FOOD

Inflammation is a natural defense mechanism of the body. It aids the body’s healing after infection, injury, or stress, and it also plays a role in chronic diseases such as cancer, heart disease, diabetes, and obesity. This type of inflammation is typically caused by foods that cause cellular DNA damage and dysfunction. Reduce or eliminate the following foods from your diet to avoid inflammatory foods: Meats that have been processed.

These include bacon, sausage, cold cuts, and other deli meats that have been preserved through smoking, curing, salting, or the addition of chemical preservatives. Nitrosamines are dietary carcinogens found in processed meats. Trans fats are dangerous. Margarine, vegetable shortening, fried foods, and most baked goods contain trans fats. They raise your bad cholesterol while decreasing your good cholesterol, which can cause inflammation.

On a nutrition label, be wary of the words “hydrogenated” or “partially hydrogenated”; if you see them, but the product is back on the shelf. Carbohydrates refined: Inflammation can be caused by high-quality carbohydrate meals such as white rice, white bread, and sweets.

Straws, dessert and other daily things that are aging you prematurely

Instead, focus on complex carbohydrates, which are high in fiber and nutrients. Sugar. Sugar is the public enemy number one when it comes to inflammation because it is found in so many foods — even foods that aren’t considered sweet. It’s also known by a variety of names, including high fructose corn syrup, dextrose, fructose, and sucrose.

Sugar is difficult to avoid because it can be found in everything from ketchup and salad dressing to sliced bread and pasta sauce.Omega-6 fats in abundance. It’s important to remember that while omega-6 fats are essential for health, they should be consumed in moderation. The majority of people consume far too much omega-6 fat. Fried foods include: Fried food diets have been linked to an increased risk of several diseases. Fried foods containing acrylamide, in particular, may increase the risk of several cancers. When starchy foods are cooked at high temperatures, this chemical is formed.

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