Natural Chemicals in Food That Could Be Causing Inflammation

 Natural Chemicals in Food That Could Be Causing Inflammation

The concept of eating healthy is a bit more complex than most people understand. Our genetics and our microbiome play critical roles in determining what foods, and how many certain foods, are healthy for us. In this newsletter, I will be discussing foods that are considered healthy by the general population but can be unhealthy for some people with a sensitivity to specific natural chemicals in foods that are known to be good for us. 

Isothiocyanate is a food chemical in celery, brussels sprouts, broccoli, cabbage, kale, watercress, garden cress, mustard greens, turnips, kohlrabi, horseradish, cauliflower, and bok choy. Isothiocyanate is considered an anti-cancer phytochemical, but it can cause inflammation in the body for some people. Celery juice is commonly used by many and can heal the gut lining and help strengthen the immune system and kidneys.

However, if someone is sensitive to an isothiocyanate, then the inflammation that it causes outweighs any benefit. If a patient muscle tests for isothiocyanate as a sensitivity, then working on healing the gut and eliminating the foods listed above from the diet for a period of time can result in better tolerance in certain amounts later on. Certain amino acids, like taurine, can help the body process isothiocyanate. 

Oxalates are another food chemical that can cause inflammation and specifically affect the urinary tract and kidneys. Too many oxalates cause many kidney stone issues in the diet. Cystitis and other urinary tract imbalances have been linked to an overabundance of oxalates in the diet.

Oxalate containing foods include avocados, cabbage, dates, grapefruit, kiwi, oranges, raspberries, canned and dried pineapple, figs, bamboo shoots, beets, fava beans, okra, olives, parsnip, kidney beans, rhubarb, spinach, tomato sauce, raw carrots, soybeans, Brussels sprouts, potatoes, brown rice, couscous, tahini, nuts, carrot juice, hot chocolate, lemonade, rice milk, soy milk, tea, clam chowder, miso soup, lentil soup, tangerines, dried prunes, celery, collards, whole wheat, and white rice.

Oxalates in urine testing can indicate that they are causing a problem for a patient. Muscle testing can reveal whether oxalates are necessary to eliminate and potentially reintroduce in the future. Essential fatty acids and certain b vitamins can help the body to process oxalates more efficiently.

Malondialdehyde is a food chemical that is produced from rancid fats. Flax oil, olive oil, corn oil, sunflower oil, and rapeseed oil can be problematic for people with this sensitivity. Surprisingly, many olive oils are rancid even if they are extra virgin cold-pressed and high quality. If your apartment/home gets hot during the summer, make sure that you store oils in the refrigerator if you go away for a weekend. Leave them out for hours before using if they solidify in the refrigerator. 

Olive oil should be consumed within three weeks of opening the bottle. I have found that the inflammation from this particular sensitivity can affect the skin and cause eczema, rashes, and many other inflammatory skin conditions. Selenium and yarrow can be effective in neutralizing the toxic effects of sensitivity to malondialdehyde.

Cysteine is another food chemical that can produce inflammation and cause imbalances for people sensitive to it. Cysteine-containing foods include meat, eggs, dairy, red peppers, garlic, onion, broccoli, spinach, oats, sprouted lentils, and wheat germ. Cysteine is an amino acid that contains sulfur.

Many people with small intestinal bacterial overgrowth can be sensitive to certain cysteine-containing foods because these bacteria produce sulfur. There are genetic defects in some people that create difficulty metabolizing cysteine and breaking down sulfur. 

Tyramine is a food chemical derived from the amino acid tyrosine. Examples of tyramine-containing foods are aged bananas, aged avocados (that have brown spots), cheese, sour cream, citrus, fermented foods, smoked foods, salami, chocolate, sauerkraut, tap beer, certain wines, Thai and Vietnamese fish sauce, potatoes, and barley grass. Many who suffer from migraines have issues with tyramine-containing foods and do very well once eliminated from their diets. Rosemary and vitamin C can help people with sensitivities to tyramine.

Other food chemicals that I test for in my practice are glutamates, salicylates, betaine, uric acid, purines, sodium metabisulfite, and histamines. 

Eating healthy is different for everyone. Knowing what foods and food chemicals could be problematic for an individual can be a health game-changer. 

About The Author

Dr. Louis Granirer is a leading Holistic Chiropractor in NY, who now sees patients nationwide virtually. Learn more by visiting his website at HolisticChiropracticCenter.com