5 Types of Foods That Cause Inflammation

Inflammation is part of your body’s natural defense against things that adversely affect health, like bacteria, viruses and toxins.

But your immune system is complicated, and its components are sometimes triggered by unexpected things — including certain foods.

“Our diets play an enormous role in what’s happening inside our bodies, much more than most people probably realize,” says Dr. Karla Saint Andre, an endocrinologist at Houston Methodist.

We all know the obvious consequence of making consistently unhealthy food choices: weight gain. What you may not realize is that being overweight is linked to increased levels of inflammation in the body.

The story of how our eating habits can lead to inflammation doesn’t stop there.

“An unbalanced diet means eating a lot of processed foods, which contain ingredients that can activate inflammatory processes directly,” Dr. Saint Andre adds.

This is less noticeable than weight gain, of course, but Dr. Saint Andre emphasizes that it’s still harmful.

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Sweeteners and Glycemic Index

Glycemic Index:

The Glycemic Index is an indication of how quickly a specified amount of food will cause a rise in blood sugar level. The amount of food is the portion that contains 50 grams of carbohydrate (200 calories from carbs). So it is really an indication of how one carb compares to another.

Certain foods cause a spike, or rapid rise, in blood sugar level. This spike causes an insulin response and may over time lead to health problems such as diabetes, insulin resistance, metabolic syndrome and other issues. Maintaining a more even blood sugar level appears to be beneficial in many ways.

Only foods that contain carbs cause this spike, proteins and fats do not. They provide calories but do not cause an immediate rise in blood sugar levels. Meat and eggs contain no carbs at all, they can be considered to have a zero glycemic index. However this is not strictly true as the test cannot be carried out on them: no amount of eggs will give the required 50 gm of carbs.

The test is carried out on volunteers who have been fasting for a period of time. They are fed a portion of food containing 50 gm of carbohydrate and their blood sugar level monitored over a 2 hour period. This data is drawn on a graph and the area under the curve measured, the larger the area, the higher the glycemic index (GI). Glucose is used as the standard with a value of 100 and all other foods are compared to this.

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