After a long day at work (which is pretty much most days), many people aren’t too keen on hearing they can’t have a drink when trying to stick to an Anti-Inflammatory Diet. After all, stress triggers inflammation, but a drink after work should help alleviate that.

A little contradictory, no? This begs the question: does alcohol cause inflammation or does alcohol use help stress, which thereby reduces inflammation?

This is a fantastic question since most people are drinking alcohol to ‘take the edge off’ on a regular basis. But also because the Mediterranean guidelines (which are the basic blueprint of an Anti-Inflammatory Diet) stipulate that moderate alcohol consumption is ok.

So let’s break these down to understand the relationship between inflammation and alcohol consumption, and if it’s possible to reduce inflammation while drinking alcohol, or if you should stop drinking alcohol altogether.

What is the cause of inflammation?

Your immune response is activated when your body is exposed to harmful agents such as viruses, bacteria, poisonous substances, or when you are injured.

Inflammatory cells and cytokines are sent out by your immune system as first responses, stimulating additional inflammatory cells called c reactive protein (crp), which is acute inflammation.

These cells initiate an inflammatory response to trap microbes and other harmful substances or start recovering the wounded tissue. Pain, swelling, bruising, and redness may happen due to this.

Chronic inflammation

However, inflammation has an impact on physiological systems that are not visible when poor lifestyle habits turn into low-grade and chronic inflammation.

During chronic inflammation, the immune system keeps an alert state. Under these pressures arterial walls and organs could collapse, creating diseases. This is an extremely broad occurrence that can include asthma, inflammatory arthritis, ulcers, periodontitis, inflammatory arthritis.

The gut inflammation that occurs during prolonged alcohol consumption may also cause inflammation throughout the person’s system.

Prolonged chronic inflammation has been shown to increase the risk of developing cardiovascular disease, heart disease, metabolic syndrome, type 2 diabetes, and even autoimmune conditions.

How does drinking alcohol contribute to chronic inflammation?

The increase of gut microflora-derived lipopolysaccharide is just one way that drinking alcohol can cause inflammation.

This is because excessive alcohol consumption triggers the release of LPS, which are normally kept in check by a feedback loop in the central nervous system in conjunction with other organs in the body. Alcohol can thereby throw all of these systems out of whack, leading to systemic inflammatory effects.

However, it has also been shown that alcohol reduces other inflammatory markers in the body, including c-reactive protein, interleukin-6, and TNF-alpha receptor 2.

What health conditions can develop from alcohol inflammation or be exacerbated?

Alcohol inflammation in certain people is associated with numerous health concerns. These can manifest as symptoms made worse when a condition is present, or can actually develop due to chronic alcohol use. Alcohol-related medical conditions include:

• Alcohol-induced fatty liver disease occurs most frequently with long-term alcohol misuse. Since alcohol is processed in the liver, it’s recommended that anyone with liver disease abstain from alcohol consumption.
• Gout is a condition more frequently found in those with other chronic conditions, but can be significantly worsened with alochol use. Excessive alcohol consumption is thought to be a prime contributor of symptoms of gout attacks because of the increase in uric acid from alcohol. This can cause increased joint inflammation and pain.
• Inflammatory bowel disease (IBD) and inflammatory bowel syndrome (IBS) have been shown to significantly increase the occurrence of stomach bleeding and breeching the intestinal barrier due to alcohol consumption. Intestinal inflammation in these two conditions are the primary cause of pain and triggering flare-ups of symptoms.

Is alcohol bad for your health overall?

Obviously, alcohol abuse is one of these health factors that could tip either way depending on whether there is excessive alcohol consumption or not. But studies have shown specific effects alcohol consumption can have on systems in the body.

Alcohol and the brain

Alcohol can be an addictive chemical depending on several factors for each person.

In the brain, it blocks the neurons and blocks the body’s essential behavior to maintain the regular and healthy status, which alcohol interferes by blocking the neurons and leaving the person vulnerable. The interplay of all these factors in addition to genetic components is what makes certain people more prone to alcohol addiction.

Alcohol leads to intoxication, nausea, slurred speech, slower reflexes, and poor performance, with terrible memory blocking the myriad nerves controlling different body functions.

It also affects how decisions are made. So if someone is trying to stay away from certain foods (for example, to stay on an Anti-Inflammatory Diet), alcohol can affect decisions in refraining from certain foods that could make inflammation worse.

How alcohol affects the liver

The liver plays the most important role in removing alcohol from the body. The prolonged use of alcohol affects the liver regeneration ability and can leave scarring in the liver by disturbing the scar tissue removal enzymes from prolonged usage.

The first signs of liver damage through alcohol usage are abdominal pain and mouth dryness. Other accompanying symptoms include fatigue, jaundice, increased thirst, loss of appetite, and nausea.

Alcohol and blood sugar

Although alcohol intake has been shown to reduce blood sugar levels, this can actually be rebounded with alcohol use. This can be dangerous for those with insulin resistance or other metabolic disorders (especially when taking medications that affect blood sugar levels.)

When there are issues with blood sugar regulation, adding alcohol to the mix can cause spikes or drops in blood sugar that can become an immediate health threat.

Alcohol and lipid markers

Although many people don’t connect alcohol use with lipids, it actually has a big connection. Especially if alcohol use is heavy.

Alcohol can elevate triglycerides and have a negative effect on the HDL to LDL cholesterol in the blood.

How much alcohol is bad for you?

This is where alcohol and inflammation get tricky. Studies have been done in terms of amount consumed and the amount of inflammatory markers in the body.

What was found was interesting, considering the physiologic cascade of inflammatory events that can happen with alcohol intake.

On the contrary, what was found is called a bell curve effect (or J-curve effect).

The bell curve effect in studies

The bell curve effect in studies refers to data showing that no-to-limited consumption of alcohol can be inflammatory, and excessive drinking can also be inflammatory, but moderate alcohol consumption actually has anti-inflammatory effects.

Guidelines when consuming alcohol

Aside from the number of drinks per day, here is more information you should consider when deciding on alcohol consumption for your body, situation, and long term health:

Enjoying alcohol with friends and family

Although the ‘bell curve effect’ seems to be a paradox for some in the scientific community, one suggestion is that it actually doesn’t have anything to do with the physical effects of alcohol.

It has been suggested that alcohol intake with friends and family and in social situations having a positive effect on health has more to do with the actual socialization factor. Being around people you love and care about is a really effective way to reduce stress, which could be the primary factor in moderate alcohol consumption having anti-inflammatory benefits.

Relieve stress

Alcohol in a limited and controlled dose has been shown to trigger dopamine release and lift the mood. Although this tends to be the number one reason people generally partake in alcohol consumption, this can be a slippery slope leading to alcohol abuse, so it’s advised to take precautions when using alcohol for this purpose.

Healthiest Types of alcohol

Although there are particular guidelines available for specific conditions regarding alcohol use, these tend to be the least benign choices for alcohol:

• Red wine
• Champagne
• Tequila
• Rum
• Gin
• Vodka
• Whiskey

I would like to point out that for the liquor options, drinking straight, on the rocks, or with unsweetened sparkling water (or club soda) is always the best option since cocktails frequently have high sugar content, which is highly inflammatory.

Counteracting the effects of alcohol

Even while drinking alcohol within Anti-Inflammatory Diet guidelines, you may want to do what you can otherwise to counteract the effects of alcohol.

Stay hydrated

As alcohol dehydrates, it is imperative to drink lots of water while consuming alcohol. The day after drinking alcohol it’s important, but it’s also imperative to keep hydrated while drinking alcohol as well.

One reason more people pay attention to this now is that dehydration plays a major part in the hangover feeling the next day.

A good rule of thumb to avoid this is to have one glass of water per alcoholic beverages.

Exercise (at least 20 minutes)

Although working out has been shown to reduce inflammation anyway, studies are also showing exercise has the ability to cancel out the effects of alcohol on the system.

Working out even for 20 minutes can increase metabolism by the liver of the compounds that can otherwise be oxidative.

Make healthy food choices

Make sure to eat healthy even during drinking alcohol or when you are going through a hangover. It’s all too easy to fall back into unhealthy habits from alcohol-induced poor choices in the moment.

This includes getting enough and quality protein, complex carbohydrates, and healthy fats.

Drink soy milk to counteract a hangover

Interestingly, soy milk has been shown in studies to counteract a hangover. This is due to compounds called asparagines that bind to oxides formed from alcohol metabolism.

Options other than alcohol

Many people who have determined that alcohol has enough of an inflammatory effect on their bodies commonly begin to seek different alternatives to help ‘take the edge off’ after a long day, or even when socializing.

A wide range of more flexible and relatively healthy options can help you opt for a healthy lifestyle and excellent mental health, like:

• Supplements like valerian root, ashwaganda, or schizandra
• CBD oil
• Mocktails (sugar-free)

Takeaway

Although many forms and quantities of alcohol have been shown to have negative effects on the body, studies have also shown the bell curve paradox. This information allows for a few drinks per day (moderate alcohol consumption) as a benefit to healthy individuals, as long as no conditions are present in which the risk outweighs the benefit.

With that, I say, “Be responsible, know your body, and Cheers!”

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Go to any restaurant these days and you’ll find that most menus now have ‘gluten-free’ as an option, testifying to the surge in popularity of going gluten-free. When it comes to an Anti-Inflammatory Diet and Lifestyle, however, gluten consumption can be an even more controversial topic, prompting the question: “Does gluten cause inflammation?”

What is gluten?

Gluten is a protein that is present in certain grains, most notably wheat. Each molecule is comprised of two components: glutenin and gliadin (more on those later.)

Gluten has been shown to be a key ingredient for breads as well as bakery goods because it helps to maintain stability as it has a certain ‘stretchy’ quality to it.

Grains that contain gluten

Cross-contamination or cross-contact

Cross-contamination is when a food doesn’t inherently contain gluten (like wheat, barley, and rye), but the manufacturing company where it is packaged or processed could also process gluten-containing foods.

For this reason, people that must strictly avoid gluten must read the food label to confirm that the facility it was processed at does not also process gluten-containing foods.

Is gluten inflammatory?

When you look at how gluten affects people who suffer with celiac disease and are gluten sensitive you can see if this also impacts other people. Studies have shown that gluten triggers zonulin (a protein found in the small intestine that acts as a gateway to the intestinal barrier lining), whether in people who have celiac, non-celiac gluten sensitivity, or neither of these conditions.

When the intestinal lining is breached, it lets in harmful bacteria and food proteins, triggering the immune system.

What this means is that gluten is causing an inflammatory response in everyone, but there may be no visible or tangible symptoms.

For those with undiagnosed celiac disease, as well as a gluten sensitivity, eating gluten causes chronic inflammation and has been shown to be involved in chronic inflammatory diseases.

Why is gluten bad now but not in the past?

Many people think this is non plausible because ‘we’ve been eating gluten for hundreds of years and this has never been a problem.’ That’s true. But back then, the grains that were grown were from traditional varieties. This is why many people who have issues on grains and gluten in the States can go to Europe and have no symptoms. The grain is different.

In the past I dove into this research, and according to Dr. William Davis, in his book Wheat Belly, this is due to the process the food industry has taken in creating a genetically modified wheat stalk that resists buckling from wind. What you see in the grocery store is a hybrid-of a hybrid-of a hybrid that has essentially altered the glutenin to gliadin ratio inside the gluten protein.

Does gluten cause leaky gut?

Leaky gut is a fairly new term that refers to the intestinal wall cells being breached because of increased permeability. When this happens, immune cells are triggered and food sensitivities and food allergies can develop. It is well known that a leaky gut can cause intestinal inflammation for those with celiac disease.

But for those that aren’t diagnosed, increased intestinal permeability and damage can still be caused in the gut. This means gluten can be problematic for everyone, potentially.

This is usually caused by a molecule called zonulin, and science shows us that zonulin is the culprit in triggering that intestinal permeability.

Leaky gut is, in and of itself, problematic because it’s been shown to be the precursor to food allergies and sensitivities (which cause inflammation) as well as autoimmune disease.

Celiac disease

Celiac disease is a severe autoimmune condition in which your small intestine and villi are damaged, which doesn’t allow you to absorb nutrients from food due to your immune system’s reaction to gluten.

Gluten causes inflammation damage to the small intestine in those with celiac disease. Celiac disease can also be triggered by rye, barley, and some oats in certain people (the oats can be contaminated by gluten-containing grains in the manufacturing process.)

The only treatment for celiac disease is a lifelong gluten-free diet. Even if someone eats gluten in a modest quantity severe intestinal damage can occur if you have celiac disease.

How celiac disease is diagnosed

Celiac disease is usually suspected when certain markers come back in blood tests. Many GI specialists are now also including a DNA blood test that show the gene responsible for celiac probability.

It is widely believed that if the gene is positive, celiac is suspected and a GI scope is recommended to obtain a biopsy of the intestinal tract to confirm celiac.

If the gene is negative, celiac disease is probably not present, but it does not rule out non-celiac gluten sensitivity.

Non-celiac gluten sensitivity (NCGS) or intolerance

Non-celiac gluten sensitivity is when celiac disease is not present, but gluten inflammation is still occurring, causing symptoms.

The resulting chronic inflammation can still interrupt the body’s ability to absorb essential nutrients, even when celiac disease is not diagnosed.

How gluten sensitivity or gluten intolerance is diagnosed

When your physician orders blood tests, they will be looking for a certain marker for celiac. If this comes back negative, (and especially if the DNA marker is negative) they can also look for antibodies to gliadin. If those are present, it usually indicates non-celiac gluten sensitivity, sometimes referred to as gluten intolerance.

The best way to confirm this for yourself, however, is an elimination diet.

Gluten allergy

There is no such thing as a gluten allergy, but you can have antibodies to gliadin, which is present in gluten. Many people do find themselves allergic to specific grains– whether they contain gluten or not.

Allergy testing

Testing for specific grains can be done at an allergist’s office. There are two types of tests normally done: blood tests (which would show a reaction from the immune system) and/or skin prick tests.

Depending on who you ask, there are many opinions on which of the two tests are accurate. Some believe that neither are totally accurate. (I can attest to this personally as we’ve been through the gamut of these for myself and two of my daughters.)

Should I eliminate gluten in an anti-inflammatory diet?

I personally think that if you have no underlying conditions, don’t need to lose weight, and are simply on an anti-inflammatory diet for good health and disease prevention, then you may be ok with gluten in your diet. Just keep in mind that the Anti-Inflammatory Diet only allows whole grains in their whole or cracked forms.

If you have certain conditions, I recommend a gluten-free diet.

*The Arthritis Foundation has a stance currently that whole grains are part of a healthy diet, even for those with arthritis. However, these standards may soon change based on new recommendations of what’s called the ITIS Diet, which eliminates gluten and dairy.

Try an elimination diet

If you don’t know, but suspect an allergy or sensitivity, an elimination diet is always the best way to be sure. My best advice for that is to be VIGILANT and DETAILED and use a food journal.

An elimination diet is when you eliminate certain food groups for approximately 21 days then add foods back systematically one at a time to see if you react to them.

How to start a gluten-free lifestyle

Eliminating gluten-containing foods

Obviously, the first step is to eliminate gluten-containing foods. Start with the list at the start of this article.

Determine if you need to eliminate ALL grains

Not to be Captain Obvious, but a gluten-free diet can be really hard. That being said, I recommend testing (through an elimination diet preferably) to see if you react to ALL grains, or just a few.

Whole grains can be a really key part of reducing inflammation because of the fiber and resistant starches. So if you can include some that are gluten-free, that would be ideal.

For example, if you are determined to have a wheat allergy or intolerance, you can eliminate wheat but possibly still have other whole grains listed above.

Be vigilant depending on the severity of conditions and symptoms

One thing many doctors recommend is varying your vigilance on your severity of symptoms. Obviously, we want to eliminate them altogether, but ultimately you’ll have to be the judge of what you can tolerate. I say this because it can be exhausting being the food police.

If you have been diagnosed with celiac disease, for the love of Pete– don’t cheat! Stay away from gluten because it’s damaging your body every time you eat it.

Consider eliminating dairy to help alleviate symptoms

Studies have shown that those with conditions that warrant a gluten-free diet are more likely to react to dairy products as well, whether from lactose intolerance, an allergy or just a sensitivity.

For this reason, many people diagnosed with celiac disease, digestive symptoms and conditions, autoimmune disease should also eliminate dairy from their diets as well. People diagnosed with these conditions have been shown to have a sensitive digestive system.

All in all, I believe gluten-containing grains could be ok in an Anti-Inflammatory Diet if there are no underlying health concerns and you’ve proven with an elimination diet that you don’t have reactions to gluten. However, seeing the data on gluten and the effect it has on the gut lining of people even without celiac or intolerance has personally veered me away from gluten.

A good read on the subject (of specifically wheat and how modern-day gluten reacts in the body) is the book Wheat Belly by Dr. William Davis. It explains the process of hybridization and how it’s affected the gluten protein in modern wheat, and the effect it has on the human gut.

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Ever wonder what those juicy ribs or lamb chops do to your health? This is a really great question when embarking on an Anti-Inflammatory Diet, because it’s always helpful to know which are inflammatory foods to our body, and which are anti-inflammatory foods.

Many people are being diagnosed with chronic disease and, in their quest for the perfect diet, have questions as to whether they should eat red meat, or animal products at all. This is understandable with the rise in popularity of the plant-based diet that eliminates animal protein and animal fat, and touting the huge health benfits.

So let’s start out by quickly reviewing what chronic inflammation is, why it matters to our health, and figure out how red meat may or may not fit into your personal anti-inflammatory diet.

What is chronic inflammation?

Inflammation occurs as the body’s natural immune response when an injury occurs or when the body senses a viral or bacterial attack. This is acute inflammation, and indicates the body is doing its job. Low grade inflammation, however, is a different story.

Chronic inflammation is when lifestyle choices (including a poor diet, weight gain, no exercise, severe stress, smoking, and drug use) create low grade inflammation in the body with an increase of inflammatory markers like c reactive protein. When left unchecked, this low grade inflammation contributes to chronic diseases like type 2 diabetes, insulin resistance, heart disease, inflammatory disease and conditions, cancer, and autoimmune conditions.

The number one way to counteract chronic inflammation is to embark on a journey of an overall healthy diet via anti-inflammatory eating.

This generally includes eliminating processed food, fried foods, sugar, and refined carbohydrates, and increasing vegetables (especially green vegetables and other brightly colored veggies), whole grains, and healthy oils that contain anti-inflammatory compounds like olive oil and avocado oil.

Which meats are red meats?

There are several benefits of eating red meat, from minerals and vitamins to proteins. But every once in a while there’s a little confusion on which meats are technically red (anybody else grow up hearing the pork commercial calling it ‘the other white meat’??)

There are different types of meats available in the food market so let’s define which meats are red meat.

Mammals

Mammals are the basic source of red meat protein that we eat. Mammal red meats include cattle, buffalo, sheep, lamb, deer, and goat.

Non-red meats

The alternative to red meat is non-red meat (sometimes called white meat): poultry meat and fish meat. Nowadays, poultry meat (mostly chicken and turkey) is a popular alternative to red meat in many dishes.

Fish is gaining popularity as well, as wild-caught fatty fish have been shown to be a vital part of an anti-inflammatory diet.

What does the science show?

This tends to be a loaded question because many outlets claim that studies have shown red meat to be inflammatory, but there were nuances to each study that don’t necessarily translate to humans, or to your specific body and lifestyle.

Part of the problem is that studies have relied on personal food intake diaries, which are historically inaccurate. A second problem is that these studies aren’t specifying what form the meat is in (ie, processed, grilled, baked, etc). And lastly, the quality or source of the meat isn’t being factored in these studies.

So let’s start with the elephants in the room:

Neu5Gc

N-Glycolylneuraminic acid (Neu5Gc) is a sialic acid molecule present in mammals except for humans. This molecule is not synthesized in humans and is taken up by humans from other mammals in their diet.

This molecule is present in red meats such as lamb, beef, and pork. This theory is that the Neu5Gc molecule triggers the inflammatory process as humans may have an antibody against it.

The problem is that there still isn’t conclusive evidence on this as many of the studies are speculative, or aren’t translatable to the human body.

 Arachidonic acid

Arachidonic acid (AA) is the polyunsaturated omega 6 fatty acid present all over the body, starting from liver and muscle cells to brain cells. Arachidonic acid has a critical role in the body’s inflammatory process.

In regular metabolic cycles, arachidonic acid does not cause inflammation. The metabolism of the arachidonic acid predicts its role as pro-inflammatory or anti-inflammatory.

Red meat does contain AA, but in much smaller amounts than other meats. But studies have indicated, regardless, that higher levels of AA and omega 3 PUFAs in the blood correlated to lower inflammation in the body.

Saturated fats

As red meat contains saturated fats, an automatic assumption is that red meat is an inflammatory food. However, the source is just as important, as studies have shown that grass fed beef actually has balanced ratios of saturated fat, omega 3 and omega 6.

In addition, the type of fatty acids- particularly stearic acid–is much higher in grass fed animals, which does not contribute to high cholesterol levels.

Source and How It’s Prepared

Sources and the effect

The source of saturated fats decides whether the fats will cause inflammation in the body. This is due to grain-fed animals (feed-lot animals) being fed high amounts of grains to fatten them up. These usually consist of lots of omega 6 fats in addition to being heavily sprayed by chemicals (which are inflammatory in themselves.)

Studies in the past have never distinguished between the source of the red meat, nor the way it was cooked or prepared. Newer research is showing that this, does, in fact have a huge effect on the way red meat reacts in the body once consumed.

Grass-fed vs. grain-fed

One of the most exciting things in newer research is evidence that organic grass fed beef actually has a balanced ratio of omega 6 to omega 3 PUFAs. The studies show that the omega 6 doesn’t increase, but the omega 3 is significantly increased.

We already discussed the difference in saturated fat from grass fed vs grain fed animals, but grass fed animals also are higher in vitamins and nutrients.

Why do omegas matter?

Omega-3 fats are polyunsaturated fatty acids that have a beneficial effect on the human body as it manages inflammation levels. Omega 3s should be balanced with omega 6s to ensure proper balance of inflammation in the body.

How red meat is prepared

A secondary factor to take into account with red meat is how it’s prepared.

Cutting the fat

Although grass fed beef can have more favorable fat ratios, studies are still indicating that lean red meat is more beneficial to health overall than high fat red meat.

Recent studies have even gone as far as to compare a diet with lean red meat added back into the diet of those with hyperlipidemia and have shown that this addition doesn’t increase lipid levels.

Processed meats

Let’s get into the details of the inflammatory property of processed meats. Processed meats are cured, salted, mechanically separated, smoked for flavors, and artificially preserved to protect their taste and increase their lifespan.

Meat in processed forms like this are highly inflammatory and should absolutely be avoided. Examples of processed meat are cured bacon, meat jerkies, salami, and hot dogs.

Charred meat

One discovery in the past decade is that when meat is charred, it produces advanced glycation end products (or AGEs). Although these are present in many foods we eat, the body is able to rid itself of AGEs unless there are really large amounts.

Adding high heat to meats can create these larger amounts, which have been connected with developing or worsening chronic diseases.

Studies have shown that cooking with wet heat, lower heat, or adding acidic marinades like vinegar or lemon juice can drastically cut the AGEs produced when cooking meat.

Conditions that should possibly avoid red meat

Gout

It is a painful joint disease caused by the uric acid crystal deposition in the toe and other joints of the body. Gout attacks are the episodes of pain experienced by the individual suffering from that disease. Red meat has a higher quantity of purines which is the cause of the high levels of uric acid crystal in the body. Consuming red meat increases the chance of gout attacks.

Arthritis

Although some anecdotal evidence suggests red meat may cause flareups for those with rheumatoid arthritis, currently no studies give conclusive evidence of that. One of the main factors suggested to cause the correlation is the saturated fat content.

If you have arthritis, a safe option would be to try an elimination diet (or period) where you take all red meat out for a period, assess how you feel, then reintroduce lean cuts to test for flareups.

Allergies or intolerances

Aside from specific conditions that may trigger inflammation, it is possible to have an allergy to red meat (with a true reaction from the immune system) or even a sensitivity. Either will trigger inflammatory processes.

If you find that you are allergic to red meat (or other meat) you may decide to look into a plant based diet, or even a plant forward which limits animal products.

Heart disease or cardiovascular disease

This one can be tough to determine, again because of the variation in biochemistry and DNA. There is a mutation that causes certain people to break down fats differently, causing a much higher increased risk factor for heart damage and artery damage. This is a concern with red meat consumption because of the concentration of saturated fat.

Aside from that, multiple studies have shown that lean red meat can actually have favorable effects on lipid panels, which lowers risk of heart disease and cardiovascular disease.

If these conditions are a concern for you, having bloodwork run before and after an elimination period and then reintroduction of red meat can give you a much better idea of how lean red meat will react in your body and your biochemistry.

Choosing red meat

From where can you get the idea of the contents of the meat that you are consuming? Of course, if you are consuming packaged red meat, all the information is available on the packaged product.

Labeling

Understanding what food labels mean can be really important in choosing your meats. This is because food companies are notorious for using loopholes in labeling laws to make foods ‘appear’ to have more healthy qualities than they actually do sometimes. Here is what to look for and avoid when looking for red meat options.

Organic

This means the animal has not been given growth hormones or antibiotics, it was given feed and/or forage that was 100% organic, and were raised in living conditions similar to their natural habitat. Like a field of grass.

Grass-Fed or Pastured

This label means that the animal only consumed grass and forage its whole life, but per the USDA label, it has nothing to do with whether or not that animal had antibiotics or hormones. The American Grassfed Approved label, however, means that they were raised in a pasture, were 100% grass or forage fed, and were never given antibiotics or hormones. (Look for ‘100% Grass-Fed’ on the label.)

Natural

This means that the finished packaged meat has been minimally processed and isn’t allowed any artificial ingredients added in. It has nothing to do with how the animal was raised, what it ate, or if it was given antibiotics or hormones.

No antibiotics ever or Raised without hormones

This label indicates that the animal was never given added hormones. However- adding hormones to poultry is illegal anyway. Growers are permitted to give hormones to cows and sheep, though, unless certified organic or grass-fed or grass-pastured.

Fed vegetarian diet

All this means is that the animals weren’t fed animal byproducts. Instead they were fed grains, usually covered in pesticides, and usually soy and corn, which are high in omega 6s.

For more information on labeling, check out this site.

What if I can’t find organic or grass-fed?

If your store or butcher doesn’t have organic or grass-fed, grass-finished is the next best option. If that’s not available, look for ‘Natural’ but with the least amount of added ingredients. (It’s not uncommon for companies to pump meat full of liquid, including added sugars.)

Takeaways and Recommendations

Considering the information we have regarding potential inflammatory pathways of the Neu5Gc molecule, it is still unclear how this, along with saturated fat content, affect total inflammation in the body. Especially when we factor in the differences in each person’s biological makeup.

Other factors like quality of meat and preparation being studied would give much more valid information, as would a randomized, controlled trial.

That being said, multiple studies regarding lipid profile have concluded that consuming lean red meat (most of the fat trimmed away) produced similar lipid profiles as consumption of lean white meat.

Further, many studies are concluding that there are distinct differences in the way inflammation is induced in the body when the person is within target BMI vs overweight. The evidence suggests that body fat could be a primary driver of inflammation triggered by foods when the same foods don’t elicit the same inflammatory response in those who are at target BMI.

This is obviously different for everyone, however, when also factoring in conditions that also increase sensitivity to certain components in food, including red meat.

Again, the bottom line recommendation is to perform a strict elimination diet to discern if red meat is inflammatory to your body, on a personal level.

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When researching an anti-inflammatory diet, many people’s first question is: Are nightshades are inflammatory and should they be avoided? Most will find contradicting lists of foods to include, and foods to avoid that cause inflammation, and become very confused.

Some lists include nightshade vegetables, wheat, dairy, sugar, and soy, (among several others) while others firmly stand against it. This can make it very hard to determine which foods you should include or exclude from your diet.

Although the answer isn’t cut and dry, this guide may help determine if you should avoid them or continue eating nightshades due to possible inflammation.

Inflammation is considered to be your body’s normal immunological reaction to ailments, promoting healing. However, persistent and chronic inflammation causes serious health problems. It is clear from various peer-reviewed studies that certain meals exacerbate the inflammatory process.

Anecdotal evidence has led to widespread misconceptions concerning the nightshade family of vegetables. Common conditions that are connected include rheumatoid arthritis, other autoimmune conditions, inflammatory diseases like IBS and IBD, and other chronic diseases.

As a result, many people have eliminated them from their diets because of claims that they are pro-inflammatory.

With all of the conflicting information about nightshades and inflammation out there, it’s no surprise that many individuals doubt whether nightshades are healthy or not. So, let’s discuss what nightshades are and how they could be harmful–or beneficial–to your health.

What are nightshades?

Nightshades are plants of the Solanaceae family that contain over 2500 species, most of which are not edible and poisonous.

Many foods that are nightshades are consumed worldwide and are a mainstay in many cuisines.

All of these are highly nutritious and are frequently recommended to maintain a healthy diet and lifestyle.

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Toxic chemicals found in the nightshade family

Although many edible nightshade vegetables are highly nutritious and provide several advantages, nightshade vegetables also include certain toxic substances that may cause health issues for some individuals.

Alkaloids, nitrogen-containing compounds present in the leaves, stems, and edible parts of the plants, are found in all nightshades. These are poisonous substances produced by the plant to defend it against mold and pests.

Solanine, nicotine, and capsaicin are prominent alkaloids found in nightshades. Solanines, a toxic alkaloid that causes cancer (solanine poisoning is lethal), have made nightshades contentious. Numerous individuals have been reported to have solanine allergies, which intensify when they eat nightshade vegetables.

The plant stems, leaves, or unripe fruits or tubers have the highest concentration of alkaloids. Green potato consumption has also been linked to solanine toxicity in certain individuals.

Some nightshades may have a genetic relationship to deadly chemicals, notably the deadly nightshade, belladonna.

Lectins, which have been attributed to inflammation, are another potentially harmful chemical present in a few nightshades.

Health advantages of nightshade vegetables

Eating nightshade vegetables provide tons of nutrients that are high in antioxidants and have several health advantages.

The following are potential health benefits of some of the most often consumed nightshades:

Tomato

Tomatoes are high in biotin, potassium, iron, and zinc, among other vitamins and minerals. Tomatoes also contain potent compounds, such as the antioxidant lycopene and anthocyanins, which reduce the risk of heart disease and cancer.

Eggplant

Eggplant is used in many diets, like the Mediterranean diet. It is high in fiber, potassium, and vitamins B-1, B-6, and K.

Pepper

Peppers are high in vitamin A and C, potassium, and folic acid, promoting iron absorption.

Potatoes

Potatoes offer potassium, which acts as powerful stroke prevention, enhances bone health, and reduces stress. Potatoes also provide nutritional value in the form of fiber, vitamin C, and vitamin B-6.

Why do people avoid nightshades?

One of the most prevalent reasons people avoid nightshades is a fear that the meals may promote inflammation. Although there are no conclusive studies to back it up, some people experience decreased joint pain when they avoid eating them.

Potatoes were connected to digestive troubles in animal experiments and some short research, which were primarily applicable when the potatoes were fried; this was especially true in animals prone to Gastrointestinal inflammation, as some people with diseases like Irritable Bowel Disease (IBD) are. It may cause intestinal irritation in humans as well.

The alkaloids present in some nightshades can be harmful. Some feel that nightshades aggravate inflammatory disorders by exacerbating associated symptoms such as joint pain, inflammation, and digestive difficulties.

Alkaloids are bitter compounds present in the leaves and stem and sometimes in the edible parts of nightshades, and they act as a natural insect repellent. As a result, many people with autoimmune disorders cut nightshades out of their diets, believing they cause inflammatory damage. However, there is no scientific evidence that nightshade plants cause autoimmune disorders.

However, it is crucial to note that regularly consumed nightshade vegetables such as tomatoes, bell peppers, potatoes, and eggplants have exceptionally small quantities of these chemicals, making them safe to ingest. Whereas, to acquire alkaloid poisoning, a healthy adult needs to consume a whole pound of totally green potatoes to acquire alkaloid poisoning, as the green areas possess the most alkaloids.

Who should not consume nightshades?

Modern nightshades cause sensitivity in some people, but nightshades are not intrinsically inflammatory; it is only that certain people are intolerant of them.

Nightshade plants may cause a mild intolerance in some people due to their inability to digest them thoroughly. Gas, bloating, and diarrhea are standard in people with food intolerance. They may endure weariness and joint discomfort in more challenging situations.

Allergies due to nightshade plants are pretty uncommon.

Solanine, a substance found in nightshade vegetables, is thought to increase arthritis pain and inflammation by some people. Although it has not been scientifically proven, if a person believes that specific foods, including nightshades, cause their arthritis symptoms or worsen them, they should avoid consuming them.

If you have an autoimmune disorder such as inflammatory bowel disease (IBD), a group of autoimmune diseases marked by inflammation of the digestive system, you should consider eliminating them (as well as grains that have gluten) from your diet to see if your symptoms improve.

The protective membrane of the gut does not work effectively in patients with IBD, allowing germs and other hazardous chemicals into the bloodstream.

When this happens, the body’s immune system attacks the toxic chemicals, causing further gut inflammation and a slew of other gastrointestinal issues. A few studies show that the alkaloids in nightshades may worsen the intestinal lining in patients with IBD.

How to know if you’re intolerant to nightshades?

A nightshade sensitivity is not the same as an actual food allergy. Instead, it is essentially an intolerance, which means your body is unable to properly digest particular foods, resulting in a variety of symptoms.

If you suspect you have a nightshade sensitivity or allergy, consider maintaining a food diary and regularly tracking your symptoms.

If you feel intolerance to nightshades, then eliminate nightshade foods for at least four weeks from your diet. You can then add them into your diet for 1–2 days to observe whether the symptoms reappear and evaluate the changes.

If you have a severe nightshade allergy, you should not consume them again, and in rare circumstances, you should consult a doctor or a dietician.

A doctor can diagnose a nightshade allergy via diagnostic tests like a skin prick test by injecting a minimal quantity of the prospective allergen into the skin with a needle to see if there is a reaction, or a blood test like RAST or ELISA, in which a doctor takes a blood test to check if there are IgE antibodies associated with the particular allergens.

What are the symptoms of nightshade food sensitivity?

This list isn’t all-inclusive. It’s important to know your body and understand the symptoms that could be occurring.

How to know if you are sensitive to nightshade foods

The best way to begin an anti-inflammatory diet and know if you have a food sensitivity or food allergy is to do an elimination diet.

An elimination diet can help you eliminate any potentially inflammatory foods for a few weeks, then add each one back in one at a time to see if any food is creating symptoms.

Also, note that just because one vegetable in this family may prove to be an allergy or sensitivity does not mean that all vegetables in this family will.

Fruits and vegetables that are alternatives to nightshades

If you eliminate nightshades from your diet for an extended period, you might lack the nutrients they supply. However, there are a variety of other foods that offer almost the same nutrients and health advantages.

Leafy green vegetables

Numerous vitamins, minerals, and dietary fiber can be found in leafy green vegetables, including spinach, kale, and collard greens, providing similar health advantages as nightshades.

Green pesto

Green pesto is a delectable substitute for tomato sauce for many dishes that do not contain nightshades.

Sweet potatoes

Consider eating sweet potatoes instead of white (or colored) potatoes to get sufficient vitamin A while avoiding nightshades.

Citrus fruits

Even though many nightshades include vitamin C, citrus fruits such as oranges, tangerines, and grapefruits are also good sources and can help fill up the gaps.

Takeaway

Nightshade vegetables are high in nutrients, and more research would be needed to consider them as the causative agents for increased inflammation or other arthritic symptoms.

There are, on the other hand, certain people who have a medical history or have dietary allergies. From a scientific perspective, even the Cleveland Clinic, as well as the Arthritis Foundation, have taken the stance that nightshades are a nutritious addition you should keep in your diet unless you have a known intolerance or allergy to them.

When searching the Anti-Inflammatory Diet, it’s not uncommon to come upon conflicting information regarding grains and if they’re ‘allowed’, as many ask, ‘Are grains inflammatory?’.

Part of this is due to some types of anti-inflammatory diets like Paleo and keto that restrict grains altogether. But the truth is there is no one-size-fits-all anti-inflammatory diet. And in that, there is also no one-size-fits-all answer for whether you should include grains in your anti-inflammatory diet.

So let’s talk about grains, their health benefits, and other factors to determine if you should exclude grains from your anti-inflammatory diet completely.

Grains vs. pseudo-grains?

Grains are one of the few dietary categories that practically everyone is familiar with. Cereals are grass-like plants that produce grains, which are tiny, rigid, and edible dry seeds. They’re a staple meal in almost every country and supply significantly more food energy than any other food category on the planet.

Grains are consumed in large quantities by humans and cattle, and they are processed into a variety of food items. Unfortunately, refined grains are rich in harmful antinutrients and some include inflammatory protein concentrations like gluten, making them potentially unhealthy.

When refined, grains have also been shown to contribute to insulin sensitivity, high blood pressure, coronary artery disease, cardiovascular disease, and increased body weight.

Pseudograins mimic grains from the perspective of the person consuming them, but they are not members of the same biological group.

Pseudograins have grown in popularity in recent years as more individuals become aware of the seriousness of gluten sensitivity and celiac disease. In numerous areas, pseudo-grains tend to be superior to cereal grains. For starters, they do not contain gluten, which is one of the primary issues with wheat, rye, and barley being considered inflammatory foods by some.

Common pseudo-grains

Some common pseudo-grains include:

• Amaranth
• Buckwheat
• Quinoa

Grains vs. legumes

Public health organizations across the globe recommend whole grains and legumes. The advice to consume legumes is based on the fact that they are high in protein, fiber, and various micronutrients such as iron and zinc. They are both recommended in an anti-inflammatory diet as well as, specifically, the Mediterranean diet.

The whole grain is recommended because of the supposed health advantages of consuming whole grain over processed grain products. Compared to refined grains, whole grain products are higher in phytochemicals and fiber and numerous micronutrients such as certain B vitamins, magnesium, and selenium.

Although there is lots of controversy around grains and legumes, they both fall into the carbohydrate macronutrient category. And as long as the comparison is whole grains vs legumes, they both contain a considerable amount of dietary fiber, which has been shown to reduce inflammation and help improve insulin sensitivity.

What is the difference between whole grains and refined grains?

According to nutritional standards, whole grains should be preferred over refined grains, but what is the difference between the two?

As cultivated by the grain plant, most of the original grain is preserved in whole grains. Grain that has been refined has had some of the outer coating or inner seed (and most of the nutrients) removed.

The original grain components include fiber and other vital nutrients that are beneficial for you but are eliminated during refining, which is why health experts recommend that individuals consume whole grains.

In contrast, whole grains provide a comprehensive set of health advantages…if in the correct form.

Whole grains

In whole grains, the bran, germ, and endosperm are all present in whole-grain kernels. Each part contains nutrients that promote good health.

B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals are all in the bran, a fiber-rich top covering. The germ is the seed’s center, where development takes place, and it is packed with healthful fats, vitamin E, B vitamins, polyphenols, and antioxidants.

The endosperm is the inner layer that contains carbohydrates, protein, and trace amounts of B vitamins and minerals. Also, since the outer portion of the grain are intact, it contains lots of beneficial fiber.

Refined grains

During the refining process of grains, the bran and germ are removed during milling, leaving just the soft, easily digestible endosperm. The grain is simpler to chew without the tough bran. Although, due to the fat content of the germ, which might shorten the shelf life of processed grains products, it is removed.

The nutritional content of the highly processed grains that result is significantly reduced. Although refining grain produces fluffy flour for light, soft bread, it removes more than half of the B vitamins, almost all vitamin E and fiber. While fortification can substitute some nutrients, it cannot replace some nutrients of whole grains like phytochemicals and fiber.

Why should we not consume refined grains?

Refined grains start out as whole grains, but they have all the valuable things removed. Nothing is left but high-carb, high-calorie endosperm with many carbohydrates and little protein. Also, because fiber and minerals have been removed, processed grains are considered empty calories.

They are also a staple ingredient in many processed foods and fried foods (which usually contain corn syrup or some other sugar derivative as the sweetener)–all of which have been proven to promote inflammation.

Since the carbohydrates have been separated from the fiber and ground into flour, the body’s digestive enzymes can now readily reach them. As a result, they are quickly broken down and can cause rapid rises in blood glucose levels, which is pro-inflammatory.

When grains are consumed in whole or cracked form, they do not lead to inflammation or damage to the intestine in people who do not have celiac disease. However, when they are processed into flour, the starch becomes an ingredient that is usually made into processed foods with a high glycemic index.

This makes it quickly convert to glucose, generating fast blood sugar spikes that stimulate the creation of advanced glycation end products (AGEs), considered pro-inflammatory sugar-protein pairings.

In addition, refined grains have been associated with several metabolic illnesses. For example, they have been related to type 2 diabetes and heart disease because they can induce metabolic syndrome, cause weight gain, and are dangerous as they heavily promote inflammation and chronic disease.

That is why most anti-inflammatory diets contain moderate amounts of whole or cracked grains while avoiding flour-based products.

What does the research say regarding whole grain intake?

Researchers found the link between eating whole grains, processed grains, and inflammatory levels in a 2010 report. The researchers used diet diaries to track whole grain consumption and linked it to three known inflammatory indicators in the blood. They discovered that consuming more whole grains is proven to lower inflammation. They also found that consuming refined grains can exacerbate inflammation.

Furthermore, since this study relied only on diaries to assess whole grain consumption, it is unclear if the observed benefits are due to whole grain-rich meals, the grains themselves, or other variables.

Other research has looked into the possibility of grain foods on inflammation. In large multi-ethnic population research, eating a diet rich in whole grains was linked to reduced levels of inflammatory markers.

However, examining these extensive population studies revealed no link between whole grain consumption and inflammation, although research found some health advantages such as lowering diabetes and heart disease risks.

A few researchers have suggested that grains like wheat may be pro-inflammatory. It can directly contribute to inflammation by allergens like gluten, impairing the gut barrier’s function and triggering immunological and inflammatory responses.

Who should avoid grains?

First and foremost, everyone should avoid refined grain foods.

As far as whole grains, I recommend avoiding gluten-containing grains unless you have confirmed you don’t have any type of allergy, intolerance, or inflammatory reaction to gluten-containing grains.

I go so far as to say this because if you DO have an inflammatory condition or issue like this, leaky gut will only make your symptoms worse. And since gluten has been connected to leaky gut, the prudence lies in avoiding it until you’ve confirmed there is no reaction.

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Conditions that would warrant avoiding grains

Several conditions make it necessary to avoid grains. Some of these may be specific to a particular type of grain.

Celiac disease

Celiac disease is a severe autoimmune condition in which your small intestine and villi are damaged, preventing you from absorbing nutrients from food due to your immune system’s reaction to gluten.

Gluten is a protein found in wheat and several other grains. Gluten causes inflammation damage to the small intestine in those with celiac disease. Celiac disease can also be triggered by rye, barley, and some oats in certain people (the oats can be contaminated by gluten-containing grains in the manufacturing process.)

The only treatment is a lifelong gluten-free diet. Even a modest quantity of this protein can induce severe intestinal damage if you have celiac disease.

Those with metabolic disorders involving blood sugar

People with insulin resistance, metabolic syndrome, PCOS, or diabetes should avoid processed and ground grains. This is because of the lack of glycemic control that comes with consuming flour-based foods, even if they are whole grain.

Making choices surrounding whole grains in smaller quantities can be helpful to get in needed fiber, but only for those who are able to eat small quantities without it triggering overeating (which is common in these conditions due to being hooked on sugar and carbs for long periods of time.)

Thyroid and adrenal issues

Those with thyroid and/or adrenal issues could also benefit from avoiding gluten-containing grains. These conditions are related to hormones, but can also develop into autoimmune conditions, which would also benefit from a gluten-free diet.

IBS and IBD

Those with Inflammatory Bowel Syndrome (IBS) or Inflammatory Bowel Disease (IBD) may be particularly sensitive to grains, especially gluten-containing ones. There is a fair amount of cross-contamination in grains, making it hard to avoid gluten in certain grains that are naturally gluten-free otherwise.

IBS and IBD tend to go hand-in-hand with leaky gut, which can cause nutrient deficiencies.

Of note, however, it has been suggested that some people may actually be sensitive to fructans, FODMAPS, or lectins, specifically, not just grains in general.

An allergy, intolerance, or non-celiac gluten sensitivity

Some people have a confirmed allergy or even non-celiac gluten sensitivity (or gluten intolerance), and removing wheat and other gluten-containing grains is a must.

Allergies are usually confirmed with a blood test or skin prick test (although there is controversy as to how valid some of these tests are), or through an elimination diet.

Inflammatory skin conditions

People who suffer from inflammatory skin conditions may benefit from avoiding grains. These may include eczema, psoriasis, and related skin conditions. This is also one where the elimination diet will tell all.

How to know if you should avoid grains on an anti-inflammatory diet

It can be hard to weed through the information and know which foods may be contributing to inflammatory symptoms. Especially when many nutrition gurus and health sites claim intake of most grain food can worsen inflammation and joint pain from conditions from rheumatoid arthritis, to ADHD, to leaky gut.

Another problem is that many people promoting an anti-inflammatory diet online give contradictory information on inflammatory foods.

Many health outlets, including The Arthritis Foundation, still maintain that whole-grain intake is better than refined grain intakes, but concur that there isn’t enough data to say whether or not grains should be avoided altogether, especially with the potential of the nutrients and phytochemicals containing anti-inflammatory properties, as well as the fiber content.

The only true way to know if grains are affecting you and causing inflammation is to perform an elimination diet by eliminating all grain intake and adding back in one at a time. This is the best way to pinpoint if any one food, or entire food group, doesn’t agree with you.

What form to eat grain in

Whether or not you decide to include gluten-containing grains, stick with the in-tact or cracked grains, avoiding flours. Many foods have labeling that is extremely confusing and will state that it contains whole wheat flour, when in fact, it contains wheat flour as well, which is refined.

Cooking the whole grain, or cracked grain, is the best way to ensure you’re getting the fiber and nutritional benefits of grains without the inflammatory glucose spike and crash.

Some examples are:

• Barley (contains gluten)
• Rice (all kinds except quick-cooking)
• Bulgur
• Millet
• Oats (steel-cut or rolled– NOT quick oats)
• Wheat berries (contain gluten) (these are also available from Einkorn wheat, which is said to not trigger some who feel sensitive to wheat, as they are the ancient variety of wheat)
• Farro/ Spelt
• Freekeh/ Farik
• Sorghum
• Rye (contains gluten)
• Teff

Take Away

The link between whole grain consumption and inflammation is still a question. It’s also unclear if any anti-inflammatory benefits of whole grains are attributable to the grains themselves or other variables like the fiber content.

However, substituting whole grains for refined grain intake has a slew of additional health benefits, as does increasing your intake of anti-inflammatory foods.

Furthermore, people that aren’t negatively affected by whole-grain foods should consume grains in whole or cracked forms since ground grains (flour) comprise a high glycemic index, leading to elevated blood sugar levels and inflammation.