Inflammation - Part 2

Last week we began the discussion of how to reduce inflammation in the body in order to help prevent all forms of disease.  In our diets, with every bite we eat or sip we take, we are either deflaming or inflaming.  Since the diseases that result from chronic inflammation develop very slowly until it’s too late, learning to make the right choices can be the biggest factor for better health.

Last week we discussed that all grains, even whole wheat, will increase inflammation in the body.  

This week, it should not come as a surprise that all oils dramatically increase this same inflammation.  In the 70’s and 80’s, we were sold the lie that margarines, corn oils and vegetable oils were good for us.  The truth is that when we use these trans fats, it is like drinking arthritis and disease.  In fact, all oils, all fried foods, and all foods made from oils such as salad dressing and most pre-packaged foods will increase inflammation in the body.  Corn oil specifically will cause a 70:1 ratio of inflammation.  This means it would take nearly 70 servings of broccoli to balance the inflammatory effect of one tablespoon of corn oil!

The lesson here is the same as with grains – moderation and good choices.  When using oils we should gravitate toward products such as extra virgin olive oil (11:1 ratio) or better yet, coconut oil.  When using olive oil, be careful not to cook at high heat as olive oil will degrade into a trans fat (hydrogenated oil) at extreme temperature – try not to let it smoke.