CUISINE

Chronic inflammation is a leading cause of many mental and physical health issues, including depression, anxiety, autoimmune diseases, cardiovascular disease, and cancer. Inflammation can cause damage to tissues and organs over time and may contribute to the development of chronic health conditions. Reducing exposure to plant-based chemicals that can contribute to inflammation may help to prevent or manage these health issues.

Diets are not a “one size fits all” solution and most traditional diets are nothing more than a marketing campaign. When you remove politics and ideology out of the equation, and focus on logic and biochemistry, you begin to understand that each and everyone of us responds differently to the inputs we consume. Below is a broad overview of the most common chemicals found in fruits and vegetables that are contributing to chronic and acute health conditions and the misconceptions around saturated fats. 

Salicylates are found in many fruits, vegetables, and nuts and can trigger an inflammatory response in some individuals. Salicylate intolerance can cause a variety of symptoms, including skin rashes, gastrointestinal problems, and respiratory issues.

Oxalates are found in some vegetables, fruits, and nuts and can contribute to the formation of kidney stones. Oxalates can also bind to calcium and other minerals in the body, making them less available for absorption.

Phytotoxins are produced by plants to protect themselves from predators. Some nightshade vegetables (e.g. tomatoes, eggplants, and potatoes) contain phytotoxins that can contribute to inflammation and digestive problems in some individuals.

Lectins are a type of protein found in many plant-based foods, including beans, soybeans, and lentils. Lectins can interfere with nutrient absorption and cause digestive problems, such as bloating and gas. In some cases, lectins may also contribute to inflammation in the body.

Mycotoxins are produced by certain fungi that grow on crops such as corn and peanuts. Consumption of mycotoxin-contaminated food can contribute to inflammation and a variety of health problems, including liver damage and cancer.

Meat and fish are often mistakenly considered unhealthy due to their saturated fat content. However, many of these foods are also high in essential fatty acids and other macro nutrients that are critical for reducing inflammation and increasing brain function. For example, oily fish such as salmon, mackerel, and sardines are rich in omega-3 fatty acids, which have been shown to reduce inflammation in the body and improve cognitive function. Similarly, grass-fed beef and pasture-raised chicken are high in saturated fat, which has been linked to increased levels of HDL cholesterol (the "good" cholesterol) and improved brain function.

There has been a longstanding misconception about the health impacts of saturated fats. For many years, it was believed that all saturated fats were bad for our health and should be avoided. However, recent research has challenged this view, showing that the effects of saturated fats on our health can vary depending on the source and amount consumed.

Studies have found that not all saturated fats are created equal. Some types, such as those found in grass-fed beef and coconut oil, may actually have health benefits, while others, such as those found in processed foods, may have negative impacts on our health. In fact, some research suggests that consuming moderate amounts of saturated fat can actually be beneficial for reducing inflammation and improving cognitive function. This is because saturated fats play a critical role in the structure and function of our cells, and are necessary for the production of certain hormones and neurotransmitters.

Of course, it's important to consume saturated fats in moderation and to choose high-quality sources whenever possible. But the idea that all saturated fats are unhealthy is a myth that has been debunked by non-corrupted science. By understanding the nuances of this complex issue, we can make more informed choices about the foods we consume and support our health in the process.