Your food profile to tackle inflammation

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45601312_mKnowing someone’s food profile is essential to achieve the correct food variety, to keep most of the body’s inflammatory processes under control and to trigger the active healing from numerous conditions.

Recent scientific studies questioned some outdated ideas such as the so-called “food intolerances” and allowed to overcome the vision of “food as an enemy”, which often accompanied this kind of diagnosis.

There have been studies identifying the role of BAFF (and later of PAF) as mediators of food-related reactions, and others better defining the signalling role of immunoglobulins G, that is, a type of antibodies produced in response to food. For years, these have been wrongly considered as antibodies “against” food.

Now, thanks to studies by Ligaarden, Ferrazzi and many others scientists, IgGs are considered as simple recognition signals of repeated dietary intake.

A person, who eats big or small daily amounts of dairy products, without letting the organism rest, will develop type G antibodies to milk or related product after a certain amount of time, thus indicating the possible temporary overload in the intake of that type of food.

Even for the same condition (as seen for ulcerative colitis and Crohn’s disease), in central European regions the most frequent reactions involve milk, gluten and yeast, while rice, soy and corn in China.

Therefore, there is no typical “bad” food per se, but only its improper use can lead to the role of activator of a disorder or disease. A good example is represented by the relationship often existing between gluten and irritable bowel syndrome, yeasts and autoimmune diseases, rheumatoid arthritis, milk and yeast, or between food-related inflammation and obesity.

In September 2015, an article published in the Journal of the American College of Nutrition described the innovative approach used in interpreting the levels of inflammatory cytokines such as BAFF and the PAF, linking them to the individual food profile emerging from the evaluation of food IgGs (Speciani AF, Piuri G. J Am Coll Nutr. 2015;34 Suppl 1:34-8. doi:10.1080/07315724.2015.1080109).

By interpreting IgG antibodies simply as indicators of the level of intake of a specific food cluster in someone’s diet, the nutritional planning drafted upon those tests based around this type of analysis (such as Recaller and BioMarkers) also allows the intake from the beginning of those aliments in excess, as long as a fair amount of time is left between one re-introduction and the following, in order to leave an adequate immunological window to the body.

The one described here is a plan truly focused on well-being, aimed at limiting the unreasonable and reckless perception of food as an enemy.

We are aware than no traditional food and recipe is “against us” (with the exception of those products badly manufactured or rich in toxic and harmful substances).  Ours is a “mantra” resulting from over 35 years-long professional experience in the field, supported by growing scientific evidence, constantly provided by the latest research.

Today, a few people tend to discredit any type of research around food and nutrition (Ioannidis JP. BMJ. 2013 Nov. 14; 347:f6698. doi: 10.1136/bmj.f6698), by targeting observational studies and any dietary plan trying to give answers valid to everyone.

For years, we have instead been using nutritional approaches based upon individual needs and requirements in order to reach health and well-being.

The correct diet is the one named after who adopts it, not after who designed it.

Interpreting the IgG levels as food-related signals is evolutionarily correct, as already explained by Finkelman in his articles since 2007.

This way, reading someone’s individual food profile guides each person towards the well-being and the ability to control numerous inflammatory reactions. Such clinical practice leads to the correct relationship with food (as recently explained in a comprehensive review by Lucia Carleschi).

When a person eats in the best way suited to his/her individual needs, as identified according to data obtained from the inside and not according to external, pre-conceived and arbitrary ideas, it is possible to easily control any inflammatory event and help regaining and maintaining our well-being.