Today it is possible to eat well and enjoy food and cooking while staying fit, losing weight when needed and increasing muscle tone, fully aware and respectful of the individual features of each of us.
Nowadays, anyone can measure the levels of food-related inflammation by dosing BAFF and PAF, in order to recover food tolerance and a varied, pleasant diet.
Bad digestion and intestinal malabsorption can be co-triggers of various autoimmune conditions. Thankfully, enzymatic supplements and correct chewing are powerful tools to fight them.
The concept behind food-related inflammation is now widely accepted and used to describe the aetiology of various conditions. Let’s appreciate the prognostic and diagnostic impact of it, together with the novelty that it represents.
Mood and diet, psyche and stomach: very different areas but nonetheless tightly correlated. Food-related inflammation has a strong impact on the onset of certain psychological conditions, but diet and certain foods can improve the outcome and even prevent them.
For many years, we heard that the single reason why we put on weight is the increase in calories intake. Now we know that food-related inflammation may be amongst the most relevant causes for putting on weight in certain conditions, independently from the calories intake.
Certain non-conventional tests have significantly contributed in generating the novel definition of food-related-inflammation and they may prove useful to detect certain conditions. For an informed choice, we should learn what these tests are.
Novel evidence showed a tight correlation between autoimmune thyroid disorders and BAFF, as well as other pro-inflammatory messengers typically triggered by food-related inflammation.