When oil is used for cooking, the structure of its forming fat molecules changes in different ways. This happens when oil is used for frying, when it is used just to grease the cooking pan, or when it is one of the ingredients of the product to be cooked (regardless of its industrial or home-made origin).
The new way of measuring inflammatory cytokines and interpreting the meaning of food IgGs has been receiving additional scientific confirmation, while offering a new effective tool for wellness.
The best treatment for heavy legs, suffering veins, poor circulation and even haemorrhoids is offered by substances able to help the body fight inflammation.
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.
Food itself is no longer the cause of certain conditions; instead, food excess in a person or an entire population is becoming more clearly the culprit. For example, Crohn's disease (CD) and ulcerative colitis (UC) are caused by gluten and milk in Europe, by rice and soy in China.
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.
Classification and clustering of food with respect to food inflammation and sensitivity are continuously evolving as it recently happened with honey. Therefore, we should always be aware and well informed of such changes, in order to adjust our diet accordingly.
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.