Many dietary factors besides food allergies can set the stage for chronic inflammation. Chief among them is an unbalanced intake of certain dietary fats, leading to a functional deficiency of some of them. Two families of dietary fats, known as the omega-3s and the omega-6s, provide the biochemical building blocks for the body’s anti-inflammatory and pro-inflammatory compounds. Most processed and packaged foods—that is, those sold in boxes, cans, jars, and bottles—contain negligible amounts of the anti-inflammatory omega-3 fats. In contrast, they contain abnormally large amounts of pro-inflammatory omega-6 fats. The richest sources of omega-3 fats are coldwater fish, such as salmon and sardines, whereas most omega-6 fats come from safflower, peanut, and corn oils. I’ll explain more about these fats in chapters 3 and 8.
Get a free trial of Dermasis psoriasis cream. and Read the Quick Action Plan to cure psoriasisIn addition to unbalanced fat intake, nine out of ten Americans don’t eat sufficient amounts of vegetables and fruits, which are rich in antioxidants, anti-inflammatory vitamins, and other nutrients. Vitamins C and E, as well as flavonoids (a family of nutrients that adds color to vegetables and fruits), have potent anti-inflammatory benefits. These low levels of omega-3 fats and antioxidants promote abnormal inflammatory responses. Many cases of inflammatory disorders, such as arthritis and allergies, have been resolved simply by taking omega-3 fish oil and antioxidant supplements.
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