What is Food-Related Inflammation?

Everyone on daily life has experienced inflammation in one way or another: muscle pain, rashes, gastrointestinal problems and many other discomforts.
They are all sustained by inflammatory responses.
Current scientific research is constantly highlighting the relationship between an unbalanced diet, inflammation, and the maintenance of specific diseases and conditions.
Considering that our dietary habits can be both, a source of inflammation or a solution to our symptoms, it’s really important to know the level of food-related inflammation and the specific actions that we can take to reduce it and restore our well-being.

How to recognize the signals of inflammation?

Modern Immunology explains that arthritis, dermatitis, colitis, autoimmune diseases, headache and migraine, cough, acne, rhinitis, swelling, cystitis, and recurrent candidiasis, are the relief valves of a symbolic "pressure cooker" that represents the inflamed organism.
Science has shown us that food can induce several types of inflammation that can be detected by our Food Inflammation System.
The test consists on a capillary blood sample from a small puncture on your fingertip. It is subsequently shipped to a specialized laboratory for analysis. The results are then sent to a certified medical board of specialized physicians in food inflammation, who analyze your data and prepare your medical report.
This document describes in detail a suggested rotation diet, tailor-made on your needs and that uses a method similar to weaning. These actions will allow you to fight inflammation and recover the natural relationship with food.

How to recognize the signals of inflammation?

Modern Immunology explains that arthritis, dermatitis, colitis, autoimmune diseases, headache and migraine, cough, acne, rhinitis, swelling, cystitis, and recurrent candidiasis, are the relief valves of a symbolic "pressure cooker" that represents the inflamed organism.
Science has shown us that food can induce several types of inflammation that can be detected by our Food Inflammation System.
The test consists on a capillary blood sample from a small puncture on your fingertip. It is subsequently shipped to a specialized laboratory for analysis. The results are then sent to a certified medical board of specialized physicians in food inflammation, who analyze your data and prepare your medical report.
This document describes in detail a suggested rotation diet, tailor-made on your needs and that uses a method similar to weaning. These actions will allow you to fight inflammation and recover the natural relationship with food.

Personal Food Profile

In recent years, studies have documented that Immunoglobulins G (IgGs) are indicators of contact with food, and can be considered as “spies” of how repetitive or redundant is our diet.
The levels of food-specific IgGs define the Personal Food Profile indicating which food or food groups you have been excessively or continuously eaten and should be controlled through a rotation diet.
The IgG levels vary from one individual to another, that’s why the results are entirely personalized.
Based on its Immunological response food can be clustered in Great Food Groups because, in fact, our immune system does not recognize the single food like bread, pasta, crackers; it recognizes wheat proteins.
The most important food groups in the European population are Wheat and Gluten, Milk, Yeast and Fermented Products, Nickel sulfate, and Cooked oils.

BAFF and PAF

Our organism produces several proteins as a reaction to combat an inflammatory state. Among them, BAFF (B cell Activating Factor) and PAF (Platelet Activating Factor) have been shown to increase in response to food-related inflammation.
Therefore measuring and knowing the levels of these cytokines is relevant to understand your food inflammation levels.
An effective dietetic approach can reduce BAFF and/or PAF levels, as well as the resultant inflammation. The scientific evidence suggests that wrong eating habits can keep the level of these two cytokines high.
At the same time, an adequate nutritional approach can bring the body back to a condition of equilibrium by modulating the inflammatory responses.

BAFF and PAF

Our organism produces several proteins as a reaction to combat an inflammatory state. Among them, BAFF (B cell Activating Factor) and PAF (Platelet Activating Factor) have been shown to increase in response to food-related inflammation.
Therefore measuring and knowing the levels of these cytokines is relevant to understand your food inflammation levels.
An effective dietetic approach can reduce BAFF and/or PAF levels, as well as the resultant inflammation. The scientific evidence suggests that wrong eating habits can keep the level of these two cytokines high.
At the same time, an adequate nutritional approach can bring the body back to a condition of equilibrium by modulating the inflammatory responses.

Genetic component

Within our cells, DNA (deoxyribonucleic acid) is the molecule that contains all the information necessary for the proper functioning of the whole organism. Just like in a book, within the DNA of the cell are the "words," i.e. genes, able to "give orders" to produce the proteins necessary for the proper functioning of the entire cell.
Every single change in the DNA sequence is a mutation and may result in an alteration in the composition of the same protein or the regulation of its expression.
The TNSF13B gene encodes for the BAFF protein. The presence of a specific mutation in this gene correlates with a genetic susceptibility to increase the production of this inflammatory cytokine in response to different stimuli. It is a predisposition that can be effectively controlled by activating the most suitable epigenetic mechanisms: lifestyle, nutrition, physical activity, and personalised supplementation.

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