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Is this an inflammatory condition in the body, or is it influenced by diet?
Table of Contents
1. What is it? Polish: extra_id_1
It involves a long chain of molecular reactions and cellular activity. Inflammation can be a local response to tissue damage or infection, but it can also affect the body as a whole. The stages of inflammation depend on how long it lasts and the immune factors involved. Uncontrolled inflammation may be associated with the development of many diseases. It is therefore directly related to the immune system. The purpose of this process is to repair damaged cells or tissues.2. What diseases are associated with inflammation?
In summary, inflammation is associated with many diseases, including autoimmune, neurological, metabolic, endocrine, cardiovascular, and various types of cancer, including: Hashimoto's disease, Graves-Bassed disease, Crohn's and Leukemia, Addison disease, Alzheimer's, inflammatory bowel disease, celiac disease, urinary tract infection, pneumonia, rheumatoid arthritis, artery disease, heart disease, hypertension, heart failure, depression, and heart disease.3. Whether the inflammation may be chronic
For example, in rheumatoid arthritis, inflammatory changes lead to pain, stiffness and joint disturbance. If the condition is normal, it should end after the removal of infection or damaging factors. All the cells involved in this reaction are cells whose role is to determine the inflammation and destruction of the immune system. The effects of prolonged inflammation can vary from inflammation to inflammation, and if the disease is severe, it can also lead to damage to the body's immune system, and the mechanism of disease.4. Whether diet can increase or decrease inflammation
The food consumed can have different effects on the body. It depends on the composition of the product and the presence of active substances. The diet has a very significant effect on inflammation, it can lead to both its exacerbation and its alleviation. Anti-inflammatory and pro-infectious products are distinguished. Not only the quality of the products is important, but also their quantity in the diet.5. Products with anti-inflammatory effects
These are the main reasons why they have anti-inflammatory properties. They contain large amounts of antioxidant vitamins that help to neutralize the free radicals that cause inflammation. Vegetables and fruits with the greatest antioxidant potential are onions, garlic, leafy green vegetables (carrot, broccoli, cauliflower, blueberry), carrots, tomatoes, beans, strawberries (malines, straws, berries) and citrus fruits. In addition, they are a rich source of mineral ingredients, fiber and bioactive compounds.6. The manufacturer shall provide the manufacturer with the following information:
They are also rich in vitamins, minerals, and dietary fiber. They are high in unsaturated fatty acids, which lower LDL cholesterol levels in the blood.7. Fatty sea fish
Omega-3 fatty acids in fish also have anti-allergic, anti-neurodegenerative, anticancer, and cardioprotective properties. Mackerel, spleen, salmon, eucalyptus, and sardine all have their anti-inflammatory properties due to their omega-3 content.8. The seeds of the onion plant
They also induce a lower glycemic response and thus do not generate inflammation in the body's cells. Carbohydrates, lentils, soybeans, peas, beans or beans have a beneficial effect on inflammatory markers.9. Whole grain products
In studies comparing a low-glycemic-index diet with a high-g glycemic index diet, it has been shown that the low-glucemic diet significantly reduces CRP levels in the blood, which is a major marker of inflammation (O. The condiments contain large amounts of biologically active compounds, so their consumption reduces inflammation. Full-grain products are characterized by a low glycaemic index.10. Inflammatory products
The products listed above should be strictly limited, as a diet containing high amounts leads to an increase in inflammatory markers, e.g. inflammation is caused by a high-energy diet rich in saturated fatty acids, trans-configured fat acids and simple sugars with a high glycemic index. CRP.
