Long-term ailments, highly processed foods, and ongoing exposure to environmental toxins can result in the kind of persistent, low-grade inflammation researchers are linking to premature aging, heart disease, diabetes, Alzheimer's, psoriasis, rheumatoid arthritis, and cancer.
6 of 7 | White Flour/Wheat/Gluten
“We really have been over-wheated,” says dietitian Ashley Koff. “Though researchers don’t believe a diet high in wheat products actually causes gluten intolerance, these foods can make it worse,” she says. Gluten intolerance symptoms vary in each person but can include diarrhea, constipation, gas, bloating, vomiting, nausea, skin irritation, fatigue, muscle cramps, fog brain and depression.
“Humans lack the enzymes to break down gluten completely,” says Robin Foroutan, M.S., R.D., H.H.C. “This is not the bread we ate in biblical times,” says Scot Lewey, D.O., an integrative gastroenterologist. “Grain strains today have been biologically engineered to have a much higher gluten content.” Why? The additional gluten helps ward off insects (producing higher crop yields) and creates breads and cakes with more spring.