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Managing Inflammation with Nutrition

© Lou Robinson

I was at the library last month when I came across an article on sarcoidosis in HealthQuest magazine. The article discussed holistic, nutritional ways to prevent inflammation. After reading the article, I returned home and looked at what was in my kitchen. I realized that while in the past I had been diligent about reading the labels on food products to avoid certain additives, etc., over the last few months I have been slowly expanding my food choices, but have not been careful about reading the labels. Unfortunately, some foods had to be thrown out. I thought that this would be a good time to review healthy nutrition for one diagnosed with sarcoidosis.

Sarcoidosis, by its definition, has special considerations for nutrition. Sarcoidosis is characterized as an autoimmune disorder that results in inflammation. Whereas some disorders result from an underactive or deficient immune system, such as HIV/AIDS, sarcoidosis is the opposite. Somehow the immune system gets its signals crossed and identifies non-threatening substances in our body as destructive agents. We are sort of like the victims of "friendly fire." Our immune system does not set out to harm us, but in its overreaction, we suffer the consequences: inflammation and the destruction to ours bodies that results from that. Fortunately, especially in the last decade or so, nutritional science has discovered a great deal about the interplay of nutrition on inflammation in autoimmune conditions. That is what this article will explore.

Nutrition, when discussed on its most basic level, is simply the taking in/eating of nutrients required by the body for energy, growth, repair and replacement, and regulation of body functions. There are six primary nutrients: protein, carbohydrates, fats, vitamins, minerals, and water. Professionals and nonprofessionals concerned with nutrition, including nutritionists, dietitians, nutritional scientists, and the United States Department of Agriculture (USDA), and many more, have agreed upon standards for good nutrition. Most of us grew up with the food pyramid. While the pyramid has changed somewhat over the years, and what can be labeled "food" has expanded, the five basic groups of grains, milk, vegetable, fruit, and meat, still guide us.

Research into the biochemistry of foodstuff has yielded some important and useful information about treating inflammation. We know that several chemicals and enzymes, such as prostaglandin, leukotrienes, and Cox 1 & 2, are major culprits in creating inflammation. Food additives such as nitrites, benzoates, and MSG are now known to exaggerate inflammation. Food colorings that give food an inviting appearance can also be harmful. Foods in the nightshade family, such as eggplant, potatoes, tomatoes, and peppers, are suspects. Allergic reactions are not uncommon to wheat, soy, dairy, corn, shellfish, and many other foods. Some herbs, such as echinacea, larch, ginseng, reishi, and astragalus, may be too stimulating to an already overactive immune system.

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