Inflammation is the response of the triggered immune system at the cell level. Modem industry has created tens of thousands of extra triggers to our immune system. These pollutants enter with the air we breathe, the water we drink, and the food we eat. The triggers are legion. The response is the same: inflammation: redness and heat, swelling (bloating and cellulite), enhanced pain, sticky blood and joints, loss of function, and inflammatory behavior. The whole‑body catabolic stress response is also involved.

Inflammation is a chemical version of burning fat, triggered by oxidizing enzymes, fanned by oxidizing enzymes. The bad smell of putrefaction (rancidity) is due to an exponentially exploding cascade of oxidized fats. The powerful local hormones, the prostaglandins, leukotrienes, and thromboxanes are oxidized fats. When these oxidized fats are considered hormones, the lungs become the largest endocrine gland in the body. The halitosis odor of putrefaction is the result of lung membranes decomposing due to oxidative overload and diminished buffers. This is an important clinical symptom. The fatty insulators of brain circuitry are undergoing oxidative meltdown as well. Antioxidant buffering mechanisms are exhausted. More serious symptoms are on the way.

The dietary balance between families of fats, primarily the omega‑3s and the omega‑6s, determines the ratio of the more benign odd‑numbered prostaglandins to aggressive even‑numbered prostaglandins. The even numbered prostaglandins are much more inflammatory.

 *The impact of dietary animal fat found in meat, chicken, or fish on inflammation h profound. Animal fatty acids have been converted to metabolically more active forms. Animal processed fats bypass normal controlling enzymes and directly enter the inflammatory cascade. Besides lack of vegetables with their fiber, antioxidants, and their minerals, the major defect in the American diet stems from the uncivilized way we treat and feed farm animals. Our big mistake is making "corn‑fed" or "soybean‑fed" animals a substantial part of our diet. Smaller portions of grass-fed beef or game or range-fed turkeys promote health.

Fats from plants are reshaped and regulated by several controlling enzymes. These enzyme are disabled by the insulin response to modem grains with high glycemic index (blood sugar rush). PI oils have a much milder effect on the inflammatory process. Corn, soybeans, sunflower or safflower seeds are good foods, supplying essential omega‑6 oils. Bean, legumes, spirulina, blue‑green al and seaweed are good sources of beneficial omega‑3 oils. My favorite supplement is a daily heaping tablespoonful of flaxseeds soaked overnight in water. Soaked flaxseeds garnish rice pudding hot breakfast cereals and protein shakes. Grape seeds are best chewed and swallowed, giving 1 essential omega‑ 6 fatty acids and potent pycnogenot‑like proanthocyanidins.

Cold water fish oils pharmacologically block inflammatory interleukins and produce numbered prostaglandins that significantly modulate inflammation. Pharmacologic doses range from 5 ‑ 15 one gram capsules of cold water fish oils, containing 2000 to 6000 mgs of the active EPA and DHA fatty acids. Salmon oil is generally the richest and cleanest source of omega 3 fatty acids.

Evening primrose oil (EPO) has been given a high priority in treating inflammatory conditions from PMS and fibrocystic disease to arthritis and cancer. First clues for need might be dry mouth of excessive thirst, brittle nails, skin lesions, and dandruff, thinning hair, acne, eczema and tooth decay. EPO is 75% linoleic acid and 10% GI.A (gamma linoleic acid) a direct precursor to the anti‑inflammatory ,prostaglandin 1 series. Borage oil or black current seed oil have proportionally double the GLA, and are a generally more economical way to charge this pathway. Remember insulin disables this pathway and insulin is the response to over‑eating or meals containing more than 40% carbohydrates.

The anti‑inflammatory prostaglandin 1's can be manufactured from omegas fatty acids.  However, our typical high carbohydrate diet promotes insulin production, which blocks synthesis of the GLA precursor of the prostaglandin 1's. Alcohol abuse, infections, traps fatty acids from margarines and shortenings and excess saturated fats also block natural GLA synthesis. Avoid low‑fat high‑carbohydrate diets.

Omega‑3 fats help circulation by limiting vasospasm, reducing high‑risk cholesterol, making sluggish blood slippery and normalizing blood pressure. This reduces risk of heart attack and stroke.

Odd‑numbered prostaglandins improve fertility and prolong gestation. (Spontaneous abortion premature delivery are triggered by high levels of an even numbered prostaglandin derivative called prostacyclin). Omega‑3 fats relieve cradle cap, eczema and psoriasis. They aid in brain and retinal development. Cod liver oil, sesame or flaxseed oil can be absorbed directly through baby's skin. These essential oils are not in most baby formulas. Mom needs to have precursors in her diet so that the best will come from the breast.

Mental retardation and blindness are less common when cold water fish oils are a substantial of the diet. Essential fatty acids reduce migraine, asthma and irritable bowel. They reduce excessive stomach acid and enhance the mucus lining of the gut. They reduce gastrointestinal disturbances, fever, myalgia, arthralgia, and arthritis, as well as autoimmune destruction

Cold water seafood rich in omega-3 fats:

At the molecular level, oxidants rip and tear electrons off existing structures, altering their structure and function.  Oxidants are also called free radicals, an appropriate name for such aggressive chemical species.  Picture shriveled, dehydrated cells floating in a hot pool of peroxides and chlorine bleaches.  Damaged structures might be DNA, the genetic command post of the cell.  Alteration of DNA fy free radicals can turn a normal cell into a cancer cell.  Free radicals heighten autoimmune destruction of our own tissues.

The most easily oxidized structures are the bacteria-like mitochondria, energy producing organelles found in every cell.  These discrete clusters of organized membranes channel electron flow.  Without these basic proton pumps, there is only inefficient anaerobic energy production.  Calcium pumps shut down, creating spasm.  Sodium pumps shut down and cells explode, releasing proteolytic enzymes and more destructive fatty peroxides.

Avoid artifically hydrogenated (hardened) fats!  These specially processed oils, vegetable shortenings, and margarines have had their shape changed.  These "wrong sided" molecules jumble membranes when integrated into them. If 2% of the fats consumed is artificially hydrogenated, the mitochondria begin to clog up, compromising energy production. Even the primary way the liver excretes cholesterol becomes compromised. Fat in the diet tends to become like fat in the body. Liquid fats literally make us fluid and supple, enhance circulation and oxygenation. Hard fats make us sluggish and "lard like".

The free radical theory suggests that damage caused by just about every disease results from a similar oxidative breakdown. Symptoms are different depending on which tissues and organ systems are involved. It is not just the germ or virus that determines how sick we get. The degree of damage from an offending organism depends on the responsiveness of the immune system, balanced by antioxidant buffering capacity. Positive mineral balance is necessary to stabilize triggerhappy membranes. Psychological stress, environmental triggers, normal metabolism and aging all add to the oxidative load. Dietary antioxidants either bolster natural protective enzyme systems built into every cell membrane, or may simply sacrifice themselves, reducing free radicals. Antioxidants preserve the molecular structures of the cell.

Fresh fruits and vegetables are rich in antioxidants. For example, smokers have a heightened risk of lung cancer. But smokers who eat five servings a day of fresh fruits and vegetables have the same rate of lung cancer as the general population. People who do not smoke and who primarily eat fruits and vegetables reduce risk even more. Dietary and supplementation choices can make a difference, thus reducing risk.

Aspirin is used for a wide range of problems. Aspirin blocks cyclo‑oxygenase, one very important enzyme in the inflammatory cascade. Aspirin also acts as an antioxidant, blocking inflammatory prostaglandin 2s. Unfortunately aspirin and other NSAIDS (non‑steroidal anti‑inflammatory drugs) also inhibit prostacyclin, which is responsible for the protective mucus lining in arteries and in the gut. NSAIDS kill 20,000 people per year in the United States, primarily by bleeding them to death Official acetaminophen kill reports suggest that only 300 people per year die from acetaminophen though this drug is responsible for half the kidney dialysis patients and countless hospital admissions.

The reason that vitamin C and vitamin E have been so useful ‑ and recommended for such a wide range of ailments, (many of them similarly responsive to aspirin), is that they also block cyclo‑oxygenase. The mineral magnesium and vitamins A, C, and E have the advantage in thathey also boost prostacyclin, which maintains important protective mucus linings. One of the benefits o alcohol consumption is that ethanol boosts prostacyclin. Licorice also enhances mucus production Excessive prostacyclin can trigger spontaneous abortion by creating a hypersecretory state of the mucus lining cells. This is the primary risk of the drug cytotek (misoprostol), a patented prostacyclin analog, or for that matter, excessive vitamin A or the herb licorice.

The other major inflammation‑triggering enzyme is lipoxygenase. Lipoxygenase catalyzes leukotrienes, the most aggressive armament of the cell. Leukotrienes are ten to one thousand times more potent than histamines. Lipoxygenase mediated leukotrienes are the ultimate trigger to pain, spasm and hyperalgesia. Liaoxvaenase oxidized omega‑6 fats are implicated in migraine, angina, asthma, avascular necrosis, psoriasis, eczema, inflammatory bowel, allergies, and high blood pressure. The bioflavinoids of garlic, ginko biloba, feverfew, or the silymarin of milk thistle block  lipoxygenase. 

Supplementing with vitamin E reduces oxidative risk from the increase in the recommended polyunsaturated omega‑3 fats. Marathoners who supplement with the antioxidant vitamin E have lest muscle breakdown. However, side effects have been reported in people taking more than 800 I.U. of vitamin E per day. Adding vitamin A, approximately 10,000 I.U. per day will usually mitigate E side effects. A prudent dose might be between 400 ‑ 800 I.U. of natural d‑1 alpha tocopherol, along with teaspoonful or two of sweet tasting cod liver oil. Double or triple those doses of vitamin E for surprisingly effective control of severe pain by adding additional vitamin C and another tablespoonful of cod liver oil. Vitamin E is best absorbed when consumed with a meal containing fat. Blood levels remain elevated for some time. These is no advantage to the time release form of vitamin E. Vitamin E with its tocotrienols and other antioxidants has significant injury and inflammation reduction potential. By reducing the metabolic damage sustained by working tissues, antioxidants enhance performance.

Elevated intakes of zinc and magnesium are associated with speedier healing. Other minerals are also important. Amino acid supplementation is anabolic and promotes healing. Nothing correlates with increased speed of healing like vitamin C. Dr. Emmanuel Cheraskin's classic studies demonstrate that human wounds close twice as fast with increased doses of vitamin C, up to 2,000 mg/day. Time‑released forms are most convenient. They are best taken with plenty of water ‑ in the ascorbate form complexed with minerals. In this way, acid‑loading and diuretic effects of large doses of ascorbic acid are minimized. Try significant doses of vitamin C, as mixed mineral ascorbates, in timereleased forms, morning and evening.

DAILY ANTIOXIDANT RANGES

Vitamin C                                                                       2 ‑20 gms.

Vitamin E                                                                       400 ‑ 1200 I.U.

N‑acetyl‑I‑cysteine                                                           500 ‑1000 mg.

Pycnogenol (proanthocyanadins such as grape pips)          25 ‑ 75 mg.

Coenzyme Q10                                                               30 ‑ 400 mg.

Lipoic acid                                                                      100‑900 mg.

Ginkgo biloba                                                                  40 ‑ 120 mg.

Alpha and Beta carotene*                                                 10,000 ‑ 25,000 W.

Xanthophylls*                                                                  10,000 ‑ 25,000 I.U.

Leutein*

Lycopenes*                                                                     10,000 ‑ 25,000 W.

(tomato, ruby red grapefruit, red peppers)

            * best found together in spinach, collards, kale,

              turnip greens, green peas

Gamma oryzanol                                                              25 ‑ 100 mg.

Propolis (resinous by‑product of honey                               500 ‑ 1500 mg.

            sores, ulcers, wounds, cancer)

Bioflavinoids, from garlic, ginger, curcurmin, silymarin of milk thistle, hawthorn, feverfew, citrus, rosemary, totaling two to ten grams.

Vitamin C can stop the burning pain or the putrefactive odor of inflammation when used in antial doses. Just as a bucket of water can not quench a large fire, minimal doses of vitamin C will little effect on inflammation. Moderately loose bowel movements reflect vitamin C doses in excess of the need to quench free radicals.  Determine your current "quenching" four hours dose of vitamin C.  Put 1,000 mg (one gram) of vitamin C powder in a glass of water.  Take every half-hour until diarrhea results.  Subtract one gram from the number it took to loosen the stool.  Divide this "daily dose" into two or three doses of timed release C, perhaps boosted with buffered C powders.  A watery stool announces the recovery phase of illness, and the time to taper vitamin C to lower levels.