Everyday Food That May SPIKE Your Inflammation

[@DrJinSung]

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[@arhumadaleofficial3257]

My family and I from the UK have been following you for a long time and my life has changed completely since I started following your instructions. I used to suffer from fatty liver, high uric acid levels, high blood pressure, and excess weight. Alhamdulillah, within a year of following your instructions, I feel like a brand new person. I am 33 years old and have three children, and we all love watching your videos during dinner time. Your tremendous efforts towards the betterment of humanity are truly appreciated, and you are a star. You explain things in a great way, and your videos are simply great. I am grateful for your great idea of finding references from other doctors around the world to explain things further. May you be blessed with lots of love and blessings, Doctor.

[@lindaglenn6160]

How did you heal from fatty liver. What is it he says to do for that.

[@arhumadaleofficial3257]

@@lindaglenn6160as mr sung suggested I did fasting and eliminated sugars and carbs for six months. Now everything is back to normal for years.

[@arhumadaleofficial3257]

@@lindaglenn6160 as Mr sung suggest. I fasted for 6 months. And got rid of the carbs and sugars. Back to normal like never before.

[@ThomasHiggins-g4v]

Gluten is somewhat lessened with Sourdough bread. Fermenting neutralizes phytic acid ,gluten and frees up minerals and other nutrients for more jent absorbsion

[@Lee-rq5eb]

This.

[@spiceystonefemme]

I cannot eat sourdough made with wheat flour. Not enough chemical change for my body

[@ShowMeWhatINeedToKnow]

I have gluten ataxia and cross react with yeast. It's insidious. If I get exposed to either it's 8-12 months for a recovery due to cerebellum damage and the length of time it takes for the immune system to calm down. Total nightmare. I've learned the hard way that sometimes they hide yeast in natural flavors - so it's always a gamble - even gluten free foods will do this.

[@thetruthissovereign7328]

Great stuff as always Dr Jin! 🎯

[@ayshaatman8857]

I have celiac disease and it's exactly as the doctor says. Thank you.😊

[@Radarcb329]

Another subtopic to this topic would be the consumption of sourdough bread for which people who are sensitive to gluten may be able to better digest sourdough bread. That’s because the fermentation process helps decrease the amount of gluten in sourdough bread. It also has a lower glycemic index and has more fiber.

[@spiceystonefemme]

I am not celiac but gluten sensitive as you described as non-celiac. I also have skin issues when I eat gluten. I get itchy red patches on my face and neck. My nose gets very itchy, and my throat gets itchy inside and out. My nose gets runny, too. I am now think8ng I have an allergy/non celiac sensitivity

[@seller559]

👍👍👍👍👍

[@phylenejanousek2740]

Celiac and went carnivore for along time. I am trying to lower a very high iron count now. Any suggestions?

[@farizakhtar3482]

Get cupping done

[@phylenejanousek2740]

@ ok. Will give it a try. Thx

[@aniwee17]

Donate blood.

[@phylenejanousek2740]

@ I’m considering that..just a big baby going to clinics. Make me very anxious

[@aniwee17]

@@phylenejanousek2740 I understand. Professor Ray Peat, a well known human metabolism researcher, stated that coffee interferes with the absorption of iron . This is why people have a habit of drinking coffee after a big steak dinner in America. You can give that a try. Remember this is not for decaffeinated coffee.

[@ThomasHiggins-g4v]

High iron count ? Donate blood! That is the only sure method of lowering iron in the blood quickly and safely.

[@Jaaaackjack]

Is there any bread that won’t cause all of these issues?

[@pamkoakes]

Organic real sour dough bread doesn’t bother me. Read all the ingredients. Make sure it’s clean.

[@ShowMeWhatINeedToKnow]

Gluten free bread. Although there's a small possibility you might also cross react to yeast. Won't know until you try it.

[@dpstrial]

Bread made with ancient grains can be tolerated by most people with a sensitivity.

[@StrongBodymindandspirit]

Every food that may spike your inflammation: everything these days

[@aum5359]

you are oviously a rice eater , what about all those ancient empires that thrived on gluten grains , egiptians - wheat , romans - barley , all european populations have been eating gluten since time immemorial , so rename your vid and address those that are gluten intolerant and clliacs cuz otherwise whole continents eat gluten buddy .

[@NathanielNubile]

Selective breeding for high gluten content, genetic modifications and glyphosate destroyed our wheat. May find better tolerance of European grown wheat

[@nneisler]

Not great. Modern Americans aren’t all designed to eat it - maybe Italians ok

[@naturehealer1119]

Years ago, the breads were more whole and unprocessed. The breads since the 1960's are junk filled with processed chemicals. Very different breads.