Why the Foods We Love Don’t Always Love Us Back
A Practical Guide: What People Over 50 and Sensitive Individuals Should Look Out For
Personal Note
Whether it’s the natural biological shifts that come after 50 or the lifelong reality of being a Highly Sensitive Person (HSP), our bodies eventually become less forgiving.
My most serious experience with inflammatory foods started in early 2024. After weeks indulging in holiday meals, restaurant dinners, cookies and other processed foods I also had a minor stressful event and, sure enough, two weeks later my body reacted. Suddenly I felt a weird pain under my left thumb fingernail. The pain then within days magnified and moved to other parts of my hands, from the palms to the knuckles varying in intensity and sometimes keeping me up at night.
I went to the doctor and started what became an endless slew of tests. The results were not perfect but there was nothing specific that pointed to a reason why my hands were hurting. Not even a little arthritis. So I started eliminating certain foods and noticed how my symptoms would vary depending on what I was eating. Eventually, after six months of being extra careful and mindful the hand pain stopped. By then my eating habits had become consistently better and remained that way.
The Reason Behind It
As we age, our bodies react differently to food. What used to be a staple in our diet can become a trigger for headaches, digestion issues and body pains. Once you start sleeping poorly because of any of those symptoms, you then create a vicious circle. Add a little stress to the mix and you may find yourself taking a prescription medication whose side effects are as bad, if not worse, than your initial symptoms.
This happens because the majority of our diet is rich in inflammatory foods full of preservatives, artificial fillers, bad oils and sugar. These substances are there for a reason. They prevent the food from spoiling, improve its taste and make it more affordable, but in the long run they can ruin your health.
For those with a highly sensitive system, these additives aren’t just biological irritants, they are sensory inputs. Processed ingredients can overstimulate, turning a minor inflammatory response into the kind of disruptive physical pain that is hard to ignore.
In this article I gather some general information about inflammatory foods. More detailed articles and videos on this subject will follow. To be notified when new content is published, please join our mailing list below.
A quick-reference cheat sheet with the key points is available for download at the bottom of the page.
Which Foods Are Inflammatory
Inflammatory foods are foods that can trigger an immune response or irritation inside the body. This irritation may not feel dramatic in the moment, but it creates low level stress that can build over time. For many people this shows up as joint discomfort, digestive issues, headaches, skin problems or general fatigue.
Common inflammatory foods include:
• Refined sugars
• Deep fried foods
• Processed meats
• Highly processed grains (especially refined wheat)
• Industrial seed oils such as soybean, corn, canola and cottonseed
• Foods high in additives, preservatives or artificial colors
• High histamine foods (for those sensitive to histamine)
• Alcohol
These foods do not affect everyone the same way, but they share a pattern: they tend to create stress inside the body rather than support it.
Processed Foods Are a Major Source of Inflammation
Most processed foods contain ingredients that would not exist in a home kitchen. These include preservatives, stabilizers, emulsifiers, artificial flavors, thickeners, industrial oils and highly refined sugars. These substances are added to extend shelf life, improve texture and reduce cost.
The problem is that many of these additives have been linked to digestive irritation, changes in gut bacteria, increased permeability of the gut lining and systemic inflammation.
Restaurant food often has the same issue. Even when meals look fresh, the base ingredients may come from centralized suppliers. Sauces, marinades, dressings, batters and baked goods may contain preservatives, gums, stabilizers and industrial oils.
Another issue is the use of recycled frying oils. Many restaurants reuse oil throughout the day, if not the week. Reheated oils oxidize quickly, creating compounds that increase inflammation in the body.
In short, both packaged foods and restaurant foods often contain inflammatory components that are hidden from the consumer.
Glyphosate in American Wheat
Glyphosate is the most widely used herbicide in the United States. It works by inhibiting the shikimate pathway, which is essential for plants and many bacteria. Due to this mechanism, glyphosate also possesses antibiotic properties against certain microorganisms.
Although primarily used as a weed killer, it is also used in a process called desiccation where crops such as wheat and oats are sprayed shortly before harvest. This allows faster and more uniform drying but it also means glyphosate residue can remain on the final product. Several studies have detected glyphosate residue in wheat-based products including bread, cereals and baked goods.
While regulatory agencies claim that these levels are within safety limits, the long-term effect of repeated daily exposure remains debated. Many experts who are concerned about this residue suggest choosing certified organic or European sourced wheat products as an alternative since pre-harvest glyphosate spraying is restricted in many European countries. This is especially relevant for people who already have inflammation or gut sensitivity. Even small amounts of an irritant can contribute to cumulative stress over time.
Main Diseases Caused by Inflammation
Chronic inflammation is linked to many common conditions. It develops when the body is repeatedly exposed to irritants or stressors over long periods of time. Inflammation is not the only cause of these diseases, but it is considered a major contributing factor.
• Cardiovascular disease
Inflammation plays a central role in the development of plaque in the arteries.
• Type 2 diabetes
Inflammation can interfere with insulin signaling and metabolic function.
• Arthritis
Both osteoarthritis and rheumatoid arthritis involve inflammatory processes in the joints.
• Autoimmune conditions
Diseases such as Hashimoto thyroiditis and inflammatory bowel disease involve an overactive immune response.
• Obesity related conditions
Excess body fat can increase inflammatory markers which affect the entire system.
• Digestive disorders
Chronic inflammation contributes to conditions such as gastritis and irritable bowel related inflammation.
• Neuroinflammation
Research shows that long term inflammation can influence cognitive health and mood regulation.
Why Sensitivity Increases with Age
It is common for people to tolerate a wide range of foods in their younger years and then notice increased sensitivity later in life. There are several reasons for this:
• Digestive enzymes decrease with age, which can make certain foods harder to process.
• Gut permeability can increase, allowing more irritants to enter the bloodstream.
• Immune function becomes more reactive in some individuals.
• Accumulated exposures to processed foods, chemicals, environmental stressors, and medications can lower overall tolerance.
• Hormonal changes in both men and women can influence inflammatory pathways.
• Reduced recovery capacity means that the body does not bounce back as quickly from inflammatory triggers.
None of this means a specific disease is present. It simply means the system becomes less forgiving and more reactive with age. For the Highly Sensitive Person, this ‘reactive’ shift is often amplified because their nervous system is already wired to process internal and external stimuli more deeply.
Histamine Sensitivity for Some Individuals
Some people experience inflammatory reactions not only from processed foods but from foods naturally high in histamine or foods that release histamine inside the body. Common high histamine foods include: aged cheeses, fermented foods, cured meats, mushrooms, alcohol, fish that has been refrigerated for long periods.
Histamine reactions vary widely but often involve flushing, itching, headaches, digestive discomfort or increased sensitivity to stress.
The Value of Anti-Inflammatory Foods
While reducing inflammatory foods is crucial, actively incorporating anti-inflammatory foods helps the body repair and maintain balance. These foods provide essential nutrients, antioxidants, and healthy fats that directly support the body’s recovery mechanisms. Focusing on foods that fight inflammation can be just as important as avoiding those that cause it.
Key anti-inflammatory foods include:
Omega-3 Rich Fats: Fatty fish like salmon and mackerel, walnuts, and flaxseeds. These fats help produce compounds that resolve inflammation.
Colorful Fruits and Vegetables: Berries (strawberries, blueberries), dark leafy greens (spinach, kale), and broccoli. These are packed with antioxidants that neutralize harmful free radicals.
Healthy Oils: Extra virgin olive oil and avocados are sources of monounsaturated fats and polyphenols that have protective effects.
Spices: Turmeric (containing curcumin) and ginger are potent anti-inflammatory agents often used in traditional medicine.
Simple Principles to Reduce Inflammatory Load
This is not a diet, it is an awareness-based approach that helps people reduce unnecessary stress on the body. Small choices can make a noticeable difference, especially in the long run.
• Choose foods with fewer ingredients
• Avoid preservatives when possible
• Minimize industrial seed oils
• Reduce processed wheat products
• Be selective with restaurant meals
• Notice patterns and reactions in your own body
• Support digestion and recovery instead of overwhelming it
• Actively incorporate anti-inflammatory foods into daily meals
The Bottom Line on Inflammatory Foods
The goal is not perfection. It is making choices that reduce daily inflammation so the body has a better chance to function without constant irritation.
Disclaimer: This article is for informational purposes only and may include curated or personal content. It is not medical advice. Please consult a licensed provider before making health decisions.
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Why the Foods We Love Don’t Always Love Us Back