I wonder if anyone has some interesting matterial on the biological basis of inflamatory foods.
I'm interested in pin-pointing the (in)complete set of (known) causes in the form of a list and maybe even reduceing some of them into one another, finding out the most important ones. What attributes of food cause inflamation (please be free on listing them in a brainstorming manner, be non systematic if you want). I read some articles that high-glicemic load and its efects in the speed insulin levels are increasing after the food intake are a factor in the inflamatory response to a particular food. What are the causes in matterial terms (what specific properties of food) cause high GL and are the high GL producing factors the only causes of inflamatory response.
A comparison between kefir and milk would be beneficial when listing the attributes (knowing that neither of them will illustrate all of the causes maybe in both sides at least a couple of lines comparing them would suffice).
I know I'm asking a lot, so thanks in advance :)