CIRS Food Guide
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DISCLAIMER: Please note that the information shared here has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure, or prevent any illness or disease. This information is intended for educational purposes only and should not be interpreted as medical advice or treatment recommendations.
Why Does Diet Matter with CIRS?
A proper diet plays a pivotal role when managing and recovering from Chronic Inflammatory Response Syndrome (CIRS). Adequate nutrition can significantly influence the body's inflammatory processes.
A balanced diet rich in anti-inflammatory foods can help modulate the immune response, reducing inflammation and alleviating symptoms associated with CIRS. On the contrary, consuming pro-inflammatory foods such as sugars, refined carbohydrates, and highly-processed meats might exacerbate the symptoms. Moreover, specific dietary interventions can aid in detoxifying the body from biotoxins.
By supporting the liver and other detoxification pathways through nutrition, individuals can better manage their symptoms, enhance their recovery process, and improve their overall quality of life. Nutritional therapy, often personalized to meet individual needs, can be a crucial component of a comprehensive approach to managing and recovering from CIRS.
Our CIRS Food Guide is based on an Autoimmune-Paleo diet, plus added information about histamine, FODMAPs, oxalates, and higher glycemic foods. These qualities are denoted by different colored dots on the guide.
Explanation of our CIRS Food Guide
“Higher Glycemic”
Higher-glycemic foods are those that cause a rapid and high increase in blood sugar levels once consumed. The glycemic index (GI) is a measure used to evaluate the impact of carbohydrate-containing foods on blood sugar levels, with higher values indicating a quicker, more significant effect. Foods such as white bread, sugary beverages, and many processed goods are examples of higher-glycemic foods.
In the context of CIRS, the consumption of higher-glycemic foods can potentially worsen symptoms due to their influence on inflammation.
“Higher Histamine”
Higher histamine foods are those that either contain a significant amount of histamine or trigger the release of histamine in the body. Common high histamine foods include fermented foods, cured meats, aged cheeses, alcohol, and certain fruits and vegetables. Individuals with histamine intolerance, Mast Cell Activation Syndrome (MCAS), or CIRS may find that consuming these foods exacerbates their symptoms.
“FODMAPs”
FODMAPs, or Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols, are a group of short-chain carbohydrates and sugar alcohols that can be poorly absorbed in the small intestine. Common FODMAP-containing foods include certain fruits, vegetables, grains, legumes, and dairy products.
In individuals with a sensitive or compromised digestive system, consumption of FODMAPs can lead to increased water retention in the intestine and fermentation by gut bacteria, which in turn can cause symptoms like bloating, gas, stomach cramps, diarrhea, and constipation.
“Oxalates”
Oxalates, or oxalic acid, are naturally occurring compounds found in a variety of foods including spinach, beets, nuts, chocolate, tea, and some berries. They are generally harmless for most people; however, they can pose problems in individuals with certain health conditions. For instance, high oxalate levels can contribute to the formation of kidney stones in susceptible individuals.
In the context of CIRS, the interaction between oxalates and the condition can be complex. A permeable gut barrier can allow oxalates to enter the bloodstream more readily, causing an increase in symptoms.