CIDP and Food Additives, the Results Aren’t’ So Nice
Food additives have been strongly linked to the development of autoimmune diseases in the last 3 to 4 decades. Be careful where you shop and watch those ingredients.
By Shiraz Abbas
Food additives transglutaminase and nanoparticles are widely used as preservatives in order to extend the self-life of the foods that you eat.
The problem seems to be going beyond the issue of correlation and becoming an issue of causation. In other words, food additives may be causing autoimmune diseases.
Other additives that we don’t pay much attention to is salt. We have previously written about the relationship between salt and the autoimmune disease CIDP. We saw how the over-consumption of salt may lead to triggering inflammation in the body:
As published in Nature, researchers found that when mouse cells were cultured in high-salt conditions, they produced more TH17 cells compared to those grown in regular conditions. According to the study’s co-author Vicay Kuchroo, “If you incrementally increase salt, you get generation after generation of these TH17 cells”.
Researchers have thus hypothesized that salt may be one of the triggers of autoimmune diseases. Obviously one must be careful as we cannot fully predict this with humans. Furthermore, just because it may be linked with one autoimmune disease, it does not mean that it will be linked to another.
There are many foods that contain such salt additives. The biggest culprit of them all that make their way into your system are processed meats and delis like bacon that contain a tremendous amount of salt.
Shiraz Abbas is the founder and manager of the CIDP Neuropathy Support Group. He is also one of the main community educators of IVIG therapy. He resides in Fresno, California. Shiraz can be contacted through our free CIDP advice service at 1-855-782-0574.