Why Your Food Is Making You Inflamed (And What To Eat Instead)

Most of us know the feeling — we eat something, and then poof we swell up, feel heavy, cranky, or just plain unwell. Sometimes it’s immediate. Sometimes it’s a day or two later. But what most people don’t understand is why this happens.

Here’s the truth: our bodies are still wired for the foods our ancestors ate — not the products invented in the last 100 years.

Think about it. For thousands of years, humans ate real, whole foods — foods that came from the earth, not a factory. Our immune systems, our mitochondria (the energy producers in our cells), our myelin (which protects our nerves), and even our lymphatic systems were all designed to function with those nutrient‑dense, natural foods.

Then came industrial seed oils, new crop variations engineered for yield over nutrient quality, and ultra‑processed products that our bodies simply don’t recognize. These modern foods can confuse our cells and trigger inflammation — sometimes days after eating them. That’s because inflammation isn’t always immediate. Your immune system can react slowly, especially when it understands something as a threat.

But here’s the good news: you don’t have to live with chronic inflammation. By returning to the kinds of foods that your body was designed to eat — whole, real, nutrient‑dense foods — you can calm inflammation, support healthy immune and lymphatic function, and improve how you feel overall.

Your ancient physiology hasn’t changed. The more you eat in harmony with how your body evolved, the healthier and more resilient you’ll be.

Let’s go back to the basics — not because old is always better, but because your body still remembers.