Josh Redd

we really have to start treating food as medicine.

And that's probably the first thing.

From there, you have different dietary and lifestyle things that will trigger it as well, on top of some environmental things as well, too.

Yeah.

I mean, you have serrated protein, which is probably the most common one, which is an acute phase reactant.

And when that's high, you have higher inflammation.

It can also dictate whether you have an increased risk for cardiovascular event or whatnot too.

But there's other markers like homocysteine, lactate dehydrogenase, uric acid, even ferritin.

Like ferritin is one for iron.

But if ferritin is too high, it can be due to inflammation.

So there's a number of different really easy inflammatory markers that we can test in labs.

And if they come back high, then you have it.

That's a good question.

I think there's a lot of different foods that are anti-inflammatory, but then even more so there's foods that are really inflammatory, right?

And because we see so many patients within our clinics, we're able to like retest, retest.

We kind of have our own research in-house.

And so we can kind of see which is the most inflammatory food, which isn't.

and our patient population, the most common foods.

Do you want to guess just from you?

Yeah.