Are Chronic Inflammation and Chronic Pain Related?

Pain has many causes. Chronic pain deserves the attention of a physician who can differentially diagnose the cause of  pain and make sure that it is treated appropriately.

Sometimes, the cause of chronic pain remains a mystery even after seeing doctors. Generalized chronic aching and pain can be the result of inflammation from intolerance to chemicals in your food and environment. This potential cause of pain can confound a diagnosis – most doctors don’t consider chemical intolerance as a potential cause of inflammation and pain.

Aldehydes, sulfites, phenolic compounds, the biogenic amines histamine and tyramine and prostaglandins are the chemicals in your wine, food, and environment that may trigger inflammation.  Most people tolerate these compounds, but when metabolism of these compounds is slow or incomplete they can be trouble.

Aldehydes

Aldehydes have been shown to increase nerve pain. You can smell aldehydes – they are very aromatic – and that’s why you often get exposed to them in perfumes and other fragrances, paint, volatile organic compounds, and mold. Aldehydes are produced by molds and yeasts – fermented foods are a common source of aldehydes. They are a known trigger for headaches.

Sulfite

Sulfite promotes inflammation and pain – partly in partnership with histamine. Exposure to sulfite is mainly as a food additive, though some is naturally found in fermented/cultured foods as it is produced during fermentation.

Inflammation Triggers


Aldehydes, sulfites, phenolic compounds, the biogenic amines histamine and tyramine and prostaglandins are the chemicals in wine that may trigger inflammation.

Why are you in pain?


Chemical intolerance can trigger systemic inflammation and pain. Find out if this is a cause for your pain and what you can do about it. We have put together a six part educational series for you to better understand this surprisingly common problem.

Phenolic Compounds

Impaired break-down of phenolic compounds has been correlated with a number of degenerative diseases including delayed food sensitivity and multiple chemical sensitivities. Phenol sensitivity is strongly associated with many foos intolerances including man-made food additives – colors, flavors, preservatives, sweeteners. There appears to be a strong genetic predisposition to this problem.

Biogenic Amines

Histamine and tyramine are biogenic amines. Histamine promotes pain in general. Tyramine is a recognized trigger for headaches and some research indicates it may play a role in generalized pain. Both have been implicated in anxiety and insomnia.

Prostaglandins

Prostaglandins are known to cause inflammation and pain. Non-steroidal drugs – aspirin, Ibuprofen, etc. – block production of the main pro-inflamatory prostaglandins. The problem with these drugs though is that their action isn’t perfect and they commonly cause other problems if they are used regularly – the stomach problems from aspirin is an example here.

Using Vinami for Chronic Inflammation and Pain

Consider a trial of Vinami for 6-8 weeks to see if it helps you for chronic pain symptoms. If the cause is at least partly  because of food or environmental intolerance you will see improvement. Avoiding offending foods and environmental chemicals will further help you.