The Reduced Excitatory Inflammatory Diet (REID) is a dietary approach designed to minimize inflammation and excitatory responses in the body. It focuses on eliminating foods that trigger inflammation and exacerbate symptoms of chronic conditions such as autoimmune diseases, allergies, and neurological disorders.
REID emphasizes the consumption of anti-inflammatory foods, including a variety of vegetables, fruits, lean proteins, and healthy fats. These foods are rich in antioxidants, vitamins, and minerals that help reduce oxidative stress and support immune function. Omega-3 fatty acids, found in fatty fish, flaxseeds, and walnuts, are particularly important for their potent anti-inflammatory properties.
On the other hand, REID restricts foods known to promote inflammation and excitatory reactions. These include processed foods, refined sugars, trans fats, and certain food additives. Gluten, dairy, and nightshade vegetables (such as tomatoes, potatoes, and peppers) are also commonly avoided, as they can trigger inflammation in sensitive individuals.
Caffeine and alcohol are limited due to their potential to exacerbate excitatory responses and inflammation. Instead, REID encourages hydration with water, herbal teas, and other non-inflammatory beverages.
The diet also emphasizes the importance of personalized nutrition, recognizing that individuals may have unique triggers and sensitivities. Therefore, an elimination phase followed by a careful reintroduction of foods is often recommended to identify specific inflammatory triggers.
By reducing dietary sources of inflammation and excitatory stimuli, REID aims to alleviate symptoms, improve overall health, and enhance the quality of life for individuals with chronic inflammatory and excitatory conditions. Consulting with a healthcare provider or a registered dietitian is advised to ensure the diet is nutritionally balanced and tailored to individual needs.