Inflammation Alarms: Hidden Triggers in Your Favorite Processed Foods

11. Highly Refined Vegetable Oils: The Oxidation Instigators

Beyond just the Omega-6 imbalance, common vegetable oils like soybean, corn, canola, and cottonseed oil used extensively in processed foods are often highly refined using heat and chemical solvents. This processing can strip nutrients and create unstable fats prone to oxidation, especially when repeatedly heated (as in fried foods). Oxidized fats are highly inflammatory and damaging to cells. Their cheapness and neutral flavor make them an ingenious go-to for food manufacturers, but a constant source of low-grade inflammation for consumers.

12. Carrageenan: The Creamy Impostor

Used to thicken and stabilize everything from almond milk to deli meats, carrageenan is a seaweed-derived additive that sounds natural—but acts anything but. Studies suggest it can trigger inflammation in the gut, especially in individuals with pre-existing digestive issues like IBS or IBD. While it's technically “plant-based,” its highly processed form may disrupt the intestinal barrier, promoting bloating, discomfort, and low-grade inflammation. You’ll find it in products marketed as “healthy,” especially dairy alternatives and creamy beverages. Carrageenan hides in plain sight—smooth on the tongue, but potentially rough on your gut.