An Approach to Treating Irritant Airway Inflammation

Abstract

Treatment of irritant-induced airway inflammation can be difficult. Standard pharmaceutical therapies are often ineffective or only provide limited relief. Based on the current understanding of inflammation biochemistry, a treatment approach has been developed that combines avoidance of noxious exposures with supplements that reduce oxidative damage to the airway and scavenge nitric oxide. Scientific basis and practical guidelines for exposure reduction to reduce exacerbations in affected persons are described, including easy-to-use accommodations.

The author has never had any financial relationship or reward structure with any laboratory; pharmacy; and drug, substance, or equipment supplier.

Appendix. Eating for Healing

The right foods speed repair of inflammation.

• Eat fresh and organic (Baker et al. 2002; Barrett 2006; Lu et al. 2006; Smith 1993) whenever possible, reducing processed foods to get healing nutrients.

• Eat four to five serving of vegetables and fruit daily. Good antioxidant foods include berries, citrus, parsley, onions, colorful vegetables and fruits, and legumes. Eat a variety to get balanced antioxidant protection. Beans, peas, and lentils also give healthy, soluble fiber.

• Reduce carbohydrate servings to small, and avoid refined carbohydrates (sugars, refined grains).

• Eat free range meat/eggs/wild caught fish*, at least 1–2 times daily.

• Eat seeds/nuts daily. Refrigerate in airtight containers. These contain balanced essential fats.

• Avoid all “fake fats”: margarine, hydrogenated fats, olestra, etc. Reduce canola oil and cashews because they have harmful fats. Baked, processed foods often have harmful fats: read labels.

• Balance omega 3 (flax, hemp, and fish*) and omega 6 (eggs, GLA, meat, sunflower seeds). If you are stiff/achy/inflamed, get some extra omega 3 and consider 1–2 tsp of good-quality fish oil. Refrigerate and keep all omega 3 products airtight.

• Don’t heat or cook with any liquid oil because it forms trans fats and damages the oil. For cooking, use ghee, butter, or coconut oil. Use low temperature for all cooking to retain nutrients. Avoid chips, “French fries,” and other foods cooked/fried in oils.

• Chew all food until liquid before swallowing. Sip all liquids slowly. Greatly reduce sodas and caffeine.

• Eat onion family often (onions, leeks, garlic, chives, shallots).

• Hydrate well with lots of water: avoid caffeine and diuretics when possible. “Decaffeinated” tea and coffee still contain some caffeine.

• Avoid aspartame (aka amino sweet), MSG, and Splenda. Consider stevia and/or modest amounts of honey, blackstrap molasses.

* Scientists researching mercury in fish compared to fish benefit state that (nonfarm raised) salmon, herring, trout, pollock, and tilapia were safe at up to once daily and tuna, halibut, sea bass, and lobster 1–2 times a week, avoiding shark and shellfish (Ginsberg).

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