Self-Sabotage: Link between Reheating and Inflammation-part 2-Meat of the Matter
Published April 21st 2026
GRID's Non-Toxic Tuesday
Chronic Inflammation & Why Reheating Certain Foods Can Make It Worse-part 2-Meat of the Matter
Welcome back! In Part 1 of Chronic Inflammation & Why Reheating Certain Foods Can Make It Worse, we explored how reheated oils, leafy greens, and rice can silently promote inflammation when mishandled. Today, GRID Holistic Living goes deeper. We’re pulling back the curtain of a staple that is quietly fueling chronic inflammation in our bodies.
It's is not “junk foods or comfort foods," though culprits. This is a classified as protein, and though not unhealthy how it is prepared and consumed can wreak havoc if not addressed. All of the obvious culprits while they may still sit sit in our pantries (for the kids or grand-kids sake, our refrigerators, and on our dinner-tables disguised as normal, harmless choices. From the sugar in your morning yogurt to the char during our family BBQ reunions, inflammation has found its way into meals we never thought to question.
GRID Holistic Living remains committed to bringing information that may not be trending but is essential to living a holistic, disease-free, and pain-free life. This isn’t about perfection. It’s about awareness. Because once you know better, you can do better, one decision, one meal at a time. While many are aware of their sugar intake, less consider protein, that's right meat, poultry, and how it is prepared for consumption.
The Meat of the Matter: Processed Meats
What Is It?
Processed meats hot dogs, burgers, bacon, sausage, deli meats like bologna and salami, and canned meats are treated with preservatives like sodium nitrite, smoked, cured, or salted to extend shelf life. These processes create compounds that your body recognizes as threats, triggering an inflammatory immune response every time you eat them.
Why Does It Cause Inflammation?
Research published in The Journal of Nutrition found that processed meats consistently show stronger detrimental health effects than unprocessed red meats. They promote inflammation through multiple pathways: carcinogen formation, gut microbiome disruption (a condition called dysbiosis), and elevated levels of inflammatory markers like C-reactive protein (CRP) and interleukin-6 (Peng & Bajinka, 2025).
A separate study in Frontiers in Nutrition found that higher intake of processed meat was significantly associated with increased levels of leptin and macrophage inflammatory protein; both markers of chronic inflammation (Shiraseb et al., 2022). In simple terms: the more processed meat you eat, the louder your body’s alarm bells ring.
Where Does It Hide?
Breakfast sandwiches, deli subs, pizza toppings, canned stews, hot dog stands, school lunches, and cookout staples. It’s the food we grew up on and the food you need to rethink.
Who Is Most Affected?
● People who eat processed meats daily or multiple times per week
● Adults with cardiovascular disease risk factors
● Individuals with a family history of colorectal cancer
● Anyone managing chronic inflammation or autoimmune disorders
So, we’ve addressed what’s in on our sandwiches and dinner plates. But what about how we cook our meats? Could the way we prepare meats be just as dangerous as sugar intake and other forms of reheating our meals itself? The answer just might surprise you. Stay tuned to part 3 of GRID Self-Sabotage Non-Toxic Tuesday series as we tackle the silent assassin, inflammation.
Love note from Coach Adasa:
A Word from GRID Holistic Living
GRID Holistic Living believes that knowledge is the first step toward transformation. You don’t have to overhaul your entire life overnight. Start with one change. Read one label. Skip one processed meal. Choose one fresh option. Small, consistent steps lead to lasting change.
References
Carris, N. W., Mhaskar, R., Coughlin, E., Bracey, E., Tipparaju, S. M., Reddy, K. R., Yadav, H., & Halade, G. V. (2024). Association of common foods with inflammation and mortality: Analysis from a large prospective cohort study. Journal of Medical Food, 27(3), 267–274. https://doi.org/10.1089/jmf.2023.0203
Peng, L.-H., & Bajinka, O. (2025). Processed meat health risks: Pathways and dietary solutions. The Journal of Nutrition, 155(11), 3584–3594.
Pipoyan, D., Stepanyan, S., Stepanyan, S., Beglaryan, M., Costantini, L., Molinari, R., & Merendino, N. (2021). The effect of trans fatty acids on human health: Regulation and consumption patterns. Foods, 10(10), 2452. https://doi.org/10.3390/foods10102452
Qayyum, N., Wang, Y., Mo, T., Li, Z., Wang, S., Liu, R., Mo, B., & Guo, H. (2025). Trans fatty acids and chronic metabolic diseases: Molecular mechanisms and public health strategies for risk mitigation. Current Nutrition Reports, 14, 96.
Shiraseb, F., Hosseininasab, D., Mirzababaei, A., Bagheri, R., Wong, A., Suzuki, K., & Mirzaei, K. (2022). Red, white, and processed meat consumption related to inflammatory and metabolic biomarkers among overweight and obese women. Frontiers in Nutrition, 9, 1015566.