Fair enough, I'll rephrase it this way: most large mammal meat causes inflammation for me and my partner, whereas chicken, turkey, fish, rabbit, etc are all fine (and I should say I used to basically eat meat with carbs). As far as omega fatty acids are concerned, I believe one shouldn't let their omega-6 and omega-9 levels be much higher than omega-3. Gluten is associated with all sorts of issues that I think we will be learning more about in the next few years. There are plenty of alternatives so that one is easy for me. I can still make pasta (chickpea, lentil, brown rice), and use tortillas (almond, chickpea, cassava).

How can you possibly measure inflammation much less attribute it to a single variable?

> How can you possibly measure inflammation

There’s a number of inflammation markers in the blood that can be measured directly via lab test (cRP, ESR, blood cell counts, ...).

Exactly this, I get regular blood work. On top of that, I can feel the inflammation. It is pressure, or warmth. It's a very obvious bodily reaction.

My understanding is that you need a balance between omega 6 and omega 3 and omega 6 is not necessarily bad if its the right ratio between 6 and 3