Unfortunately, it can attack your own tissues just as quickly. When you eat these foods, some of their fat is stored within the outer membrane covering each of the cells of your body. Prostaglandin E is made from fat, especially the fat found in meats and cooking oils.

Each molecule of prostaglandin E survives only an instant, but if it keeps being released from your cells, it is like a constant spray of sparks that keep your joints hurting. The inflammatory prostaglandin E is made from arachidonic acid, which is found in meats (the average omnivore ingests between 200 and 1,000 mg of arachidonic acid each day) and can also be made from another fat called linoleic acid, which comes from cooking oils, particularly corn, sunflower, safflower, and cottonseed Oils. They block the swelling, pain, redness, and heat. Called E and E, they are like a stream of cool water on hot joints. Two different prostaglandins have the opposite effect: they work to stop inflammation. There, it waits, ready to turn into this potentially dangerous chemical.

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