05/07/2026
I’ve been an orthopaedic surgeon for 27 years.
Here’s what ultra-processed food is doing to your joints — long before you feel pain:
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🔥 Chronic inflammation
Ultra-processed diets are associated with elevated inflammatory markers like CRP and IL-6. That inflammatory signal targets synovium and accelerates cartilage breakdown.
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🦴 Cartilage glycation
Repeated blood sugar spikes → advanced glycation end-products (AGEs). These cross-link collagen, making cartilage stiffer, more brittle, and less resilient.
There’s no procedure that reverses that biology.
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⚖️ Omega imbalance
The target ratio is ~4:1. Modern processed diets push that toward 15–20:1. That imbalance fuels pro-inflammatory eicosanoids — affecting tendon health, healing, and pain.
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💪 Muscle loss (earlier than you think)
Processed diets + insulin resistance → impaired muscle protein synthesis. Less muscle = less joint protection, worse outcomes, higher injury risk.
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🦠 Gut → joint axis
Certain emulsifiers and additives disrupt the intestinal barrier. Result: low-grade endotoxemia → systemic inflammation → joint symptoms.
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Every processed meal is a deposit into an inflammatory account.
You don’t notice the balance — until you do.
Evidence over ego.
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