Almost any protein or other food substance can set off adverse reactions in the joints; however, in my clinical experience, the foods most likely to trigger joint inflammation are (in order):

1. Milk proteins (especially casein and lactalbumin) in dairy products – including whey, buttermilk solids, skim milk solids, “calcium caseinate,” “sodium caseinate,” all milk-derived cheeses, yogurt, ice cream, chocolate, etc.
2. Chicken protein – including the “light meat” and “dark meat,” as well as egg whites.
3. Wheat protein – including breads, pastas, wheat cereals, etc.
4. Beef and other red meats.
5. Soy protein – including tofu, tempeh, etc. including meat analogues, which often contain soy and wheat proteins.
6. Corn protein.
7. and, to a MUCH lesser extent, “nightshade” vegetables – tomatoes, (white) potatoes, eggplants, green (bell) peppers. These four plants all contain anmolecule called solanum that, in a small number of people, may cause inflammation in the tissues – hence the shady reputation of these otherwise nutritious foods.