Inflammation is our body’s natural response to injury or stress. If you cut yourself, get an infection or sprain an ankle, acute inflammation is a normal immune system response. However, chronic inflammation occurs when this process goes wrong and starts to affect healthy tissue. This chronic inflammation may play an important role in aging and other illness such as heart disease, arthritis, bone health and allergies.
Poor diet is one of the major contributors to chronic inflammation so incorporating anti-inflammatory foods into your diet is essential.
Here are 5 of our current favorites:
Chia Seeds
This might be the hottest food of 2013, but that’s not all! This tiny seed is packed with anti-inflammatory plant based Omega-3 fatty acids . Omega-3 fatty acids also help balance hormones and are great for your skin and hair. Chia seeds are also rich in cancer fighting antioxidants and fiber. Try adding them to your shakes, baked goods (it works as a great egg replacer for those intolerant to eggs) or simply make it into a pudding by adding some coconut or almond milk.
Turmeric
Any cool juice bar (they are popping up all over) has a turmeric elixir on their menu these days. This ancient, trusted medicinal food has finally become hip. Turmeric contains curcumin, known to be a potent inflammatory. Turmeric has a bright orange color and is what gives curry powder it’s well known tint. Add fresh turmeric to your juices, stews and soups and drizzle the dried spice on your salads.
Kim Chi
Fermented cabbage is a part of many traditional diets and is found in the form of sauerkraut in Germany and Kim Chi in Korea. For centuries these cultures have known and treasured the health promoting benefits of fermented foods. The fermentation process creates beneficial good bacteria known as probiotics. These good bacteria are anti-inflammatory in the gut, help aid digestion, promote nutrient absorption and enhance immunity. In addition… READ THE FULL STORY HERE: http://ift.tt/1U5O4G9
Source: Dr. Frank Lipman — http://ift.tt/19CwbGW — Written by Katrine van Wyk
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