[wr_image link_type=”no_link” image_container_style=”no-styling” image_alignment=”inherit” appearing_animation=”0″ disabled_el=”no” ][/wr_image]This week I was asked to write about anti-inflammatory foods. And although this is a very big subject, I’ll try to explain inflammation and give some examples of anti-inflammatory foods.
Inflammation is part of our body’s defence mechanism and as such has a protective role. Inflammation is an attempt by the body to get rid of microbes and toxins, and is a ‘non-specific’ response. This means that everywhere in the body, the characteristics of inflammation are the same: Tissue becomes red, swollen, hot and it is painful.
Some foods can cause or exacerbate inflammation such as sugar and saturated fats, and some foods can curb inflammation. Studies have shown that oily fatty fish which contain omega 3 fatty acids decrease inflammation if fish was eaten 2-3 times per week. Fiber, as in whole grains (brown rice, quinoa) and vegetables, have a beneficial effect on the inflammatory responses of our body. Vitamin E has protective properties against inflammatory responses and are found specifically in green leafy vegetables like kale, spinach and chart. Capsaicin, as found in capsicum, is a chemical which helps reduce pain and inflammation. Turmeric is a real powerhouse when it comes to anti-inflammatory properties, but also our humble onion and garlic contain chemicals which help shut down the pathway which lead to inflammation. But since inflammation is a response of the body that there is possibly something wrong, firstly one must look to see if the cause of inflammation can be addressed.
I am a qualified nutritionist, and I’d love to hear from you! Follow me on Facebook (Susan Stein Nutritionist) or e-mail me if you would like to have a topic discussed or if you have any questions, on: