We are waging a war our bodies.
Inflammation begins in the body the moment we eat things that our body doesn’t recognize it will treat these things as a foreign body. It doesn’t understand what they are so your body will now start to produce what is called antibodies and antigens. These antibodies and antigens will go out & fight these foreign bodies. Now, when this happens it causes the “inflammation”. So for example think of a bee sting. You know when you get stung by a bee, your body reacts . The area becomes red, your body immediately starts to fight off that foreign invader. Well, chronic inflammation happens within the body as well. Instead of it being on the outside, this is happening INSIDE your body. When you are eating foods that your body doesn’t understand what it is. It fights back with the same antibodies that it would fight to fend off that bee sting but again on the inside of your body. What this does is inflame your intestinal tract and then your intestinal tract can’t absorb the necessary nutrients your body needs to live healthy. This can also lead to leaky gut. If you’re not absorbing nutrients your body will go into starvation mode and your cortisol levels will rise. This also will make you start to store body fat when your cortisol levels are elevated. When cortisol levels are elevated you start to store body fat. This not only affects your gut but also your brain. It’s a domino affect.
Eating more colorful fruits and vegetables, whole grains, fish and healthy fats such as olive oil will help you main your health and beat inflammation.
Antioxidants can reduce oxidative stress, which is known to contribute to inflammatory.
People who ate more antioxidant-rich fruits and vegetables had lower blood levels of C-reactive protein, which rise in response to inflammation, according to a 2012 Italian study published in Nutrition, Metabolism and Cardiovascular Diseases.
Do you want?
Relieve joint pain & arthritis?
Clear up your skin?
Achieve weightless?
Improve sleep?
Address digestive issues?
More Energy?
Less Cravings?
sharper focus and mental clarity?
Balanced Mood?
Quinoa Asparagus Salad
5 stalks of organic asparagus
½ cup diced bite size pieces of organic tomato
½ hass avocado
1 cup Organic spring mix
2 cups of quinoa, rinsed and cooked
Bragg’s amino ginger & sesame dressing
Himalayan sea salt
Mix all and it can be stored in the fridge for up to two days.
White Bean and Chicken Chili Blanca
This recipe is from the website Famous Chef’s.
Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour
Ingredients
1 pound chicken tenders or boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves
2 15-ounce cans white or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
1 4-ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons pure chile powder
1/8 teaspoon cayenne pepper
3 cups water
2 cups grated Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
Preparation
1. Season the chicken with salt and pepper.
2. In a large saucepan, heat oil over high heat, add chicken pieces and cook, stirring until browned, 2-3 minutes.
3. Lower the heat to medium, add onion and garlic. Cook until the onion is translucent, 5-6 minutes.
4. Add the beans, corn, chilies, spices and water. Bring to a boil, reduce heat to low and simmer uncovered for 1 hour.
5. Top each serving with a spoonful of cheese and sprinkling of cilantro.
Roasted Chicken With Balsamic Vinaigrette
This recipe is from the website Famous Chef’s.
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate)
Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Preparation
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.
2. Combine the vinaigrette and chicken pieces in a large, resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to one day.
3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish.
4. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
5. Transfer the chicken to a serving platter.
6. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. (If you want to decrease saturated fat even further, you can skip this step.)
6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.
This recipe is one of many from my E Book
Red Curry Rice and Lentil Stew
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp of red curry paste
- 4 carrots, peeled and chopped
- 1 tbsp Coconut Amino’s
- ½ cup Brown rice
- ½ cup uncooked red lentils
- 1⅓ cup vegetable stock
- 1 (28 oz.) can diced tomatoes, with their juices
- 1 tsp brown sugar
- Celtic Sea Salt and freshly ground pepper to taste
- In a large sauce pan, cook the garlic, onion and ginger over medium heat for 5 minutes, stirring.
- Add the carrots and red curry paste. Stir and cook for a few more minutes.
- Add the rest of the ingredients, stir, cover and lightly simmer for 20 minutes.
- Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed.
- For an extra zing add a dash of crushed red chili flakes
You can also cook this in the you slow cooker . Do step 1 then add everything to your slow cooker. Allow to cook 4 hours on low or 3 on high.
Other 
Disclaimer
The information and recipes contained in blog is based upon the research and the personal experiences of the author. It’s for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this blog, the reader agrees that under no circumstance the author is not responsible for any loss, direct or indirect, which are incurred by using this information contained within this blog. Including but not limited to errors, omissions or inaccuracies. This blog is not intended as replacements from what your health care provider has suggested. The author is not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations or procedures discussed in this blog. All matters pertaining to your health should be supervised by a health care professional. I am not a doctor, or a medical professional. This blog is designed for as an educational and entertainment tool only. Please always check with your health practitioner before taking any vitamins, supplements, or herbs, as they may have side-effects, especially when combined with medications, alcohol, or other vitamins or supplements. Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek. I hope this blog will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health.
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Resources: http://www.lifescript.com/health/centers/rheumatoid_arthritis/articles/famous_chefs_recipes_for_your_antiinflammatory_diet.aspx
Anti-Inflammation Sources & Scientific References:
Ban JO, Oh JH, Kim TM et al. Anti-inflammatory and arthritic effects of thiacremonone, a novel sulfurcompound isolated from garlic via inhibition of NF-kB. Arthritis Res Ther. 2009; 11(5): R145. Epub 2009 Sep 30. 2009.
Bahadori B, Uitz E, Thonhofer R, et al. omega-3 Fatty acids infusions as adjuvant therapy in rheumatoid arthritis. JPEN J Parenter Enteral Nutr. 2010; 34(2):151-5.
Chedraui, P., & Perez-Lopez, F. R. (2013). Nutrition and health during mid-life: searching for solutions and meeting challenges for the aging population. Climacteric, 16(S1), 85-95.
Elbandy MA and Abdelfadeil MG. Stability of betalain pigments from a red beetroot (Beta vulgaris). Poster Session Presentation. The First International Conference of Food Industries and Biotechnology & Associated Fair. Al-Baath University, North Sinai, Egypt.
Fredrickson, B. L., Grewen, K. M., Coffey, K. A., Algoe, S. B., Firestine, A. M., Arevalo, J. M. G., et al. (2013). A functional genomic perspective on human well-being. Proceedings of the National Academy of Sciences, 110(33), 13684-13689.
Ippoushi K, Azuma K, Ito H, Horie H, Higashio H. [6]-Gingerol inhibits nitric oxide synthesis in activated J774.1 mouse macrophages and prevents peroxynitrite-induced oxidation and nitration reactions. Life Sci. 2003 Nov 14;73(26):3427-37.
Iriti, M., Vitalini, S., Fico, G., & Faoro, F. (2010). Neuroprotective Herbs and Foods from Different Traditional Medicines and Diets. Molecules, 15(5), 3517-3555.
Lashinger, L. M., Ford, N. A., & Hursting, S. D. (2014). Interacting Inflammatory and Growth Factor Signals Underlie the Obesity-Cancer Link. The Journal of Nutrition, 144(2), 109-113.
Licinio, J., & Wong, M. L. (1999). The role of inflammatory mediators in the biology of major depression: central nervous system cytokines modulate the biological substrate of depressive symptoms, regulate stress-responsive systems, and contribute to neurotoxicity and neuroprotection. Mol Psychiatry, 4(4), 317-327. –
Maroon JC, Bost JW. (2006) Omega-3 fatty acids (fish oil) as an anti-inflammatory: an alternative to nonsteroidal anti-inflammatory drugs for discogenic pain. Surg Neurol. 2006 Apr;65(4):326-31.
