Foods That Cause and Reduce Inflammation FINDTHE RIGHT FOOD BALANCE
The food you eat plays a major role in how your body functions on the cellular level. Some foods can wreak havoc on your body, while others canmake you feel great. This is especially true when it comes to that all-too-common ailment, inflammation.
those detox diets? They don’t work. In fact, the only way to detox is to let your liver do its job. When you consume alcohol, it’s harder for the liver to pump out the toxins in your body. When it can’t do its job properly, the result is inflammation.
Here are a fewexamples of foods that lead to inflammation:
Now, for the good stuff. Eat these foods to reduce inflammation:
SUGAR: One of the biggest culprits behind inflammation, sugar is far worse than eating fatty foods. It’s best to skip foods that have added sugar (and this includes sugar of any kind, including corn syrup, fructose, and sucrose). Many manufacturers now label food withmore specific kinds of sugar to hide the fact that they added sugar to their product. Be sure to read labels carefully! REFINED CARBS: Basically anythingmade fromwhite flour falls into this category, including bread, pasta, baked goods, and cereals. Research suggests that refined carbs may be a bigger contributing factor than fat in obesity, diabetes, and heart disease.
BLUEBERRIES: Many studies call blueberries one of the best fruits you can eat to ease symptoms of inflammation. These blue orbs of goodness are packed with antioxidants, vitamin C, polyphenols, and somuchmore. Eat a handful every day! SALMON: As a source of healthy fats and omega-3 fatty acids, salmon is one of the best protein choices for people with inflammatory conditions, or for those who want to keep inflammation at bay. BROCCOLI: One of the most nutritious and easily accessible vegetables around, the little green buds that cover the tops of broccoli are loaded with anti-inflammatory compounds.
ALCOHOL: Toomuch alcohol puts a burden on your liver, an organ that helps flush toxins out of the body. You know all of
Take a Break!
LATE-SUMMER PANZANELLA
Ingredients
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1 small loaf French bread, cut into 1-inch cubes (6 cups) 3 tablespoons extra-virgin olive oil
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1/2 red onion, thinly sliced
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1 cucumber, sliced into rounds
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20 basil leaves, chopped
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Salt, to taste
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2 large tomatoes, cubed
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Vinaigrette
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2 red bell peppers, seeded and cubed
Directions
1. In a large sauté pan, set to medium-low heat and add olive oil. Add bread and 1 teaspoon salt, and toss often for 10 minutes or until toasted. 2. In a large bowl, mix vegetables and herbs. Toss in bread and your favorite vinaigrette and mix again. 3. Serve immediately or let sit 30 minutes to allow the flavors to meld together.
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Recipe courtesy of The Food Network
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