Re Harvard Health Publishing; Doctors are learning as time passes the best way to quell inflammation may be in our refrigerator and larder rather than the medicine cabinet drugs and chemicals.
Our body’s natural immune responses are activated when our body recognises foreign stimuli which may be in the form of something we have ingested, pathogens, pollen, chemicals we may ingest through our respiratory processes, through our skin including cuts and abrasions or something we have ingested via our food and digestion process.
Apart from the pathogens and chemicals the following may result in inflammation; refined sugar, sweetened beverages including soft drinks and alcoholic drinks, margarine, shortening and lard, refined carbohydrates this includes white bread and pastries and fried foods including chips.
Conversely foods that combat inflammation include the following; honey, especially active Manuka honey, garlic, tomatoes, olive oil, green leafy vegetables, cabbage, spinach and kale etc. nuts like almonds, walnuts, brazil nuts, fatty cold water fish like salmon, tuna, mackerel, orange roughy, snapper and sardines, fruit such as oranges, blueberries, strawberries and cherries.
Dr Hu notes that particular foods such as leafy greens, apples, blueberries and numerous other vegetables are high in natural antioxidants and polyphenols which are protective compounds which occur naturally in plants.
Coffee which contains polyphenols and other anti-inflammatory compounds may also protect against inflammation.
Studies have also shown a link between the consumption of nuts and the reduction of inflammation that lowers the risk to diseases like diabetes and the cardiovascular system.
A diet that includes less inflammatory foods and more anti-inflammatory foods may have noticeable effects on your emotional and physical well-being, improving your mood lowering the risk of chronic disease lifting your overall quality of life according Doctor Hu.