Best Foods to Fight Inflammation
Shared by Dr. Justin Thompson
Inflammation is the process that occurs in our body as a natural response to injury or infection. When this inflammation becomes chronic, it can lead to a host of health problems. These include increased pain, heart disease, arthritis, and even cancers. This is why consuming anti-inflammatory foods is important. The best anti-inflammatory foods will help to fight inflammation and promote overall health. There is abundant research that supports this which will be included below. It is through eating well that we ensure, our body’s internal environment has the essential nutrients needed to heal and function properly. One delicious way to incorporate these foods is a turmeric roasted cauliflower salad. The curcumin found in turmeric has many positive effects in the body. Give it a shot and let us know what you think!
“In one study of 121 people undergoing coronary artery bypass surgery, researchers assigned them either a placebo or 4 grams of curcumin (active in Turmeric) per day a few days before and after the surgery. The curcumin group had a 65% decreased of experiencing a heart attack in the hospital.”
“Curcumin has been reported to modulate growth factors, enzymes, transcription factors, kinase, inflammatory cytokines, and proapoptotic (by upregulation) and antiapoptotic (by downregulation) proteins. This polyphenol compound, alone or combined with other agents, could represent an effective drug for cancer therapy.”
“Curcumin boosts levels of the brain hormone BDNF, which increases the growth of new neurons and may help fight various degenerative processes in your brain.”
“In a 30-day Source in 44 men with lesions in the colon that sometimes turn cancerous, 4 grams of curcumin per day reduced the number of lesions by 40%.”
1 head of cauliflower, chopped into small florets
2 tablespoons of olive oil
1 teaspoon of turmeric
Salt and black pepper, to taste
2 cups of mixed salad greens
1/2 cup of chopped fresh parsley
1/4 cup of chopped fresh mint
1/4 cup of chopped almonds
1/4 cup of crumbled feta cheese
Lemon wedges, for serving
Preheat the oven to 400°F (200°C).
In a large bowl, combine the chopped cauliflower, olive oil, turmeric, salt, and pepper. Toss until the cauliflower is coated evenly.
Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
Roast the cauliflower for 25-30 minutes, or until tender and lightly browned.
While the cauliflower is roasting, prepare the salad by combining the mixed greens, parsley, mint, almonds, and feta cheese in a large bowl.
Once the cauliflower is done, remove it from the oven and let it cool for a few minutes.
Add the roasted cauliflower to the salad and toss to combine.
Serve the salad with lemon wedges on the side.
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Salehi B, Del Prado-Audelo ML, Cortés H, Leyva-Gómez G, Stojanović-Radić Z, Singh YD, Patra JK, Das G, Martins N, Martorell M, Sharifi-Rad M, Cho WC, Sharifi-Rad J. Therapeutic Applications of Curcumin Nanomedicine Formulations in Cardiovascular Diseases. Journal of Clinical Medicine. 2020; 9(3):746. https://doi.org/10.3390/jcm9030746
Wongcharoen W, Jai-Aue S, Phrommintikul A, Nawarawong W, Woragidpoonpol S, Tepsuwan T, Sukonthasarn A, Apaijai N, Chattipakorn N. Effects of curcuminoids on frequency of acute myocardial infarction after coronary artery bypass grafting. Am J Cardiol. 2012 Jul 1;110(1):40-4. doi: 10.1016/j.amjcard.2012.02.043. Epub 2012 Apr 3. PMID: 22481014.
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