Within the past few decades, scientists hit upon the discovery that many conditions, including heart disease, diabetes, Alzheimer’s, Parkinson’s, cancer, arthritis, depression, and long-lasting respiratory problems such as asthma, share a common element – chronic inflammation. Scientists suggest that many factors contribute to chronic inflammation, including genetics and exposure to toxic contaminants in the environment. Chronic inflammation also might be exacerbated by lifestyle factors, including a diet laden with unhealthy fats and processed foods, lack of exercise, and poor dental hygiene/gum disease. If we just followed what our parents and grandparents said “an apple a day keeps the doctor away” or “finish your veggies” we likely would have less diseases linked to chronic inflammation. Our diets play an important role in chronic inflammation because our digestive bacteria release chemicals that may spur or suppress inflammation. The types of bacteria that populate our gut and their chemical byproducts vary according to the foods we eat. Some foods encourage the growth of populations of bacteria that stimulate inflammation, while others promote the growth of bacteria that suppress it. Hopefully you are probably already enjoying many of the foods and beverages that have been linked to reductions in inflammation and chronic disease.
Anti-inflammatory foods are those that any nutrition expert would encourage you to eat. They include lots of fruits and vegetables, whole grains, plant-based proteins (like beans and nuts), fatty fish, and fresh herbs and spices.
Fruits and veggies: Go for variety and lots of color; reds, oranges, yellows, greens. Research has shown that vitamin K-rich leafy greens like spinach and kale decrease inflammation, as do broccoli and cabbage. And the substance that gives fruits like cherries, raspberries, and blackberries their color is a type of pigment called “carotenoids” that also helps fight inflammation. Carotenoids are antioxidants that help combat oxidative stress, inflammation, and these antioxidants combat the free radicals that cause cellular DNA damage to our cells. Plants also have polyphenols in them which are also protective compounds. A review in the May 2016 British Journal of Nutrition summarized a number of studies supporting the notion that dietary polyphenols may lower inflammation in the body and improve the function of cells that line blood vessels. Foods high in polyphenols include onions, turmeric, red grapes, green tea, cherries, and plums, as well as dark green leafy vegetables such as spinach, kale, and collard greens. The real question is do you have HALF your plate full of veggies and fruit at every meal (mostly veggies)? There is a real cost of TIME and money to make this happen consistently.
Whole grains: Oatmeal, brown rice, whole-wheat bread, and other unrefined grains tend to be high in fiber, and fiber may help with inflammation.
Beans: They’re high in fiber, plus they’re LOADED with antioxidants and other anti-inflammatory substances.
Nuts: They have a healthy kind of fat that helps stop inflammation. (Olive oil and avocados are also good sources). Stick to just a handful of nuts a day; otherwise, the fat and calories will add up!
Fish: Put it on your plate at least twice a week. Salmon, tuna and sardines all have plenty of omega-3 fatty acids, which fight inflammation. And if you have never had good sardines Portugal knows how to do them well! (Plan a trip!)
Herbs and spices: They add antioxidants (along with flavor) to your food. Turmeric, found in curry powder, has a strong substance called curcumin. And garlic decreases the body’s ability to make things that boost inflammation.
How do you know if your nutritional and supplement plan is working? Come get your antioxidant scan done! We use a medical device/biophotonic scanner by Pharmanex that uses Nobel Prize winning Raman Spectroscopy to meausure your antioxidants/caroteniods in your skin. Raman Spectroscopy has been used for years in research laboratories. If you would like to have this Nobel Prize winning technology measure your carotenoid levels and see if you are in the best position for fighting chronic inflammation then call us on the number below for details. We are giving away 7 slots in January for free wellness consults with the purchase of a scan. Talk to you next week about even more health tips! You can learn more about this revolutionary technology by watching this video: CLICK HERE »
Energy-Boosting Wild Blueberry Smoothie
Even though the weather is cool, I still drink smoothies! Especially because I can PACK them with nutrients! If you’re not into cold foods in the winter, maybe next week I’ll feature a warm breakfast meal, stay tuned. The most important part is, the ANTIOXIDANT BOOST! If you’re looking to up your antioxidant game, try my Energy-Boosting Wild Blueberry Smoothie on for starters. It’s loaded with antioxidant rich foods like frozen wild blueberries, strawberries, spinach, avocado and walnuts. Plus, many of these ingredients are natural energy-boosters, containing the right balance of protein, fiber and good-for-you fats for long-lasting fuel. The sweet berries and dates do a nice job of masking the savory taste of the spinach, avocado, nuts and seeds because every healthy smoothie deserves to be delicious, too! So, after you drink your glass of water in the morning, have this smoothie and it will keep you going strong until lunch.
Ingredients:
- 1 cup frozen Wild Blueberries
- ½ cup frozen organic strawberries
- 1 banana, frozen
- ½ cup (packed) organic baby spinach
- ½ avocado
- 1/3 cup organic, non-GMO silken tofu (about 1/5 of 16 ounce block)*
- ¼ cup raw walnuts
- 1 teaspoon hemp seeds
- 1-2 Medjool dates (pitted), optional depending on desired level of sweetness
- 1 cup unsweetened organic almond or hemp milk
Optional Toppings: frozen wild blueberries, hemp seeds
Method:
- Blend all ingredients together until smooth and creamy, I like the consistency to be thick
- Add to container/jar of choice, I like to drink mine with a glass straw
- Serve immediately
*Note, if you’re not into soy or you have a soy sensitivity, add another frozen banana in place of the tofu.
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The information you receive in our emails, programs, services and products shall not be construed as medical nutritional advice to treat or cure disease. If your goal in seeking advice is to treat or cure disease, then you should seek the proper professional medical advice. In the case of attempting to treat or cure disease through nutrition we recommend that you seek the services of a licensed nutritionist or dietician, as well as consulting your doctor.
We do not claim to help cure any condition or disease. We do not provide nutrition advice for the purpose of treating disease nor do we claim to be doctors or dietitians/nutritionists. We expressly disclaim responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application or interpretation of any material provided to you as the client. Any product recommendation is not intended to diagnose, treat, cure, or prevent any disease.
MMSSPT primarily educates and motivates clients to assume more personal responsibility for their health by adopting a healthy attitude, lifestyle, and diet. While people generally experience greater health and wellness as a result of embracing a healthier attitude, lifestyle, and diet, MMSSPT does not promise or guarantee protection from future illness. Our goal is to promote the general health and wellness of our clients and our community.
Understand that we are not physicians, dietitians or nutritionists, and that you should see a doctor if you think you have a medical condition. MMSSPT will not be held liable for failure to diagnose or treat an illness, nor will we be liable for failure to prevent future illness.
Trupti graduated with a Master’s degree in Physical Therapy from UNC- Chapel Hill in 2001. She has furthered her studies with numerous post-graduate courses focusing on the Neck, shoulder, knee, and back, with a strong emphasis in manual therapy. Recently completed courses in Maitland-Australian Physiotherapy Seminars (Levels 1- 5), has afforded her an excellent way to relieve pain and help people get moving, active and healthy quickly and effectively.
With 20+ years of experience in Physical Therapy, Trupti has practiced in various orthopedic and sports focused clinical settings, in both the Raleigh-Durham, NC and DC regions. She has been Director of multiple Physical therapy Clinics in DC and also worked with some renowned specialists at Georgetown University Hospital in DC. During her years of service, Trupti has had the privilege of caring for a wide variety of clients: from school-aged children to retirees; from homemakers to business professionals; from weekend warriors to professional athletes.
Trupti is an avid fan of the outdoors, art, traveling and of course the Tar Heels. She enjoys spending time with her niece and nephew.
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