How Inflammation Could Be Preventing You From Losing Weight & Foods To Help You Combat It

Many people believe that inflammation causes a variety of ailments and diseases, and this is true, at least to some degree.

But inflammation is also a natural, healthy response to cellular damage, and the response of a healthy immune system to a perceived threat. Chronic Inflammation, however, is a symptom of something negative happening in the body, and it forces us to investigate and discover the root cause of our discomfort. When inflammation happens it acts as an alarm to the body, telling it to bring in disease fighting cells and extra nutrition to heal the damage on the area. When any part of the body is inflamed, it is either damaged and healing or damaged and deteriorating. In this case, damage is cause by cell trauma. External force or internal trauma is caused either by toxicity of some kind and/or a lack of nutrition, which leads to cells malfunctioning. So when our intestinal tract is inflamed, we are not absorbing nutrients, putting us into starvation mode which in turn results in elevated levels of cortisol, which can cause a myriad of different illnesses. Symptons Below is a list of Anti-Inflammatory Foods to help you combat inflammation, courtesy of Live Science and Prevention: To help you even further, I took recipes from that help to soothe inflammation and have included them below. Enjoy! SERVINGS: 2 2⁄3 c whole-grain amaranth 2 c filtered water 1⁄4 c hemp or pumpkin seeds 1 Tbsp raw honey 1 tsp cinnamon 1⁄2 c blueberries or dried cranberries (apple juice sweetened) 1 med pear, chopped 1. COMBINE the amaranth and water in a skillet with a tight-fitting lid. Amaranth’s sticky consistency calls for a cast-iron or titanium surface to minimize heavy cleanup. If you don’t have a natural nonstick skillet, you can use a heavy 2-quart saucepan, but make sure to stir the porridge frequently to avoid sticking. 2. BRING to a boil, cover, and turn down to low heat. Simmer for 25 to 30 minutes, stirring once every 10 minutes to ensure the grains don’t stick to the pot, until the liquid is completely absorbed. 4. REMOVE from heat and add the seeds, raw honey, and cinnamon, stirring well. Divide the hot cereal between two bowls (or put one portion in a sealable container for the next day), and top with blueberries and pear. NUTRITION (per serving) 460 cal, 17 g pro, 73 g carb, 14 g fiber, 22 g sugars, 12 g fat, 2 g sat fat, 20 mg sodium Recipe by Julie Daniluk Krispy Kale Chips SERVINGS: 8 2 bunches green curly kale (20 c), washed, large stems removed, torn into bite-sized pieces 1 c fresh cashews, soaked 2 hours 1 c sweet potato, grated 1 lemon, juiced 2 Tbsp nutritional yeast 1 Tbsp raw honey 1⁄2 tsp gray sea salt or pink rock salt 2 Tbsp filtered water 1. PLACE the kale in a large mixing bowl. 2. PROCESS remaining ingredients in a blender or food processor until smooth. 3. POUR over kale and mix thoroughly with your hands to coat the kale. (You want this mixture to be really glued on the kale.) 4. PLACE kale onto unbleached parchment paper, set your oven to 150 degrees and dehydrate for 2 hours. At one point, turn over leaves to ensure even drying. 5. REMOVE and store in an airtight container. Makes about 8 cups. NUTRITION (per serving) 190 cal, 11 g pro, 26 g carb, 5 g fiber, 4 g sugars, 8 g fat, 1.5 g sat fat, 200 mg sodium Recipe by Julie Daniluk (You can also try our Sour Cream Onion Kale Chips) SERVINGS: 4 1 lg beet, coarsely grated 1 lg carrot, coarsely grated 1 lg apple, diced 2 Tbsp almonds, chopped 2 Tbsp flax, hemp, perilla, or pumpkin seed oil 2 Tbsp lemon juice 4 c mixed greens Optional additions: 2 Tbsp fresh dill or parsely, finely chopped 2 garlic cloves, minced 1/4 tsp gray sea salt or pink rock salt 1.TOSS all ingredients, except for the mixed greens, together in a large bowl. Mix in optional additions if using. You can make the dressing up to 2 days in advance and refrigerate. 2. DIVIDE mixed greens between 4 plates and top with apple mixture. NUTRITION (per serving) 130 cal, 2 g pro, 12 g carb, 4 g fiber, 8 g sugars, 9 g fat, 1 g sat fat, 40 mg sodium Recipe by Julie Daniluk SERVINGS: 4 1⁄2 c various nuts and/or seeds 1⁄4 c dried cranberries (apple juice sweetened) 2 dates, pitted and chopped 1 tsp grated fresh ginger root 1 tsp cinnamon 1⁄2 tsp nutmeg 1⁄4 tsp ground cloves 4 apples 1⁄4 c unpasteurized liquid honey 1 c apple juice or cider 1. PREHEAT the oven to 325°F degrees. 2. MIX nuts or seeds, cranberries, dates, ginger root, and spices in a bowl. 3. DON’T peel the apples, since most of the fiber and nutrients are in the skin. Being careful not to cut through the bottom of the apple, cut out the core. 4. STUFF each apple with the nut/seed mixture, then drizzle with honey and place in an 8 x 8 inch square baking dish. 5. POUR the juice around the fruit to keep it moist. 6. BAKE for 30 to 35 minutes, until the fruit is soft. Serve warm. NUTRITION (per serving) 350 cal, 4 g pro, 69 g carb, 7 g fiber, 56 g sugars, 10 g fat, 1.5 g sat fat, 5 mg sodium Recipe by Julie Daniluk SERVINGS: 4 6 c dinosaur kale, chopped 1⁄2 lemon Pinch of dried basil Pinch of gray sea salt or pink rock salt 1 Tbsp extra-virgin olive or chia, flax, or hemp seed oil 2 Tbsp red onion, minced 2 Tbsp green onion, chopped (about 1 whole onion) 1 sm cucumber, thinly sliced 1 garlic clove, minced 1⁄4 c chopped kalamata olives 1. WASH kale and cut into small strips. 2. LIGHTLY steam the kale for 5 to 7 minutes in a steamer basket. Transfer to a large bowl and add lemon, basil, salt, and oil. Toss. 3. ADD the remaining ingredients and mix well. NUTRITION (per serving) 150 cal, 5 g pro, 13 g carb, 3 g fiber, 1 g sugars, 10 g fat, 1 g sat fat, 490 mg sodium Recipe by Julie Daniluk SERVINGS: 4 1 med zucchini 1 lg carrot 1 green onion, chopped 1⁄2 c shredded purple cabbage 1⁄2 c cauliflower florets 1⁄2 c mung bean sprouts or radish sprouts (spicy) Sauce: 2 Tbsp tahini 2 Tbsp almond butter 1 Tbsp lime or lemon juice 2 Tbsp tamari (wheat-free) 1 Tbsp raw honey 1⁄4 tsp garlic, minced 1⁄2 tsp ginger root, grated 1. USE a mandoline or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables. 2. WHISK sauce ingredients in a bowl.

The sauce will be thick, but will thin out after it’s mixed with the vegetables. 3. POUR the sauce over the noodles and vegetables, and toss. This dish tastes even better the next day once the flavors have had a chance to blend. NUTRITION (per serving) 140 cal, 6 g pro, 14 g carb, 3 g fiber, 8 g sugars, 9 g fat, 1 g sat fat, 510 mg sodium Recipe by Julie Daniluk .

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