It is now being widely accepted and reported that chronic inflammation is the root of many diseases in western medicine, including but not limited to Alzheimer’s, cancer, heart disease, diabetes, etc. There are literally hundreds of diseases linked to chronic inflammation in the body.
Inflammation is a stress response to a trigger. It can be exacerbated by lifestyle or diet. So, what can we do?
First, we can reduce the amount of inflammatory foods we eat. Processed foods are made with preservatives and other ingredients made to increase shelf life, flavor and color. Some of these ingredients can also cause inflammation. Things like sugar, alcohol, grains and even beans and legumes can cause inflammation. Everyone’s body is different. An elimination diet (I’m a big Whole30 fan) may help you find what irritates your body.
Second, we can add foods to our diets that can help reduce inflammation. One of my favorite things to combat inflammation is turmeric. Turmeric has long been used in Eastern medicine as a natural anti-inflammatory. Do you find yourself popping ibuprofen or naproxen sodium like candy? As a former student-athlete and active adult, I’ve put my body through the ringer. Adding turmeric has helped tremendously, along with avoiding foods that don’t serve my body.
There are a lot of ways to ingest turmeric, but my favorite way is to make golden paste. The key is getting high-quality, organic ground turmeric. Paying Most natural food stores will carry it, but you want to look for these symbols/wording before buying:
- USDA Organic
- no fillers, preservatives or additives
- 100% Organic certified
Golden Paste recipe:
1/2 cup turmeric
1-2 cups of water
1/3 cup organic, unrefined, expeller pressed coconut oil
2 tsp freshly ground black peppercorns
Add turmeric and 1 cup water to a small pan and whisk together. Use medium heat until it boils. You may need to add a little water to keep it from getting too thick. It should start to thicken to a paste-like consistency. Reduce heat as it starts to boil and simmer. Total cooking time is about 7-10 minutes. Remove from heat and stir in oil and pepper. Make sure you grind the peppercorns right before you add them. Transfer to a clean, glass airtight container. Will store up to two weeks in the fridge.
I use my paste either in a smoothie or to make golden milk. To make golden milk, simply heat 8-10 oz of almond or coconut (I use unsweetened organic) until warm, then stir in golden paste. Start with a 1/4 teaspoon 2-3 times a day and gradually work up to desired amount. Turmeric does not stay in the body, so whatever your body cannot absorb, it will eliminate. Take your time increasing your consumption of golden paste. I have worked up to 1 tablespoon twice a day and that helps my aches, pains and tummy troubles. If you want to learn more about turmeric, Dr. Doug is a great resource.
Third, I also take a sea vegetable-blend supplement. It’s nearly impossible to get everything we need from the food we eat. Supplementation, like adding turmeric, and taking Vita Sea have really helped me manage my inflammation. I have Polycystic Ovary Syndrome (PCOS) and rooting out sources of inflammation have really helped me get it under control.