Inflammation at the body’s cellular level, caused by our diet, has inarguably been identified as the father of all disease. This was first introduced to me while attending Baylor Sports Medicine Institute (2000-2002) in pursuit of becoming a Certified Personal Trainer (CPT) and a Rehabilitative Exercise Specialist (RES). Over twenty-years of continuing education seminars afforded me the opportunity to converse one-on-one with a few renowned dieticians/researchers and one neurosurgeon, all listed in the book’s acknowledgement page. Avoiding constant inflammation from the foods we eat will alone give us the body composition we desire.
This book contains an extensive list of both inflammatory fighting foods (anti-inflammatory) and inflammatory causing foods. Both lists cover the gamut of the food groups. By eating on the anti-inflammatory ledger, one will automatically avoid three common "killers"; monosodium glutamate, high fructose corn syrup, and trans fatty acids, all explained in detail. Unavoidably, there are some foods on the inflammatory side of the ledger with equal nutritional value the body needs. There is an easy way to blend the "good guys" with the "bad guys" to keep one on the anti-inflammatory path.
The book explains the science of inflammation, covers the glycemic load when choosing vegetables, poor fast food choices, the "great equalizers" when trying to balance the scales to remain on the anti-inflammatory side, and tips on blenderizing your vegetables for maximum nutritional value. There are also a few sample meal plans to help the novice understand the concept. A small portion of common sense is all you, the readers, need to bring to the table. Here’s to your happiness and success.
