18 Feb Anti-inflammatory and Immune Boosting Support
A couple of popular nutrition questions that we hear often are about anti-inflammatory diets and immune-supporting diets. This week, we have fantastic news to share with you and a quick-read with encouraging nutrition advice.
Many of us may find ourselves eating a generally healthy diet more often than not, but still curious about ways to modify and enhance our nutrition to yield health benefits and feel our best. What if we told you that making a concentrated effort to include fermented foods in your diet regularly would produce anti-inflammatory and immune-supporting benefits? It may sound too good to be true, but research is showing that you don’t need a diet overhaul to reach these nutrition goals.
Stanford Medicine is putting the time and effort into understanding the role and benefits fermented foods, such as kimchi, kombucha, kefir, sauerkraut, fermented cottage cheese and yogurt, can provide your body when consumed on a regular basis.
Their article shares:
“Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” said Christopher Gardner, PhD, the Rehnborg Farquhar Professor and director of nutrition studies at the Stanford Prevention Research Center. “This finding was consistent across all participants in the study who were assigned to the higher fermented food group.”
Along the same lines, Harvard Health tells us:
“Fermented foods are preserved using an age-old process that not only boosts the food’s shelf life and nutritional value but can give your body a dose of healthful probiotics — live micro-organisms crucial to good digestion.”
Read the full article and short video here.
Our challenge for you the rest of this month is to include a fermented food in your diet at least once a day. Be curious and aware of how you feel making this one change in your diet. Check out how to incorporate fermented foods in this week’s recipes.
By Victoria Emmitt RD
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