Our approach and our food are based on the fact that
the foods we eat can impact chronic physical and mental health diseases and conditions.
Inflammatory foods can worsen them.
Anti-inflammatory foods can improve them.
Diet can affect inflammatory responses within the body.
High glycemic index and glycemic load diets may stimulate inflammation Read the full article >
Western dietary patterns warm up inflammation, while prudent dietary patterns cool it down.
Modern eating patterns of Western societies generate an almost endless postprandial phase through the day. Read the full article >
Major dietary patterns are related to inflammation and endothelial dysfunction.
Endothelial dysfunction is one of the mechanisms linking diet and the risk of cardiovascular disease. Read the full article >
A large body of evidence indicates that diet plays a central role in the regulation of chronic inflammation.
Evidence also is accumulating on the role of chronic inflammation in cancer, with colon cancer being the most well described(3), as well as in diabetes, asthma, depression, metabolic syndrome and other diseases. Read the full article >
Atherosclerosis, formerly considered a bland lipid storage disease, actually involves an ongoing inflammatory response.
Inflammation plays a pivotal role in all stages of atherosclerosis. Cardiovascular risk factors and metabolic syndrome are typified by low-grade inflammation. Read the full article >
The importance of chronic low-grade inflammation in the pathology of numerous age-related chronic conditions is now clear.
An unresolved inflammatory response is likely to be involved from the early stages of disease development. Read the full article >
The four rules of inflammation:
Nutritionists are still studying how specific foods can affect inflammation. But essentially all of them agree on four fundamental rules:
Reduction in glycemic load may aid in the prevention or treatment of obesity, cardiovascular disease, and diabetes.
The low–glycemic load diet studied here
produced favorable changes in insulin resistance, lipids, chronic inflammation, and blood pressure compared with a conventional diet. Read the full article >
Chronic low-grade inflammation is a major contributor to chronic diseases, including diseases such as diabetes and cardiovascular disease.
High glycemic index foods are one of the major dietary factors affecting inflammation. Read the full article >
One of the major dietary changes from the ancient to the modern world has been the increased consumption of fiber-depleted processed carbohydrate foods, coincident with rising rates of obesity and diabetes.
The shift away from traditional diets to western highly processed diets has paralleled a dramatic rise in the prevalence of diabetes, obesity and CVD. Read the full article >
Consumption of high glycemic index diets is related to hyperglycemia and hyperinsulinemia,
favoring an increase in glucose uptake by the adipocytes, leading to weight gain and body fat accumulation. Read the full article
Daily consumption of two low GI meals can result in beneficial effects on body weight and body composition. Read the full article >
Ready to start lowering your glycemic load?
Try our bacon-wrapped meatloaf with loaded cauliflower mashers for a satisfying and low-glycemic load meal. Craving a dessert or a sweet treat? Our chocolate almond bomb is a great quick snack, or try our brownies for a healthy dessert.
Higher intake of trans-fats or, to a lesser extent, saturated fats has been shown to be associated with increased chronic heart disease risk.
A higher intake of trans-fatty acids could favor inflammation. Read the full article >
Diets that are high in trans fatty acids may impair endothelial function.
This study suggests a mechanism for the role of dietary patterns in the pathogenesis of cardiovascular disease. Read the full article >
COVID-19 Supplements: US Study Finds That Resolvins From Omega-3 Fatty Acids Could Prevent COVID-19 Cytokine Storms Read the full article >
The average American diet comprises of an excess of n-6 fatty acids compared with n-3 fatty acids, amounting to a ratio of 10 to 20:1
, and it has been suggested that this imbalance could potentially promote a prothrombotic state. Read the full article >
n−3 fatty acids have anti-inflammatory, anti-thrombotic, anti-arrhythmic, hypolipidemic, and vasodilatory properties.
These beneficial effects have been shown in the secondary prevention of coronary heart disease, hypertension, type 2 diabetes, and, in some patients with renal disease, rheumatoid arthritis, ulcerative colitis, Crohn disease, and chronic obstructive pulmonary disease. Read the full article >
The benefits of omega-3 fatty acids in decreasing the risk of sudden cardiac death have been demonstrated in animal, epidemiological, metabolic, and small clinical trials.
These compounds have long been recognized to have anti-inflammatory activity. Read the full article >
Most people are unaware that many health disorders are mediated by excessive actions of omega-6 hormones.
Undesired chronic health disorders, which are made worse by excessive omega-6 hormone actions, can be prevented by eating more omega-3 fats, less omega-6 fats, and fewer calories per meal. Read the full article >
Children whose diets consist of organic food items have a lower probability of neurological health risks. Read the full article >
Even low levels of pesticide exposure can affect young children’s neurological and behavioral development.
Evidence shows a link between pesticides and neonatal reflexes, psychomotor and mental development, and attention-deficit hyperactivity disorder. Read the full article >
Intakes of fruit and vegetables with higher pesticide residues were inversely associated with total sperm count.
Men in the top quartile of low-to-moderate-pesticide-residue fruit and vegetables intake had a 169% higher total sperm count and a 173% higher sperm concentration than did men in the lowest quartile of intake. Read the full article >