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Top 10 functional foods for relieving inflammation


Functional foods

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(NaturalNews) Refined and processed foods can trigger an immune response that leads to inflammation. Chronic inflammation can contribute to many diseases and disorders from atherosclerosis to Alzheimer's disease. Some foods can reduce inflammation and protect against chronic inflammation. These foods are also full of important minerals, fiber and vitamins that the body needs for optimal health.

Fatty fish

Fatty fish are usually cold-water fish and are also known as oily fish. Oily fish is high in omega-3 fatty acids which have been shown to reduce inflammation. Examples of oily fish include salmon, tuna, sardines and mackerel. Avoid farm-raised fish and always choose fish which have been sustainably caught. Mercury is a concern with seafood, but salmon and canned light tuna have lower mercury levels.

There is both nutritional and ethical rationale for why wild-caught fish is better than farm-raised fish. In a 2004 study published in the journal Science, researchers found that farmed fish had higher amounts of contaminants than wild fish. According to the National Humane Education Society, farmed fish often live in small enclosures that are breeding grounds for parasites and disease. The fish are often starved before they are brought to the slaughterhouse and are killed by being bashed on the head, having their gills slit or being suffocated.

Whole grains instead of refined grains

Whole grains have more fiber and there is a link between reduced inflammation and whole grain consumption. Whole grains you may want to try include brown rice, steel cut oats, buckwheat and bulgur wheat. Refined grains (white bread, white rice and de-germed cornmeal) on the other hand increase inflammation; refined grain intake is positively linked to elevated levels of an inhibitor which is directly associated with atherosclerosis.

To learn more about functional foods that can relieve inflammation and prevent disease, continue reading at Top10GrocerySecrets.com.

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