Dr. Weil’s 4 Favorite Anti-Inflammatory Foods

1 min

Grimly eating food you dislike because it is “healthy” is no way to go through life. Yes, evidence shows that chronic inflammation is the root cause of many serious diseases in the developed world, including heart disease, Alzheimer’s and many cancers. But the foods that appear to protect against chronic inflammation are varied and delicious – focus on the ones you and your family like best while finding creative and fun ways to introduce new ones!

My Anti-Inflammatory Diet&Food Pyramid offers specific food suggestions that provide anti-inflammatory benefits. Out of these, I find the following four foods to be a so-called “home runs” in terms of taste and nutrition:

• Berries: I love the taste of all kinds of berries, which are among the most healthful foods one can eat. For example, a study at Ohio State University found that black raspberries reduce the incidence of certain cancers in animals by 50 percent. The juice of sea buckthorn berries (known as olivello juice) is one of the most concentrated natural sources of vitamin C ever discovered. Add berries to your grocery list and choose organic when possible. Try this recipe with berries: Peach & Blueberry Cobbler. A great alternative when not in season locally and often less costly is frozen organic berries, the perfect addition to a smoothie.

• Black cod: I do love salmon, but pound for pound, wild caught black cod (also known as butterfish or sablefish) has even more omega-3 fatty acids than salmon. It also has a buttery taste that makes it the finest fish I have ever eaten. Ask for it at your local fish market. Try black cod in Seafood Fideo.

• Bok choy: Cruciferous vegetables in general are among my favorites – they have potent anti-inflammatory, hormone-balancing and anti-cancer effects. But bok choy stands out in that it has higher concentration of beta-carotene and vitamin A than any other variety of cabbage. Use it in soups, stews, stir-fry’s or on its own as a side. Try bok choy in Hot and Sour Greens.

• Ginger: It’s a potent anti-inflammatory that is an extraordinary carminative (which means a substance that helps reduce the formation of intestinal gas) and anti-nausea agent. Grate some fresh ginger root into stir-fries, and try ginger lemonade made with grated ginger, lemon juice, honey and water. Use ginger in this recipe: Ginger-Carrot Soup.

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