When I say Chili, you probably think of “hot” right? Both in the way it makes you feel and the countries it is eaten in? Well as it turns out, residents of warmer climates might be getting this super food right. Chili is known to have many health benefits as it contains Vitamin C, Vitamin A and Vitamin E and Calcium. These compounds have a variety of functions in your body including helping avoid the common cold, improve digestive conditions, reduce inflammation and maintain good bone health. Chili may also form a substantial source of calcium for vegans who avoid all animal and derived products including milk.Read the full article on Quora
Did you know that the number of bacteria in your gut far outnumber the cells in your body? Did you also know that the bacteria in our guts confer an advantage to our immune system, our ability to digest carbohydrates and possibly our weight, our memory and other brain functions, the chance of developing high blood pressure, allergies, diabetes, cardiovascular disease, autism and cancer?Read the full article on Quora
Ask a top chef and they will tell you that the quality of food is pertinent to the intermingling of flavours and the resultant taste. Ask a scientist with knowledge on metabolism, and most will, in their answer, refer to inflammation. The links between inflammation and our diet seem to be constantly in the news nowadays, but despite consensus agreement that inflammation is important in the scientific world, few of us – as individuals wanting to increase our wellness - are paying attention.Read the full article on Quora
Gluten sensitivity and celiac disease are two subjects that have been widely discussed in the past few years because for a long time there’s been a sort of opposition by those who dealt with celiac disease towards admitting the existence of a gluten pathology that wasn’t celiac disease.In truth, Gluten sensitivity not only exists and it’s been scientifically proven as of 2010, but according to the British Medical Journal it may affect up to 30% of people who are seemingly healthy.Read the full article on DocSalus
Gut inflammation, dependent on the type of food usually eaten and on the dietary habits chosen, can definitely make the difference between who gains weight without knowing why and, instead, who can eat (sometimes a-plenty) without getting fat. For a few years now, it has become clearer that a low-grade inflammatory state may lead to insulin resistance (and weight-gain). Through the same means, we can control inflammation and make weight-loss easier, with a personalized diet and by using specific natural substances, like Perilla, Curcuma, Inositol, Resveratrol, Cinnamon and many more.Read the full article on DocSalus
“Doctor I ache all over: what can I eat?” this is one of the most common questions that people ask their doctors, unfortunately without receiving the right answers.
Despite the bulk of scientific studies confirming the relationship between nutrition and various forms of arthritis (Rheumatoid arthritis, Reactive arthritis, Psoriatic arthritis, and even Classic arthritis from which “everyone” suffers), there are very few facilities that consider the possible actions that a change in nutrition can bring to control pain and inflammation and help sufferers recover their well-being in a natural way.
The link between arthritis and food-induced inflammation has been known about for some time. For us, it’s common practice to face every case of arthritis, even when there’s a strong auto immune component, beginning with a study of food-induced inflammation by way of the RecallerProgram and a personalized nutritional regime aimed at reducing inflammation levels.