One condition explains: acne, allergies, arthritis, asthma, autoimmune diseases, cardiovascular disease, Crohn’s and colitis, dermatitis, gastritis, infections, injuries, obesity, periodontitis, sinusitis, and many other conditions…


One of the most effective ways to address the above diseases is through diet and nutrition.
How does food influence inflammation and pain?
The foods you eat can either stimulate inflammation or help to decrease it. Until relatively recently, people ate a balance of pro- and anti-inflammatory foods. Today, because of extensive food processing, our diets have become significantly unbalanced. The typical Western diet now contains substantially more pro-inflammatory foods than just a century ago. As a result, people have become nutritionally and biochemically primed for out-of-control inflammatory reactions. An injury, infection, and sometimes nothing more than age-related wear and tear can ignite the spark that can “set your body on fire”.
Common nutritional promoters of inflammation:

  • Cooking oils such as corn, safflower, sunflower, peanut and soy oils
  • Partially hydrogenated trans fats (e.g. margarine)
  • Deep fried foods
  • Corn-fed beef and some farm-raised fish
  • Not eating enough fruits, vegetables, nuts and seeds
  • Being overweight
  • Refined carbohydrates and high glycemic load foods (e.g. certain grains, sugar, corn and potatoes)
  • Adverse food reactions (allergies, sensitivities or intolerances)

Anti-inflammatory principles
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