Strawberries: Pick a Pint to Reduce Inflammation

by Kelley Herring

In another Healing Gourmet article, you learned hou how fiber can help slash CRP- a marker of inflammation and a predictor of future heart disease and diabetes. Now new research shows that enjoying juicy, delicious strawberries can do the same thing.

In the Women’s Health Study, researchers examined the relationship between eating strawberries and the risk of cardiovascular disease and CRP. They found that women who ate two or more servings of strawberries per week had a 14 percent lower risk of elevated CRP (3 mg/L or higher) than women who ate none.

Remember, strawberries are one of the crops most contaminated by pesticides, so be sure the ones you eat are organic. Just one cup of fresh or frozen organic strawberries - tossed on a salad, whirled into a smoothie, or enjoyed fresh from the carton - will give you those two inflammation-slashing servings.

Is Your Meal Packed with Endocrine Disruptors?

Many foods – from farm-raised fish and conventional meats, to fruits and veggies grown with chemicals– contain potent molecules that harm your endocrine system: the interconnected network of hormones.

Many of these stealthy chemicals promote weight gain and cancer, affect fertility and can even strongly promote the development of breasts in men.

Learn which foods to eat (and which to avoid) to preserve your hormonal harmony. See Organics: Beyond Green.

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