Pick a Pint to Reduce Inflammation
A few weeks ago, I told you 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.
[Ed. Note: Eating strawberries to improve your health? Can't get much easier than that! Kelley Herring - founder and CEO of Healing Gourmet (www.healinggourmet.com) - writes about other simple lifestyle choices that can improve your health in ETR's free natural health e-letter. Learn more here.]
I like this article because I have arthritis and am always looking for ways to combat inflammation. A woman I met on the bus told me that her mother beat arthritis by eating strawberries. It sounded a bit strange but then I thought there must be a chemical or compound in strawberries that helped heal, I just didn’t know what it was. Now I know that Vitamin C helps to combat inflammation and I now know why. Thanks. I always read articles with anything to do with inflammation. Keep ‘em coming. Thanks.