Reducing inflammation in your body is one of the best ways to guard against chronic disease. In fact, inflammation has been linked with everything from Alzheimer’s to cancer.

One way to reduce inflammatory factors (by up to 14 percent) is by eating just two servings of strawberries a week. Getting more fiber helps lower inflammation too.

Here’s another way to put a damper on this cell-damaging process: Get more vitamin C.

A recent study of 400 healthy people found that taking 1,000 mg of vitamin C daily reduced the best-known inflammatory factor – C-reactive protein (CRP) – by 17 percent after two months. What’s more, the study proved that vitamin C was as effective as statin drugs in reducing inflammation… with none of the harmful side effects.

Here are some good ways to get your 1,000 mg of vitamin C:

  • Sip a smoothie. If you go with my favorite – Whey Advanced by Health-Fx – you’ll get 1,000 mg per delicious serving.
  • Savor citrus. Make purified or spring water (in a safe, non-toxic bottle) with a squeeze of lemon your drink of choice. Enjoy oranges and grapefruits too – but stay away from high-sugar juice.
  • Be big on berries. Blackberries, strawberries, raspberries, and blueberries all help you meet your “C” needs.
  • Choose crucifers. Broccoli, cabbage, kale, Brussels sprouts, and other members of the cruciferous family of veggies are all rich in vitamin C.
  • Pick a peck. Peppers are packed with antioxidant vitamin C. Chop and fold into omelets, slice over salads, or add to a stir fry.

Remember: Vitamin C is destroyed by heat. So keep it cool to tame the flames of inflammation.

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Kelley Herring

Kelley Herring is the Founder & CEO of Healing Gourmet – a multimedia company that educates on how foods promote health and protect against disease. As a young adult, Kelley battled a debilitating health condition that went misdiagnosed by multiple doctors for more than a year. Finding no help from “modern medicine”, she turned to her own knowledge of biochemistry and her passion for health research. She soon learned that her symptoms were related to nutrition and within weeks, she charted a course back to health with nothing more than simple lifestyle changes and the power of the plate. The lessons she learned spawned the creation of Healing Gourmet.
Kelley is a firm believer in vigorous exercise, moderate sun exposure and delicious, healthy, home-cooked meals. She is also the creator of Healing Gourmet’s Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.