In its acute form, inflammation is extremely beneficial to the body, mobilizing defense mechanisms faster to reach the site of injury faster so healing can begin. Likewise, when our body detects a foreign invader, such as during exposure to an allergen, the inflammatory response is activated and signals our immune system to remove the foreign invader. Without this response, your body would struggle to heal at the speed that it does. Inflammation becomes problematic when the response process continues longer than needed – this is known as chronic inflammation. Chronic inflammation is believed to be the root cause of many conditions including autoimmune diseases like lupus and multiple sclerosis, heart disease, cancer, diabetes, asthma, and Alzheimer’s disease1. While these conditions have many treatment modalities, food can be a powerful first line of defense as well as a complimentary support to conventional pharmaceutical interventions. According to, Dr. Frank Hu, a professor in the Department of Nutrition at the Harvard School of Public Health, many experimental studies have shown that different foods may have anti-inflammatory effects2. Following a diet rich in anti-inflammatory foods can help balance the body’s inflammatory markers while helping to reduce your risk of developing additional inflammation-related health issues in the future. So, which foods should you eat? Article continued HERE on The Institute of Transformational Nutrition Blog. In Love, Health + Gratitude, Katie  

When your Mom told you to “eat your broccoli” she was onto something! Broccoli has long been a staple when it comes to choosing an inexpensive healthy vegetable, and for good reason! Broccoli is an excellent source of vitamin K, C, folate, potassium, and fiber. The combination of these nutrients makes it a hard hitter in the anti-inflammatory food group, offering protection against chronic and degenerative diseases. Broccoli isn’t going anywhere, but if you keep up with food trends, you may have heard about broccoli sprouts, which offers even more health benefits. Broccoli sprouts are immature (about 3-4 days old) broccoli plants. When cooked lightly, they have a similar taste profile to steamed spinach, but more often, they’re added to dishes raw as a healthy condiment or food presentation showstopper. WHAT MAKES BROCCOLI SPROUTS HEALTHIER? Both broccoli and broccoli sprouts are cruciferous vegetables which all contain compounds called isothiocyanates. Broccoli sprouts, however, contain 10-100 times the amount of isothiocyanates found in other cruciferous vegetables. In real-world servings, one 100-gram serving of broccoli sprouts offers approximately 250mg of isothiocyanates. One particular isothiocyanate which broccoli sprouts contain – sulforaphane – has been linked to a reduction in inflammation and neurodegenerative diseases like Alzheimer’s. There’s also evidence to suggest sulforaphane can prevent DNA damage and oxidative stress, which can lead to cancer and chronic illnesses1. Article continued HERE on The Institute of Transformational Nutrition Blog. In Love, Health + Gratitude, Katie