Inflammation and the Immune system

Todays post is about Inflammation,

Last week I wrote about the Immune System and how when it is compromised, we get sick. Well, this week I am going to expand on that subject.

One of the symptoms of a compromised immune system is Inflammation.

There was an article in todays Body & Soul that focused on this issue. Finally scientists are saying that Inflammation in the body is one of the major causes of illness. Many Naturopaths and practitioners of complimentary medicine have been saying this for years.

Scott and I first heard about Inflammation in the body and its relationship to illness approximately 8 years ago.

Normally Inflammation is a good thing. It’s a sign of the body’s defense system fighting infection or repairing damage. This is all well and good when our immune system is working well. However, as I mentioned last week, many of us have a compromised immune system due to the stressors we put on it.

We often suspend the body’s process of using inflammation to deal with issues. We start to feel the aches and pains and take anti-inflammatories. Therefore the body doesn’t get to complete its healing processes.

The result being that instead of only calling on our inflammatory defences when we are injured or sick, we’re increasingly triggering the response day in, day out. This creates a situation where our body is consistently emitting small quantities of inflammatory compounds. These levels are often too low to create noticeable symptoms.

There have been recent studies linking high levels of inflammation in the body with some major health problems, such as cancers and heart disease.

 So where does the inflammation come from?

Some is produced inside the body. Excess weight is a cause as fat cells excrete inflammatory substances. We also create it by not taking care of ourselves; stress causes the response as well as lack of sleep. If we soldier on with our aches and pains, ignore allergies and if we don’t look after our teeth, our levels of inflammatory chemicals rise.

Another cause is many of the foods that are a large part of the Western diet.

Foods such as sugar, alcohol, high fat meats, fried foods and refined grains cause inflammation.

 How do we reduce our inflammation?

 The good news is diet can also be used to protect us against inflammation. There is scientific evidence to show that there are foods that reduce inflammation in the body. These are green leafy vegetables, onion, garlic, herbs and spices such as ginger, turmeric and pepper. So by reducing our intake of the Pro-inflammatory foods and increasing the Anti-inflammatory foods in our diet, we are taking steps to lower the inflammation in our bodies.

This strategy along with improving our sleep, reducing our stress and getting some exercise, goes a long way to improving our immune system ability to cope.

A stronger immune system is a stronger, healthier body.

 

Till the next post,

 

Live Clean n Prosper

Menu planning has its advantages

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So today I’m going to write about menu planning.

Towards the beginning of this month, I wrote about memory loss. I shared that I found the use of a calendar, a diary and my phone calendar essential.

Well, I have also found menu planning very useful. We have been a bit slack over the last month or two, so I decided to get back to it. On Saturday morning, drinking a cup of coffee, with a few of my favorite recipe books.

Menu planning, in our view, has many advantages.

Using my recipe books to choose the meals, we find we eat a wider variety of meals.

Without a menu, we found we tended to eat the same types of meals every week.

There are many books available with recipes for quick, easy, healthy meals. I find it inspiring to look through them and get ideas for an interesting dinner.

When creating the menu, I don’t choose what we eat on what day. Instead we found that creating a list of 6 different meals works best. This leaves 1 evening open for dinner out or with friends.

I bookmark the recipe books, so that either one of us can make a start on the evening meal. I’m lucky in the fact that Scott also enjoys cooking.

Planning the week’s meals means that we buy less groceries.

No more buying something that we ‘might’ use and have it sit in the pantry for weeks, or go bad in the fridge. We only buy what is required for the recipes on the list. Usually we manage to choose meals for the week that have some common ingredients.

Doing the weekly shop this way actually saves us money. As our food is always fresh and we buy very little foodstuffs in boxes.

My favourite Recipe book at the moment is a vegetarian one called ‘A Modern Way to Eat’.

So this week’s menu is full of interesting, tasty meals, mostly vegetable based.

Looking forward to some tasty dinners.

Till the next post,

Live clean n Prosper.

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A Crunchy Brown Rice Salad recipe

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Hi. This weekend I was able to spend time with treasured friends up at beautiful Peregian Beach on the Queensland Sunshine Coast. The weather was lovely and we had a fabulous couple of days.

It was really great to spend some quality time, relaxing. Life is short and I think that it is essential to take the time to de-stress. It’s even better when you do it by spending time with people who are important to you.

With no research to share this week, I thought I would share another recipe.

I came across this Rice Salad recipe some time ago and adapted it to suit our tastes. I have made it several times for barbeques and parties and it always gets rave reviews.

It is really simple, quite tasty and nutritious.

 Crunchy Rice Salad – serves 4 to 6

3 cups cooked rice, cooled – I like to use a Mountain Blend as it has a nice tasty mix of rice

300 grams of Pumpkin or Sweet Potato (cooked and cut into small pieces)

½ cup chopped Parsley

2 green shallots finely sliced

½ cup finely sliced Snow Peas

½ cup Bean Shoots

1/3 cup toasted Pepitas/Pumpkin seeds

3 tbsp toasted Sunflower seeds

Dressing

1 clove of garlic crushed

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp soy sauce

2 tbsp lime juice

Method

I like to cut my sweet potato or pumpkin into thick slices and cook them under the grill so it gets a bit of dark caramelisation for added flavour.

While the potato or pumpkin is cooking – put the rice into a large salad and mix the dressing ingredients together in a jug.

Chop the cooked slices into small cubes and put it into the bowl with the rice and other ingredients.

Combine the ingredients gently with a large spoon.

Pour the dressing over the salad and give the salad another mix to incorporate the dressing.

 

This is great as a side dish or you could even have it as a main meal.

Enjoy.

Till the next post,

Live Clean n Prosper

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