AIRY AND MEAT served with a dose of antibiotics and hor-
mones? Veggies soaked in pesticides? Packaged foods
rich in chemicals and hydrogenated fats? No thanks.
Unfortunately, for the sake of price, taste, texture, and shelf stability,
the food industry has adulterated much of our food with inflammation-
causing fats, sugar, chemicals, herbicides and pesticides.
According to the U.S. Food and Drug Administration, the average
American now eats 50 pounds of chemicals and 150 pounds of sugar
annually. Though Americans are overfed, we are actually undernourished. How do you explain away those excess pounds, frequent
headaches, afternoon energy crashes, acne, sluggish thyroid, bouts of
anxiety, depression and other problems? Do you chalk them up to aging?
What is actually going on inside the body to cause these disturbances?
So often when troublesome symptoms arise, a diagnosis is made and
medication prescribed without any investigation into the root cause.
Many chronic symptoms are signs of toxin-provoked inflammation —
the root cause of almost all disease. The Centers for Disease Control
and Prevention recently discovered that 80 percent of cancers can be
Local health expert shares the latest scientific findings covered by nationally recognized
Marin nutrition authors Rebecca Katz, Elson Haas and James Haig.
BY NAN FOSTER • ILLUSTRATIONS BY STEPHANIE DALTON COWAN
traced to toxins, in both our environment and our food. This month my
colleagues and I, all local health experts and authors, offer you a menu
of healthful eating strategies to reduce toxins, improve well-being and
prevent disease by cooling inflammation. The power to reverse symptoms and prevent disease is in your hands and on your plate.
FOOD IS MEDICINE
The food we eat literally becomes our blood, our cells and our tissues.
You really are what you eat, and what you choose to consume is critical
to feeling well both physiologically and emotionally. Like smoking, eating inflammatory foods (e.g., nonorganic foods, GMO foods, processed
foods, sugar, and for some people, gluten and dairy products) can brew
trouble, including overproduction of free radicals, hormone imbalances
and changes in gene expression, all of which can lead to inflammation.
Many symptoms may ensue, as well as heart disease, diabetes, obesity,
cancer and Alzheimer’s. Food can also impact the microbiome — the 100
trillion microbes living in the gut that serve as the epicenter of immunity and emotional wellness — allowing harmful bacteria to flourish.
Nat ural ly
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