The topic of inflammation is currently receiving a lot of attention. Some individuals are actively seeking out meals that contain anti-inflammatory ingredients in the hopes of preventing inflammatory conditions in the future. On the other hand, there is a growing awareness and understanding of inflammatory diseases such as celiac disease, Crohn's disease, high blood pressure, and diabetes, and how food can either help manage their symptoms or trigger a flare-up.
If you find yourself cooking for someone who is managing these symptoms, you may be wondering how to do so safely. Depending on the specific condition, they may need to avoid certain foods or have no dietary restrictions at all. To assist you in navigating these situations, especially during the holiday season and beyond, we have consulted several nutrition experts and professional chefs who have firsthand experience with inflammatory conditions. They have provided their best tips and advice so that you can cook for your friends and family with care and confidence.
What exactly is inflammation? According to Kanchan Koya, PhD, founder of Spice Spice Baby, many people associate inflammation with swelling or redness caused by an injury or infection. However, there are also harmful conditions that can arise from chronic low-grade systemic inflammation in humans. This includes conditions such as high blood pressure, cardiovascular disease, various types of arthritis, gastrointestinal issues like Crohn's disease and irritable bowel syndrome (IBS), diabetes, autoimmune disorders like lupus and multiple sclerosis, and certain cancers. Ongoing inflammation can have a significant impact on your energy levels, pain, mood, and more, as the immune system becomes overstimulated for extended periods of time, ranging from months to even years.
Experts predict that cases of chronic inflammation will increase in the next 30 years, as stated by the National Library of Medicine. However, there is also a growing awareness surrounding this issue. Robert Occhipinti, chef-owner of Long Island, shares his experience, stating that fifteen years ago, when he was diagnosed with Crohn's disease, there was a lack of education and understanding about it, making it difficult for him to find suitable places to eat.
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