We had a cooking demo at Cancer Wellness this week that focused on food and inflammation. It was a wonderful cooking demo! We had a great turnout (55 people) and Chef Nancy and I worked in collaboration with another collegue, David Hobbs (the accupuncturist at Cancer Wellness). I am a food lover and it once again amazed me at the power of food! This is why Chef Nancy and I do what we do…to eat healthy, know why you eat what you do, thrive, and enjoy life to its fullest. Together we have so much fun and it makes food just come alive. Here are a few of the highlights from our cooking class.
•Pumpkin Seeds- these seeds pack a punch when it comes to nutrition! They contain Omega 3 fatty acids, Vitamin E (in the form of Gamma tocopherol), Alpha-linolenic acid (in the seeds oil), and they also promote overall prostate health.
• Capers – One of the plant sources that is high in flavonoid compounds rutin and quercetin. Components in capers help to regenerate antioxidant vitamin E, making more of it available for use in the body. Capers also contain isothiocyanates, the same anti-cancer components found in cruciferous vegetables.
• Salmon– An excellent source of eicosapentaenoic acids and docosahexaenoic acids, the two potent omega-3 fatty acids that douse inflammation.
• Celery – A nutrient found in celery, Luteolin, is a bioflavonoid that has high antioxidant properties. It produces a dose-dependent reduction in oxidative DNA damage that is double the amount produced by Vitamin C. Luteolin prevents activation of a pathway that allows inflammation in the brain to “get switched on.”
• Walnuts– These nuts are a rich source of essential fatty acids, including alpha-linolenic acid and linoleic acid.
• Spinach – This leafy green is rich in phytonutrients, specifically flavonoids with anti-oxidant capabilities.
• Olive Oil – A Mediterranean’s secret to longevity…Its rich supply of monounsaturated fats are turned into anti-inflammatory agents by the body.