The Connection Between Inflammation and Cancer

Inflammation is the body’s own defensive way of healing itself. When you have an injury or illness with an infection your body sends fresh blood to the infected area. The area usually swells, is warm, and may be red. This is a signal to us that we have an infection and should watch and safeguard the area. Sometimes, and especially if the body is in a weakened state of immunity, this inflammatory process can become chronic which can lead to permanent changes such as arthritis. Auto-immune diseases and their treatments can also increase your risk for developing cancers since auto-immune diseases are characterized by chronic inflammation.

Inflammation is something that cancer cells love having around; all that extra blood and oxygen are two things that cancer cells thrive and grow on. Chronic inflammation can also affect your immune system taking away your ability to fight inflammation.

Armed with this knowledge there are things we can do as individuals to help reduce chronic inflammation. Eating a diet rich in colorful fruits and vegetables, containing phytonutrients, leafy greens, fatty fish containing Omega 3 fatty acids, healthy fats from nuts and seeds and spices like turmeric, and ginger.

Keeping ourselves calm and getting adequate sleep can also help.

Arm yourself whenever you visit the grocers and select foods that are your body can use to help fight chronic inflammation. Be aware of all the foods that can cause inflammation such as wheat products and dairy and additives in processed foods.

Turmeric Roasted Vegetables

Recipe from Clean Eating, May 2017 Issue

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Turmeric Roasted Vegetables
Serves 4

6 cups broccoli florets cut into 3 inch pieces

2 large carrots, peeled and cut diagonally into 1 inch pieces

1 teaspoon ground turmeric

3 tablespoons olive or coconut oil, divided

sea salt and ground black pepper to taste

1/3 cup raw, unsalted almonds

1 large shallot minced

1/4 cup chopped flat leaf parsley

1 teaspoon lemon zest plus the juice of 1/2 lemon, divided

1 garlic clove minced

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper. in a large bowl, toss the broccoli and carrots with 2 tablespoons of the oil. Arrange vegetables on the two baking sheets in a single layer. Season with salt and pepper and roast until golden and tender, 30-35 minutes.
Meanwhile in a food processor grind the almonds until finely chopped. In a small skillet on medium-low heat remaining tablespoon of oil. Add shallot and saute, stirring occasionally until tender, 4-5 minutes.Remove the skillet from heat and stir in the almonds, parsley, lemon zest and garlic. Transfer the roasted vegetables to a serving bowl, top with gremolata and drizzle the lemon juice over the top

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