According to the Vitality Foods for Health & Fitness by Pierre Jean Cousin and Kirsten Hartvig, “inflammation is one of the oldest recognized features of disease,” and I found interesting that it was “first described by the Roman medical writer Celsus.”
As one understands inflammation, and how it effects our body, better, we come to discover that inflammation can be a very good thing, indicating the body is working as it should and taking care of the healing it needs to do. The problem comes in when it is constant, “low-grade,” doesn’t go away inflammation.
According to the same book, “to the naturopathic physician, inflammation is not an unwelcome event, but the primary sign that the body is starting to heal itself.”
So, how do we address the pain, the swelling, the heat, the redness associated with inflammation? Could food possibly have something to do with the answer?
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