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ask what the ailment is, ask, “Where is the long-term, hidden inflammation coming from that is fueling this disease?” Dr. George Slavich, founding director of the Laboratory for


Stress Assessment and Research at the University of California in Los Angeles, says that understanding when inflammation promotes either good or poor health and how and when to intervene to reduce inflammation-related disease risk, “should be a top scientific and public priority.” Identifying and reducing individual triggers of inflammation opens a path to regenerating a healthier, younger individual. Not all inflammation is bad. Time-limited increases in


inflammation are critical for promoting wound healing and recovery, as well as reducing the spread of communicable infections. Humans would not have lived very long without a well- developed internal protection from threatening environmental triggers such as bugs, parasites, viruses, mold, fungus and bacteria. For better health outcomes, we need to address excessive systemic inflammation. Tere are many likely contributors to the fueling of inflammation, but one of the most common sources is what is on the end of our fork. Begin there.


LIFESTYLE HACK 1: If there is one prime directive for better health, it is to focus on living as much of an anti- inflammatory lifestyle as possible. Become more aware of the daily environmental exposures that ramp up inflammatory genes. Know, for example, what chemicals are used on the soil in which the food is grown or sprayed with before it is harvested. Ten, armed with this knowledge, choose a better alternative, like organic and regenerative organic foods. As enough anti- inflammatory messages are accumulated, a reversal in the direction of health is possible.


LIFESTYLE HACK 2: Food is the most common source of gasoline on the fire of inflammation. Dr. Deanna Minich, president of the American College of Nutrition, recommends the Rainbow Diet, which acts like a fire extinguisher to put out the excess inflammatory fire in the body. Selecting multiple colors of fruits and vegetables at every meal tempers the inflammatory cascade. Strive over time to eat 50 different fruits or vegetables per week.


Begin today. Just bringing up to awareness the question, “Is this food inflammatory or anti-inflammatory?” will feed our health habits, and over time, healthier habits equal a healthier life.


KnoWEwell Chief Health Officer Dr. Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized expert on gluten, bestselling author and speaker focused on food sensitivities, environmental toxins and the development of autoimmune diseases. He is a chiropractic doctor, certified clinical nutritionist and the founder of TeDr.com.


ZUCCHINI PASTA WITH SALMON AND ARTICHOKE


YIELD: 4 SERVINGS


6 zucchinis, medium to large, firm and straight, cut into “noodles”


2 lb fresh, wild salmon fillets, skin removed


Sea salt and pepper 2 Tbsp high-heat cooking oil (avocado or grapeseed) 3 Tbsp olive oil 4 Tbsp shallots, minced


4 cloves garlic, minced 8 artichoke hearts (in water), quartered


1 lemon, zested and juiced 4 Tbsp fresh parsley, chopped Pinch of cayenne 6 slices crumbled, crispy turkey bacon; crispy bacon; or crispy pancetta


Zucchini can be fashioned into noodles one of two ways. For “fettuccine”, use a potato peeler to produce long, flat noodles or lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons, until reaching the seeds at the core of the zucchini, which can be discarded. For “spaghetti”, use a spiralizer, mandolin or knife. Te spiralizer is the easiest option. With a mandolin, hook up the julienne attachment for perfectly formed noodles. If using a knife, cut the zucchini into thin slices, stack them up and cut again lengthwise into thin strips. Discard the core.


Salt the zucchini noodles, let sit for a few minutes, then massage and squeeze the water out. Drain any excess liquid.


Season the salmon with salt and pepper. In a large pan, heat the avocado oil over medium to high heat. Add the salmon, top side- down, and sear until golden and crispy, then turn over to finish cooking. Cover only with a splatter screen, or it will not get crispy.


In a wok or large pan over medium heat, add the olive oil and shallots, and cook until soſt. Add the garlic and cook for 1 minute. Add the zucchini noodles, increase the heat to medium-high and cook for 2 minutes. Add the artichokes and lemon zest, stir to combine and cook for 1 minute. Turn off the heat and add the parsley, lemon juice and cayenne; stir to combine. Add the bacon and adjust seasonings to taste.


Distribute evenly on 4 plates or low bowls. Place the salmon on top and serve with extra lemon.


Recipe courtesy of Dr. Tom O’Bryan. January 2023 21


Ryzhkov/AdobeStock.com


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