Foods that are considered to decrease inflammation:

Acai, amaranth, anchovies, apples, apricots, arugula, artichokes, asparagus, avocado, bananas, beans (green beans, black beans, kidney beans, garbanzo beans, pinto beans, lima beans, soy beans), bean sprouts, beets, berries (blackberries, blueberries, boysenberries, goji berries gooseberries, raspberries, strawberries) bok choy, broccoli, brussel sprouts, cabbage, canola oil, cantaloupe, carrots, cauliflower, celery, cherries, cranberries, cucumbers, dairy (nonfat), eggplant, endive, gooseberries, grapes, grapefruit, herring, honeydew, kale, lemons, lentils, mackerel, mango, mangosteen, millet, mushrooms, mustard greens, nectarines, noni, nuts – raw (almonds, Brazil nuts, cashews, chestnuts, filberts, hazelnuts, macadamia, pecans, peanuts, walnuts), oats, okra, olive oil, onions, oranges, papaya, parsnips, pears, peas, peaches, peppers (bell and hot), persimmons, pineapple, pomegranate, plums, poultry (no skin), prunes, pumpkin, quinoa, rhubarb,
rutabaga, salmon, sardines, scallions, seeds (flax, poppy, pumpkin, sesame, sunflower), spices (cinnamon, cayenne, garlic, ginger, green tea, parsley, pepper, nutmeg, oregano, rosemary, turmeric), spinach, squash (butternut, crook neck, summer, winter, zucchini), sweet potatoes, tomatoes, trout, tuna (water-packed), turnips, water chestnuts, watermelon, wild game, yams.

Joseph Medlin D.C.