Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
25 Jan

My Top 6 Anti-Inflammatory Foods

Before I begin, let me preface this post with the identification of a simple confounder for everyone to consider as they read: context. Any discussion of a concept as nebulous, multifaceted, and confusing as inflammation must integrate the question of context. Inflammation itself is highly contextual – as I’ve discussed in previous installments, there are times when inflammation is a good thing and times when inflammation is a negative thing. There are also times when anti-inflammatory actions, drugs, or foods are negatives, even though “anti-inflammatory” has a positive connotation. If you blunt the post-exercise inflammatory response with an anti-inflammatory drug, for example, you also run the risk of blunting the positive effects of that workout.

We must also pay attention to acute and systemic inflammation when discussing the desirability of an “anti-inflammatory” food. Eating a big meal tends to raise inflammatory markers in the short term. If you’re overeating every single meal, this is problematic; the acute will become the norm – the chronic. If you’re eating big after a massive workout session, or because you’re celebrating at an amazing restaurant with your dearest friends, or because you’re coming off a twenty-four hour IF, it’s fine. Context.

Eating high glycemic foods, namely refined carbohydrates that digest quickly and represent a big, instantly-available caloric load, tends to raise inflammatory markers in the short term. Again, if you’re pounding bags of chips or white bread while sitting on the couch and the only walking you’ve done all day is to the pantry, those high glycemic foods will be inflammatory (to say nothing of the antinutrients in the bread or the rancid vegetable oil in the chips). And if you do the same thing on a regular basis, they will induce systemic inflammation – or at least continuous acute spikes that mimic systemic inflammation. If you’re eating a fast-digesting, high-glycemic white potato after your glycogen-depleting sprint workout, you will refill your insulin-sensitive muscles and the subsequent inflammatory spike will be either nonexistent or nothing to worry about. Competitive athletes probably thrive on high glycemic foods, couch potatoes develop metabolic syndrome eating the same things. Context.

Many people find dairy to be inflammatory. I’m (sort of) one of them. I’ll readily eat butter, put cream in coffee, slice quality cheeses, and have a cup of Greek yogurt, but a tall glass of store-bought milk doesn’t sit well with me. I don’t have to run to the toilet or anything; I just don’t feel as good as I did before the glass of milk. Is milk, then, “inflammatory”? It could be, for me (though perhaps a glass of raw A2 cow, goat or sheep milk would have a different effect). It may not be for you. Dairy certainly wasn’t inflammatory for this group of adult men with metabolic syndrome, nor for this group of pregnant women. For both groups, the inclusion of dairy had an anti-inflammatory effect. That doesn’t mean dairy is inherently anti-inflammatory; it might just mean that dairy was better than whatever it replaced. Context.

So when I begin to rattle off my list of anti-inflammatory foods, keep these confounders in mind. Realize that what’s good for the chronically-inflamed, vegetable oil-guzzling goose may not be as crucial for the sprightly, sardine-slurping gander. If you’ve got a casein allergy, even the Maasai-iest dairy will be inflammatory. But what follows is a list (plus scientific references where applicable) of foods I’ve personally found to be anti-inflammatory. Since I don’t carry around a CRP-ometer, I’ve tried to include references if available.

Wild Fish Fat

Whether you get it through molecularly-distilled oil, deep-red wild sockeye, raw oysters, or by exclusively eating pastured animal products, omega-3s are required for a healthy inflammatory response. I feel off when I haven’t eaten any fish for a week or so, but eating salmon more than three days in a row doesn’t really work, either, because too much omega-3 is similarly problematic (shoot for between a 3:1 and 1:1 ratio of omega-6:omega-3). I can tell I’ve gone too long without fish fat when my arthritis starts to sneak up on me. The advice for reducing omega-6 across the board holds steady, of course, but everyone needs some form of fish fat. Another bonus is that it usually comes with healthy fish flesh, skin, bones, and sea minerals.

Omega-3 status is inversely associated with CRP in men. The higher the omega-3, the lower the systemic inflammation.

Daily fish oil for six months reduced inflammation in patients with metabolic syndrome and especially those with non-alcoholic fatty liver disease.

Delivering a “fish-fat” emulsion intravenously to patients with systemic inflammatory response syndrome had anti-inflammatory and liver-protective effects.

Pastured Animal Fat

I was going to list grass-fed dairy, grass-fed beef/lamb, and pastured egg yolks as separate categories, but reconsidered. As I mentioned in my post on human interference factor, the unperturbed animals raised in relative harmony with their ancestry make the best, healthiest, least inflammatory food, while stressed-out animals raised in evolutionarily-novel conditions and on evolutionarily-novel feed make unhealthier and more inflammatory food. The important factor is that your animal fat comes from pastured animals who ate grass, that the chickens who laid your eggs ate grass and bugs and grains/seeds lower in omega-6. Pastured ruminant and dairy fat contains more conjugated linoleic acid (CLA) (PDF), an anti-inflammatory trans fatty acid, and pastured eggs contain more micronutrients and more omega-3 fats.

In one study, people with the highest levels of dairy-derived CLA in their tissues had the fewest heart attacks.

Eggs from chickens on a high-omega-6 diet were higher in omega-6, and they increased oxidized LDL in people who ate them.

Read this post to learn why getting CLA from dairy and animal fat is better than getting it from supplements.

Red Palm Oil

After treating red palm oil as more of an intellectual curiosity than a culinary tool for years, it has really grown on me. Lately, I’ve been tossing cubed, steamed butternut squash with red palm oil, sea salt, black pepper, cayenne, and turmeric. It’s an interesting taste, but it definitely works (and it’s a good dish for vegetarians, too). Roasting veggies in it is good as well, as is a spoonful on top of those white Japanese sweet potatoes (the starchier, not-so-sweet ones). Enough about taste, though – red palm oil is incredibly dense with antioxidants. Full spectrum vitamin E, CoQ10, vitamin A, and vitamin K, all incredibly important in maintaining antioxidant status, all make appearances.

When compared to the treasured monounsaturated fat, palm oil (high in saturated fat) greatly reduced oxidized LDL in humans. And that was refined palm oil. I suspect unrefined red palm oil, with all nutrients intact, would perform even better.

Cruciferous Vegetables

Pretty much every list of “Top 10 Anti-Inflammatory Foods” contains broccoli or cauliflower or kale or cabbage, but I thought I’d one-up those writers and include them all. I probably eat cruciferous vegetables five, sometimes seven times a week, mostly because they taste good but also because they contain helpful compounds like sulforaphane.

Broccoli lowered colonic inflammation in mice.

Red cabbage reduced oxidative stress and lipid peroxidation.

Sulforaphane reduced inflammation in arteries.


Although blueberries top most anti-inflammatory food lists (I’ve even seen Kaiser Permanente ads on the sides of buses that feature massive photos of glistening blueberries), and for good reason, I think the other berries get left out. Let’s face it, though – there isn’t really a bad berry out there. I don’t put a lot of faith in the superfruit phenomenon (though I’m sure goji berries are perfectly healthy), but berries are just solid guys to have in your diet. They’re delicious. They’re low in sugar. They’re high in surface area, which means lots of skin and all the antioxidants and phenolics that come with it (but go organic for that same reason). They’re colorful, which means lots of bioactive pigments.

In men and women with metabolic syndrome, blueberries improved the related biomarkers, including markers of inflammation like oxidized LDL and serum malondialdehyde.

Preliminary evidence suggests that blueberries, strawberries, and cranberries can ameliorate metabolic syndrome through modulation of inflammation.


If you haven’t developed a taste for turmeric, I suggest you get on it. It is a potent anti-inflammatory spice, which protects against oxidation of dietary fats during cooking and against oxidative stress in the body after being eaten. You could go straight for the powerful stuff and simply take curcumin, the most active component of turmeric, but I’d suggest using the whole spice itself. That’s how it’s been used for thousands of years, and you’d miss out on the incredible flavor and color it provides otherwise. Somehow I doubt crumbling up curcumin pills would have the same culinary effect.

Turmeric beat both ginger and an anti-inflammatory drug for treating arthritis (I’ve had similar results).

Turmeric also upregulates LDL receptor activity. If you remember from past posts on inflammation, poor LDL receptor activity can leave LDL particles open and vulnerable to oxidation from inflammatory processes.

If you’re interested in reading more about the distinct health benefits of turmeric, check out my older post.

That’s what I’ve got. Dozens of other foods are perfectly healthy – staples, even – but the preceding foods are the ones that I find downright therapeutic. What about you? In the comment section, let me and everyone else hear about your favorite anti-inflammatory foods.

You want comments? We got comments:

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  1. A caution on Cruciferous Vegetables

    I was a hugh consumer of broccoli (my daily breakfast of choice) and kale and other cruciferous veggies as it did a great job of keeping pain under control in my arthritic knee, the result of an old injury and operation. Glucosamine helped too.

    However, over time (10 years or so) I experienced a breathing problem. A CT scanned showed my trachea to be choked off to an opening of 4mm, the result of a goiter growth due to hypo-thyroid issues.

    It turns out all those cruciferous veggies, great in so many ways to keep one healthy, are all members of a family of foods refered to as goitrogens that served to block the dietary idodine uptake of the tyroid, which then grows larger in an effort to obtain needed iodine. Now my doctor wanted to remove the thyroid but I chose to go the nutrition route first. I cut our all cruciferous veggies and fruits identified as goitrogenic, choosing others fruits and veggies instead. It is two years later, the goiter has all but disappeared much to my doctors surprise and my breathing if back to pre 1990 levels.

    I saved my thyroid and as recent reseach demonstrates the thyroid is too important to toss to the medical waste bin.

    Have a good one

    Al Lin wrote on April 3rd, 2013
    • Iodine supplimentation is manditory for EVERYONE. Dr David Brownstien.

      Kenny wrote on April 4th, 2013
  2. I use Turmeric when ever I’m cooking with oil and take capsules daily to fight off inflammation of the neck. It works well and recommend it to anybody.

    Mike C Smith wrote on June 6th, 2013
  3. Waaay back in this thread (2012) gastrointestional issues were discussed. What was considered normal body functions for a healthy body was debated. This brings me to a question regarding the relationship of foods to gas. If I experience immediate gas…perhaps 10-20 minutes after eating…EVERYTIME I eat, what could that possibily be??? The food hasn’t even had time to reach my intestines yet! The whole thing makes no sense to me. Fruit with skin, such as apples, and cruciferous vegetables are worse than rice, oatmeal, and pasta, for example. I am so so tired of this on-going issue. I am embarrased easily over such things, and the stress this is causing is having a negative impact on my life. Does anyone have any ideas?

    Lisa wrote on June 19th, 2013
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  5. I have a query/concern about ginger as I found conflicting information. I have read here that it is a good anti-inflammatory, however, I have read elsewhere that it can cause uterine contractions so not good if you are trying to conceive. Though this would contradict pregnant women taking it to stave off nausea.

    Thanks for your input

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  8. I have to take Warfarin (blood thinner) and as a result I’m not allowed to take pain tablets (except paracetamol) because of drug interactions.I had read about the anti-inflammatory properties of turmeric I thought I would mix a teaspoon of Turmeric with honey and eat it because I wanted a safe, natural way to deal with body aches. The next morning I woke up with a nose bleed. I researched Turmeric and found that it is a natural blood thinner too. So unfortunately I have to avoid it.

    Maria Staak wrote on November 20th, 2014
  9. I love my turmeric in milk with a spoon of honey added to it.Otherwise I take a teaspoon of it in my tomato juice.

    Princefreakasso wrote on November 25th, 2015
  10. You know I think I’m convinced that there is only 1 diet (that has some variances per person) that is the best for everyone.

    1) half your plate of veggies (especially cruciferous non-starchy veggies)
    2) a smaller amount (3-8 oz) of grass fed or organically raised animal protein or fish
    3) a smaller amount (depending on your activity level) of starchy veggies like squash or red potatoes
    4) a balanced healthy fat (like half almonds (or most other nuts) & half walnuts). Hint: Eat Fish! Avocados & olive oil are nice too. Balance your Omega 3’s with your Omega 6’s.
    5) Fruit: Especially berries
    7) The things that may vary per person considering their health, activity, and sensitivities are: nuts, dairy (some do well with full fat grass fed dairy), and whole grains. Some people are not bothered at all by whole grains. Although I think wheat is usually consumed in it’s worst form and therefore makes a lot or most of us sensitive. I can’t eat it. I try to be GF and GRF (grain-free).
    8) Water or water with lemon or berries
    9) Supplements .. vitamin D might be low, daily supplement required. I love Olive Leaf Extract! It seems to defend my body. I like taking pro-biotics. I see a difference with them.
    10) Spices – tumeric, cinnamon, ginger. Eat some Ginger butter glazed salmon

    Now, if I could just do it.

    CatK wrote on March 15th, 2016
  11. Excellent info, as usual, even though I’m reading it long after it was originally posted, still great stuff.
    I didn’t see anyone mention the way I eat turmeric: in the egg & veggie dish I cook daily for myself & my hubby.
    Here’s the recipe:
    Saute chopped veggies of choice (like broccoli & kale!) in pastured butter & coconut oil, add in pastured eggs, turmeric, black pepper & other spices as desired, cook into a scramble or frittata. Serve with organic bacon and fresh berries.
    Yummy anti-inflammatory feast!

    Barbie wrote on April 23rd, 2016

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