My Anti-Inflammatory Cooking

I got interested in anti-inflammatory cooking because of intestinal pain during PMS, and a possible case of endometriosis. I know there are other so-called “inflammatory” conditions that could also benefit from this approach, so if that’s your case, here’s what I’ve been doing (nothing is set in stone and I’m still experimenting with what works for me):

 • Low-gluten eating: I stick to ancient wheats like kamut, and other flours with lower gluten content like spelt. I also use buckwheat, chickpea flour, etc. If I feel like indulging in a super gluten-rich focaccia, I wait until the follicular phase, right after my period, which is my symptom-free time.

 • No added sugars: I keep maple syrup and naturally sweet foods like fruits, dates, bananas… If I want a sweet pastry with sugar, like with gluten, I save it for the time just after my period when I feel great.

 • Cutting back/stopping alcohol: As a red wine lover, I’ll still have a glass now and then, but only on rare occasions.

 • Caffeine awareness: This one’s not too hard for me — I limit myself to a maximum of 2 coffees and 3 matchas per week, give or take.

 • Limiting apples, pears, onions, and garlic a bit.

 • Limiting barista-style plant milks that contain guar gum — instead, I go for plain soy or almond milk.

 • Adding more greens: kale, parsley, spinach, brocoli… super nutrient-rich.

 • Adding flax and camelina oil for omega-3s.

 • Adding as much as I want of turmeric, ginger, quinoa, chia seeds, walnuts, berries, tofu, tempeh, cacao, sesame, almonds, pumpkin seeds, hemp seeds, fennel, etc.