Recent studies and nutrition experts confirm that the most effective nutrition regimen for reducing inflammation is the plant-based diet (or “Whole Food Plant-Based Diet”).
Although adopting this pattern of eating requires a lot of commitment, awareness, and some discipline to build the habit, it is worth reviewing this type of eating and trying to adhere to it as much as possible.
– This diet is based on “real” foods, whole foods that come from Nature, plants and trees, high-vibration living foods with energy that comes from the sun, air, water, and not from industrial plants.
– You choose to eat food in the most natural way possible, that is, you prefer raw food, steamed food and in the least elaborate way possible (no foods of animal origin in this diet model).
– When preparing menus, it is better to divide the plate into three parts: half of the plate should contain fresh vegetables and fruits, preferably organic, ensuring that there is a large number of colors and pigments in our food, the indicator of a source of antioxidants (green spinach, kale, arugula, cucumber, celery; tomato or red pepper; red beet, radish, red cabbage or red onion; yellow pepper, etc.). A quarter or 25% should contain plant-based proteins such as quinoa, lentils, beans, chickpeas, or hummus, that is, a legume. Finally, the remaining 25% of the plate should contain whole grains such as brown rice, oatmeal, millet, or buckwheat.
– The use of salt should be limited.
– Herbs and spices, very rich in antioxidants, are welcome additions for flavor and nutrients.
– Fats are incorporated into the diet through the consumption of nuts, flax and chia seeds, avocados, and cold-pressed olive oil.
