Inflammation is your immune systems' reaction to irritation, injury, or infection. It can manifest as redness and swelling at the site of an injury, allergies, muscle soreness after a workout, or something more serious, like a metabolic disorder. In most cases its never a welcomed guest, but it is a necessary bodily function...to an extent.

Yup, that's inflammation too.

1. Organic Extra Virgin Olive Oil
Why it's good: Loaded with polyphenols (plant antioxidants) and monounsaturated fats.
Storage: Cool, dark place, or in refrigerator for up to a year.
Uses: For cooking at low to medium heat; salad dressings or dipping sauces

2. Spinach
Why it's good: Great ratio of Omega-3 to Omega-6 oils, high alkalinity, and 13 different flavonoids which act as antioxidants in the body. Oh, and the kicker: one cup of uncooked spinach has only 7 calories!
Storage: Ok so this may not have the longest shelf life, but when it comes to produce, the fresher the better. Spinach can last up to 5 days in and air tight bag in your fridge. Canned and frozen spinach is also an option.
Uses: Salads, omelets, pasta dishes, soups, and even smoothies. Spinach leaves wilt when cooked, so don't be afraid to use more than you think is enough.


3. Avocados
Why they're good: Rich in antioxidants and monounsaturated fats (that won't make you fat). An added bonus, avocados have been shown to lower cholesterol levels.
Storage: Ripen the fruit (soft to touch) outside of fridge. Once ripe, it can last up to ten days in your refrigerator.
Uses: In salads, with eggs, pureed as a sauce, or in a smoothie. Enjoy on its own with a little salt and pepper.


4. Canned Wild Caught Salmon
Why it's good: Superb ratio of Omega-3 to Omega-6 oils and good source of poly and monounsaturated fats. Also contains astaxanthin, an extremely powerful antioxidant that gives salmon its reddish color.
Storage: Believe it or not, it can be stored in your cupboard for up to 6 years, but I would recommend eating it a little sooner than that.
Uses: Saute with some spices and add to any pasta dish; drain and add to a salad; Add some low fat mayo and make salmon salad.



5. Almonds
Why they're good: Quick easy appetite suppressing snack with a good source of poly and monounsaturated fats as well as plant antioxidants (polyphenols). Also has little to no glycemic load.
Storage: Keep them in the freezer to avoid damage to the fatty acids. Plain almonds will keep up to 2 years in a freezer.
Uses: Eat them plain as a snack; use as a topping on salad; combine with dried fruit and walnuts for a good trail mix; try almond milk in your cereal; use almond butter instead of peanut butter

Side note: For the ultimate anti-inflammatory, low glycemic, antioxidant meal, combine everything on this list and make a kick ass salad!