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Inflammation: the good, the bad and the ugly

Inflammation: the good, the bad and the ugly

FromThinking Nutrition


Inflammation: the good, the bad and the ugly

FromThinking Nutrition

ratings:
Length:
14 minutes
Released:
Apr 6, 2021
Format:
Podcast episode

Description

Inflammation is now getting top billing as the latest health concern you should be worrying about. From avoiding so-called inflammatory foods to eating anti-inflammatory foods to treat and even cure inflammation, is there no disease that cannot be explained by our understanding of inflammation? Far from something scary, inflammation is a natural process that helps your body heal and defend itself from harm. It is only when inflammation becomes chronic that the story changes. In this podcast, I’ll explain just what exactly inflammation is, what causes it, when it is good and when it is bad, and importantly: what role diet and lifestyle habits play in inflammation.Links referred to in the podcastMediterranean diet and inflammation https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400632Effect of probiotics on inflammatory markers https://pubmed.ncbi.nlm.nih.gov/30854594 Meta-analysis of dairy foods and inflammation https://www.tandfonline.com/doi/full/10.1080/10408398.2014.967385Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim
Released:
Apr 6, 2021
Format:
Podcast episode

Titles in the series (100)

Thinking Nutrition is all about presenting the latest nutrition research in plain language and then translating this into what it means for your health. Dr Tim Crowe is a career nutrition research scientist and an Advanced Accredited Practising Dietitian. Tim has over 25 years of research and teaching experience in the university and public health sectors, covering areas of basic laboratory research, clinical nutrition trials and public health nutrition. He now works chiefly as a freelance health and medical writer and science communicator.