In this webinar, presented by CPFF, Tracey Reed provides an introduction to what an anti-inflammatory diet is, how it supports pulmonary fibrosis and simple changes you can make in your diet. She also discusses mast cell involvement in fibrosis and dietary strategies to help stabilize mast cells.
Tracey Reed
Tracey is a Certified Holistic Nutritional Consultant, an instructor at the Canadian School of Natural Nutrition, recipient of the 2018 Clinical Excellence Award, and coauthor of Histamine Haven: the essential guide and cookbook to histamine and mast cell activation. Her clinical practice has a strong focus on helping people struggling with histamine and mast cell-mediated health issues. She is a self-proclaimed gut geek and loves everything about the gut microbiome and leaky gut. Tracey’s passion is teaching people how to eat to fix the biochemistry of their bodies to address what is at the root of their health conditions. You can find her at https://www.traceyreed.ca/ and https://www.histaminehaven.com/.
Anti-inflammatory Recipes from this Webinar
Cabbage Fennel Apple Slaw
Serves: 4 | Prep Time: 15 minutes
Batch: enjoy fresh
Ingredients
3-4 cups (300 g) red cabbage, shredded
1 fennel bulb, finely sliced
1 Granny Smith apple, chopped
1 cup (50 g) packed pea shoots, chopped
1/3-1/2 cup (70-125 mL) Anti-inflammatory Dressing
Instructions
- To shred cabbage, you can either slice finely with a large knife, or use a slicing disk in a food processor.
- Place all the chopped ingredients into a mixing bowl. Add 1/3 cup (70 mL) of Anti-inflammatory dressing, mix well and taste. Add more dressing if desired.
Description: The pea shoots in this recipe are a good source of DAO to help break down histamine. These shoots are delicious and nutrient dense. They add to the beautiful colour combination is this salad.
Tip: You can grow your own pea shoots. Make sure if you give this a try that you only eat the shoot – not the full sprout with the seed attached.
Anti-inflammatory Salad Dressing
Serves: makes about 1 1⁄2 cups | Prep Time: 10 minutes
Batch: freeze into ice cube trays
Ingredients
2-3 teaspoons ginger root, minced or grated 2-3 teaspoons turmeric root, minced or grated
(or 1 tsp ground turmeric) 2 cloves garlic, minced or grated
1⁄2 teaspoon Himalayan or sea salt 1/3 cup (70 mL) apple cider vinegar 1 cup olive oil
Instructions
- Place all the ingredients into a mason jar and shake well.
- The oil will solidify in the fridge, so if you have prepared this ahead of time run it under hot tap water for several minutes and shake it up.
- Use within 3 days.
Variation: Low salicylate: replace olive oil with avocado oil
Serving Suggestion: Serve over your favorite salad or the Cabbage-Fennel-Apple Slaw.
