This author delves into the world of food and nutrition, drawing from a background that spans both formal study and practical application. Her previous career as an opera singer informs a unique perspective on communication and engaging audiences with complex topics. She now dedicates her time to writing and speaking about food, making nutritional science accessible and enjoyable. Her engagement with gardening and cooking also enriches her approach to the subject matter.
Inflammation is well known as the cause of many ills, from wrinkles to weight gain to arthritis. This book ranks 1,500 foods by their Inflammation Factor, provides three weeks of easy-to-follow meal plans, and includes high-IF recipes. It explains the difference between good and bad proteins and offers eating tips that can reduce inflammation.