HEALTH TIP AND RECIPE OF THE MONTH

HEALTH TIP OF THE MONTH

PUTTING OUT FIRES IN YOUR BODY: TIPS ON ELIMINATING SYSTEM-WIDE INFLAMMATION.

by Drs. Mehmet Oz, M.D. and Mike Roizen, M.D.      sharecare.com

       About 1.5 million times a year;  firefighters battle flames that threaten to devestate lives and property. Talk about anti-inflammatory agents.

       Inside your gut, probiotics pitch in to do the same thing when it comes to putting out system-wide inflammation that can lead to pain, fatigue, skin redness, and irration, and even depression. 

       We have told you before about how probiotics can soothe the distress associated with irritable bowel syndrome and how they help with symptoms of Crohn's and ulcerative colitis. Plus, they help relieve occassional gut upsets and can keep you regular. We like spore probiotics containing bacillus coagulans GBI-30, 6086 and lactobacillus GG, a strain activated by stomach acid.

      Well,  now we know another strain,   B.   infantis 35624,   which can reduce elevated markers of inflammation-C reactive protein (CRP), tumor necrosis factor alpha and interleukin 6- in folks with tough-to-treat chronic fatigue and plaque psoriasis.

     So if you are working with your doctor to find ways to ease your symptoms,  try these probiotics daily, and opt for our other favorite firefighting techniques:

Eat an anti-inflammatory diet:  No red meat or trans or saturated fats; eliminate added sugars and sugar syrups; and eat lots of veggies(green leafy vegetables help protect your eyes, too). Opt for whole grains, unprocessed foods and the healthy fats in olive oil and nuts.   Also, get omega-3s from salmon and ocean trout (two to three times a week) or take 900 mg of algal oil DHA omega 3 daily.

Cool it: Practice smart stress reduction      techniques,   including meditation, regular physical exercise and, of course,  inflaming your passions.

RECIPE OF THE MONTH            fifteenspatulas.com

Spaghetti Squash with Rosemary, Olive Oil and Parmesan

Serves 6-8

Ingredients:

        6 lbs spaghetti squash (I had two 3-lb squashes)

        1/4 cup olive oil

        3 sprigs fresh parsley

        2 Tbl. minced fresh rosemary

        2 oz freshly grated parmigiano reggiano cheese or romano cheese (which I prefer)

        cracked black pepper

        sea salt (1/2 tsp or to taste)

Directions:

        1. Preheat the oven to 375 degrees F.

        2. Cut each spaghetti squash in half and scrape out the seeds and any stringy stuff around the seeds with a melon baller, or grapefruit spoon) (and disgard). Place the spaghetti squash on a sheet pan and roast for one hour. Take a spoon or fork and scrape out the squash from the skin.

        3. Add the olive oil and rosemary sprigs to a small pan and heat over medium low for 15 minutes to allow the rosemary to infuse the oil with its flavor. Add the olive oil to the spaghetti squash, and also add the minced fresh rosemary and cheese. Season with black pepper and salt to taste. Feel free to add more cheese or rosemary if you prefer more. Serve and enjoy!