by Allan Tomson, DCPicture the 1960s—the fast food industry with its assembly-line-style food preparation is ramping up and convenience is pushed on the consumer as the next best thing. Instant gratification is the gold standard. This sets the stage for what we now know as the “Standard American Diet.” It is highly processed and full of unhealthy fats and chemicals such as preservatives, partially hydrogenated oils and various other unhealthy additives.
Foods are now quick and easy. Pre-packaged foods can easily be microwaved with zero hassle. Unfortunately, with this no prep style of eating, we also lose many of the nutrients and beneficial aspects of food. One of the many caveats in this style of eating is that these prepackaged foods can create inflammation in our gut. This inflammation can lead to chronic fatigue, brain fog, decreased immunity, allergies, joint pain, arthritis and nutritional deficiencies.
An anti- inflammatory, plant-based diet can help to mitigate this inflammation and allow our bodies to absorb all of the minerals and nutrients they need from our food. Edgar Cayce was a leading proponent of this anti-inflammatory, raw food diet as far back as the 1920s. He advocated that 70 to 80 percent of your diet should be made up of fruits and vegetables.
Today, informed restaurant-goers have some choices for healthier options. For example, Andrew Weil, M.D. has created an expanding restaurant chain, True Food Kitchen, dedicated to serving only anti-inflammatory foods. More information about the anti-inflammatory diet can be found at DrWeil.com/Diet-Nutrition/.
Dr. Allan Tomson, DC is the executive director of Neck, Back & Beyond Healing Arts, an integrative wellness center in Fairfax, with a satellite office in Manassas. Not your ordinary chiropractor, he has skills and experience in functional medicine, visceral manipulation, cranial sacral therapy and Cayce protocols