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Inflammation is the underlying cause to many diseases common today. The disease from which I am seeking healing — Lupus — is caused by inflammation. 

One of the stark differences juicing has made for me is the reduction of inflammation. After about 10 days of my fast last month, I realized I could see my ankles again. I always have painful inflammation around those joints, so experiencing the diminishing of both the swelling and pain is a welcome benefit to juicing.

If you are suffering with any inflammatory diseases, give juicing a try, and start by juicing the following foods in any combinations that sound good to you:

Pineapple  

Bromelain is the enzyme found in pineapple which helps reduce swelling and inflammation in the body. It also aids us to break  down proteins and supports our digestion, inhibits the growth of tumor cells, and slows down blood clotting. 

Turmeric 

Turmeric is a superstar root which been used for thousands of years in both Chinese and Ayurvedic medicine to treat all sorts of conditions. Curcumin, the component in turmeric which gives it its beautiful yellow colour, is a powerful antioxidant. It helps to protect our cells from damage, as well as lowering the levels of enzymes that cause inflammation in our bodies. Turmeric requires the addition of piperine in order for the curcumin to be adequately absorbed. So add a pinch of black pepper to any juice you make with turmeric.

Ginger 

Ginger has been used for centuries for its many medicinal property. It aids digestion, helps give relief to arthritis pain, and builds the immune system.

Tart Cherry  

Cherries can reduce vessel inflammation and is high in antioxidants. This delicious fruit may ease pain and is often recommended for treating symptoms of gout. In a 2012 presentation, Oregon Health & Science University researchers suggested that tart cherries have the “highest anti-inflammatory content of any food.”

Spinach  

Spinach is nutrient-rich, providing a good dose of vitamin K, vitamin A, manganese, folate, magnesium, iron, and much more. It also contains a type of omega-3 fatty acid called alpha-linolenic acid (ALA), which is known to reduce a variety of inflammatory cytokines.

Broccoli 

Broccoli is an excellent source of vitamin C, vitamin K, calcium and beta-carotene. It is one of the best anti-inflammatory and anti-cancer foods available. Talk about a superfood! 

Tomato  

Juicy red tomatoes are rich in lycopene, which has been shown to reduce inflammation in the lungs and throughout the body. Cooked tomatoes contain even more lycopene than raw ones, so tomato sauce works, too, but tomato juice has been found to be very beneficial to reduce inflammation. There are some studies out there that say nightshade fruits and vegetables (tomatoes, peppers, etc) can increase inflammation. So pay attention to how your body reacts to tomatoes. 

Beetroot  

The brilliant red color of the beetroot is a tip-off to its equally brilliant antioxidant properties. Beetroot juice has been shown to reduce inflammation, as well as protect against cancer and heart disease. The reasons include their hearty helping of fiber, vitamin C and plant pigments called betalains.

Berries

Berries have been shown to have anti-inflammatory properties due to anthocyanins, the powerful chemicals that give them their rbeautiful color.

Studies have shown that red raspberry extract helped prevent animals from developing arthritis, that blueberries can help protect against intestinal inflammation and ulcerative colitis,  and that women who eat more strawberries have lower levels of CRP (a blood marker for inflammation).

Garlic

Researchers have found that garlic works similarly to NSAID pain medications (like aspirin and ibuprofen), shutting off the pathways that lead to inflammation.

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Juice of the Day

Carrots are one of my favorite veggies to juice, especially when I’m looking for a little sweetness. Carrots go perfectly with pineapple and turmeric, two incredible foods to reduce inflammation. This is really yummy, y’all. 

While pineapple and turmeric definitely taste great together, there is another more important reason to combine them. Bromelain (from the pineapple) increases the absorption and anti-inflammatory effects of the Curcumin (from the turmeric). Double bonus!

Carrot-Pineapple-Turmeric Juice

Ingredients:

• 4 carrots
• 1 inch slice of pineapple
• 2 inch piece of turmeric
• pinch of black pepper (helps your body absorb the turmeric)

Directions:

1. Wash all produce well
2. Cut the peel off the pineapple
3. Add all produce ingredients through juicer, stir in the black pepper,  and enjoy! (I recommend Breville)

Yield: 16 oz

Find more juicing recipes. 

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