Elise Lowe’s path to anti-inflammatory eating began in her doctor’s office rather than at a hip health store. She was informed that inflammation might be a significant factor after years of persistent joint pain and exhaustion.
Elise acknowledges, “That word—inflammation—was new to me.” “However, it remained.”
She started investigating and gradually learned that some foods could either exacerbate or reduce inflammation. Elise chose to approach the change by reconsidering the pantry, which is the most potent area of her kitchen, rather than implementing a new diet all at once.
She eliminated some of the typical suspects, such as hydrogenated oils, refined sugars, and ultra-processed snacks, but more significantly, she began introducing new ingredients. Stirred into teas and soups, turmeric became a daily staple. The focus was on extra virgin olive oil. She stocked up on canned wild salmon, chia seeds, brown rice, and lentils. Her cooking became a permanent home for spices like cinnamon, cumin, and ginger.
Elise clarifies, “I wasn’t trying to be trendy.” “All I wanted was food that made me feel better.”
She also did. Her joint swelling subsided in a matter of weeks. Her vitality started to return. Surprisingly, her food started to taste better and be more filling than before.
Elise advises people today not to worry about being flawless. “Eating anti-inflammatory foods doesn’t require a fancy kitchen or pricey ingredients,” she says. “All you have to do is be deliberate.”
According to her, the ideal pantry is one that supports your desired emotions rather than one that has the most items. “And that means calm, strong, and energised to me,” Elise says with a smile.
