Turmeric and Curcumin: Cutting Through the Noise
Curcumin's anti-inflammatory properties are real — but bioavailability is the catch most supplement labels don't explain. Here's what to know before you buy.
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Curcumin is one of the most studied plant compounds in nutritional science. It's also one of the most exaggerated. Here's what the research actually shows — and why the form you eat it in matters more than the dose.
Read the article →Inflammation is a real biological process, and diet genuinely influences it. But most content about "anti-inflammatory foods" mixes solid research with speculation. This blog draws the line between the two.
Curcumin's anti-inflammatory properties are real — but bioavailability is the catch most supplement labels don't explain. Here's what to know before you buy.
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Modern diets run a 15:1 omega-6 to omega-3 ratio. The ancestral baseline was closer to 4:1. Here's what that imbalance actually does — and how to correct it through food.
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Added sugar raises CRP, promotes AGE formation, and disrupts the gut microbiome. But the amount matters. Here's the research and the practical cutoffs.
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No single anti-inflammatory food or supplement matches the cumulative effect of the Mediterranean dietary pattern. Here's the mechanism — and what "following it" actually means in practice.
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Ultra-processed foods aren't just "empty calories." Several of their additives — emulsifiers, refined oils, colorants — have direct pro-inflammatory effects in the gut and beyond.
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