The 5 Colors of Phytonutrients: Eat the Rainbow!

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Wellness experts are always telling us that we need to eat more colorful foods. The reason behind this is that these pretty fruits and veggies are actually nutritional powerhouses, chock full of the good stuff: phytonutrients.

You may have heard this word being thrown around before, but here’s what it actually means. Broken down, “phyto” refers to the Greek word for plant. These chemicals help protect plants from germs, fungi, bugs, and other threats. The plain-English explanation is that plant foods contain thousands of natural chemicals. These are called phytonutrients or phytochemicals, and they’re what make fruits and veggies worth eating, as they may help prevent disease and keep your body working properly. The roles phytonutrients play range; they can act as antioxidants, immune system-boosters, lower risk of bone loss, eye health, lower risk of cancers, inflammation-reducers, asthma risk-reducer, coronary heart disease prevention, and overall lifespan-extenders. Some of the phytonutrients Good Guys that do all this are resveratrol, catechins, hesperidin, flavonols, ellagic acid, lutein and zeaxanthin, lycopene, alpha-carotene, beta-carotene, and beta-cryptoxanthin.

You don’t have to just eat fruits and veggies to gain the phytonutrient benefits, either. A lot of plant-based foods have them too, such as:

  • Whole grains
  • Nuts
  • Beans
  • Tea
  • Wine (now, don’t go crazy on this one!)


Study Finds Anti-Inflammatory Meds Are Causing Chronic Pain

Anti Inflammatories Cause Chronic Pain

A groundbreaking new study suggests that commonly used anti-inflammatory drugs and steroids may cause pain to become chronic. Could this lead to a dramatic paradigm shift in how pain is managed and prevented?

For the vast majority of people in acute pain, taking an over-the-counter anti-inflammatory, such as ibuprofen is the usual course of action. Inflammation has, for decades, been seen as a cause of pain and its control, the goal of patients and doctors. A new study suggests, however, that inflammation may actually be necessary to prevent pain from becoming chronic.

Given today’s overwhelming prevalence of chronic pain — pain that persists for more than three months — scientists have lately been turning their focus to studying the process by which acute pain transitions into more lasting and debilitating pain.

Researchers at McGill University recently completed a study in which they observed this process, using several methods. First, they looked at patients with lower back and facial pain. 

Upon analysis of their immune cell samples, the scientists were surprised to find that those whose pain resolved showed an intense spike in the activity of inflammatory genes during the acute pain stages, which then rapidly diminished within three months.

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