About this item
Inflammation is the immune system's defense mechanism in action. Acute inflammation is a desirable response to injuries and infections, but chronic inflammation, which can be present without noticeable symptoms for years, can lead to serious health problems, such as Alzheimer's disease, diabetes, cancer, and heart disease. Accomplished vegan chef Beverly Lynn Bennett explains the differences between acute and chronic inflammation, details their specific health effects, and outlines simple lifestyle strategies to minimize the damage that chronic inflammation can cause. Since poor diet is the primary driver of chronic inflammation, your food choices can make a crucial difference.Bennett identifies the most health-protective foods that contain the highest concentrations of phytochemicals and other essential inflammation-fighting nutrients.
About the Author
Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified foodservice operations manager, she earned her culinary arts degree in 1988 from the University of Akron, Ohio, and in the years that followed, gained much practical experience working in and managing vegan and vegetarian restaurants and natural foods stores.
Vegan since the early 1990s, Beverly is the author of The Complete Idiot's Guide to Vegan Living, The Complete Idiot's Guide to Vegan Cooking, The Complete Idiot's Guide to Gluten-Free Vegan Cooking, The Complete Idiot's Guide to Vegan Slow Cooking, Vegan Bites: Recipes for Singles, and others. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. She has hosted "The Vegan Chef" website at veganchef.com since 1999 and authored the long-running column "Dairy-Free Desserts" in VegNews Magazine.
Beverly currently lives and works in the vegan-friendly city of Eugene, Oregon, where her love of organic, healthy, and exciting foods fuels a passion for developing innovative vegan recipes. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. In her spare time, she can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/or gluten -free) , and helping to educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements.
