The Inflammation-free Diet Plan

The Inflammation-free Diet Plan

The Scientific Way to Lose Weight, Banish Pain, Prevent Disease, and Slow Aging

Book - 2006
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Provides three weeks' worth of meal plans and dozens of low-IF recipes Other recent inflammation diet books such as The Anti-Inflammation Zone (Regan Books, 2005) raised awareness of the topic, but rate far fewer foods No other book covers as many foods as The Inflammation-Free Diet, more than 1,500 in all For the first time, helps readers not only choose good fats and good carbs but good proteins over bad proteins A safe alternative to anti-inflammatory drugs that are receiving negative media attention
Publisher: New York ; Toronto : McGraw-Hill, c2006
ISBN: 9780071464710
0071464719
Branch Call Number: ANF 616.0473 REI
Characteristics: xvii, 283 p. ; 24 cm
Additional Contributors: Torelli, Julius

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GerryD
Aug 06, 2014

I had great hope for this book from its heading "Scientific Way to Lose Weight" and its136 pages of tables, but I was extremely disappointed. Its chief good/bad food criteria is a calculated Inflammation-Free (IF) Rating that ranges from +1,889 (salmon fish oil) to -357 (beef brains). The rating is based on numerous food properties but the "weighting" of these properties is not provided (where is the underlying science?).
For its 'Therapeutic' Diet, the daily goal is to achieve an IF Rating of 200 or above, plus a Total Fat of about 65 g and Total Carbs of about 250 g.
A major flaw in this logic occurs when you view the 21 Meal Plans. Breakfast is considered to be the most important meal of the day but 18 of the 21 sample breakfast menus provided have a negative rating, one as high as -357 (a highly inflammatory meal). A number of her sample breakfasts consist of cereal and milk (with or without fruit) or a bran muffin with 2 tbsp of jam, 'corrected' with a high anti-inflammatory dinner. It would make more sense if all meals were on the positive side to minimize spikes.
The IF Ratings are based on serving sizes and there have been several comments on Amazon and other sites about the difficulty of adjusting the IF numbers to desired serving sizes and then calculating the totals for a full three meals plus snacks each day. The book actually suggests using a computer each day to do these calculations - good luck with that!
Since negative IF ratings only occur with saturated fats, trans fats, Omega-6 and a high glycemic load, a simpler diet would be to just minimize foods containing those elements.

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