Instead of reaching for an anti-inflammatory medication, here are five soothing foods that may reduce inflammation and make your pain more manageable.
• Hot peppers: Capsaicin, the compound in peppers that makes your mouth feel hot, produces an anti-inflammatory effect and has potential antioxidant properties. Hot peppers are also rich in vitamins B6 and C, as well as potassium, fiber, and beta-carotene, which your body turns into vitamin A. It’s believed that the red and orange pigments in peppers, called carotenoids, protect against cancer as well.
• Turmeric: Turmeric is a bold, orange-yellow spice and is a great food to incorporate into your diet to reduce inflammation. Turmeric has been found to be as effective in reducing inflammation as some anti-inflammatory medications, thanks to the compound curcumin. Curcumin is the main active ingredient in turmeric. It’s been found to have powerful anti-inflammatory effects and is a very strong antioxidant. People use turmeric heavily in Indian and Southeast Asian cooking. You can also use it in salad dressings, soups, or your own anti-inflammation tonics and smoothies.
Need to know: Turmeric contains oxalate. When consumed in high doses, oxalate may contribute to kidney stones. Also, not all commercial turmeric powders are pure. Some may have additives that aren’t as beneficial.
• Garlic: Garlic not only is delicious but also may reduce inflammation from joint pain. Garlic is part of the genus Allium, which is known for its production of organosulfur compounds. When extracted and isolated, these compounds have a broad spectrum of benefits against microbial infections. They also promote heart health, fight cancer, and ease inflammation. Add a little extra garlic and herbs to any savory meals, salad dressings, or sauces.
• Cherries: Cherries have compounds in them known as anthocyanins. These are antioxidants that work to alleviate pain. Research shows that antioxidants in tart cherry juice can reduce pain and inflammation from osteoarthritis. Cherries are a rich source of polyphenols and vitamin C, both of which have antioxidant and anti-inflammatory properties.

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