Demi Cross first developed an interest in inflammation based more on tiredness than from pain.
She says, “I didn’t feel sick; but, I always felt tired, puffy, like something was off.” A friend advised her to investigate her diet, especially foods that might be aggravating low-level inflammation.
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Inquisitive, Demi began her investigation. She discovered that many of her go-to dishes, although quick, were heavy in processed foods, refined sugars, and oils.
At that point she made the decision to change to a plant-based diet emphasising anti-inflammatory foods. Clean Eating Cookbook for Beginners: Eat Better, Feel Better, 500 No-Fuss Clean Recipes Incl. Whole Foods, Diabetic Recipes with 21-Meal Plan to Fuel Your Life
Initially, the change was not very extreme. She started building her meals around legumes, whole grains, and colourful vegetables, substituting oat or almond milk for dairy and adding more leafy greens. Her body answered slowly but definitely.
Demi acknowledges that there was no overnight dramatic change. But within a few weeks, I felt more like myself, my skin looked better, and I had more vitality.
The unexpected turn of events is She missed her former meals not once. “Plant-based eating doesn’t have to be plain,” she says. Cooking from the earth lends a great deal of taste and colour.
Her kitchen now smells of warm spices, filling lentils, and meals that taste as good as they seem to be healing.
