The Pantry Pulses That Fight Inflammation Better Than Berries

Lisette Marie

27. Sprouted Lentils (Enhanced Enzyme Activity)

Vibrant close-up of mixed bean sprouts filling a modern bowl. Photo Credit: Pexels @Nourishment DECODED

Sprouting lentils (mung, red, or green) dramatically changes their nutritional profile, providing an anti-inflammatory advantage. The sprouting process activates digestive enzymes and significantly increases their Vitamin C and antioxidant content. More crucially, sprouting reduces phytic acid, which normally binds to and blocks minerals like zinc and magnesium. Consuming sprouted lentils ensures maximum absorption of these essential minerals, providing the necessary cofactors for countless anti-inflammatory and cellular repair processes.

28. Soybean Oil (Non-GMO/Refined) — The Vitamin K Source

Combine harvesters loading soybeans into a truck in Paragominas, Brazil. Photo Credit: Pexels @MELQUIZEDEQUE ALMEIDA

Soybean oil (when minimally refined and non-GMO) offers a unique benefit as a surprising source of Vitamin K among common cooking oils. Vitamin K is essential for activating proteins that maintain bone density and regulate calcium metabolism, both vital to systemic structural integrity. While often dismissed due to its Omega-6 content, using soybean oil in balance with Omega-3 fats can ensure adequate Vitamin K intake, which contributes to reducing the silent, chronic stress and structural fatigue that fuels inflammation.

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27. Sprouted Lentils (Enhanced Enzyme Activity)

28. Soybean Oil (Non-GMO/Refined) — The Vitamin K Source

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