Inflammation Nation: The First Clinically Proven Eating Plan to End Our Nation's Secret Epidemic » (Reprint)

Floyd H. "Ski" Chilton, Ph.D., has served on the faculty of the Johns Hopkins University School of Medicine and the Wake Forest University School of Medicine, where he is a professor of physiology and pharmacology. He has authored more than 110 articles and textbook chapters, and holds thirty-two issued and seventeen pending patents. He lives in Winston-Salem, N.C., and is the father of four children.

Laura Tucker is the coauthor of several health and medical books.

PROTECT YOURSELF AGAINST OUR COUNTRY'S MOST ALARMING HEALTH CRISIS.

In Inflammation Nation, internationally renowned scientist Dr. Floyd H. Chilton exposes the root cause of a host of seemingly disparate diseases, such as arthritis, heart disease, obesity, eczema, lupus, Alzheimer's, and emphysema: unbridled inflammation. The average American diet (even when we're making what we think are healthy choices) is inflaming our immune systems. But with Dr. Chilton's revolutionary, all-natural dietary program, you can learn how to choose foods that will help prevent, treat, and reverse the effects of this secret epidemic in as few as seven days.

The Chilton Program includes:

• Easy-to-follow meal plans developed in collaboration with a world-class medical school
• A new food pyramid that charts which foods you should enjoy or avoid
• The Inflammation Index, which gives you the inflammatory potential of more than 250 foods

Backed by twenty years of research, and by an unprecedented six clinical trials, Dr. Chilton's anti-inflammatory regimen is a must-have for the nearly 100 million Americans diagnosed with an inflammatory disorder and for the rest of us who must protect ourselves from this growing health crisis.

Publishers Weekly

What do arthritis, heart disease, allergies and asthma have in common? According to the authors, the underlying cause of each of these conditions is inflammation, which occurs when the body's "own immune system turns against itself." As Chilton, a professor of physiology and pharmacology, and writer Tucker explain, inflammation occurs when we consume "foods of affluence," e.g., farmed salmon and eggs, and out-of-season fruits and vegetables-foods that have replaced the seasonal nuts, fruits and vegetables enjoyed by our hunter-gather ancestors. In a sometimes alarmist tone, the authors warn readers of the dangers found in today's foods, which contain dangerous levels of an omega-6 fatty acid called arachidonic acid (AA). Chilton's dietary solution is designed to restore the body's fatty acid balance. Those who follow the Chilton Program will avoid foods that are high in AA and increase their consumption of fatty acids that inhibit inflammation. It's not clear that assigning an inflammatory index to a food is useful to health. Moreover, the world of fatty acids is a complex one, and even interested readers will find the theory behind the diet isn't as coherent as, say, many of today's more straightforward diets; the food index and recipes at the end of the book are easy enough to use, however. (Jan.) Copyright 2005 Reed Business Information.