with eggs and cheese excluded, some whole food nutrient values are lost, but the inflammation score does go from -91 to -12.
oat and almond milk info. related scoring info:
Oatmeal, instant, dry 1/3 cup -23
Oatmeal, regular, dry 1/3 cup -69
Almond milk,unsweetened 1 cup +33
(i personally wouldn't avoid slow cook oats to get the better IF score)
the database is too mainstream to get a score for the boiled sowthistle salad. maybe just treat it as spinach?
i did find info on sowthistle's available macro and micronutrient values in table 4B here, however: http://www.fao.org/wairdocs/other/ai215e/AI215E08.htm
maybe i'll try it out this summer
also fwiw, re the bread you mentioned:
Bread, multi-grain: 1 ounce = -34
the basic dataset used above comes from one person's proprietary resource. i paid $5 and i'm glad i did, but i wouldn't necessarily encourage anyone else to spend the money.
i would say the author's approach is an attempt at encouraging a varied healthful diet generally aligned to mainstream public health recommendations. however, it can easily be taken to unhealthy extremes if you zero in too tightly on the IF rating, for example ignoring diversity and choosing only the highest scoring anti-inflammatory food and excluding others. other than the inflammation score itself, the majority of this info and much more is freely available via public databases such as:
http://www.langual.org/langual_linkcate ... omposition
this is the only study i know of that attempts to put the IF factor system through the academic wringer:
Dietary inflammation factor rating™ system and risk of Alzheimer’s disease in elders
"tIFR was not associated with serum hsCRP level. After an average of 4.0 years of follow-up, 262 subjects developed incident AD. The tIFR was not associated with AD risk: compared to the lowest tertile of tIFR (most pro-inflammatory), HRs (95% CI) for the highest tertile (most anti-inflammatory) was 0.97(0.69–1.35) (p-for-trend=0.84), in the adjusted model. We conclude that tIFR might not be a biologically relevant measure of the inflammatory impact of the diet. Additionally, although it remains possible that tIFR might be related with some other aspects of inflammation not captured by hsCRP, lack of association with AD risk suggests its limited clinical utility."
mind you, i don't know if participants could be said to have used the system 'well' or 'poorly' when factors other than pure IF score are considered. i also don't know if consensus has been reached re roles for inflammation in alzheimer's:
Inflammation in Alzheimer disease: driving force, bystander or beneficial response?
The Messy Facts about Diet and Inflammation
https://www.scientificamerican.com/arti ... lammation/
Nutrition, Inflammation, and Disease
https://www.todaysdietitian.com/newarch ... 4p44.shtml
pursue optimal self care at least as actively as a diagnosis
ask for referrals to preventive health care specialists eg dietitians
don't let suboptimal self care muddy any underlying diagnostic picture!
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