Nina Rhodes never imagined how much chronic inflammation was weighing her down—until it started to lift. “I thought feeling foggy, stiff, and tired was just part of getting older,” she says. But after some routine blood work and a conversation with her doctor, she learned her inflammation markers were high, even though she wasn’t visibly ill.
“I knew something had to change,” she recalls. That change started with food.
Nina began reading about the link between inflammation and diet. What surprised her wasn’t that processed foods made it worse—it was how quickly whole foods could begin to reverse it. But she didn’t want to follow a rigid protocol or expensive supplement plan. “I needed something real, something I could stick with.”
So she created her own weekly structure. Each day had a clear goal: focus on plants, reduce sugar, add omega-3s, and avoid anything that made her feel sluggish. She kept the meals colorful and simple: oatmeal with berries, lentil stews, sautéed greens, grilled veggies, wild rice, and herbal teas.
The shift wasn’t just physical. “I started waking up with energy again,” she says. “My joints stopped aching. Even my mood got better.”
After seven days, the difference was undeniable. By week three, she had a new routine that felt second nature. “It wasn’t a cleanse or a challenge,” Nina says. “It was a reset—and now, it’s a lifestyle.”
