1 ALL BRASSICAS Broccoli, cabbages (all colours and shapes), cauliflower and brussels sprouts are all antiinflammatory. Eat at least one serving as part of at least one meal of your day, every day.
2 LEEKS, ONIONS AND SPRING ONIONS These share with brassicas a high soluble-fibre content, plus some insoluble fibre (roughage) and a lot of sulphur, which is great for the liver as well as the gut. Red onions are also rich in anthocyanidins, highly anti-inflammatory molecules. Leeks are an excellent source of insoluble fibre, including a type of fibre called inulin, which is intensely prebiotic. They also provide good amounts of a flavonol called quercetin that also acts as a prebiotic, feeding Bifidobacteria in particular. Make use of all of these by cooking up a soup.