Wed, Jan-20-10, 12:04
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Senior Member
Posts: 6,498
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Plan: VLC, mostly meat
Stats: 202/200/165
BF:
Progress: 5%
Location: Montreal, Quebec, Canada
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I'm looking at the NutritionData FAQ about this inflammation factor scale. Apparently, it's based on the "independent work" of one Monica Reinagel. She's a nutritionist apparently and wrote a book called The Inflammation Free Diet Plan. Obviously, she's wants to sell that book but here's her website so we can see that she doesn't tell us what this inflammation factor actually is:
http://inflammationfactor.com/
http://www.nutritiondata.com/help/faq
Quote:
Q: A food's IF (Inflammation Factor) Rating™ is not what I would expect it to be. Why does it have that rating?
A: The IF Ratings™ displayed on NutritionData.com are based on the independent work of nutritionist Monica Reinagel. Basic information about the IF Ratings™ is provided on our Inflammation Help page. For more detailed information, please consult Monica Reinagel's book, The Inflammation Free Diet Plan, or her Web site, http://inflammationfactor.com.
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http://inflammationfactor.com/rating_system.php
Quote:
The formula used to calculate the IF Ratings measures the effects of more than 20 different factors that determine a food’s inflammatory or anti-inflammatory potential, including:
* amount and type of fat
* essential fatty acids
* vitamins, minerals and antioxidants
* glycemic index
* anti-inflammatory compounds
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Well, I've gone through all that and still haven't figured out how olive oil can score better on the IF scale when it scores lower on virtually all the underlying parameters. I'll see if I can stir the pot at her blog.
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