Lola Starr didn’t set out to follow an anti-inflammatory diet. She was just trying to feel better—less bloated, fewer headaches, more stable energy.
“It wasn’t about weight or willpower,” she says. “It was about quality of life.”
Her journey started with small, curious changes. She added turmeric to her stir-fry. Swapped out cooking oils. Snacked on walnuts instead of crackers.
And when she started researching lesser-known foods linked to inflammation support, she found an entire world of ingredients she’d never tried.
“It was exciting,” she says. “Like unlocking a part of the grocery store I usually walked right past.” Lean1 Chocolate 5 Pound (37 Servings), Fat Burning Meal Replacement
From fermented vegetables to purple cabbage, flax seeds to fresh herbs, Lola slowly diversified her meals. She didn’t obsess over cutting things out—she focused on what she could add.
And the impact was real. “I didn’t expect subtle changes to do so much,” she says. “But I woke up clearer. My skin looked better. My focus was stronger.”
Now, anti-inflammatory eating is just how she cooks—full of color, spice, and variety. And those “unfamiliar” foods? They’ve become staples.
“You don’t need to follow a trend,” she says. “You just need to listen to your body. And be willing to try something new.”
