August is National Wellness Month, a time to focus on improving overall health, smart food choices, and well-being.

As families plan back-to-school meals and post-summer recipes, the anti-inflammatory foods are making waves in the dietitian world.

Watch NBC 5 free wherever you are WATCH HERE WATCH HERE

A new study making headlines this summer suggests that colon cancer patients who follow an anti-inflammatory diet may live longer, according to a presentation in June by the American Society of Clinical Oncology. The findings, which echo a recent TODAY article spotlighting blackberries as an inflammation-fighting superfruit, align with what Teladoc Health Coach Aimee Dyess has been teaching for years.

Dyess, who serves clients in North Texas, says people are increasingly asking how food impacts not just weight or energy but mood, mental clarity, and even disease progression.

Get top local stories delivered to you every morning with NBC DFW’s News Headlines newsletter. SIGN UP SIGN UP

“This reinforces that food can be a powerful tool, not just for prevention, but also for improving outcomes in those already managing serious illness,” Dyess said. “Reducing inflammation truly supports the body on every level.”

For decades, inflammation was seen mostly as the body’s response to injury. But that view is quickly evolving.

“We’re finally starting to understand that inflammation isn’t just something that happens when we’re injured. It can also be a chronic, low-grade condition happening silently in the body,” Dyess said. “Now, with new research and better diagnostics, we’re seeing just how far-reaching its effects really are.”

From heart disease and digestive disorders to mood swings and brain fog, Dyess says inflammation is proving to be a common thread.

“When the body stays in a prolonged state of inflammation—triggered by poor diet, stress, or environmental factors—it creates wear and tear on cells and tissues,” she explained. “That damage sets the stage for chronic illness and disease.”

SURPRISING SYMPTOMS

While most people associate inflammation with joint pain or gut health, Dyess says some of its most surprising effects show up in the brain.

“For sure, brain fog and mood issues,” she noted. “This is often the culprit when many individuals might associate it with a hormone imbalance. But so many times, we identify that it is being triggered by inflammatory foods in our diet.”

Those foods, according to Dyess, are often ultra-processed snacks, sugary treats, refined carbs, and industrial seed oils.

Rather than focusing only on what to cut out, Dyess encourages people to start by adding more nutrient-dense whole foods, especially those high in antioxidants and healthy fats.

“Start by loading up on leafy green veggies like kale, spinach, and collard greens,” she said. “Berries are a great choice too. My favorite go-tos include raspberries, blueberries, and blackberries because they are all packed with antioxidants and make a great snack, salad topper, or dessert.”

She also recommends walnuts, almonds, avocados, olives, and extra virgin olive oil as pantry staples to support better health.

For those looking for fast results, Dyess says the good news is that your body responds quickly.

“People often report increased energy, less bloating, and reduced joint pain within a few days or weeks,” she said. “If you start cutting back on what’s creating inflammation, your body can start to heal very quickly.”

STAYING BALANCED

With summer vacations, BBQs, and plenty of sweet temptations across North Texas, Dyess says it’s still possible to stay on track without feeling restricted.

“It’s all about being intentional,” she said. “We like to talk about the 80/20 rule. 80% of the time, make the healthiest food choices you can. For the other 20% of the time, enjoy treats, without the guilt.”

That might mean choosing between a dessert and a cocktail rather than indulging in both, or starting the day with a protein-packed breakfast to avoid sugar crashes later.

Dyess says even with this knowledge, many people still struggle to break habits and make changes stick. That’s where a health coach comes in.

“We’re not just eating for nutrition—we’re eating for comfort, convenience, celebration, and habit,” she said. “Many inflammatory foods are engineered to be highly palatable and even addictive.”

As a coach, Dyess helps clients recognize those patterns and find real-life solutions that work in their daily routines. One strategy she often uses is a food mood journal.

“It’s not about tracking calories, but instead just noticing how your body responds when you eat a certain food. You may realize, ‘Oh wow, after I drank that soda my mood declined, or I didn’t feel as focused,’” she said. “You don’t have to overhaul your entire life overnight. Even one small change, like adding more whole foods or going for a daily walk, can start to shift things in a positive direction.”