Inflammation, Health and Performance

by Bob Seebohar |   Date Released : 03 Sep 2009
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Bob Seebohar

About the author: Bob Seebohar

Bob Seebohar, MS, RD, CSSD, CSCS, is a nationally known board certified specialist in sports dietetics, an exercise physiologist, a strength and conditioning specialist and a USA Triathlon Certified Elite Coach. He has an undergraduate degree in Exercise and Sport Science, a Master’s degree in Health and Exercise Science and a second Master’s degree in Food Science and Human Nutrition. Bob was previously the Director of Sports Nutrition at the University of Florida and most recently a sport dietitian for the US Olympic Committee. He traveled to the 2008 Summer Olympics with Team USA and was the sport dietitian for the Olympic Triathlon Team. Bob is a competitive endurance athlete, having competed in hundreds of multisport races, most notably six Ironman races, the Boston Marathon, the Leadville 100 mile mountain bike race and the Leadville 100 mile trail running race. He currently owns his own business, Fuel4mance, which provides sports nutrition services to athletes of all ages and abilities.

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Comments (3)

Kumar, Ankur | 31 Dec 2013, 15:53 PM

Wow.. very nice article about food and inflammation, good to know which types of food can be given priority in reducing inflammation. A very good illustrations of charts to make us understand the processes but ya took me time to learn it well ;]

daniels, joe | 18 May 2012, 15:24 PM

No way that data can be correct. Farmed fish are fed grains and fish meal, Nothing in the natural food chain that will produce the high levels of omega 3 fatty acids necessary for inflammatory benefits in human.

Driscoll, David | 25 Sep 2009, 04:01 AM

According to your source (Nutrient Data) farmed salmon has a IF of 1689 ( and wild salmon only has only 901 ( and thus farmed is better???

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