29. Cauliflower

Like all cruciferous vegetables such as brussel sprouts, kale and broccoli, the cauliflower is known to have a whole lot of vitamins, fibers, and antioxidants that help reduce inflammation altogether. Specifically, sulforaphane, a flavonoid in cauliflower has been found to be able to block the enzyme that is responsible for causing joint inflammation. By eating at least half a cup of these vegetables per week, you are able to reduce the amount of pain in your joints. The only problem with eating too much of these is the gassy digestion.

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