Here’s yet another reason not to skimp on green leafy vegetables, whole grains and nuts: they are all rich in magnesium, a mineral that about 60 percent of us don’t consume enough of. “I encourage anyone who’s susceptible to inflammation to assess their magnesium intake,” says Forrest H. Nielsen, Ph.D., a research nutritionist at the USDA’s Grand Forks Human Nutrition Research Center in North Dakota. (Ask your doctor to check your magnesium levels with a blood test.) “There’s a lot of evidence that people with high inflammatory markers often have low magnesium levels. Plus, people who have conditions associated with inflammation, like heart disease and diabetes, also tend to have low magnesium levels,” Nielsen says. In short: eating more magnesium-rich foods could help lower your chances of inflammation.