I think you're far better off looking after your longer term diet to prevent the inflammation in the first place. Antioxidants in plant foods are your phenols, carotenoids, and vitamins while in meat they are amino acids making up complete proteins. The mechanisms at play there are way better understood.

I personally try to make sure I include ingredients like garlic, cinnamon, ginger, etc. where possible, guiding my snacks more towards nuts and cheeses, and avoiding too much saturated fat while still getting most of my protein for the day from real meat. I take my salads and stir-fries very seriously, but it seems to be a lost art at times.

I try not to overthink these basics, but I'm willing to bet many people have mediocre to poor diets from this perspective despite knowing better because they lose track and things get boring.

I feel like in this day and age we should be in the middle of a scientific and culinary renaissance full of exciting recipes that incorporate these ingredients in new ways. Instead I see a lot of traditional or ethnic-inspired cuisine lacking creativity. Not that what we have is bad, just boring.

All this to ask if anyone has solid cookbook recommendations?