[R]esearchers measured blood levels of three inflammatory markers: C-reactive protein (CRP), interleukin-6, and tumor necrosis factor-alpha.
And all three compounds were significantly lower in people who got 11 to 14 servings of low-fat dairy products each week compared with
people who got fewer than 8 servings.
It’s good news for your taste buds and your heart, because reducing the number of inflammatory compounds in your body may help protect you from heart disease.
(Taking this vitamin may help bring down bodywide inflammation, too.)