Tags: Chronic Pain | anti-pain diet | Dr. Russell Blaylock | anti-inflammatory | flavonoids

Foods That Stop Pain

Thursday, 07 Feb 2013 10:41 AM

By Donna Scaglione

Take a handful of steamed and cooled vegetables — preferably cruciferous veggies like broccoli, cauliflower, or Brussels sprouts — and toss them in a blender. Throw in some fruit to sweeten things up, like apples or blueberries, and blend well. Enjoy once or twice a day.
While this blender drink may not sound as appetizing as your favorite strawberry daiquiri, it packs powerful healthy compounds and it can help reduce chronic inflammation and pain in the body, according to nutrition researcher and top neurosurgeon Dr. Russell Blaylock. And the concoction is tastier than you might think.
The star ingredient in this unorthodox blender drink is flavonoids, substances in the vegetables that stimulate anti-inflammatory action in cells and work to block pain. In addition to lots of fruits and vegetables — at least 10 servings a day — Dr. Blaylock recommends whole grains, organically raised chicken, turkey, and lean beef, as well as white tea, which has higher concentrations of flavonoids than other teas.
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Dr. Blaylock’s plan is similar to anti-inflammatory-based strategies espoused by Dr. Andrew Weil, and the nutrition experts behind the Mediterranean diet, and the Zone Diet.
“You’re eating a small amount of meat and the vegetables, some whole-grain rice. If you’re eating that, it’s tasty. You’re not just eating pure vegetables,” says Dr. Blaylock.
Another important way to reduce pain through diet is to decrease the consumption of pro-inflammatory omega-6 oils found in lots of processed foods. These oils include corn, safflower, soybean, peanut, sunflower, and canola. At the same time you should boost your intake of omega-3 fatty acids found in olive oil, walnuts, and wild, cold-water fish like tuna.
“When you reduce inflammation, that significantly reduces pain — there’s no question,” says Dr. Blaylock, whose recommendations evolved from years of studying neurological research and treating chronic pain in his practice.
Some patients have experienced such dramatic results that they stopped or reduced their pain medications, he says.
“Usually they get off all their medications. It depends. Some chronic conditions still require some pain medication but [patients] use a lot less. They find out they can cut their use by 50 percent, 75 percent. You feel bad when you take these powerful medications. They can’t think; they’re sleepy all the time.”
Dr. Blaylock, author of The Blaylock Wellness Report and four books on nutrition, says most doctors’ first reaction to a patient in pain is to prescribe painkillers. Often, diet isn’t even discussed. What’s more, many Americans have been raised on and continue to eat a heavily processed diet full of taste-enhancing excitotoxins like monosodium glutamate, which exacerbate pain.
“When they feel bad they don’t connect it to what they’ve eaten because they’re eating it all the time,” he says. “They eat it three times a day. They snack on it. They go to restaurants and eat it. So they don’t associate what they’re eating with how bad they’re feeling. And eventually they get to the point where they feel bad all the time and they assume everybody feels that way. They think it’s normal.”

The full version of this article – including Dr. Blaylock’s complete anti-pain diet – first appeared in Newsmax magazine. To read more, click here.

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