Spinal Decompression Nutrition
Non-surgical spinal decompression relieves pain related to spinal conditions, injuries, and disorders that provides a comfortable, affordable alternative treatment option to costly and invasive surgical procedures. Non-surgical spinal decompression can also relieve pain associated with post-surgical rehabilitation. A key to successful outcomes is including added components of the treatment that includes spinal decompression nutrition.
Spinal Decompression Nutrition
Proper nutrition and a balanced diet are essential elements of overall health. Individuals suffering from herniated discs, bulging discs, degenerated discs, sciatica, and chronic low back and neck pain are often deficient in vitamins and minerals, leading to inflammation and pain. These deficiencies can cause or exacerbate the pain and prevent or slow down healing. The bones, muscles, and other structures in the spine need proper nutrition to be strong enough to support the body and perform functions optimally. A health coach and nutritionist can recommend the proper diet and supplements to expedite healing, depending on the patient, the circumstances, and the individual situation. A non-inflammatory diet can make a big difference in patients’ symptoms and the effectiveness of decompression therapy.
The Right Foods
Eating a balanced diet with the right amount and variety of vitamins and nutrients can reduce back problems by nourishing the spine’s bones, muscles, discs, and other structures. While a healthy diet calls for various vitamins and nutrients, several healthy choices can directly benefit the spine. First and foremost is:
Sugar and Nitrate Reduction
- High sugar diets lack the nutrients needed to prevent the release of inflammatory mediators.
- The average individual consumes around 100 lbs of sugar per year.
- Dessert foods are high in fatty acids, which increase inflammation.
- Any foods containing high fructose corn syrup like salad dressings and sodas.
- Processed foods high in nitrates like hot dogs, sausage, and lunch meats.
Increase healing of the spine at the cellular level with superfoods that include:
- Shellfish – shrimp, crab, prawns, and oysters.
- Dark green vegetables – spinach, asparagus, kale, and collards.
- Red Fruits and Vegetables – red peppers, beets, dark berries like blackberries and blueberries.
- Olive oil.
- Black olives.
- Red onions and apples.
- Flaxseeds, chia seeds, grains, and nuts.
- Beans – navy beans, kidney beans, soybeans.
- Cold Water Fish – sardines, mackerel, salmon, anchovies, and herring.
- Winter Squash.
- Water – maintaining hydration is important for re-hydrating degenerated, dried-out discs.
Pre Spinal Decompression Nutrition
The human body was created to heal itself; however, getting the proper nutrition can be difficult as circulation is impeded/blocked when going through a back injury or spinal condition. Eating and/or supplementing with essential nutrients and minerals could be recommended to encourage and engage the healing process. Using nutrients to improve recovery and healing is known as immunonutrition. Pre-decompression allows the tissues to begin healing. Then the chiropractic health team can prepare the tissues for decompression through therapeutic massage, heat, low-level laser therapy, and ultrasound.
DRX9000 Explained by a Neurosurgeon
Calder, Philip C. “Fatty acids and inflammation: the cutting edge between food and pharma.” European journal of pharmacology vol. 668 Suppl 1 (2011): S50-8. doi:10.1016/j.ejphar.2011.05.085
Gay R. “All About Spinal Decompression Therapy.” Spine-health. www.spine-health.com/treatment/chiropractic/all-about-spinal-decompression-therapy. Published September 2013. Accessed April 2015.
InformedHealth.org [Internet]. Cologne, Germany: Institute for Quality and Efficiency in Health Care (IQWiG); 2006-. What is inflammation? 2010 Nov 23 [Updated 2018 Feb 22]. Available from: www.ncbi.nlm.nih.gov/books/NBK279298/
Innes, Jacqueline K, and Philip C Calder. “Omega-6 fatty acids and inflammation.” Prostaglandins, leukotrienes, and essential fatty acids vol. 132 (2018): 41-48. doi:10.1016/j.plefa.2018.03.004
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