Healthy Eating for Pain Relief - Diane Gross, L.Ac.

Did you ever sit down to eat a plateful of pain? You may have unknowingly done just that! Some commonly eaten foods and food additives have been shown in research studies to provoke an inflammatory response, cause cellular death and increase pain levels in the body. Monosodium glutamate (MSG), aspartame, yeast extract, textured protein and soy protein isolate (a common ingredient is many soy-based meat substitute products) and refined sugars are among the culprits. They are considered to be ‘excitotoxins’. Exitotoxins are toxins known to over-stimulate and excite the neurons, which are the primary cells of the nervous system. This can lead to injury or even death of the neurons. Additionally, these foods can cause the body to release several neuropeptides, or amino acids, two of which are ‘Substance P’ and glutamate. Substance P is an important link in the transmission of pain signals in the body and can also increase the body’s inflammatory response which is intricately associated with pain. Glutamate functions directly as an excitotoxin. Eating excitotoxic foods not only can increase and sharpen a person’s experience of pain, but has also been shown to negatively impact a number of neurological and other disorders including fibromialgia, migraines, skin diseases, seizures, learning disorders, some kinds of obesity, and even some degenerative disorders such as Alzheimers, Parkinson’s disease and Lou Gehrigs disease (ALS). Avoiding these foods and food additives may help decrease pain levels and many neurological symptoms associated with excitotoxins. This is especially important if you are dealing with a chronic condition that makes you vulnerable. Eating foods that are natural and unprocessed is one of the easiest ways to reduce the amount of excitotoxins you consume. So next time you sit down to a meal , consider making it a pain-free one. Bon appetit!