by Dr. Jen Mundt
This presentation is protected under copy-right and is not to be copied, distributed, or used in any way without the express written consent of Dr Jen Mundt
Immune response to overwork of a joint, injuries, bad diet, pathogens, etc. Prolonged inflammation, known as chronic inflammation, is characterized by simultaneous destruction and healing of the tissue from the inflammatory process.
Increased inflammation causes: Joint destruction Cardiovascular disease Chronic Allergies Nutrient deficiencies
What to eat & What NOT to eat!
Cow’s milk, beef, liver, pork, lamb
Arachidonic acid is the direct precursor to proinflammatory and pain-promoting immune markers
Saturated fats: activates pro-inflammatory markers
Cream: marked oxidative stress and lipid peroxidation that lasts for 3 hours after you eat Corn oil: rapidly activates pro-inflammatory effect
High glycemic OR carbohydrate dominant foods (white bread, sugar, high-carb fast-foodstyle breakfast): Oxidative stress Inflammation Suppressed immune function infection or dysbiosis Promotes bacterial overgrowth – inherently proinflammatory
Chemical preservatives & artificial sweeteners
Whole Foods:
Fruits Veggies Seeds Nuts Whole grains Omega-3, Omega-6 & Omega-9 Fatty acids Lean Sources of Protein
Lean meats Fatty cold-water fish Soy Whey proteins
Organic Foods
Non-genetically modified (usually, but not always) Non-irradiated Grown without pesticides, herbicides, non-organic fertilizers, antibiotics or hormones
More nutrients Taste better
Meats: Grass-fed, grass-finished organic meats
Critical in detox process of liver
Maintains energy Promotes healthy functioning of liver, kidneys & other organs Provides liquid to lubricate joints BEWARE of “sports drinks” OR “high energy drinks”
Toxic build up systemic manifestations
High in sugar (pro-inflammatory)
Try Electrolyte mix instead
Alpha-Lipoic Acid (ALA), EPA, DHA, GLA and oleic acid:
fatty acid supplementation
Anti-inflammatory Maintains integrity and functionality of cells
Vitamin C Anti-inflammatory Builds & maintains collagen (component in all connective tissue, including cartilage) Take with alpha lipoic acid
Vitamin D
Common deficiency Chronic illness or chronic musculoskeletal pain
Anti-inflammatory Immune boosting
Vitamin E
Natural (d-alpha) tocopherols OR D-a-tocopherol succinate
Bioflavonoids
Green tea
Antioxidant
Resveratrol
Decreases bruising Decreases edema due to inflammation
Antioxidant
Curcumin
Extremely anti-inflammatory
Quercitin
Ginger
Anti-inflammatory Antioxidant Antihistamine Extremely anti-inflammatory
Bromelain
Glucosamine sulfate Stimulates manufacture of GAGs by chondrocytes and promotes incorporation of sulfur into cartilage Increases ability to absorb shock Absorption rate 90-98%
Chondroitin sulfate, bovine cartilage
Mixed of intact or partially hydrolized GAGs Absorption rate 13%
Jen Mundt, ND
[email protected]
