treat Pain with Nutrition

treat Pain with Nutrition

Our diet can greatly affect the production of substances that regulate the human body’s response to injuries and infections and therefore to the sensation of pain. Inflammation is activated and controlled by substances produced by the human body. Prostaglandins affect many substances including menstrual hormones, hormones that determine fluid balance in the human body and also affect pain and the response to inflammation. The good news is that we can influence these factors through diet.

Prostaglandin E-1 (PGE-1) is a vasodilator (dilates blood vessels) and has mild anti-inflammatory properties. It consists of omega six (Ω6) fatty acids, such as GLA found in seed oils. By converting GLA to DGLA in the next step to form PGE-1, the production of PGE-2 is inhibited. PGE-2 is prostaglandin that promotes inflammation, while in end stage infections also helps to suppress the immune response to get the body back to normal. It is not harmful prostaglandin, but the levels in the body should not be too high or produced chronically by the body. It is made up of a type of omega omega-6 fatty acid, called arachidonic acid (AA) found in meat and dairy, and GLA when omega-3 fatty acid levels are low. PGE-3 is an anti-inflammatory prostaglandin.

Its deficiency in the human body is associated with immune system disorders (such as chronic inflammation, allergies and autoimmune diseases), which are due in part to the predominance of PGE-2. PGE-3 is made up of Ω3 fatty acids found in fatty fish and vegetable fatty acid sources such as flaxseed. Since these substances are made up of fatty acids such as omega-3 EPA and omega-6 GLA, we can affect levels through dietary changes.

In the absence of fatty acids, the corresponding prostaglandins are not produced. Make sure you get enough fatty acids to form the necessary short-term inflammatory reactions that are necessary after an injury. The main change in diet that must be followed is the increase in the intake of Ω3 fatty acids. Unfortunately, the content of Ω3 fatty acids in beef has been significantly reduced, due to the change in the diet of cattle from free-range foods to livestock cereals.

At the same time, the consumption of fatty fish has decreased compared to the past. Incorporating in your diet the consumption of fatty fish 3 times a week or a tablespoon of flaxseed daily, will dramatically improve the balance of anti-inflammatory substances with substances that regulate inflammation in the human body. In this way both the balance of hormones and the healthy reaction of the human organism in pain and inflammation.