Foods that Fight Pain: “Reduce Pain and Inflammation through Proper Nutrition”

Our predispositions and thresholds to pain are predicated by a number of factors, not least of which is our body chemistry. That same body chemistry is created, in large part, by the foods and fluids we ingest. This eye opening presentation discusses the nutritional effects on our body’s chemistry as it relates to chronic pain and inflammation. Presentation discusses:

  1. How body chemistry affects pain and inflammation
  2. How nutrition affects the chemical nature of pain
  3. Reducing the chemical mediators of pain and inflammation with nutrition
  4. Repairing and rehabilitating joint and muscle health with nutrition
  5. Antioxidants role in preserving joint and muscle health and longevity

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