Turning off pain through diet

Cinzia Cuneo 1 giugno, 2013 infiammazione cronica, salute

Originally published in the Journal de Montréal on June 1^st, 2013.

A growing body of research suggests that changes in one’s diet could alleviate – and in certain cases, even bring an end to – chronic pain.

The Seignalet Diet, developed by French physician Dr. Jean Seignalet, is becoming increasingly popular in Canada thanks to Jacqueline Lagacé’s best-seller “Comment j’ai vaincu la douleur et l’inflammation chronique par l’alimentation” (literally “How I turned off the pain with an anti-inflammatory diet”, shortly available in English).

The main principles of this diet are:

• exclusion of animal milks and derivatives;
• exclusion of all “modern” grains, such as all those containing gluten (wheat, rye, barley, oats, kamut and spelt), and corn ;
• exclusion of animal protein cooked at a temperature above 110° C.

This diet, also known as “hypotoxic“, would be beneficial against several autoimmune diseases (rheumatoid arthritis, ankylosing spondylitis, psoriatic arthritis, lupus erythematosus, scleroderma, multiple sclerosis, etc.), diseases related to “cell clogging” (such as acne, arthritis, fibromyalgia, migraine, etc.) and others (colitis, hives, psoriasis, etc.)

Notwistanding these benefits, it is not always easy to implement such diet, because of the limited food choices and the inherent risk of deficiencies.

That’s the reason why we developed specific menus against Chronic Inflammation, which are well-balanced and deficiency-free. Please find a sample here.

Try some of the recipes featured in these menus:

• Chicken and Spinach Curry [slow cooker]
• Fiddlehead and Orange Salad
• Lazy Fish
• Red Lentil and Tofu Curry
• Sweet potato and Bean Soup

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.