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Turning off pain through diet

1 June, 2013 ,

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

autopromo_chronic_inflammation_en

Try some of the recipes featured in these menus:

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Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

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