Back Clinic Nutrition Team. Food provides people with the necessary energy and nutrients to be healthy. By eating various foods, including good quality vegetables, fruits, whole-grain products, and lean meats, the body can replenish itself with the essential proteins, carbohydrates, fats, vitamins, and minerals to function effectively. Nutrients include proteins, carbohydrates, fats, vitamins, minerals, and water. Healthy eating does not have to be hard.
The key is to eat various foods, including vegetables, fruits, and whole grains. In addition, eat lean meats, poultry, fish, beans, and low-fat dairy products and drink lots of water. Limit salt, sugar, alcohol, saturated fat, and trans fat. Saturated fats usually come from animals. Look for trans fat on the labels of processed foods, margarine, and shortenings.
Dr. Alex Jimenez offers nutritional examples and describes the importance of balanced nutrition, emphasizing how a proper diet combined with physical activity can help individuals reach and maintain a healthy weight, reduce their risk of developing chronic diseases, and promote overall health and wellness.
A satisfying salad is a great way to get more fruits and vegetables high in vitamins, minerals, and fiber. A salad using the right ingredients can be a filling meal. With the summer heat kicking in, making a quick, satisfying salad using your favorite ingredients can help cool off, rehydrate, and refuel the body.
Making A Satisfying Salad
Leafy Greens
Start with leafy greens.
They’re low in calories and a healthy source of fiber.
Different varieties include iceberg lettuce, leaf lettuce, spinach, escarole, romaine, kale, and butter lettuce.
Starchy vegetables like roasted sweet potatoes or cooked butternut squash.
These provide fiber, complex carbohydrates, vitamins, and minerals.
Fruit
Fruits or berries, blueberries, raspberries, blackberries, pomegranate seeds, apple slices, oranges, dates, and raisins can add vitamins, fiber, and antioxidants.
One-half cup of apple slices has 30 calories.
One-half cup of berries has about 40 calories.
Protein
A hard-boiled egg is an excellent source of protein.
A serving of lean beef, cooked shrimp, tuna, chicken breast, cheese strips, beans or legumes, hummus, tofu, or cottage cheese.
Be mindful of portion size.
A quarter cup of chopped chicken meat or one egg will add 75 calories.
Half a can of tuna adds about 80 calories.
Depending if it is low fat, two ounces of cubed or shredded mozzarella or cheddar cheese can add 200 calories.
Nuts or Seeds
Almonds, cashews, walnuts, pecans, sunflower, pumpkin, or chia seeds are great for added crunch.
All nuts add protein and heart-healthy polyunsaturated and monounsaturated fatty acids.
One-eighth cup of nuts adds around 90 calories.
Walnuts contain omega-3 fatty acids.
Salad Dressing
Add salad dressing.
One tablespoon of regular commercial salad dressing adds 50 to 80 calories.
Low-fat and reduced-calorie dressings are available.
Adding beans will increase fiber, protein, and total carbohydrates.
Body Signals Decoded
References
Chambers L, McCrickerd K, Yeomans MR. Optimizing foods for satiety. Trends in Food Science & Technology. 2015;41(2):149-160. doi:10.1016/j.tifs.2014.10.007
Cox, B D et al. “Seasonal consumption of salad vegetables and fresh fruit in relation to the development of cardiovascular disease and cancer.” Public health nutrition vol. 3,1 (2000): 19-29. doi:10.1017/s1368980000000045
Dreher ML, Davenport AJ. Hass avocado composition and potential health effects. Crit Rev Food Sci Nutr. 2013;53(7):738-750. doi:10.1080/10408398.2011.556759
Roe, Liane S et al. “Salad and satiety. The effect of timing of salad consumption on meal energy intake.” Appetite vol. 58,1 (2012): 242-8. doi:10.1016/j.appet.2011.10.003
Sebastian, Rhonda S., et al. “Salad Consumption in the U.S. What We Eat in America, NHANES 2011-2014.” FSRG Dietary Data Briefs, United States Department of Agriculture (USDA), February 2018.
Yen, P K. “Nutrition: salad sense.” Geriatric nursing (New York, N.Y.) vol. 6,4 (1985): 227-8. doi:10.1016/s0197-4572(85)80093-8
With the summer approaching, the day’s heat makes the body want to eat light or not at all. That’s when late-night hunger kicks in. Individuals can’t sleep because their stomachs won’t stop growling. Whatever the reason, the body needs something to eat to go back to sleep. The challenge is figuring out what’s quick, tasty, healthy, and can help promote sleep, as some foods contain compounds that can improve sleep.
Late-Night Nutritious Snacks
There are several reasons for needing a late-night snack, and a healthy snack can be a good way to get some additional nutrients for the next day. Having small nutrient-rich snacks under 200 calories is fine. Individuals who regularly have late-night snacks should consider having prepared snacks to promote sleep and not inhibit sleep. Planning is the key to choosing snacks to help support healthy sleep and satisfy hunger.
Snacks To Consider
Pumpkin Seeds
Pumpkin contains tryptophan which contributes to sleep.
They also contain essential nutrients zinc, phosphorus, potassium, selenium, and magnesium.
These can help combat illnesses related to inflammation.
Bananas
Bananas are a healthy source of dietary melatonin.
In one study, individuals who ate a banana had an increase in serum melatonin levels two hours after eating.
The potassium content of bananas can help inhibit muscle cramps, a problem some individuals have when trying to sleep.
Glass of Milk
Warm or cold, a glass of milk before bed can help improve sleep.
Milk contains antioxidant and anti-inflammatory properties, which can help improve sleep quality.
Sleep-inducing amino acids like tryptophan are also found in milk.
Dairy milk is not the only type of milk shown to aid sleep.
Soy milk is a good source of both melatonin and tryptophan.
Plant-based milk made with nuts can confer the same benefits as whole nuts.
Milk and Cereal
Individuals may reserve cereal for breakfast, but it can make a healthy late-night snack to promote sleep.
One study found that high-glycemic carbs in many corn-based cereals before bed reduced the time it took to fall asleep.
Limit portion size as the entire snack should be under 300 calories, especially for those with heartburn, as a heavy meal can exacerbate the problem.
Dairy products contain calcium, a mineral that directly produces the sleep hormone melatonin and is a natural relaxant in the body.
Peanut Butter and Jelly Sandwich
Foods like peanut butter contain an amino acid called tryptophan, which is converted into melatonin to promote sleepiness.
Carbohydrates like bread and jelly help make tryptophan more available to the brain.
Option for whole grain bread and natural peanut butter with no added sugars for added nutrition.
Yogurt with Fruit
Plain yogurt with berries, chopped nuts, and honey.
Yogurt provides a healthy source of calcium, which has been linked to better sleep.
Be sure to read the labels, as some varieties contain added sugar.
Fruit and Nuts
Fruit and nuts are great when hungry and tired.
They provide nutritional benefits, including vitamins, minerals, protein, complex carbs, healthy fats, and fiber.
They nourish, provide satisfaction, and help the body fall asleep.
An apple with a handful of almonds, a banana, and pecans, or a pear with a few walnuts.
One teaspoon of peanut butter on banana slices or dip apple slices in almond butter.
If almond butter is too thick for dipping, microwave 1-2 tablespoons for 30 seconds until it’s soft enough to dip.
Popcorn
Popcorn is a great snack that is low in calories.
Three cups of air-popped popcorn have fewer than 100 calories and about 4 grams of fiber.
Skip the butter and mix in dried spices for extra flavor.
Vegetables and Dip
Craving something crunchy and low-calorie, fresh vegetables and dip.
Any combination of raw carrots, broccoli florets, cucumber slices, celery, zucchini, peppers, and grape tomatoes can satisfy a rumbling stomach.
Enhance the flavor with a plain low-fat cottage cheese dip, Greek yogurt, or hummus.
Turkey Sandwich
When craving a sandwich, a combination of protein and complex carbohydrates from lean protein like turkey and whole grain bread with tomato, lettuce, and a splash of mayo and mustard can satisfy.
Allow enough time to digest, as being too full can inhibit sleep.
Chickpeas, the primary ingredient in hummus, contain tryptophan.
Body In Balance
References
Bandín, C et al. “Meal timing affects glucose tolerance, substrate oxidation, and circadian-related variables: A randomized, crossover trial.” International Journal of Obesity (2005) vol. 39,5 (2015): 828-33. doi:10.1038/ijo.2014.182
Beccuti, Guglielmo, et al. “Timing of food intake: Sounding the alarm about metabolic impairments? A systematic review.” Pharmacological research vol. 125, Pt B (2017): 132-141. doi:10.1016/j.phrs.2017.09.005
Behrouz, Sepide, et al. “The Antioxidant, Anti-Inflammatory, and Immunomodulatory Effects of Camel Milk.” Frontiers in immunology vol. 13 855342. 12 Apr. 2022, doi:10.3389/fimmu.2022.855342
Gallant, Annette, et al. “Nutritional Aspects of Late Eating and Night Eating.” Current obesity reports vol. 3,1 (2014): 101-7. doi:10.1007/s13679-013-0081-8
Stobiecka, Magdalena, et al. “Antioxidant Activity of Milk and Dairy Products.” Animals: an open access journal from MDPI vol. 12,3 245. 20 Jan. 2022, doi:10.3390/ani12030245
Not getting enough fiber in one’s diet can lead to fiber deficiency. Fiber helps support gut and microbiome health. Individuals not getting enough fiber may experience irregular bowel movements, constipation, blood sugar fluctuations, not feeling full/satisfied after eating, or rising cholesterol levels. About 100 trillion microorganisms in the gut are integral to maintaining a healthy immune system. Fiber is the food these microorganisms eat that helps them to do their job. Without the proper amount, the immune system’s health may also be compromised.
Fiber and Gut Health
Fiber and gut health benefits include regulating the body’s sugars, helping to keep hunger and blood sugar in check, helping to maintain a healthy weight, its ability to prevent or relieve constipation, reduce the risk of diabetes, heart disease, and certain types of cancer.
Dietary fiber, or roughage, is the part of plant foods the body can’t digest or absorb.
It passes through the stomach, small intestine, and colon and out of the body.
It is found mainly in fruits, vegetables, whole grains, and legumes.
Soluble and insoluble forms are important to overall health.
Types
Soluble Fiber
This type dissolves in water to form a gel-like substance.
It can help lower blood cholesterol and glucose levels.
It is found in oats, peas, beans, apples, citrus fruits, carrots, and barley.
Insoluble Fiber
This type of fiber promotes the movement of material through the digestive system.
It increases stool bulk, benefiting individuals who struggle with constipation or irregular stools.
Whole-wheat flour, wheat bran, nuts, beans, and vegetables, such as cauliflower, green beans, and potatoes, are good sources.
Benefits
Healthy Bowel Movements
Dietary fiber increases stool weight and thickness and makes it soft.
Fiber helps to solidify the stool by absorbing water and adding bulk.
A thicker stool is easier to pass, decreasing the potential for constipation and other problems.
Maintains Bowel Health
A high-fiber diet can lower the risk of developing hemorrhoids and small pouches in the colon/diverticular disease.
Studies have also found that a high-fiber diet can help lower the risk of colorectal cancer.
Some fiber gets fermented in the colon.
Researchers are looking at how this can help prevent diseases of the colon.
Lowers Cholesterol
Soluble fiber found in beans, oats, flaxseed, and oat bran can help lower blood cholesterol levels by lowering low-density lipoprotein or unhealthy cholesterol levels.
Studies also have shown that high-fiber foods can help reduce blood pressure and inflammation.
Regulates Blood Sugar Levels
In individuals with diabetes, fiber, particularly soluble fiber, can slow the absorption of sugar and improve blood sugar levels.
A healthy nutrition plan that includes insoluble fiber can help reduce the risk of developing type 2 diabetes.
Helps Achieve Healthy Weight
High-fiber foods can be more filling than low-fiber foods, helping individuals eat less and stay satisfied.
High-fiber foods can also take longer to eat and are less energy dense, meaning they have fewer calories.
Getting More Fiber
Ideas for adding more fiber to meals and snacks:
Fiber to Start The Day
Choose a high-fiber breakfast cereal with five or more grams of fiber per serving.
Choose cereals with whole grain, bran, or fiber in the name.
Add a few tablespoons of unprocessed wheat bran to the cereal.
Add Whole Grains
Try to make at least half of the grains eaten whole grains.
Look for bread that lists whole wheat, whole-wheat flour, or another whole grain as the first ingredient, with at least 2 grams of dietary fiber per serving.
Experiment with whole-wheat pasta, brown rice, wild rice, barley, and bulgur wheat.
Baked Foods
Substitute whole-grain flour for half or all white flour when baking.
Add crushed bran cereal, unprocessed wheat bran, or uncooked oatmeal to muffins, cakes, and cookies.
Legumes
Beans, peas, and lentils are recommended sources.
Add kidney beans to soups or salads.
Make nachos with refried black beans, fresh vegetables, whole-wheat tortilla chips, and healthy salsa.
Fruit and Vegetables
Fruits and vegetables are rich in fiber and vitamins and minerals.
Try to eat a favorite fruit daily.
Healthy Snacks
Fresh fruits, raw vegetables, low-fat popcorn, and whole-grain crackers are healthy choices.
Try for a handful of nuts or dried fruits; however, be aware that nuts and dried fruits can be high in calories.
Moderation
High-fiber foods are beneficial for the body’s health.
Adding too much fiber can promote intestinal gas, abdominal bloating, and cramping.
Increase fiber gradually over a few weeks.
This allows the natural bacteria in the digestive system to make adjustments.
Maintain hydration, as fiber works best when it absorbs water.
Individuals not sure how to incorporate more fiber can consult a nutritionist and health coach to help begin the process.
Gut Dysfunction
References
Anderson, James W et al. “Health benefits of dietary fiber.” Nutrition Reviews vol. 67,4 (2009): 188-205. doi:10.1111/j.1753-4887.2009.00189.x
Cronin, Peter, et al. “Dietary Fiber Modulates the Gut Microbiota.” Nutrients vol. 13,5 1655. 13 May. 2021, doi:10.3390/nu13051655
Fuller, Stacey, et al. “New Horizons for the Study of Dietary Fiber and Health: A Review.” Plant foods for human nutrition (Dordrecht, Netherlands) vol. 71,1 (2016): 1-12. doi:10.1007/s11130-016-0529-6
Gill, Samantha K et al. “Dietary fiber in gastrointestinal health and disease.” Nature reviews. Gastroenterology & hepatology vol. 18,2 (2021): 101-116. doi:10.1038/s41575-020-00375-4
The right kind of bread can be an extremely healthful food. Eating more whole grains is associated with lower weight and reduced health problems, heart disease, and cancer risk. Keeping bread in a healthy diet begins with choosing varieties with the best nutrition. Certain types are naturally high in fiber, vitamins, and minerals. Others are made from refined grains with added vitamins and minerals. Nutritional experts evaluate healthy breads based on researched health benefits and fiber, protein, micronutrient content, and total calories.
Healthy Breads
100% Whole Wheat
100% whole wheat bread contains abundant fiber and nutrients and is one of the most nutritious varieties.
A slice of bread made with all whole wheat flour provides 80 calories, 5 grams of protein, 0 grams of fat, 20 grams of carbohydrates, and 3 grams of fiber.
One hundred percent whole wheat bread also contains essential minerals like calcium, selenium, manganese, phosphorus, and thiamin.
Increasing whole grains has been shown to reduce the risk of multiple chronic diseases, including type 2 diabetes, cancer, and heart disease.
Studies have demonstrated the positive effects of whole grains on weight control.
Many breads advertise themselves as whole wheat and might not contain 100% whole, unrefined grains.
Read labels to determine if store-bought bread was made with only whole wheat flour.
A 100% whole wheat bread will either be labeled as such or have whole wheat flour as its first ingredient and does not list other flours like wheat flour or enriched bleached flour.
Multigrain
Whole grains like oats, buckwheat, barley, amaranth, and millet can be included in multigrain breads for increased fiber, protein, and micronutrients.
Adding a variety of whole grains like these can help reduce the risk of certain chronic diseases.
Navigating to healthy multigrain bread can be misleading.
Breads labeled as multigrain can be difficult to tell whether the grains used to make the bread were whole or refined.
It’s recommended to look for a multigrain bread label that has 100% whole grain.
Oat
Oats are whole grains that can supplement whole wheat in healthy store-bought and homemade breads.
Oats contain a special fiber called beta-glucan, with benefits that include lowering bad cholesterol, regulating blood sugar, and lowering blood pressure.
Oats are high in soluble fiber, which helps reduce constipation.
Read the labels and look for brands that list oats and whole wheat flour as the first ingredients with minimal added sugars.
Flax Seed
Flaxseeds are not grains, but they aren’t packed with nutrients.
Adding flaxseed might help protect against certain cancers and improve heart health.
Because the seeds are naturally gluten-free, flax seed bread can be an option for individuals with celiac disease or gluten sensitivity.
Some commercially prepared breads combine flax with wheat, but individuals may have to make their own for a loaf made entirely with flaxseed.
Sourdough
Sourdough bread is made through fermentation, which adds healthy probiotics to the finished product.
A diet rich in probiotics from fermented foods has been linked with positive health outcomes.
Benefits include the bread’s natural probiotics, improved digestion, immune system function, extra fiber, protein, and minerals.
For the healthiest, choose a variety made with whole wheat flour.
Benefits of a Healthy Diet and Chiropractic
References
Aune, Dagfinn, et al. “Whole grain consumption and risk of cardiovascular disease, cancer, and all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies.” BMJ (Clinical research ed.) vol. 353 i2716. 14 Jun. 2016, doi:10.1136/bmj.i2716
El Khoury, D et al. “Beta glucan: health benefits in obesity and metabolic syndrome.” Journal of Nutrition and Metabolism vol. 2012 (2012): 851362. doi:10.1155/2012/851362
Freitas, Daniela, et al. “Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial.” European Journal of Nutrition vol. 60,1 (2021): 113-122. doi:10.1007/s00394-020-02228-x
“Healthy Bread.” Hall’s Journal of Health vol. 3,7 (1856): 144-146.
Kikuchi, Yosuke, et al. “Effects of Whole Grain Wheat Bread on Visceral Fat Obesity in Japanese Subjects: A Randomized Double-Blind Study.” Plant foods for human nutrition (Dordrecht, Netherlands) vol. 73,3 (2018): 161-165. doi:10.1007/s11130-018-0666-1
Menezes, Leidiane A A, et al. “Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects.” Frontiers in microbiology vol. 9 1972. 21 Aug. 2018, doi:10.3389/fmicb.2018.01972
Parikh, Mihir, et al. “Flaxseed: its bioactive components and their cardiovascular benefits.” American Journal of Physiology. Heart and circulatory physiology vol. 314,2 (2018): H146-H159. doi:10.1152/ajpheart.00400.2017
P, Nirmala Prasadi V, and Iris J Joye. “Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health.” Nutrients vol. 12,10 3045. 5 Oct. 2020, doi:10.3390/nu12103045
Tosh, Susan M, and Nicolas Bordenave. “Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota.” Nutrition Reviews vol. 78, Suppl 1 (2020): 13-20. doi:10.1093/nutrit/nuz085
Supplements To Ease Headaches: Individuals dealing with headaches or migraines should consider incorporating supplements to ease headaches’ severity and frequency. Nutrition and food habits affect all systems in the body. Although slower to take effect than medications, if a diet is used correctly to heal the body and maintain health, other treatments may not be necessary or require less. Many health providers understand that food is a medicine that can assist healing therapies like massage and chiropractic care, which makes the treatment more effective when used with dietary adjustments.
Supplements To Ease Headaches
An unhealthy lifestyle and diet are not the only contributing factor to headaches. Others include:
The goal of functional medicine is to help individuals reach their health and wellness goals that, include:
Regularly active lifestyle.
Optimal breathing patterns.
Quality sleep patterns.
Thorough hydration.
Healthy nutrition.
Improved digestive health.
Improved mental health.
Improved musculoskeletal health.
Pain Receptors – Headache
Pain and discomfort symptoms present when various head structures become inflamed or irritated. These structures include:
Nerves of the head and neck.
Muscles of the neck and head.
The skin of the head.
Arteries that lead to the brain.
Membranes of the ear, nose, and throat.
Sinuses that form part of the respiratory system.
The pain can also be referred, meaning that pain in one area can spread to nearby areas. An example is headache pain developed from neck stiffness and tightness.
Causes
Foods
Determining whether food sensitivities cause or contribute to headaches or migraines can be challenging. Nutritionists and dieticians recommend keeping a food journal to keep track of foods, snacks, drinks, alcohol intake, how the body reacts, and how the individual feels.
This process can help recognize foods or eating patterns that may contribute to headaches.
An integrative health practitioner can support this process and help identify sensitivities.
By eliminating and avoiding processed foods, headaches may be alleviated. This includes limited exposure to artificial colors, sweeteners, flavors, and other unnatural additives.
Foods naturally high in magnesium include legumes, almonds, broccoli, spinach, avocados, dried figs, and bananas.
Ginger Root
Ginger root is a natural remedy for nausea, diarrhea, upset stomach, and indigestion.
Ginger root extract can be taken in supplement form or fresh ginger added to meals and teas.
Coriander Seeds
Coriander syrup is effective against migraine pain.
A method to relieve a headache is to pour hot water over fresh seeds and inhale the steam.
To increase the effectiveness, place a towel over your head.
Celery or Celery Seed Oil
Celery can reduce inflammation and lower blood pressure.
However, pregnant women or individuals with kidney conditions, low blood pressure, taking thyroid medication, blood thinners, lithium, or diuretics should not use celery seed.
Peppermint and Lavender Essential Oils
Both have a natural numbing and cooling effect that helps relieve headache pain.
Peppermint oil has also been found to be a natural antibacterial, antiviral, antifungal, antiparasitic, and pain reliever.
Lavender oil can eliminate nervous tension, enhance blood circulation, and relieve pain.
Both are effective pain relief tools for headache and migraine sufferers.
Butterbur
This shrub grows in Europe, some parts of Asia, and North America.
A study found that individuals who consumed 75 mg of the extract twice daily reduced migraine attacks’ frequency.
Feverfew
A herb plant whose dried leaves have been found to relieve symptoms associated with headaches, migraines, menstrual cramps, asthma, dizziness, and arthritis.
Feverfew can be found in supplements.
It can alter the effects of certain prescription and non-prescription medications.
There is plenty of evidence to support the benefits of healthy nutrition. Combined with a healthy diet and lifestyle, these supplements can help relieve headaches. As with any supplement, talk to a doctor before starting a supplement regimen.
Chiropractic Care For Migraines
References
Ariyanfar, Shadi, et al. “Review on Headache Related to Dietary Supplements.” Current Pain and headache report vol. 26,3 (2022): 193-218. doi:10.1007/s11916-022-01019-9
Bryans, Roland, et al. “Evidence-based guidelines for the chiropractic treatment of adults with headache.” Journal of Manipulative and physiological therapeutics vol. 34,5 (2011): 274-89. doi:10.1016/j.jmpt.2011.04.008
Diener, H C et al. “The first placebo-controlled trial of a special butterbur root extract for the prevention of migraine: reanalysis of efficacy criteria.” European Neurology vol. 51,2 (2004): 89-97. doi:10.1159/000076535
Kajjari, Shweta, et al. “The Effects of Lavender Essential Oil and its Clinical Implications in Dentistry: A Review.” International Journal of clinical pediatric dentistry vol. 15,3 (2022): 385-388. doi:10.5005/jp-journals-10005-2378
Maier, Jeanette A et al. “Headaches and Magnesium: Mechanisms, Bioavailability, Therapeutic Efficacy and Potential Advantage of Magnesium Pidolate.” Nutrients vol. 12,9 2660. 31 Aug. 2020, doi:10.3390/nu12092660
Mansouri, Samaneh, et al. “Evaluating the effect of Coriandrum sativum syrup on being migraine-free using mixture models.” Medical Journal of the Islamic Republic of Iran vol. 34 44. 6 May. 2020, doi:10.34171/mjiri.34.44
Pareek, Anil, et al. “Feverfew (Tanacetum parthenium L.): A systematic review.” Pharmacognosy Reviews vol. 5,9 (2011): 103-10. doi:10.4103/0973-7847.79105
Skypala, Isabel J et al. “Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence.” Clinical and translational allergy vol. 5 34. 13 Oct. 2015, doi:10.1186/s13601-015-0078-3
Gelatin is a stabilizer and thickener used to make desserts like fruit gelatin, pudding, mousse, marshmallows, candy, cakes, ice cream, and certain yogurts. It is also used in some shampoos and skincare products. Because animal products are used to make gelatin, it is not a vegan-friendly food, and even some non-vegans choose not to eat it. However, there are gelatin alternatives that are made from non-animal sources. The use of gelatin may provide certain health benefits, and there are some medical uses for pharmaceutical-grade gelatin.
Gelatin Health
Gelatin is affirmed as generally recognized as safe/GRAS by the U.S. Food and Drug Administration. Gelatin is made by boiling the skin, tendons, ligaments, or bones of animals – cows or pigs in water. This process releases collagen, a protein that provides structure and is the most abundant in the human body. Once the collagen is extracted, it is:
Concentrated
Filtered
Cooled
Extruded
Dried
Alternatives
Thickening agents can be made from different ingredients. These include:
Agar-agar
Also called agar, this thickener is made from cooked and pressed seaweed.
This gelling agent is available online and in some supermarkets in powdered, flaked, and bar form.
When cooking with it, substitute agar for gelatin using equal amounts if using the powder.
If using flakes, a tablespoon equals about a teaspoon of the powder.
Certain citrus fruits require more agar when substituting.
Agar does not gel well for recipes that include uncooked mangoes, papaya, and pineapple.
Pectin
Pectin is a gelling agent found naturally in apples and citrus fruits.
Food manufacturers use pectin to make some yogurts and candies and enhance fruit-based beverages.
It can also thicken jams, jellies, and other foods.
This thickener is usually for making softer gels and puddings.
Benefits
Improved Bone Health
A benefit of gelatin is the protection of bones; however, evidence supporting its use is limited.
An early study found that hydrolyzed gelatin, such as pharmaceutical grade, may help reduce pain symptoms in individuals with knee or hip osteoarthritis.
Researchers thought that it could have a beneficial effect on cartilage metabolism.
A study found that adding gelatin to an intermittent exercise program improved collagen synthesis and could aid in injury prevention and tissue repair.
Treatment of Diarrhea
Some studies have suggested that gelatin tannate, which contains tannic acid, can reduce chronic diarrhea.
One study found that using gelatin tannate and other products like probiotics could be effective.
However, further research is needed.
Recipe Alternative
Individuals following specific diets or nutritional plans can use gelatin to thicken foods instead of ingredients that they are avoiding or removing from their eating plan.
It can be used by those following low or no – carb or grain-free diets.
Individuals with wheat allergies, celiac disease, non-celiac gluten sensitivity, or who follow a gluten-free diet can use gelatin or other thickeners instead of flour.
Adding flour to foods like soups and stews can increase the carbohydrate count.
Cornstarch is one replacement that thickens when food is heated, like flour; however, gelatin thickens when food is cooled.
For example, some chefs use 1 ½ teaspoons of gelatin per cup of stock to thicken soups.
Nutrition
The USDA provides the following nutrition information for a single envelope or around one tablespoon/7 grams of gelatin.
Carbohydrates
There are about 30 calories per tablespoon, and none of the calories are from carbohydrates.
There are 0 grams of total carbohydrates, 0 grams of sugar, and 0 grams of fiber.
Because there are no carbohydrates, it will not impact blood sugar levels.
However, it is not usually consumed by itself.
It is commonly used to thicken desserts with sugar and carbohydrates that can elevate blood sugar levels.
Fats
There is no fat in a tablespoon serving of gelatin.
A 100-gram serving contains less than a gram of fat.
Protein
Gelatin provides about 6 grams of protein in one tablespoon serving.
It should not be considered a high-protein food.
Vitamins and Minerals
The powder does not contribute any significant micronutrients.
Does not provide vitamins or minerals.
Storage and Safety
It should be kept in a sealed container and stored in a cool, dry place.
It should stay fresh for about three years when unopened and stored correctly.
It should not be frozen.
Chiropractic Success Story
References
Blanco, Francisco J, and Ronald K June 2nd. “Cartilage Metabolism, Mitochondria, and Osteoarthritis.” The Journal of the American Academy of Orthopaedic Surgeons vol. 28,6 (2020): e242-e244. doi:10.5435/JAAOS-D-19-00442
Daneault, Audrey, et al. “Biological effect of hydrolyzed collagen on bone metabolism.” Critical Reviews in food science and Nutrition vol. 57,9 (2017): 1922-1937. doi:10.1080/10408398.2015.1038377
Florez, Ivan D et al. “Gelatin tannate for acute diarrhea and gastroenteritis in children: a systematic review and meta-analysis.” Archives of Disease in Childhood vol. 105,2 (2020): 141-146. doi:10.1136/arch dis child-2018-316385
Hölzl, Katja, et al. “Gelatin methacryloyl as an environment for chondrocytes and cell delivery to superficial cartilage defects.” Journal of tissue engineering and regenerative medicine vol. 16,2 (2022): 207-222. doi:10.1002/term.3273
Lopetuso, L et al. “Gelatin tannate and tyndallized probiotics: a novel approach for the treatment of diarrhea.” European Review for Medical and pharmacological sciences vol. 21,4 (2017): 873-883.
Shaw, Gregory, et al. “Vitamin C-enriched gelatin supplementation before intermittent activity augments collagen synthesis.” The American Journal of clinical nutrition vol. 105,1 (2017): 136-143. doi:10.3945/ajcn.116.138594
Tehranzadeh, J et al. “Cartilage metabolism in osteoarthritis and the influence of viscosupplementation and steroid: a review.” Acta radiologica (Stockholm, Sweden : 1987) vol. 46,3 (2005): 288-96. doi:10.1080/02841850510016027
Around the world, many individuals will have some reaction to the foods they consume. This type of reaction can lead to a series of unwanted symptoms that affect not only the vital organs of the body but also the musculoskeletal system. This allergic reaction can cause inflammatory effects that lead to joint pain and swelling while affecting a person’s quality of life. Inflammation is the body’s natural defense response from the immune system to repair the body inside and out. When food allergies start to affect the entire body, it can cause the individual to be in constant pain, and many individuals will go to treatments to reduce the symptoms caused by food allergic reactions; however, the residual effects of the allergic reaction can still interfere with the body and affect the musculoskeletal system. Today’s article focuses on food allergies, how they are associated with inflammation in the musculoskeletal system, and how MET therapy can help relieve inflammation associated with food allergies. We utilize and provide valuable information about our patients to certified medical providers who use soft tissue stretching methods like MET to reduce inflammation associated with food allergies affecting the musculoskeletal system. We encourage patients by referring them to our associated medical providers based on their findings. We support that education is a marvelous way to ask our providers the most interesting questions at the patient’s acknowledgment. Dr. Alex Jimenez, D.C., incorporates this information as an educational service. Disclaimer
What Are Food Allergies?
Have you been dealing with muscle swelling in different locations of your body? Do you see redness or feel a burning sensation in your muscles? Or do your muscles and joints feel achy throughout the day? Many of these pain-like symptoms are associated with inflammatory effects caused by food allergies. Research studies have revealed that food allergies are often defined as an immune reaction to food proteins that many individuals worldwide and, when indigested, are responsible for various symptoms that involve the skin, gastrointestinal tract, and respiratory tract. Many individuals would often confuse a food allergy with food intolerance since the musculoskeletal and gastrointestinal systems are caused by inflammation. Research studies have found that food intolerances are non-immunological responses that cause numerous symptoms and hypersensitivity to the body. Many factors correlate to food intolerances, and food allergies can affect the musculoskeletal system with pain-like symptoms like inflammation.
Food Allergies Associated With Inflammation In The Musculoskeletal System
When food allergies or food intolerances occur in the body, it can cause the individuals to have unwanted pain-like symptoms to cause inflammation to appear in the body. When it comes to inflammation in the body, it is produced by the immune system. It helps repair old cells and attack foreign invaders affecting the musculoskeletal system. In “Clinical Applications of Neuromuscular Techniques,” Dr. Leon Chaitow, N.D., D.O., and Dr. Judith Walker DeLany, L.M.T. stated that specific individualized pathophysiological responses exist to many foods and liquids that are being taken accounted for a significant amount of overlapping symptoms being produce. The book also states that it includes pain and discomfort to the musculoskeletal system. To that point, to figure out these presenting symptoms, whatever allergic pathogen is being derived from the food itself could be the result. Additional studies mentioned that food allergies and tolerances are sometimes not established when inflammation from the GI tract and causing pain-like symptoms associated with the musculoskeletal system. Fortunately, there are various treatments to reduce the effects of food allergies and intolerances while restoring the musculoskeletal system.
The Benefits Of A Healthy Diet & Chiropractic Care-Video
Have you been dealing with gut inflammation that is affecting your musculoskeletal system? Are you experiencing aches and pains throughout your entire body? Or do you have joint issues that are causing you limited mobility? Many of these issues are associated with food intolerances and allergies that can cause inflammation of the musculoskeletal system leaving the individual in pain. Fortunately, there are many ways to reduce the effects of inflammation associated with food allergies. The video above explains how eating the right foods while being considerate of food allergies can be combined with treatment like chiropractic care, which can help reduce inflammation while realigning the body through manual manipulation. Chiropractors also use soft tissue techniques like MET to help regain joint mobility and reduce the effects of inflammation-causing muscle and joint stiffness.
MET Therapy Relieving Inflammation Associated With Food Allergies
Therapies like soft tissue massages, massage therapy, physical therapy, or chiropractic care all work together with having a nutritional diet plan to prevent flare-ups from food allergies and intolerances. Research studies have found that MET helps stretch the affected muscles induced by inflammation associated with food allergies. This technique allows the body to naturally heal itself and prevent inflammation from exceeding more into the body. Combined with anti-inflammatory foods, many individuals know what food they can and can not consume. Additionally, it allows them to be more mindful of their bodies and sends them on the right track of their health and wellness journey.
Conclusion
Overall, many individuals often confuse food allergies and food intolerances, which can cause the musculoskeletal system to be dealing with symptoms of inflammation and pain. Since inflammation is the body’s natural defense system, it is important to be mindful of what is consumed to prevent overlapping risk profiles from causing muscle and joint pain. Luckily, numerous treatments are available to reduce the effects of chronic inflammation associated with food allergies and help the body naturally heal itself. Combining treatments like MET and a healthy nutritional diet can help the body reduce the effects of inflammation from affecting the musculoskeletal system while also allowing the individual to make smart choices in their health and wellness journey.
References
Chaitow, Leon, and Judith Walker DeLany. Clinical Applications of Neuromuscular Techniques. Churchill Livingstone, 2003.
Lopez, Claudia M, et al. “Food Allergies – Statpearls – NCBI Bookshelf.” In: StatPearls [Internet]. Treasure Island (FL), StatPearls Publishing, 31 Jan. 2023, www.ncbi.nlm.nih.gov/books/NBK482187/.
Ohtsuka, Yoshikazu. “Food Intolerance and Mucosal Inflammation.” Pediatrics International : Official Journal of the Japan Pediatric Society, U.S. National Library of Medicine, 2015, pubmed.ncbi.nlm.nih.gov/25442377/.
Sbardella, Silvia, et al. “Muscle Energy Technique in the Rehabilitative Treatment for Acute and Chronic Non-Specific Neck Pain: A Systematic Review.” Healthcare (Basel, Switzerland), U.S. National Library of Medicine, 17 June 2021, www.ncbi.nlm.nih.gov/pmc/articles/PMC8234422/.
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Fiber and Gut Health
