Nutrition and Chronic Pain

Описание: During the March 2021 Pain Science Lecture Series, Philip Petrou, MD presents a lecture on Nutrition and Chronic Pain.

The Pain Science Lecture Series was created in 2016 by Heather Poupore-King, PhD, a Stanford clinical associate professor in the division of pain medicine and pain psychologist, to provide community-based education about chronic pain. These free monthly series are presented by Stanford pain medicine and pain psychology fellows and focus on various topics, including biological, psychological, behavioral and social factors as they relate to the experience of chronic pain.

Stanford Division of Pain Medicine
https://med.stanford.edu/pain.html

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0:00 Introduction
0:22 Outline
0:34 Problem Of Chronic Pain
1:08 Inflammation
2:44 Chronic Pain Conditions
3:28 Western Diet
4:01 Anti-inflammatory Diet
4:46 Fruits and Vegetables
7:05 Good carbs
7:18 Glycemic Index
9:26 Olive Oil
10:19 Red Meat vs White Meat
11:45 Fish
12:45 Legumes
13:58 Mediterranean Diet
18:55 SUPPLEMENTS
20:52 Vitamin D
24:47 Fiber
25:42 Omega-3 fatty acids
26:45 Magnesium
28:30 Turmeric and Ginger