A recent question we received in our Boulder Physical Therapy and Lafayette Physical Therapy practices was in regards to nutrition. Are there foods, diets, and supplements that could accelerate their recoveries if used concurrently with Physical Therapy interventions. An area of emerging research is on the relationship of high blood sugar levels, inflammation, cell damage, and disease risk. High blood glucose levels in the body trigger a complicated cellular cascade which leads to chronic levels of inflammation and cellular injury. Blood sugar may be unregulated in disease states such as diabetes or metabolic syndrome but also in how we eat each day.
The glycemic index has been published previously on which foods are most likely to trigger highly blood sugar levels. For example, white bread from processed flour compared to whole grains with higher fiber content. In addition, more and more research is being directed towards the harms of highly processed foods. These foods are designed and manufactured to replace fats, fiber, and protein content with sugar and salt for taste. By substituting the former for the later the foods impact on our blood sugar levels is greater and our satiety is decreasing. Leading us to eat more of the same food to reach fullness compared to a less processed food.
My recommendation to patients is to work with a physician or nutritionist to determine areas of the diet that can be improved with food substitution including adding more protein and less processed foods and/or foods that create harmful blood glucose levels. In addition, patients are advised to reflect on how they feel after eating foods that are more or less processed. Often their symptoms are improved with changing toward a more balanced diet including the least processed foods available.
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