If you’re suffering with nagging aches, there’s something you need to know: Eating specific foods can help relieve your chronic pain.
The key is striking a perfect balance between acidic (inflammatory) and alkaline (anti-inflammatory) foods. This will help control your pH levels, and that can make all the difference between enduring pain and overcoming it.
In his Pain-Free Life Protocol, Dr. Pescatore explains, “If you’re in a lot of day-to-day pain, eat a diet that balances your body’s pH level—which measures how alkaline or acidic it is. An acidic pH can trigger inflammation, while an alkaline pH cools it.”
He notes that inflammation is the “single, secret cause of all pain.” And the best place to start cooling inflammation to calm pain is with the food you eat…
Stop inflammation from igniting a pain cycle
Your pH level is measured on a scale from 0 to 14, with a lower number indicating an acidic pH and a higher number indicating an alkaline pH. According to researchers, the ideal balance is around 7.4—just slightly more alkaline than acidic.
But as Dr. Pescatore points out, the Standard American Diet (SAD) is loaded with carbohydrate-heavy processed foods that boost acidic pH—an imbalance that promotes inflammation and pain.
He cites a two-year study in Sweden where those on a low-carb diet experienced less pain compared to participants on a low-fat diet who saw no improvement in pain levels.
In another study, obese people who ate more fish and plant-based proteins like nuts and beans experienced less pain.
Researchers at the Cardinal Pain Center and Clinical Research Institute in Dallas, Texas, believe they know at least one of the mechanisms behind the pain relief benefit of alkaline foods.
They note that chronic acidosis (a buildup of acid in the bloodstream that’s common among pain patients) lowers levels of magnesium—a mineral that plays a critical role in vitamin D metabolism.
So if your magnesium level plummets and reduces the effectiveness of vitamin D absorption, inflammation has an open invitation to ignite a pain cycle.
But when you eat alkaline foods that boost your magnesium level, the resulting improvement in vitamin D function helps shut down inflammation and pain.
Your handy grocery store “cheat sheet”
Dr. Pescatore has developed an Alkaline Cheat Sheet that sorts foods according to their alkaline or acidic status. This makes it easy to instantly turn your grocery list into an anti-inflammation list.
Here’s a brief sample:
- INSTEAD OF: Cottage cheese, ice cream, new cheese, processed cheese
- EAT THIS: Aged cheese, butter, cream, goat cheese
- INSTEAD OF: Carrot, chard, rhubarb, snow peas, spinach, zucchini
- EAT THIS: Arugula, asparagus, beets, bell peppers, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chives, cilantro, collard greens, cucumber
- INSTEAD OF: Brazil nuts, hazelnuts, peanuts, pecans, pine nuts
- EAT THIS: Almonds, cashews, chestnuts, poppy seeds, pumpkin seeds, sesame seeds
- INSTEAD OF: Canned fruit, cooked tomato, cranberry, date, dry fruit, fig, guava, plum, pomegranate, prune
- EAT THIS: Apple, apricot, avocado, banana, blackberry, blueberry, boysenberry, cantaloupe, cherry, citrus, grape, grapefruit, honeydew, lemon, lime, mango
- INSTEAD OF: Beef, chicken, lobster, mussel, pheasant, pork, squid, veal
- EAT THIS: Boar, chicken eggs, elk, fish, game, gelatin, goose, lamb, mollusks, organ meat, shellfish, turkey, venison, wild duck
Dr. Pescatore recommends making a copy of his Alkaline Cheat Sheet to keep handy for quick reference. You can find his full cheat sheet—along with many other insights about reducing pain naturally—in his Pain-Free Life Protocol.
Click here to get started right away, or to continue reading about this comprehensive online learning tool.