Culinary Medicine is a field of growing interest and importance. Medical doctors are increasingly aware that they have not received adequate training in this field in medical school, residency or fellowship, and patients frequently ask their doctors about appropriate diets for spine and joint conditions. Doctors are often left to google the question, shrug their shoulders, or send the patients to nutritionists who dont have specific training on culinary medicine for spine and joint issues.
This unique book provides evidence-based clarity on the questions of what food choices are appropriate for promoting and maintaining a healthy musculoskeletal system. The book opens with the essentials of Culinary Medicine, an overview of the anti-inflammatory diet, and the importance of the gut microbiome to overall health and well-being. Subsequent chapters discuss its application to a variety of spine and joint conditions, including degenerative disc disease, spinal stenosis, osteoarthritis, tendinopathies, muscle growth and aerobic workout. Practical pearls are the provided for how to incorporate Culinary Medicine into one's practice.
What Is Culinary Medicine?- Anti-Inflammatory Diet: An Evidence-Based
Understanding.- The Importance of the Gut Microbiome.- Foods for Degenerative
Disc Disease.- Foods for Facet Joint Arthropathy and Spinal Stenosis.- Foods
for Hip and Knee Osteoarthritis.- Foods for Tend-nopathies.- Foods for Muscle
Growth.- Foods for Aerobic Workout.- Practical Ways to Put This into Your
Practice.
Caroline Varlotta, DO, Department of Physical Rehabilitation and Medicine, Mount Sinai Hospital, New York, NY, USA
Rebecca Maitin, DO, Department of Physical Rehabilitation and Medicine, Mount Sinai Hospital, New York, NY, USA
Joseph Herrera, DO, Department of Physical Rehabilitation and Medicine, Mount Sinai Hospital, New York, NY, USA
Ana Bracilovic, MD, Princeton Spine and Joint Center, Princeton, NJ, USA
Grant Cooper, MD, Princeton Spine and Joint Center, Princeton, NJ, USA
