Chronic Pain and Dehydration
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We utilize a simple diagnostic testing procedure known as Diet Typing to determine a person's underlying physiology. The tests consistently reveal that chronic pain patients suffer from chronic dehydration. Chronic dehydration produces a reduction in shock absorbing capabilities of the intervertebral discs and articular cartilage, placing additional stress on the ligaments to stabilize the joints. The end result is ligament laxity, injury, and resultant chronic pain. It is very important for the person in chronic pain to drink six to eight glasses of purified water per day.
A significant number of chronic pain patients also have a lower than normal venous blood plasma pH. A person with low venous plasma pH has what is termed acid blood. Acid blood is typically dark in color due to low oxygen content. A low oxygen content in the blood compromises healing capabilities.
The treatment for acid blood is to consume foods and supplements which neutralize the blood pH. This is accomplished by consuming items which are alkaline and by reducing the intake of acidic items. Caffeine, sugar, wheat, citrus fruits, soda pop, and potatoes should be avoided, whereas protein and vegetables should be the majority of the meal. Supplements such as green algae or alfalfa also help neutralize acidic blood. Nuts, seeds, brown rice, or soy products are good sources of protein if a vegetarian diet is preferred.
People with acid blood are typically carbohydrate addicts and consume very little protein. Protein is needed in the diet because collagen, which makes up ligaments and tendons, is the most abundant protein in the body. A healthy diet with adequate amounts of protein for soft tissue growth is essential for healthy ligament and tendon injuries.
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