Culinary Medicine for Spine and Joint Pain: An Evidence-Based Approach

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 don’t 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.

About the Author

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