Cervical Spondylosis / Chronic Neck Pain – Dietary recommendation
Diet for Cervical Spondylosis Please note that if you are allergic to any of the foods recommended in our treatment plan, please do not have them. In general:
Disclaimer: We have taken utmost effort whilst recommending dietary changes, various Yoga positions, breathing techniques, stretches and other exercises. However for the best advice we recommend you to consult our Ayurvedic physician if you have multiple health issues.
- Eat freshly cooked meals or at least warmed up meals. Avoid cold meals.
- Eat only when you feel hungry.
- Take some time out to sit down when eating your meals, and be fully aware of yourself whilst you eat (try to avoid distractions such as TV etc).
- Be aware of when your stomach is getting full and avoid overeating.
- Be aware of you chewing each morsel.
- Sip on warm water throughout the day. Never drink cold water. Warm water is ideal, but ambient temperature water is better than cold.
- Avoid drinking any beverages or water during, and in the hour following meals.
- Use only rock salt wherever necessary while cooking.
|To consume in moderation||Sweet and spicy|
|To reduce||Sour and salty|
|To avoid||Cold and dry|
|Best||In moderation 2-4 times a month||To avoid|
|Grains : It is best to eat barley, corn, whole meat wheat, and wheat bran as cooked in the form of Indian Chapattis, tortillas or wraps.||White rice, wheat bran, oats, barley.||Rice (brown), whole wheat, corn flour products. millet, rye,||Buckwheat, cereals, muesli|
|Dairy : Best to use organic milk .It should be taken warm, with small amount of cardamom, turmeric and ginger. Also try not to eat anything at least half an hour before & after milk||Goat’s milk, Ghee (clarified butter).||Plain Cow Butter, paneer, goat’s cheese, Skimmed / semi skimmed milk/rice milk.||Ice cream, frozen yogurt, cheddar cheese, mozzarella, hard cheeses, margarine, peanut butter, whey, tofu, ricotta cheese, cottage cheese.|
|Vegetables : Cooked vegetables are best as compared to raw vegetables as they are easier to digest.||Okra, onion (cooked), squash (acorn, winter, crookneck, courgettes etc.), asparagus, bell pepper.||Beet, bitter melon, Artichoke (with oil dressing), cilantro, Jerusalem artichoke, leeks, cabbage, carrot, celery, cucumber, pumpkin, seaweed, eggplant, green beans, potatoes, sweet potato, mushrooms, mustard greens, parsley, turnips, cauliflower, brussel sprouts, chillies, hot peppers, radishes, alfalfa sprouts, raw onion, snow peas, chickpeas, peas, spinach, broccoli ,tomato.||Red chillies.|
|Meat :||Chicken/ Lamb and their soups with a pinch of black pepper and ghee.||Fish.||Shell fish, lobster, oysters, prawns, turkey, beef, and pork.|
|Legumes : Those listed in small amounts are best as a soup or as a spread with added spices. When digestion is weak or constipation present, even those beans listed under small amounts should be avoided.||Mung beans,||Aduki beans, red lentils, black gram, black lentils, pinto, soy beans, tofu.||Yellow lentils, chick peas, kidney beans.|
|Fruit : Fruit is best when it is sweet and at room temperature. Sour fruits must be avoided.||Pears, pomegranate, raisins, grapes, mangoes, muskmelon, papaya, Apples.||Grapefruit, Dates, tangerines, watermelon, apricots, avocado, prunes, olives, persimmons, plums, bananas, figs, nectarines, peaches, plums, oranges, cherries, sweet limes.||Pineapples.|
|Sweeteners : Over use of any sweetener will eventually cause an imbalance.||Honey.||Date sugar, dextrose, fructose, grape sugar, molasses, Maltose, maple syrup, maple sugar, rice syrup, and brown sugar.||White Sugar.|
|Cooking oils :||Ghee.||Olive oil||Corn oil, Vegetable oil, Peanut Oil|
|Nuts and seeds : These should be eaten lightly dry roasted to assist digestion and only lightly salted, if at all. Nut butters, except for peanut, may also be eaten.||Sunflower and sesame seeds||Almonds, Brazil nuts, cashew, lotus seeds, macadamia, pecans, pine. Pistachio (unsalted), pumpkin seeds, coconut.||Peanuts|
|Spices : Spices aid the digestion and absorption of nutrients as well as improve flavour. Food should have an overall spicing effect of being warming but not hot. It is the overall effect of spicing that is most important and not the individual spice used. Food should never be bland.||chamomile, cardamom, cilantro, cumin, coriander, dill, Fennel, rosemary, saffron, spearmint, turmeric, cloves, asafoetida, black pepper, basil, cinnamon, coconut, fenugreek.||Anise, ginger (fresh), marjoram, nutmeg, Oregano, poppy seeds, sage, salt, star anise, thyme, lemon verbena, peppermint, garlic (raw), ginger (dry), Bay leaf, caraway, catnip.||Cayenne, horseradish, hot mustard|
|Condiments :||None||None||Vinegar, tamarind as an ingredient.|
|Beverages : These are best taken at room temperature or warm and never ice cold.||Above listed herbs – tea, milk, warm water.||tea ( green)||Alcohol, (undiluted), coffee (caffeinated & decaffeinated), soft drinks, sweet fruit juices (undiluted), tomato juice, vegetable juices (green).|