by
Dr. Jen Mundt
This presentation is protected under copy-right and is not to be copied, distributed, or used in any way without the express written consent of Dr Jen Mundt

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Immune response to overwork of a joint, injuries, bad diet, pathogens, etc.
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Prolonged inflammation, known as chronic
inflammation, is characterized by simultaneous destruction and healing of the tissue from the inflammatory process.

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Increased inflammation causes:
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Joint destruction
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Cardiovascular disease
Chronic Allergies
Nutrient deficiencies

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Cow’s milk, beef, liver, pork, lamb
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Arachidonic acid is the direct precursor to proinflammatory and pain-promoting immune markers
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Saturated fats: activates pro-inflammatory markers
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Cream: marked oxidative stress and lipid peroxidation that lasts for 3 hours after you eat
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Corn oil: rapidly activates pro-inflammatory effect

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High glycemic OR carbohydrate dominant foods (white bread, sugar, high-carb fast-foodstyle breakfast):
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Oxidative stress
Inflammation
Suppressed immune function  infection or dysbiosis
Promotes bacterial overgrowth – inherently proinflammatory
Chemical preservatives & artificial sweeteners

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Whole Foods:
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Fruits
Veggies
Seeds
Nuts
Whole grains
Omega-3, Omega-6 & Omega-9 Fatty acids
Lean Sources of Protein
 Lean meats
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Fatty cold-water fish
Soy
Whey proteins

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Organic Foods
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Non-genetically modified (usually, but not always)
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Non-irradiated
Grown without pesticides, herbicides, non-organic fertilizers, antibiotics or hormones
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More nutrients
Taste better
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Meats: Grass-fed, grass-finished organic meats

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Critical in detox process of liver
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Toxic build up  systemic manifestations
Maintains energy
Promotes healthy functioning of liver, kidneys & other organs
Provides liquid to lubricate joints
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BEWARE of “sports drinks” OR “high energy drinks”
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High in sugar (pro-inflammatory)
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Try Electrolyte mix instead

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Alpha-Lipoic Acid (ALA), EPA, DHA, GLA and oleic acid:
 fatty acid supplementation
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Anti-inflammatory
Maintains integrity and functionality of cells

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Vitamin C
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Anti-inflammatory
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Builds & maintains collagen (component in all connective tissue, including cartilage)
Take with alpha lipoic acid
Vitamin D
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Common deficiency
 Chronic illness or chronic musculoskeletal pain
Anti-inflammatory
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Immune boosting

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Vitamin E
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Natural (d-alpha) tocopherols OR
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D-a-tocopherol succinate

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Bioflavonoids
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Decreases bruising
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Decreases edema due to inflammation
Green tea
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Antioxidant
Resveratrol
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Antioxidant
Curcumin
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Extremely anti-inflammatory

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Quercitin
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Anti-inflammatory
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Antioxidant
Antihistamine
Ginger
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Extremely anti-inflammatory
Bromelain

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Glucosamine sulfate
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Stimulates manufacture of GAGs by chondrocytes and promotes incorporation of sulfur into cartilage
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Increases ability to absorb shock
Absorption rate 90-98%
Chondroitin sulfate, bovine cartilage
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Mixed of intact or partially hydrolized GAGs
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Absorption rate 13%

Jen Mundt, ND j.mundt@scnm.edu