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What we put into our bodies can make or break our day. This is especially true for kids, who have to juggle the demands of school, extracurricular activities, and friends (and frenemies). Parents and guardians can usually maintain a watchful eye over what kids eat for breakfast and dinner, but lunchtime can sometimes be a free-for-all. And while packing lunch is almost always the healthiest option, it’s not always a realistic one.

Fortunately, cafeteria lunch options have made big strides over the past few years. Before a focus on healthier eating in schools really took off, cafeteria staples were as follows: pizza, pasta, mashed potatoes, french fries, and chicken nuggets. Now many cafeterias offer an entrée or two, sides like vegetables and pasta, a few beverage choices, and maybe even a salad bar — and most school systems are required to serve only whole grains.

While it’s still a challenge for school cafeterias to implement significant changes given calorie and nutritional requirements, as well as a strict budget, healthy and balanced lunches are indeed possible when sliding that tray through the line.

Here are a few tips from nutritionists on how to eat well in the cafeteria — whether that cafeteria is at a school or in a workplace.

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Modern marketing for meal planning might lead us to believe that successful meal planning means a meticulously detailed plan, a play-by-play for preparing those meals on a weekend afternoon. There are meal planning advocates for apps, others for subscription meal planning services. There are monthly meal planning calendars to download. There are a million tips for stocking your freezer so that you have something to eat on the nights you don’t feel like cooking.

But the most important rule for meal planning is one that very few have a place for in their apps or on their printable calendars, and it is charmingly simple.

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A roster of pasta salads is always a good thing to have in your back pocket for easy dinners, weekend potlucks, and weekday lunches. While you could dig around for a perfect recipe, the secret is that pasta salad doesn’t really need a strict one. Cook up some dry pasta and combine it with a couple of flavorings and ingredients to bulk it up and you’ve got pasta salad. Easy.

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omega-6 nuts

Omega-6 is a type of polyunsaturated fatty acid (PUFA) that is essential to human health. In recent decades, however, consumption of omega-6 PUFAs has skyrocketed in developed countries (1), paralleling the dramatic increase in modern chronic disease. This has led many to vilify all forms of omega-6.

I wrote several articles on omega-6 years ago, including “How too much omega-6 and not enough omega-3 is making us sick” and “How much omega-3 is enough? That depends on omega-6.” Lots of new research has been published since then, and it’s important to constantly incorporate new information coming out in the medical literature. This article will thus serve as an update on my previous articles, this time focusing on the source of omega-6.

Omega-6 is not a problem in fresh, whole foods

Today, most consumption of PUFAs is dominated by vegetable oils from soybeans, corn, and sunflower. Before these industrial seed oils were readily available, most of our omega-6 consumption was from fresh, whole foods like nuts, seeds, and pastured meats.

Omega-6 has largely all been grouped together, regardless of the source. But whole-food sources of omega-6 also come packaged with other nutrients like dietary fiber (2), folic acid, niacin, tocopherols, vitamin B6, calcium, magnesium, potassium, phytosterols, polyphenols, vitamin E, and more. Some of these nutrients, like magnesium and vitamin E, have been shown to protect unstable omega-6 fatty acids from being oxidized (3).

Epidemiological evidence supports the idea that different sources of omega-6 might have different effects on health. Nuts and seeds contain large amounts of omega-6, yet are consistently negatively associated with cardiovascular disease (4). A pooled analysis of four prospective studies with follow-up time ranging from six to 18 years found that nut consumption resulted in a 37 percent reduction in cardiovascular-related mortality (5). Nut consumption has also been shown to reduce inflammation (6) and may also reduce risk of type 2 diabetes (7) and cancer (8).

Context does matter, though, and one situation where whole-food omega-6 could potentially become an issue is in people with low intake of omega-3 fatty acids (9). Short-chain omega-6 and omega-3 PUFAs directly compete for the desaturase and elongase enzymes that convert them to their long-chain derivatives. This means that excess omega-6 in the form of linoleic acid may inhibit the conversion of omega-3 alpha-linoleic acid into its long-chain derivatives, EPA and DHA (10). EPA and DHA are components of healthy cell membranes and are particularly important for cardiovascular and neurological health (11, 12). Luckily, as long as we eat adequate pre-formed EPA and DHA in the form of fatty fish, we effectively bypass this issue and can eat whole-food omega-6 without much tribulation.

Should you avoid whole foods high in omega-6?

What is the problem? Rancid vegetable oils.

The more concerning form of omega-6 is in vegetable oils. Repeated heating of vegetable oils is common practice in the food industry, particularly in large deep-fryers, because it significantly reduces the cost of food preparation. Instead of having to refill their deep-fryers with oil every day, many restaurants add just enough to top it off from the day before, only replacing the entire batch every few days or weeks.

In deep-fat frying, oil is heated to temperatures greater than 400 degrees Fahrenheit, while also being exposed to moisture and air. This causes thermal lipid oxidation, resulting in the formation of polar compounds and yielding new chemical functional groups that deposit in the cooking oil (13). Repeated heating also degrades the natural antioxidant vitamin E (14), which normally protects fatty acids against lipid oxidation.

Several European countries now have national food laws that prohibit reuse of an oil after it exceeds a certain polar compound content level (15). The U.S. has no such regulations (16). However, even the European laws overlook secondary oxidation compounds, which may also be harmful to human health and are not as well studied.

The effects of repeatedly heated oil on human health

Consuming heated vegetable oils has been associated with CVD risk (17), and there is a direct relationship between CVD risk and consumption of cooking oil polar compounds (18). Regular consumption of repeatedly heated vegetable oil has been shown to increase blood pressure (19), decrease nitric oxide (20), and increase total cholesterol (21).

Repeatedly heated oil can also cause vascular inflammation and changes to vasculature that predispose to atherosclerosis (22). Studies have shown that oxidized LDL is much more important than total LDL level at determining atherosclerotic risk (23). Repeatedly heated oil has been shown to increase levels of oxidative stress in the body, including levels of oxidized LDL.

So if the problem is high heat, can unheated canola, soybean, or sunflower oil be a part of a healthy diet? To answer this question, we really need to understand how these oils are made.

What about unheated vegetable oils?

There are three ways that oils are commonly extracted from their source:

  1. Rendering: this method uses heat only
  2. Chemicals: this method uses a solvent (usually hexane) and then subsequent heating to evaporate off the solvent
  3. Press it out: this method is purely mechanical. These oils are commonly labeled as “cold-pressed” or “expeller pressed.”

The majority of oils high in omega-6 PUFAs are produced using the second method. This means that even if you don’t heat your vegetable oil during cooking, it has likely already been heated long before it made its way to the supermarket. It may also have trace amounts of solvent remaining (24). After this extraction process, many oils are further refined, removing even more nutrients (25).

The ultimate result? Energy-dense, nutrient-poor oils. The intense heating used during extraction results in the oxidation of fats and the loss of many beneficial carotenoids, tocopherols, and sterols. Even if you choose a cold-pressed seed oil, you’d still be better off choosing a more nutrient-dense and flavorful option like olive oil or coconut oil.

Conclusions

Given what we’ve learned, here are a few practical tips for modulating your omega-6 intake:

  • Eat real food. Don’t fear the naturally occurring omega-6 in nuts, seeds, pastured meat, and other whole foods, especially if you are eating adequate amounts of omega-3 fatty acids. They are considered essential fatty acids, after all, so you do need some in your diet.
  • Avoid industrial seed oils. Nix these nutrient-poor choices in favor of more nutritious and flavorful cooking fats like olive oil, coconut oil, ghee, and other pastured animal fats. Fats with higher saturated fatty acid content tend to have higher smoke points.
  • Don’t go overboard with the nut flours. This sort of goes along with “eat real food.” While nut flours can be a great substitute for wheat flour in baked goods, they are easy to eat in large quantities, and the omega-6 fatty acids in these have the potential to be oxidized with heating. Switch it up with coconut flour or cassava flour.
  1. Eat pre-formed EPA and DHA. Consuming cold-water fatty fish is a good idea for everybody, but it’s especially important for people that have diets high in omega-6 fats.

Now I’d like to hear your thoughts. Did you shy away from nuts and seeds because of the omega-6 content? Do you avoid industrial seed oils? What are your favorite cooking fats? Share your thoughts in the comments below.

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omega-6 nuts

Omega-6 is a type of polyunsaturated fatty acid (PUFA) that is essential to human health. In recent decades, however, consumption of omega-6 PUFAs has skyrocketed in developed countries (1), paralleling the dramatic increase in modern chronic disease. This has led many to vilify all forms of omega-6.

I wrote several articles on omega-6 years ago, including “How too much omega-6 and not enough omega-3 is making us sick” and “How much omega-3 is enough? That depends on omega-6.” Lots of new research has been published since then, and it’s important to constantly incorporate new information coming out in the medical literature. This article will thus serve as an update on my previous articles, this time focusing on the source of omega-6.

Omega-6 is not a problem in fresh, whole foods

Today, most consumption of PUFAs is dominated by vegetable oils from soybeans, corn, and sunflower. Before these industrial seed oils were readily available, most of our omega-6 consumption was from fresh, whole foods like nuts, seeds, and pastured meats.

Omega-6 has largely all been grouped together, regardless of the source. But whole-food sources of omega-6 also come packaged with other nutrients like dietary fiber (2), folic acid, niacin, tocopherols, vitamin B6, calcium, magnesium, potassium, phytosterols, polyphenols, vitamin E, and more. Some of these nutrients, like magnesium and vitamin E, have been shown to protect unstable omega-6 fatty acids from being oxidized (3).

Epidemiological evidence supports the idea that different sources of omega-6 might have different effects on health. Nuts and seeds contain large amounts of omega-6, yet are consistently negatively associated with cardiovascular disease (4). A pooled analysis of four prospective studies with follow-up time ranging from six to 18 years found that nut consumption resulted in a 37 percent reduction in cardiovascular-related mortality (5). Nut consumption has also been shown to reduce inflammation (6) and may also reduce risk of type 2 diabetes (7) and cancer (8).

Context does matter, though, and one situation where whole-food omega-6 could potentially become an issue is in people with low intake of omega-3 fatty acids (9). Short-chain omega-6 and omega-3 PUFAs directly compete for the desaturase and elongase enzymes that convert them to their long-chain derivatives. This means that excess omega-6 in the form of linoleic acid may inhibit the conversion of omega-3 alpha-linoleic acid into its long-chain derivatives, EPA and DHA (10). EPA and DHA are components of healthy cell membranes and are particularly important for cardiovascular and neurological health (11, 12). Luckily, as long as we eat adequate pre-formed EPA and DHA in the form of fatty fish, we effectively bypass this issue and can eat whole-food omega-6 without much tribulation.

Should you avoid whole foods high in omega-6?

What is the problem? Rancid vegetable oils.

The more concerning form of omega-6 is in vegetable oils. Repeated heating of vegetable oils is common practice in the food industry, particularly in large deep-fryers, because it significantly reduces the cost of food preparation. Instead of having to refill their deep-fryers with oil every day, many restaurants add just enough to top it off from the day before, only replacing the entire batch every few days or weeks.

In deep-fat frying, oil is heated to temperatures greater than 400 degrees Fahrenheit, while also being exposed to moisture and air. This causes thermal lipid oxidation, resulting in the formation of polar compounds and yielding new chemical functional groups that deposit in the cooking oil (13). Repeated heating also degrades the natural antioxidant vitamin E (14), which normally protects fatty acids against lipid oxidation.

Several European countries now have national food laws that prohibit reuse of an oil after it exceeds a certain polar compound content level (15). The U.S. has no such regulations (16). However, even the European laws overlook secondary oxidation compounds, which may also be harmful to human health and are not as well studied.

The effects of repeatedly heated oil on human health

Consuming heated vegetable oils has been associated with CVD risk (17), and there is a direct relationship between CVD risk and consumption of cooking oil polar compounds (18). Regular consumption of repeatedly heated vegetable oil has been shown to increase blood pressure (19), decrease nitric oxide (20), and increase total cholesterol (21).

Repeatedly heated oil can also cause vascular inflammation and changes to vasculature that predispose to atherosclerosis (22). Studies have shown that oxidized LDL is much more important than total LDL level at determining atherosclerotic risk (23). Repeatedly heated oil has been shown to increase levels of oxidative stress in the body, including levels of oxidized LDL.

So if the problem is high heat, can unheated canola, soybean, or sunflower oil be a part of a healthy diet? To answer this question, we really need to understand how these oils are made.

What about unheated vegetable oils?

There are three ways that oils are commonly extracted from their source:

  1. Rendering: this method uses heat only
  2. Chemicals: this method uses a solvent (usually hexane) and then subsequent heating to evaporate off the solvent
  3. Press it out: this method is purely mechanical. These oils are commonly labeled as “cold-pressed” or “expeller pressed.”

The majority of oils high in omega-6 PUFAs are produced using the second method. This means that even if you don’t heat your vegetable oil during cooking, it has likely already been heated long before it made its way to the supermarket. It may also have trace amounts of solvent remaining (24). After this extraction process, many oils are further refined, removing even more nutrients (25).

The ultimate result? Energy-dense, nutrient-poor oils. The intense heating used during extraction results in the oxidation of fats and the loss of many beneficial carotenoids, tocopherols, and sterols. Even if you choose a cold-pressed seed oil, you’d still be better off choosing a more nutrient-dense and flavorful option like olive oil or coconut oil.

Conclusions

Given what we’ve learned, here are a few practical tips for modulating your omega-6 intake:

  • Eat real food. Don’t fear the naturally occurring omega-6 in nuts, seeds, pastured meat, and other whole foods, especially if you are eating adequate amounts of omega-3 fatty acids. They are considered essential fatty acids, after all, so you do need some in your diet.
  • Avoid industrial seed oils. Nix these nutrient-poor choices in favor of more nutritious and flavorful cooking fats like olive oil, coconut oil, ghee, and other pastured animal fats. Fats with higher saturated fatty acid content tend to have higher smoke points.
  • Don’t go overboard with the nut flours. This sort of goes along with “eat real food.” While nut flours can be a great substitute for wheat flour in baked goods, they are easy to eat in large quantities, and the omega-6 fatty acids in these have the potential to be oxidized with heating. Switch it up with coconut flour or cassava flour.
  1. Eat pre-formed EPA and DHA. Consuming cold-water fatty fish is a good idea for everybody, but it’s especially important for people that have diets high in omega-6 fats.

Now I’d like to hear your thoughts. Did you shy away from nuts and seeds because of the omega-6 content? Do you avoid industrial seed oils? What are your favorite cooking fats? Share your thoughts in the comments below.

Be Nice and Share!
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Not to be dramatic, but a breakfast sandwich can make or break your entire day. A great one has the potential to put a pep in your step, while a bad one is not only a waste of time, money, and calories, but it can also throw your appetite off for the foreseeable future.

A breakfast sandwich works best when all its components — warm buttery bread, melted cheese, smoky bacon, and a tender egg — come together like a symphony. Mess with any of those ingredients and your breakfast can quickly go from hero to zero. Mushy bread, rubbery cheese, stringy bacon, and bland eggs can derail your morning meal.

In the interests of avoiding a bad breakfast moment, we tried seven bacon, egg, and cheese sandwiches and ranked them. Here’s how they stacked up, from worst to best.

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From Apartment Therapy → What’s Hot Now: 7 New Trends for Today’s Kitchen

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When a yogurt parfait or smoothie just won’t cut it in the morning, a breakfast sandwich will surely be your ticket to breakfast success. What recipe do you fall on to keep hunger at bay? Do you go the classic bacon, egg, and cheese route? Do you reach for a bagel? Do you opt for the freezer-friendly breakfast sandwich?

Well, the internet has spoken. Pinterest has dubbed this the most popular breakfast sandwich on its platform — it has been saved over 75,000 times. Have you tried this yet?

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I remember the exact moment that began my lifetime of collecting wooden spoons. It was 20 years ago and I was hanging out with my friend Trudy as she cooked on her Garland, a commercial range which was rarely seen in home kitchens, and was the mark of a very serious cook. Just to the side of the stove, there was a canister crammed with all kinds of wooden spoons: light, dark, tall, short, fat-handled, and fragile-looking. I pulled one out that had a squat handle and long flat bowl.

“This is cool-looking,” I said. “What do you use it for?”

She told me how she had bought it the summer she took her girls to live in Provence, and how the older woman there who gave her cooking lessons used one just like it. She told me about the dishes she learned to make in the French countryside that summer, and how the smell of leeks cooking — and that spoon — always remind her of happily sweltering in the kitchen while her girls played just outside the open windows.

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Chronic Pain in lineWe like instant gratification. Who doesn’t? You desire a thing, you want it as soon as possible. This is entirely rational. The food looks good, you’re (relatively) hungry, so let’s eat. That gadget would be fun to play with, you’ve got the money (or credit) for it, so let’s buy it. This is why we sign up for and can never relinquish our Amazon Prime same-day shipping, why we demand antibiotics for viral infections, and why we can purchase and collect entire buckets of fried chicken without ever leaving our cars. We don’t like to wait if we don’t have to. And we rarely have to wait. This extends to how we deal with physical pain: my arm hurts, I want this pain to go away right now, so I’ll take a painkiller.

The problem with this approach to pain is that the quick solutions rarely work like they do for other physiological messages. Hunger is simple. You put something in your mouth, chew, and swallow. Hunger gone. But pain is complex. Pain is communication. When something hurts, your nervous system is telling you that something is wrong with your body (that stove is hot, your ankle is sprained, you pulled your hamstring) and you should fix it (pull your hand away, elevate and stay off your ankle, warm-up before you sprint next time). People born without the ability to feel pain are extremely vulnerable to death and dismemberment. It might sound cool to live without pain, but we desperately need it to survive.

Acute pain can usually be trusted. Chronic pain is trickier. There may have been initial tissue damage, but instead of decreasing the pain as the damage healed, it increased: chronic pain usually gets worse, not better.

How does the conventional medical system deal with most chronic pain?

Strong drugs: Opioid painkillers don’t work. Well, they “work,” but a little too well. You have to keep taking them to keep the pain at bay in increasingly larger doses, which increases the risk of addiction. They don’t actually help you heal or resolve the pain, and if anything, they increase your sensitivity to chronic pain. Dulling the pain or killing it with strong drugs usually doesn’t fix the underlying problem. Especially for chronic pain—the kind of pain that lingers and follows you through life—magic bullets don’t really exist. It’s no wonder that millions of Americans are addicted to prescription opioids like oxycodone.

Surgery: Though it’s great for acute tissue damage, surgical interventions for chronic pain have mixed results. Back fusion surgery outcomes are generally inferior to non-surgical interventions, and failed back surgeries have the potential to increase chronic pain and dysfunction. That a condition called “failed back surgery syndrome” even exists is telling. And research pitting knee surgery against placebo knee surgery suggest that arthoscopic knee surgery may not be required to “fix” chronic degenerative meniscus tears.

Pain is an output from the brain, not an input from the body.

When tissue is threatened/damaged/burned/lacerated/sprained, peripheral nerves called nociceptors send alarm signals to the brain, but the brain must interpret those signals and decide if you should “feel pain” or not. Utility determines pain: you’ll feel it if it’s helpful. The basketball player who sprains his ankle in the 2nd quarter of a pre-season game will immediately feel it, because his brain wants him to rest instead of finishing out the game. If that same injury occurred in game six of the NBA finals, his brain might “allow” him to continue playing because the stakes are so high. The soldier whose leg was mangled by a grenade probably won’t feel pain commensurate with the damage done, because his brain wants him to drag himself to safety.

Physical damage doesn’t always cause pain, and you don’t even need to possess the supposedly painful tissue to feel pain in the tissue. Consider phantom limb pain, where amputees still feel pain in the missing limb. There’s no limb to hurt, no nerves to send or receive signals, yet it still hurts. Thank the brain.

First off, I’m no doctor. Like anything involving the brain, chronic pain can be incredibly complicated. What I can offer are a few low-impact, non-interventional Primal ideas for improving your pain situation. I won’t be telling you how to adjust your own spine or anything like that. In fact, I’ll save the physical interventions for another post. Today is all about the psychological causes and fixes for physical chronic pain.

What are some things to consider?

Try the Sarno Method

A doctor of rehabilitation, for years Dr. John Sarno had seen back pain patients treated the conventional way. Throw ’em in the imaging machine, identify bulging discs or other trauma, and go from there. Sometimes it was surgery, sometimes physical therapy. It rarely worked. Then he realized something wild: while almost everyone had some sort of physical trauma to their back, the pain they felt didn’t always correlate to the site of the trauma. Someone might have a bulging disc at the L1/L2 but feel pain higher up, or vice versa. Furthermore, back surgery to fix the trauma rarely reduces pain. And acute back injuries, like a crushed disc hurt like hell but usually stop hurting after a few weeks, just like a broken leg. What Sarno discovered is that a lot of chronic back pain stems from bottled up stress, anger, or repressed emotions. The psychological pain becomes physical. Sarno dubbed this tension myositis syndrome, or TMS.

The Sarno method has two phases:

  1. The patient must address the psychological causes of the pain.  They didn’t necessarily have to fix the problems causing the stress and emotional turmoil, but they do have to acknowledge their existence and confront them head on.
  2. Since the root cause is psychological, not physical, the patient must resume physical activity. This is crucial. You have to “prove” to your brain that your body isn’t suffering from physical trauma that would restrict movement.

A 2007 study confirmed it: the Sarno method works for back pain patients without specific structural pathologies, especially those with chronic pain. Many patients find that merely reading Sarno’s book, even just the introduction, reduces their chronic back pain. They aren’t medical references, but check out the gushing reviews on Amazon for Sarno’s book. Just becoming aware of the psychological origin of the pain is often enough to fix it.

Learn about pain science

A funny trick about pain is that merely learning about how it works can often reduce it. This may have happened just a few paragraphs back when you read about the brain interpreting signals from the nerves and deciding whether or not to send pain back.

First of all, everyone can learn and understand it. Doctors may think it’s too confusing for most patients, but in 2003 they actually tested this. Chronic pain patients with inaccurate conceptions of pain science were able to understand the neurophysiology of pain when it was properly and accurately explained (even the doctors improved their knowledge of pain science).

Second, learning about pain neuroscience can reduce chronic pain. An older systematic review of the literature concluded that educating chronic pain sufferers about pain neurophysiology and neurobiology has a “positive effect on pain, disability, catastrophization, and physical performance”; a 2016 review came to the same conclusion.

To learn more abut pain science (and hopefully improve your own chronic pain), look no further than Todd Hargrove, whose book and blog offer great insight into the physiological origins of—and potential solutions for—all types of pain.

Deal with, or at least acknowledge, the major stressors in your life

This isn’t an easy or even simple solution. Stress is hard and the things that cause stress are numerous and unending!

But if there are any obvious ones, any real whoppers, take them on.

Bad relationship? Address it. Try counseling. Try a “we need to talk.” Don’t ignore the issues and tell yourself it’s okay. Your brain knows it’s not okay, even if you’re trying desperately to convince it otherwise.

Hate your job? No one should spend 40+ hours a week doing something they loathe. It’s not healthy. And research out of the US shows that people who hate their job are more likely to progress from acute to chronic pain. Chronic pain is more common among dissatisfied workers in Japan, too.

Plagued by a perpetually messy house? Don’t just walk by those dirty dishes for the tenth time this week. Clean them, go minimalist, or hire a de-clutterer. Or all three.

It’s different for everyone—I can’t anticipate every stressor in everyone’s life—but this all boils down to “don’t run away from your problems.” You must at least acknowledge them (remember the Sarno method?).

Understand that fear may be holding you back and making the pain worse

Pain needs fear to work. When you touch that hot stove or prod that wasp nest, the pain you receive scares you away from repeating the mistake in the future. As a response to acute pain, fear-avoidance works—it prevents future instances of pain. As a response to chronic pain, fear-avoidance worsens outcomes and hastens the progression to disability. Research has found that among people with chronic pain, those exhibiting more fear-avoidance are more likely to become disabled, to miss work, and to avoid normal daily activities.

But pain-avoidance doesn’t just predict bad outcomes; it also has real effects. The more they avoid the activities they assume will cause pain, the worse they get. Their muscles atrophy. They actually get more sensitive to pain. In one controlled trial of patients with chronic low back pain, inducing “pain anticipation” before a behavioral test reduced performance and increased pain. As some pain researchers put it, the fear of the pain is more disabling than the pain itself.

Consider how being scared of your pain goes down: you live in a constant state of anxiety, worried that one wrong turn or miscalculated twist of the body will send you reeling to the floor.

In the end, it’s no different than being wracked with physical agony. You’re scared to move. You think about pain all day. You curtail your normal existence. Your fear of pain has disabled you.

Increase the stakes of painful movements

Recall how the NBA player turning his ankle in a pre-season game is more likely to feel it and take a couple weeks off than if he were to turn it in a playoff game. Pain is a negotiation, it’s the culmination of the brain deciding whether the stakes are high enough for you to keep doing the activity that triggered the nerves to send the “pain request” signal. You can control the stakes and thus affect the negotiations.

Get some competition in your life or join a team sport; if people are counting on you or you’re up against your arch nemesis, your brain is more likely to turn down the chronic pain to let you participate. If you’re walking ten miles to raise funds for cancer research, maybe your foot or back or knee won’t hurt so much.

Live the good life

A big part of the pain response comes from the brain’s assessment of your overall situation: if things in general are bad, it’s more likely to err on the side of causing pain. Research into the psychosocial causes of non-specific chronic low back pain in Japanese adults finds that anxiety, life dissatisfaction, and feeling underappreciated at work have the most predictive power. Sound familiar?

Do things that make you happy. Take warm baths at night with a good book. Hang out with friends; don’t be a hermit. Get some midday sun, work on that promotion, build that business you’ve been milling over for years. Improve the quality of your life. Avoid regret. There are innumerable ways to improve your life and increase happiness.

Know that it’s not “all in your head”

Pain comes from the brain, true. It’s the result of the brain’s deliberation over the situation, true. The brain decides if you feel pain or not, true. But the pain is real. You’re not crazy, you’re not “imagining” the pain. The brain isn’t conjuring pain without reason. You may not agree with the reason, and the physical damage to the tissue may not warrant the amount of pain you currently feel, but there’s still a there there.

That’s it for now, folks. Next time I’ll discuss some “physical” causes of and treatments for chronic pain, but for now be sure to direct any comments and questions down below.

Do you experience chronic pain? Does any of this ring true for you?

Thanks for reading!

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