Getting to know the vitamins for back pain
We all have known that it’s important to eat right especially when dealing with the stress of living with pain. I am not sure if eating mounds of veggies instead of a steak will lessen the pain associated with an aching back. However, the following nutrients are known for having properties that can be helpful to those of us who suffer from back pain.
Vitamin B12 is also an effective back pain remedy which many have used to relieve their pain. It mediates bone metabolism and osteoblast activity. Low B12 is associated with osteoporosis. B12 supplementation reportedly remineralizes the bones. It is found in animal foods such as liver, kidney, meat, fish, shellfish, milk products, and eggs. Bacteria are the only creatures that manufacture this vitamin. The bacteria present in our body produces vitamin A, but that is mostly insufficient. For vegetarians, Milk remains the only source.
To counteract this, you should take vitamin B12 sublingually which just means that you will be required to place it underneath your tongue. Another way to get vitamin B12 into your system is by injection.
The other nutrients that may also work include intake of vitamin D Well, there is an alternative method of deriving the required daily vitamin D intake; eating foods that have a high vitamin D content.These foods include the following; grains, milk, cod liver oil (which has an unusually high vitamin D content), fish (especially herring and catfish), shellfish, salmon, halibut, and steelhead trout.
Vitamin C – It plays a significant role in collagen formation. Collagen, in turn, is required for cell structure to repair injured tissues, ligaments, tendons, etc. It is found in almost all fresh fruits and vegetables. Fruits of the citrus family such as orange, kiwi, lime, lemon were particularly rich sources of vitamin C and considered as good back pain diet.
Vitamin K – It is required for proper utilization of calcium. It helps keep the bones strong and healthy. The best food sources of it include green leafy vegetables such as spinach, kale, broccoli, and parsley. Smaller amounts are found in eggs, milk, cereal, meat, fruits and other vegetables.