By Dr. Sean Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

In recent years, the influence of the United States' food industry has extended its reach beyond traditional methods like lobbying, governmental appointments, and dietary guideline manipulation. According to a Washington Post report, the food industry has now set its sights on a new arena: social media.

Background:

In a strategy reminiscent of tactics employed by the tobacco industry, prominent players in the food sector, particularly big sugar and supplement companies, have been discreetly compensating dietitians to generate content on their social media platforms. These covert actions have raised concerns akin to the obfuscation campaigns witnessed during the heyday of big tobacco. The central figures in this evolving controversy are dietitians who wield significant influence as social media influencers.

The issue of dietitians, or RDs, succumbing to the sway of the food industry is not novel. It revolves around...

Collagen Supplementation for Joint Pain and Arthritis: Does it Really Work?

By Dr. Sean M.Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

Recently I was presenting at the annual conference of Athletic Trainers' Association of Florida (ATAF) and I was overwhelmed by one consistent question: why didn't you talk about collagen supplementation? My talk was specifically on orthopedics for older adults and naturally I focused on osteoarthritis (OA) and how important exercise and diet are for that condition. I did touch on some supplementation, but I left off collagen because my last examination of this supplement, using one of my favorite websites Examine.com, yielded mediocre results. However the participants at the sports medicine conference piqued my interest and convinced me that perhaps I had missed something -- almost every single one of these participants had some form of joint pain or stiffness and felt significantly better after taking collagen daily. So, back to...

Dr. Wells does another short summary on Ultra Processed People. This one dives deep into how the author's ultra processed diet has negatively affected his health. Weight gain, reduced ghrelin, increase in inflammation, and actual changes in his brain functional MRI after just a few weeks on the diet! Ultra processed food definitely has a negative impact on our clients' health and physical therapy outcomes!

We are excited to offer our Ultra Processed People book summary, video #2. Dr. Wells dives deep into the first several chapters of this great book and highlights much of the research that #DPTs need to know about nutrition.

In this week's video we discuss:

• What defines an Ultra Processed Food (UPF)
• The History of UPF, including the use of processed coal for fats in WW2
• How UPF actually affects health by increasing cancer, heart disease, and weight gain
• The labeling of individuals with the term "obese"
• And much more!

In the meantime, check out our 3 board-approved continuing education courses on Nutrition specific for Physical Therapists. Enroll today in our new bundled course offering and save 20%, a value of $60!

Download Your Copy of the Free E-Book:

Learn about the Top 5 Functional Foods to Fight Inflammation and Pain in Physical Therapy.

#nutrition #physicaltherapy #processedfood #health #DPT #education 

The content and video herein are opinions...

Dr. Wells is excited to dive into the Ultra Processed People audiobook and will be offering his opinion and summaries with periodic videos and updates. As many of you know, ultra processed foods negatively impact health and rehabilitation, so this book is important to the physical therapy profession. Stay tuned for more!

In the meantime, check out our 3 board-approved continuing education courses on Nutrition specific for Physical Therapists. Enroll today in our new bundled course offering and save 20%, a value of $60!

Download Your Copy of the Free E-Book:

Learn about the Top 5 Functional Foods to Fight Inflammation and Pain in Physical Therapy.

#PhysicalTherapy
#MovementMatters
#Rehabilitation
#FitnessJourney
#WellnessTips
#HealthEducation
#HolisticHealth
#WellnessWednesday
#FoodAsMedicine
#InjuryRecovery
#HealthAndWellbeing

By Dr. Sean M. Wells, PT, DPT, OCS, ATC/L, CSCS, CNPT, Cert-DN

At Nutritional PT we talk a lot about how food can impact the gut microbiome. But as Doctors of Physical Therapy (DPT), did you know that exercise has been shown to influence the gut microbiome? Studies have found that regular physical activity can increase the diversity and abundance of beneficial gut microbes, such as Bifidobacterium and Akkermansia, while reducing the abundance of potentially harmful microbes, such as Clostridium and Bacteroides.

New Research

A recent study demonstrated that alpha diversity increased among normal-weight and overweight adult individuals with moderate increases in physical exercise durations. Compositional alterations were primarily observed among normal-weight individuals. These findings indicate that even small increases in PA duration by overweight individuals can improve beneficial microbe abundance and diversity in the intestines, which has huge implications for PTs working...

I recently finished the Huberman Podcast with Dr. Panda, an known expert in the area of intermittent fasting and circadian rhythms. It was an awesome podcast covering many topics -- be sure to check it out! After listening to this podcast it got me thinking about my own published research in intermittent fasting and how it stacks up against certain dietary patterns, especially a plant-based diet.

We have discussed intermittent fasting before in other blog posts, as well in our 3 course certification bundle. In short, intermittent fasting is adapting the feeding schedule of person to restrict food to certain times or certain days. A classic intermittent fasting schedule that I used in my research was one day of feeding and one day of fasting. Obviously this works well for animal and insect models but in humans it can prove to be difficult for compliance. As such, many researchers, and clinicians now, use a more palatable for of intermittent fasting commonly known as time-restricted...

A Guide to Processed Foods for PTs

By Dr. Sean Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

Physical therapists are leading the charge to help clients improve not only their rehabilitation status but also their health problems. Many of these chronic health problems stem from poor lifestyle choices like poor sleep patterns, excessive stress, and bad nutrition. One key element in nutrition that Doctors of Physical Therapy can make a big impact on is education around reducing processed foods. 

In the past my team and I have recommended using Dr. Greger’s stoplight method for limiting processed foods. The system was easy to understand and convey during patient education; plus, Dr. Greger loves his information being spread in order to improve health. Now, a new method of categorizing processed foods has emerged: NOVA.

NOVA is a food classification system that groups foods based on the extent of processing they undergo. The system was developed by researchers in...

Preventing Muscle Mass Loss

By Dr. Sean Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

As physical therapists (PTs) we do our best to optimize our older clients' strength, balance, and functioning. Obviously, our mainstay interventions focus on exercises, balance training, and adaptive equipment. In our courses, we highlight the importance of Vitamin D status and protein consumption for older adults, to improve balance, strength, and prevent sarcopenia. A recent study in Nature Aging highlights yet another potential dietary component that impacts muscle function: ceramides.

Ceramides, a sphingolipid, which is a type of fat, has been shown to reduce muscle mass and functional capacity in rodents. Moreover, it has been shown that offering ceramide-inhibiting medication effectively reverses sarcopenia, which is very promising for human studies. In the current study the authors examined older adults with a genetic variant to inhibit ceramides. The results showed these adults...

Fueling Childhood Asthma?

By Dr. Sean Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

Often in nutrition we consider what our patients are eating but don't consistently think about how that food is cooked. We know from copious research, presented in our courses, certain cooking methods can increase the risk of cancers, increase advanced glycation end products (AGEs), and promote cardiovascular disease. As physical therapists we treat many patients with heart disease, cancer, and conditions that are worsened by AGEs (e.g. arthritis and diabetes). Needless to say cooking methods matter and a recent study highlights the risk of using gas stoves in the development of asthma for children.

We've known for some time that ventilation is very important when cooking foods with heat and fats. Polycyclic amino acids (PAH) and other inhaled organic byproducts of grilling/cooking can promote certain lung diseases and even lung cancer. Why do you think many restaurants have ventilation...