NUTRITION

Highlighting the necessity of a brain-healthy diet.

Adopting a proactive nutritional strategy is a powerful way to manage the symptoms of a brain injury by directly combating the underlying issues of inflammation and oxidative stress. A diet rich in whole, unprocessed foods provides the essential building blocks for the brain. Nutrition is a cornerstone of neurological rehabilitation. By choosing anti-inflammatory, nutrient-dense foods, it's possible to experience a reduction in brain fog, sharpened focus, and increased motivation, creating optimal conditions for brain health.

  • The Mediterranean Diet

    The Mediterranean diet serves as a strong, research-backed foundation for brain health. Its focus on extra virgin olive oil, an abundance of fruits and vegetables, and fatty fish provides powerful anti-inflammatory compounds and omega-3 fatty acids that help protect brain cells.

  • The Ava System

    The Ava food system is a modified version of the Mediterranean diet designed specifically to fight inflammation that is built around eating raw, whole foods to give the brain the fuel it needs for rehabilitation while avoiding foods that can worsen symptoms. This system is divided into a "Daily" pyramid and a "Restricted" pyramid. The daily pyramid consists mainly of unlimited raw or juiced vegetables, supplemented by fruits, beans, legumes, and a small amount of raw nuts and seeds. The restricted pyramid allows for infrequent consumption of fish and poultry and recommends rarely, if ever, consuming inflammatory items like red meat, processed foods, and sugar.

  • Caffeine and Alcohol

    For a brain compromised by injury, substances like caffeine and alcohol can be particularly harmful. Alcohol is a neurotoxin that can worsen inflammation and impair the brain's ability to heal, while caffeine can intesify the severity of symptoms.

  • What About Protein

    Contrary to popular belief, a diet centered on plants can be very high in protein. Many vegetables have a high percentage of calories from protein, with spinach at 49% and kale at 45%, compared to beef at 25.8%.