4.6 • 1.6K Ratings
🗓️ 28 February 2023
⏱️ 7 minutes
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Your low back pain may actually be coming from an issue with a lumbar disc. Learn how to fix lumbar disc pain naturally.
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Dr. Eric Berg DC Bio:
Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.
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0:00.0 | Welcome to the Doctor Burg, Healthy Keto and Intermittent Fasting Podcast. |
0:07.0 | Now, your host, the man taking your health to a whole new level. |
0:12.0 | Doctor Eric Burg. |
0:14.0 | Let's talk about lumbar disc pain, okay? |
0:18.0 | Now, in your little discs in between your vertebrae, you have a couple parts. |
0:23.0 | You have the center part, which is a little gel-like center, like a jelly and a donut. |
0:28.0 | That's called a nucleus palposis, okay? |
0:31.0 | And then, you have these little rings around that center disc. |
0:35.0 | That part is called the annulus fibrosis. |
0:39.0 | And then, on the top of the disc, in the bottom of the disc, you have vertebral endplates |
0:44.0 | that connect the disc to the vertebrae, okay? |
0:47.0 | Now, the little center part called a nucleus palposis is like a gel, |
0:52.0 | and it's composed mainly of something called proto-glycans, okay? |
0:58.0 | Now, what's proto-glycans? |
1:00.0 | And glycans, basically, is a type of carbohydrate. |
1:03.0 | So, we have a mixture of protein and a carbohydrate. |
1:07.0 | And so, in that center part of the disc, we have 65% proto-glycans, |
1:12.0 | and 15% collagen, which is protein, versus the outer annular fibrosis part, |
1:17.0 | which is mostly collagen, okay? |
1:20.0 | Like 70% collagen, and only 20% proto-glycans. |
1:25.0 | And so, the question is, why is that inside part mostly proto-glycans? |
1:30.0 | What's significant about that? |
... |
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