Dr. Seaman received a BS in bio/nutrition at Rutgers, then went to New York Chiropractic College. Shortly after graduating, 30 years ago now, he took classes that delved more deeply into pain mechanisms and realized that food-related chemicals cause inflammation and stimulate pain fibers (nociceptors).
Dr. Seaman has written 2 books and many articles and book chapters on the topic of nutrition for pain and inflammation. He has taught this topic in several chiropractic college programs including Palmer, National and Logan. His most recent book is The DeFlame Diet, which was published in April of 2016. More information can be found at www.deflame.com.