The Scoliosis Diet reframes nutrition as a frontline therapy for idiopathic scoliosis, showing how targeted food choices can offset the genetic, hormonal, and neurological factors that drive curve progression. The book opens by tracing “food as medicine” from Hippocrates to modern nutrigenomics, then explains why scoliosis patients, though not “caused” by diet, are unusually sensitive to what they eat. Deficiencies in calcium, magnesium, vitamin D, B-vitamins, omega-3s, and antioxidants weaken bone, destabilize neurotransmitters, and fuel inflammation—creating an internal climate where genetically vulnerable spines bend more easily.