Dr. Diego Proano

Dr. Diego Proano grew up in Montgomery County, Maryland, just a few miles from our office, and is a true native Marylander. After graduating from Magruder High School in Rockville, Dr. Proano attended the University of Maryland, College Park, where he majored in Neurobiology and Physiology. Dr. Proano earned his Doctor of Chiropractic degree from Palmer College of Chiropractic, Florida Campus, where he graduated Cum Laude in 2009.

Following earning his Doctor of Chiropractic degree from Palmer College of Chiropractic, he returned to Maryland and began practicing in the Baltimore area as part of a large multi-disciplinary healthcare and rehab group. He quickly earned a clinic director position at an office that focused on active physical therapy, aquatic therapy, functional capacity evaluations, work conditioning, work hardening, and pre-and-post surgical rehabilitation. He has lectured on the topics of Functional Capacity Evaluations, aquatic rehabilitation, and functional rehabilitation.

Dr. Proano is well educated and passionate about evaluating and treating the whole body by addressing and correcting dysfunctional movement patterns that lead to pain. He focuses on using an integrated approach, including chiropractic techniques, functional movement, active rehabilitation, and soft tissue release. Dr. Proano firmly believes that the best approach to getting out of pain centers on teaching his patients how to facilitate the body’s natural ability to respond and adapt to positive change (corrective exercises and adjustments), and addressing faulty body mechanics and lifestyle patterns (poor posture, weak or tight muscles).

Dr. Proano is fluent in both Spanish and English and enjoys treating his patients as he would the closest members of his family. He is an avid local sports fan, particularly the University of Maryland Men’s Basketball Team, and holds season tickets to the Washington Football Team. Dr. Proano and his wife, Allie, enjoy taking their dogs to the park, exploring nearby bike trails, and testing local flavors at the farmer’s market.