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Researching Chiropractic: Case Studies

Chiropractic clinical case histories have been a regular feature of our patient newsletter since its inception. There seems to be no limit to the health problems that respond to chiropractic care. How many people suffering, on drugs, facing a life of limitation could be helped by chiropractic care?     Probably most of them.

Crying, screaming 6-week-old babyUntitled design (64)

A 6-week-old girl was brought in for chiropractic care by her mother. She said her child frequently cried and screamed, slept poorly, favored her right shoulder, and had feeding difficulties. 

After her first adjustment, the baby immediately relaxed; the mother reported her daughter slept for six hours that night. In addition, she fed equally on the left and right sides, no longer cried inconsolably, and was able to lie on her back without extreme discomfort. (1)

Pervasive developmental disorderUntitled design (65)

A 33-month-old boy diagnosed with a pervasive developmental disorder (PDD) and sensory processing disorder (SPD) had developmental delays in communication, speech, cognitive function, gross and fine motor skills, “fist walking,” and bruxism (grinding teeth). He also lacked social and emotional development as well as self-help skills.

Since medically there is no cure, he was prescribed ADD medications, antidepressants, anti-seizure medication, and antipsychotic medication to treat his symptoms.

Chiropractic care consisted of the location and correction of subluxations. After ten months his language skills had improved greatly and his sensory processing issues had reduced (“he seems much more comfortable in his personal space”). In addition, his bruxism reduced, he was no longer “fist walking” and he had stopped swaying and rocking, His mother reported that he was also beginning to read at a level above his age and his social skills improved. (2) 

Trigeminal neuralgia (tic douloureux)Untitled design (66)

A 77-year-old woman who had been suffering from severe right-sided trigeminal neuralgia (TN) for seven years went to a chiropractor for care. Her TN pain was only initially helped by medication and was made worse by chewing, talking, and smiling. When her symptoms were their worst, she was unable to eat or talk well for 4 days.

Initially, she rated her pain 10 out of 10; describing it as a constant hot, throbbing, burning sensation that progressively gets worse. Subluxations at C1 and other segments were located and adjusted. After six visits the patient saw a significant reduction in pain. After four months she went off her medication and at 6 months was pain-free. (3)

Do you know anyone suffering from these things?

Please share this article with them and gently suggest they make an appointment to see us.  517.627.4547


References

1.Feltz K, Stark D. An infant with disturbed sleeping patterns and excessive, inconsolable crying. Journal of Pediatric, Maternal & Family Health, Chiropractic. March 8, 2021:11-18.

2.Cohn C. Improvement in autism spectrum disorder following vertebral subluxation reduction: a case study. Journal of Pediatric, Maternal & Family Health – Chiropractic. 2011;3:87-91.

3.Zielinski E, Mankal K, Pirini J. Resolution of trigeminal neuralgia following chiropractic care utilizing Chiropractic Biophysics and diversified techniques: a case study. Annals of Vertebral Subluxation Research. November 6, 2014:177-183.

Laura’s Burrito-Stuffed Sweet Potatoes

Includes recipes for Rustic Salsa and THE BEST Guacamole

Makes 2 to 4 servings

from The First Mess Cookbook  Copyright © 2017, Laura Wright.

IngredientsBurrito-Stuffed Sweet Potatoes

  • 4 small sweet potatoes (mine came to about 2 1/2 pounds total)
  • 1/2 cup uncooked brown basmati rice, rinsed
  • 1 cup cooked black beans (I used canned, rinsed and drained)
  • 1 teaspoon ground cumin
  • 1/2 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1 teaspoon tomato paste
  • Pinch of salt

Rustic salsarustic salsa

  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, chopped (mine came to about 3/4 cup chopped)
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro leaves
  • 1 1/2 teaspoons olive oil
  • Salt and pepper, to taste

Guacamoleguacomole

  • 1 ripe, medium avocado
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Generous pinch of salt
  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.
  2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).
  3. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 1/4 cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.
  4. Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  5. Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  6. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
  7. Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with 1/4th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.

Naked Spinach Quinoa Lasagna Casserole

Spinach Quinoa Lasagna Casserole

  • 1.5 cups  Sprouted Quinoa (Meijer carries this in the rice aisle)
  • 2.5 cups mushrooms, diced
  • 4 cups spinach, fresh
  • 1 cup yellow onion, finely diced

MARINARA MIXTURE

FOR THE TOP

  • 4 medium tomatoes, sliced
  • 1.5 cups shredded mozzarella
  1. Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
  2. Next, prep veggies by chopping the mushrooms and finely dicing the onions. Place the veggies (including the spinach) into the greased casserole dish.
  3. Next, add Sprouted Quinoa into the casserole dish. Set aside.
  4. In a medium size bowl, mix together all ingredients for the marinara mixture.
  5. Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
  6. Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in oven for 30 minutes, covered.
  7. Remove, add sliced tomatoes and mozzarella to the top and place it back in the oven for 2 minutes. Remove and let cool for 10 minutes before serving. Serve with fresh basil and a glass of red wine for best results

YUMMMYYYYY!!!