Archive | Healthy Living

The Perfect Vegetarian Holiday Meal

This menu us perfect for any

Ok so this is a questions we get often as to what we, as vegetarians/vegans eat on this two major feast days. The quick answer might be everything but the meat…but that leaves some people confused. So here is a rundown on some of the choices we have made over the past 30 years or so.

Stuffed pumpkin/butternut/squash…stuffed with a mix of mushrooms, rice, nuts, tomatoes and garlic.

Mushroom/spinach strudel with filo dough which is not hard to work with at all!

A 16 layer lasagna…..many layers of different roasted veggies.

Mushroom Wellington in flaky pastry.

Sides include :

Family faves such as Hasselback potatoes
Maple syrup roasted Brussel sprouts
Garlic mashed potatoes
A fresh salad including homegrown microgreens and fruit.

We are not really big on desserts (who needs that after a big meal) but we have one traditional South African dessert we “must” always make which is Melktert…(Milk custard made with English custard powder).

And possibly some chocolate dessert.

What are some of your favorite traditional vegetarian/vegan dishes?

Nourishing Foods Lead to Better Health

Photo credit: https://www.ketogenicsupplementreviews.com/

Keep your brain healthy and prevent dementia and Alzheimer’s disease – eat organic, pastured, grass-fed meat with lots of fat. If you are a vegetarian, add lots of organic, grass-fed butter to lots of cooked, organic vegetables (organic, raw cream from grass-fed cows is also very good for you).

A lesson learned from traditional cultures all over the world, from where our ancestors came, is that meat is eaten with fat. They discovered that a diet of too much lean meat would make them sick. One reason is because eating meat without the fat results in rapid depletion of vitamin A; we need fat to absorb vitamin A and our other fat-soluble vitamins. Most traditional cultures put a special emphasis on organ meats, because these are far more nutritious than muscle meats.

Nourishing Foods: Organ Meats

Organ meats are the richest sources of the fat-soluble vitamins A, D and K2. Dr. Weston A. Price found they were prized by nearly every culture and are a key to robust good health. Organ meats are also rich sources of minerals and vitamins B6 and B12 (essential for brain health). Go to www.westonaprice.org for more information on Dr. Price and his research.

Vitamins

Research shows that Vitamin A is anti-cancer and a deficiency of Vitamin D is associated with a substantially increased risk of all-cause dementia and Alzheimer’s disease. There was a 53% greater risk of dementia and a 70% higher risk of Alzheimer’s disease among subjects who had a moderate vitamin D deficiency. (1)

Junk Foods Tied to Higher Cancer Risk

In a study of 471,495 people, who were followed for 15.3 years, it was discovered that people who regularly eat foods with a low nutritional quality have a higher risk of developing cancer. The study authors state that more countries should now enforce food labeling that clearly specifies nutritional value.

The cancers associated with low nutritional quality include increased risk of colorectal cancer, cancer of the esophagus and stomach, and lung cancer (especially in men) and liver cancer (in women).

The quality of the food you eat is the key to health.

Always avoid:

refined sugar and carbohydrates (especially from dry breakfast cereal)
high fructose corn syrup
hydrogenated and partially hydrogenated oils such as canola, corn, soy
non-organic, commercial and junk foods (2)

Littlejohns TJ, Henley WE, Lang IA et al. Vitamin D and the risk of dementia and Alzheimer disease. Neurology. 2014 Sep 2;83(10):920-928.
Deschasaux M, Huybrechts I, Murphy N et al. Nutritional quality of food as represented by the FSAm-NPS nutrient profiling system underlying the Nutri-Score label and cancer risk in Europe: results from the EPIC prospective cohort study. Published: September 18, 2018 PLoS Med 15(9): e1002651.

Strength Training for People My Age

This article originally appeared on StartingStrength.com

by Mark Rippetoe (age 61)

I was born in 1956. That makes me “old.” Granted, I’m pretty beat up these days. I’ve had my share of injuries, the result of having lived a rather careless active life outdoors, on horses, motorcycles, bicycles, and the field of competition. People my age who have not spent their years in a chair have an accumulation of aches and pains, most of them earned the hard way. And for us, beat up or not, the best way to stay in the game is to train for strength.

The conventional wisdom is that older people (ah, the term sticks in the craw) need to settle into a routine of walking around in the park when the weather is nice, maybe going to the mall for a brisk stroll in the comfort of the air conditioning, or a nice afternoon on the bicycle, checking out the local retirement communities – at a leisurely pace, of course. For the more adventurous, a round of golf really stretches out the legs. Maybe finish up with a challenging game of Canasta. Your doctor will tell you that this is enough to keep the old ticker ticking away, and should you choose to rev the engine like this every day, you’re doing everything you need to do to maintain the fantastic quality of life enjoyed by the other old people at the mall.

Standards, unfortunately, are low. Your doctor often assumes that he’s also your fitness consultant. When you get sick, go to your doctor. When you are deciding what to do to extend your physical usefulness, how about taking a different approach than asking his permission to get up off your ass? How about asking yourself whether your current physical condition is as good as you’d like it to be? If it’s not, what would be the best way to improve it?

I’m pretty sure you know that walking around in the mall – sometimes more accurately referred to as “shopping” – is not capable of making anything change for the better. One of the benefits of being a little older is that most of us have had the opportunity to learn that all major improvements come with a price tag. There Ain’t No Such Thing As A Free Lunch, as an intelligent man once said. Reversing the entropy takes a significant expenditure of energy, and a brisk walk just isn’t significant. Sorry.

A daily brisk walk, or a jog, or even a 9-minute pace for three miles can produce enough cardiorespiratory stress to keep your heart and lungs in pretty good shape, true enough. This, of course, means that it’s not a terribly difficult thing to do. For most doctors and for many of their patients, the calculation stops there. But not dying of a heart attack is really just a small part of the much larger picture of an active life well-lived. You interact with your environment using all the muscles of your body, not just your heart and diaphragm, and strength is the difference between the things you could do when you were 25 and the things you can’t do now.

Strength – as well as a tolerance for childish nonsense – is the thing we all lose as we age. Squatting down, standing back up, putting things overhead, pulling things up the driveway, loading the groceries, wrestling with the grandkids, teaching the dog who’s boss, mowing the yard, putting the broken lawnmower in the truck again: simple physical tasks we took for granted years ago are often problems for older, weaker people, as well as a source of potential injury that can be expensive and debilitating.

For most of us, this happens because of inactivity. If you do not use your muscles to produce enough force to convince them to maintain their ability to do so, it shouldn’t be surprising that they become less capable of doing it. And walking, running, riding a bicycle – physical activities whose performance is not limited by strength for even moderately active people – cannot increase or even maintain strength.

This is important to understand: physical stress followed by sufficient recovery (in theory, the stress shouldn’t kill you) produces adaptation. The adaptation is specific to the stress. That’s why sunshine on your arms makes your arms brown, not your feet; the shovel makes your hands callused, not your face. So running produces better running, not better strength. And if you want to get stronger you have to stress your ability to produce force, since that’s what strength is. Running is good for the heart and lungs, and that’s about all. A proper strength program is good for the heart, lungs, and everything else too.

Even those of us who have trained for strength for decades have noticed a downhill slide in our physical capacity. Our ability to produce power – the ability to produce force quickly and explosively – diminishes with age whether we train it or not. This is due to changes in the motor neurons and the muscles that control the explosive parts of the system, and even training cannot completely halt the process. The ability to react quickly with our bodies – to a loss of balance, a rapid change in position, or a falling jar of mustard – is the way power is displayed in everyday situations. Strength training should involve some explosive work too, but just maintaining strength slows the loss of power capacity.

The loss of strength also means the loss of muscle mass. Muscle tissue is not merely the stuff that generates force and moves us around. Muscles, in a very real sense, are glands that actively participate in the physiological regulation of our bodies. Muscles produce signaling substances that affect all the systems that must be maintained for continued normal functioning. A chronic loss of muscle mass is associated with poor health, and a profound loss of muscle mass is highly correlated with death.

The absence of skeletal loading is typical for older people, since we now hire the heavy work done instead of doing it ourselves. And just like muscles, bones adapt to the “stress” of being unloaded by getting thinner and less dense. Running is not a weight-bearing exercise in the sense that strength training is. It’s just a “you-bearing” exercise, and the impact of repeated footfalls affects only the legs. In fact, people sensitive to impact have far fewer problems with the static nature of barbell training than they do the repeated impacts of running. A barbell sitting on the shoulders or held overhead in the hands loads the skeleton in a way that other exercises cannot do, and a strength training program always results in the preservation of bone density. Coupled with the strength necessary to control your balance, this is the best insurance against the tragic and often fatal hip or pelvic fracture that an older person can acquire.

But the loss of strength can be slowed down quite a bit, and for older people who have never trained before, a vast amount of improvement can take place in a relatively short span of time. I have trained many older competitive “masters” lifters who started out as disinterested gym members and then experienced a sudden change of attitude when their strength doubled with six months of lifting weights. These people will tell you about the difference strength training – not running – has made in their lives..

Being strong is better than not being strong, strength must be prepared for specifically, and physical stress that lacks force production as a limiting factor cannot make you stronger. As you age, your strength goes away, and unless you do something to address this situation, you will be weaker. Much weaker. This is bad. So, make your plans now.

The Negative Health Effects of Heavy Backpacks, And How Your Kids Can Avoid Them

This article originally appeared on The Active Times by Katie Rosenbrock.

Back to school means back to the books, which is great for kids’ brains, but not so much for their backs.

According to the American Academy of Pediatrics (AAP), a child’s backpack shouldn’t weigh more than 10 to 20 percent of their weight, but often this limit is exceeded, and it could certainly lead to strain and even injury.

There are several research studies showing the long-term effects of carrying a heavy backpack.

Wearing a heavy backpack for prolonged periods may cause excessive strain in one’s neck, back and shoulders. Over time, muscles may fatigue, and the wearer may fall into poor posture, which may lead to muscle imbalances, which, if long-term, may cause increased risk of injury.

Additionally, children who wear heavy backpacks have a tendency to lean forward to support the weight, which further implicates their posture. Plus, for small children, heavy backpacks increase their risk of falling.

Clearly there are a handful of risks involved with bearing the brunt of a backpack that’s just too heavy for a kid to handle, yet a 2002 study out of Texas found that most parents (about 96 percent) don’t inspect the weight of their kid’s backpacks.

Determining an Appropriate Backpack Weight and Avoiding Back Pain

The AAP recommends a child’s backpack weigh no more than 10 to 20 percent of their body weight, but according to The New York Times, a recent survey from Consumer Reports suggests aiming for the lower, 10-percent end of that spectrum. Quinn agrees.

Also worth noting, that same report found girls and shorter children may be most at risk for back pain resulting from heavy backpacks, so for smaller-statured kids, it’s especially important to find a backpack that fits well.

It’s important to make sure the straps are wide, padded and adjustable, so the backpack fits the child well

The backpack should be close to the body and should not hang too far below the waist. The best advice for older kids is to wear the straps on both shoulders and evenly distribute the items in the backpack.”

The risk for injury increases, Quinn explains, when the backpack is worn over one shoulder or when most of the items are packed to one side, which often causes the carrier to shift or bend to the side to bear the weight.

She emphasized the importance of carrying the backpack with both straps to distribute the weight evenly over both shoulders.

Removing unnecessary items from the backpack daily is also key..

Relieving Neck and Shoulder Strain

Prevention is of utmost importance, but for kids who are already experiencing strain in their necks, shoulders and backs due to a heavy backpack, Quinn offers a few restorative stretches and exercises that may help.

“Heavy backpacks may cause the wearer to bend forward, causing increased strain on the lower back,” she explains. “It may cause a forward head and rounded shoulder posture, which may result in tight pectoralis muscles and excessive strain on the cervical spine (neck). Pec and upper-trap stretches may improve the flexibility of these muscles and prevent long-term postural deficits.”

As chiropractors we cannot stress how important it is that back packs are worn correctly, as well as carried correctly. We can always check that your child pack is correct for them if you bring them into the office. Let’s catch problems before they develop. Dr C

Where do vegans get their protein?

So as a Vegan/Vegetarian we get this questions all the time…where do you get your protein??…. so here we go… By Lauren Venosta

Vegans don’t consume any products that come from an animal-based source. All macronutrients like protein, carbohydrates, and fat are only consumed through plant-based sources—which can make it challenging to get enough protein.

A common question many vegans are asked is, “How do you get enough protein?” Contrary to popular belief, it is possible to get adequate amounts of protein on a vegan diet.

The important thing to note about plant-based protein sources is that they are more bioavailable to the body. This means that the amino acids (which make up the proteins) are more easily broken down and absorbed by the body. Remember, you aren’t only what you eat, but you are what you absorb! If your body can’t absorb the protein you’re eating, it is useless.

If you’re a vegan or are interested in following a plant-based diet, these foods pack a plant-based protein punch!

Spirulina Spirulina is a blue-green algae that contains the essential amino acidsrequired for protein assimilation. It’s rich in chlorophyll, which you can see by the dark green color. 8.05 g of protein per 2 tablespoons

Lentils These edible pulses are a powerhouse of protein, fiber, and iron. Lentils are an easy way to get plant-based protein because they are easily digested and are a versatile ingredient. 17.86 g of protein per cup of cooked lentils

Pea Protein Green peas contain adequate levels of protein in their raw form (9 g per 1/4 cup), and pea protein is a popular alternative to the whey protein or egg-white protein that are commonly used in protein powders. 21 g of protein per 1/4 cup

Chickpeas Chickpeas, also known as garbanzo beans, are meaty and filling. 14.53 g of protein per cup of cooked chickpeas

Nutritional Yeast Nutritional yeast, a food additive grown on molasses and treated to be “inactive” (as compared to “active” baking yeast), is known for adding a “cheesy” flavor to many dairy-free recipes. The flavor is amazing, but its nutrient profile is even better! It’s loaded with amino acids and B vitamins. Amino acids are essential for protein synthesis and B vitamins help covert the food you eat into useable fuel for the body. 8 g of protein per 1/4 cup

Quinoa Did you know that quinoa is a seed? Although it mimics a grain-based texture and cooks similar to rice, it is 100 percent seed. And that means it has more protein than many grains! 8.14 g of protein per 1 cup of cooked quinoa

Almonds A study showedthat eating 1.5 ounces of almonds per day can lower your cholesterol, keep your heart healthy, and even reduce belly fat! 15.12 g of protein per 1/2 cup

Chia Seeds In addition to their protein benefit, chia seeds are loaded with so much fiber they can actually absorb 10 to 12 times their size in water. This allows them to create a gel-like consistency and expand in your stomach, which keeps you fuller longer and improves digestive health. 8.91 g of protein per 1/4 cup

Pumpkin Seeds Pumpkin seeds are not only protein rich, but rich in magnesium as well. Magnesium is helpful for regulating blood sugar levelsso eating pumpkin seeds is helpful for reducing your risk of type 2 diabetes. 9.75 g of protein per 1/4 cup

Steel-Cut Oats Oats contain not only protein, but also fiber and iron. It’s important to purchase steel-cut oats, as they are higher in protein than processed oats. Steel-cut oats take longer to cook and have a more dense texture..14 g protein in 1/2 cup

There are plenty of vegan foods that contain protein. The important thing to remember when eating a vegan diet is to consume a wide-variety of different foods and colors. This will ensure you are getting all the necessary macronutrients (like protein) that are needed to sustain your body. Kick that lack-of-protein fear to the curb, because there is an abundance of bioavailable protein\ in plant-based foods.

Autism and Chiropractic Care

How many people suffering, on drugs, facing a life of limitation could be helped by chiropractic care? Probably most of them.

Autism and Chiropractic Care

A 10-year-old girl diagnosed with Autism Spectrum Disorder (ASD) and complained of:

neck pain
low back pain
insomnia

In addition, she exhibited head banging and other uncontrolled behavior.

A total of 12 chiropractic adjustments were delivered to her occiput, C1, C2, sacrum, and coccyx over an eight-week period. When she first came to the clinic she held herself in a protective position: taut and rigid. However, after an adjustment she became much more relaxed, her outbursts ceased, she was calmer and her sleep improved.

Do you know anyone with the above symptoms? Please share this article with them. We’d love to help!

517.627.4547

Reference: Pappicco M. Improved health outcomes & quality of life in a 10-year-old child with autism spectrum disorder following chiropractic care to reduce vertebral subluxation: a case study & selective review of the literature. Journal of Pediatric, Maternal & Family Health, Chiropractic~ March 22, 2018:7-12.

Nourishing Traditions: Raw Milk

Raw milk is healthier and safer

Raw milk is completely fresh and unprocessed (not pasteurized). Raw milk has more nutrients, enzymes and minerals than pasteurized milk where the heating process damages vitamins and enzymes. Raw milk promotes health.

Studies show that raw milk protects against asthma, allergies, eczema and respiratory infections. Reports gathered by the Weston A. Price Foundation indicate that you are at least thirty-five times more likely to contract illness from other foods than from raw milk. There has never been a confirmed death from raw milk, but there have been more than 70 deaths from pasteurized milk and pasteurized milk products.

Pasteurized milk is much more dangerous than raw milk. Even more significant is that higher mortality rates in men and women, with a higher fracture incidence, were found in those using pasteurized as opposed to raw milk. (1)

For more information about nutrition click here and put “raw,” “pasteurized,” “milk,” etc. in the search engine and see what you find.

Note here: Cheech and Chong are apparently taking up this issue now….now that pot is becoming more accepted, they are on to the next BIG THING…..not sure I would want their help…but there you are!

Michaëlsson K, Wolk A, Langenskiöld S. Milk intake and risk of mortality and fractures in women and men: cohort studies. British Medical Journal. 2014;349:g6015.

Why Greens Keep Making People Sick

By Dr. Mercola

This article was originally published on this website.

The news across the U.S. with respect to contamination involving bagged and chopped romaine lettuce continues to worsen. After a multi state outbreak dating back to March 13, 2018, involving at least 121 known Escherichia coli (E. coli) infections spanning 25 states, including one death, the U.S. Centers for Disease Control and Prevention (CDC) has isolated the problem lettuce to Yuma, Arizona.1

Because it takes an average of two to three weeks for this type of outbreak-related illness to be reported, even more cases are expected to be made known in the coming weeks.

To date, more than 50 people have been hospitalized with a nasty E. coli infection and at least 14 victims have developed hemolytic uremic syndrome, a type of kidney failure, making this quite a serious matter.2 Yuma-grown greens purchased at the grocery store, as well as those served in restaurants, are equally suspect. Sadly, most bagged salad brands do not identify the region where they are grown and processed, making identification difficult.

For that reason, until further notice, consumers are advised to avoid consuming all types of romaine lettuce, including hearts and whole heads, in addition to bagged and chopped romaine, as well as any salad mixes containing romaine grown in the Yuma region.3 Rather than guess if your favorite salad greens are safe, the wisest move is to avoid buying or eating any romaine lettuce or mixes containing romaine until the situation improves.

If you have any doubt, throw it out! Thankfully, there are many other salad greens and vegetables you can eat safely until this situation resolves. I’d also like to suggest a few tips that will help you enjoy salad greens and other produce safely going forward.

Why Are There so Many Health and Safety Issues With Salad Greens?

It’s no secret U.S. consumers love the convenience of prewashed produce that is sold in bags, clamshells and tubs. Unfortunately, those types of greens are precisely the ones continually implicated in outbreaks associated with foodborne illness. In fact, says The Washington Post, food-safety experts suggest “convenience greens — those handy bags of prechopped and prewashed salads — carry an extra risk because they come in contact with more people and machinery before they arrive on your plate.”4

coli is quite common — its many strains are found in food and the environment and also live in animal and human intestines. Thankfully, most E. coli infections are tolerable, if not harmless. The types of E. coli known to cause illness are often transmitted through contaminated food and water or through contact with animals or people. For example, in a large 2006 outbreak of E. coli involving spinach, wild pigs and well water were suspected causes.5

Do You Know Where Your Salad Greens Are Grown?

Due to the industrialization of our food system, Americans eat produce from all over the world, regardless of whether it is in season locally. It’s not unusual to go to the supermarket and return with fruits and vegetables grown and harvested in Canada and Mexico, as well as countries in Europe and South America, among others. Although enjoying seasonal produce raised far from home has become the norm, this convenience is not without a cost.

According to The New York Times,8 the majority of bagged romaine lettuce provided to grocery stores and restaurants across North America is grown in California’s Salinas Valley. There is, however, one exception: In late fall and winter, the industry makes a seasonal move to Yuma.

Given the timing of the current E. coli outbreak, authorities believe the infected romaine was very likely grown in Yuma. While more details will be forthcoming, it seems likely the outbreak was caused either by an animal defecating in a field or some form of contaminated water runoff.

It’s worth noting that concentrated animal feeding operations (CAFOs) are a major source of water contamination throughout the U.S. Even the Arizona Department of Environmental Quality (ADEQ) states, “Nationwide and in Arizona, the potential for surface and ground water pollution exists through livestock facility discharge of manure-contaminated run off to natural waterways and through wastewater leaching to aquifers.”9

While the source of the outbreak has not yet been pinned down, it’s certainly possible that industrialized agriculture has played a role. On a brighter note, because most of the industry’s bagged romaine production shifted back to California in April, says The New York Times, the Yuma-grown produce should be out of the food supply shortly.10

“Hopefully with it being in one particular growing region and that region moving to California, it won’t be too much longer [before you can begin eating romaine again],” said Laura Gieraltowski, Ph.D., who leads the foodborne outbreak response team within the CDC’s outbreak response and prevention branch. “It’s a fast-moving outbreak,” she said. “We’re getting reports of new illnesses daily from our state and local health departments.”11

Ways to Safeguard Your Health When Eating Greens

While you may think washing your lettuce would eliminate the bacteria, the truth is it takes but a few cells of E. coli to make you sick. Despite the fact that rinsing your produce with water — even the brands that claim to be triple washed — may lower your risk of illness, it doesn’t eliminate your risk entirely. Washing is no guarantee you will get rid of potential toxins. Beyond that, some experts suggest using commercial fruit and vegetable washes are not much more effective than water alone.25

Although some recommend a light bleach solution, I cannot recommend bleach for household cleaning applications and even less so for food preparation. The best way to ensure the cleanliness of your food and food-preparation area is to apply common sense. Below are a few tips that will guide you in handling produce and other foods safely.

Always:

Wash your hands with soap and water before handling food, and most especially after handling raw meat.
Use a scrub brush to remove dirt and debris from root vegetables or any fruit or vegetable with a rough skin.
Rinse all produce, even bagged varieties, well under running water.
Remember loose produce is touched and handled by many other people before it is purchased by you; wash it well before eating.
Use separate cutting boards and utensils for raw meat.
When chopping more than one type of food, wash your counter, cutting board and utensils frequently to avoid cross contamination.
Do not prepare food for others when you are sick.

Because most of the people affected by the current E. coli outbreak became ill after eating at restaurants that used bagged, pre-chopped lettuce in their salads,26 you can dramatically reduce your risk of infection simply by avoiding salads when dining out and by eating more meals at home. Beyond that, since raw greens pose the most risk, you may decide to cook more of your greens to reduce your risk of contamination.

Two safe options for consuming greens are steaming or using a pressure cooker — you may want to add some healthy fat to promote maximum absorption. In my opinion, your very best

option is to grow your own food. Whether that be in a vegetable garden, in containers or in trays, you won’t regret the time and energy you invest in cultivating healthy, homegrown food.

The good news is greens such as lettuce are among the easiest garden vegetables to grow, and they are prolific. By planting new seeds every 10 days, you can receive multiple harvests throughout the growing season. Depending on where you live, you may be able to grow certain greens year-round. If gardening is just not your thing, consider purchasing your greens from a local farmers market instead of the grocery store.

Nourishing Traditions: Cholesterol

Cholesterol is actually REALLY important!

We have heard about “dangerous” cholesterol for years, but cholesterol is essential for:

proper brain function
energetic muscles
a strong immune system
a long, healthy life

Cholesterol is so important it is made by nearly every cell in your body. In fact, recent studies reveal that the higher the cholesterol level in the elderly, the longer they live! (1-2) High cholesterol has repeatedly been shown not to cause heart attacks or cardiovascular disease.

If a person’s cholesterol is higher than average that is a sign that there is inflammation somewhere in the body. Inflammation is associated with cancer, heart disease, arthritis, diabetes – in fact all the “diseases of civilization.”

Cholesterol is anti-inflammatory; it fights inflammation

Cholesterol molecules are like firemen in your body – they help put out the fire of inflammation. If you see high cholesterol you should put out the fire (the inflammation), not shoot the firemen.

What can cause elevated cholesterol? Stress – physical, chemical and emotional stress – such as dental infections, subluxations, toxicity and an unhealthy diet full of bad oils, poor quality fats, refined foods, sugar, high fructose corn syrup, etc.

Because your body needs cholesterol to work properly, if you eat a “low-cholesterol” diet your cells will simply make more cholesterol to keep your amount at a healthy level.

That is why cholesterol-lowering drugs (statins) such as LipitorT and CrestorT, that interfere with cholesterol synthesis, cause:

muscle pain
cancer
dementia
suicide
depression
sudden heart death

In addition, cholesterol-lowering drugs don’t get to the cause of inflammation; they are suppressing a beneficial symptom.

Do your heart, brain, nerves and muscles a favor and enjoy cholesterol. Include lots of healthy fats in your diet such as butter; coconut, olive and avocado oils; lard, tallow (beef fat), chicken fat and duck fat to fight inflammation.

Just as importantly avoid unhealthy fats such as vegetable oils like canola, soy, corn, cottonseed, safflower, peanut and other unnatural oils. Especially stay away from trans-fats and hydrogenated fats such as CriscoT and margarine and fake butter “spreads.” They are a “heart attack in a can.”

Towards a paradigm shift in cholesterol treatment. A re-examination of the cholesterol issue in Japan: Abstracts. Annals of Nutrition and Metabolism. 2015;66(suppl 4):1-116.
Ravnskov U et al. Lack of an association or an inverse association between low-density-lipoprotein cholesterol and mortality in the elderly: a systematic review.BMJ open.6.6(2016): e010401.

Researching Chiropractic: Stenosis

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.

Stenosis and hand pain in a 74-year old woman

A 74-year-old woman had been diagnosed with moderate neck (cervical) stenosis that was compressing the nerves going to her upper extremities. Her symptoms included inability to turn her head fully, and numbness, tingling and nerve pain down her left arm and into her 3rd, 4th and 5th fingers. She had been suffering from these symptoms for one year.

She began chiropractic care and subluxations were discovered at multiple spinal levels. She had 15 adjustments over an eight-week period. She reported less numbness and tingling in her left arm and an increased cervical range of motion (ability to turn her head).

Do you know someone suffering from Stenosis or other pain? Chiropractic Care can probably help! Please share this article with someone who is suffering unnecessarily.

Thank you!

Call us today for an appointment: 517.627.4547

Lanjopoulos Chiropractic

Chiropractics, Yoga, Tai Chi, Healthy Living