Researching Chiropractic: Depression and Anxiety, paralysis, and Diabetes

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.

anesthesia-4677401_1920

Depression and Anxiety

A 30-year-old woman who had a clinical diagnosis of depression and anxiety presented for chiropractic care. She was analyzed using x-ray and heat scanning for subluxations and adjusted where and when needed.

Her depression and anxiety resolved. Her sleep, energy and quality of life improved and she was able to cease taking medications. Her spinal imbalance, neck curve and overall nervous system imbalance greatly reduced. (1)

Dogs with hind end paralysis

24 dogs with hind end paralysis and inability to walk were found to have intervertebral disc disease by their veterinarian. Rather than have an MRI to be followed by surgery, the owners wanted to explore a different route. Each dog was evaluated and adjusted using chiropractic techniques approved by the International Veterinary Chiropractic Association.

Each dog eventually regained the ability to walk. The amount of time needed to recover varied by the severity of the spinal damage in each dog. (2)

Diabetes and mid-back pain

A 26-year-old man with chronic mid-back pain for 9 years and type 1 diabetes mellitus began chiropractic care. X-ray and MRI imaging revealed flattening of the curve of the mid-back (hypokyphosis of the thoracic spine) with spinal misalignment consistent with vertebral subluxations.

The patient reported improvement in his mid-back pain and quality of life. X-rays showed normal mid-back curve. Glucose monitoring showed a dramatic drop in blood glucose immediately after each visit. The patient reported he reduced his insulin by half during chiropractic care. (3)

Do you know anyone with the above issues?

Please refer them to us. We can help! 517.627.4547

Sources:

  1. Ochsner A, DelVicario J. Resolution of anxiety and depression along with decreased medication usage in a 30-year-old female undergoing chiropractic care: case report & review of literature. Annals of Vertebral Subluxation Research. November 12, 2018:152-159.
  2. Cole C, Tully G. Reversal of paraplegia secondary to intervertebral disc disease in 24 canines with vertebral subluxation: a retrospective of outcomes following chiropractic. Annals of Vertebral Subluxation Research. November 26, 2018:173-179.
  3. Fedorchuk C, Lightstone DF, Comer RD et al. Improved glycosylated hemoglobin, hyperglycemia, and quality of life following thoracic hypokyphosis vertebral subluxation correction using Chiropractic BioPhysics®: a prospective case report. Annals of Vertebral Subluxation Research. November 19, 2018: 160-172.

 

 

Nourishing Foods

How often are you eating Nourishing Foods?

ONLY 27% of Americans cook on a daily basis even though 98% say they prefer meals prepared at home. Home cooking is the best because you have control over the ingredients. fresh-orange-juice-1614822_1920

Eating at restaurants means you are often eating GMO grains, rancid oils (such as canola, corn and other cheap vegetable oils) and weird chemicals such as artificial sweeteners and MSG.

At home we can have real sourdough bread, good oils and healthy fats.

We recommend you make it a habit to start batch cooking (pre prep that can be done on the weekend – think of chopping the veggies all at one time-making a sauce that can be used at least twice in different ways through the week – planning for leftovers by cooking a double batch that can be presented in a different way later in the week ( like chile as a lasagna ingredient/over baked potatoes/as the base of shepherd’s pie).

Make use of your slow cooker to cook while you are at work…and if you pre-prep on the weekend…you can grab a baggy of precut up seasoned goodness and just throw it in the slow cooker, press start and head off to work!!

OF COURSE, IT HELPS IF YOU TAKE A FEW MINUTES ONCE A WEEK TO DECIDE ON A MENU FOR THE WEEK THAT CAN INCORPORATE SOME OF THE ABOVE IDEAS AND MAKE YOUR LIFE EASIER.

Check out our most recent recipe: Chickpea Artichoke “Bliss in a Dish”

Chickpea Artichoke “Bliss in a Dish”

This recipe originally appeared in DREENABURTON.COM

I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!  (This got a two thumbs up from Dr. Ray….so YAY it is now in rotation)

chickpeaartichokeblisstitle

Ingredients

2½ – 3 cups red or Yukon gold potatoes about ¾ – 1 lb  cut in small cubes

1 tsp olive oil to wipe around baking dish, optional

3 – 3 ½ cups chickpeas / 2 cans, rinsed and drained (I have subbed cannellini beans for these)

3 cups frozen artichokes- thaw beforehand or use from frozen (I used canned as Meijer did not have any frozen artichokes …)

4 medium-large cloves garlic minced or grated

3 tbsp water

1/2 cup red bell pepper chopped

1/3 – 1/2 cup pitted kalamata olives sliced in half

1 cup chopped tomatoes

3-4 tbsp golden raisins

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp sea salt

Freshly ground black pepper to taste

1½ tbsp balsamic vinegar

¼ cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 400°F. Use 1 teaspoon of the olive oil to oil a large casserole dish (about 8 by 12 inches). If you omit the oil, some of the ingredients may get a little sticky in the pan, but no biggie! Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 10 to 15 minutes, or until fork tender. When potatoes are ready, drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh parsley. Toss the mixture well, cover the dish with foil, and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered. Remove from the oven, sprinkle with the fresh parsley, and season to taste with salt and pepper as desired. Serve on its own, with bread, or over quinoa, brown rice, or pasta, topped with a quick avocado sauce or mash.

 

How many joints are in your spine?

Questions and Answers About Chiropractic: How many joints are in your spine?How many joints are in your spine?

Chiropractors adjust the spine to correct vertebral subluxations – but do you have any idea how complex your spinal column is?

Your spine contains 24 vertebrae (spinal bones) that are connected by 23 discs. These discs act as shock absorbers, give the spine its curve, strengthen it and increase its flexibility.

Each vertebra has four posterior (back facing) joint surfaces that connect it to the other vertebrae, PLUS each vertebra connects with the discs above and below. In addition, many vertebra have joints that connect your spine to your ribs, sacrum, skull and other structures.

In all your spine has 364 joints! About one for every day in a year. Coincidence? Maybe there’s a joint that resonates with every day! That’s a stretch, but you never know.

All those joints work together to support your weight and permit you to move in lots of different directions, and to get into all kinds of weird positions. Is it any wonder that chiropractors are so busy keeping this structure in alignment with all its parts balanced with gravity? Stop by and we’ll make sure everything is in order. (1)

  1. Cramer G, Darby S. Clinical Anatomy of The Spine, Spinal Cord, and ANS (3rd Edition). St. Louis, MO: Elsevier/Mosby. 2014;Appendix I:638-642.

 

The Latest From Dr. Charmaine and Dr. Ray: January 2020

Greetings all,photo3
I am sure that many of us are scratching our heads at this winter….but it is happening in its own way and at its own time. We can make some changes in our lives to accommodate the change to the new year and to the weather.

Get plenty of rest. Winter is hibernation time for our four footed friends and we would do well to remember that.

Hydrate, Hydrate, Hydrate. We all have our heaters and wood fires going to keep us warm but that draws a lot of moisture out of the body…so drink LOTS of H2O.

Watch your posture. I notice that so many people walk with their shoulders hunched up around their ears this time of the year…NO TURTLING PLEASE…. it messes up the neck and shoulder areas…get a scarf/two and wrap it around the neck and chest area and walk tall!!!!!

EXERCISE EXERCISE EXERCISE. It is terribly important that we keep moving thru’ the winter months…If you are not an outside weather fan, find some way to incorporate exercise. Look at no commitment gyms and get in there and do something. Go to open swim, go to the mall or GLHS and walk. Keep your circulation working and the winter weight gain down.

WATCH THE WINTER DIET. We tend to eat too much “comfort food” in winter and a) gain weight and b) are subject to more colds and flu. The body needs to be more alkali and so more fruits, veggies and less stodgy comfort food is better. Keep the dairy and meats to flavoring status and eat 5-9 servings of veggies/fruit daily. Clementines are a great handful, quick to unwrap and loaded with Vit C.

OK…. SO STAY WARM, KEEP ACTIVE AND ALL THE OTHERS THINGS I SAID AND GET A CHIROPRACTIC CHECKUP TO MAKE SURE YOU ARE FUNCTIONING ON ALL CYLINDERS.

Remember your body does not have a check engine light!!

 

Researching Chiropractic: Migraines, Torticollis, & Tic douloureux

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

Migraine and hypnic headachesheadache

A 59-year-old woman suffered from chronic migraines and hypnic headaches (headaches that wake people from sleep) along with nausea and skin rashes. Migraine has a global prevalence of 10% and is the seventh leading cause of time spent disabled. Hypnic headaches are less common.

The patient’s migraines began 15 years prior and significantly affected her quality of life. During that time, her care consisted of RelpaxT, a prescription drug, massage and TylenolT. Her headaches continued unabated. She also recalled that her mother had migraines that began around her menopause.

Chiropractic care of two visits a week for 3 months and then once per week for 6 weeks resulted in resolution of her headaches as well as additional health benefits. (1)

Torticollis, cranial distortion and difficulty feedingbaby-303068_1920

A 13-day-old boy and his twin sister were brought in for chiropractic evaluation and possible care. The boy had torticollis, difficulty latching to his mother’s left breast and cranial distortion. The parents reported that the baby was very gassy and seemed uncomfortable daily. The pediatrician could offer no options. 

The parents reported that the boy was in the head down position for most of his time in utero with the weight of his sister on top of him.

After analysis for subluxations of his spine and skull, the boy was adjusted while he was lying on a pillow on his back or on his mother’s chest while she was lying on her back on the chiropractic table. 

The child had seven visits over 6 weeks with continued improvements. He was able to latch onto both breasts, the gassiness had decreased and the torticollis had resolved. Improvements were noticed by his third appointment. (2)

Tic douloureuxperson-2438587_1280

Trigeminal neuralgia, also known as “tic douloureux,” is a chronic nerve disorder characterized by intense, persistent and often debilitating shooting sensations of pain in the face. The pain is so intense people have killed themselves and for that reason it is sometimes called the “suicide disease.” 

A 62-year-old woman came to a chiropractic clinic with a chief complaint of chronic right-sided facial pain of 2 years’ duration which she said felt like stabbing and throbbing, “like a bunch of pitch forks.” 

She had experienced three separate automobile accidents over the past 27 years but had no residual symptoms. The pain began four months after she had had a dental surgical procedure, either a filling or root canal on a wisdom tooth on the right side of her face. Over the course of two years, numerous prescription drugs and alternative supplements had been prescribed by multiple doctors and specialists. She had spent over $9,000 in personal funds seeking relief.

Over the course of six months, the patient received 26 chiropractic adjustments. As a result, she experienced significant reductions in frequency and duration of pain. (3)

  1. Niddery E, Alcantara J. Resolution of chronic migraines and hypnic headaches in a 59-year-old female: a case report & review of the literature. Annals of Vertebral Subluxation Research. September 2, 2019:117-126.
  2. Green S, Alcantara J. Resolution of torticollis, breastfeeding difficulties & cranial distortion in a twin infant undergoing chiropractic care for vertebral subluxation: a case report & review of the literature. Journal of Pediatric, Maternal & Family Health, Chiropractic. July 10, 2019:78-81.
  3. Cramer J, Persky A. Reduction of chronic trigeminal neuralgia following upper cervical specific chiropractic care: a case report & review of the literature. Journal of Upper Cervical Chiropractic Research. September 9, 2019:56-62.

HEALTHY MEXICAN BAKED SWEET POTATOES

SERVES 4

INGREDIENTSsweet-potatoes-3937451_1280

  • medium sweet potatoes                        
  • 1 tablespoon olive oil divided
  • 3/4 cup canned corn rinsed and patted dry    
  • 1/2 cup canned black beans drained and rinsed
  • 1 green bell pepper diced                           
  • 1/2 onion diced

SEASONING

  • 1 teaspoon each smoked paprika, dried oregano,  brown sugar, chili powder
  • 1/2 teaspoon each garlic powder, cumin,   salt

TOPPINGS

  • 4 tablespoons light sour cream
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest grated
  •   2 tablespoons fresh cilantro roughly chopped  ( or green onions DR CL)

INSTRUCTIONS

  1. Scrub the sweet potatoes under running water and pat them dry with a paper towel.
  2. Preheat the oven to 180 degrees C (350 degrees F).
  3. Prick the sweet potatoes with a fork and place them on a baking tray lined with parchment paper.
  4. Drizzle 1/2 tablespoon of olive oil over them and rub the oil all over with your hands.
  5. Bake the sweet potatoes for 45-60 minutes.
  6. In a small bowl combine all seasoning ingredients.

Prepare the filling:

  1. About 20 minutes before the potatoes come out of the oven, place a large skillet over high heat.
  2. Put the corn in the skillet, sprinkle with seasoning and let the corn roast for about 10 minutes, stirring occasionally. Set aside.
  3. In the same skillet add 1/2 tablespoon of olive oil. Once hot, add the bell pepper, onion, sprinkle with the seasoning mix and sauté until soft.
  4. In a large bowl mix together the corn, black beans, onion and pepper.

Prepare the toppings:

  1. In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.

Assemble the potatoes:

  1. Remove the sweet potatoes from the oven when fork-tender and let them cool for 5-10 minutes.
  2. Cut a slit down the middle of each one and squeeze the ends to open.
  3. Fill each potato with a generous amount of filling, top with a dollop of sour cream and garnish with cilantro.

VEGAN GREEN BEAN CASSEROLE

A Thanksgiving Favorite. Now you can bring the vegetarian version! vegan green bean casserole

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Sea salt and black pepper                         
  • 2 Tbsp vegan butter or olive oil
  • 1 medium shallot (minced)                       
  • 2 cloves garlic (minced)
  • 1 cup finely chopped mushrooms (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour                            
  • 3/4 cup vegetable broth 
  • 1 cup unsweetened plain almond milk        
  • 1 1/2 cups crispy fried onions (divided )

Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.

In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.

Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.

Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).

 

Crispy Hasselback Potatoes Recipe

A BIG FAVE

Ingredients

  • Yukon gold potatoes, about 6 ounces eachHasselback Potatoes
  • 4 tablespoons unsalted butter, melted              
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley, plus more for garnish
  • Flaky sea salt, to taste

Directions

1 Preheat the oven to 425ºF.

2 Slice the potatoes: Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.

Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.

3 Season the potatoes: In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

MUSHROOM AND SPINACH STRUDEL

 by Rachael Ray 

serves 4

This rich and decadent strudel is inspired by a recipe from the original Moosewood cookbook by Mollie Katzen, only this recipe uses spinach and feta cheese as well as her mushroom strudel mixture.  It’s like Spanakopita meets Mushroom strudel. 

Ingredients

  • 12 small sheets filo dough, defrostedmushrooms-1309246_1280
  • EVOO or EVOO spray  (extra virgin olive oil)
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 pound fresh baby spinach
  • 1 pound crimini mushrooms, sliced
  • Salt and pepper, to taste
  • 1 12 ounce package cream cheese
  • 1/2 cup bread crumbs, plain
  • 1/2 cup crumbled feta
  • 1/2 cup fresh dill, chopped

Preparation

Preheat oven to 350º F. 

Saute onions and garlic in EVOO in a large saute pan over medium heat.  When onions and garlic start to cook, after about 5 minutes, add spinach and mushrooms.  Allow mixture to cook thoroughly.  Add salt and pepper to taste and put mixture into a large mixing bowl.

While mixture is still warm, add cream cheese, feta cheese, bread crumbs and dill.  Mix thoroughly.  Mixture should not be loose-if it is, add more bread crumbs.

Take one sheet of filo dough and either spray EVOO evenly over it or brush about a teaspoon with a pastry brush.  Add another layer of dough and repeat with more EVOO until you have four sheets.  Add 1/4 of the filling to the dough 2 inches from one end and  spread it out so it is 1 inch from each width end. 

Fold the width ends over the filling and then start rolling the dough from the end closest to the filling until it is completely rolled up and the end is tucked under the bottom of the roll so it looks like a burrito. 

Repeat with the other filo leaves and place your strudels on a cookie sheet.  Bake for 1/2 hour.  Allow strudels to cool slightly before serving.