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Tag Archives: Walnut Creek chiropractic

Chiropractic Health Alert: More Parents Realizing Vacine Dangers

More than ten percent of parents are currently using an “alternative” vaccination schedule for their young children, according to a survey.  A significant number are refusing certain vaccines altogether.

The Centers for Disease Control and Prevention’s vaccination schedule for children aged six and younger includes vaccines for measles, mumps, rubella, whooping cough, chicken pox, hepatitis, seasonal flu, and others.

According to Reuters:

“The Internet survey included 748 parents of kids between the ages of six months and six years. Of those, 13 percent said they used some type of vaccination schedule that differed from the CDC recommendations.  That included refusing some vaccines or delaying vaccines until kids were older — mostly because parents thought that ‘seemed safer.’”

Sources:

Reuters October 3, 2011
CNN October 3, 2011

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Recipe of the Week: Curry Spiced Sweet Potatoes

Photo credit: Randy Mayor; Styling: Leigh Ann Ross
Curry-Spiced Sweet Potatoes RecipeEnliven a familiar side dish with exotic flavors. Curry powder, cumin, and cinnamon combine with a hint of heat from ground red pepper to make these Indian-inspired sweet potatoes stand out in a meal. Use leftovers to top a shepherd’s pie, or thin them out with milk and broth to make curried sweet potato soup that you can sprinkle with chopped cilantro. This highly seasoned dish pairs well with chicken, pork, and turkey.

Yield: 6 servings (serving size: about 2/3 cup)

Ingredients

6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
1 tablespoon butter
1/4 cup finely chopped shallots
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/3 cup half-and-half
1 tablespoon fresh lemon juice

Preparation

1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.

Maureen Callahan, Cooking Light
MARCH 2008

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Chiropractor Weekly Sticky: Nothing Organic About the Flu Shot

Spray pesticides on an apple and it’s no longer organic. Add a drop of oil to a glass of spring water and it’s no longer pure. Most Americans detest the idea of dumping chemicals in a pristine, natural environment. But why not have the same aversion when it comes to getting the flu shot?

Maybe it’s because you don’t realize what could be in it: Mercury (a known neurotoxin in the form of thimerisol), Glycol (a component in antifreeze) and Formaldehyde (the stuff they preserve cadavers with). If you dumped those chemicals in your local water supply you’d get arrested. But every year, unknowing Americans line up at CVS to get this stuff injected into their veins.

Given the choice to eat an organic apple vs. one blasted with toxic chemicals, you know which one you’d rather take a bite out of. Question is, would you take a bite out of yourself after get- ting injected with the ingredients in the flu shot? There are natural, alternative ways to boost your immune system and protect yourself from the flu. Ask your Chiropractor what they are so you can keep your body ORGANIC this season.

Thanks Weekly Sticky!

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Chiropractic Health Alert: Vitamin K, Good Stuff

Research is showing that vitamin K can help to regulate your glucose metabolism.  This may be because the vitamin converts to a substance called carboxylated osteocalcin in your body, which affects insulin sensitivity.

A recent study found that that vitamin K2 supplementation increased insulin sensitivity in healthy young men.  The effect seemed to be related to increased carboxylated osteocalcin levels, rather than to another factor such as modulation of inflammation.

According to the study in Diabetes Care:

“Our results are consistent with previous studies that demonstrated improved glucose intolerance or relieved insulin resistance by treatment with vitamin K1 or vitamin K2 … Although our study could not provide the underlying mechanism, we speculate that [carboxylated osteocalcin] or vitamin K could modulate adipokines or inflammatory pathways other than the IL-6 pathways. Alternatively, [carboxylated osteocalcin] can directly regulate glucose disposal at skeletal muscle or adipose tissues.”

Sources:

Diabetes Care September 2011; 34(9); e147

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Monster Zucchini and Basil Strata Recipe

Our recipe of the week comes From Kalyns Kitchen A great cooking blog for more recipes go and check it out!


This is a tasty casserole or side dish made with those inevitable monster zucchinis!

Cut away the seeds on each piece, leaving about 3/8 inch of the white flesh.

Then cut the strips into small pieces like this.

Heat the oil in a large frying pan over medium-high heat.  Then add the zucchini and saute 2-3 minutes.

Beat the eggs with the 1/2 cup coarsely grated Parmesan.

Bake 35-45 minutes or until the mixture is well set and lightly browned on top.  Serve hot.

Monster Zucchini and Basil Strata
(Makes 8 servings, recipe created by Kalyn with inspiration from a blog that no longer exists.)

Ingredients:
1 monster zucchini, 14-16 inches long
(or use several smaller ones but don’t cut out seeds and saute for a shorter time)
2 T olive oil
1-2 tsp. Spike Seasoning
(or use any all-purpose seasoning that’s good on vegetables)
salt and fresh-ground black pepper to taste
1/2 cup chopped fresh basil
3/4 cup grated Mozzarella cheese (I used low-fat Mozzarella)
6 eggs
2 T milk, half and half, or cream (I used 2% milk)

1/2 cup + 1/2 cup coarsely grated Parmesan or Asiago  (If you only have finely grated Parmesan I would use a little less)

Instructions:
Preheat oven to 400F/200C.  Use a 10 X 12 glass casserole dish for this and spray with olive oil or nonstick spray.

Wash zucchini, then cut off ends and cut in half crosswise to get manageable sized pieces.  Cut each half into fourths (or sixths) lengthwise. Use a spoon or small knife to scrape away the seeds and most of the white inside, leaving about 3/8 inch of white attached to the skin. Then cut each strip crosswise into pieces about 3/8 inch wide.

Heat olive oil in large nonstick frying pan, add zucchini and saute 2-3 minutes over medium-high heat. Add Spike and fresh basil and saute 2-3 minutes more, seasoning the zucchini with salt and fresh ground black pepper. (Zucchini should be barely starting to soften.)

Put zucchini into casserole dish with the Mozzarella cheese.  Combine eggs, milk, and 1/2 cup coarsely grated Parmesan or Asiago and beat well. Pour egg mixture over zucchini and cheese and gently stir so it’s well combined, with some zucchini pieces “peeking” out of the egg. Sprinkle the other 1/2 cup Parmesan or Asiago over top.

Bake 35-45 minutes, or until the mixture is well set and slightly browned on top.  Serve hot.

The flavors in this dish are similar to Easy Cheesy Zucchini Bake, which is the recipe I would probably use if I had regular-sized zucchini.

South Beach Suggestions:
With low-fat mozzarella and milk, this recipe would be a good side dish or main dish for any phase of the South Beach Diet or any type of low-glycemic eating plan.  As a main dish, I’d pair this with something like a Perfect Lettuce Salad or Mediterranean Salad with Hummus Dressing.

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