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Saturday, July 22, 2017
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Natural Health | Chiropractor | Canton

Archive for the ‘ Healthy Nutrition ’ Category

7 Tips to Heal Faster

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Heal Faster Simple lifestyle modifications can help boost your body’s ability to heal faster and prevent your acute injury from turning into a chronic injury. Use these 7 tips from our doctors on how to naturally supercharge your healing: 1. Dream of Faster Healing While we’re resting at night, our bodies are healing from everything we have thrown at them during the day. Research has noted that improved sleep will actually change how our DNA functions, resulting in faster healing. Most of us need around 7-9 hours each night, but listen to what your body tells you. 2. Eat Better to Heal... (Read More ...)

Fermented Foods

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Fermented Foods For Preserving Yes, yes, the term – fermented foods – mostly conjures up visions of alcoholic beverages, both still and bubbly. That is true for our modern North American food culture.  However, it would not be true for most cultures around the world, both contemporary and historical. People have been fermenting foods since early in our human history. It was originally one of very few means of preserving foods from the hunt, the harvest, the kill when not all of it could be consumed at once and more would be needed later. Our Ancestors Fermented Foods Likely those historical... (Read More ...)

Sunshine and Vitamin D

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The Importance Of Vitamin D In the most recent survey  by Gallup Healthways Well-Being, the 50 states were ranked according to the health of its residents. Hawaii was again listed as number one in the nation. That’s no surprise as it is the true “Sunshine State.” Since we produce Vitamin D after adequate exposure to sunshine, Hawaii has all the advantage.  Vitamin D deficiency is a critical element in all major chronic diseases, as well as being a factor in even the common cold and influenza. Lack of sun = lack of Vitamin D Sadly, Ohio was the state ranked 5th from the bottom. The lack... (Read More ...)

Our Daily Loaf, Part IV

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The best defense is a good offense. We all know that’s how to play our favorite sport. Did you know it works for food too? What then is our offensive strategy in bread baking? Fermentation. Sour dough bread has been around for thousands of years. Before the aid of modern refrigeration and synthetic enzymes, bread baking always required Time. Time yields lots of beneficial bacteria (they multiply much faster than rabbits!) Bacteria do a lot of “pre-digesting” of true whole grains to make them much easier for us to digest them when consumed. What are we defending against with our offensive... (Read More ...)

Our Daily Loaf, Part III, the “But”

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Our Daily Loaf, Part III, the “But” Gluten In The Gut Why does there always have to be a “but” even in our staple loaf of bread? Some things are more imponderable, so we’ll leave that to the theologians and philosophers. In the meantime we must work with the “but” of our daily loaf. We mentioned in Part One one aspect of wheat which makes it such a desirable grain is the property of elasticity and extensibleness. It is the protein gluten which gives wheat breads that property. Here is where the “but” comes in. Gluten is actually a compound protein made up of two other proteins:... (Read More ...)

Our Daily Loaf, Part 2

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In modern America we make our bread from wheat. In other regions of the world breads can be and have been made from other grains such as teff, barley, various legumes combined with rice, and the two closer cousins of wheat: spelt and Kamut. Spelt and Kamut, like wheat, have the protein “gluten” which is what gives breads made from grains the elastic and extensible properties so prized for slicing and making sandwiches. These factors all combine to give bread great portability and keeping power. As a basic food ingredient, wheat has 26 vitamins and minerals. When trace elements are added it... (Read More ...)

Our Daily Loaf, Part 1

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There was a time when bread was the core component of human food consumption in most of the world. It was a labor intensive food, but also quite a nutritious food. We might call it the original “fast food” – that is once it was prepared! Having lived and worked in Eastern Europe for many years, I’ve observed that nearly all meals begin with bread. It is the staple. It is portable, keeps well, (especially when properly prepared), has much flexibility in combining with other foods, and tastes great. Additionally it is a highly nutritious food. Man can live on bread alone, given that it is... (Read More ...)