OPC 3

In 1534, French explorer Jacques Cartier was leading an expedition up the St. Lawrence River. Trapped by bad weather, Cartier and his crew were forced to survive on a ration of salted meat and biscuits. Cartier's crew began to suffer from severe deficiency of vitamin C and showed symptoms of scurvy. Many crewmembers died before the surviving members encountered a friendly Native American who saved most of their lives. He told them to make a tea from the bark and needles of the pine tree to cure their malady. They complied and, as a result, Cartier and many crewmembers survived.

Some 400 years later, Professor Jacques Masquelier of the University of Bordeaux, France, read a book by Cartier detailing their expedition. He concluded that pine bark not only contained some vitamin C, but obviously was a good source of bioflavonoids, whose effects are similar to those of vitamin C. Further studies and research revealed that the pine bark contained an array of proanthocyanidins complexes. These compounds were also found in a variety of plants, including grape seeds, cranberries, peanut skin, lemon tree bark and citrus rinds. Masquelier termed the active ingredients of the pine bark "pycnogenols", which today are referred to in the scientific community as oligomeric proanthocyanidins, or OPCs. 

Benefits of OPC-3:

Demonstrates anti-inflammatory activity

Powerful free radical scavenger

Supports cardiovascular health

Helps maintain healthy cholesterol levels

Helps maintain healthy circulation by strengthening capillaries, arteries, and veins

Supports healthy blood vessel dialation by promoting healthy nitric oxide levels

Supports healthy platelet activity

Helps maintain joint flexibility

Helps reduce mild menstrual cramping and abdominal pain

Helps support visual health and acuity

Supports a healthy complexion

Supports healthy blood glucose levels

Supports sperm quality

Why Do You Need Probiotics?

Probiotics are the 'good' bacteria that live in your gut. And like all things in the body, there is a delicate balance that must be maintained to keep you healthy. A poor diet, alcohol, prescription drugs, traveling, frequent illnesses, antibiotics, and aging are some of the factors that can create probiotic deficiency in your body. 

Some symptoms of probiotic deficiency can include bad breath, frequent colds or illnesses, indigestion, stomach pain, diarrhea, constipation, gas, nausea, fatigue, IBS, and yeast infections.

We get our first good dose of probiotics during vaginal birth, and then through breast milk. This gives our digestive tracts a healthy start. 

Probiotics are essential to helping us digest foods and helping us absorb the nutrients in our foods.

Probiotic benefits:

• provides beneficial bacteria to help maintain optimal bacterial balance
• promotes a strong immune system
• promotes bowel regularity and stomach comfort
• promotes colon health
• supports a healthy gastrointestinal tract
• supports healthy teeth
• supports a healthy urinary tract
• supports the body's normal resistance to yeast
• supports a healthy upper digestive tract 

It is important to supplement with probiotics to ensure that your body is functioning optimally.  We offer our patients high quality Innate Choice probiotics as a healthy lifestyle option!

Eating Well on a Budget

by Judith Fertig

http://www.naturalawakeningsmag.com/Natural-Awakenings/March-2012/Eating-Well-on-a-Budget/

In tough economic times, many families include food in their spending cuts. How can we tighten our budget and yet still eat well?

Six months ago, Josh Viertel threw down the “value meal” gauntlet in a major way. The Slow Food USA president challenged cooks around the country to create a family-friendly feast for under $5. Many responded, sharing their tips and tricks at SlowFoodUSA.org/5Challenge. Here are some favorites.

 
Setting a Budget

Five dollars per meal for 21 meals a week, plus snacks, neatly totals the $125 weekly food budget set by the Leake family, of Charlotte, North Carolina. Lisa and Jason Leake, parents of two young daughters, first explored what it would be like to eliminate processed food from their diet, which they describe in their blog at 100DaysofRealFood.com. Their success led to the additional challenge of eating real food on a budget.

“Having a realistic weekly budget is helpful, because you can’t go too far over budget before you realize you are in trouble,” advises Lisa Leake. To make it even easier to stay on track, she makes it a habit to shop near home and uses cash instead of credit.

 
Seasonal Shopping

“If we shop for seasonal produce and freeze or can surplus from our local farmers’ market, we can eat well all year and still eat frugally,” advises Rebecca Miller, a macrobiotic and healing foods caterer from Overland Park, Kansas. “When fresh blueberries are $3 a cup at the grocery during the off-season, for example, we can still enjoy canned berries in recipes or thawed from the freezer on our morning oatmeal.”

 
Eating Down the Fridge

Seattle-based Kim O’Donnel, author of The Meatlover’s Meatless Cookbook, blogs about family meals for USA Today. “I regularly emphasize what I call ‘eating down the frig,’” she says. “That means making use of what we’ve got on hand, like generations before us that also went through food shortages. We’re just out of practice.”

One way to help ourselves learn, says O’Donnel, is to stock a “smarter” pantry. Staples include different varieties of dried beans; lentils; quickcooking grains such as quinoa, bulgur, couscous and purple barley; garbanzo beans; brown and black rice; and a few BPA-free canned goods like tomatoes, black beans and chickpeas.

“If we take our time and watch for good deals, we can build a pantry at a low cost,” she says, because such ingredients are basically “blank slates.” As just one example of a low-cost, pantry-based meal, O’Donnel might start with cooked red lentils, then add fresh ginger and garlic, sautéed onion with cumin, and fresh spinach and tomatoes, and then serve it with whole-wheat pita bread.

 

Ingredient-First Cooking

Jane Zieha, a certified public accountant, knows that feeding people and watching the bottom line can go together. She owns the acclaimed Blue Bird Bistro, in Kansas City, Missouri. An avowed all-natural, organic, sustainable and local foods passionista, Zieha has stayed true to the principles of her Pennsylvania upbringing.

“I didn’t eat like anybody else growing up,” she says. “We never ate packaged food. We ate what was fresh. When I was old enough to go to a friend’s house for dinner, I was surprised at how they ate.” Today, both at home and at work, Zieha continues to select the best that local farmers can provide. “I don’t start with a recipe and then find the food, like most chefs and restaurants do,” she explains. “I find the ingredients and then go from there.”

 

Meat as a Condiment

More expensive ingredients, such as heritage turkey, can bring more flavor and texture to an entrée as an ingredient instead of a standalone part of a meal, advises Zieha. She might feature heritage turkey in an enchilada filling, pasta or savory bread pudding, so that a little goes a long way.

It also makes sense to shop for varieties of fish or cuts of meat that aren’t widely popular or that take longer to cook. Slow Food’s Viertel, who shops near Brooklyn, New York, remarks:
“I buy ‘trash fish’—sea robin, squid, mackerel, sardines—because they are cheaper and I believe, taste best. The same is true of the other meats I buy. I never cook pork chops or filet mignon; I cook oxtail and short ribs.”

Then, O’Donnel adds, the frugal cook turns bones of roasted poultry or trimmings from a whole fish into a delicious stock. Any homemade broth can be just the frozen asset we need for yet another tasty “value” meal.

Cookbook author Judith Fertig writes at AlfrescoFoodAndLifestyle.blogspot.com.

Vitamin D - A Very Versatile Vitamin!

Vitamin D is our product of the month at Complete Wellness Chiropractic, and for very good reason!  With decreased daylight due to weather and the shortened winter days, it becomes necessary to supplement our bodies when we can't naturally produce this vitamin. 

Did you know that Vitamin D helps...
Heart health
Cell formation and cell longevity
Skin health
Pancreatic health
Aging process
Sleep patterns
Hearing
Reproductive health
Athletic performance
Eye health
Vascular system health
Respiratory health
Immune health
Healthy mood and feelings of well-being
Weight management
Hair and hair follicles
Strong and healthy bones, because vitamin D encourages calcium uptake
Muscles
Proper digestion and food absorption

Vitamin D plays such an important role in keeping our bodies functioning properly that supplementation becomes necessary when our bodies cannot produce enough. Whether you just need a boost for your mood or immune system, our office offers both liquid and powder forms to put you on the right track towards health!


A NOTE ON SUNLIGHT AND VITAMIN D:
To produce Vitamin D, your body has to absorb UVB rays from the sun. The problem is that UVA rays (which cause more damage to your skin than UVB) make up most of our UV sunlight exposure and do NOT help your body to produce Vitamin D. Exposure to sunlight can cause other numerous problems, but if you are determined to get your Vitamin D sufficiency from the sun, here a few guidelines:
     -you'll get the necessary UVB rays between 10am and 2pm (varies according to latitude)
     -40% of your skin should be exposed for optimal Vitamin D output ( "torso produces the 
        most, legs and arms some, hands and face very little or none at all")
     -skin pigmentation does affect the length of time needed in the sun (15 min for fair 
        skin and up to 1.5 hours for darker skin)
      -for people under the age of 20 and over the age of 60, it can take up to 4x as long for 
        Vitamin D synthesis
      -sunscreen with an SPF as low as 8 can block up to 95% of Vitamin D production
     -being in Fort Mill we are able to get UVB rays all year round, but anything north of 40  
        degrees latitude will have certain months where Vitamin D production is not possible
     -higher altitudes (mountains) have more UVB exposure
     -cloud cover and air pollution filter out some UVB rays
     -glass filters out UVB rays completely but NOT UVA rays

http://www.vitamindcouncil.org/about-vitamin-d/how-to-get-your-vitamin-d/uvb-exposure-sunlight-and-indoor-tanning/ 

http://articles.mercola.com/sites/articles/archive/2004/04/03/vitamin-d-grant.aspx

http://articles.mercola.com/sites/articles/archive/2002/02/23/vitamin-d-part-five.aspx

http://www.fda.gov/Radiation-EmittingProducts/RadiationEmittingProductsandProcedures/Tanning/ucm116425.htm

THE SCIENCE AND ADVANTAGE OF ISOTONIX

A quick article that explains some of the reasons we use and support these supplements in our office!

Healthy supplementation is about more than just ingredients; it’s about delivery and absorption.  
by Dr. Jim Wilmer

The Advantage

When we eat food, drink a beverage, or ingest most nutritional supplements, the stomach must secrete diluting juices, enzymes, hydrochloric acid and at least one vitamin-binding protein to begin the process of digestion. This process requires both energy and time — about 40 minutes or more, depending on the size of the meal. Isotonix products are delivered into the small intestine nutritionally concentrated, maximizing the opportunity for absorption of nutrients across cell membranes.

What Is Isotonic?
Isotonix® is a word, and that’s all to a lot of people. What does it mean? Broken down to its roots, “iso” means “the same” and “tonic” means “pressure” or “tone.” When isotonic is used to describe solutions for human consumption, it means having the same fluid pressure as body fluids. Tears, blood, plasma, lymph and other body fluids are all isotonic.

When we ingest food, gastric (or stomach) juice is secreted onto the food and muscular contractions of the stomach mix the contents until a reasonably uniform solution is achieved. The solutions of food (or chyme) that enter the small intestine for absorption are made isotonic by the action of the stomach in a time-consuming process. The fluid pressure of food or isotonic solutions across semi-permeable membranes, such as the walls of the small intestine, is generally referred to as having a particular osmolarity or tonicity. It can be said that when solutions on opposite sides of the membrane have the same osmolarity, they are iso-osmotic or iso-tonic. Normal human blood serum (the fluid portion without cells and platelets) has an osmolarity of 288mOs/kg, as do most other fl uids in the body. Therefore, in physiological terms, when a solution’s osmolarity is the same, or nearly the same, as that of normal human blood serum, it is referred to as isotonic.

Gastric Emptying Time

Why is gastric emptying so important? The answer is simply this: the longer the supplements stay in the stomach, the longer the time before absorption can begin, because no appreciable absorption occurs from the stomach. Why is gastric emptying time stressed when talking about Isotonix? Because the fastest emptying time occurs when isotonic solutions enter the stomach. When the biological sensors in the gastrointestinal tract detect that the ingested solution is isotonic and at a correct pH, the pyloric or duodenal valve at the lower end of the stomach remains open and the solution is squirted into the small intestine. Absorption of the nutrients by the intestinal mucosa then starts to occur.

Concentration and Absorption

Concentration and absorption are factors that go hand in hand for the proper use of nutritional supplements. Concentration, the amount of nutrient dissolved in a given amount of solution, is directly related to the efficiency of nutritional absorption. It is known that the greater the concentration (as milligrams of nutrient per milliliter of solution at the absorption site), the greater the rate and amount of absorption. Because Isotonix solutions experience little dilution in the gastrointestinal tract, they arrive at the absorption sites in high concentration to assure effi cient absorption. Isotonix®

Jim L. Wilmer, Ph. D. is Chief Science Officer at Market America and has been employed by the company for over 15 years. He earned a doctorate from Cornell University in environmental toxicology (1991), a master of science in biolog y from East Tennessee State University (1974), and a bachelor of science from Wofford College (1972). Dr. Wilmer has 44 peer-reviewed publications in journals, including Cancer Research, Journal of Investigative Dermatology, Mutation Research, Environmental Mutagenesis, Cell Biology and Toxicology, Cytogenetics and Cell Genetics, Angiology, and Phytotherapy Research.

article taken from http://maisotonix.blogspot.com/2012/01/science-and-advantage-of-isotonix.html

Local organic food options

By Dr. Robert Cynowa


When it comes to food choices, you know we are always talking about eating the very best. Well, we have walked through the mud and truly seen where some of the best meat comes from. Recently, we had the privilege of going on a tour of 3 farms that opened their doors to us to see their entire process from start to finish. Combined with the information we have had previously, we now know where you can get the best locally there is to offer.

For your convenience, we have broken up where we think you can get the best of each category and how to get it.

Beef

Proffitt Farms in Kings Mountain! Wow, what an impressive operation. They have Black Angus cows on over 650 acres of land. They have not used pesticides or fertilizers on any of their fields for over 5 years and all their cattle are free roaming. They even rotate daily the areas which the cattle graze in order to allow less stress on the re-growth of the grass. They are one of the only USDA Certified Organic beef operations in our local area. The hay they have is organic and in times of grass shortage the pellets they supplement the cattle with are certified organic alfalfa. The cows are sprayed with all natural sprays (which is unheard of in the beef industry) to control bugs. They never use antibiotics, steroids or hormones on the cattle either.

Why is all this important? Organic, grass fed, free range, steroid and hormone free beef contains a high amount of omega 3 essential fatty acids. Normal beef contains no omega 3’s (good omega) and all of the (bad omega) omega 6 and 9’s. Why this is so important? That is for another conversation, and can be answered through the numerous research articles we have in the office.

Where to get this? You can shop at the farm store, or order online at Proffitt farms website: www.proffittfarms.com and pick it up at one of the 3 farmers markets in the area:

■Shop the farm store: Fridays, 2:00pm to 7:00pm at 150 Old Home Place

■Atherton Market: Saturdays, 9:00am to 1:00pm

■Kings Drive Market: Saturdays, 9:00am to 1:00pm

■Regional Market at Yorkmont: 8:30am to 1:00pm

Chicken and eggs

Gilcrest Farms in Huntersville is a great, smaller local farm where you can get 2 types of chicken. Depending on what type of chicken you are looking for, they have Cornish hens and completely free- range chickens. From start to finish these chickens are steroid, hormone and antibiotic free. They are free range and free roaming so they can scratch, eat and act like normal chickens. They are constantly watched over and are supplemented periodically with organic feed. They also have a limited supply of eggs from these chickens for sale.

Why is this important? If you do not know that your chicken is free of all these chemicals and has the ability to free roam you are not eating real chicken. The nutritional benefits of real chicken to your health is astronomical, again another conversation for another day. Either way a good tip to remember is that 70% or our ancestors’ diets were raw fruits and vegetables and 30% was a mix of wild game.

Where to get this? You may call them at 704-308-1431 for prices and to place an order, or shop at locations below:

■Davidson Farmer's Market: Saturdays, 8:00am to noon

■Charlotte Regional Farmer's Market: Saturdays, year-round 7:30am to 11:30am

■Cramerton, Wednesday's 4:00pm to 8:00pm on the green

Pork

Grateful Growers: Also located in Huntersville, is the best Pork operation in the area. Again, like the previous two farms, they are all natural and free from using antibiotics, hormones or steroids. Their pigs are all able to eat natural foods and play in the mud. They have room to do what normal pigs should do and their pork is much healthier because of it. Not only that but, they make some great mild and hot breakfast sausage and a chorizo mix. Due to the lack of lymphatic systems in pigs, pork is the most toxic of meats. Getting pork from farms, such as Grateful Growers, is much healthier for you, if you cannot do without a good rack of ribs or bacon in the morning. Grateful Growers also have great chickens as well, although we did not have time to see that part of their farm.

Where to get this great pork? You can order over the phone at 828-234-5182 or through their website www.ggfarm.com for pick-up at Grateful Growers Farm or:

■Charlotte Regional Farmers Market: Saturdays, year-round, 7:30am to noon.

■Matthews Community Farmers Market (next to Renfrow Hardware): Saurdays, 7:15am to 11:30am

■Lincoln County Farmers Market (at Rock Springs Elementary School in Denver): Saturdays, 8:00am-sellout, or noon, whichever comes first. May 1 thru October, at the Freedom Farm booth

■Davidson Farmers’ Market: Saturdays, May 1 to November, 8:00am to noon

■Cramerton Town Center Farmers’ Market: Wednesdays, 4:00pm to 8:00pm at the at the Gilcrest Natural Farm booth

Or at these grocery locations:

■Hillbilly Produce on Independence Blvd. in Charlotte

■Earth Fare stores in Charlotte: Southpark and Ballantyne, also in Rock Hill, SC.

■Healthy Home Markets in Davidson and in Charlotte on South Tryon Street

Milk
Let’s make this one easy. Go to the Peach Stand and get yourself half a gallon or a full gallon of the non-homogenized, non-pasteurized milk. Real milk, like that at the peach stand, is completely different from that at the store. Store bought milk is actually very acidic, has synthetically infused calcium in it and the net result actually will lead your body further from health and closer towards muscle fatigue and osteoporosis. The milk at the Peach Stand comes from Milky Way Farms and is from free range, free roaming, antibiotic, steroid and hormone free cattle. The cattle are 100% grass fed and are Jersey Cows. This is considered an A1 cow which has an enzyme that is better for us as a human species. These A1 cows are hard to find in the United States and we should be grateful there are cows so close to us that we have access to. Go and get your Milk, which tastes great by the way, and it will be like drinking pure sunlight for your body.

The Peach Stand

www.PeachStand.com

1325 Hwy 160 West, Fort Mill, SC 29715

BuyPeaches@SpringsFarm.com

803-547-7563

6:00-9:00 Monday through Friday

8:00-9:00 Saturday

8:00-8:00 Sunday

Now that you have read what we have seen, there are probably one or two last concerns you have…PRICE and TASTE. Well we did too. Keep in mind that we currently spend about 10-15% of our income on food when 20 years ago we used to spend 20%.

Product Price at Lowe’s Food                       Price for the best of the best

Ground Beef 4.49                                          5.39

Chuck Roast 4.29                                          6.84

Rib eye Steak 11.99                                      16.18

Bacon 4.99                                                    6.50

Sausage 4.65                                                 4.90

Gallon of Milk 4.39                                        6.50
     
You are going to spend slightly more than you would at the grocery store. The difference, though, is minimal. We have included a price comparison chart, but we think you will find like we did, the difference in price is well worth the difference in health. If you consider all the negative effects chemically- raised and corn- fed pork, cattle and chicken have on you, the difference between the real stuff is well worth the added costs for your family. Take a look and compare next time you are at the grocery store. Keep in mind also that meat should only be about 30% of our diet for great health, therefore only 30% of your grocery bill.

And the taste?

Phenomenal! We loved the taste of all the above and think a lot of it actually tasted better than normal. We also understand that our opinion may be biased so we brought home some burgers, eggs and chicken and didn’t tell our neighbors before they ate it. They all stated all 3 meals were amazing and asked us what our secret was. When we told them it was all organic ,they first didn’t believe us and then were surprised how tender and tasty it all was.

You now have no excuses to at least investigate this great option for food that is so close to your home and supports local produce.

Fresh Fiber First!

This is a short and sweet tip that can drastically change your energy levels, mood and overall health.

Fresh Fiber First:
Fresh=organic or local foods that are well washed.
Fiber= the fruits and vegetables that you are going to strive to eat.
First= When you are going to eat your fresh fiber.

If you can make a commitment to eat some form of fresh, raw and uncooked vegetables and fruit at the begging of each meal in your day, (breakfast, lunch and dinner) you will notice a significant change by the weeks end. This is a very easy strategy for making a positive lifestyle change that can be implemented on a long term basis. The best part about Fresh Fiber First is you are not taking anything away! Keep eating what you are eating after you get your fresh fiber first.

When you start eating natural foods on a daily basis your body begins to crave it just like you body can crave bad foods. If you had a choice on what foods your body would crave everyday wouldn't you rather it be good natural growing healthy foods that will keep you living much longer? Well you absolutely can, but there are a few strategies that may help you in this transition period.

1. Make a mental commitment that is time based. Ex. I will eat Fresh Fiber First at every meal for 1 full week.
2. Do not get down on yourself or give up when you do not complete your objective. Instead celebrate and congratulate yourself every time you do eat better. When you are unable to just realize that you next meal you will be right back on track.
3. Pre-Plan. Unfortunately it is tough to get these fresh organic fruits and vegetables when you are on the run. So pre planning and packing a lunch or knowing what is for dinner will help. Make a quick list of what you would like to eat and buy smaller quantities from the grocery store 2x/week.
4. As a Dr. Troy Dukowitz says, "Commit and Go." You can procrastinate tomorrow, go get it done today and you will not have to worry about the procrastination.

I have seen patients who have been stuck at a certain weight shed another 5-10 pounds just by using this strategy. Your energy levels will surely go up and you will have less of those highs and lows throughout the day because of the continual energy you are feeding yourself. As for long term health we would have to spend an hour or more just to discuss how much healthier you will be by getting your Fresh Fiber First!

Good luck and enjoy your new week of eating!
~Dr. Cynowa