Cranial Laser and Neurolymphatic Release Technique (CLNRT)
Cranial Laser and Neurolymphatic Release Technique (CLNRT)Palmer College of Chiropractic
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Member of North American Association for Laser Therapy

Chiropractic in the News

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 Title   Date   Author   Host 

giftsanddec.com

August 27, 2013

Nearly 75 percent of U.S. consumers report buying more specialty foods this year, an increase from 2009. Nearly one quarter of at-home food dollars are spent on specialty items like artisana chocolates, cheeses and oils.

For the second year, the top five categories that consumers are buying most include chocolate, olive oil and other specialty oils, cheese, yogurt and kefir, and coffee; salty snacks have jumped from ninth to sixth place among most purchased specialty foods. Mobile shopping is working for specialty consumers as well with 43 percent of specialty food consumers using their mobile phones to buy food, and nearly half buy foods with locally-grown ingredients. Genetically modified organisms (GMOs) are emerging as a hot topic for specialty food consumers, who are four times more likely to seek out non-GMO foods than are non-specialty food consumers, according to the survey.

naturalnews.com

by Mike Adams

September 23, 2013

Following an hour of discussion about the toxicity of the destructive chemicals and heavy metals still used in vaccines -- a fact openly admitted by the CDC -- Jones suggested that executives of vaccine companies should be executed if found guilty...

Adams suggested that instead of a regular execution, they should simply be injected with large quantities of their own medicines -- the very same vaccines that are routinely injected into infants and children across America. This conversation soon morphed into the idea that Piers Morgan should be offered $1 million if he agrees to be injected with 1,000 vaccines. [Watch the video...]

greenmedinfo.com

by Jamie Deckoff-Jones, MD

September 23, 2013

Oxygen makes up almost 21% of every breath we take. It is fundamental to life. Without it, we die in minutes. It is an odorless, colorless gas that is poorly understood by most doctors, even though it is regulated as a prescription drug in most countries.

An oxygen concentrator delivers oxygen through a tube to the patient via a cannula in the nose, a simple mask, or a non-rebreather mask. A non-rebreather mask has a reservoir which holds pure oxygen until the breath is taken; it has one way valves to prevent inspiration of ambient air and to allow exhalation gases out so carbon dioxide is not retained. Tanks are quieter, but at the high flows I'm using, need to be replaced frequently. Concentrators are noisy, but easier to move around and never run out, as they extract the oxygen directly from the air in the room. Concentrators can be portable, but most portables only produce 1-2 L/min (liters of flow per minute).

arstechnica.com

by John Timmer

October 4, 2013

Many aspects of modern technology make people a bit uneasy, but genetically modified foods may be in a class by themselves. Labs all around the world make genetic modifications of organisms-bacteria, plants, and animals-365 days a year.

And some of the results of that work have been ingested by humans for years, often in the form of life-saving drugs. But genetically modified crops remain controversial around the globe, and while they're commonly used in the US, they have almost no presence in the European market. The worries about GMO foods largely focus on their safety, but much of the debate ignores the extensive studies that have been done to understand both the potential risks and what we've learned about them. In response to this perceived gap in understanding, a group of Italian scientists have now performed a comprehensive review of the scientific literature on GMO crops (we were made aware of the review by Real Clear Science). The results suggest that GMO crops are safe for us, but there are some remaining concerns about their environmental impact that need to be nailed down. In the meantime, the authors suggest that GMOs represent a serious challenge for science communication with the public.

foodandwine.com

by Pete Wells

November 22, 2013

Extending this astonishing offer was the food writer Corby Kummer. In response to the news that New York City's health commissioner had asked local restaurants to stop using cooking oils containing trans fats.

Lard, he cheerfully reported, contains just 40 percent saturated fat (compared with nearly 60 percent for butter). Its level of monounsaturated fat (the "good" fat) is "a very respectable 45 percent," he noted, "double butter's paltry 23 or so percent." Kummer hinted that if I wanted to appreciate the virtues of this health food, I needed to fry shoestring potatoes or a chicken drumstick. What did I know about lard? Bupkes.

modernfarmer.com

by Elizabeth Royte

December 6, 2013

One mainstream farmer is returning to conventional seed - and he's not alone. Staring at a future of lower corn prices and higher inputs, Huegerich decided to experiment. Two years ago, he planted 320 acres of conventional corn and 1,700 with GMO corn.

To his delight, the conventional fields yielded 15 to 30 more bushels per acre than the GMO fields, with a profit margin of up to $100 more per acre. Hugerich Isn't the only farmer retreating from GMO seeds. In pockets across the nation, commodity growers are becoming fed up with traits that don't work like they used to. Not only are the seeds expensive (GMO corn can cost $150 more per bag than conventional corn), they're also driving farmers to buy and apply more chemicals. During the growing season, Huegerich sprays both his conventional and his GMO corn twice with herbicides and twice with pesticides, despite the GMO's theoretical resistance to rootworm. "It gives me peace of mind," Huegerich says. Between 2001 and 2010, the consumer advocacy group Food & Water Watch reports, total on-farm herbicide use increased 26 percent as weed resistance grew. Today, 61.2 million acres of cropland, including many of Huegerich's, are plagued by glyphosate-resistant weeds.

fhfn.org

by Lisa Marks Smith

January 5, 2014

Lisa Marks Smith was born and raised in Cincinnati, Ohio. She is married and the mother of two sons. She is self-employed, working for Icon Beauty. Following her flu shot and near death experience in 2005, she learned about alternative therapies.

Within days of getting the shot, I knew something was wrong. I called my parents and told them to skip my son's orchestra concert on Tuesday. I wasn't feeling right and didn't want to get my Dad sick before his surgery. When I set up at a craft show with my friend Jackie on Friday night, I complained of a tickle in my throat. I woke up terribly sick the next morning. The first appointment I could get with my family practitioner was Monday. By Monday, October 24th, I felt like I was going to die.

mindbodygreen.com

by Dr. William Cole

January 22, 2014

Millions of people struggle with low thyroid symptoms, and millions more experience the symptoms of a low thyroid only to have their labs come back negative. They're told they are "normal," and are left with no answers.

Symptoms like anxiety, irritability, depression, brain fog, weight gain and fatigue can debilitate lives for decades. One major underlying factor that isn't being addressed in the standard model of care is toxins. Whether they're synthetic or natural in nature, toxins are a piece of the complex thyroid puzzle. Here are 11 offenders that may be affecting your thyroid function:

refinery29.com

by Tara Rasmus

January 23, 2014

Recently, we learned that you all have serious opinions about washing (or, more accurately, not washing) your hair when we wrote about a blogger who hasn't washed her hair in five years. Jacquelyn Baers told The Huffington Post.

Well, writer Lauren O'Neal at The Hairpin is here to make a new case for "alterna-poo." O'Neal abandoned shampoo three years ago for a new routine: She rinses her hair first with apple cider vinegar, then with baking soda (she does this routine about once a week).

mnn.com

by Melissa Breyer

January 24, 2014

Legend has is that Cleopatra once dissolved a pearl in a measure of vinegar before drinking the concoction, thus winning a wager against Marc Antony that she could spend a fortune on a single meal.

Truth or apocrypha, we may never know, but the Queen of the Nile most likely knew the special qualities of vinegar. Since 5,000 BC, the Babylonians had been using it as a preservative and condiment; and long before Cleopatra's costly cocktail, Hippocrates had extolled vinegar's medicinal qualities. In fact, the Vinegar Institute touts the tart liquid as one of our earliest remedies.