July Holiday Office Hours
Advanced Chiropractic will have the following office hours for the Canada Day long weekend:
Saturday June 30th – OPEN Regular Hours
Monday July 2nd – CLOSED
Tuesday July 3rd – OPEN Regular Hours
We will also be CLOSED for business on:
Saturday July 7th
If you have any questions or concerns about our upcoming office hours please contact us at 905-591-2591.
Focus on Health: Tristan Bae, RMT
Advanced Chiropractic and Wellness Centre is proud to have Tristan Bae join our Registered Massage Therapy team. This month I had the opportunity to sit down with Tristan and discuss his path as an RMT.
Tristan completed his massage therapy diploma in 2007 after attending the program at the Canadian College of Massage and Hydrotherapy. He enjoyed his time at this school stating that it was the high number of clinic hours and hands on experience that drew him there. In 2011 he also completed his training in contemporary medical acupuncture from McMaster University.
Tristan has always been a sports enthusiast, interested in cycling, soccer, basketball, martial arts and golf. It was this passion for sports that got him interested in massage therapy. Tristan found another approach to helping treat sports related injuries and proper muscle use. Applying massage therapy to an athlete’s life will allow them to continue with their favourite daily activities. While Tristan’s job mainly focuses on muscle tissue work, he also educates his patients on proper form, correct posture and appropriate muscle usage during an appointment.
I asked Tristan about what he enjoyed most about being a massage therapist. “What I like most about my job is that I’m able to help people look after their health using my education and experience.” While all jobs have drawbacks, Tristan’s attitude is incredibly positive and upbeat. The only challenge he foresees is his new arrival to Stouffville. “It might take some time for people to know my name and my services in massage therapy in Stouffville.”
In his spare time Tristan balances his work life with his own pursuits, mainly golf and cycling, and his family. Striking a balance between his work and family life is very important to him.
Tristan is available for appointments on Mondays from 12:00 p.m. – 7:00 p.m. Do yourself a favour and book in to see him today!
How Do You Protect Yourself From Non-Organic Pesticides?
Written by: Michelle Chin, ND
- Buy fresh vegetables and fruits in season and buy local foods whenever possible. When long storage and long-distance shipping are not required, fewer pesticides are used.
- Trim tops and the very outer portions of celery, lettuce, cabbages, and other leafy vegetables that may contain the bulk of pesticide residues.
- Peel and cook when appropriate, even though some nutrients and fibre are lost in the process.
- Eat a wide variety of fruits and vegetables. This would limit exposure to any one type of pesticide residue.
- Purchase only fruits and vegetables that are subject to Canadian and USDA regulations. Produce imported from other countries is not grown under the same regulations as enforced by Canada and the USDA. (Examples are strawberries and cantaloupes from Mexico).
- Wait until just before preparation to wash or immerse your produce in clean water. When appropriate, scrub with a brush. This removes nearly all insects and dirt, as well as bacteria and some pesticide residues.
- Special soaps or washes are not needed and could be harmful to you, depending on their ingredients. Read the label.
Trim the fat from meat, and fat and skin from poultry and fish. Residues of some pesticides concentrate in animal fat.
Recipe: Red Potato and Radish Salad
Radishes are delicious and easy to grow in your very own backyard. Ready to harvest about 5 weeks after sowing, you can plant multiple crops of this crunchy vegetable. Keep those radish tops and steam them as a side dish!
- 14 small new red potatoes (about 1.5 kg)
- 6 radishes
- 1 chopped celery stalk
- ¼ cup thinly sliced red onions
- 2 tbsp chopped fresh dill
- ¼ cup of vegetable oil
- 2 tbsp lemon juice
- 1-1/2 tsp grainy mustard or Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1/8 tsp granulated sugar
- In a saucepan of boiling water, cover and cook potatoes just until tender, 10 to 15 minutes. Drain and let cool.
- Cut radishes in half and thinly slice; place in a large bowl.
- Add chopped celery, onion and half of the dill.
- Cut potatoes into quarters; add to bowl.
- In a small bowl, whisk together oil, lemon juice, mustard, salt, pepper and sugar.
- Pour over potato mixture and gently toss to coat.
- Serve sprinkled with the remaining dill.
Did You Know?
Did you know that elephants like tummy rubs?