Can Chiropractic Help Your Posture?

Focus on Health:

http://www.thetaylordocs.com/blog/can-chiropractor-help-improve-posture/

Can a Chiropractor Help Improve your Posture?

posture

Yes, they can. If the body has a noticeable postural imbalance, for example, a high right shoulder, over time, it can have a serious effect on the bodies’ nervous system and spine. A chiropractor can help you correct poor posture such as forward head translation or slouching and realign your spine to assure that the body is functioning optimally.

What Kind of Postural Problems Is Chiropractic Good For?

Chiropractic therapy is suitable for a number of postural problems such as:

Damage to the normal curvature of the neck, mid-back and low back

  • Kyphosis (hunchback)
  • Pelvis/hip unleveling
  • Forward head posture
  • Scoliosis

What Will The Chiropractor Examine?

Your chiropractic examination will usually include the following:

  • A thorough case history
  • Observation of the way you sit and walk
  • Assessment of your spinal alignment
  • Orthopedic and neurological testing
  • Measurement of any visible deviation from ideal posture
  • Tests of flexibility and mobility/ranges of motion
  • Tests of muscle strength and length
  • Scan the spine with the Ultralign/ ProAdjuster Computer

  If you have any questions or concerns about your posture please don’t hesitate to call the office or speak to Dr. Ting or Dr. Cheung at your next visit.

Recipe of the Month: Homemade Apple Cider Vinegar

Correne.jpgFrom: Correne Omland

Correne is a Traditional Western Herbalist, homesteader and a work at home mom. She lives with her family in rural Durham Region where they grow food, plants for medicine, and raise chickens. Check out her blog at http://spiraeaherbs.ca/blog

To soak up the benefits from the apple cider vinegar, try adding 1 to 2 tablespoons of vinegar to one glass of water and drink it on an empty stomach, or make a simple salad dressing by adding oil and herbs.

Ingredients

  • apple peels, cores or diced pieces (preferably from organic and/or unsprayed apples)
  • one litre (quart) sized mason jar
  • 2 tbsp of sugar (I used organic cane sugar)
  • 2 cups of filtered water
  • glass weight(or a smaller jar)
  • cloth, cheese cloth or dish towel
  • elastic band

Directions

  1. Ensure your jar, apples and all utensils are clean. It’s important that you don’t apple cider vinegar.jpgaccidentally introduce foreign bacteria to your culture. It’s also important that you use good quality, unsprayed or organic apples. A good rule of thumb is if you wouldn’t eat it, then don’t use it to make your vinegar. You can use whole apples (diced into small pieces) or you can use peels and cores leftover from other projects (like applesauce or apple buttermaking).
  2. Fill your jar 3/4 of the way full with your apples (cores, peels or pieces).
  3. Add 2 tbsp of sugar to the jar and pour your two cups of filtered water in. Your apples need to be completely submerged under the water during the entire fermentation process. You can add more water if you’d like but I do recommend getting some sort of glass weight(or using a smaller jar on top) to keep your peels from floating above the water. This process takes weeks and anything above the water will go moldy ruining your batch of apple cider vinegar.

Side note: Some folks use plastic ziploc bags filled with rocks as a way to weigh down their apples. It’s okay to be creative, just make sure everything is clean and sterile and you are good to go.

  1. Cover your jar with a breathable material of some kind – cheese cloth, cotton cloth or dish towel. Secure your material with an elastic band because the fruit flies will LOVE this and if they get inside it will ruin your vinegar.
  2. Store in a fairly warm (room temperature is fine) environment away from direct light. The cooler your room is the longer it will take to ferment but it will still work.
  3. After about three days or so you should start to see bubbles forming (that means it’s working since the bubbles are a by-product the fermentation process). It’s wise to check your ferment every few days just to ensure all the peels and such are still submerged under the water.
  4. You may start to see a culture form on the surface of your apple cider vinegar (or it may start to go cloudy). If so, that’s great news! That is called “the mother” and it can be kept and used to create a new batch of apple cider vinegar (see the subsequent batches section). If one didn’t form that’s okay too. As long as it smells like vinegar you are making vinegar.
  5. After about four weeks you will be ready to strain out your apples. Ensure you don’t waste that apple goodness! Feed them to your pets, chickens or your compost, but whatever you do don’t chuck them in the garbage. There is too much awesomeness in them to go to waste. We feed it to the chickens and they LOVE it.
  6. Pour your liquid back into your jar and allow it to ferment for another 2-3 weeks. This part is personal taste preference as the longer you let it sit the more vinegary it will taste so I recommend tasting it every 5-7 days. It is at this point where my “mother’ usually forms.

Subsequent Batches

For future batches of apple cider vinegar you can change up your process just slightly (if you want). It’s also perfectly fine to keep using the above method each time you make vinegar.

To speed up the process for your subsequent batches you can add a small amount (about 1/4 cup for a litre sized mason jar) of your apple cider vinegar from a previous batch. You can also toss in that “mother” you worked so hard to create. This is considered adding in a starter culture and this will speed up your process.

If you don’t want to use the “mother” you can always feed that to your chickens or pets too.

Storage

Once your vinegar tastes the way you want it to, bottle it and seal it with a lid. I personally keep my apple cider vinegar at room temperature but many folks prefer the fridge. Either works.

   Did you know…..?

Close-up.jpgFermentation is a process that occurs in an anaerobic environment (meaning without oxygen) with the help of beneficial microorganisms (bacteria, yeast etc.) Now if you think this sounds gross please be assured that folks have been consuming fermented foods for many many years. If you have ever had yogurt, sauerkraut or sourdough then you are consuming a fermented product.

During the process of fermentation, the beneficial microorganisms break down the sugar and starches in your ferment and transform them into alcohols and vinegars. These foods are rich in beneficial bacterias (probiotics) that help to improve digestion and overall health.

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