Complete Care Chiropractic, Owasso, OK

Recent studies are showing that a more “hands-on” approach may be more effective in treating neck pain than traditional therapy or a physician’s care.

The study, published in the Annals of Internal Medicine, compared three modes of treatment to determine which was the most effective in improving mobility and reducing neck pain.

183 patients between the ages of 18 to 70, who had reported complaints of neck pain for a minimum two-week period, participated in the study.

Group one received continued routine care by a doctor and were ordered to take pain medication and rest; group two received Chiropractic adjustments, and group three underwent physical therapy, including a supervised exercise regimen.

After seven weeks of treatment, 68.3% of patients who received adjustments reported that they were either “completely recovered,” or had significantly improved as a result of treatment — compared with only 50.8% of the physical therapy group and 35.9% of patients under a physician’s care.

Results show that Chiropractic adjustments are more effective than drug therapy in treating neck pain. In addition, range of motion also improved more among patients in the adjustment and physical therapy groups.

INGREDIENTS:

1 and 1/2  Cups Bob’s Red Mill Gluten-Free Pancake Mix

2 Farm Raised, Organic Eggs

1/2  Cup Canned Pumpkin

1/2  Cup Unsweetened Organic Coconut Milk (Unsweetened Almond milk can be used if you can’t get Coconut Milk)

1/2- 3/4 Cup Fresh or Frozen Blueberries

2 teaspoons Cinnamon

2 teaspoons organic vanilla extract(read label and make sure no sugar or HFCS)

1-2 tablespoons coconut oil or butter to cook pancakes in

Combine all ingredients in a bowl.  Cook in skillet with coconut oil or butter.  Make sure skillet is well heated over medium.

Here is the pancake mix(available at Reasor’s): 

During the month of October we are offering Catalyn(wholefood multivitamin) for 25% off the regular price.  Just mention that you watched this video.

These are a great way to satisfy the sweet tooth without the harmful effects of sugar and flour.

Servings:  Makes 10-12 cookies.

Ingredients:

2 Cups Finely Ground Almond Powder (Put 2 cups almonds in food processor and process until the consistency of flour)

1/4 Cup Xylitol

1 Tablespoon Almond Extract

1 Teaspoon Vanilla Extract

2 Eggs (Free Range, Organic)

1 Pinch of Sea Salt

1.5-2 Tablespoons Coconut Oil

Preheat oven to 350 degrees.  First, process almonds in food processor until they look like flour.  Next, add remaining ingredients to processor and mix until all ingredients are combined well.  Scoop out a portion of cookie batter, shape it into a ball, and place on a cookie sheet that has been lined with parchment paper.  Bake for 12-20 minutes, depending on size of cookies, until they start to brown slightly.  Allow the cookies to cool completely before removing them from the pan, otherwise they fall apart.