Center for Chiropractic & Wellness/ (919) 845-3280

Dear Friends, This is my first message to the friends and family of the Center for Chiropractic and Wellness. I would, therefore, like to take this special opportunity to share with you a little about myself and why I decided to become a chiropractor. Most of my childhood was spent growing up in Las Vegas, Nevada and southern California. I attended Brigham Young University in Utah, and I received my bachelor’s degree in Exercise Science with a minor in French. I took a break from my studies to live in France and Belgium for several years. I met my wife, Hayley, while going to school. I recently graduated from Parker College of Chiropractic with extra training in Applied Kinesiology and Neuro Emotional Technique. My interests include the outdoors, playing the trumpet, wood carving, and reading. My most recent ambition is learning to play the banjo. I decided to become a chiropractor after my first year of college. While attending one of my grandmother’s appointments, her chiropractor gave me a book called Chiropractic First. This book explains how chiropractors, as primary healthcare physicians, can be the first choice in healthcare, instead of an alternative or last resort. Three things can cause illness: traumas, thoughts/emotions, and toxins. These are also the same causes of subluxations in the spine that chiropractors detect, correct, and ultimately aim to prevent; thus freeing the body from nerve interference, and allowing it to continually heal and repair itself. After reading about this approach to healthcare, I decided to try it out for myself. I visited my mother’s chiropractor who helped me with headaches and low back pain. He adjusted my spine and explained to me that checkups could help me maintain an optimal level of health. I have heard of many stories of people who searched everywhere to find help for a certain health condition, and it was not until they considered chiropractic treatment that they finally found relief. They discovered that interference to the nervous system was preventing the body from doing what it is designed to do – to heal itself. This concept made so much sense to me that I immediately decided to become a chiropractor. I believe that an effective and conservative approach to health should be considered before pharmaceuticals and surgery. I chose to team up with the Center for Chiropractic and Wellness, because everyone here is genuinely interested in the health and wellbeing of every person who walks through the door. I look forward to serving the community, to helping sick people get well, and helping healthy people to stay healthy. Yours in Health, Dr. Jeremy Broadhead

Nitrates in Commercial Foods More Dangerous Than We First Thought. According to a new study by scientists at Rhode Island Hospital, millions of Americans could be at risk of serious and even fatal diseases because of chemicals used to fertilize and to preserve food. Scientists have found a strong link between increasing levels of nitrates and nitrites in our food supply and increasing death rates from Alzheimer's, diabetes mellitus and Parkinson's disease. The research, just published in the Journal of Alzheimer's Disease, investigated trends in death rates due to diseases associated with advancing age. They found convincing parallels between age adjusted rises in mortality from certain illnesses -- Alzheimer's, Parkinson's, and diabetes -- and the steadily increasing human exposure to nitrates, nitrites and nitrosamines through processed and preserved foods as well as fertilizers. Suzanne de la Monte, MD, MPH, of Rhode Island Hospital, and her research team suggest that the exposure to these chemicals is playing a direct role in the cause, development and effects of the pandemic of these diseases. "Because of the similar trending in nearly all age groups within each disease category, this indicates that these overall trends are not due to an aging population. This relatively short time interval for such dramatic increases in death rates associated with these diseases is more consistent with exposure-related causes rather than genetic changes," Dr. de la Monte explained in a statement to the media. "Moreover, the strikingly higher and climbing mortality rates in older age brackets suggest that aging and/or longer durations of exposure have greater impacts on progression and severity of these diseases."

Living Well July 2009

Volume II

An Introduction by Dr. Jeremy Broadhead to CCW Patients

July 2009 II • Introducing

Dr. Broadhead

• Stay Away

from Nitrates!

• Yummy

Italian Summer Salad!

Center for Chiropractic &

Wellness

Nitrites and nitrates belong to a class of chemicals called nitrosamines that are created by a chemical reaction between nitrites or other proteins. They've long been shown to be harmful to both humans and animals. In fact, more than 90 percent of nitrosamines have been shown in tests to be carcinogens. However, they are allowed to be freely added to the US food supply. In fact, if you pick up a processed food package such as luncheon meat or bacon, certain beers and some cheese products, you are likely to find that they contain these chemicals. In addition, exposure to nitrates and nitrites are widely found in fertilizers, pesticides and cosmetics. Exposure also occurs through the manufacturing and processing of rubber and latex products. Nitrosamines are problematic because they become reactive at the cellular level and that means they can alter gene expression and cause DNA damage. The new research suggests that the cellular alterations that occur as a result of nitrosamine exposure create a process much like accelerated aging in the body and that could spur on the development of Alzheimer's, Parkinson's and Type 2 diabetes mellitus. "All of these diseases are associated with increased insulin resistance and DNA damage. Their prevalence rates have all increased radically over the past several decades and show no sign of plateau. Because there has been a relatively short time interval associated with the dramatic shift in disease incidence and prevalence rates, we believe this is due to exposure-related rather than genetic etiologies," Dr. de la Monte stated. For the study, the researchers graphed and analyzed mortality rates and compared them with increasing age for each disease. Next the scientists looked at the growth of the US population and the annual use and consumption of nitrite-containing fertilizers, annual sales at popular fast food chains (which carry nitrate and nitrate containing foods), sales for a major meat processing company, and consumption of grain (often fertilized with nitrates). For a control, the research team also looked at statistics on the consumption of watermelon and cantaloupe -- foods that not typically associated with nitrate or nitrite exposure. The results show that while nitrogen-containing fertilizer consumption increased by 230 percent between 1955 and 2005, its usage doubled between 1960 and 1980 -- and that's the time period just before the insulin-resistant epidemics of type 2 diabetes, Alzheimer's and Parkinson's Disease began. What's more, the investigators also found fast food chain and the meat processing company sales increased more than eight fold from 1970 to 2005, and grain consumption increased five-fold. That means the US population has been exposed to dramatic increase in foods loaded with nitrates and nitrites. Bottom line: the researchers think the increased prevalence rates of Alzheimer's, Parkinson's and diabetes cannot be explained on the basis of gene mutations and, instead, are examples of toxin exposure-related disease. "If this hypothesis is correct, potential solutions include eliminating the use of nitrites and nitrates in food processing, preservation and agriculture; taking steps to prevent the formation of nitrosamines and employing safe and effective measures to detoxify food and water before human consumption," Dr. de la Monte, who is a professor of pathology and lab medicine at The Warren Alpert Medical School of Brown University, said in a press statement. Source article: www.naturalnews.com By: Sherry Baker

1. Make rice according to the package’s instructions. I use 4 cups of water to 2 cups of rice. After the soaking period add a generous pinch of salt

and bring to a boil, cover and turn down heat to the lowest setting. Cook for about 50 minutes. 2. Meanwhile, put together the dressing. Simply pour and toss everything into a mason jar and put on a lid and shake. (or whisk it in a small bowl).

Then prepare the vegetables. 3. When the rice is done, take off of the heat and remove the lid. You will want to combine the rice and dressing while the rice is still warm so that

the flavor permeates it, but I don’t like to do it when the rice is too hot, otherwise it starts to cook the vegetables, which you want nice and crisp. If you don’t have time to let it cool a bit, I will sometimes dump it onto a large plate or jellyroll pan and flip the rice mixture every few minutes to let it cool faster.

4. When the rice is still warm, but not hot. Scramble your eggs. In a small saucepan, add a little olive oil and place over medium heat. Whisk the eggs in a small bowl, and pour in the pan. I like to stir my eggs with a fork as it prevents the eggs from clumping into large pieces. Cook until the eggs are still moist, but cooked through and remove from heat.

5. Put it all together! Add the rice, peas, and eggs to a large bowl. For the frozen peas, simply rinse with hot water in a sieve until they are room temperature and add to the warm rice, which will heat them slightly. Pour in about 3/4’s of your dressing and gently stir. Then stir in the carrots and celery. Taste test, you may need to add the rest of the dressing now, or some more salt and pepper. As the salad sits, it will absorb more of the dressing, so you may need to refresh it with a bit of vinegar and olive oil.

Enjoy this salad, warm, room temperature, or cold. Courtesy of "The Nourishing Gourmet" www.thenourishinggourmet.com

Everyday Italian Rice Salad

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There are so many variations and additions to a recipe like this, so be creative if you want! Nuts, leftover meat, and/or fresh herbs are all excellent additions.