Raw, Organic, Unpasteurized Milk

raw milk

Pasteurization was originally utilized with milk to allow the farmers to safely store and ship the milk for longer periods before it makes it to the belly of a consumer. Now we understand that the fresher the food is when we consume it, the healthier it is for us. So the health conscious consumer no longer wants their milk to be pasteurized and shipped and stored for extended periods before drinking it. We understand that by this time, the milk no longer contains any of the vital and important nutrients that it originally had.
If you have been up to date on your research in the health realm, you already understand that dairy consumption is associated with many nasty problems from allergies and congestion to cancer. The widely popular book “The China Study” is one of the most comprehensive studies on nutrition ever conducted and warns us to stop consuming dairy products altogether. Unfortunately this study does not take into consideration that most, if not all of the information gathered about dairy consumption was nutrient depleted, pasteurized and processed diary. We altered Mother Nature’s product before consuming. This seems to be the trend as we discover that the foods are much better left the way we found them. For example, the gargantuan problem that Genetically Modified Organisms (GMOs) has been causing. As more families start to become more health conscious and purchase local, raw, unpasteurized milk, I foresee more research to surface of the many wonderful health benefits that this will provide.

Whats wrong with my milk?

Heat from the pasteurization process alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%.Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms; leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.
The natural occurring enzymes in milk are also destroyed with pasteurization. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer from osteoporosis. Lipase in raw milk helps the body digest and utilize fat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.
High-quality raw milk has a mountain of health benefits that pasteurized milk lacks. Raw milk has earned its title of being a superfood because of these reasons:

Whats right with raw milk?

• Loaded with vitamins (A, B, C, D, E, and K) in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, iron) whose absorption is enhanced by live lactobacilli
• Loaded with healthy bacteria that are good for your gastrointestinal tract
• Full of more than 60 digestive enzymes, growth factors, and immunoglobulins
• Rich in conjugated linoleic acid (CLA), which fights cancer and boosts metabolism
• Rich in beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible

It is not uncommon for people who switch from drinking pasteurized to raw milk to experience improvement or complete resolution of troubling health issues—everything from allergies to digestive problems to eczema. When milk is pasteurized, fats are oxidized, proteins denatured and most enzymes are completely destroyed, resulting in a ‘food’ that may be more harmful than beneficial to our health.
Additionally, the bacteria killed by pasteurization are not removed, so their dead cell fragments remain in the milk to ignite immune reactions in those who ingest them, which is one major cause of milk allergies. Often the ‘milk allergy’ is not to the milk itself, but to the post-pasteurization cell fragments it contains.
For more information on the problems of pasteurization, the benefits of raw milk, and where to find your own supply, visit the following websites:
https://www.gasperfarm.com/
http://www.realmilk.com/real-milk-finder/
http://rawmilk.mercola.com/


/by

Lose the Wheat, Lose the Weight- (and most of your other symptoms too)

wheat breadThere is an epidemic of hidden intolerance to wheat products. Not  just for to the Celiac disease patients or the gluten-sensitive, but everyone. Gluten is the primary protein found in wheat but there are other components to the wheat grain that are also be causing major problems. White flour is no exception. You may be surprised to hear that:

Two slices of whole wheat bread spike your blood sugar more than two tablespoons of sugar!

Gliadins are molecules that frequently cause toxic reactions that trigger your immune response. When gliadin in gluten becomes water soluble, it is free to bind to cells in your body. Then, your body will make antibodies to gliadin and attack the cells that gliadin has attached itself to, treating those cells as an infection. This immune response damages surrounding tissue and has the potential to set off, amplify or exacerbate MANY different health problems throughout your body, devastating your overall health.
Unfortunately, most people don’t feel better immediately after eliminating gluten from their diets as it may take 30 to 60 days for the inflammation to subside, and up to 9 to 12 months for the lining of your small intestine to heal. So it is said, “You must first remove your hand from the hot stove before the healing can begin.” For this analogy, you must remove the continuous supply of wheat from your intestines so that the healing of your digestive system can occur, which takes time.
Food cravings can often serve as a gauge of food sensitivity. Craving dairy products or breads, for example, can be an indication that you are sensitive to that food, especially if you crave it but then feel worse after eating it. Because of this phenomenon, many argue that the body’s biochemical dependence on wheat and dairy products is no different to the addiction to other narcotic substances like cocaine and heroin. We crave it so strongly and we know it harms us but we struggle to avoid it.
For most people, around 6 to 9 months of being strictly gluten free will provide noticeably pleasant physical, mental and emotional changes. When you remove allergenic foods from your diet, your cravings for sweets will diminish, your mood will improve, your weight will drop, and your overall health will soar.
These allergenic foods keep your immune system in overdrive by continually triggering the inflammatory response. The continual consumption of wheat and conventional dairy products are likely responsible for: Fatigue, depression, indigestion, bloating, cramping, swelling, gas, flatulence, mood swings, acne and other skin conditions, brain fog, lethargy, aches and pains, weight gain and belly fat, headaches and migraines, sinus congestion and infection, poor immune system, autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer, and more.
The self induced, slow poisoning from wheat products gets amplified tremendously when patients seek medical care for the before mentioned symptoms. If the patient is prescribed a medication to mask or quiet these body signals, then they are allowed to continue to consume wheat products everyday and make the underlying problem much worse.
It may sound easy to eliminate wheat from your diet at first. Just pass on the bread, cakes, pastries and other carbs, right? But after you do your homework, you may find if to be very difficult because wheat products are hidden in nearly every food in the grocery store. Wheat is one of the most common additives for all different kinds of processed foods including salad dressings, soups, and most packaged and ready to eat items.
I recommend reading more on the topic in books like “Wheat Belly” and “Grain Brain” as well as from all of the leading health and wellness experts at the forefront of functional and preventative medicine.

In good fun, here is a clip from a comedy movie about bread:

 


/by
, ,

Sports Physicals and Pre-participation Exams with Dr. Kelly Baltuska, DC

sports physicalsIf your children are in need of their school and sports physicals, please call me at 913-283-9803 to schedule your visit for just $35. I am excited to meet your kiddos and make sure they are in great shape for their upcoming events.

Dr. Kelly Baltuska, DC


/by

How to make Kefir with Dr. Kelly Baltuska, DC

 

Buy Kefir Grains Starter Kit for $20 at Baltuska Chiropractic

What is Kefir?

Kefir is a fermented milk beverage that contains a powerful supply of beneficial probiotics. One of the very best and most affordable ways to get healthy bacteria through your diet is to obtain raw milk and convert it to kefir yourself. After obtaining kefir grains from someone you know (call me 913-283-9803), simply soak the kefir grains in the milk overnight at room temperature. By the time you wake up in the morning you will have made kefir. If it hasn’t obtained the consistency of yogurt you might want to set it out a bit longer and then store it in the fridge. Kefir has a very mysterious history. I have read that the kefir grains cannot be recreated and must be acquired and grown from someone who is already enjoying their benefits. Some companies sell “starter cultures”, but these lose potency after a few batches and must be replaced. Other companies have commercialized the production for sale in stores but after the processing and added sugars, there is little to offer you in terms of health benefits. Much like other foods, grow and prepare at home to achieve the best health benefits.

The grains may have originated in the Caucus Mountains, where nomadic sheepherders would store their refreshing milk in leather pouches on their belts. After a long days work they would reach for their drink, it will have transformed into what they described as a deliciously effervescent, bubbly drink. The name Kefir comes from the Turkish word “keif” – meaning “good feeling” – for the sense of well being experienced after drinking it.

The fermentation is triggered by Kefir “grains”, consisting of various species of symbiotic bacteria and yeast. There are no true grains in the process, the term was applied because of the appearance and has stuck ever since. Bacteria (mostly lactobacteria and streptococci) ferment lactose, the sugar found in milk; yeasts perform alcohol fermentation, producing negligible amounts of alcohol. The resulting drink has a pleasantly tangy taste. Easy to digest, Kefir cleanses the intestines while boosting your immune response to illness.

Kefir is an excellent source of protein, calcium, iodine and vitamins A, B, and D. Plus, it’s gluten-free, 99% lactose-free. It can and should be enjoyed any and all the time. For best results, it is recommended to drink first thing in the morning on an empty stomach.

Many different healthcare professionals agree that it is beneficial to your health to regularly take a probiotic supplement. From dermatologists and psychologists to GI specialists and Cancer doctors, they would all agree of the importance of a healthy digestive system. There are MANY different brands and varieties of probiotic supplements available. Fortunately, Mother Nature also provides natural, affordable and sustainable probiotics in certain superfoods. Kefir is one of these superfoods!

How to Make Kefir

(this information is in a printable booklet at this link)

1. Place the kefir grains in a quart jar and fill it ¾ full with milk. (Approximately 3-4 tablespoons of grains per jar or 1 Tbsp. Of kefir to every 1 cup of milk) This ratio is not strict and can vary without any problems.

2. Cover the jar with coffee filter or paper towel and secure with a rubber band to let it breathe and keep bugs out.

3. Leave the jar in a room temperature, dark area (68-80°F) in your home. Stir or agitate the jar a few times a day if desired but not required.

4. Kefir normally takes at least 18 to 24 hours to form. The longer the fermentation after 24 hours, the more sour the taste. This window of time is not strict (2-3 days is fine).

5. Once the milk has thickened and there is a clear layer of liquid in the jar, the kefir has formed. Strain and remove the kefir grains with a plastic fine mesh strainer.

6. Pour freshly made Kefir into a new jar and seal tightly with a lid. Enjoy right away and/or store surplus in the refrigerator, which will be safe to use for up to 30 days.

7. The kefir grains can then be placed in fresh milk and the process repeated.

Tips/Warnings/Do’s and Don’ts:

• Direct light will destroy many precious nutrients in the Kefir. Keep the jars in a dark place. Mine are in the cupboard. I’ve read that all metals should be avoided when handling/storing kefir. The fermentation process may leach unwanted substance from the metal.
• If the temperature in the house is cooler, it will slow the fermentation process. If the temperature is warmer, it will speed the fermentation process. Extreme heat will kill the kefir grains. Be careful not to place the kefir or kefir grains in a jar that is still hot from the dishwasher.
• If you are going on vacation or simply want to stop fermenting milk for a period of time, store your grains in a sealed jar with milk in the refrigerator. Use a larger milk to kefir ratio so that there will be plenty of lactose for the bacteria to dine on. This will keep the grains alive while slowing the fermentation process. The kefir may still be used when ready to resume the process.
• Trust your feral instincts and don’t consume foods that smell or taste rancid.
• To avoid a difficult or uncomfortable transition into better health, gradually introduce kefir into your diet. Example: 4oz/day for first 2 days, 6oz/day for next 2 days, 8oz/day for next 2 days etc.
• Enjoy kefir as is, or add honey to sweeten it. My morning breakfast smoothie usually contains kefir, banana, mixed berries, kale/spinach/broccoli, coconut oil, and ground flax seeds, chia seeds, and 2 eggs blended together.
• Hundreds of other recipes can be found online. My family’s favorites are: kefir popsicles, avocado dip, pancakes, and smoothies. The pancakes are DELICIOUS; unfortunately, the heat does destroy the bacteria and decreases the health benefits.
• Healthy kefir grains will grow up to 25% in size/quantity with each cycle/batch. They can quickly overwhelm you so keep talking about the great health benefits to friends and family to see who may be interested in taking some off of your hands when this happens. Some people eat the extra grains or feed them to their pets.

If you have any questions while learning to prepare your own kefir, just email [email protected]

Check out this beautiful 5 minute cartoon that was posted by NPR that educates about the importance of probiotic bacteria for optimal health and wellness:

Click here if you would like to learn how to brew your own Kombucha at home for other probiotic health benefits.

Cheers to good health,

Kelly Baltuska, DC

Buy Kefir Grains Starter Kit for $20 at Baltuska Chiropractic


/by

How to Make Turmeric Paste

turmeric curcuminTurmeric is a culinary spice that is created from a plant native to South Asia. It is one of the many ingredients in curry and it is what makes mustard yellow. Turmeric’s active ingredient, Curcumin, has an anti-inflammatory medicinal property that rivals medication. Reviewing some 700 studies, Duke University concluded that, “Turmeric outperforms many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects.” Many patients turn to non-steroidal anti-inflammatories (NSAIDs) and analgesics, like Tylenol, for pain relief, but the regular, chronic use of these types of medications is associated with significant, and very serious, side effects such as cardiovascular problems, gastrointestinal harm and kidney and/or liver damage. Curcumin from turmeric may be able to provide safe, natural pain relief. This is especially helpful for those who suffer from joint problems and is an excellent remedy for any type of inflammation.

The recipe is very simple. First, prepare a paste made out of fresh turmeric root and water and keep in the fridge. Then you can prepare the drink by heating a cup of almond or coconut milk, adding the turmeric paste, stir in some sweetener if you choose, add sweet almond oil, black pepper, and maybe even sprinkle a pinch of cinnamon on top. The touch of cinnamon creates a taste described as “liquid cake”. The black pepper is said to aid in a more complete digestion and assimilation of the Curcumin. I also like adding a tablespoon of turmeric paste to my breakfast Kefir shakes.

Instructions to make the turmeric paste:
• Add 1/4 cup of turmeric powder to 1/2 cup of water
• Heat mix on the stove for 5 minutes while stirring
• After it thickens, pour into a glass container with a lid and store in fridge

Instructions to make golden milk:
• Add about 1 teaspoon of turmeric paste to 1 cup of almond or coconut milk
• Add 1 teaspoon of honey
• Add a dash of black pepper
• Add 1/2 teaspoon of sweet almonds oil or cold pressed vegetable oil
• Add 1 pinch of ground cinnamon, then stir

Enjoy the delicious, healthful drink anytime day or night.

Cheers to good health,

Kelly Baltuska, DC


/by

Oil Pulling

oilpullingpicThe following information is presented in a clinical and theoretical framework. Dr. Baltuska DOES NOT practice Dentistry. This practice is NOT recommended as a replacement to your regular dental hygiene protocol.

Oil pulling is a practice dating back thousands of years, having originated with Ayurvedic medicine. This involves rinsing the mouth with 1 or 2 tablespoons of coconut oil, just as you would with an antiseptic mouthwash. The oil is swished around your mouth by pushing, pulling, and drawing it through your teeth for a period of 20 minutes.
This process is thought to allow the biochemical characteristics of oil to “pull out” bacteria, viruses, fungi and other toxins. The best time is in the morning before eating breakfast, but it can be done at any time. When done, spit out the oil and rinse your mouth with water. Avoid swallowing the oil afterwards because it will have soaked up unwanted substances of which you are trying to get rid of. It is also recommended to discard the used oil in the trash as opposed to a drain to prevent clogging the plumbing.
Oil pulling has an extensive anecdotal list of benefits that may include a cleansing, detoxifying and healing affect, not only for your mouth and sinuses but for the rest of your body as well. Candida and Streptococcus are common microbial residents in your mouth whose toxic waste products may contribute to plaque accumulation, tooth decay and even inflammation throughout your body. Coconut oil has demonstrated a strong inhibition of growth of these pathogens. Oil pulling may even help lessen the overall toxic burden on your immune system.
I invite you to try oil pulling for a few days to experience the benefits yourself. This can be another wonderful, safe, affordable and effective way to take control of your own health.


/by
, , , , ,

Grounding or Earthing

Grouding or EarthingHave We Lost Touch with the Earth?

Do you notice you feel better when you walk barefoot on the Earth? Long walks on the beach may have more to offer than romance and peace of mind. Research indicates that electrons from the Earth have antioxidant effects that can protect your body from inflammation and its many well-documented health consequences. For most of our evolutionary history, humans have had continuous contact with the Earth.
It is only recently that building materials like asphalt, wood and rugs, in our homes have separated us from this contact. Only in the past 100 years have we begun to design shoes with plastics and rubbers that act as electric insulators that prevent the Earth’s natural flow of energy from reaching the human body. Think to yourself: “When is the last time I spent physically touching the earth?” For some people, this may be years!
It is known that the Earth maintains a negative electrical potential on its surface. When you are in direct contact with the ground when standing, walking, sitting, or laying down, the earth’s electrons are conducted to your body, bringing it to the same electrical potential as the earth. Living in direct contact with the earth grounds your body, inducing favorable physiological and electrophysiological changes that promote optimum health.
There is emerging science documenting how conductive contact with the Earth, which has is also known as Earthing or grounding, is highly beneficial to your health and completely safe. Earthing appears to minimize the consequences of exposure to potentially disruptive fields like “electromagnetic pollution” or “dirty electricity.” Some of the recent evidence supporting this approach involves multiple studies documenting Earthing’s improvement in immune system function, blood viscosity, heart rate variability, inflammation, cortisol dynamics, sleep, autonomic nervous system balance, and stress reduction.

The Ultimate Antioxidant and Anti-Inflammatory
Grounding or Earthing is defined as placing one’s bare feet on the ground whether it be dirt, grass, sand or concrete. It works even better if the ground is moist or wet because water is such a powerful conductor. When you ground yourself to the electron-enriched earth, may actually be the most effective, essential, least expensive, and easiest to attain antioxidant. It is common understanding how tremendously we rely on the Sun’s energy to sustain life. It seems that it is not as much a common thought, that our physical contact with the earth is imperative for life also.
Modern science continues to document the connection between inflammation and all of the chronic diseases, including the diseases of aging and the aging process itself. It is important to understand that inflammation is a condition that can be reduced or prevented by grounding your body to the Earth, the way virtually all of your ancestors have done for hundreds if not thousands of generations.
I invite you to take 10 to 20 minutes a day to devote to grounding yourself with the Earth. The more time the better. Take note the many benefits that you notice with this practice. Many people report more energy, less stress, better sleep, less irritable, clear thought, and less pain.

Sound far fetched? Hockey-pokey? Hippy-dippy? I thought so too a little bit until I made it a priority to try out myself. Now it is my favorite way to recover after a long run or a workout.

Enjoy this free documentary about Grounding on YouTube:

You can even purchase equipment to practice grounding indoors. Check these out:

/by

How to make Kombucha with Dr. Kelly Baltuska, DC

Kombucha has been around for more than 2,000 years and has a rich anecdotal history of health benefits that rival the “cure-all” and “the fountain of youth”.

It is a fermented tea drink made from a SCOBY which is an acronym for a symbiotic colony of bacteria and yeast. It is one example of Mother Nature’s sustainable probiotic. You can find commercialized 20 oz Kombucha drinks in stores for about $4 per bottle or you can make it yourself at home for as little as 50 cents a gallon. As with most food and drink, homemade varieties are generally healthier whereas store bought products tend to be processed with sugar and additives.

High in B-vitamins, probiotics, antioxidants and glucaric acids, Kombucha’s main anecdotal health benefits include: detoxification, joint care, improved digestion and improved immune system.

The culture used in Kombucha tea varies, but consists of several species of yeast and bacteria. It may include Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces bruxellensis, Bacterium xylinum, Bacterium gluconicum, Bacterium xylinoides, Bacterium katogenum, Pichia fermentans, Candida stellata, and Torula species, among others. Each species may be responsible for its’ own unique aid to biochemical processes within the body.

This 4 minute video clip can assist you as you begin brewing your own Kombucha at home from scratch.
First, you must grow the Kombucha Scoby.
1. Fill up your pot with 3 liters (3.1 quarts) of water and put the stove to high
2. Boil water for at least 5 minutes
3. Add about 5 tea bags to the hot water
4. Turn off heat and add 1 cup sugar
5. Cover and let tea sit until it cools to room temperature (around 75ºF/24ºC will do)
6. When the tea is cool, pour it into the glass jar and add the starter tea, which should constitute about 10% of the liquid
7. Add a half cup of vinegar
8. Cover the top of the jar with a paper towel or coffee filter, and secure it tightly with rubber band
9. Put the jar somewhere dark and at room temperature where it won’t be disturbed
10. Wait and watch for 1 to 3 weeks as your Kombucha Scoby grows
11. When the thickness of the Scoby is about ¼ inch, it is ready to be used to brew your very first batch of Kombucha tea.

After you have successfully grown your Kombucha Scoby, you can begin brewing your very first batch of Kombucha tea. This process is very similar to that of growing the Scoby.
1. Repeat steps 1 through 7 above
2. Add the Scoby to the jar and cover the top with a paper towel or coffee filter, and secure it tightly with rubber band
3. Put the jar somewhere dark and at room temperature where it won’t be disturbed
4. Wait anywhere from 5 to 30 days as the tea ferments. You can taste a small sample as time progresses and harvest the batch at different times for varying tastes. Some say that the longer it ferments, the stronger the health benefits.
5. There is an option to perform a second fermentation if you desire to flavor it and create a fizzy drink. Add different juices and tightly seal the drink to be left again at room temperature in a dark area for another 5 days or so.
6. Move your finished product to the fridge to cool. Kombucha tastes much better chilled.

Click here if you would like to learn to prepare your own Kefir at home for other probiotic health benefits.

Cheers to good health,
Kelly Baltuska, DC

how-to-make-your-own-kombucha-tea


/by

The ‘Dirty Dozen’ and the ‘Clean 15’ of Produce

ToxicApple

Conventional farming procedures have provided larger yields of produce per harvest, but at what cost? These larger plants have been shown to be nutrient poor and laden with pesticide residues. The suffix “cide” means “to kill”. This is very unfortunate for the health conscious shopper who specifically chooses to buy fruits and vegetables to improve their diet. Instead, they are unfortunately and unknowingly, poisoning themselves.

 

Luckily, organic farming is gaining momentum and the cost of these products is beginning to decrease due to competitive pricing. This following lists are intended for you to use as an aid when deciding which produce to choose organic, and which produce is safe to consume from conventional farming methods.

 
The ingestion of pesticides has been associated with many dangerous health conditions with symptoms that may include: headache, fatigue, weakness, dizziness, restlessness, nervousness, perspiration, nausea, diarrhea, loss of appetite, loss of weight, thirst, moodiness, soreness in joints, skin irritation, eye irritation, and irritation of the nose and throat.

The ‘Dirty Dozen’ and the ‘Clean 15’ of Produce

The Dirty Dozen
This list is most likely to contain high concentrations of pesticides. Soak these in one part Apple Cider Vinegar and 9 parts filtered water for 5 minutes before consuming or simply buy organic.

• Apple
• Strawberries
• Grapes
• Celery
• Peaches
• Spinach
• Sweet bell peppers
• Nectarines
• Cucumbers
• Cherry tomatoes
• Snap peas
• Potatoes

The Clean 15
This list is least likely to contain pesticide residues. You may not need to spend extra time or money to buy these organic or wash them in ACV.

• Avocados
• Sweet corn
• Pineapples
• Cabbage
• Frozen sweet peas
• Onions
• Asparagus
• Mangoes
• Papayas
• Kiwis
• Eggplant
• Grapefruit
• Cantaloupe
• Cauliflower
• Sweet potatoes

This information is presented according to scientific research reported by the Environmental Working Group. http://www.ewg.org/foodnews/summary.php


/by

Healthy Lifestyle Modifications

InstaHealthyThe modern American medical system has become the leading cause of death and injury in the United States. From medical errors to adverse drug reactions to unnecessary procedures, heart disease, cancer deaths and infant mortality, statistics from the most respected medical and scientific journals and investigative reports by the Institutes of Medicine demonstrate that American medicine causes more harm than good.

The American health care system is focused on treating diseases processes after they have already begun, not preventing them. The system currently recognizes “prevention” as screening for pathology. At this point, the affliction has already developed.

Please do not wait for our healthcare system to change. This is going to take many years. Take control of your health today with changes and emphasis on healthful living, exercise, proper nutrition, supplementation, mindfulness, prayer and meditation. My favorite part about striving to be healthy is that we can ALWAYS do better, in one way or another. If you have run out of ideas or inspiration to strive for better health, consider some of these options:

HealthyLifestyleModificationsChart

/by