November 2003 Issue

In this issue:

Famous Iowans

In the October 12, 2003 issue of the Des Moines Register comes an interesting feature on the founder of chiropractic D.D. Palmer. The article starts off by noting, "D.D. Palmer held many jobs before finding his calling. D.D. PalmerHe then made a discovery that put his name in history books and added a new dimension to health care."   The discovery the publication speaks of is the birth of the chiropractic profession.

The story explained that DD Palmer started humbly.  Daniel David Palmer was born in Pickering Ontario, which is located close to Port Perry, Ontario, Canada, on March 7, 1845. He was schooled at Port Perry and then as a young man came to Iowa to work. With a talent for selling, he sold honey from his own hives, and at What Cheer he sold fish to farmers. For a while he ran a grocery store.  From there Palmer became a teacher and began studying phrenology, the conformations of the skull.  Then, in the late 1880s, he learned the art of magnetic healing in Burlington. Magnetic healing practitioners believed they could use their bodies' magnetism to heal others.

Palmer's place in history was set when in 1895 he helped a janitor, Harvey Lillard, who had lost his hearing 17 years earlier when he bent over and then heard a popping sound in his spine.  Palmer adjusted the man's spine over a three-day period to get rid of a bump, and on the third day, Harvey's hearing improved.

Palmer's success was not fast or overly apparent in his lifetime. In 1906, he was convicted of practicing medicine without a license. He served 23 days of a 105-day sentence and paid a fine of $350. In 1913, Kansas became the first state to license chiropractic practitioners, and the reputation of the profession improved through the decades.  The last of the 50 US states to grant chiropractors licenses was Louisiana in 1974.

Although his son BJ Palmer was credited with much of the development of the chiropractic profession, DD Palmer will always be known as the discoverer of Chiropractic.  He was born in 1845.  He died in1913 in Los Angeles, and his ashes were returned to Davenport for burial in a monument on the Palmer Chiropractic College campus.

Antibiotic Usage in Babies Linked to AsthmaBaby

The opening remarks of an article from the October 1, 2003 BBC News states, "Babies given antibiotics are more likely to develop asthma and other allergies, research suggests." The article reports on research done at the  Henry Ford Hospital in Detroit.  Senior researcher and epidemiologist, Dr. Christine Cole Johnson, studied 448 children, whose development was tracked for the first seven years of their lives.  The children were studied to see if there was any relationship between the early usage of antibiotics and the onset of Asthma or Allergies.

Assessing the children repeatedly, the research team noticed several interesting findings. By the age of seven, children who were given at least one antibiotic in the first six months of their lives were found to be:

Interestingly, babies who were breastfed for more than four months, and who received antibiotics in their first six months were three times more likely to develop allergies, although they were no more likely to develop asthma.  Also, interesting was the result that exposure to pets seemed to have a protective effect. Those given antibiotics who lived in a family with fewer than two pets had 1.7 times the risk of allergies and three times the risk of asthma. However, when a family had two or more pets, the risk of allergies or asthma for the child was back to normal levels.

The biggest risk of all - an 11-fold increase - was found among children who were prescribed a broad-spectrum antibiotic, such as penicillin, were breastfed for four months, and did not have any family pets. The researchers also found evidence that the more courses of antibiotics a child received during their first six months, the higher was their risk of developing an allergy.

"I believe we need to be more prudent in prescribing them for children at such a young age," said Dr. Christine Cole Johnson.  "In the past, many of them were prescribed unnecessarily, especially for viral infections like colds and flus when they would have no effect anyway."

Spinal Cat

The November 11, 2003 edition of the Indianapolis Star reported an interesting story about a chiropractor, Dr. Lincoln Kamell who not only cares for his patients spines, but once his Eastlake, Wash., office has cleared out, he extends his practice, to care for his patients' furry companions.  Dr. Kamell has been a chiropractor since 1990, but also holds a veterinary chiropractic certificate from the American Veterinary Chiropractic Association, based in Bluejacket, Okla. He treats pets for free, as the state requires that only licensed veterinarians receive payment for treating animals.  When asked why he cares for animals Dr Kamell responded, "It's incredibly helpful," he said. "Animals have spines, too."

Chiropractic care and other non-traditional forms of veterinary care are growing in popularity. Presently, at least 2 percent of dog owners had given their dogs homeopathic remedies, according to last year's National Pet Owners Survey, presented by the Greenwich, Conn.-based American Pet Products Manufacturers Association.  About 64 million U.S. households own pets, according to Bob Vetere, managing director of the APPMA. These owners are expected to spend an astounding $31 billion on pet-related goods and services this year, an 8 percent increase over 2002, including $6.7 billion on veterinary care and another $7.6 billion on over-the-counter pet-care supplies.

So what do they think about chiropractic?  "I think they're more curious than scared," said Dr. Kamell, who said it's difficult sometimes to get a dog to settle down. "They're more excited than anything else. Sometimes dogs will turn their heads for a moment and see what I'm doing." Sure, he's treated some that were uncooperative or skittish, but Dr. Kamell said animals aren't any harder to treat than humans. "Generally they have a sense that you're trying to help them."

Kids’ Junk-Food Ads Reach All Time High

A November 10, 2003 MSNBC article from Reuters news starts off by saying, "A consumer group charged that the marketing of fatty, sugary, and low-nutrient foods was fueling childhood obesity and it called for restricting promotions targeted at the young."  A Washington, D.C.-based advocacy group, The Center for Science in the Public Interest, (CSPI) released a report that said advertising and marketing of what it termed junk foods had reached an all-time high.

The advocacy group CSPI noted that the wave of promotion was overwhelming parents’ ability to manage their children’s diets and had helped lead to a 15 percent obesity rate among children. Margo Wootan, director of nutrition policy for CSPI, told a news conference, "We acknowledge there are many contributors to obesity, but direct marketing of low nutritional-value foods to children is one of the most important contributors.”

Current US federal rules do not restrict advertising content to children, only how much time ads can take up during children’s programming. For example, current advertising time to kids is limited to 10.5 minutes per hour on weekends and 12 minutes per hour during the week.  According to CSPI, marketing aimed at children, including food, increased from $6.9 billion in 1992 to $15 billion in 2002.  Mary Story of the University of Minnesota School of Public Health, said that for every $1 spent by the U.S. Department of Agriculture on child nutrition education, $10 is spent by companies promoting high-fat snacks, soft drinks, processed and fast foods.

CSPI asked the US Department of Health and Human Services to work with Congress and the Federal Trade Commission to limit “junk-food advertising aimed at children.”  It is currently estimated that in Britain and the United States, around 15 percent of children and adolescents are overweight or obese.

Veggies Lose Nutrients in the Microwave

An article from the Oct. 16, 2003 issue of the "HealthDayNews" reports on new research that shows different ways of preparing, storing and processing vegetables can affect how good they are for you.  The data for this article came from two studies that appeared in the November issue of the Journal of the Science of Food and Agriculture.  The studies report that several different processing procedures and cooking can reduce antioxidants, which are cancer-fighting compounds, normally found in vegetables.

Antioxidants are plentiful in vegetables and work to eliminate free radicals, which can damage cell DNA and contribute to various diseases. That's why eating fiber, fruits, and vegetables, all of which contain antioxidants, can help prevent cancer and cardiovascular disease.

One of the studies showed that broccoli, for instance, lost 97 percent of flavonoids, 74 percent of sinapics and 87 percent of caffeoyl-quinic derivatives (three different types of antioxidants)  when it is zapped in the microwave. When boiled the conventional way (i.e., not in a pressure-cooker), broccoli lost 66 percent of its flavonoids; when tossed in a pressure cooker, it lost 47 percent of its caffeoyl-quinic acid derivatives.  Steamed broccoli, on the other hand, lost only 11 percent, 0 percent and 8 percent, respectively, of flavonoids, sinapics, and caffeoyl-quinic derivatives. 

 Cristina Garcia-Viguera, lead author of the research paper noted that the advantage of steaming vs. conventional boiling is that you're "Not using water directly in contact with the vegetable. The nutritional compounds don't go into the water. Once the compounds are in the water, the temperature destroys them much easier."  The damage from a microwave occurs because it heats the inside of the vegetable. That, combined with the fact that you normally use water when microwaving, can cause the destruction of the valuable nutrients.

Vegetables that are blanched before freezing (a common processing technique) can lose up to one third of their antioxidants. Frozen storage can also cause losses, though these losses are much smaller.

Samantha Heller, a senior clinical nutritionist at New York University Medical Center in New York City states that not all of the healthy properties of vegetables are being eliminated. "You're still getting plenty of healthy compounds as well as fiber, so there's absolutely no reason not to eat vegetables -- although, of course, the fresher the better."  She goes on to say, "If people are willing to have vegetables anyway, shape or form, even if they are going to nuke then, I'd rather have them do that."

Chiropractic Care for a Patient with Chronic Migraine Headaches - A Case Study

From the August 3, 2003 issue of the Peer-Reviewed Scientific Journal, Journal of Vertebral Subluxation Research, comes a documented case study of a professional ice skater who had suffered from chronic migraine headaches. The study reports that when she was 23 years old and a professional skater she had sustained a concussion by hitting her head against the ice in a fall.  Prior to her fall and concussion, she exhibited no health problems. Following the concussion, she suffered with tension and migraine headaches. These symptoms persisted over the next twelve years, during which time she utilized daily pain medications.

At age 35 she decided to initiate chiropractic care.  The study notes that the initial examination showed evidence of subluxation in the upper neck (cervical spine) . The results were monitored by the doctor’s observation, patient’s subjective description of symptoms, and thermographic scans.  Following three months of care all headaches were gone. After a one year follow up the patient still remained headache free. 

The study's conclusion noted, "The onset of the symptoms following the patient’s fall on her head; the immediate reduction in symptoms correlating with the initiation of care; and the complete absence of all symptoms within three months of care; suggest a link between the patient’s concussion, the upper cervical subluxation, and her headaches.

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