It’s tough to be on the fringe.  When viewpoints are in the minority, a little heckling can be expected.  When your viewpoint directly conflicts with a sacred cow, like vaccinations, suffice it to say, one should be prepared for a lot of scrutiny.  As a chiropractor I am used to being in the minority.  A relatively new profession (112 years old), compared to medicine, but one that has climbed the ladder to become the third largest health care profession in the United States.

As I was saying, it is tough to be in the minority.  The majority of parents in the United States vaccinate their children without question. The medical profession has a timeline and vaccine schedule.  Parents bring their children in for vaccination shots and “just do it” as the commercial says.  Forty years ago, when I was a young child, children were vaccinated with five different vaccines.  Today, children receive 20 injections before the age of two and some vaccine schedules  suggest that between birth and the end of the teenage years a child will have received 75 total injections of a combination of vaccines.

The biggest question to ask oneself is what has changed in the last 40 years that has caused our children to be vaccinated time and time again?  Are we not healthier as a nation?  Is there more disease now then there was then?  Or has the bottom line become the bottom line?  Vaccines are a cash cow.  Where is there anywhere in the world where a product is manufactured and that said product is mandated to be given to every single child in the country, multiple times?  The amount of money that comes from vaccines is astronomical.  Maybe, that is why pharmaceutical manufacturers are constantly coming up with new conditions to vaccinate for.

So what’s the problem? If vaccinations prevent disease and we can find new vaccines for new diseases, what is wrong with that?  You know what?  Nothing.  If that is the case, then I am all for it.  Sounds great.  The problem is that according to vaccine researchers (the ones who don’t work for the drug companies), repeated doses of vaccines are an assault on the immune system. According to these same scientists, ingredients in vaccines cause the inside of the body to attack itself and produce autoimmune diseases.

Let’s say this is hogwash and there is no direct proof of this happening, even though independent scientists say there is a direct connection.  Thirty or forty years ago, when there were only five vaccines, we never really heard of autism and ADHD.  Flash ahead forty years and autism is now as common as any other ailment.  Recent research is saying that 1 out of every 50 children may have some form of autism. ADHD afflicts 1 in 10 children according to the Center for Disease control. And auto immune diseases such as type 1 diabetes, Crohn’s disease and asthma have increased dramatically in children over the last decade or so.  It sounds to me, if the only thing we are doing differently is giving children more vaccines and multiple injections, than there may be a definite relationship to the rise in all of these conditions.

Am I saying don’t vaccinate your children?  That would be your decision, not mine.  But, maybe it is time we start to ask more questions.  Maybe there is a better way to do this.  Does there have to be this many shots?  Do infants have to be vaccinated the day they are born, before they even have a functioning immune system?

According to Japanese health officials, when their country delayed infant vaccinations to the age of two, there was a dramatic decrease in vaccine related adverse side effects. Why can’t we do that?  Does it make sense to vaccinate a child on the day they were born for a disease that is typically spread by promiscuous sex and I.V. drug use?  Couldn’t it wait a few years?  Here is some food for thought.

A German study, released in September 2011 found that vaccinated children have 2-5 times more diseases and disorders than unvaccinated children. 8000 unvaccinated children (an extremely large study group) were compared to vaccinated children in this study.  The bottom line, not the drug companies, but mine, is that we as a population need to demand more knowledge and accountability concerning vaccines from the pharmaceutical industry, our doctors and the politicians that give these companies cart blanche as far as mandates and corporate protection goes.  If we don’t do this, in my opinion, the health of our children and the health of our nation will only get worse.

Chiropractic Lifestyle Center *  (913) 768-0000 * KansasDC.com

One of the most common, yet least talked about bodily injuries, is the brain concussion. Inside the skull, sits the brain. The area between the brain and the skull is filled with cerebrospinal fluid (CSF). The cerebrospinal fluid protects the brain from light trauma, acting as a cushion between the soft brain and the hard skull. When the head is struck by force, the brain moves within the skull. The harder the force, the greater the movement and the less the CSF can absorb or cushion the brain from the solid skull.

There are two types of forces that can cause concussions. The first is impact force, when the head itself is exposed to blunt trauma. The second type of force is impulsive force. In this type of force, the head is not exposed to blunt trauma, but the head and neck are forcibly thrown forward and backward, as in a whiplash type accident. In both types of trauma, the brain is first affected by changes in intracranial pressure, blood flow, decreased oxygen and brain cell death.

The most common symptoms associated with concussion are headaches, dizziness, nausea, vomiting, blurred vision, tinnitus and balance disorders. In conjunction with these symptoms, MRI and, or CT scans are usually performed to check for potential brain lesions. In accidents and in today’s society, physical activities (sports, recreation), head trauma is a fairly common occurrence. It is vitally important to monitor all head injuries with care and due diligence. Most concussion injuries heal with proper rest and conservative management, but it must be noted that, depending on the type of trauma and how it affects the individual’s brain, more serious complications, including death could result. In addition, When any athlete suffers a concussion, the athlete must be medically cleared before participating in sporting activities. Another bump on the head, before complete concussion recovery, could be catastrophic to the individual.

Thought for the Week: “What about football? Is it a sport or a concussion?” ~Jim Murray, Los Angeles Times

Chiropractic Thought for the Week: The average weight of the human head is between 9 and 12 pounds. This copious amount of weight is supported by seven little, moveable bones, muscles, ligaments and tendons. Any force, what-so-ever to the head, has a negative impact on the cervical spine. When the head is impacted by force, the neck muscles immediately and severely contract to protect the spine from severe injury. This sudden muscle contraction causes the spinal bones to misalign and change the shape of the spinal curvature. One of the most important things a person can do after suffering a head trauma (in addition to medical evaluation) and whiplash type injury is to see a chiropractor for evaluation of subluxation and spinal nerve stress.

Chiropractic Lifestyle Center * KansasDC.com * (913) 768-0000

Metabolic (met-ah-BOL-ik) syndrome is the name for a group of risk factors that raises your risk for heart disease and other health problems, such as diabetes and stroke.
The term “metabolic” refers to the biochemical processes involved in the body’s normal functioning. Risk factors are traits, conditions, or habits that increase your chance of developing a disease.

Metabolic Risk Factors

The five conditions described below are metabolic risk factors. You can have any one of these risk factors by itself, but they tend to occur together. You must have at least three metabolic risk factors to be diagnosed with metabolic syndrome.

• A large waistline. This also is called abdominal obesity or “having an apple shape.” Excess fat in the stomach area is a greater risk factor for heart disease than excess fat in other parts of the body, such as on the hips.
• A high triglyceride level (or you’re on medicine to treat high triglycerides). Triglycerides are a type of fat found in the blood.
• A low HDL cholesterol level (or you’re on medicine to treat low HDL cholesterol). HDL sometimes is called “good” cholesterol. This is because it helps remove cholesterol from your arteries. A low HDL cholesterol level raises your risk for heart disease.
• High blood pressure (or you’re on medicine to treat high blood pressure). Blood pressure is the force of blood pushing against the walls of your arteries as your heart pumps blood. If this pressure rises and stays high over time, it can damage your heart and lead to plaque buildup.
• High fasting blood sugar (or you’re on medicine to treat high blood sugar). Mildly high blood sugar may be an early sign of diabetes.

Our Weight Loss Lifestyle program can help reduce or eliminate the metabolic risk factors.  For more information follow the link.

Weight Loss Lifestyle Program

Chiropractic Lifestyle Center * KansasDC.com * (913) 768-0000

This just in from the British Medical Journal (Lancet, published Oct. 26, 2011):  British medical doctors and PhD researchers concluded a systematic review of randomized clinically controlled studies from 1967-2011, assessing post vaccination flu shot risk.  Their conclusion, once the author’s math was converted from “relative risk reduction” to the more accurate “absolute risk reduction,” was that the flu vaccine only prevents the flu in 1.5 out of every 100 people vaccinated.  Based on the review study, this gives the flu shot 70% ineffectiveness.

In keeping with the spirit of the fall season, autumn not only gives us the holidays of Halloween and Thanksgiving, but we also have favorite fall pastimes, including Indian summer, harvest moon, bon-fires, football games and home-coming.  With all this great stuff, one of the best things about autumn is not an event or happening; it is a vegetable!  Pumpkins may be the smiling face on your porch at Halloween but, more importantly, they are the scrumptious filling in your holiday pies and the flavorful ingredient in your soups and casseroles.  Oh, and don’t forget those seeds; 30 minutes in the oven with a little sea salt and viola, a terrific crunchy snack.  Did you know that pumpkins are very good for you?

The pumpkin is a member of the squash and cucumber family.  It got its name from the Greek word “pepon,” for large melon.  Pumpkins were first introduced to us by Native Americans during the time we colonized our country.  America’s native people used pumpkins for practical purposes.  They dried thin strips of pumpkin and used them as mats.  More importantly, Native American tribes were well aware of the pumpkin’s healing properties.  Some tribes created salve from pumpkin seeds and pumpkin meat to help heal wounds.  Native Americans also used pumpkin seed oil to treat burns and wounds.  Some folk healers believe that pumpkin can help with menstrual cramping, provide urinary and kidney support, and can even help rid the body of intestinal worms.

In addition, research is linking pumpkin seed consumption to healthy prostate function.  Pumpkin seeds contain phytosterols, which are protective compounds that may help prevent enlargement of the prostate gland.  Research has demonstrated that pumpkin seeds also slow down the progression of arthritis, due to the anti-inflammatory effect the phytosterols have on the body.

Pumpkins are very nutritious and are high in potassium, vitamin A, zinc and beta-carotene (an important anti-oxidant).  They are also low in calories, about 49 per 1 cup serving.  One cup of pumpkin contains 12 carbohydrates, 2 grams of protein and 3 grams of dietary fiber.  So, know that the next time you bite into a slice of pumpkin pie or eat a handful of pumpkin seeds, not only are you celebrating autumn by eating something tasty, you are doing something good for you!

Thought for the Week:  “O’ pumpkin pie, your time has come ’round again and I am autumnrifically happy!” ~ Terri Guillemets

Chiropractic Thought for the Week:  Increases in health consciousness among baby boomers will boost demand for chiropractors.  Over the five years from 2011 to 2016, forecasts predict that the chiropractic industry will grow to reach $14.8 billion, according to IBISWorld, the nation’s largest publisher of industry information.  This number includes growth of 2.2% in 2012.  Chiropractic is positioned to take advantage of new found interest in complementary and alternative care, by providing more integrative care and gaining more consistent referrals from other healthcare professionals. The aging population also will continue to benefit from chiropractic care and healthcare reform will bolster demand.

Chiropractic Lifestyle Center * KansasDC.com * (913) 786-0000

These recipes are a part of the Weight Loss Lifestyle Program

Grilled Chicken Salad
-Sliced Grilled Chicken Breast on Romaine  (142; 15)
-2 Tbsp Balsamic Vinaigrette (or Low Sugar Prepared Dressing) (60)
-Sugar Free Gelatin Dessert  (10)
Total:  227 Calories

Chef’s Salad
-At least 1oz each Ham, Turkey, and Low-Fat Cheese on Mixed Greens
-Olive Oil and Vinegar to Taste (or 2 Tbsp Low-Sugar Prepared Dressing)  (Approx. 260)
-Fresh Melon Wedge  (20)
Total:  280 Calories

Roast Beef Open-Faced Sandwich
-3oz Lean Roast beef, Lettuce, Tomato, Onion, Mustard  (90; 1; 3; 4; 3)
-1 Slice Whole Grain Bread  (100)
-1/2 Cup Cottage Cheese  (81)
Total:  282 Calories

Tuna Tomato
-Tomato Stuffed with 3oz Water-Packed Tuna, 1 Tbsp Chopped Celery, 1 Tbsp Mayonnaise  (3; 131; 1; 45)
-Serve on a Bed of Salad Greens  (20)
-Fresh Apple  (53)
Total:  298 Calories

Pear and Spinach Salad
-1 Cup Packed Spinach Leaves  (7)
-1/2 Firm Pear Cut into Slices  (40)
-1/8 Cup Thinly Sliced Red Onion  (4)
-2 Tbsp Citrus Vinaigrette (or Low Sugar Prepared Dressing)- if unable to find Citrus Vinaigrette,  add 3 Tbsp Fresh Lemon Juice to Olive Oil and Vinegar to Taste  (60)
Total :  111 Calories

Summer Shrimp Rolls
-1oz Asian-Style Rice Noodles  (31)
-9 Large Peeled, Cooked Shrimp with Tails Removed  (112)
-3 Large Green Leaf Lettuce Leaves  (20)
-1/2 Medium Carrot, Grated  (1)
-4 Tbsp Bottled Peanut Dipping sauce  (70)
*Divide ingredients evenly between the 3 lettuce leaves; reserving the Peanut Sauce on the Side for Dipping
Total:  234 Calories

Grilled Beef and Arugula Salad (Recipe for 4 servings)
-1 Scallion, Thinly Sliced  (2)
-2 Tbsp Olive Oil
-2 Tbsp Raspberry Vinegar
-1 Tbsp Finely Chopped Parsley
-1/4 tsp Ground Black Pepper
-1/4 tsp Salt
(Mix above ingredients together and set aside for dressing)  (Viniagrette  60)
-4 Ripe Apricots, Halved, Pits Removed (17)
-(2) ¾ inch thick Filet Mignons (4 ounces each)  (202 each)
-1 bag (5 ounces) Baby Arugula  (1)
-3 Tbsp crumbled Blue Cheese (optional)  (60)
*Grill Filets to desired doneness and slice thinly against the grain
*Grill the Apricots cut side down over medium heat for approximately 6 minutes- then cut into slices
*Toss Arugula with dressing and then divide all other ingredients into 4 salads
Total:  342 Calories

Chicken and Broccoli
-2 ounces Grilled or Baked Chicken  (142)
-1/2 cup Steamed Broccoli with 1 tsp Lemon Juice  (13)
-1 Medium Peach or Pear  (70)
Total:  225 Calories

Turkey Sandwich
-1/2 Turkey sandwich (2 ounces Turkey, Lettuce, Tomato, 1 tsp Dijon Mustard, 1 Slice Whole Grain bread)  (22; 1; 3; 5; 100)
-Side Salad (1/2 Cup Mixed Greens, Chopped Cucumber, Chopped Radishes, 2 Tbsp Balsamic Vinaigrette or Low-Sugar Prepared Dressing)  (20; 1; 0; 60)
Total:  212 Calories

Chicken-Cranberry Sandwich
-2 Tbsp Reduced-Fat Cream Cheese (Room Temperature)  (46)
-2 Slices Whole Grain Bread (Toasted if Desired)  (200)
-2 Tbsp Cranberry Chutney, Sauce, or Relish  (45)
-1 ounce Thinly Sliced Reduced-Fat Cheddar Cheese  (29)
-2 ounces Thinly Sliced Cooked Chicken Breast  (94)
-Apple Slice  (15)
-Trimmed Watercress or Spinach Leaves  (7)
*Smear Cream Cheese onto 1 Slice of the Bread. Spread the Chutney, Sauce, or Relish onto the other slice.  Fill the sandwich with the Cheese, Chicken, Apple Slices, and a handful of Watercress or Spinach Leaves.
Total:  436 Calories

Turkey-Tomato Pita
-3 oz sliced Turkey Breast  (22)
-3 Tomato slices  (3)
-1/2 Cup Shredded Lettuce  (10)
-1 tsp Dijon Mustard  (5)
-1 Whole Wheat Pita  (190)
*Assemble all ingredients in pita.
-Serve with 4 oz Non-Fat, Sugar-Free Yogurt
Total:  230 Calories

Roast Beef and Creamy Horseradish Sandwich on Rye
-2 tsp mayonnaise  (45)
-1/2 tsp Prepared Horseradish  (2)
-1 Slice 100% Rye Bread, toasted  (80)
-2 ounces Thinly Sliced lean Roast Beef  (90)
-1 Large Red Romaine Lettuce Leaf  (1)
*Spread the mayonnaise and horseradish onto the toast.  Top with the beef and lettuce.
-1 Cup Raw Green, Yellow, and Red Pepper Strips on the side  (2)
Total:  220 Calories

Farmer’s Market Pasta Salad (4 servings)
-1 package (9 ounces) refrigerated Tricolor Cheese Tortellini  (233)
-2 Cups trimmed Sugar Snap Peas  (14)
-2 Tbsp refrigerated Pesto  (115)
-1 Cup Cherry Tomatoes, halved  (3)
-1/4 tsp Ground Black Pepper
-Fresh Basil (optional)
*Place tortellini in large pot of boiling water and cook for 5 minutes, stirring occasionally.  Add snap peas and cook for 3 minutes, or until crisp-tender.  Drain pasta and peas and rinse with cool water.  Place in large bowl and toss with pesto.  Gently fold in the tomatoes and pepper.  Garnish with basil, if using.
Total:  365 Calories per serving

Monte Cristo Sandwich
-(1) 6 ½ ounce can water-packed tuna, drained  (131)
-1/4 Cup Safflower mayonnaise  (45)
-1/4 Cup Egg Substitute, beaten  (25)
-2 slices whole grain bread  (200)
*Moisten tuna with mayonnaise.  Dip one slice of bread into beaten egg and place on pre-heated griddle.  Spread with tuna.  Top with other slice of bread dipped into beaten egg.  Brown sandwich on both sides, turning once.  Add sliced tomato and white onion if desired.
-Serve with Side Salad (1/2 Cup mixed greens, diced cucumber, diced tomatoes, 2Tbsp Low-Sugar prepared dressing)
Total:  401 Calories

Veggie Sandwich
-2 slices Whole Grain Bread  (200)
-2 Tbsp Prepared Hummus  (46)
-Sliced Cucumber  (1)
-Red Leaf Lettuce  (1)
-Sliced Tomato  (3)
-Sliced White Onion  (4)
-Sprouts  (31)
-Sunflower Seeds  (47)
-Low-Fat Cheddar or Mozzarella Cheese Slices  (29)
*Spread bread with hummus.  Layer with remaining ingredients.
-Serve with ½ Cup Cottage Cheese  (81)
Total:  443 Calories

Roast Beef Wrap (4 servings)
-1/2 Cup Reduced-Fat Cream Cheese  (46)
-(4) 9-10 inch Flour Tortillas  (210)
-1/2 Red Onion, sliced  (4)
-4 Spinach Leaves, washed  (7)
-8 ounces sliced Roast beef  (90)
*Divide cream cheese evenly between the 4 tortillas and spread on the surface.  Layer the onion, spinach, and roast beef on top.Fold opposite sides of the tortilla toward center about 1 ½ inch and roll up from the bottom.
-Serve with a fresh Apple.  (53)
Total:  410 Calories

Totable Tea Sandwich
-1 Slice Prosciutto  (25)
-1 ½ ounces sliced fresh Mozzarella Cheese  (72)
-1 jarred Roasted Red Pepper, sliced  (10)
-1 thin slice Multi-Grain Bread, halved  (100)
*Layer Prosciutto, Mozzarella, and Pepper between bread halves.
-Serve with 1 Cup raw Baby Carrots and 2 tbsp prepared hummus  (4; 46)
Total:  257 Calories

Strawberry and Cream Cheese Sandwich
-1 Tbsp Reduced-Fat cream Cheese  (46)
-1/4 tsp Honey  (64)
-1/8 tsp Freshly Grated Orange Zest  (1)
-2 slices thin Whole-Wheat Sandwich Bread  (200)
-2 Medium Strawberries, sliced  (2)
*Combine cream cheese, honey and orange zest in a bowl.  Spread bread with the cheese mixture.  Place strawberries on one slice of the bread, and top with the other slice.
-Serve with 1 Cup lowfat yogurt.  (80)
Total:  393 Calories

Turkey and Tomato Panini (4 servings)
-3 Tbsp reduced-fat mayonnaise  (45)
-2 Tbsp nonfat plain yogurt  (18)
-2 Tbsp shredded Parmesan cheese  (21)
-2 Tbsp chopped fresh basil
-1 tsp lemon juice
-Freshly ground pepper, to taste
-8 slices whole-wheat bread  (200)
-8 ounces thinly sliced reduced-sodium deli turkey  (22)
-8 tomato slices  (3)
-2 tsp canola oil  (80)
**Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.  Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.  Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Total:  389 Calories

Whole Wheat Wrap
-1 Whole Wheat Tortilla  (120)
-4 Tbsp Hummus  (92)
-1 Roasted Red Pepper  (10)
-1 Leaf Romaine Lettuce  (1)
-1 Slice Tomato  (1)
-1/4 Cup Shredded Carrot  (1)
*Spread tortilla with hummus.  Layer remaining ingredients.  Roll into a wrap.  Cut in half on a diagonal.
**Add 2 slices of lean protein, if desired.  (Turkey, Ham, Chicken, or Roast Beef)
-Serve with 1 low-fat string cheese and 1 medium apple.  (80; 53)
Total:  358 Calories

These recipes are a part of the Weight Loss Lifestyle Program

Below are healthy food choice recipes which are a part of the

Weight Loss Lifestyle Program

Grilled Salmon (4 servings)
-1 lb Salmon   (233)
-2 tsp Extra-Virgin Olive Oil  (20)
-2 tsp Lemon Juice
-2 Cloves Garlic
-2 tsp Fresh Rosemary Leaves, Chopped (or 1 tsp dried, crushed)
*Cut Salmon into 4 equal portions; combine all other ingredients and brush mixture onto fish.  Grill over medium-hot coals until fish flakes easily (4-6 minutes per ½ inch of thickness)
-Tossed Salad (mixed greens, cucumbers, green peppers, cherry tomatoes)  (20; 1; 2; 3)
-Olive Oil and Vinegar to taste (or 2 Tbsp Low-Sugar Prepared Dressing)  (60)
Total:  339 Calories

Baked Chicken Breast with Eggplant and Peppers
-Baked Chicken Breast   (142)
-Roasted Eggplant and Peppers
-1 Eggplant, Peeled, Halved, and Sliced  (35)
-2 Red Bell Peppers, cut into thick strips  (2)
-1 Green Bell Pepper, cut into thick strips
-1 Onion, Sliced  (4)
-1/4 Cup Extra- Virgin Olive Oil  (20)
*Preheat Oven to 350 degrees. Place Eggplant, Peppers, and Onion in a non-stick
baking dish.  Drizzle with oil.  Bake for 20 minutes; basting regularly.
-Tossed Salad (mixed greens, cucumbers, green peppers, cherry tomatoes)  (26)
-2 Tbsp Balsamic Vinaigrette (or Low- Sugar Prepared Dressing)  (60)
Total:  289 Calories

Broiled Steak
-(1) 7 ounce Sirloin Steak- broiled to desired doneness  (212)
-1 Cup Steamed broccoli (drizzled with 1 tsp Olive Oil and 1 tsp Lemon Juice)  (13; 20)
-Broiled Tomato  (3)
-Half a tomato horizontally (add a pinch of salt and ground black pepper if desired)
*Place on broiler pan rack, cut side up for 7-10 minutes until well browned
-1 Cup shredded Cabbage sauteed in 2 Tbsp Olive Oil  (4)
Total:  252 Calories

Stir-Fry Chicken and Vegetables (4 servings)
-3 Tbsp Canola Oil  (40)
-1/2 lb Cooked Chicken breast, cut diagonally into ? inch thick slices  142)
-1 package (10 ounces) Frozen Vegetables containing broccoli, green beans, red bell peppers, and mushrooms (or desired vegetables)  (50)
-2 Tbsp Water
-2 Tbsp Low Sodium Soy Sauce  (10)
-1 package (10 ounce) fresh Spinach  (7)
*Heat oil in skillet over medium-high heat.  Add chicken and stir-fry for 2 minutes.  Remove chicken and add vegetables for about 4 minutes (until larger pieces are cooked through).  Return chicken to skillet, add water and soy-sauce and stir-fry another 2 minutes.  Add spinach.  Cover and steam for 2 minutes; using tongs- turn the spinach and steam an additional 2 minutes, cooking it evenly on both sides.
-Serve with 2 cups prepared Quinoa (1/2 cup serving per person)  (127)
Total:  376 Calories per serving

Easy Chicken in Wine Sauce (4 servings)
-4 Tbsp Extra-Virgin Olive Oil  (20)
-1 clove Garlic, crushed
-3 Boneless, Skinless Chicken Breast Halves, cut into strips  (142)
-1/8 tsp Salt
-1/4 tsp coarsely ground Black Pepper
-1/2 Cup Dry White Wine  (100)
-3 Medium Tomatoes, sliced  (3)
*Heat Oil and Garlic over medium heat.  Sprinkle Chicken with Salt and Pepper and add to skillet, cooking for 7-10 minutes.  Add the wine and cook an additional 2 minutes.  Saute the tomatoes in the skillet until tender.  To serve, place the tomatoes over the chicken and drizzle with pan drippings.
-Tossed Salad (mixed greens, cucumbers, green pepper, cherry tomatoes)  (26)
-Olive Oil and Vinegar to taste (or 2 Tbsp Low-Sugar prepared Dressing)  (60)
Total:  351 Calories per serving

Beef, Pepper and Mushroom Kabobs (4 servings)
-1 lb boneless Top Sirloin Steak, cut into 1 inch squares  (212)
-1 large Red Bell Pepper, cut into 1 inch pieces  (2)
-12 large Mushrooms  (1)
-1 Tbsp Extra-Virgin Olive Oil
-1 Tbsp Lemon Juice
-1 Tbsp Water
-2 tsp Dijon Mustard  (5)
-1/2 tsp chopped Fresh Oregano
-1/4 tsp freshly ground Black Pepper
*Whisk together Oil, Water, Mustard, and dry ingredients.  Add Sirloin Steak, Pepper, and Mushrooms and toss to coat.  Alternately thread steak, mushrooms, and pepper on 4 metal skewers.  Grill over medium-high heat for 8-11 minutes, turning occasionally (or until desired doneness of steak).
-Serve over 2 Cups prepared Brown Rice  (128)
Total:  348 Calories per serving

Lime-Baked Fish (2 servings)
-1/2 lb fresh fish fillets  (145)
-1/4 Cup fresh Lime Juice
-1 tsp Tarragon leaves
-1/4 Cup chopped Green Onion Tops  (1)
*Arrange fish fillets in baking dish.  Sprinkle with Lime juice, Tarragon, and Onion Tops.  bake, covered at 325 degrees for 15-20 minutes or until fish flakes easily.
-2 Cups Steamed Broccoli (1 Cup each)  (13)
-Serve with 1 Cup Prepared Quinoa (1/2 Cup each)  (127)
Total:  286 calories per serving
Savory Shrimp over Wild Rice (4 servings)
-1 package Wild Rice  (180)
-1 lb Shrimp, peeled and deveined  (112)
-2 tsp paprika
-1/2 tsp Ground Black or White Pepper
-1/4 tsp Salt
-1/2 Clove Garlic, minced
-1 Tbsp Extra-Virgin Olive Oil  (20)
-1 Cup Cherry Tomatoes, halved  (3)
*Prepare wild rice according to package directions.  Combine Shrimp and dry ingredients in large bowl.  Heat oil in skillet over medium-high heat.  Add shrimp to skillet and cook for 30 seconds; stir and cook an additional 45 seconds or until opaque, stirring occasionally.  Serve over rice.
-Serve with Steamed Asparagus  (13)
Total:  328 Calories per serving

Light and Easy Chicken Stroganoff (4 servings)
-5 ounces dried no-yolk egg noodles  (221)
-2 tsp dried dillweed, crumbled
-Vegetable Oil Spray
-6 ounces sliced button mushrooms  (1)
-2 cups diced cooked skinless chicken breasts (cooked without salt)  (142)
-(1) 10.75-ounce can low-fat, reduced-sodium condensed cream of chicken soup  (20)
-2 medium green onions, finely chopped (green and white parts)  (1)
-1 tsp Dijon mustard  (5)
-1/4 Cup fat-free or low-fat plain yogurt or fat-free or light sour cream  (74)
*Prepare noodles according to package directions, omitting salt and oil and adding dillweed. Drain well.
*Lightly spray 12-inch non-stick skillet.  Heat to medium and cook the mushrooms for 5 minutes, or until limp.  Stir in the chicken, soup, green onions, and mustard.  Cook for 2 minutes, or until
heated through.  Stir in noodles and yogurt (or sour cream).
Total:  464 Calories per serving

Italian Potato Dumpling Casserole (6 Servings)
-3/4 Cup Part-Skim Ricotta Cheese  (39)
-1/4 Cup fresh Basil, thinly sliced
-1/2 Cup grated Reduced-Fat Mozzarella, divided  (72)
-2 Tbsp grated Parmesan Cheese  (44)
-1 Egg lightly beaten  (54)
-3 Cups Basic Tomato Sauce  (90)
-1 package (16 ounces) Potato Gnocchi  (170)
-2 Cups Spinach Leaves, thinly sliced  (7)
*Preheat oven to 400 degrees.  Lightly coat 1 ½-quart casserole dish with vegetable oil spray and set aside.  In small bowl, combine ricotta, basil, ¼ Cup mozzarella, parmesan, and egg.  Stir until blended and set aside.  Spread thin layer of sauce in dish.  Layer half the gnocchi and spinach.  Place half of the ricotta mixture (in dollops) on top of the spinach.  Cover with another thin layer of sauce and repeat process- ending with sauce.  Sprinkle the remaining ¼ cup mozzarella on top.  Bake for 40 minutes, or until top is bubbly and cheese is lightly browned.  Let cool for 15 minutes before serving.
Total:  476 Calories per serving

Bean and Beef Wagon Wheels (4 servings)
- 1 lb lean ground beef  (185)
-3 ounces dried Wagon Wheel pasta or Macaroni  (182)
-Vegetable Oil Spray
-(1/2) 15-ounce can no-salt-added Dark Red Kidney Beans, rinsed and drained  (26)
-1 medium Red Bell Pepper, finely chopped  (2)
-1 8-ounce can no-salt-added tomato sauce  (90)
-1/2 Cup Water
-(1/2) 1.25-ounce packet Chili Seasoning  (5)
-1/2 Cup Shredded Fat-Free or Reduced-Fat Sharp Cheddar Cheese  (29)
*Prepare pasta using package directions, omitting salt and oil. Drain well. Lightly coat a large nonstick skillet with vegetable oil spray and place over medium-high heat.  Cook the beef until beginning to brown, about 3 minutes, breaking it up and stirring constantly.  Stir in beans, bell pepper, tomato sauce, water, and chili seasoning.  Reduce heat and simmer, covered, for about 10 minutes, or until bell pepper is soft.  Spoon beef mixture over pasta and top with cheese.
Total:  519 calories per serving

Stir-Fried Chicken with Asparagus (4 servings)
-2 tsp Reduced-Sodium Soy Sauce  (10)
-1 tsp Honey  (64)
-2 tsp Toasted Sesame Oil  (20)
-1 large bunch Asparagus, trimmed and cut diagonally into 1 inch pieces  (13)
-2 ½ Cups sliced cooked Chicken Breast  (142)
-1 tsp Sesame Seeds (optional)  (52)
*Combine soy sauce and honey in small bowl and set aside.  Heat oil in large skillet or wok over medium-high heat.  Add asparagus and garlic.  Cook for 4 minutes, stirring frequently.  Toss in chicken and soy-sauce-honey mixture and heat thoroughly.  Sprinkle with sesame seeds if desired.
Total:  301 calories per serving

Roasted Flounder with Artichokes (4 servings)
-2 large Red Onions, cut into ¼ inch wedges
-2 Tbsp Extra-Virgin Olive Oil  (20)
-1 package (10 ounces) frozen Artichoke Hearts, thawed  (42)
-1 Cup Cherry or Grape Tomatoes  (3)
-2 Tbsp grated Orange Peel  (1)
-1 tsp minced Garlic
-4 skinless Flounder Fillets (5 ounces each)  (132)
*Preheat oven to 400 degrees.  In 13×9 baking dish, combine the onions and oil and spread in an even layer.  Roast for about 35 minutes, or until onions are golden.  Remove from oven and stir in artichokes and tomatoes.  In small bowl, combine parsley, orange peel, and garlic.  Set aside.  Increase oven temperature to 450 degrees.  Push vegetables to one side and add the fish.  Spoon the vegetables over the fish.  Sprinkle with the reserved parsley mixture.  Return the fish to the oven and roast until the fish flakes easily (5-15 minutes depending on thickness of fish).
Total:  351 calories per serving

Oven-Fried Chicken
-1/2- 1 Chicken Breast per person  (142)
-Safflower oil (about 2 Tbsp per breast)  (80)
-Flour or bread Crumbs  (103)
-Dash Black Pepper
-Paprika
*Remove skin from chicken and brush each piece with safflower oil.  Dredge lightly in flour or bread crumbs.  Sprinkle with pepper and paprika.  Bake at 425 degrees for 35-40 minutes; turn; bake additional 10-15 minutes or until tender.
-Serve with steamed broccoli  (13)
Total:  338 calories

Egg Drop Soup (4 servings)
-2 cans (14 ½ ounces each) Reduced-Sodium Chicken Broth  (10)
-2 thin slices fresh Ginger (optional)  (2)
-2 Eggs, beaten  (30)
-2 Green Onions, chopped  (1)
-1/2 tsp Sesame Oil  (20)
*Bring broth and ginger(if using) to a boil.  Hold a serving spoon upside down over the pan and slowly pour the eggs over the spoon so they drip in ribbons into the simmering broth.  Add green onions and sesame oil.  Remove ginger and serve immediately.
-Serve with Pepper strips and snap peas sauteed in 2 Tbsp sesame oil.  (2; 14)
-Serve with 2 cups prepared Quinoa (1/2 cup per person)  (127)
Total:  206 calories per serving

Salsa Chicken (4 servings)
-8 Cups finely shredded Iceberg Lettuce  (20)
-3 Tbsp Chili powder  (8)
-1 tsp Ground Cumin
-1 lb Boneless, Skinless Chicken Breast, cut into 1 inch pieces  (142)
-2 Large Egg Whites, beaten  (17)
-2 Tbsp Extra-Virgin Olive Oil  (20)
-8 ounces Chunky Tomato Salsa  (20)
-1/2 Cup Fat-Free Sour Cream  (74)
-Cilantro Sprigs (optional)
*Divide lettuce among 4 individual plates and set aside. In large bowl, combine chili powder and cumin.  Add the chicken, turning to coat.  Lift chicken from bowl, shaking excess seasoning.  Dip chicken into egg whites, then coat again with seasoning mixture.  Heat oil in large skillet and add chicken, stirring frequently until no longer pink in the center (5-7 minutes).  Remove chicken from pan and add salsa until heated through.  Arrange chicken over lettuce; top with salsa and sour cream.  Garnish with cilantro, if using.
Total:  301 calories per serving

Pepper Sirloin with Roasted Potatoes (2 servings)
-2 Sirloin Steaks (6-8oz each)  (320)
-1 Tbsp coarsely cracked Peppercorns
-1/2 Cup Red Wine (Cabernet Sauvignon or Pinot Noir preferrably)  (63)
-1/2 Tbsp Olive Oil  (20)
½ Cup Low-Sodium Beef Broth  (17)
-1 Tbsp Butter  (20)
*Remove steaks from fridge 30 minutes before cooking.  Sprinkle ½ of the pepper onto the steaks and press into the meat.  Heat large skillet to high and add oil.  Add steaks and cook, untouched, until a deep crust develops on the underside (about 4 minutes).  Flip and cook an additional 3 to 4 minutes for medium-rare.  Transfer to a plate and set aside to rest.  Add the wine and broth to the skillet and use a wooden spoon to scrape up any bits of meat stuck to the bottom of the pan.  Continue to cook over medium-high heat until liquid is reduced and thick enough to coat the back of the spoon (about 5 minutes).  Remove from heat and swirl in the butter.  Serve the steaks with the sauce drizzled over the top.
-8 small red potatoes, halved  (154)
*Place potatoes on a baking dish and place in 425 degree oven for 20 minutes, or until tender and golden brown.
Total:  594 calories per serving

Loaded Pizza (4 servings)
-12” Boboli 100% Whole Wheat Thin Crust  (120)
-1 Cup Muir Glen Tomato Basil Pasta Sauce  (60)
-2 Cups Kraft Natural Low-Moisture Part Skim Mozzarella Shreds  (40)
-15 Slices Turkey Pepperoni  (80)
-1/2 Cup Onion, sliced  (1)
-1/2 Cup Roasted Red Peppers  (2)
-1/2 Cup Chopped Green Olives  (41)
-2 Garlic Cloves, minced
-1/2 tsp Red Pepper Flakes
-1 (6-oz) Jar Artichoke Hearts, drained  (14)
-1 Cup Fresh Basil leaves (optional)
*Preheat oven to 400 degrees.  Cover the crust with sauce and then cheese.  Sprinkle with the pepperoni, onion, peppers, olives, garlic, pepper flakes, and artichokes.  Bake for 12-15 minutes, until the cheese is melted and bubbling.  Top with basil, if using, and serve immediately.
Total:  358 Calories per serving

Fettuccine Alfredo (4servings)
-12 oz Whole Wheat Fettuccine  (215)
-8 oz Cremini Mushrooms, sliced  (4)
-1/4 Cup Sun-Dried Tomatoes, chopped  (15)
-8 oz Cooked Chicken Breast, thinly sliced (store bought rotisserie works well)  (142)
-2 Cups 2% Milk  (60)
-2 Tbsp Unsalted Butter  (10)
-3 Tbsp All-Purpose Flour  (20)
-2 Garlic Cloves
-2 Tbsp Grated Parmesan Cheese  (44)
-1/2 tsp Olive Oil  (20)
-2 Cups Broccoli Florets cut into bite-sized pieces  (13)
*Melt butter in saucepan over medium-high heat.  Whisk in the flour and cook until lightly golden.  Add the garlic and simmer, whisking often (for 10-15 minutes).  Stir in the Parmesan and season to taste with salt and pepper.  Set aside.
Heat the oil in a large skillet over medium-high heat.  Add the broccoli and cook for 3 to 4 minutes.  Add the mushrooms and tomatoes and cook for 5 minutes or until vegetables until lightly carmelized.  Stir in the chicken.
Prepare pasta according to package directions.  Drain, reserving 1 Cup of the pasta water.  Return pasta to pot, add the sauce and chicken mixture and toss to coat.  If sauce is too thick, add water slowly to desired consistency.  Serve immediately.
Total:  543 calories per serving

The Ultimate Burger (4 servings)
-10 oz Ground Brisket  (155)
-10 oz Ground Sirloin  (79)
-2 Cups Arugula  (1)
-1 Red Onion, sliced  (1)
-4 Martin’s Potato Rolls, toasted  (100)
-1 Tbsp Butter  (5)
-1 tsp each salt and fresh cracked pepper
*Melt butter in large skillet over medium heat.  Add the onion and cook for 15-20 minutes, until deeply carmelized.  Set aside.
Heat a grill or stovetop pan until hot.  Combine the sirloin, brisket, and the salt and pepper.  Form into 4 patties making sure not to overwork the meat.
Cook the burgers for 2 to 3 minutes; flip, cook an additional 2 to 3 minutes or until desired doneness.  Remove burgers and toast the buns briefly.  Place burgers on buns and tops with arugula and onions.
Total:  341 calories per serving

These recipes are a part of our Weight Loss Lifestyle Program.

As a wellness doctor I recognize and appreciate the internal wisdom of the body.  This internal wisdom has the capacity to keep us healthy and to heal us when healing is needed as long as we remove interference to the bodies ability to heal and regulate ourselves.  Interference comes in the form of lifestyle stress.  When we experience lifestyle stress greater than our body’s ability to handle it, we subluxate (spinal mis-alignments).  Subluxations interferes with the messages from the brain to the body.  When this happens the body is less able to keep us healthy.   Lifestyle stress comes in the form of physical stress, mental stress and nutritional stress.

When a person is over weight or does not have the muscles to properly move their body they can experience all three levels of stress.  The physical stress of carrying around unnatural weight, the nutrition stress of ingesting food that causes us to gain weight and the mental stress of not having the body that you desire can all lead to interference of our natural healthy state.  This is the motivation for our lifestyle center to create a program that addresses weight loss.

My goal is to have our clients go through a process of learning a lifestyle that burns fat and builds muscle.  I would like to have our clients loose weight and keep it off through living the lifestyle instead counting points, calories or by needing specialized food for the rest of their life.

This program does use specialized medical food for a period of time to help jump start the process but the intent is to teach you strategies that will allow you to be independent of such foods.  There are many choices of products that help people loose weight.  After a great deal of studying and review, the evidence pointed to the medical foods created by Metagenics.  Its not easy to get the medical food labeling but Metagenics has taken the time, money and resources to achieve this unique labeling that you will not find on most weight loss products.

The Weight Loss Lifestyle Process

This is a 90 day program to help a person create a lifestyle that produces a body that is leaner and stronger.   The first stage starts with a 10 day detox.  This is kinda like a “factory reset” for the digestive system.  During this phase the individual eats a specific diet while utilizing UltraClear medical food.  Doing this clears the body of toxins in the liver and the large intestine while shifting the body’s PH from acidic to a more neutral state. Acidic bodies are more prone to health problems. (learn more)

The next stage of the program is to reintroduce high quality foods into the body.  To accomplish this we  utilizes smart meal selections from the grocery store and specialized formulas called medical foods.  UltraMeal bars and UltraMeal Plus 360 protein contain targeted nutrients to help manage certain health conditions such as chronic fatigue, metabolic syndrome, central obesity, cardiovascular disease and pre-diabetes. (see research study) Also in this phase you will be given supplements specifically designed for your gender making sure your body has all the nutrients required to improve function.  The lifestyle process also includes six educational programs to ensure that you know how to keep the weight off, enjoy your new body shape and maintain the energy that you deserve.

During the 90 day program you will be provided with, your medical food, healthy food choice recipes, Complete Wellness Essentials,  and six lifestyle programs to help you reach your desired lifestyle.  The programs are:The Psychology of Change, Strength and Flexibility Concepts, How to make a Workout that Counts, Weight Loss 101, Basis nutrition,  Stress Management.  Each participant will receive base line and post program biometric data to tract progress. (body weight, percent body fat, and circumference measurements)

What is included in the program;
1 container of UltraClear Detox         $73.95
14 boxes of UltraMeal Bars                  $388.50  ($27.75 per box, 5 flavors available)
12 units of UltraMeal 360 protein    $563.40  ($46.95 per container) *
3 boxes of Wellness Essentials            $213         ($71 per box) W.E for Men, W.E. for Women
2 bottles of Probiotics $71           ($35.50 per bottle)
6 Lifestyle Programs                               $180        ($30 per class)
1 Power Mixer                                            $10.15
Total Program Price                               $1500     (3 payments of $500 or 10% prepay discount=$1350)

* Shake price will vary if you are a diabetic or on blood thinners please inform us if either is the case

KANSASDC.com

Below is a general guideline of the eating strategy for the 10 day detox program.  The program consists of following the eating plan while adding UltraClear PH.    Doing the 10 day detox is like a “factory reset” for the digestive system.  This process helps the body clear toxins out of the liver and the large intestine while shifting the body’s PH to a more neutral state.  Most people will even loose weight during this process.   Once the detox is complete the goal is to start reintroducing high quality food back into your body.  Doing the detox is an excellent why to start a new nutritional program.

10 Day Detox

Day 1:

Eliminate all:

O Refined sugars—anything with added sucrose,

high fructose corn syrup, or alcohol (cakes,

cookies, candies, pastries, beer, wine, liquor)

O Caffeinated drinks (sodas, coffee, tea)

O Artificial colorings, flavorings, and sweeteners

(packaged and processed foods)

O Flesh foods (beef, pork, lamb, poultry, fish,

wild game)

Day 2:

In addition to eliminating foods listed for Day 1,

eliminate all:

O Dairy products and eggs

Start Medical food—1 scoop twice today

Day 3:

In addition to eliminating foods listed for Days 1 & 2,

eliminate all:

O Gluten grains—wheat, rye, barley, spelt, kamut,

corn, and oat**

O Note: You may continue to eat quinoa, rice, millet,

and buckwheat

Continue Medical food—1 scoop twice today

Day 4:

In addition to eliminating foods listed for Days 1-3,

eliminate all:

O Remaining grains (quinoa, rice, millet, buckwheat)

O Nuts and seeds

O Note: You now should be eating vegetables, fruits,

and legumes only (along with the medical food)

Increase Medical food—2 scoops twice today

Day 5-7:

Continue eliminating foods listed for Days 1-4, as well as

legumes (beans, peas, lentils). Eat only those fruits and

vegetables as listed below:

O Cruciferous vegetables (broccoli, cauliflower,

kale, cabbage, Brussels sprouts)

O Raw greens (red and green lettuce, romaine,

spinach, endive)

O Fresh apples and pears (whole or freshly juiced)

O Canned apple or pear juice (no sugar added)

Increase Medical food—2 scoops four times per day

Day 8:

Gently add back fruits, vegetables, and white rice (only)

to diet.

Decrease Medical food—2 scoops three times today

Day 9:

Add back:

O Quinoa, millet, and buckwheat

O Legumes and nuts

Finish last two servings of medical food left in

canister (2 scoops twice today)

Day 10:

Congratulations! You have successfully completed the 10-

Day Express Detox Program. For maximum benefit from

this program, it is important to slowly reintroduce the

foods which you have not added back to your diet yet. If

you suspect that you have food allergies, try only one new

food at a time and wait 24-48 hours to see if you note a

reaction. If unsure about a reaction, wait until symptoms

recede and eat only foods that do not cause a reaction.

Then ingest the suspicious food again and take note.

Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. They were defined in the Food and Drug Administration’s 1988 Orphan Drug Act Amendments^[1] and are subject to the general food and safety labeling requirements of the Federal Food, Drug, and Cosmetic Act.

Medical foods are distinct from the broader category of foods for special dietary use and from traditional foods that bear a health claim. In order to be considered a medical food the product must, at a minimum:

• be a food for oral ingestion or tube feeding (nasogastric tube)
• be labeled for the dietary management of a specific medical disorder, disease or condition for which there are distinctive nutritional requirements, and
• be intended to be used under medical supervision.

Medical foods can be classified into the following categories:

• Nutritionally complete formulas
• Nutritionally incomplete formulas
• Formulas for metabolic disorders
• Oral rehydration products