Chiropractic Helps Young Girl – New Research Sheds Light on Chiropractic & Headaches
ATLANTA GEORGIA – May 6, 2019
Recent research in the Journal of Pediatric, Maternal & Family Health - Chiropractic reporting on improvement in a 7-year-old girl with chronic headaches undergoing chiropractic care reveals that chiropractic may play an important role in managing children with this complaint.
“Research is revealing that structural shifts in spinal alignment and the nerve obstruction they cause may be a factor in a number of disorders and can result in a host of health problems including headaches because the body’s homeostatic mechanism is thrown off” stated Dr. Matthew McCoy a chiropractor, public health researcher and editor of the journal that published the study. Other chiropractic researchers have reported on similar results in regards to headaches and chiropractic.
McCoy added, “It’s reasonable to suggest that if you obstruct or damage the nerves exiting the spine, the result of the obstruction(s) and/or damage can have far reaching implications on the functioning of the body. Through research reports like this we are finding that correcting the structural abnormalities associated with these spinal problems reduces the nerve obstructions and people experience improvement. In this study it was resolution of headaches.”
The child reported on in this study was a 7-year-old girl who had been suffering from headaches for 3 months before undergoing chiropractic care. She had several visits a day to the school nurse. She was missing 3-4 classes a week. Her parents also reported she was wetting the bed at night and had some constipation. Medications did not help her.
The chiropractor examined the child and found abnormal posture, decreased range of motion, and structural shifts in her neck and lower back. These structural shifts can lead to obstruction of the nerves and it is this obstruction, called vertebral subluxations, that chiropractors correct. Following chiropractic care the child reported complete resolution of the headaches and a significant reduction in the nighttime bedwetting.
The study’s authors called for additional research to investigate the clinical implications of chiropractic in this population of patients.
Date to Remember
The office will be open Thursday, August 5th from 10:00am-12:00pm only. We will be closed the afternoon hours.
Back To School Week: August 23rd-26th
This week is a celebration for all the cool “Chiro-Kids” that we get to take care of. There will be treats and a raffle prize drawing!If your kids picture isn’t on our “Chiro-Kids” board yet, let us know and we will make sure to get their picture to add to it. On Wednesday, August 25th, all New Kids (aged 17 and under) are invited to our office for a FREE 1st VISIT. This is a week the kids won’t want to miss. Stay tuned for flyers!
Recipe: Beet and Fennel Grain Salad
Prep Time: 15 mins / Cook Time: 1 hr 3o mins / Total Time: 1 hr 45 mins / Servings: 4
Salad Base Vegetables
- 3 to 5 cups arugula chopped
- 1 cup pearled or semi-pearled farro
- 1 medium or large fennel bulb
- 3 medium beets
- 1/2 cup walnuts
- 1 large avocado, sliced thinly or diced
- 1 handful of fresh flat-leaf parsley, finely chopped
- 1 small handful of fresh dill, finely chopped
Citrus-Date Vinaigrette (makes about ½ cup dressing)
- 2 Medjool dates, pitted (if they're not soft; soak in warm water for 5-10 minutes)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoons fresh orange juice
- 1 1/2 teaspoon Dijon mustard (or whole grain mustard)
- ½ teaspoon ground cumin
- ½ teaspoon sweet or hot paprika
- ¼ teaspoon coriander
- ¼ tsp sea salt, plus more to taste
- Freshly cracked black pepper to taste
- Water, as needed
- Roast the Beets. (Skip this step if using pre-cooked beets)
- Preheat the oven to 425F
- Prep the beets. Trim off the greens and most of the stalks. Do not trim the beet tails. Wash the beets.
- Lightly rub the beets in olive oil. Place the beets in an ovenproof casserole-style or baking dish and cover. Roast for 45-90 minutes, depending on the size of your beets, or until fork-tender.
- When beets are cool enough to touch, run them under cool water and peel off the skins. Store in an airtight container in the fridge for up to 5 days.
2. Cook the Farro: Bring 2 ½ cups of water to a boil and season well with salt. Once boiling, add the farro and any seasonings of choice (black pepper, garlic cloves, bay leaf). Reduce the heat to a simmer and cook until al dente - tender yet chewy (15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro). Drain in a sieve. If you have the time, spread the farro out on a pan to dry.
3. Slice the Fennel: Chop off the fennel stalks and reserve the fennel fronds. Slice the fennel bulbs in half, lengthwise, through the core. Then slice each half lengthwise again. Using a mandolin or a very sharp knife, very thinly slice the fennel crosswise.
4. Toast the Walnuts: Heat a skillet over medium heat. Add walnuts in a single layer, stir frequently, until browned and fragrant, about 5 minutes.
5. Make the Citrus-Date Vinaigrette: Add all ingredients except for water to a food processor and blend until smooth. With motor running, drizzle in a few spoons of water until desired consistency; season to taste. Store leftovers in the fridge in a glass jar for a week.
6. Assemble the Salad: Layer arugula and cooked farro into a salad bowl or serving bowl. Top with sliced fennel, roasted beets, toasted walnuts, sliced avocado, chopped parsley and dill, and fennel fronds. Drizzle on the Citrus-Date Vinaigrette and toss to combine.