May 2012 Newsletter

In this month’s newsletter:

Here is the May e-newsletter with tips, info and news on healthy living. Enjoy!

Sunscreen: It’s time to rethink what you use and how you use it…

In Cincinnati the temperature is already approaching 90 degrees, and it is only the first week of May. With this heat, now is a good time to evaluate the use of sunscreens and being healthy in the summer sunshine.

Most people are aware by now that some sun exposure is actually very healthy. We need at least 15 minutes per day of summer sun exposure on arms and legs for our bodies to synthesize Vitamin D optimally. Low Vitamin D levels are indicated in many serious health  issues and conditions. This is also why I recommend and provide Vitamin D supplementation in the cold weather months.

Of course the issue with sunshine is that moderation is a good thing and excess is damaging. We want to avoid burns and sun damage, which increase risks of some types of skin cancer. When we are going to be exposed to significant sunshine, we want to use hats, clothing, and sunscreen to prevent damage.

Unfortunately most sunscreens are full of toxic chemicals and research seriously questions effectiveness. The skin is literally an organ, and it is our largest organ, so we do not want unnecessary chemical exposure. Dr. Joseph Mercola recommends looking at your sunscreen and throwing it away if it contains any of the following ingredients: Para amino benzoic acid, Octyl salicyclate, Avobenzone, Oxybenzone, Cinoxate, Padimate O, Dioxybenzone, Phenylbenzimidazole, Homosalate, Sulisobenzone, Menthyl anthranilate, Trolamine salicyclate, Octocrylene.

Chris Kresser, prominent Acupuncturist and healthy living advocate, furthers the case against sunscreen:

“When you put on those high-SPF sunscreens, not only are you increasing your risk for melanoma, you are increasing your risk of developing all of the conditions that can arise from vitamin D deficiency because you are blocking your body’s ability to synthesize vitamin D…The lack of adequate intake of vitamin D in the diet, combined with habitual use of high-SPF sunscreen and/or lack of exposure to the sun is a perfect recipe for increasing the risk of cancer for children and adults alike.

With this in mind, I do think it is prudent to have a natural sunscreen to use only at times to prevent burns when we have long, intense sun exposure. Dr. Mercola sells a product, Natural Sunscreen SPF30, that is free of the chemicals we wish to avoid. The active ingredients titanium dioxide and zinc oxide come from clay and beach sand deposits and have been used in sunscreen for over 75 years in other parts of the world. Unlike chemical sunscreens that absorb ultraviolet light, titanium dioxide and zinc oxide reflect and scatter away both UVA and UVB rays from your body by forming a physical barrier, without irritating or clogging your pores.

Finally, there are some dietary considerations that help us from the ‘inside out’ to handle sun exposure more gracefully. For the full details, read this blog post by Mark Sisson. In summary, eat tomatoes, salmon and shrimp, drink green tea, get plenty of Omega 3 fats and limit Omega 6 fats, and eat plenty of saturated fats from grass-fed/pastured sources.

New Thrive Chiropractic Mobile Phone App now available

Do you have trouble remembering what the office hours are? Not sure when we are available in Mt. Adams and when we are in Oakley? If you have a smartphone, just go to our website on your device.

An image will appear instructing you to ‘tap to install’ the Thrive Chiro app on your home screen. Once you tap the image, you will have quick access to hours and location information. We hope this is helpful for you!

The Success Principles with Jack Canfield: Tools for Personal Development

There are many aspects to healthy living. Personal development and working ‘within’ is sometimes overlooked, though so valuable to living the life we love.

I read Jack Canfield’s book, The Success Principles: How to Get from Where You Are to Where You Want to Be, several years ago. It is packed with so many helpful habits and action steps for success that I find myself reviewing it over and over.
I would encourage you to read the book if you are looking to make some positive changes. You can also look at Canfield’s website for some free tools from the book that are helpful to institute some changes.

Compare how Americans spend their money on food: 1949 vs. 2011.

This blog with data from the CPI (Consumer Price Index) shows how Americans spending habits have changed in various categories over 60 years.

One glaring difference is spending on food went down from 40% to 15%. Technology improvements in ‘food production’ is largely responsible for this change.

However, processed ‘foods’ are generally devoid of the nutritional value that real, whole foods contain.

Perhaps this is one factor why we see a sharp decrease in spending on food, and a doubling of medical care costs over this time period.

In 1949, American spent 3.2% on medical costs. By 2011, the amount reached 7.1%.

Office closed on several dates in May

Please be aware that we will be closed on the following dates this month:

  • Friday, May 11
  • Saturday, May 12
  • Friday, May 25
  • Saturday, May 26
  • Monday, May 28 Memorial Day
  • Tuesday, May 29

Condiment recipes: Making ketchup, BBQ sauce, mayonnaise, and mustard healthy

Every month I include a healthy recipe. You might be surprised to see condiments this month, right? We often forget that processed foods like ketchup and BBQ sauce are usually full of corn syrup, sugar, and other unwanted ingredients. It has not always been that way.

Ketchup provides us with an example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative…Americans consume one-half billion bottles of ketchup per year. The chief ingredient of the modern version, after tomatoes, is high fructose corn syrup.
                                                                                                               – Sally Fallon p. 104 Nourishing Traditions

Mark Sisson has a great blog with advice on primal eating and healthy living. These recipes this month come from his blog. Click the link to see other condiments. I have listed the ketchup details below.

3-Minute Healthy Ketchup

6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper

Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.

If you are interested in making a different version of healthy ketchup, this link has the recipe for a fermented ketchup. Although a little more complicated, it is a homemade way to include gut-friendly probiotics in your diet.