Desert Dove / Holistic Chandler Chiropractor, Chandler Chiropractic, Arizona Chiropractor

Over 60 known diseases have been linked to chronic inflammation. These are the diseases that will overtake the average American unless we take action today. I’m not going to go into the biochemistry of inflammation and fat/hormone metabolism since that can put even diehard doctors to sleep. Instead, here is a list of Do’s and Don’ts that if followed diligently will reduce inflammation and allow healing to proceed according to original design.

DO Reduce

- animal products

- junk food & high wheat products

- stimulants, coffee, soda, etc

- sugar

- alcohol, smoking, recreational/therapeutic drugs

- resisting life’s lessons (I.E. stress: repeating a mislearned lesson over and over)

DO Increase

- reverse osmosis water

- veggies & fruits

- abdominal breathing (3-4x a day)

- whole food supplementation

- multiple omega supplement

- cardiovascular exercise

Set up an appointment for a nutritional consultation, or just complete our in-depth symptom survey today to begin your journey toward health and putting out the flame within.

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Potatoes the common potato sources include baked, mashed, scalloped, chips, fries, knishes, pierogies, plus potato water in breads, biscuts, matzo, soups and stews and vodka.  Beware that potato is also included in these ingrediants: hydrolyzed vegetable protein, modified vegetable protein (MVP), or modified food starch hidden in packaged meats, cold cuts and seafoods and other processed foods.  Sweet potatoes are O.K. (a different family).

Tomatoes and their sauces ( like barbecue and brown sauces), seasonings, condiments like ketchup and steak sauce, prepared meats (like meatloaf), baked beans, gravies, and salad dressings containing them.

Peppers include red, green, orange, yellow, jalapeno, chili, cayenne, curry, pimentos, and paprika. Thes are hidden in salads, cold cuts, pastas, sausage and deli meats, olives, tabasco, worcestershire, steak sauce, coloring on nuts and fish, seasoning mixes, crackers, dips and spreads; black and white pepper are O.K.

“Spices” If the word “spices” or “natural flavorings” appear in the ingredient list, I cannot have it.  These are hidden sources and nearly always in commercial salad dressings, mayonnaise, mustard, condiments, sauces, prepared (frozen) entrees, and soups; they could contain paprika, crushed red pepper, ground red pepper, cayenne, chili, curry; All other specified spices are O.K. (like black pepper (again not in the same family), garlic, ginger, basil, rosemary and more).

Also avoid eggplant and tabacco, as well as soy products, since monsanto is genetically modifying 80% of the soy with the petunia gene (a nightshade).

What’s Left?

Flaxseed & olive oils, vegetables, including sweet potatoes (a different botanical family) and many other spices like black pepper (again not in the same family), garlic, ginger, basil, rosemary and more.  All fresh unprocessed meats, fowl and seafoods, wines and fruits, nuts, beans, cheeses, grains and herbs are not in the “nightshade family”.

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