Please explain why you came to our office.
“Family and friends suggested this office. Kind and professional staff.”
Please describe your response to treatment.
“Feels healthier after appointment. Back feels straighter.”
~20 year-old female
Helping You to Better Health Naturally
by towers
Please explain why you came to our office.
“Family and friends suggested this office. Kind and professional staff.”
Please describe your response to treatment.
“Feels healthier after appointment. Back feels straighter.”
~20 year-old female
by towers
WHAT YOU NEED TO KNOW ABOUT HYDRATING
New research confirms wisdom of ancient strategies. Another reason to include more fresh vegetables and herbs in your diet and to purify your drinking/cooking water. Staying hydrated does not equate with chugging water!
Excerpts from the book “Quench” by Dana Cohen, MD and Gina Bria, pgs 47-48
“…Water science at the molecular level has the scientific community abuzz, and it’s shaping our understanding of how water functions, and more relevant for you, it is the basis of Quench…..This new science reveals that the water in our cells is a different type of water: the same kind of water we can find in plants. We already know that water exists as a liquid, a gas, or a solid, but new findings are uncovering a fourth, gel-like state of water, just 10 percent more viscous than the liquid state. This change in water phases takes place at the molecular level. We can’t see the molecular change with our naked eye, but in this state, water hydrates more efficiently. For you, it means you can drink less liquid, yet be more hydrated.”
“Some of our best clues about what foods hydrate effectively come from extreme environments where access to abundant water is limited. Here is where we most see humans turning to foods to supplement their water sources and hydration needs….Archeological and forensic analysis of ancient pottery from Hualcayan in the High Andes show surprising evidence that stews were the staple form of hydration. They included gelatins released by grains….heating starch grains in the presence of water breaks down the crystalline layers and causes the starches to gelatinize, or form a viscous complex with water. These grain-released gelatins further enhanced the absorptive and therefore hydrating power of the cooking water found in stew….Indeed, these ancient strategies of changing the hydrating power of water by adding plants such as grains, herbs, seeds, or roots were deployed throughout the ages, on all continents. Overwhelming evidence resides in ethnographic and medieval records showing plants were used for hydration and the purification of water. Slow-cooked stews and pottages released more gelatin, changing the molecular structure of cooking liquid. Beers and meads accomplished the same change through fermentation and were globally used strategies to further purify, or replace entirely, contaminated or tainted waters.”
Monica’s general recommendations for implementing this information:
~Since hydration is essential for weight loss and for boosting metabolic rate, Americans need to eat more fresh vegetables, fruits , herb teas, stews, soups, cooked whole grains such as millet, quinoa, brown rice (NOT more breads, crackers, pasta, and other baked flour products AND NOT bottled juices, sodas, and sweetened and/or caffeinated drinks).
~Herb teas, smoothies containing 1 tsp of ground flax or chia seeds, freshly made vegetable juice, fermented vegetables such as sauerkraut, apple cider vinegar and lemon added to drinking water will all assist in staying hydrated without chugging excess water.
~Need help working out the details for your individual needs? Schedule a nutrition appointment with Monica.
by towers
Please explain why you came to our office.
“I first came to the office because my sister’s fiance’s mom works here! I’ve also been needing someone to take my symptoms seriously. I’ve been in pain in my back and neck and was super grateful when Dr. B took me seriously.”
Please describe your response to treatment.
“I’ve been so pleased with my treatment. I know I still have a long road, but I’m able to be seen when needed. My body is able to be pain-free longer than it would have without treatment.”
22 year-old female
by towers
Please explain why you came to our office.
“Moved to area and looking for help for low back pain and other issues.”
Please describe your response to treatment.
“Towers Chiropractic has helped me with pain I have been living with for years. I can not say enough about how much he has helped. I am so thankful for them!”
~52 year-old female
by towers
The next Thermography screening at our office in Roanoke will be on Monday, August 19, 2024, from 2;30-5:30 pm. Please note that you will need to call the number below to schedule an appointment–our office does not do scheduling for thermography.
Thermal imaging is FDA registered, safe, painless and non-invasive plus it can detect breast tissue changes very early. It is also used to detect and follow inflammation; half-body and full-body screenings are available in addition to breast screenings. To learn more or to schedule a screening call 888-580-0040. Also, check out the website www.longevitythermography.com.
by towers
This is an update on a recipe I posted years ago. I have found that adding coconut milk offsets the dry nature of millet very well. Also, if you have leftover millet that you are re-heating, add some coconut milk instead of water to heat it up. Millet is a nice summer grain and the coconut milk sweetens it up.
Many people have never tasted millet and don’t know what they are missing! It needs to be prepared properly to avoid tasting “dry” so that I do not recommend cooking it as you would brown rice. Follow these directions and let me know what you think! To me it’s as good as corn grits but not as heavy on the stomach. Robert Gray (formulator of very popular bowel cleansing products) reported that millet is alkaline to the system unlike most of the other grains. You need a blender that will hold at least 2 cups and a fine strainer for this recipe.
Serves 2-4
1 cup organic whole millet (available at health food stores)
2 cups water
2 Tbsp. butter or ghee
salt and pepper to taste
1/4 coconut milk (optional)
Put the millet in a blender container. Add about 2 cups of water and blend for at least 2 minutes. Pour the mixture into a strainer over the sink letting the milky-white liquid go down the drain. Keep the millet in the strainer and continue to wash it until the rinse water turns clear. This process removes strong tasting compounds in the outer portion of the millet grains making them milder tasting and easier to digest. The mechanical action of the blender also breaks some of the grains up so that once cooked the millet is more like grits.
After the millet is clean, transfer it to a sauce pan and add 2 cups of water. Bring to a boil and immediately reduce the heat to very low so that it simmers. Cover with a lid. Simmer until most of the water is absorbed and the millet tastes soft–about 15-20 minutes. Add the butter or ghee and salt and pepper to taste. If desired, add the coconut milk. Serve as you would grits.
by towers
Please explain why you came to our office.
“I came to the office after experiencing neck and back pain from sitting at a desk and having two small children.”
Please describe your response to treatment.
“After several visits, my neck, back, shoulder and even my TMJ pain are soo much better. Thank you!”
~35 year-old female
by towers
As a family-oriented practice, we recognize that in today’s world parents may need support in raising their families.
GrowingFamilies.life is our recommended resource for parents who may need help with parenting. They have a series of online and in-person parenting classes for all stages of childhood. They also have a service for asking a parenting question at contactmom.life.
Here’s more about them from their website:
“We believe all children should live in a safe world; a place of optimism and innocence; where they are exposed to all that is virtuous, good, just, noble and true.
We are a global network of ordinary mothers and fathers who accept our parenting as a personal and societal responsibility.
We are different in many ways, yet knitted together by a common cause and inspired by a shared conviction. Bringing the message of life to a global generation.”
by towers
Please explain why you came to our office.
“Very bad back pain from my job of dog grooming.”
Please describe your response to treatment.
“I have had much less pain which has made me able to get back to exercise and hiking.”
`41 year-old female
by towers
Chocolate and cardamom–this is an interesting combination! These squares are gluten-free, dairy-free, and not too sweet—but still very yummy for a snack or light dessert. If you don’t have the tigernut flour, my favorite GF flour, use almond flour or rice flour. The chocolate chips are optional.
Spread in an 8 X 8 baking dish for about 9 squares
1/2 cup tigernut flour, or brown rice or almond flour
1/2 cup dry, finely shredded coconut
1/4 cup ground flax seed
2 Tbsp. arrowroot flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp cardamom powder
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp orange extract
2 eggs
1/2 cup chocolate chipsand/ or chopped nuts, optional
Mix first 8 dry ingredients in a food processor. Add maple syrup and the extracts and blend well. Add eggs and blend well again. Stir in the chocolate chips if desired. Spread in a baking dish and bake at 350 F until just baked through–10 15 minutes. Do not overbake or they will be dry. As soon as you can smell them pierce with a knife and remove from the oven when the knife comes out clean.
This is an update on a recipe I posted years ago. I have found that adding coconut milk offsets the dry nature of millet very well. Also, if you have leftover millet that you are re-heating, add … [Read More...]
Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]
2302 Colonial Ave, SW, Roanoke, VA 24015
(540) 343-6636
Our hours are:
Monday, Wednesday, Friday 10:00am – 6:00pm
Tuesday, Thursday 7:30am – 11:00am