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Why does chiropractic work?

Chiropractic works because your nervous system, consisting of your brain, spinal cord and all the nerves of your body, controls and regulates every cell, tissue, organ and system of your body. A chiropractor locates and reduces areas of nervous system compromise (usually along the spine) so your capacity to heal is restored. Chiropractic works by helping your body work as it was designed.

How do most people deal with vertebral subluxations?

First, they try to ignore them. When they don't, they go to the medicine cabinet to stop their brain from feeling the symptom. Later, back surgery may be threatened. Sadly, it's not until this later stage that they consult our Tucson chiropractic office. Yet, even with the delay, most are delighted by the results produced by today's chiropractic care. Contact us and let's get started.

The Picnic Basket Petri Dish

In the laboratory, scientists grow bacteria cultures in petri dishes containing moist proteins that are gently warmed. In this environment bacteria grow quickly. An environment that resembles the picnic baskets of thousands who will get sick this summer.

Food-borne illnesses happen year round, but during the summer, food that is prepared and then eaten later increases the risk. The source of most food-borne illnesses is salmonella, E. coli, and campylobacter. Various strains of strep and other viral infections can also be transmitted through food.

Once a food is infected, the bacteria will multiply rapidly under the conditions found in a picnic basket. These pathogens can’t be tasted or smelled. So the best way to protect yourself is practicing safe food-handling methods.

Food Preparation:

When preparing your picnic, always work on a clean surface. Use clean utensils and never go from cutting up one food to cutting up another without washing the knife and the cutting board. Don’t mix raw and cooked foods.

Food Transportation:

Bacteria grow rampantly between the temperatures of 45 degrees and 140 degrees. So the rule of thumb is to always keep cold food cold (40 degrees or cooler) and hot foods hot (160 degrees or warmer). Surround cold foods with ice and keep hot foods in good thermal bags made especially for transporting hot food.

Food Storage:

Use the foods quickly and store any leftovers immediately after serving. When you reheat foods, bring them to a temperature of at least 170 degrees before serving. Don’t let foods sit out at room or air temperature for more than 20 minutes. If food has stayed out at an unsafe temperature, throw it away. Don’t take the chance of eating foods that might make you sick.