March 29th is National Vietnam Veterans Day. In my office I am grateful for the opportunity to treat many of our veterans. I enjoy talking with them and hearing their stories. I have been impressed with the Veterans Administration who are embracing alternative medicine for pain management and healing.
My Uncle Bob was drafted immediately after graduating from BYU in accounting. In fact, he wasn’t able to walk with his class because he would be in California in basic training. He served for only a few years in Vietnam but the effects of his service would be life long. He suffered from PTSD and later developed a cancer that was probably caused from Agent Orange as well as developing dementia. I was able to provide him with a weekly appointment in my office for many years. Through chiropractic and acupuncture, we were able to help manage his pain. We have had personal experience with the VA hospital and doctor visits while being a care giver for Uncle Bob. We have had frustrations with long waits, miscommunications, and the parking garage being under construction for years. But we also had many great experiences with wonderful doctors, home health nurses, and case management workers. Overall we had a great experience with the VA and were so blessed that he was being cared for during the last part of his life for his service those many years ago. Many of the veterans that I treat deal with the same kind of frustrations but our office strives to make the process of being treated as easy as possible. It’s not just the veterans of the Vietnam war that are able to be treated in our office. We have veterans from the Gulf War, Iraq, and Afghanistan wars. I’m grateful for their service and feel honored to be able to help them in their healthcare needs. I’m also grateful that the Veterans Administration has created a program that allows the Veterans to be treated in outside offices closer to their homes.
I have much respect for those who gave their life and those whose lives are forever affected due to their service.
How many people do you know that have an addiction or died from a pharmaceutical overdose? If you don’t, the odds are that you will or are unaware of the addiction. This year our daughter got her wisdom teeth removed. When my daughter and wife were leaving, the staff giving home care instructions included a prescription for an opioid type pain medicine. My wife said we would not need it because we would do ibuprofen alternating with Tylenol. They were very persuasive that she needs this type of pain med because the pain will prevent her from healing. So my wife and daughter left with a prescription for 5 opioid pain pills.
We have been blesses with information from other families who have expressed that their child’s addiction began with wisdom teeth removal. So we managed our daughters pain with alternating Tylenol and ibuprofen along with ice packs and cold foods. We set our alarm throughout the night so that we didn’t let our time laps the 3 hour increments. We were able to successful keep her 4 impacted wisdom teeth, swollen chipmunk cheeks, and black eyes from pain without the use of an opioid.
I know that there are times and surgeries when these types of pain meds are useful and necessary. But ask yourself these 5 questions first . If you find they are required, use a chart to document how much you are taking, have a loved one administer them to you for accountability, then replace with a non-addictive alternative as soon as possible.
I think this is our 8th year doing “Pie Day” at Collard Chiropractic & Acupuncture, it is a fun tradition.
Dr. Collard’s favorite holiday is the 4th of July! When he was 5 years old his family moved to Riverton Utah. Every 4th of July Riverton held their annual “Riverton Parade”. His parents live in the same home on the parade route honoring the tradition of going to the parade and having a BBQ with family and friends, then enjoying 4th of July fireworks at the Riverton park. With his own family he has moved back to Riverton close to the parade route to continue on with the 4th of July traditions.
We love our patients and consider you friends and family. This is Dr. Collard’s way to celebrate his favorite holiday with you. Call to schedule 801-569-1141
Phu Vietnamese Restaurants are some of my favorite healthy eats. I love the fresh vegetables and the lean protein. My wife started making it at home and it is just as good. But here is the best part. Left overs are even better and your food will taste just as fresh by storing your broth, vegetables and garnishes all separate. Then when you are ready for a quick dinner heat up your broth, noodles, meat and add your fresh veggies, dinner or lunch is done. You can heat up one bowl at a time for yourself or the whole pot to serve a crowd.
1 lbs. lean protein (we like chicken or steak)
1 head cabbage or bok choy
1 pkg. rice noodles
10 c. Chicken Broth
1/2 t. Salt & Pepper to taste (depends on the broth)
1 onion, purple or white
1 8oz mushrooms sliced
4 clove Garlic
1 t. Ginger
Garnish with green onion lime, cilantro & chili sauce. This recipe can be easily modified. Enjoy!
This time of year there is an increase in leg cramping at night in my patients. This is caused due to an increase in activity along with the extra sunlight creating a muscular calcium deficiency. The good news it that with proper calcium (diet and supplements) and Cataplex F (to deliver the calcium to the muscles) you will be feeling great. If you have questions about this product or any other supplements Dr. Collard is always happy to help
Stop by our office and grab a bottle.
In our home margarine is not found, you will however find real butter. Today we are so obsessed with weight loss that we often throw good nutrition out the window. Recently I read an article in the June 2017 National Geographic titled “Pandora’s Lab”. This article is an excerpt from the book Pandora’s Lab written by medical historian Paul A. Offit, M.D. The Article is one of seven cautionary tales from the book. This one particular tale focuses on the breakthrough invention of margarine with the opening quote from the Author Paul Offit “How does a scientific breakthrough become a scourge of humanity? As easily as margarine supplanted butter—and introduced dangerous trans fats. Even the most promising innovations can have unintended, sometimes lethal, consequences.” I want to share with you this article that answers which is better butter or margarine.
Margarine was first made in 1869 by a French chemist for Napoleon III of France to feed his army because it was cheaper then butter. It was made by taking unsaturated vegetable oil and chemically adding hydrogen a process called hydrogenation. Resulting in a product called “partially hydrogenated vegetable oil” with large quantities of trans fats, not found in nature. I won’t get into the chemistry of the differences between saturated fats, unsaturated fat, trans-unsaturated fats, and cis-unsaturated fats. But I will quickly say both saturated and some unsaturated fats are healthy while trans fats found in partially hydrogenated vegetable oil are dangerous.
In the 1960s there were several people, including doctors and scientist, who argued that the reason Americans were having health issues like atherosclerosis and heart disease had to do with cholesterol and fats. There were many committees with the U.S. federal government that wanted to clarify the scientific data between fat consumption and human health. “The problem was that most of the policies were conceived by political activists with no training or expertise in nutrition … The USDA recommendations were clear, even if the data wasn’t. Restriction of dietary fat became government policy.” says Offit. This led to a margarine boom.
Government agencies in the 1980s started attacking saturated fats (butter, lard, coconut oil, palm oil, dairy, animal fats) as heart unhealthy. Americans were told to replace saturated fats with unsaturated fats. They were told to eat margarine instead of butter because it is heart healthy. Due to the misinformation and many other factors, by the 1980s, partially hydrogenated vegetable oils were popular for baking and frying and saturated fats were vilified. Suddenly margarine, which contains 25 percent trans fats, became the “healthy alternative”. In 1911 the average American ate 19 lbs. of butter to only 1 lb. of margarine per year. By 1957 Americans were eating 8.5 lbs. of margarine a year, about the same as butter. By 1976 margarine consumption had increased to 12 lbs. a year. Despite the switch from butter to margarine, the incidence of heart disease in the U.S. continued to rise. Even though continued studies showed that there was no relationship between dietary fat and heart disease.
In 1981 a group of Welsh researchers published a paper linking trans fats to heart disease. There were many more studies that followed all showing how decreasing trans fat would lessen the risk of heart disease. One Harvard School of Public Health estimated that 250,000 heart attacks and related deaths every year could be prevented by eliminating trans fat from the American diet. Studies during this time were showing that trans fat dramatically increase “bad” VLDP, the worst kind of cholesterol, and decrease “good” HDL, the helpful cholesterol. It is said that trans fats appear to increase the risk of coronary heart disease more than any other macronutrient. It wasn’t until 2006 that the FDA finally implemented its plan that required manufacturers of foods to list the quantity of trans fats on the nutrition label. So what can we take from this article? Many of the guidelines that we have been told, have more to do with ill-guided studies and special interest groups than what is truly good for our bodies. In this example, the American people were told that margarine was the heart–healthy alternative to butter when it was exactly the opposite.
Making even small adjustments to the foods you eat can make big changes to your health. Whole foods, meaning ingredients you can say and know where they come from, are always the simplest answer.
Credit to National Geographic issue June 2017 “Pandora’s Box” as well as to “Pandora’s Lab: Seven Stories of Science Gone Wrong” written by Paul A. Offit, M.D.
At my house we are all excited for the Olympics for several reason. One it’s the Olympics and they are awesome. Two I developed a love for the Korean people and culture when I served a church mission in Korea. Last but not least we are excited to watch Shawn White. Do you remember his last run at the 2014? We are excited to watch him come back. Win or loose we can’t wait to cheer on our American Athletes.
I wanted to share with you our newsletter we from 2014. I felt like it still applied.
As my family and I were watching the Olympics together we told our kids “Watch Shawn White. He is the best snowboarder in the world”. Shawn White, on his qualifying runs, out-shined the rest with his usual soaring heights landing him the top rank, living up to our expectations as “the best”. Then the next night, we watched as he had two runs that were sloppy and uncharacteristic. Under intense pressure he finished 4th in the half pipe. My seven-year old son asked why we thought Shawn White was the best if he finished 4th? Henry Ford is quoted as saying “Failure is only the opportunity to begin again only this time more wisely”. What would we do, or try to do, if we were not afraid of failure? What are we not doing in our lives because we are afraid to fail? Shawn White, after his disappointing 4th place finish in front of the world said, “I tried to win… I went for it.”
I read an article titled “Why Failure Is Good for Success” that I want to share. “Society doesn’t reward defeat, and you won’t find many failures documented in history books. The exceptions are those failures that become steppingstones to later success. Such is the case with Thomas Edison, whose most memorable invention was the light bulb, which purportedly took him 1,000 tries before he developed a successful prototype. “How did it feel to fail 1,000 times?” a reporter asked. “I didn’t fail 1,000 times,” Edison responded. “The light bulb was an invention with 1,000 steps.” Unlike Edison, many of us avoid the prospect of failure. In fact, we’re so focused on not failing that we don’t aim for success, settling instead for a life of mediocrity. When we do make missteps, we gloss over them, selectively editing out the miscalculations or mistakes in our life’s resume.”
In the hopes of empowering my kids with the mindset that failure is good for success, I have started talking to them about their failures in the most positive way. Failure is crucial to human cognition. It’s how we learn. I enjoy and encourage the opportunities for my kids to fail in safe environments. Helping them to notice their failures that have led to success in their life, encourage them to try something even if they might fail, and ask them what they learned from that specific failure. When I teach, I learn; in turn I am learning to be a better example by not being too hard on myself for my own failures or theirs. My daughter hopped into the car so excited to tell me that she failed today! I said “awesome, tell me about it!” “I took my pretest in spelling and I got 50%” she said so proudly- I gave her a high-five. On the final test she did great!
Do you avoid the prospect of failure? Do you aim for success or do you gloss over missteps or do you learn from them and begin again?
To read “Why Failure is good for success” follow the link below. It is a great article I hope you will take time to read it.
Lasagna is delicious, but it can be a bit heavy with all the white pasta noodles. Here is an alternative that is so easy.
In a large 9×13 pan layer half of your browned meat, half of the spaghetti squash, all of the ricotta cheese mixture, the other half of the spaghetti squash. Then the rest of the browned meat, the last of the spaghetti sauce. Cover it with tin foil and put into the oven.
Bake 350 for 30 min. The sides should be bubbly. Top with shredded Italian cheese and put back into the oven uncovered to melt.
1 spaghetti squash
2lbs. Ground Italian sausage
1c. Low-fat Ricotta cheese
1c. Low-fat cottage cheese
1/2c. Low-fat Italian shredded blend
24oz Spaghetti Sauce
Our kids actually like lasagna better with spaghetti squash. Be sure to pair this dish with some delicious greens.