Inflammation is the body’s response to infection, injury or irritation. It induces redness, swelling and pain, sometimes rendering the affected area nonfunctional. 

Acute inflammation – such as what happens after you sprain your ankle or get a mosquito bite – is your body’s attempt at preserving itself. This type of inflammation helps remove harmful irritants and pathogens so the healing process can begin. Healthy, beneficial swelling dissipates with time and treatment.

Chronic inflammation is different. This is when the body generates a stronger-than-necessary inflammatory response due to an imbalanced immune system or a condition that causes the immune system to attack healthy tissue. Certain foods, lack of sleep and high stress all increase the risk of chronic inflammation.

Consider the role a chiropractor plays in reducing inflammation.The primary purpose of chiropractic care is to realign the vertebrae in your spine to reduce pressure on the nerves and promote a healthy nervous system. When the spine and other joints are properly aligned, and your nerves function as they should and your body’s biomechanics return to normal.

Chiropractic adjustments may also help reduce the production of cytokines, proteins that regulate the cells of the immune system. When cytokines build up, they can cause a severe inflammatory response. Preliminary studies suggest that chiropractic may help not only the affected areas but other parts of the body as well.

Some people have more inflammation than others and that is why you may feel more achy joints, pain in your spine and body than others. Looking at ways to decrease inflammation is a great start to helping you feel better and gives your body a chance to function better too!

If you deal with a chronic inflammatory disease, chiropractic care can go a long way toward easing your symptoms. A balanced approach that includes chiropractic, proper nutrition, exercise and effective stress management can lead to an all-around healthier you.

Inflammation in the body can present with: 

• Joint Pain
• Fatigue 
• Digestive issues
• Migraines
• Achy Muscles
• Hard time losing weight – toxins/inflammatory get stored in fat cells in the body and it takes the body extra work to get rid of them. 

Tips to decrease inflammation in the body:

1. Drink enough water – your weight in ounces divided by 2
2. Increase diet with anti-inflammatory foods —> Healthy fats!!!
3. Decrease inflammatory foods, Processed, packaged foods, fast food etc. 
4. Normal sleep patterns
5. Weight management/ weight loss – eating a balanced diet is key. 
6. Managing stress 
7. Cleanse/Detox often
8. Supplements – omega, probiotic, 
9. Corrective Chiropractic Adjustments – gets the body working efficiently to get rid of the inflammation

Anti-Inflammatory Foods

1. Avocados
2. Oils —> Olive oil, Coconut oil, Avocado oil, 
3. Grass fed butter — Kerrygold
4. Fish – Salmon
5. Green Leafy Vegetables 
6. Nuts & Seeds—> Almonds, hazelnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds etc.
7. Fruits such as strawberries, blueberries, cherries, and oranges
8. Seasonings — Ginger, Rosemary, Cinnamon, Garlic, Cayenne, Black pepper, Turmeric (cauliflower with turmeric and butter is amazing) 

We check inflammation at the spine at each visit with the nervoscope! This is how we can find issues before they become big problems!

Crockpot Ranch Pork Chops and Potatoes

Ingredients

• 3 Lbs Red Potatoes – quartered
• 6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
• 1/2 Cup Olive Oil
• 2 Tablespoons Dry Ranch Seasoning
• 2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Butter – cubed

Instructions

• Sear pork chops in oiled skillet over medium/high heat. (optional)
• Mix oil, ranch and apple cider vinegar.
• Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
• Top with butter cubes.
• Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

Notes — Some readers have expressed that this dish was not flavorful enough. If you prefer extra flavor follow the tips below:

• Sear pork chops
• Increase dry ranch mix amount to 4 Tablespoons
• Add 1 chopped sweet onion and 8 whole garlic cloves to potatoes

Crockpot Ranch Pork Chops and Potatoes is a super quick, easy and no-fuss weekday dinner recipe. Just drop everything in your slow cooker and forget about it. Slow cooker pork chops will be a new family favorite!

Ingredients

• 3 Lbs Red Potatoes – quartered
• 6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
• 1/2 Cup Olive Oil
• 2 Tablespoons Dry Ranch Seasoning
• 2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Butter – cubed

Instructions

1. See Recipe Notes Below ↓↓↓
   1. Sear pork chops in oiled skillet over medium/high heat. (optional)
   2. Mix oil, ranch and apple cider vinegar.
   3. Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
   4. Top with butter cubes.
   5. Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

Notes

Cowboy Caviar

This Cowboy Caviar recipe is the ultimate summer side dish! It comes with an easy homemade dressing or use Greek or Italian for an even quicker shortcut.

Ingredients

• 15 oz. black beans drained and rinsed
• 15.25 oz. whole kernel sweet corn drained
• 1 small red bell pepper diced
• 1 jalapeno pepper minced
• 1/3 cup fresh cilantro finely chopped
• ¾ cup diced red onion
• 2 avocados diced

Dressing

• ¼ cup lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 Tablespoon honey
• ¼ teaspoon chili powder

Instructions

• Combine the dressing ingredients and set aside.
• Place the dip ingredients in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.
• Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
• If preparing ahead of time: Toss with 1 tablespoon lime juice just before serving. You may also choose to slice up the avocado until just before serving for ultimate freshness.
  

NotesStorage & Tips:

• Store in an airtight container and refrigerate for up to 5 days.
• I like to add saran wrap right over the surface to seal out as much air as possible.
• Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I’ve sliced them up.
• Tomatoes can also be added to the mix, Roma tomatoes are best as they don’t have as much juice.
• A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
• If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.