Chiropractic is based on the intelligence and complexity of the human body.  Many times we forget how truly incredible the human body is.  For fun this month, here are some amazing body facts:

- You have 600 muscles and 206 bones.

- It takes 40 muscles to frown and only 17 to smile.

- 3 million red blood cells are made per minute.

- If all of your blood vessels were placed end to end, they would stretch around the world 4 times!

- The energy output of the heartbeat in a 24-hour period alone is enough to raise three fully-loaded Greyhound buses off the ground.

- Because of the alveoli (tiny projections in the lungs), the surface area of the lungs is approximately 40-60 square miles.

- FEVER: The body produces interferon (a natural virus fighting chemical) and when the body's temperature is elevated (as with fever), it is produced in greater quantities and becomes more efficient.  White blood cells (the main defense against microorganisms) speed more quickly to fight off infection; they also become more active. Iron, which many germs thrive on, is withdrawn from the blood and stored in the liver.  And, the body's chemical reaction rate is accelerated during a fever.  Consider this before you suppress your next fever.

- Nerves transmit their signals up to 300 m.p.h.

- A sneeze generates a wind of 166 km/hr (100 mi/hr), and a cough moves out at 100 km/hr (60 mi/hr).

- Our eyes can distinguish up to one million color surfaces and take in more information than the largest telescope known to man.

- In one square inch of our hand we have nine feet of blood vessels, 600 pain sensors, 9,000 nerve endings, 36 heat sensors and 75 pressure sensors.

Many of you thanked me last month for bringing your attention to Bisphenol A (BPA) in baby bottles and food and beverage containers.  The synthetic hormone, which mimics estrogen, is used to make hard polycarbonate plastic.  To date, nine states are
considering legislation to restrict the use of BPA in children's products. 

Based on your feedback, I am producing a short series of articles which I hope will help inform you and your family as you make choices to be healthy.  This month I want to discuss fluoride. 

The value of fluoride-containing toothpaste to dental health is clear -- fluoride kills microbes on the teeth, reducing the incidence of cavities.  However, in the 1940's the United States began adding fluoride to its municipal drinking water supply.  A substantial and growing body of peer-reviewed science strongly suggests that ingesting fluoride in tap water does not provide the same dental benefits, and may present serious health risks (Environmental Working Group).

- A March 2006 report from the National Academy of Sciences/National Research Council (NAS/NRC) identified fluoride as a potent hormone disruptor that may affect normal thyroid function.

- The NAS/NRC report also cited concerns about the potential of fluoride to lower IQ, noting that the "consistency of study results appears significant enough to warrant additional research on the effects of fluoride on intelligence."

- In November 2006, the American Dental Association acknowledged for the first time the health risks of fluoride, and issued an "Interim Guidance on Fluoride Intake for Infants and Young Children." It said that in areas where fluoride is added to tap water, if a child is being fed liquid concentrate or powdered infant formula mixed with water, parents should consider using fluoride-free bottled water.

- A 2006 peer-reviewed study by four Harvard scientists and doctors strongly supports concerns that fluoridated water is linked to osteosarcoma, an often fatal form of bone cancer, in boys (Bassin et al 2006).

- In August 2007, over 600 medical, dental, scientific, academic, public health and environmental professionals signed a petition to Congress urging a moratorium on fluoridation until hearings and additional research are conducted (Fluoride Action Network 2007).

As evidence continues to grow, we must weigh the modest dental benefits of tap water fluoridation against the possible health impacts.   In particular, parents of young children must carefully consider that infants and children under two years old may be overexposed to fluoride because they consume more water than adults relative to their size.  The easiest way to remove fluoride from drinking water is through Reverse Osmosis Filtration.  Brita, Pur, and most other filters do not remove fluoride; it is always best to check the current product descriptions of the company to confirm.

Friday March 15, 2008
Office Hours 7:00am-11:00am Only
Dr. Anthony will be attending a Conference

Saturday March 16, 2008
Office will be Closed
Dr. Anthony will be attending a Conference

This will be the last of my one pot winter stews for awhile.  I hope you enjoy it!

1 pound dried white beans such as great northern, cannelloni, or navy
2 medium onions, coarsely chopped
2 Tbs olive oil
4 garlic cloves, finely chopped
Water
3 large baking potatoes
1 Tbs ground cumin seeds
1 teaspoon dried thyme
4 carrots, halved lengthwise and cut             crosswise into ½ inch pieces
4 celery stalks, halved lengthwise and cut     crosswise into ½ inch pieces
1 pound kale with stems and ribs removed     and leaves coarsely chopped
Salt & black pepper

Prepare Beans:  Pre-soak beans overnight in cold water.  Cover beans with water by 2 inches in a pot and bring to a boil, simmer for 1 hour.  Let cool and rinse.  (In a rush, replace with 2 cans of beans.)

Prepare Potato Broth:  Peel and slice 3 large baking potatoes.  Boil in 6 cups of water.  When potatoes are soft slightly cooled, carefully mash potatoes in water to create a "creamy potato broth".

Soup:  Cook onions in oil in large pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, cumin, thyme and cook, stirring, 1 minute. Add beans, carrots, and celery.  Add all potato broth and then enough water to cover all vegetables.  Simmer, uncovered, until vegetables are just tender, about 50 minutes. Stir in kale and any additional water to reach desired consistency of soup and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.