Lost A Sale, But Initial Phone Consultations — A Big Part Of Brilliant Customer Service
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The Risks I Took
We all take risks when we choose this profession. For some, it is not knowing if you can make a living practicing TCM. For others, it is parental or cultural disapproval.
Treatment of PTSD: An Opportunity for the Practice of Integrated Medicine
PTSD is widespread across America today. Not only do many of our honored men and women in uniform bring it home with them from the war zones they have been active in, but it often follows any life-threatening event people go through when their lives have been in danger.
News in Brief
Investigating the Cellular Impact of Mechanical Force; National Board Seats (Not-So) New Officers at Annual Meeting.
Key Changes and Updates to the 7th Edition CNT Manual
Acupuncture Today recently interviewed Jennifer Brett, ND, L.Ac. regarding the updates to the CNT manaul.
NCCAOM Video Contest
The NCCAOM is excited to announce the launch of the second annual video contest "Because it Works!" 2015.
Going On-Site With Chiropractic Care
The Foundation for Chiropractic Progress has released a position paper highlighting the financial, clinical and patient-satisfaction benefits of providing chiropractic care at on-site corporate health clinics.
Marketing with a Microphone
When given an option, it stands to reason that people prefer to do business with those they know, like, and trust.
Nomenclature and Classification of Lumbar Disc Pathology: Version 2.0
The Nomenclature and Classification of Lumbar Disc Pathology consensus, published in 2001 by the collaborative efforts of the North American Spine Society, the American Society of Spine Radiology and the American Society of Neuroradiology, has guided radiologists, clinicians and the public for more than a decade.
Meet Cheyenne: Your Future Colleague
Allow me to introduce you to Cheyenne (Chey), the daughter of some of our family's closest friends. We attend and serve at the same church together, and have known each other for many years.
An International Life: An Interview with Mary Elizabeth Wakefield
I met Mary Elizabeth Wakefield during her class last summer in Seneca Falls, New York at the Finger Lakes School of Chinese Medicine.
Integrative Medicine for the Underserved: A Seat at the Table
Numerous organizations have risen to the challenge of providing care to medically-underserved populations and here we feature one such group.
Should You Change an Athlete's Natural Running Form?
Once past the ankle, impact forces travel at about 200 mph into the knee. In addition to allowing the quad to absorb force, bending the knee (E) prevents the hip and pelvis from moving up and down too much (F), which is important for injury prevention and efficiency.
Free Yourself From the Pocketbook Practice
Let's take a journey together; there's an important lesson to be learned. Imagine a town or city just like yours.
Sports Medicine 101: Surgery or No Surgery?
In the world of sports medicine, many careers are saved by surgeries that correct traumatic damage to the body. Muscle tears, ligament damage, fractures, spinal disc herniations, and joint instabilities are a few of the issues frequently addressed with surgical intervention.
Desert: A Metaphor from the Study of Genetics
In most of the human lives I know about, there are stretches of time which feel stagnant, or worse. We can feel adrift, or wounded and sidelined, and these times don't seem to carry much usefulness while they are unfolding.
The Source-Luo Point Combination, Part 2
The Da Cheng includes symptoms for the source-luo points that indicate when to use them for treatment. Yang defines the method as the guest-host (it is one of a variety of acupuncture point combinations called guest-host).
The Three Heater Official
This Official, belonging to the element Fire, is responsible for maintaining and regulating the heating system of the body, mind, and spirit. It is named for its function. The trunk is divided into three "burning spaces" or "jiaos."
Creating Relationships at Southwest Symposium
The month of May brought many interesting activities. As I have said in many previous columns this year, this profession is moving in a very exciting direction. Make sure you are getting involved. If you're not, you just might get left behind.
Leg-Length Inequality and Pelvic Fixation: A New Approach to the Negative Derifield (Part 3)
A patient with sacroiliac fixation and dysfunction ordinarily demonstrates a noticeable leg-length inequality when placed in the prone position on the adjusting table.
I was sitting in a Pizza Hut in Peoria, Ill., with my friend Reggie, sometime in the spring of my senior year in college, when he started doodling on his paper placemat. In those days, the company had a picture of U.S. on the mats, showing all the locations of the "Huts" in the country.
Q&A With the First VA Chiropractic Residents
As you may have read previously, a major step forward for the profession occurred in July 2014 when the Department of Veterans Affairs began piloting a chiropractic residency program at five locations.
March, 2013, Vol. 13, Issue 03
Curbing Label Overwhelm
By Jaclyn Chasse, ND
For the average consumer, reading a food package can be overwhelming; natural, organic, non-GMO, gluten free, free-range ... you get the picture. Massage therapists can serve as the healthy living experts for their clients, so having a good understanding of what a "healthy" food looks like can allow you to provide your clients with information that adds even more value to their visit with you. Here are some of the most important terms used on labels and what they really tell you about the food you eat.
Let's begin with the most sought-after term on a label. Many consumers are switching to organic food and for good reason. Organic foods are free of antibiotics, hormones, genetic engineering and genetic modification, radiation, synthetic pesticides and synthetic fertilizers. Many of these food additives and practices have demonstrated harm at high levels, and avoidance is by far the safest option for the health conscious consumer. In 2000, after 10 years of development, the U.S. Department of Agriculture implemented its rules surrounding the use of the term "organic" and the USDA organic seal. You will see a few versions of "organic" on a label.
The first, and best, is "100% Organic." This means, as you would expect, that the product contains only organic ingredients. The second is "Organic." Now, you may expect that this would be the same as 100% organic, but in fact, it only requires 95% of the products ingredients to be organic. The remaining 5% can be non-organic as long as they are on the USDA's approved list. These two categories may display the USDA logo. You may also see "Made with Organic Ingredients" on a label. This is the third regulated term by the USDA and requires that at least 70% of ingredients be organic. The package must label at least three of the organic foods on the label as organic so the consumer can know which ingredients are organic.
All-Natural & Natural
According to the USDA, foods labeled "natural" do not contain any artificial ingredients or preservatives and the ingredients are only minimally processed. However, these foods might contain antibiotics, growth hormones and other natural (yet often undesirable) additives. You also might see "all-natural" on a label. This is an unregulated term, so while it usually follows the same guidelines mentioned for "natural," it doesn't technically have to.
Free-range & Cage-free
In order for a product to be labeled with "free range" or "cage free," the animals must have some access to the outside and not be contained. Unfortunately, this term is not well-regulated. There are some food producers who will keep animals very closely confined, but without cages, and still use the term "cage free." Ideally, this label should mean that the animals cannot be contained in any way and have access to freely roam and forage on open land. That's what they show us in the label's picture, right?
With California's vote this year on Prop 37, to label genetically modified foods, there has been a growing awareness on what genetic modification is and the risk it may pose to your health. According to the Non-GMO Project, genetically modified organisms, or GMOs, are plants or animals created through gene splicing techniques or biotechnology that merges DNA from different species, creating combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. While GMO food producers tout the equivalence and safety of genetically modified (GM) foods, little published research is available to demonstrate safety, and so conscientious consumers are left questioning whether they should be consuming these foods and the majority of consumers don't even know they are consuming them.
You are probably seeing more foods labeled GMO-free. This is currently an unregulated term; however, some non-profit groups, including the well-known Non-GMO Project are certifying and labeling foods that can be verified as GM-free.
The most common GMOs are soy, corn, cotton, canola, sugar beets and Hawaiian papaya, with around 90% of the U.S. crop being genetically modified. Alfalfa and squash (zucchini and summer squash) are also frequently genetically modified. The non-GMO label on products can assure consumers that the product does not contain any genetically modified organisms. Organic foods also can not contain GMOs, although they are not required to test for the presence of GMOs to be labeled organic.
Gluten Free And Other Allergens
Gluten is a protein contained in wheat, barley, rye, spelt and kamut. It is one of the more common food proteins triggering allergy and sensitivity in humans. Foods labeled "gluten free" must be below 20 parts per million (ppm) of gluten. To put this in perspective, if you were to eat a 1 oz slice of gluten free bread, it could contain up to 0.57 milligrams of gluten, which will not cause symptoms in most people with a sensitivity. I commonly see gluten free patients come to me with questions about whether a product labeled "wheat free" is also "gluten free." The answer is no, it does not have to be. It could still contain spelt or another gluten containing grain. So, be sure to read labels carefully.
Regulations around declaring allergens is taken very seriously in this country, and food companies are required by law to declare if a food contains a major food allergen including wheat, milk, egg, fish, Crustacean shellfish, tree nuts, peanuts or soybeans. Labels are clearly marked, in bold at the end of the ingredient list, with allergens that they contain. Failure to disclose allergenic ingredients could leave a manufacturer subject to an immediate mandatory recall.
In today's day and age, it can be difficult to be an educated food consumer. There are so many food choices available and slick marketing can easily fool a consumer into thinking that a food is healthier or more natural than it really is. Even educated consumers can be fooled. The best way to ensure you're eating healthfully is to choose foods with only one ingredient-usually, these are things without a nutritional label at all (like apples). But, if you are choosing processed foods, hopefully this guide will allow you to more easily understand what it is that you are buying. Make sure you choose wisely!
Dr. Jaclyn Chasse, ND, is a practicing naturopathic physician in New Hampshire and is the Medical Director at Emerson Ecologics. She also holds an adjunct faculty position at Bastyr University, teaching courses on reproductive endocrinology. Dr. Chasse is a graduate of Bastyr University and has an undergraduate degree in Biochemistry and Molecular Biology. For additional information, visit www.emersonecologics.com.
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