Multichannel Access: Software for a Better Customer Experience
It is no secret that today's consumer has high expectations when it comes to how and when they can contact a business. In fact, one of the reasons clinic management software has become so popular with acupuncture practitioners is they allows customers to book appointments and make payments online day or night.
The Benefits of Going Paperless
The benefits of going paperless in your practice are profound. If you haven't done it yet, here's why you should.
That's a Wrap: Compression Bands for Contemporary DCs
Over the past decade, compression bands have been increasingly utilized in trainer and manual therapy offices. I was first introduced to the compression band by Kelley Starrett, author of Becoming a Supple Leopard, and have since been using it as a teaching tool.
Possession: Blocks to Healing
Before we can approach treatment of a patient's primary elemental imbalance (AKA "Causative Factor" or "CF"), a number of specific energetic blocks must be considered and, if present, removed in order for treatment to be effective. I cannot emphasize this enough.
Time-Saving Tips for Your Practice & Life
Of all the finite resources we possess, perhaps the most valuable one is time. There never seems to be enough time to accomplish everything that must be done, and all too often we sacrifice things in our personal life to meet the demands of our practice.
An Update From the Acupuncture Now Foundation
Since launching the Acupuncture Now Foundation (ANF), our volunteer leadership has continued to work to achieve our vision of "Creating a World Where the Benefits of Acupuncture are Known and Available to All.
Vaccine Injury? The Autism Debate (Part 2)
As suggested in my first article on this topic [August 2018],1 my impression is that the vaccine authoritarians and radicals have not helped to mold a proper social / political environment for addressing the issue of vaccine injury.
The international standardization conference was held this year in Shanghai, China (June) - this was the ninth plenary session. Meetings for technical committees, or working groups also took place at the conference.
Easy, Inexpensive Tools for a Successful Practice (I Promise)
Successful practitioners are the ones who know how to run a business, first and foremost. I became a licensed acupuncturist in 2006. After having worked in chiropractor's offices for nine years, I opened my own office in 2015: four treatment rooms, a back office and a waiting room.
Depression & The Secondary Vessels
As an acupuncturist I see many people suffering from depression. I often think depression is the major imbalance of our culture. I have a patient I've been working with for several years. Her major challenge is chronic stubborn depression.
Bringing Acupuncture to Ohio
The jolt of seeing a woman conscious and talking during surgery left a lasting impression in 1971 when acupuncture was on the national news.
A Historic First for Chiropractic Assistants
The New Jersey State Board of Chiropractic Examiners will begin issuing licenses as early as Nov. 1, 2018 to chiropractic assistants who have undergone a 500-hour training course and passed a competency exam.
Your First Impression Always Deserves a Second Chance
Doctor, have you ever had a patient you just couldn't "warm up to"? You know, the kind of patient who "irks" you, who has a hidden agenda to get something you haven't anticipated, perhaps causing you to want to hide in a closet when they come in for treatment.
Food for Thought: An Examination of Diet & Digestion
Even an acute poison can become an excellent drug if it is properly administered. On the other hand even a drug, if not properly administered, becomes an acute poison. — Charaka Samhita
Chiropractic Management of Patellofemoral Arthralgia
Patient reports with pain in the front part of her right knee, especially during and after her weekly Zumba class. She states there has been no injury of which she is aware. No outward sign of injury is observed.
X-Ray: To Be or Not to Be - That Is the Question
For the past year, I have been asked by many practicing chiropractors, college presidents, faculty and others what my opinion is on the "Choosing Wisely" guidelines the American Chiropractic Association (ACA) recently adopted for its members.
The Origin of Blood
The Roman doctor, Galen, (2nd century AD) did pivotal work to prove that blood, which he thought was produced by the liver, and the cardio vascular system existed. He conceived that the arteries and veins were two separate networks.
Travel-to-Treat Coverage Finally Becoming a Reality?
Long-awaited legislation poised to hit the president's desk extends liability insurance coverage from one state to another for DCs and other state-licensed health care professionals who care for athletes / athletic teams that cross state lines.
Working for Someone Else: Know the Rules of the Game
Many of us decide to become acupuncturists because we are healers at heart and want to focus on treating patients, not because we want to own and operate a business. So we work for someone else, which can have great advantages, especially as a new graduate.
The Importance of the Scapulohumeral Rhythm
The shoulder has the greatest range of motion of any joint in the body. What is often overlooked in shoulder mechanics is that motion in the shoulder is not purely at the glenohumeral joint.
Lead Patients to the Fountain (and Foundation) of Youth
We're all seeking the fountain of youth and marketers are capitalizing on it. (Global demand for anti-aging products, treatments and services was valued at 140.3 billion in 2015, according to Zion Market Research.)
It's Time to Reward Yourself
An interesting study recently published in the Journal of the American Heart Association (JAHA) confirms what we all learned when we were children – and serves as food for thought as to how you can improve your practice and your personal life.
The Science Behind the Efficacy of Cosmetic Acupuncture
The beauty industry continues to boom and grow constantly, from topical creams, lotions and potions all the way to cutting edge cosmetic surgeries.
Support Patients With Multi-Channel Customer Service
It's no secret that today's consumers have high expectations when it comes to how and when they can contact a business. In fact, one of the reasons clinic management software has become so popular is that they allow patients to book appointments and make payments online day or night.
UHC Up to Its Old Tricks With Latest Headache Policy
A decade ago, UnitedHealthcare announced changes to its chiropractic services policy that declared manipulative therapy for headache unproven and ineligible for reimbursement.
Neck Pain: Activation Exercises
In observing patients and studying rehab, I have learned that tight muscles are weak muscles and that stretching is sometimes less effective than muscular activation. There is a delicate balance between joints that move too little and joints that are hypermobile.
More Access to Chiropractic Instead of Opioids: H.R. 5722
With the opioid epidemic both an ongoing public health crisis and a hot topic extending well beyond the health care industry, Congress continues stepping up to the plate.
A New NCCIH Director ... One That Backs Acupuncture
The third time is a charm—the National Center for Complementary and Integrative Health (NCCIH), a division of the National Institutes of Health (NIH), announced it's newest director, Dr. Helene Langevin.
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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