Dr. Darr Asks some important questions of interest to Bozeman residents - Chiropractor Bozeman Dr. Darr Asks...

Why does chiropractic work?
Chiropractic works because your nervous system, consisting of your brain, spinal cord and all the nerves of your body, controls and regulates every cell, tissue, organ and system of your body. A chiropractor locates and reduces areas of nervous system compromise (usually along the spine) so your capacity to heal is restored. Chiropractic works by helping your body work as it was designed.
Are chiropractors just concerned with the spine?
Our interest in the spine is because it covers the major communications conduit between your brain and your body. As a Bozeman chiropractor my job is to locate areas (usually along the spine) that interfere with proper nerve communications to and from your brain. Chiropractic adjustments help restore nervous system integrity. In this way, chiropractic care can affect the function of your entire body.

Don't Nuke Those Veggies!

Diet and nutrition image.

What’s the best way to prepare vegetables? Steam them? Microwave them? Boil them?

Vegetables are a key source of antioxidants ~ cancer-fighting compounds that also help prevent heart disease. The disease-fighting benefits of vegetables can be affected by the way in which they are prepared.

The Journal of the Science of Food and Agriculture reported the results of a study that involved several ways of preparing broccoli. Broccoli that was microwaved lost 97 percent of flavonoids, 74 percent of sinapics and 87 percent of caffeoyl-quinic derivatives (three different types of antioxidants). When boiled, the broccoli lost 66 percent of its flavonoids and when tossed in a pressure cooker, it lost 47 percent of its caffeoyl-quinic derivatives.

However, steamed broccoli lost only 11 percent of flavonoids, 0 percent of sinapics and 8 percent of caffeoyl-quinic derivatives. Steamed vegetables do not come in direct contact with the boiling water so their nutritional elements are not lost or boiled away. Microwave ovens heat vegetables from the inside and also use water, a combination that virtually destroys valuable antioxidants.

Still…if it comes down to eating microwaved vegetables or no vegetables at all…microwaved wins!