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Spinal Cord Hypersensitivity

Some people seem to recover from injuries fast than
others. Why is that? They may claim to be 'fast healers' or
'have a high pain threshold', but are they right? The appropriate answer
to this would be yes and no.
A recent study performed in Switzerland and published in
the journal Pain (Banic, et al, 2004), looked at the causes of
increased pain levels of whiplash patients and fibromyalgia patients
versus a controlled subject group. This study was designed to
evaluate pain from object measures, rather than patient reports of
pain.
The nociceptive withdrawal reflex was used to
evaluate response time in the test subjects. This reflex occurs when
a sharp stimulus like a pin prick is applied to the bottom of the
foot. The leg will jerk up and away. The response time of
pulling away measures 'excitability' of the nervous system.
Those subjects who had trauma prior to their recent
whiplash were excluded from the study, as were fibromyalgia patients who's
pain began after a trauma. Pain and psychological assessments were
also used.
The results showed that pain detection and tolerance
were lower in the two groups when compared to the control group. The
reflex thresholds were also lower in the two groups when compared to
the control group.
This means that the amount of stimulation need to elicit a
pain-induced reflex is less if the patient suffers from a whiplash injury
or has fibromyalgia, than if they don't.
Tissue damage and inflammatory chemicals are the suspected
culprits in sensitizing the spinal cord and nerves. This
means that seemingly minimal stimulation may cause pain, spasming and
debilitation in someone who appears to be normal in appearance. This
would be the person who is told that the pain is "all in your
head" because the test don't show anything objective.
The significance of this study as reported by the authors
is that:
"...whiplash and fibromyalgia have a similar
central nervous system basis and chronic pain in these patients can
be objectively determined."
This is why chiropractic care is so important to whiplash
and chronic pain sufferers. The structural correction made with care
stops the pain cycle, balances proper weight-bearing on the joints and the
Activator adjusting technique properly stimulates 74% of all joint
neurology in the re-education process.
The Activator Methods Technique not only makes physical
structural correction, but imparts neurological balancing. New
research continues to prove us right!
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Eileen's Corner
Basil-Cilantro Pesto
This pesto is very versatile and can be used straight atop
a cracker or melba toast with cheese, mixed with a little mayo for a dip,
or mixed with hot/cold pasta for a nice change of pace! Enjoy the
vibrant flavors!
1 cup of fresh Basil Leaves without stems
1 cup of fresh Cilantro leaves (about 1 bunch)
2 cloves of Garlic, chopped
1/4 medium Onion, diced
1/2 of a 4 1/2 oz can of chopped Black Olives
Juice of 1/2 of a fresh Lemon
2 tablespoons Extra Virgin Olive Oil
Dash of Worcestershire
Small dollop of Yellow Mustard
Liberal salt and fresh ground black pepper
Pinch of red pepper flakes
* (optional: 5-6 almonds chopped)
Using a food processor on high speed, first blend the
onion and garlic together until finely chopped.
Next, add the basil and chop into the onion/garlic
mixture. Then add the cilantro and do the same thing. This
process can be kind of tedious and you may have to 'push down' the herbs
until they incorporate. Make sure that when you do this, you unplug
the machine and never use your fingers!
Add the olive oil and lemon juice and pulse on low
speed. From this point on it is about incorporating not
chopping. If the mixture seems to dry, add more olive oil. You
will get the hang of this after you make this once or twice.
Blend in the black olives and pulse together.
Finally, incorporate the Worcestershire, mustard, and salt
and pepper, and pepper flakes, and pulse until well blended. Taste
and modify flavors to your liking.
Fresh pesto can be quite earthy and strong, but the flavor
is marvelous. It is even better the next day. It should be
used immediately or stored in an air-tight container in the refrigerator.
WHAT DO I DO WITH THE LEFTOVER OLIVES LEMON, AND
ONION???? Read on......
Fresh Guacamole
Mince 1 clove of garlic with 1/4 of the onion (put the
other half in the fridge for later), and the rest of the can of black
olives in the food processor and chop fine.
Juice the other 1/2 of the lemon into the mix and season
with salt and pepper. Pulse.
Next, add three, ripe, chopped avocados to the processor
and pulse until no large 'chunks' remain.
Pour the mix into a bowl and fold in one coarsely chopped
Roma tomato. If you like your guacamole creamier, add a small amount of
wasabi horseradish mayonnaise. Adjust salt and pepper and place in
fridge to rest for a while.
NOW, make some calls. Have some friends over and
enjoy this good food! |