About

Dr. Suzan Starler is a board licensed chiropractor practicing holistic healthcare from her offices in West Los Angeles and Malibu, California. Her approach offers caring “tough love” support, coupled with the knowledge and experience to work with patients so that they finally understand what is happening with their bodies, and how they can more actively support their own healing.

Dr. Suzan attended UCLA for her undergraduate studies and the majority of her pre-med curriculum. She then attended Los Angeles Chiropractic College (now called Southern California University of Health Sciences), where she began to integrate her passion for wellness and her desire to serve. Since 1993, Dr. Starler has been helping patients eliminate pain, recover their health, and pursue healthier lifestyles.

Working closely with her patients, Dr. Suzan develops streamlined and easy to follow plans that bring even the most challenging cases to a greater level of functional capacity, restoring her patients’ quality of life. She found, after many years of clinical practice, that even the best healing program would ultimately fall short of its goals unless the barriers to healing were handled one at a time, in a priority order as determined by the body. To this day, she continues to follow this very effective and successful holistic approach with her patients and in her own life. Dr. Suzan maintains that you must “walk the walk” if you are going to improve and maintain your health.

Star Chiropractic and Nutrition is unique because Dr. Suzan offers her patients “one-stop shopping” for their health care needs. Compassion, patient empowerment, and proper whole body physical and nutritional support are Dr. Suzan’s main tenets for providing her patients with the tools necessary to achieve their personal health goals. She employs cutting-edge technologies for symptoms relating to herniated discs and spinal stenosis, physical rehabilitation in a state-of-the-art gym, and spinal decompression utilizing the DRX9000™. She additionally utilizes Nutrition Response Testing™ to assist patients attain health through personalized nutrition programs, McKenzie Therapies to facilitate a patient’s ability to self treat with specific, easy to perform home exercises, and Quantum Neurology™ protocols to enhance nervous system repair.

The top three messages Dr. Suzan communicate to her patients are:

  • Never accept a dire diagnosis!
  • There is always hope!
  • Commit yourself completely to your personalized healthcare program!

In addition to her private practice, Dr. Suzan has performed ergonomic consulting, through Future Industrial Technologies (FIT), for such corporations as Unicare, United Airlines, Chrysler Corporation, Zenith Insurance, Merrill Lynch, HBO, and BAE Systems. Dr. Suzan shares this expertise daily with her patients, providing additional tools to help eliminate chronic, recurring symptoms such as headaches, neck pain, low back pain, carpal tunnel syndrome and sciatica.

Professional Designations

  • Doctor of Chiropractic
  • Certified, Mechanical Diagnosis and Therapy, The McKenzie Institute International
  • Advanced Clinical Training (“ACT”) Nutrition Response Testing
  • Quantum Neurology™

Education

  • UNIVERSITY OF CALIFORNIA AT LOS ANGELES (UCLA)
  • LOS ANGELES CHIROPRACTIC COLLEGE

Post-Graduate Studies Pertinent to Current Practice

  • Clinical Nutrition and Diversified Technique
  • Chronic Inflammatory Disease – Understanding Causes & Designing Therapies Maximizing Nutritional Performance
  • Chiropractic Treatment for Children with ADHD, Autism and Other Neurobehaviorial Disorders
  • Nutritional Management of the Underlying Causes of Chronic Disease
  • Mulligan Concept – Mobilizations with Movement
  • Mulligan Concept – Mobilizations with Movement – Lower Quadrant
  • Mulligan Concept – Mobilizations with Movement – Upper Quadrant
  • Applied Kinesiology Sports Symposium
  • Advanced Ergonomics of Sitting
  • Rehabilitation of Common Athletic Injuries
  • The Neuroendocrine Immunology Of Hepatic Detoxification
  • The Inflammatory and Autoimmune Singling System
  • Mastering the Thyroid
  • Thyroid- Brain-Immune Connection
  • Neurotransmitters and the Brain
  • The Koren Technique
  • The Brain-Gut Axis and Clinical Application
  • Breaking the Complex Web of Leaky Gut
  • Metabolic Biotransformation
  • Integrative Assessment Technique
  • Renewing the Aging Brain
  • The Heat is On – Menopause and PMS
  • Activator Methods
  • No Nonsense Rehab
  • Golf Injuries and Exercises
  • Advanced Stabilization of the Lumbar Spine
  • Chronic Inflammatory Disease – Understanding Causes & Designing Therapies
  • Touch For Health – Functional Assessment of Muscle Imbalance
  • The Foot and Spine – Closed Chain Kinematics
  • Whiplash, Vertigo and Headache
  • Functional Pathology of the Motor System and Rehab Guidelines
  • Neurochemistry of Childhood Brain Developmental Disorders
  • Neuroendocrine Immunology or Perimenopause
  • Neuroendocrine Immunology of Andropause
  • Environmental Toxicity and Neuroendocrine Immunology
  • Inflammatory and Autoimmune Signaling Systems
  • Mastering Functional Blood Chemistry
  • Integrative Assessment Technique (Series Seminar)

Professional Associations

  • American Chiropractic Association
  • The McKenzie Institute International
  • Santa Monica Professionals
  • Holistic Chamber of Commerce
  • Santa Monica Chamber of Commerce
  • West Los Angeles Chamber of Commerce

Facebook Posts

5 months ago

Dr Suzan Starler DC Cert MDT

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Good morning! Check out this article by Dana Poblete! I agree!

FOOD
Why Salad Might Not Be The Best Choice After All

September 24, 2015
by Dana Poblete for Thrive Market

Why Salad Might Not Be The Best Choice After All

Have you heard? Salad is Public Enemy No. 1 right now—much to the dismay of faithful dieters everywhere, and a delight to all of its naysayers.
Let’s be totally honest: How often have we sat down to lunch and stared into a pile of lettuce wishing it would morph into something more tantalizing? Plenty. But the health benefits are worth the sacrificial sad salad of iceberg lettuce, cucumbers, and a few carrot shavings, right? Wrong.

Salad is a sly one at inspiring the health halo effect. But its role in the human diet and the environment is anything but angelic. Lettuce is little more than a glorified garnish to heaps of other fillers like celery and cucumbers, and all too often, these ingredients swim in high-calorie dressing with the sodium content of a salt lick. And just because a salad is green, doesn’t mean it’s green. Lettuce alone requires its fair share of water and fossil fuels to get from farm to table, where it delivers only a nominal amount of nutrition.
But don’t get us wrong; salad can often be a smart and satisfying meal option. Here are six do’s and don’ts to ensure a sad salad will never be had again.

Do it yourself.

Don’t pat yourself on the back for ordering a Cobb salad from a chain restaurant.
A typical California Cobb salad—topped with bleu cheese, ranch, and bacon—from a national chain restaurant could have as much as 1,030 calories and a whopping 1,680 milligrams of sodium. A safer way to ensure a healthier salad: Make it at home where you can handpick the most nutritious ingredients and control the portions.

Do start with nutrient-rich greens.

Don’t stick to plain lettuce.
In 2011, lettuce was grown on 206,000 acres of California’s 25.3 million acres of total farm land. That’s a lot considering it’s only slightly more nutritious than water, which comprises about 96 percent of each leaf. Okay, all vegetables are mostly water—but still, iceberg lettuce pales in comparison to other greens like kale and spinach when it comes to nutritional value. (One hundred grams of spinach contains 188 percent of daily requirements for vitamin A and 47 percent for vitamin C, compared to the same amount of iceberg lettuce, which provides 10 percent and 5 percent, respectively.)
And have you tasted iceberg lettuce? We haven’t. (Get it?) Try arugula, also known as rocket, for a salad with a peppery bite. Better nutrition and more flavor just from ditching plain old lettuce? Sounds like an easy win.

Do throw in tons of colorful vegetables.

Don’t throw together a bunch of garnishes.
Just like lettuce, cucumber and radishes contain very little nutrition on top of high water density compared to other vegetables. Some people claim celery is a negative-calorie food, meaning it may require more energy to digest than the energy it actually delivers to the body. Although this is a controversial point, why load a salad with fillers when there are a rainbow of vegetables out there that can pack essential vitamins and minerals into a single meal?
Be adventurous and add in some sautéed Brussels sprouts or mushrooms, or roast some sweet potatoes to mix into a salad for plenty of nutrition and an added dimension of flavor and texture. Sweet potatoes are among the vegetables with the lowest water content (about 77 percent). Plus, cooked vegetables are typically easier to digest than a fully raw salad.

Do add healthy protein.

Don’t add processed protein.
The easy way to salad nirvana is to pile on barbecued or fried chicken strips, maybe a handful of cheese, and a dollop of sour cream. It’s tempting, but it’s a quick way to negate the whole point of eating salad. Instead, go for a healthy dose of protein in the form of a hard-boiled egg. Sustainable tuna and wild-caught salmon are also great options, and provide essential omega-3 fatty acids. For vegetarians and vegans, try flaxseeds, which also contain omega-3s, as well as legumes like garbanzo beans. If you gotta have the cheese and the sour cream, opt for organic, and do it in moderation.

Do experiment with homemade dressings.

Don’t reach for store-bought ranch or bleu cheese every time.
We get it—sometimes it feels like only excess amounts of oil and croutons can save a salad. But one serving of bleu cheese dressing can contain about 142 calories and 280 milligrams of sodium—more than all the rest of the salad ingredients combined, in some cases. A simple homemade citrus vinaigrette made with extra virgin olive oil, champagne vinegar, lemon juice and zest, cracked black pepper, and sea salt will do the trick. Keep dressing portions to two tablespoons.

Do compost uneaten salad.

Don’t throw it in the garbage.
It’s easy to be overly ambitious about a commitment to eating salad; greens can turn into slime quickly in the fridge when we’re rushing to and from work and enjoying more decadent lunches and dinners out. That may be why 1 billion pounds of lettuce ends up in landfills each year. If salad ingredients go to waste, don’t throw them in the garbage; it’s destined to rot in a landfill, releasing methane into the atmosphere. Instead, make an effort to compost your greens so that they can go right back into the soil. Ultimately, be mindful of how much lettuce and other produce you will realistically eat.

If you’ve been looking for a reason to pass on the salad, go ahead and skip it in favor of another nutritious, veggie-heavy meal like a stir fry or veggie bowl.

But if you wholeheartedly love it, or a salad is the most conscientious option next to a double cheeseburger and fries, go for a big bowl of greens. Just go the extra mile and choose your salad ingredients wisely.
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