Vertebral Subluxation Complex aka VSC

Symptoms: There are five stages to Vertebral Subluxation Complex, a condition that worsens over time. The first stage is kinesiopathology which often is felt as nerve irritation. The second stage is neuropathology which is increased nerve irritation, often referred to as a pinched nerve resulting in a ‘pins and needles’ or numb sensation around the spine. The third stage is myopathalogy, which affects the muscles causing them to either atrophy or become too tight which can lead to muscular imbalance, back spasms, and/or back pain. The fourth stage is histopathology, which affects the soft tissue areas and can lead to long-term swelling of structures like ligaments, disks and other soft tissues. The fifth stage is pathophysiology which transforms the joints into solid blocks of calcium.

Vertebral Subluxation Complex aka VSC Overview: Vertebral subluxation complex (VSC), often referred to as a subluxation, involves five recognized components. In its early stages, patients might not even know they have a problem because there may be no pain or discomfort in its early stages.

Vertebral Subluxation Complex can affect every part of the spine, including the thoracic spine, or middle back. (The thoracic spine the part of your spine from the bottom of your neck to the top of your lower back.) As vertebral sublaxation complex develops, you may feel pain along your thoracic spine, and movements such as leaning back may aggravate it.

As its name implies Vertebral Subluxation Complex is complicated and because it’s a condition affecting the spine, it can affect other areas of the body as well. Your brain communicates with the rest of your body via the nerves and research suggests that subluxations interfere with these brain-body communications.

Trauma (car accidents and falls), toxins (alcohol, drugs, environmental pollutants) and emotional stress (worry and anxiety) have been identified as primary causes of subluxation. When any of these is present, it can lead to vertebral subluxation complex.

In the first stage of VSC, kinesiopathology, the spinal joints become stuck, which forces the surrounding joints to compensate by working harder in order to compensate. The fact remains that the spinal joints aren’t functioning properly—this can distort the spines curvature and the stuck joint can cause nerve irritation as the malfunctioning spinal bones stretch, twist or pull nerve tissue.

Neuropathology, the second stage of VSC, is an escalation of the first stage and usually involves extreme nerve irritation or a pinched nerve which include “pins and needles” or a numb sensation surrounding the spine. Irritated nerves can also increase a person’s susceptibility to disease.

This interference in the nervous system can lead to myopathalogy, the third component of VSC, which involves abnormalities in muscle function. As your body tries to compensate, nerve impulses may diminish to the point that they under stimulate muscles, causing them to weaken and atrophy, or the nerve impulses may become too strong and over stimulate muscles, causing them to work too hard and tighten, potentially leading to a muscular spasm. This in turn may lead to muscles and joint inflammation. From there, problems may spread to the rest of the soft tissues in the spine.

Once the problems spread to the soft tissues, the fourth component of VSC, histopathology, comes into play. Histopathology occurs when the abnormal spinal joint function diminishes blood supply to the soft tissues, leading to long-term swelling of ligaments, disks and other soft tissues.

Left untreated, Vertebral Subluxation Complex can affect the whole body in the fifth stage of VCS, pathophysiology. In this stage of VSC, calcium deposits build up as your body attempts to compensate for a malfunctioning or traumatized joint by creating bone spurs or other abnormal growths. In time, your immobile, untreated joints can turn into solid blocks of calcium. This is known as subluxation degeneration, the final component of VSC, which gets worse as you

It can take many years for someone to develop the problems associated with the latter components of Vertebral Subluxation Complex, but the condition can begin at any age. Therefore, it’s important to visit Dr. Suzan Starler, D.C. as soon as you feel any symptoms of VSC, for a thorough examination to determine the optimal care plan to care for your condition.

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

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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