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December 30, 1988 - Image 50

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-12-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

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Health News...

DO YOU KNOW WHY THE SPINE
IS SO IMPORTANT?

BY DR. STANLEY LEVINE, D.C.
Doctor of Chiropractic

First of all, the spine par-
ticipates in all major body
movements, such as reaching,
bending and stooping. In move-
ment of the arms and legs, the
spinal column is involved
because the muscles, which aid in
moving the limbs, attach to the
spinal column.
Second, the spine functions
as a shock absorber for the body. This is due to
its functional curves and the discs between each
vertebrae.
Third, the spine is the support for the body,
arms and head. Thus, the posture of an in-
dividual can be maintained if the spine is in good
condition.
Fourth, the spine protects the spinal cord
and through openings between each vertebra the
spinal nerves emit. These nerves branch and
make a connection with every tissue in the body.
When you consider the above facts, the im-
portance of periodic chiropractic examinations
becomes obvious as does the risk of loss of
health and vitality by neglecting these examina-
tions, also becomes obvious.

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Dr. Stephen M. Tepper
Dr. Robert W. Levine

FRIDAY, DECEMBER 30, 1988

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FEELING GOOD

Germ Wars

Continued from preceding page

only causes for concern.
Other potentially dangerous
chemicals are finding their
way into the food supply.
Agents used as pesticides,
such as EDB and heptachlor,
and growth promoters, such
as daminozide (Alar), are ab-
sorbed systemically and
become part of the chemical
makeup of food. Cooking does
not destroy them. Hormones
and animal drugs are similar-
ly showing up as residue in
meat, milk and eggs. Many of
these agents are known
carcinogens.
These hazards have come to
light only because of the
efforts of consumer activists.
As long as potentially harm-
ful agents remain in the food
supply, it is up to food pre-
parers to make sure that food
comes to the table in a whole-
some state. Consumers have
to be vigilant and aware,
since contamination usually
has no visible signs.
Ask questions about how
the food was processed and
read labels. If a grocery store
or processor refuses to use
products exposed to suspect
substances, they usually will
say so. In addition, certain
groups such as the Nutri-
tional Effects Foundation are
granting a voluntary seal to
producers who keep their red
meat antibiotic-free.

Researchers also are work-
ing on developing better, safer
ways of bringing food to
market. Radiation of food is
being explored as a way of
avoiding food additives and
cutting back on the threat of
microbiological contamina-
tion. By sterilizing food
through exposure to a strong
source of radioactivity, pro-
ponents say the food can be
made nearly germ free, while
its shelf-life is extended.
Irradiated foods are already
sold in France, the Nether-
lands and other countries,
although the safety of eating
irradiated food has not been
proven to the satisfaction of
U.S. regulatory agencies and
many consumers. Only spices
are treated with radiation in
commercial quantities in the
United States. Irradiation as
a means of killing nematodes
that cause trichinosis in pork
also has been approved since
1985. No meatpackers yet use
the process.
Food safety is a problem
that cannot be ignored. At all
levels, from the farm to the
processing plant to the kitch-
en table, food needs to be
handled with care if it is to
safely provide nutrition.
Until better inspection
techniques are in place, it's a
good idea to watch what you
eat. ❑

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