Back Clinic Diets. The sum of food consumed by any living organism. The word diet is the use of specific intake of nutrition for health or weight management. Food provides people with the necessary energy and nutrients to be healthy. By eating various healthy foods, including good quality vegetables, fruits, whole-grain products, and lean meats, the body can replenish itself with the essential proteins, carbohydrates, fats, vitamins, and minerals to function effectively.
Having a healthy diet is one of the best things to prevent and control various health problems, i.e., types of cancers, heart disease, high blood pressure, and type 2 diabetes. Dr. Alex Jimenez offers nutritional examples and describes the importance of balanced nutrition throughout this series of articles. In addition, Dr. Jimenez emphasizes how a proper diet combined with physical activity can help individuals reach and maintain a healthy weight, reduce their risk of developing chronic diseases like heart disease, and ultimately promote overall health and wellness.
Nearly half of all deaths from heart disease, stroke and diabetes in the United States are associated with diets that skimp on certain foods and nutrients, such as vegetables, and exceed optimal levels of others, like salt, a new study finds.
Using available studies and clinical trials, researchers identified 10 dietary factors with the strongest evidence of a protective or harmful association with death due to “cardiometabolic” disease.
“It wasn’t just too much ‘bad’ in the American diet; it’s also not enough ‘good,'” said lead author Renata Micha. “Americans are not eating enough fruits, vegetables, nuts/seeds, whole grains, vegetable oils or fish,” she said.
Micha is an assistant research professor at the Tufts University School of Nutrition Science and Policy in Boston.
Data Reveals Overwhelming Statistics
The researchers used data from multiple national sources to examine deaths from cardiometabolic diseases — heart disease, stroke and type 2 diabetes — in 2012, and the role that diet may have played.
“In the U.S. in 2012, we observed about 700,000 deaths due to those diseases,” Micha said. “Nearly half of these were associated with suboptimal intakes of the 10 dietary factors combined.”
Too much salt in people’s diets was the leading factor, accounting for nearly 10 percent of cardiometabolic deaths, according to the analysis.
The study identifies 2,000 milligrams a day, or less than 1 teaspoon of salt, as the optimal amount. While experts don’t agree on how low to go, there is broad consensus that people consume too much salt, Micha noted. Other key factors in cardiometabolic death included low intake of nuts and seeds, seafood omega-3 fats, vegetables, fruits and whole grains, and high intake of processed meats (such as cold cuts) and sugar-sweetened beverages.
Each of these factors accounted for between 6 percent and 9 percent of deaths from heart disease, stroke and diabetes.
“Optimal” intake of foods and nutrients was based on levels associated with lower disease risk in studies and clinical trials. Micha cautioned that these levels are not conclusive. Optimal intake “could be modestly lower or higher,” she explained.
Low consumption of polyunsaturated fats (found in soybean, sunflower and corn oils) accounted for just over 2 percent of cardiometabolic deaths, according to the study. High consumption of unprocessed red meats (such as beef) was responsible for less than one half of 1 percent of these deaths, the analysis showed.
The take-home message: “Eat more of the good and less of the bad,” Micha said.
Proper Nutrition for Optimal Health
Vegetable intake, for example, was considered optimal at four servings per day. That would be roughly equivalent to 2 cups of cooked or 4 cups of raw veggies, she said. Fruit intake was deemed optimal at three daily servings: “For example, one apple, one orange and half of an average-size banana,” she continued.
“And eat less salt, processed meats, and sugary-sweetened beverages,” she said.
The study also found that poor diet was associated with a larger proportion of deaths at younger versus older ages, among people with lower versus higher levels of education, and among minorities versus whites. Dr. Ashkan Afshin is acting assistant professor of global health at the University of Washington’s Institute for Health Metrics and Evaluation.
“I commend the current study’s authors for exploring sociodemographic factors, like ethnicity and education, and their role in the relationship of diet with cardiometabolic disease,” said Afshin, who was not involved in the study. “This is an area that deserves more attention so that we may fully understand the connection between diet and health,” he said.
The study doesn’t prove that improving your diet reduces risk of death from heart disease, stroke and diabetes, but suggests that dietary changes may have an impact.
“It is important to know which dietary habits affect health the most so that people can make healthy changes in how they eat and how they feed their families,” Afshin said.
The study was published March 7 in the Journal of the American Medical Association.
In an accompanying journal editorial, researchers from Johns Hopkins University urged caution in interpreting the findings.
According to Noel Mueller and Dr. Lawrence Appel, the results may be biased by the number of dietary factors included, the interaction of dietary factors and the authors’ “strong assumption” that evidence from observational studies implies a cause-and-effect relationship.
Still, the editorialists concluded that the likely benefits of an improved diet “are substantial and justify policies designed to improve diet quality.”
SOURCES: Renata Micha, R.D., Ph.D., assistant research professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston; Ashkan Afshin, M.D., Sc.D., acting assistant professor of global health, Institute for Health Metrics and Evaluation, University of Washington, Seattle; March 7, 2017, Journal of the American Medical Association
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Weight Loss Eases Back Pain
Back pain and symptoms of sciatica can affect a majority of the population throughout their lifetime. Research studies have demonstrated that people who are overweight or obese experience more back complications than people with a healthy weight. A proper nutrition along with regular physical fitness can help with weight loss as well as help maintain a healthy weight to eliminate symptoms of back pain and sciatica. Chiropractic care is also another natural form of treatment which treats back pain and sciatica utilizing manual spinal adjustments and manipulations.
I’ve been baking quite a bit of bread lately, and I thought it was high time to share some new bread recipes. Almost a year ago, I posted a top-rated recipe for a traditional two-step, 24-hour sourdough bread. I love that recipe, and I think that it makes a really delicious, sour bread. However, sometimes I want my bread to come out less sour, or I don’t have the time to do the two-stage sourdough process. This recipe I use for a bread that only takes one rise – then it’s shaped and baked.
1-Step Sourdough Bread Recipe
First mix: 10 minutes First rise: 6-12 hours Bake time: 45 minutes
Whisk together until blended in the bowl of a stand mixer with the paddle attachment or in a large bowl with a fork:
460 g Spring Water (don’t use tap water or any chlorinated water) 30g whole psyllium husk (or 20g finely ground psyllium husk)
Mix into the liquid with the paddle attachment or by hand with a wooden spoon:
Pre-shape the dough into a ball and keep it seam-side up in the bowl. Cover the bowl with plastic wrap and let stand at room temperature for 6-12 hours. Keep an eye on it starting at the 6-hour mark.
When the bread has risen significantly, and you think it’s getting close to time, heat your oven to 450 degrees F with a cast-iron dutch oven inside. You will know the bread is ready to bake when it has risen quite a bit, and a fingermark gently poked against the surface of the dough doesn’t fill in immediately anymore. Once it passes the “finger test” and the oven is hot, you can shape the loaf, although it’s better to under-proof a little than over-proof. (If you need to go longer than 12 hours on the rise, put the dough in the refrigerator after the bread shows a significant rise. You can leave it in the fridge for up to a day or maybe three, then shape and bake.)
Carefully invert the bread onto a piece of parchment paper. Shape the bread into a slightly tighter ball by tucking the sides of the dough underneath all around the edge. Dust the top with flour if desired. Score the loaf with slashes 1/2 inch deep.
Using the parchment paper to lift it, carefully place the shaped loaf inside the hot dutch oven. Spritz the bread and all around the cast-iron pan before covering it with the lid. Bake the bread for 25 minutes inside the dutch oven, remove it to the rack, and bake another 20 minutes or until deeply browned. Remove the bread to cool on a rack, or for a crispier crust, let it cool in the oven with the door propped ajar.
A stomach ache can strike for all kinds of reasons, from contaminated food to chronic disease. It passes, sure, but the pain, headache, diarrhea, vomiting and other classic symptoms of stomach flu ensure a crummy couple of days
It can be tough to know what to put in your body when you’re dealing with an upset stomach, but there are a few surefire foods. Ginger, scientifically, is a good place to start. �Ginger and also turmeric, which is a member of the ginger family, seem to be anti-inflammatory,� says Dr. Emeran Mayer, a professor of digestive diseases at UCLA. Both ginger and turmeric are roots, he says, and may have developed special antibacterial properties in order to withstand contamination from microorganisms in soil. Skip the sugary commercial ginger ales, which contain little real ginger, and sip water infused with ginger or turmeric instead, he advises.
You won�t want to eat in the throes of vomiting, but starting to sip water and other beverages right away is a good idea, says Dr. Joseph Murray, a gastroenterologist at Mayo Clinic. Because you�re getting rid of essential vitamins and nutrients with every trip to the bathroom, it�s important to replenish your body�s electrolytes�namely salt, but also potassium and glucose (sugar), he says. If the word �electrolytes� makes you think of Gatorade, you�re not far off. But Gatorade and other sports drinks may not contain enough salt to replenish your depleted stores. �Diluted tomato juice is pretty good, mostly because it�s salty,� Murray says.
Related
Once you�ve stopped vomiting and your stomach feels a bit better, you will want to eat. But don’t sit down for a big meal; nibble food throughout the day instead, Murray explains.
Research from Penn State University�s Hershey Medical Center recommends what every parent knows as the BRAT foods: bananas, white rice, applesauce and toast. Eating only these four foods may be too restrictive (and could lead to malnourishment, especially among kids). But foods like these are good choices, because the harder your inflamed stomach has to work to digest something, the more likely it is to act up, Murray says. Foods that are easy for the body to break down�simple, minimally seasoned carbohydrates like saltine crackers, as opposed to hardier fare like whole grains and leafy greens�are less likely to trigger stabs of pain or a dash to the toilet.
There are plenty of foods you should avoid. Pass on dairy foods, because an upset stomach is likely to have problems digesting and absorbing lactose, Murray explains. �Even in the days or weeks after you�ve recovered, you may experience a temporary bout of lactose intolerance while your gut recovers,� he says. Also, skip high-fat foods (like nuts, oils and avocado), spicy dishes, alcohol and coffee, which may all aggravate a recovering stomach, says Dr. Joel Mason, a gastroenterologist and professor of medicine and nutrition at Tufts University.
What about probiotics? While Mason and other experts say there�s promising research on probiotics for relief of gut-related conditions, there�s still not good evidence to support swallowing probiotic-rich foods to cure a stomach ache. One problem with probiotics is that the micro-organic makeup of your gut is different from everyone else�s. �There are also hundreds of probiotic strains, and the effect each has may be determined by your [gut�s] microbiome composition,� UCLA�s Mayer explains. �In the future, we may be able to map your microbiome simply and inexpensively, and make appropriate probiotic recommendations.� But we�re just not there yet.
Another issue is that nearly all the research linking probiotics to relief of gut-related issues has looked at freeze-dried probiotics in capsules or tablets, Mason says. �Eating yogurt or Kefir or other probiotic foods to relieve symptoms may be effective, but that hasn�t yet been shown.�
While probiotic supplements are likely safe for most people, Mason says ingesting probiotics could in some cases be risky. �When you consume a probiotic, you�re consuming billions of bacterial or fungal spores,� he explains. In �the vast majority of instances,� that won�t hurt you. �But if you have an impaired immune system, there�s pretty good documentation that ingesting these organisms can set off very serious infections�even life-threatening infections,� he explains.
If you want to roll the dice with probiotics, you�re best off sticking to those found in traditional food sources like sauerkraut, kefir, and kombucha. �Eat those three, and you�ll get a wide range of probiotics,� Mayer says. There may not be strong evidence yet to show they can relieve an achy stomach, “but they�re what I would give to my own family,� he says.
Ingesting high-concentration hydrogen peroxide as a “natural cure” or cleansing agent may land you in the emergency room, health experts caution.
Of particular concern are alternative drinking “therapies” that proactively promote the health benefits of potent peroxide. These so-called “super water” cures are anything but curative, researchers said, with ingestion leading to heart attack, stroke, and in some cases, death.
“Alternative medicine practices are not always safe,” said study lead author Dr. Benjamin Hatten. He’s currently an assistant professor in the department of emergency medicine at the University of Colorado School of Medicine.
“In addition to the lack of scientific evidence of benefit, ingestion of high-concentration peroxide can be life-threatening. This product is much more dangerous than the household hydrogen peroxide that comes in a brown bottle and is used by the public to clean wounds,” Hatten said. He conducted this research while at Oregon Health & Science University.
The current investigation looked at both the accidental and intentional consumption of industrial-concentration peroxide in formulations of 10 percent or more. That’s different from the low-concentration (3 to 5 percent) hydrogen peroxide liquid that people find in drug stores to safely treat external wounds and for cosmetic purposes.
The study included 10 years of information from 2001 and 2011. The information was from the U.S. National Poison Data System and the American Association of Poison Control Centers (AAPCC).
Nearly 300 cases of high-concentration peroxide poisoning were identified
Just under 14 percent of the patients experienced a partial or total blockage of blood flow to the heart (an embolism). Almost 7 percent either died following peroxide ingestion or suffered long-term disability. Both figures, said Hatten, were “much higher than anyone expected.”
Problems Occurred As Long As 25 Hours Following Peroxide Ingestion
What’s more, significant injury — ranging from seizures, respiratory distress, strokes, heart attacks and altered mental states — wasn’t always immediately apparent.
And phony medicine aside, Hatten emphasized the dangers of accidental risk.
“Many of these cases occur when patients store undiluted or minimally diluted high-concentration peroxide in unlabeled containers or fill an old beverage bottle,” he explained. This raises the risk of someone confusing peroxide for water.
“If a consumer insists on consuming high-concentration peroxide for its purported health benefits,” Hatten said, “please keep it locked away in a clearly marked bottle to prevent accidental injury or death.”
And he added that anyone finding someone in distress after possibly ingesting high concentration peroxide should contact emergency services (EMS), find a health care provider, or reach out to their local poison center at 1-800-222-1222.
Dr. Eric Lavonas, a spokesman for the American College of Emergency Physicians, said that “tragically, cases of people who suffer strokes and other severe injuries from drinking high-concentration hydrogen peroxide are not rare.”
Why?
“When you consider that drinking a tablespoon of 35 percent ‘food grade’ [industrial] hydrogen peroxide suddenly releases more than 1.5 quarts of gas into the stomach, it’s not surprising that there are going to be some serious injuries,” Lavonas said.
That sudden release of a large amount of gas makes the stomach stretch. Eventually, the stomach can’t stretch anymore and the person who ingested the peroxide can’t belch fast enough, but the gas has to go somewhere. Sometimes the stomach ruptures. More commonly, the gas enters the arteries and veins, he said.
“Gas bubbles in a liquid rise, and when they get to a small blood vessel, the vessel gets blocked. Because of gravity, this means the most common place to see damage is the brain. The bubbles themselves don’t last very long, but the stroke can be permanent,” Lavonas explained.
Lavonas’ bottom line: “I’m not sure there is any proven health benefit to consuming hydrogen peroxide.”
The study was published recently in Annals of Emergency Medicine.
SOURCES: Benjamin W. Hatten, M.D., M.P.H., assistant professor, section of medical toxicology, department of emergency medicine, University of Colorado School of Medicine, Aurora; Eric Lavonas, M.D., emergency medicine physician and medical toxicologist, Denver Health, Denver, Colo., and spokesman, American College of Emergency Physicians; Jan. 30, 2017, Annals of Emergency Medicine, online
News stories are written and provided by HealthDay and do not reflect federal policy, the views of MedlinePlus, the National Library of Medicine, the National Institutes of Health, or the U.S. Department of Health and Human Services.
You probably know that Americans consume way too much salt, but a new U.S. government report points the finger at some surprising sources of salt in the diet.
The report said the top 5 culprits were:
Bread.
Pizza.
Sandwiches.
Cold cuts and cured meats.
Soup.
Surprisingly, potato chips, pretzels and other obviously salty snacks didn’t make it into the top five, though they did ring in at number 7.
“Most Americans are consuming too much salt and it’s coming from a lot of commonly consumed foods — about 25 foods contribute the majority of salt,” said lead researcher Zerleen Quader. She’s an analyst from the U.S. Centers for Disease Control and Prevention.
Knowing which foods contribute the most salt is important for reducing your salt intake, she said.
Sodium is an essential mineral that helps the body maintain fluid balance, according to the American Heart Association. But, too much in the diet increases the risk for high blood pressure, which in turn boosts the risk for heart attack and stroke. Table salt contains about 40 percent sodium. One teaspoon of table salt has 2,300 milligrams (mg) of sodium, which is the maximum amount recommended by health experts.
The new CDC report found that in 2013-2014, Americans consumed about 3,400 mg of salt daily. That far exceeds the recommended amount, and is more than double the American Heart Association’s “ideal” intake of 1,500 mg daily.
And, clearly, all that salt doesn’t come from the salt shaker. Most comes from packaged, processed and restaurant foods, the report said.
Many of these foods contain moderate amounts of salt, but are eaten all day long, Quader said. It’s not necessarily that foods such as bread are high in salt, but eating several slices a day quickly adds to the total amount of salt you consume.
One way to reduce salt is to pay attention to food labels when shopping and choose the lowest salt option, Quader suggested.
“When cooking at home, use fresh herbs and other substitutes for salt. When eating out, you can ask for meals with lower salt,” she added.
Quader said the food industry can help by lowering the amount of salt it adds to its products. Gradually reducing salt in foods can help prevent high blood pressure (“hypertension”) and reduce the risk of cardiovascular disease and won’t even be noticed by consumers, she said.
The CDC researchers found that 44 percent of the salt people eat comes from just 10 foods. These include bread made with yeast, pizza, sandwiches, cold cuts and cured meats, soups, burritos and tacos, salted snacks, chicken, cheese, eggs and omelets.
Seventy percent of salt in the diet is from 25 foods, the report said. Some of the foods included in the top 25 are bacon, salad dressing, French fries and cereal, the researchers found.
In addition, 61 percent of the salt consumed daily comes from store-prepared foods and restaurant meals. Restaurants have the saltiest foods, Quader said.
Processed foods not only raise blood pressure, but may also increase the risk for cancer, one nutritionist said.
Samantha Heller is a senior clinical nutritionist at New York University Medical Center in New York City.
“Processed meats such as bologna, ham, bacon and sausage, and hot dogs have been classified as carcinogens by the World Health Organization,” Heller said.
In addition, these and other highly processed foods are huge contributors to the excess salt in the Western diet.
“Parents need to understand that feeding hot dogs, fries, and ham and cheese sandwiches to their kids (and themselves) is significantly increasing their risk for certain cancers, hypertension and heart disease,” Heller said.
Lowering salt in your diet is “as simple and as difficult as cooking at home and using fresh ingredients, as often as possible,” she suggested.
“This can save money and time in the long run, and certainly is better for our health,” Heller said. “It may take some time to re-pattern your shopping and eating habits, but your health is worth it.”
The report was published March 31 in the CDC’s Morbidity and Mortality Weekly Report.
This edition of MRM Talking With is focused on Millennials. Stacie Sopinka, Vice President of Product Development and Innovation at US Foods shares with Modern Restaurant Management magazine her views on millennial dining and food trends and why it’s important for restaurateurs to understand this demographic.�In its new Spring Scoop, US Foods aims to help local chefs and independent restaurants create products and food experiences catered specifically for millennials. Some of the highlights include:
Globally inspired cuisines that feature authentic ingredients and international flavors
High-quality products that are both responsibly prepared and satisfy the taste buds
A new menu design offering that helps restaurateurs design top-quality menus
Under the banner “What Millennials Crave,” Spring Scoop features a lineup of 26 new products designed to help restaurant customers attract more millennial diners. Also featured are new menu design capabilities and a wide array of products that address several trends and product attributes important to millennials, including global cuisine, sustainability and portability.
What are some unique trends and dishes millennials crave?
Nearly half of millennials seek globally-inspired foods when dining out.
The demand for ethnic cuisine is continually growing. Nearly half of millennials seek globally-inspired foods when dining out. To meet this demand head-on, we�re recommending that restaurants add items to their menus that feature international ingredients and flavors. Spring Scoop includes products like Pacific Jade� Indian Curry, Thai Red Curry Sauce Starters and Chef�s Line� All Natural Chicken Shawarma to help give chefs and operators easy options to add ethnic flare to their menus.
Natural, organic and sustainably sourced foods are also very popular with millennial diners, with 65 percent saying that they enjoy foods that are natural or organic (The Hartman Group). As demand continues to grow, we�ve made it a priority at US Foods to develop products and responsibly sourced ingredients. Spring Scoop aims to build on the success of last year�s Serve-Good� line with other new, sustainable products like Chef�s Line All Natural Fire Grilled Chicken Breast and White and Dark Turkey Burgers that are vegetarian-fed and raised without antibiotics.
Stacie Sopinka
Why is it crucial for restaurants to cater to this demographic?
Millennials spend more money dining out than any other demographic, so it�s essential that operators understand their preferences and shape their menus accordingly. Studies show millennials spend on average $174 a month on food away from home, compared to $153 for other generations. But what�s really compelling about this demographic is how much they cherish the experience of eating out. Studies also show that an overwhelming majority of millennials will prioritize eating out, even when money is tight.
How is the millennial taste bud different than previous generations?
Millennials are twice as likely to risk danger in order to participate in an adventure. This behavior translates into food as well with bold and spicy flavors being millennial favorites. Extreme Eating can also take the form of participating in decadent offerings like fried chicken, ice cream sandwiches and poutine. Millennials have also redefined the term �healthy� as they shift their focus from low fat and low calorie towards food tribe favorites such as the paleo diet, vegan and gluten free offerings.
What was the process of putting together these new items?
US Foods has a dedicated internal product innovation team that is charged with researching and identifying consumer trends and eating habits to inform our ongoing product development. We have three Scoop launches per year (Spring, Summer and Fall) that average around 25 new products and each launch has a different theme or set of trends that we try to concentrate our product innovation around.
With two-thirds of the team being millennials, we were able to draw on direct first-hand knowledge and experience for this year�s Spring Scoop.
How do you feel they will inspire chefs and restaurateurs?
The new Spring Scoop products will help chefs and restaurateurs attract more millennial diners. These customizable products allow operators to design dishes in their own unique way, which keeps the menu independent and true to their vision.
How important is menu design for restaurants?
Nothing is more important that a first impression, and for restaurants, that first impression is often made through the menu. Recent stats from OpenTable suggest that 86 percent of millennial diners browse a restaurant�s menu online before choosing to eat there. Therefore, menu design should express the personality of a restaurant, be clear, and highlight the most profitable products.
We launched US Foods Menu in Spring Scoop to help restaurateurs design top-quality menus that highlight key dishes and engage diners.
What are some upcoming trends you are seeing?
Diners are increasingly eating on the run and also ordering their meals to go.� We think of this as lifestyle eating � snacking, eating at your desk and in your car are all part of the new norm.� Approximately 20 percent of meals are eaten in cars in the U.S. and with busy schedules eating three square meals is increasingly becoming a rarity.� This opens up opportunities in the foodservice industry for shareable plates, portable healthy foods that are individually wrapped and increased focus on making home delivery ordering easy for customers.
Parkinson’s disease can cause tremors, stiffness and trouble with walking. But a new study suggests that regular exercise can slow the progression of the disease.
Even those with advanced Parkinson’s can benefit from activity, the study authors said.
The research included more than 3,400 patients in North America, the Netherlands and Israel who were followed for more than two years. During that time, Parkinson’s-related changes in mobility were assessed by timing how long it took patients to rise from a chair, walk about 10 feet, turn and return to a sitting position.
The results were published online recently in the Journal of Parkinson’s Disease.
“We found that people with Parkinson’s disease who maintained exercise 150 minutes per week had a smaller decline in quality of life and mobility over two years compared to people who did not exercise or exercised less,” said lead investigator Miriam Rafferty, of Northwestern University and Rehabilitation Institute of Chicago.
“The smaller decline was significant for people who started the study as regular exercisers, as well as for people who started to exercise 150 minutes per week after their first study-related visit,” she said in a journal news release.
The study didn’t look at what specific types of exercise might be best for people with Parkinson’s disease. But the findings suggest that at least 150 minutes a week of any type of exercise offers benefits.
“People with Parkinson’s disease should feel empowered to find the type of exercise they enjoy, even those with more advanced symptoms,” Rafferty added.
The study also found that people with more advanced Parkinson’s disease saw the greatest benefit from 30-minute-per-week increases in exercise. This finding could prove important in making exercise more accessible to these people. Currently, their increased disability may limit their independent participation in community and group exercise programs, according to the researchers.
“The most important part of the study is that it suggests that people who are not currently achieving recommended levels of exercise could start to exercise today to lessen the declines in quality of life and mobility that can occur with this progressive disease,” Rafferty said.
IFM's Find A Practitioner tool is the largest referral network in Functional Medicine, created to help patients locate Functional Medicine practitioners anywhere in the world. IFM Certified Practitioners are listed first in the search results, given their extensive education in Functional Medicine
