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Six packs are made in the kitchen and not in the gym!

Chiropractic Solutions Newsletter

March 2017

From the Doctor

M # 3Playing full court basketball at the SERF (@ UW-Madison) with my buddies back in 2000 for two hours and then lifting weights for a half hour–I thought I had figured out how to lose weight.  I needed to lose weight–I was a chubby 225-pound junior in college.  I wanted to slim up because spring was coming, and I wanted to take my shirt off and feel good about myself.

That was the recipe for losing weight, right?  Work out for hours, sweat, push it, be sore, build muscle, and the weight will come off with time.  The only problem was, it did NOT work for me.   I did not lose any weight, did not lose any of my 38-inch waist, and I was frustrated.

This frustration and weight stayed with me for years.  I kept working out, kept eating what I thought was healthy, went to 5 different gyms and trainers, but I was bloated, uncomfortable, and unable to ditch my 38-inch waist no matter how hard I worked at it.

This continued until 2015.  I went to go see Dr. Teff (best chiropractor on the planet), and after he adjusted me, he told me to get my nutrition checked and that he would do it on my next visit.  He found my thyroid was trashed and said that soy was toxic to me.  Since that day, I have been in much better control of my nutrition, my weight and my WAISTLINE.

Once my thyroid kicked into gear, dropping weight and the inches off the WAISTLINE become a realization.  It gave me such a huge advantage in burning fat and boosting my energy, that doing yoga twice a week and eating cleanly is enough for me to keep my weight down and my WAISTLINE slimmer.

80% of weight loss is what you eat and do NOT eat–20% is exercise.

Nutrition testing made it easier to achieve the weight and health I wanted and had been fighting for, for decades.  This is why I am passionate about offering Nutritional Response Testing here at Madison Chiropractic Solutions.

Chelsea’s Favorite Supplement

YOU’RE NOT FAT—YOU’RE BLOATED!  Multizyme, an amazing digestive enzyme, is my absolute favorite supplement!  At the beginning of 2016 I made the decision to take better care of myself and change my lifestyle.  By reducing stress, eating regularly, making healthier food choices, using moderation for not so healthy food choices, and doing yoga, I was able to lose 45 pounds.  The Nutrition Testing with Dr. Matt, along with Multizyme, helped my waistline continue to shrink long after the scale had stopped moving.  Multizyme also has helped reduced the “bubble guts” and gastric discomfort after those not so healthy food choices.  Do your gut a favor and start taking some Multizyme!

 

Chiropractic Solutions Will be Closed:

Friday, March 31  &  Monday, April 3
Please plan accordingly.

 

March Chiro Madness Promo
We are doing a MARCH MADNESS PROMO in the office!

  • Details: Patients fill out their bracket and submit it by March 16th, before the games begin.
  • Points are earned using the NCAA scoring method of 1,2,4,8,16,32.
  • Points can also be earned by:
    • Facebook Check-in = 1 Point
    • Wear a jersey to the office = 1 Point
    • Google/Yelp review = 5 Points
    • Refer a patient = 20 Points
    • Set up a Talk = 30 Points

Most points earned by April 6th wins a FitBit!!

VA Choice Program

Chiropractic Solutions is now an approved provider through the VA Choice Program!  If you are veteran or know a veteran that could benefit from chiropractic care, ask the VA for a referral to see Dr. Matt at Madison Chiropractic Solutions. We are proud to serve our veterans!

Thai Red Curry with Butternut Squash

Serves 4
Total Time: 45 minutescurry-squash-chickpeas

  • 1 small butternut squash (about 2 pounds)
  • 2 tablespoons Oil of Choice (Suggested: Ghee or Coconut Oil)
  • 1/3 cup Thai red curry paste
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • Kosher salt
  • One 13-ounce can unsweetened coconut milk
  • 1/3 cup fresh cilantro, plus more for garnish
  1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
  1. Heat a large heavy pot over medium-high heat. Add the ghee or coconut oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
  1. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
  1. Divide the curry among four soup bowls, top with cilantro, and serve.
Matt Kingston
About the author

Dr. Matt Kingston is a licensed Chiropractor who received his bachelor’s degree from the University of Wisconsin – Madison, and his doctorate from Palmer College of Chiropractic, in Davenport, Iowa. Dr Matt can be seen at Chiropractic Solutions in Madison, WI.

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