Chiropractic nutrition is the use of diet and food supplements to support the chiropractic adjustment and the tool for addressing the biochemical aspect of subluxation [misalignment in spine that put pressure on nerves that go to organs and muscles].
The subluxation is the way the body speaks to us about its needs. Disturbances in function cause specific subluxations by way of the viscera-somatic reflex [organ to spine reflex]. Chronic visceral [organ] dysfunction and or overload will cause a persistent or recurring subluxation.
Relying on the perfect testimony of recurring subluxation to determine nutritional needs enables the doctor or chiropractic to accomplish great things.
Nutrition n. (taken from dictionary.com)
1) The process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues.
2) The science or study that deals with food and nourishment, especially in humans.
3) A source of nourishment; food.
Whole Food Supplements vs. Synthetic Supplements:
“Nature does not produce vitamins, minerals, trace minerals, or any other food components in concentrated or segregated forms, but merges and blends them –synchronizes them – for the body’s needs. The idea that “if a little is good, more is better” leads to ingestion of mega doses of “high potency,” refined, separated “nutrients”, dismantled, disassembled, or artificially manufactured chemical supplements. This will “work” for a short time by pharmacologically stimulating or suppressing. Eventually, this method backfires and causes complications, imbalances. The body works to eliminate the excess and what it perceives as foreign, non-food. It attempts to combine the isolated chemical and other members of the complex, which normally appear in food, taking rather than giving. Such supplements do not contribute to health, they only disrupt it. Balance and function-not quantity- are the keys.”
Excerpt, “Nutrition News and Views” Judith DeCava, CCN, LNC, Vol 3, No 3
Partial Nutrients lost in the Processing of Food
Vitamins B1, B2, B3, B4, B5, B6
Essential Fatty Acids