A NYC Chiropractor Recommends How to Do A Healthy Liver Detox.

A NYC Chiropractor Recommends How to Do A Healthy Liver Detox.

I have this big old liver spot on my left hand, it’s on Large Intestine point 4 and I’ve had it since I was 28 yrs old (I’m 60 now) and it is the result of a badly constructed “liver detox”

The liver detox was one involving drinking only apple juice and doing enemas for 3 days and we are still seeing this type of cleanse or detox in various reincarnations and they all involve depriving oneself of nutrients which does a lot more hurt than good.

Let me explain: the liver is the major way that our bodies remove toxins like heavy metals, industrial compounds and pollutants that can be associated w/ fatigue, muscle pain and weakness, cancer, headaches, nerve degeneration, headaches, rashes, loss of memory, etc.

The liver does this in two Phases; Phase 1 involves oxidation and Phase 2 involves conjugation.

Oxidation involves using oxygen and enzymes to turn a toxin (most toxins are fat-soluble) into a water-soluble substance so they can be more easily executed by the liver or kidneys. Foods that can help Phase 1 do its job are cruciferous vegetables like broccoli and kale, oranges, caraway seeds; nutrients that help are Vitamin C  & E , zinc, selenium and cooper

However the product of this Phase 1 can be even more toxic so the liver needs to process the Phase 1 via a Phase 2 process called conjugation. Conjugation involves combining the oxidized compounds w/ sulfur, amino acids (building block of protein) and organic acids  and  methylation  via Vitamin B12, choline & folic acid and generation of glutathione via N-acetylcysteine so  toxic products can be executed in the bile which then leaves the body via the large intestine.

Phase 2 is helped by adequate protein  as found in nuts, seeds, beans, meat, fish , eggs and dairy, alliums  as found in garlic, onions, citrus, cruciferous vegetables, bioflavonoids as found in peppers, celery, carrots oregano, rosemary, olive oil, pomegranates, milk thistle and cruciferous vegetables.

Medium chain triglycerides, mono-unsaturated fats, Vitamin B1, B2, niacin, B5 and magnesium help with the energy production needed to perform these tasks

And of course, the body needs to have adequate fiber in order to move these toxins out of the body quickly before they are reabsorbed.

So you can see that water or juice fasts are harmful to the body as they deplete the body of the nutrients need for a healthy detoxification.

I now do  a “spring cleaning –liver detox” week in which only foods that are organic /glass fed, etc are eaten  and I add a liver support program that has all the Phase 1 and Phase nutrients (from Metagenics
http://www.metagenics.com/products/a-z-products-list/UltraClear
) that my liver needs for detoxification.

For patients who have altered detoxification function may be due to genetic predisposition, a history of chronic nutrient insufficiency, and/or toxin overload, which can result in a build-up of stored toxins and a subsequent increase in symptoms and/or tissue damage, I recommend
http://www.metagenics.com/products/a-z-products-list/UltraClear-PLUS
 .

And I know that I (or my patients) will not be getting any more big old liver spots from a badly constructed liver detox.

 © 2011-Dr. Vittoria Repetto

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice at 455 W. 23rd St , NYC 10011; please go to www.drvittoriarepetto.com.

And please check out the Patient Testimonials at the “Our Practice” page at the web site.

A NYC Chiropractor’s Thoughts on “Not So Real” Food

Today in the NYTimes:
http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=2
 which talks about taste tests done on foods that don’t contains artificial colors/dyes.

“Without the artificial coloring FD&C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them.”

And I’m thinking to myself as I read ” What about using natural colorings”  and there at the bottom of the article was

“As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days.”

And I have to think how wrong it is to eat a so called food that will be vibrant for years. After all we know that as soon as you pick a fruit,  for example, that it starts to lose nutrients. So what nutrients might be left after years??

Ok, you say but I want some potato chips! Ok how about doing what Michael Pollan suggests; make them yourself. I’d make mine w/ new potatoes and olive oil. The coloring would be natural, some nutrients from the potato and olive oil and no fading because I’d eat it all up.

Let me know what you think!

 © 2011-Dr. Vittoria Repetto

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com.

And please check out the Patient Testimonials at the “Our Practice” page at the web site.

Foods That Modify Estrogen Metabolism (also Testosterone)

Insufficient metabolism (breakdown) and elimination of sexual hormones can increase your chances of developing cancer.

•Cruciferous vegetables: arugula, brussels sprouts, bok choy, broccoli, broccoli rabe, cabbage (white, savoy & red), cauliflower, chinese cabbage (napa), choy sum, collard greens, daikon, kale, kohlrabi, mustard greens, radish, rutabaga, turnips, and watercress

 •Fresh greens and vegetables (assorted colors)

 •Fresh fruit: berries, melons, citrus

 •Legumes: soy -tofu, soymilk, miso, tempeh, steamed soy beans (edamame), chickpeas

 •Beans

 •Raw seeds and nuts: flax seeds

 •Whole grains: oat, whole wheat or rye berries

•Quality protein: fish (tuna, salmon, haddock), hormone free chicken, beef

 •Oils: flax seed (ALA, Omega-3), olive, sesame

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com or www.westbroadwaychiropractic.com

And please check out the Patient Testimonials at the “Our Practice” page at the web site

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Is Low Fat Really Healthy?

Or is a little bit of whole fat better for you?

So here we are with all the health gurus telling us that we should be eating all our foods in their natural forms aka un-processed. And yet when most of them talk about dairy, the majority of these people talk about drinking and consuming low fat milk, yogurt and cheeses. And of course, the same people talk about not using things like coconut milk or eating egg yolks.

In fact I have seen articles talking about the Mediterranean diet and talking about how low fat dairy is part of that diet.  This is strange to this daughter of Italian immigrants who on her travels from her teenage yrs to the present (59 yrs old) never saw her grandparents who lived into their uppers 90’s & low 100′s (nonno & nonna – the latter) or the present healthy 80 something’s in her father’ hometown eat anything low fat.

We have been so obsessed with the concept of low fat/saturated fat/no fat that for over 30 years we have poisoned ourselves by eating margarine and substituting trans fats for saturated fats and have added refined sugars (or worse high fructose corn syrup) to products like yogurt and ice cream. And yet we are fatter and much more important less healthy than we were thirty years ago.

Click here: Do Low-fat Foods Make Us Fat? Mindless Eating Leads Us To Consume More Calories

 

One of our current epidemics is the low levels of Vitamin D in the general population.  Could the fact that we are not consuming enough fat to help absorb the fat soluble vitamins like Vitamin D(the fat soluble vitamins are Vitamin A, D, E and K) and Omega 3′s be playing a part in this besides not getting enough sun?  Fat also help us absorb proteins and calcium.

Our brains also need fat; in fact our brains are mainly fat:
http://www.fi.edu/learn/brain/fats.html#fatsbuild
. Could this obsession with low fat and 30 yrs of substituting trans fats be a factor in the rise of Alzheimer’s and Parkinson’s??

How might a low fat diet affect our dopamine receptors and our fat receptors in our tonque and brain?  Click here: Discovery of ‘fat’ taste could hold the key to reducing obesity

Are you taking turmeric as a natural inflammatory supplement; talk to an Ayurvedic healer and they will tell you that cooking turmeric in butter (ghee) or coconut oil or milk potentates the effect of the turmeric.

We also know that whole fat dairy products (esp. from grass fed ruminants) contain more conjugated linoleic acid and has been shown to be possibly effective for preventing colon & rectal cancer, weight loss and atherosclerosis.

http://www.webmd.com/vitamins-supplements/ingredientmono-826-CONJUGATED%20LINOLEIC%20ACID.aspx?activeIngredientId=826&activeIngredientName=CONJUGATED%20LINOLEIC%20ACID#vit_interactions

http://www.medscape.com/viewarticle/582029

http://en.wikipedia.org/wiki/Conjugated_linoleic_acid

 And to be fair, some of the health gurus either do not demonize saturated fat or are starting to understand that it’s not fat but inflammation and the role that refined carbohydrates have in increasing the inflammation that has a bad effect on your heath.

Please read:
http://www.huffingtonpost.com/dr-mercola/the-cholesterol-myth-that_b_676817.html

&
http://www.huffingtonpost.com/andrew-weil-md/healthy-eating_b_629422.html

So what am I saying?

If you can tolerate dairy products and enjoy them, try switching to quality whole milk products (organic, growth hormone & antibiotic free, non-homogenized, grass fed, etc.) and eat them in moderation; maybe a few spoonfuls of yogurt a day or one pound of cheese consumed over 1-2 weeks.

If you eat meat, again eat them in moderation…try lean cuts from animals that have been grass-fed & raised in a sustainable manner. Eat no more than 4 ozs. a day and try to limit it to 4 times a week.

Enjoy your eggs as nature intended w/ the yolks but limit yourself to 3-4 a week. And either cook them w/ olive oil instead of butter or poach them.

Eat lots of sources of mono-unsaturated fats in addition, incorporate some nuts and seeds into your diet, eat lots of veggies, some fresh fruit and stay away from refined sugars and fake or trans fats.

In other words,  enjoy your food in all its unprocessed whole glory, just be moderate in your intake.

 Here are some studies comparing low fat milk to whole fat milk:

 In a study in American Journal of Epidemiology 2007;166(11):1259-1269 entitled Calcium, Vitamin D, and Dairy Product Intake and Prostate Cancer Risk: The Multiethnic Cohort Study, no association of calcium or vitamin D intake was seen across racial/ethnic groups. In analyses of food groups, dairy product and total milk consumption were not associated with prostate cancer risk. However, low-/nonfat milk was related to an increased risk and whole milk to a decreased risk of total prostate cancer
http://www.medscape.com/viewarticle/567465

Eight-year-old children who drink full-fat milk every day have a lower BMI than those who seldom drink milk. This is not the case for children who often drink medium-fat or low-fat milk.

http://www.sciencedaily.com/releases/2009/11/091103102347.htm

University of Gothenburg (2009, November 4). Children Who Often Drink Full-Fat Milk Weigh Less, Swedish Research Finds. ScienceDaily.

In a study of Effect of consumption of whole milk and skim milk on blood lipid profiles in healthy men, the drinkers of whole milk had low lipid profiles

http://www.ncbi.nlm.nih.gov/pubmed/8116537

In a 16 yr. study of Dairy consumption and patterns of mortality of Australian adults: there was no consistent and significant association between total dairy intake and total or cause-specific mortality. However, compared with those with the lowest intake of full-fat dairy, participants with the highest intake (median intake 339 g/day) had reduced death due to CVD (HR: 0.31; 95% confidence interval (CI): 0.12–0.79; P for trend=0.04) after adjustment for calcium intake and other confounders. Intakes of low-fat dairy, specific dairy foods, calcium and vitamin D showed no consistent associations.

 
http://www.nature.com/ejcn/journal/v64/n6/abs/ejcn201045a.html

 A reduction in dietary saturated fat has generallybeen thought to improve cardiovascular health.  The objective of this meta-analysis was to summarizethe evidence related to the association of dietary saturatedfat with risk of coronary heart disease (CHD), stroke, and cardiovasculardisease (CVD; CHD inclusive of stroke) in prospective epidemiologicstudies.

Design: Twenty-one studies identified by searching MEDLINE andEMBASE databases and secondary referencing qualified for inclusionin this study. A random-effects model was used to derive compositerelative risk estimates for CHD, stroke, and CVD.

Results: During 5–23 y of follow-up of 347,747 subjects,11,006 developed CHD or stroke. Intake of saturated fat wasnot associated with an increased risk of CHD, stroke, or CVD.The pooled relative risk estimates that compared extreme quantilesof saturated fat intake were 1.07 (95% CI: 0.96, 1.19; P = 0.22)for CHD, 0.81 (95% CI: 0.62, 1.05; P = 0.11) for stroke, and1.00 (95% CI: 0.89, 1.11; P = 0.95) for CVD. Consideration ofage, sex, and study quality did not change the results.

Conclusions: A meta-analysis of prospective epidemiologic studiesshowed that there is no significant evidence for concludingthat dietary saturated fat is associated with an increased riskof CHD or CVD. More data are needed to elucidate whether CVDrisks are likely to be influenced by the specific nutrientsused to replace saturated fat.

http://www.ajcn.org/cgi/content/abstract/ajcn.2009.27725v1

Dairy Consumption and the Incidence of Hyperglycemia and the Metabolic Syndrome: Results from a French prospective study, Data from the Epidemiological Study on the Insulin Resistance Syndrome (DESIR).

This study links dairy intake with lower BMI , BP, TG, & reduced insulin resistance. (not funded by industry)
http://www.ncbi.nlm.nih.gov/pubmed/21447660

 

Component in Common Whole Fat Dairy Foods May Cut Diabetes Risk
http://www.sciencedaily.com/releases/2010/12/101220200000.htm

 

© 2010-Dr. Vittoria Repetto

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com or www.westbroadwaychiropractic.com

And please check out the Patient Testimonials at the “Our Practice” page at the web site

Want to be in the know on holistic information and postings? Click here: Facebook | West Broadway Chiropractic & Applied Kinesiology 

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Tell the Obama FDA to say NO to GMO Salmon!

There are a lot of bad ideas in food and agriculture today: high fructose corn syrup (HFCS), rBGH in your milk, but genetically modified (GMO) salmon really takes the cake. Massive mutant GMO salmon, genetically engineered to grow twice as fast as wild salmon, are coming to a table near you if you don’t act today.

On September 3rd, a panel of three Food and Drug Administration (FDA) officials declared that genetically modified salmon were “safe” for human consumption. [1] Somehow, the elite FDA panel arrived at this “decision” based on “scientific research” provided by AquaBounty Technologies, the same company that stands to profit from introducing its patented genes onto our plates.

With the potential approval of GMO salmon, Americans are now entering an alarming new era of genetic experimentation with food animals, nature and the human population. Already the scientific community is warning against the real risk that these unnaturally engineered fish pose to wild species, the environment and human health.

Act today to stop the FDA from allowing this disaster to happen! Click here to automatically sign your name to the petition demanding that the FDA halt approval of GMO salmon.

http://action.fooddemocracynow.org/go/247?akid=201.63330.4Z_lQ5&t=8

Known as “macro-mutants”, AquaBounty’s GMO salmon are designed to ignore natural cycles of food sources and wild fish mating patterns that have existed for eons. [2]

While AquaBounty’s GMO salmon are only days away from being approved, the FDA has only seen scientific studies provided by the company that stands to profit from these patented genes. Because the FDA does not require indendent scientific review of food items that have been declared “substantially equivelant” to natural food and AquaBounty’s GMO salmon are being regulated under the FDA’s new animal drug provision, real independent scientific studies were not required, nor will these GMO salmon be labeled when they reach your plate. [3]

Once again, corporations and our government are trying to place profits over people, profits over food safety, and profits over the environment.

If history and the law of unintended consequences has taught us anything, the FDA’s approval of transgenic GMO mutant fish will be a disaster. For years independent scientists have been warning us about the dangers posed by these GMO salmon. President George Bush’s administration chose to delay AquaBounty’s 2001 application, but the Obama administration’s FDA is getting ready to fast track this dangerous risk to your health and our planet’s future.

Act today to stop the FDA from allowing this disaster to happen! Click here to automatically sign your name to the petition demanding that the FDA halt approval of GMO salmon.

http://action.fooddemocracynow.org/go/247?akid=201.63330.4Z_lQ5&t=11

What will these mutant GMO salmon do to the environment?

One key problem with AquaBounty’s current business model is that they intend to sell the patented GMO salmon eggs to giant aquatic fish “farms” and not raise the fish themselves. [4] By becoming the Monsanto of aquaculture in simply selling the seed stock, AquaBounty solves a key infrastructure problem, but opens the door to mismanagement of its product and potential extinction of wild species. While the FDA states that the patented GMO salmon will be raised on inland fish farm facilities, there is no guarantee that the sold eggs might not accidentally end up in open-water ocean net pens or accidentally be spilled during transport.

If this happens, it could spell disaster. Even more alarming is the fact that, according to the Environmental Assessment that AquaBounty submitted to the FDA, these GMO salmon eggs are to be hatched in a facility on Prince Edward Island in Canada and raised at an inland facility in Panama! [5] That’s right, designed in Canada, raised in Panama, and ready for your plate here in America. To be honest, something smells fishy about this arrangement.

If GMO salmon escape into the wild, scientists warn that just 60 GMO salmon released into a population of 60,000 could lead to the extinction of the wild population in just 40 fish generations. [6] With wild Atlantic salmon already on the list of endangered species, the approval of AquaBounty’s patented GMO mutant fish may very well be a death sentence for wild salmon. One has to ask, what profit could possibly be worth such an outcome?

How will GMO salmon impact human health?

Because independent scientific studies of AquaBounty’s patented salmon have not been allowed, the human health impacts of GMO salmon are not currently known. Shockingly, the FDA is relying on scant scientific documents provided by AquaBounty itself. In fact, the FDA’s own assessment AquaBounty’s studies to determine whether GMO salmon are safe for human consumption states that the studies contain “technical flaws” and provide “insufficient data”.

For two of the studies submitted, AquaBounty used sample sizes so small that they have no scientific credibility, with only 12 fish tested for one study, while the study on possible allergic reactions in humans involved only “6 fertile fish and 6 infertile fish.” [7] Despite this scant evidence, the FDA is currently on the verge of approving the companies GMO salmon.

Serious questions remain about eating fish engineered to grow faster and how that genetically manipulated trait can impact human health, especially that of our most vulnerable populations such as pregnant mothers and children.

Act today to stand up for human health, food safety and the environment. Click here to automatically sign your name to a petition that tells the FDA that there are consequences to meddling with nature.

http://action.fooddemocracynow.org/go/247?akid=201.63330.4Z_lQ5&t=15

Thank you for participating in food democracy!

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com.

And please check out the Patient Testimonials at the “Our Practice” page at the web site.

Water and Your Health

Recently one of my regular patients came in for an adjustment; she was on a new job that requires her to be on her feet for eight hours and a good deal of it outdoors.  And she was having some low back pain and numbness in her thigh.

 So after the orthopedic tests, I tested her Psoas muscle, it was weak on the side of her pain. The Psoas is attached to the front of the lumbar spine and a weakness or a spasm of the Psoas unilaterally can rotate the lumbar spine out of alignment and cause problems with the nerve roots as they exit the lumbar spine.

 And as it is almost summer and the weather has been warm I asked her about her intake of water, she had not been paying attention to her consumption of water. In the Chinese system of medicine, the Psoas muscle is associated w/ the Kidney Meridian and represents the element of water. So I asked her to go to my water cooler and have a few drinks of water; when she returned, I tested her again and this time, the Psoas tested strong.

 I’m telling this story to get to a few points.

 One is to remind people to drink lots of water especially during the warm weather: the composition of our bodies is 72% water and that includes our muscles. Dehydration can cause our muscles to lose strength.

 ”All chemical reactions in the body take place in water. Every cell in the human body is bathed in water, which contains materials to keep them vibrant. Water is a transporter of nutrients and oxygen for proper function of the body’s tissues. Water helps remove waste from the body. Water acts as a natural air-conditioner through perspiration. Water is essential for digestion & absorption of vitamins and minerals. Water keeps our skin moist & supple, as well as a natural lubricator for our joints and internal organs.”
http://www.filtercon.com/water_health.htm

 Therefore dehydration can make us feel fatigued and sluggish; a common complaint compounded by salt loss….I’m talking not only sodium salts but also magnesium and potassium loss. Eating a little more fruit is important as is a small amount of salt (and I do mean sea salt not regular table salt)– see
http://drvittoriarepetto.wordpress.com/2010/03/31/to-salt-or-not-to-salt-that-is-the-question/
.

 Try to consume the equivalent of 6-8 -8 oz glasses of water a day; soups and veggies and fruit do supply some water. Coffee, teas, beer, alcohol and (yes) herbal teas all have diuretic effect on our body so they don’t count as they make us lose more water than they add.

 And to drink water at regular intervals; if you wait until you feel thirsty, your body is already dehydrated. This rule of thumb becomes more important as we age because as we get older, that part of our brain does not signal as efficiently as it once did.

http://www.buzzle.com/articles/signs-of-dehydration-in-the-elderly.html

 Another point is that our spinal disc have less blood vessels perfusing them than the rest of our bodies which means that we get less water to our spinal discs So if you’re thirsty, your spinal discs are drying up and more subject to degeneration; a common cause of back and neck pain.
http://www.spine-health.com/conditions/degenerative-disc-disease/degenerative-disc-disease-natural-degenerative-process

 Raising my glass to you all as I finish w/ another web site for your reading pleasure:
http://www.mayoclinic.com/health/
water/NU00283    

   © 2010-Dr. Vittoria Repetto
If you want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice at 455 W 23rd St., NYC 10011; please go to http://www.drvittoriarepetto.com

And please check out the Patient Testimonials at the “Our Practice” page at the web site.

Want to be in the know on holistic information and postings? Follow me at http://www.facebook.com/pages/London-Terrace-Chiropractic-Applied-Kinesiology/109622855768202
or
Or join me at Twitter: http://www.twitter.com/DrVRepetto

Nutrition Tips: Folic Acid: Killer or Cure-All?

For additional information on l-5-MTHF, please read
http://drvittoriarepetto.wordpress.com/2009/12/16/are-you-utilizing-your-folic-acid-the-case-for-metabolically-active-form-of-folic-acid-%e2%80%93-l-5-mthf/

For supplements, containing L-5-MTHF, please call www.metagenics.com
More on Health
Read the Article at HuffingtonPost

Bok Choy Coma: Vegetable’s Enzymes Put 88-Year-Old Woman in Coma

A lot of vegetables have enzymes that are neutralized by cooking (and yes, you can have them crunchy) such as broccoli which can slow down your thyroid if you eat a lot of raw broccoli.

Traditionally the cultures associated w/ these foods eat them in a cooked state or we have a long culinary history of these foods being cooked.

In other words, cook the veggies that are traditionally consumed in a cooked state and only eat the veggies in a raw state that are traditionally eaten raw such as lettuce or avocado.

And of course, there are foods that have been eaten in either a raw and cooked state.

And there is the issue of missing other important nutrients, vitamins, minerals, proteins, healthy fats when you limit yourself to one food.

http://drvittoriarepetto.wordpress.com

Read the Article at HuffingtonPost

Your Genetics Are Not Your Destiny!

As many of you may know I use Metagenics nutritional products in my office; Metagenics is a functional medicine leader in the development of science-based products and programs that seeks to improve health by helping people achieve their genetic potential through nutrition or nutrigenomics.

Nutrigenomics is the study of the effects of foods, supplements and environmental factors have on how your genes express themselves. In other words, your genetics are not your destiny.

 

This week in the quarterly magazine NY Spirit, an article from Annemarie Colbin, health educator and founder of The Natural Gourmet Institute for Health and Culinary Arts in NYC wrote an article on how the genes work and the affect of food on them.

 

http://www.nyspirit.com/Thoughts_On_Food_And_Health/Your_Genes_Are_Not_Your_Destiny/

Enjoy!

Podcast: Ancient Medicine Today: Applied Kinesiology with Dr.Vittoria Repetto

 

 

 

 

 

I’ve been interviewed for a program called Ancient Medicine Today, here’s the link and a short description written by my interviewer:

http://www.archive.org/details/AncientMedicineTodayAppliedKinesiologyWithDr.vittoriaRepetto

 

February 22, 2010 : On today’s show : We are going to venture into the practice of Applied Kinesiology. Here to share with us what is, as well as what it is not, is Dr.Vittoria Repetto. We’ll also take a walk on the wild side and learn about an herb that makes a great wine, and treats infections. Then, Stay tuned for Glancing at the stars, with Nick Symington. Nick is live in the studio with this weeks Astrological 411.

Dr Vittoria Repetto, is a Chiropractor as well as a practitioner of Applied Kinesiology. Vittoria practices in New York City. If you would like to find out more about Applied Kinesiology as well as other cutting edge health topics, I recommend taking a look at Dr.Vittoria Repetto’s blog. You will find it at :
http://drvittoriarepetto.wordpress.com/

Applied Kinesiology is a system that evaluates: structural, chemical and mental aspects of a person’s health. The combined terms applied and kinesiology describe the basis of this system, which is the use of manual muscle testing to evaluate body function through the dynamics of the musculoskeletal system.

In general, the applied Kinesiologist finds a muscle that tests weak and then attempts to determine why that muscle is not functioning properly. The practitioner will then evaluate and apply the therapy that will best eliminate the muscle weakness and help the patient. In some cases, the practitioner may test for environmental or food sensitivities by using a previously strong muscle to find what weakens it.

Treatments may involve specific joint manipulation or mobilization, various myofascial therapies, cranial techniques, meridian and acupuncture skills, clinical nutrition, dietary management, as well as counseling.

 

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com.

And please check out the Patient Testimonials at the “Our Practice” page at the web site.