Wednesday, October 29, 2014

Milk Associated With Higher Death Rate? Alcohol Helps Your Memory?

Barton Chiropractic Reviews - Milk Mustach girl puppy
For decades, we've been told that milk "does the body good," but maybe not, according to Barton Chiropractic review of new research.
According to a new study, drinking large amounts of milk each day does not lower a person's risk of bone fractures and instead may be associated with a higher rate of death.
Based on observational evidence, Michaëlsson and colleagues raise the possibility that milk could increase the risk of particularly hip fractures among women and cardiovascular and overall mortality in both sexes.
Dr. Barton Reviews - Blonde Drinking MilkMilk is high in two types of sugar — lactose and galactose — that have proven to speed up the aging process in animals by increasing oxidative stress and chronic inflammation.The goal of the current study was to find out if the sugars in milk, had the same effect on humans. So researchers analyzed data from 61,433 women (ages 39-74 years) and 45,339 men (ages 45-79) who completed questionnaires inquiring how often they consumed 96 common foods, including milk, yogurt, and cheese. The women were tracked for an average of 20 years, while the men were tracked, on average, for 11 years. The number of deaths and fractures in both groups were recorded.
Dr. Barton Chiropractic Reviews - Milk Mustach
"We indeed found higher oxidative stress and inflammation in women and men who consumed several glasses of milk per day compared with those who drank lower amounts," lead author Karl Michaëlsson told Yahoo Health. Michaëlsson and his research team also found no reduction in fracture risk with higher milk consumption. Furthermore, women who drank more than three glasses of milk a day (average 680 ml) had a higher risk of death than women who drank less than one glass of milk a day (average 60 ml).  
 Our bodies do need calcium to build and maintain healthy bones as well as aid in other important tasks, such as regulate the heart's rhythm and help blood to clot.
ALL* cow's milk (regular and 'organic') has 59 active hormones, scores of allergens, fat and cholesterol.
Most cow's milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow's milk can have traces of anything the cow ate... including such things as radioactive fallout from nuke testing ... (the 50's strontium-90 problem). Dangers Of Milk And Dairy Products 
Alcohol is good for more than making memories—it’s also good for keeping them.
Despite alcohol’s reputation as a brain-cell assassin, new research suggests that drinking daily in moderation after age 60 may actually help preserve your memory.
Barton Chiropractic Reviews - Glass of wineIn the study, published in the American Journal of Alzheimer’s Disease and Other Dementias, the researchers tracked the alcohol intake of 664 people, assessed their cognitive functioning with a handful of tests, and performed scans of their brains.
What they found: Imbibing later in life — as long as it was at a light to moderate level — was associated with better ability to remember specific events, compared to abstaining. This is a significant finding, since episodic memory is the type of recall that usually disappears with dementia. “Over time, you don’t necessarily lose memory of how to do things, “You usually lose memory of events — memories that you have to retrieve, instead of just use. It’s not just forgetting your keys. It’s forgetting key moments in your life.”
The scientists credit alcohol’s ability to preserve the hippocampus. Past research has shown that people with Alzheimer’s disease show shrinkage in this brain region. In the study, MRI’s revealed that the moderate drinkers had greater hippocampal volume than abstainers — further evidence that alcohol does, in fact, shield this part of the brain.
Dr. David A Barton Reviews - wine glass But keep in mind: Although a daily glass of booze may boost your brain, a daily six-pack will not. “All of these improvements actually reverse when people drink more than three drinks per day,” cautioned Zanjani. Over-imbibing may actually accelerate mental decline over time, she said. 
 For more information Contact our office.

If you are suffering, we can help! Visit our office at Concord Chiropractor or call our office at 925 685-2002 to schedule a free consultation with one of our doctors.

Monday, October 27, 2014

Dr. David A Barton reviews - Gluten - Gluten Intolerance

Gluten's Origin: Endosperm

                        Barton Chiropractic handout 10/27/2014

What Is Gluten?

Gluten is not a protein itself but rather a protein composite, which means it is composed of several different proteins. The primary proteins giving gluten its utility in baking and its difficulty in health are glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley). These are elastic proteins in the protein family known as prolamins. This unique protein composite is insoluble in water and comes from the endosperm (see the accompanying picture) within the seeds of grass-related grains.
Gluten's Origin: Endosperm
Gluten exists in the grass-like grains wheat, barley, rye, kamut and spelt. It provides an elasticity and glue-like capacity to hold its flour products together and provide them with a chewy texture. Some argue that other grains — including rice, corn and oats — contain some form of gluten, even if they do not share the profile of peptides associated with any form of gluten sensitivity.

Adverse reactions

In individuals with coeliac disease (spelled "celiac" in American English), consumption of gluten causes adverse health issues.  Coeliac disease is an autoimmune disorder that affects the digestive process of the small intestine.
Non-coeliac gluten sensitivity (sometimes known as gluten intolerance) is a condition thought to arise as a result of an immunological response to gluten that differs in nature to the immune response characteristic of coeliac disease. However, there is no current scientific consensus that this is a genuine pathological condition and the mechanism by which this could occur is unknown.

What Are Gluten Intolerance Symptoms?

Keep in mind how there are over 250 documented symptoms of a gluten sensitivity and their manifestation varies greatly from person to person. I think I have the most common symptoms and the most important symptoms you should know about right away.
  • Abdominal Distention
  • Abdominal Pain and Cramping
  • Alternating Bouts of Diarrhea and Constipation
  • Anemia
  • Arthritis
  • Attention Deficit Disorder (ADD)
  • Back pain
  • Bloating (see Gluten Intolerance Bloating)
  • Bone Density Loss
  • Borborygmi (stomach rumbling)
  • Brittle Nails
  • Canker sores or mouth ulcers
  • Constipation (see Celiac Disease Constipation)
  • Stunted Growth and Failure to Thrive
  • Dental Enamel Defects
  • Depression, Anxiety and Irritability (see Celiac Depression)
  • Dry Hair
  • Dermatitis Herpetiformis
  • Diabetes
  • Diarrhea
  • Edema
  • Fatigue
  • Low Ferritin Symptoms
  • Malodorous Flatulence
  • Malodorous Stools
  • Gluten Ataxia
  • Grayish Stools
  • Hair Loss (Alopecia)
  • Headaches and Migraines
  • Hypoglycemia
  • Infertility (see Gluten Intolerance and Pregnancy)
  • Joint pain
  • Juvenile Idiopathic Arthritis
  • Lactose intolerance
  • Nausea
  • Numbness or tingling in the patient’s hands and feet
  • Osteoporosis
  • Peripheral Neuropathy (including either a tingling or sensation of swelling your toes and fingers)
  • Sjogren’s Disease
  • Steatorrhea (high lipids in the stool, which may cause the stool to float)
  • Teeth and Gum Problems
  • Vitamin and Mineral deficiencies
  • Vomiting
  • Unexplained Weight loss
  • Urticaria

Avoid all food and drinks containing:

  • Barley (malt, malt flavoring and malt vinegar are usually made from barley)
  • Rye
  • Triticale (a cross between wheat and rye)
  • Wheat
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
  • Bulgur
  • Durum flour
  • Farina
  • Graham flour
  • Kamut
  • Semolina
  • Spelt

Many healthy and delicious foods are naturally gluten-free:

  • Beans, seeds, nuts in their natural, unprocessed form
  • Fresh eggs
  • Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
  • Fruits and vegetables
  • Most dairy products
It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:
  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff
I hope this review helps you, but again, do not try to diagnose yourself with a list you find on the Internet. Always consult a professional because this is a very serious condition. For more information contact Barton Chiropractic at (925) 685-2002 or visit our website at


  1. Jump up ^ Harding, Anne (31 October 2011). "Gluten in cosmetics may pose hidden threat to celiac patients". CNN Health. Retrieved 21 October 2012. 
  2. Jump up ^ "Extracting Gluten from Flour". Chaos – it's not just a theory…. 20 June 2010. Retrieved 21 October 2012. 
  3. Jump up ^ "Wheat Starch and Wheat Gluten". GEA Westfalia Separator Group. Retrieved 19 October 2011. 
  4. Jump up ^ "Wheat". GEA Barr-Rosin. Retrieved 8 September 2009. 
  5. Jump up ^ Woychick, JH; et al. "The Gluten Proteins and Deamidated Soluble Wheat Protein". Retrieved 8 September 2009. 
  6. Jump up ^ Sahlstrom, S. & Brathen, E. (1997). "Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling". Food Chemistry, 58, 1, 75-80. Effects of wheat variety and processing conditions in experimental bread-baking studied by univariate and multivariate analysis.
  7. Jump up ^ Edwards, N. M.; Mulvaney, S. J.; Scanlon, M. G.; Dexter, J. E. (2003). "Role of gluten and its components in determining durum semolina dough viscoelastic properties". Cereal chemistry 80 (6): 755–763. doi:10.1094/CCHEM.2003.80.6.755. Retrieved 2007-08-14. 
  8. Jump up ^ Tosi, Paola; Masci, Stefania; Giovangrossi, Angela2; D'Ovidio, Renato; Bekes, Frank; Larroque, Oscar; Napier, Johnathan; Shewry, Peter (September 2005). "Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality". Molecular Breeding 16 (2): 113–126. doi:10.1007/s11032-005-5912-1. Retrieved 2007-08-14. 
  9. ^ Jump up to: a b "Baking Technology, Bread". Bakersassist. Retrieved 2007-08-14. 
  10. Jump up ^ Amendola, J.; Rees, N.; & Lundberg, D. E. (2002). Understanding Baking. 
  11. Jump up ^ Eckhardt, L.W. & Butts, D.C. (1997). Rustic European Breads from your Bread Machine. 
  12. Jump up ^ "What Does Gluten-Free Mean?". Spiritfoods. Retrieved 21 October 2012. 
  13. Jump up ^ A Harvard teaching hospital. "Following a Gluten-free Diet". Beth Israel Deaconess Medical Center. [dead link]
  14. Jump up ^ "Pet Foods". International Wheat Gluten Association. Archived from the original on 2007-10-07. Retrieved 14 August 2007. 
  15. Jump up ^
  16. Jump up ^ Biesiekierski JR, Peters SL, Newnham ED, Rosella O, Muir JG, Gibson PR (2013). "No Effects of Gluten in Patients With Self-Reported Non-Celiac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates". Gastroenterology 145 (2): 320–328.e3. doi:10.1053/j.gastro.2013.04.051. PMID 23648697. 
  17. Jump up ^
  18. Jump up ^ "Celiac Disease". National Digestive Diseases Information Clearing House. National Institutes of Health (NIH). 2004. Retrieved 8 September 2009. 
  19. Jump up ^ "Celiac disease". Consensus Development Panel on Celiac Disease. National Institutes of Health (NIH). 2005. Retrieved 2007-08-14. 
  20. Jump up ^ "Coeliac Disease". What is coeliac disease?. Coeliac UK. Retrieved 18 April 2013. 
  21. Jump up ^ van Heel D, West J (2006). "Recent advances in coeliac disease". Gut 55 (7): 1037–46. doi:10.1136/gut.2005.075119. PMC 1856316. PMID 16766754. 
  22. Jump up ^ "Food intolerance and coeliac disease" (PDF). Food Standards Agency. September 2006. Retrieved 8 September 2009. 
  23. Jump up ^ "Codex Standard For "Gluten-Free Foods" CODEX STAN 118-1981" (PDF). Codex Alimentarius. February 22, 2006. 
  24. Jump up ^ "General labeling for Packaged Foods (free translation)". ANVISA. July 2014. 
  25. Jump up ^ Canadian Celiac Association
  26. Jump up ^ "Guidance Notes on the Food Labelling (Amendment) (No. 2) Regulations 2004" (PDF). Food Standards Agency. November 2005. 
  27. Jump up ^

Wednesday, October 22, 2014

Dr. David A. Barton reviews the Ebola viru

Dr. David A. Barton Review
Ebola virus disease (EVD; also Ebola hemorrhagic fever (EHF)) or simply Ebola is a disease of humans and other primates caused by ebolaviruses.
Signs and symptoms typically start between two days and three weeks after contracting the virus, with a fever, sore throat, muscle pain and headaches. Then, vomiting, diarrhea and rash usually follows, along with decreased function of the liver and kidneys. At this time, generally, some people begin to bleed both internally and externally.[1]
 Death, if it occurs, is typically six to sixteen days after symptoms appear and is often due to low blood pressure from fluid loss.[2]
The virus is acquired by contact with blood or other body fluids of an infected human or other animal.[1] This may also occur by direct contact with a recently contaminated item.[1] Spread through the air has not been documented in the natural environment
Barton Chiropractic Reviews 
Turning to Ebola, here are the more popular -- and possibly credible -- conspiracy theories circulating right now. Ask yourself: Are any of these conspiracies possibly true?

Theory #1) Ebola is a bioengineered weapon deployed in Africa by the U.S. Dept. of Defense
Learn more:

Theory #2) The CDC owns the patent on the Ebola vaccine and is pushing Ebola panic to boost profits for itself and vaccine manufacturers
Theory #3) Globalists intentionally released Ebola to initiate their desired depopulation agenda, hoping to reduce world population by half
Learn more:
Theory #4) There is no Ebola outbreak, and the CDC is inventing hysteria in order to push high-profit vaccines
Learn more:
Dr. Barton Review
 Based on what I have read, I believe that this is a man made or engineered virus. I have yet to see anyone that does not agree with this statement.
We can always speculate why, that does not change the fact that the virus exist.
I think that our focus needs to be on prevention!
1) Wash your hands often.
2) Avoid crowded locations where you will be breathing less than fresh air.
3) Get plenty of rest.
4) Make sure that your immune system is functioning at its best.
How can you maximize immune / nervous system function? Chiropractic! I am sure you are wondering how Chiropractic can help you avoid Ebola. Well... Chiropractic adjustments have been shown to boost the coordinated responses of the nervous system and immune system.

The autonomic nervous system is hardwired into the lymphoid organs such as the spleen, thymus, lymph nodes, and bone marrow that produce the body's immune response. Chiropractic Makes sure that that nervous system is functioning at 100% and growing evidence is showing that immune function is regulated in part by the sympathetic division of the autonomic nervous system.
Learn more:

Would you like to see if Chiropractic can help you?

 Call Barton Chiropractic in Concord at (925) 685-2002 for a free consultation.


Wednesday, October 15, 2014

Dr. Barton Reviews Bulletproof Coffee. Have you tried it yet?

Barton Chiropractic reviews
I was introduced to bulletproof coffee by a young Chiropractor in Concord. I was very skeptical at first. So I started looking in to it. There really is no research to support the claims that are made. But the concept itself makes good sense. Our bodies like to process fat. Grains, not so much. So I thought I would give it a try.
What is it?
Dave Asprey is a Silicon Valley entrepreneur and leader in the "biohacking" movement. His most popular innovation, however, is a drink – Bulletproof coffee, which is a mix of oil, butter, and coffee beans. Asprey had the idea in Tibet when, exhausted from hiking in the Himalayas, he was treated by some locals to a tea creamed with yak butter. He felt immediately revitalized. Upon returning to the States, he began researching buttered beverages and eventually developed a coffee-based version.

Asprey's Bulletproof Coffee
  • 2 cups of hot coffee brewed with low-toxin beans. (Bulletproof sells such a brand, called Upgraded Coffee.)
  • 1 to 2 tbsp of medium-chain triglyceride (MCT) oil. Bulletproof sells its own purified MCT product called Upgraded Brain Octane.
  • 2 tbsp of unsalted butter from grass-fed cows
Brew the coffee. Combine the MCT oil, butter, and coffee in a blender, and liquefy until a thick layer of foam forms on top.

Dr. Barton's brew: I use two shots of espresso, one good teaspoon organic butter, one teaspoon coconut oil, a heavy pinch of cinnamon then I run it through the blender. I actually have been enjoying so much, it is hard to drink regular coffee.

What have I noticed? I have my coffee at 5;30 am, I am not hungry until noon. I feel great. Energy is great, Body fat has decreased.

What is MCT?
Asprey claims the MCTs in Bulletproof coffee help with mental acuity and energy levels. Compared to longer-chain fats, MCTs are digested more quickly and are less likely to get stored in fatty tissue. One of the most recent studies on MCTs found that they did promote weight loss but didn't boost exercise performance. Whether they give an overall energy boost is still not certain.
Why Butter?
Compared to cream, butter also has more butyric acid, a short-chain fatty acid that possesses anti-inflammatory properties, and some research has shown it can promote brain function and gut health. Butter also has more vitamins, such as A, D, and K2, than cream and is lower in sugar.

 It's not as odd as you may think. Adding butter to hot drinks is a longstanding tradition in many parts of the world. Mixing spiced butter into coffee is common in Ethiopia, for example. Similarly, hot tea with yak butter - vigorously churned to prevent the fat and water from separating - is a staple drink of Tibetans who live at high altitudes. They regard it as an essential source of energy that helps them flourish in their harsh, frigid climate.
The reason it seems so strange to us is a misguided campaign against saturated fat (loosely defined as fat that remains solid at room temperature) waged in the U.S. since the late 1970s has left many Americans skittish about butter; they have been repeatedly warned that it 'clogs arteries."
March, 2010 issue the American Journal of Clinical Nutrition found "no significant evidence" that dietary saturated fat is associated with increased heart disease risk. Still, I'm not comfortable telling people to eat it with abandon.
I have been experimenting with coffee made according to Asprey's recipe and have had good results. It keeps hunger at bay and has enhanced my mental clarity and sharpness 20 to 25 percent.  I believe that a morning dose of almost pure fat may help stimulate the body's fat-burning potential, leading to easier weight loss. I have been using organic coffee and butter from grass-fed cows and coconut oil. In two weeks I have lost 9 lbs.
I thought Huh, What if I just try coffee in the morning. 0 wt. loss after 2 weeks. Not to mention my stomach felt a bit sour, I was grinding my teeth. Not so good.
I continue to recommend my anti-inflammatory diet as the eating plan most consistent with current nutrition science. It recommends moderate consumption of fat in general and saturated fat in particular.
Overall, I like it. Weight loss, more energy, not hungry till noon, what's not to like. I am getting ready for a blood draw today we will see how that looks.
If you have more questions you can contact our office at or call (925) 685-2002 to schedule a free consultation.