Posts Tagged ‘pain’


Running Biomechanics – We’re we born to run ? How to Run with less effort –

July 15, 2010

I’ll be writing up the components of optimal running biomechanics in the next few blogs and telling you how you can download the information into your own running and see immediate results.  This post is to get you thinking about the difference between local fast runners and world class distance runners.  When you start to ask certain questions, you start to see that most of our assumptions about what it takes to run fast or injury free are not correct and there may be a better way.

Here’s the teaser:

Why is it that most runners’ legs turnover at 90 to 95 cycles / minute; both the local fast guys running 15 minute 5K’s and the Olympians and World Record Holders running sub 13:00 minute 5K’s.  What’s going on here? If it’s about stride length; if that’s the difference, then why are the world class runners usually in the 5″4 to 5’8 range ? What is tensegrity? Why should bones bend? What is the wind up effect?  What does a negative vacuum in the lungs have to do with anything?  some basics are in the link below,  but I’ll let you know how I can get you more of this information at a later date and how to download it for your own running.  Below is  some info I wrote up 15 years ago and I’ll give you the latest coming up.

more to come from the book by Ralph Havens, PT, OCS, IMTC ; certified Matrix Energetics Practitioner

Run For Free – How to Download the Components of Running Biomechanics for immediate results


Gluten free cooking class in San Diego Sept 1st 2009 Pacific Beach

June 14, 2009

Hi all!

there is a gluten free class at Great News in Pacific Beach / San Diego

here is their link for the class. Hope to see you all there!

Great News!
Pacific Plaza
1788 Garnet Avenue
San Diego, CA 92109
(858) 270-1582

Toll Free
Welcome To Great News!
Great News! Discount Cookware and Cooking School is located in San Diego, California.  We are pleased to offer high end, quality cookware at discounted prices, daily cooking classes in our state of the art cooking school and an online website with our cooking classes!  With our focus on each and every customer’s satisfaction, we strive to offer the highest level of service whether you’re in our store, cooking school or shopping online at

Store Hours:

Monday-Friday 9:30am-9pm

Saturday-Sunday 9:30am-6pm


Gluten Sensitivity Newsletter – Research & Case Studies – References

June 3, 2009

The Gluten Sensitivity Newsletter:  Gluten Sensitivity-An Integrative Manual Therapy perspective is now in.  You can access it at or at

It features articles from leaders in the field including Thomas O’Bryan DC, CCN, Kimberly Burnham, PhD, and Sharon Giammatteo PT, PhD, IMTC.  There are case studies and success stories as well as a review of the research complete with medical journal references for further study.

Success stories include eye sensitivities, blood pressure, Multiple Sclerosis, arthritic pains, and ataxia conditions cleared up with a gluten free program.  For more information and and

Ralph Havens PT OCS IMTC


Gluten free recipe for gluten free bread!

May 12, 2009

HI all

try these recipes for gluten free bread from a cool book we found!


For a list of foods to eliminate to do the gluten free program check out the page from Dr. Tom Giammatteo, PT, DC, ND, IMT C at


How a gluten free diet helped clear symptoms of Multiple Sclerosis

May 6, 2009

Here is a letter a patient wrote us with her experience using a gluten free diet to help her with symptoms related to Multiple Sclerosis.  Based on the medical literature we instituted a gluten free diet as part of this patient’s Integrative Manual Therapy program.  Her resutls were consistent with the results found in the medical literature.  For more information visit a great research site and search for gluten sensitivity research.  After reading it, I would ask, “which Multiple Sclerosis patient are you not going to tell about a gluten free program?  More info can be found at our site and at ( go to page two and look for Dr. O’Bryan’s gluten sensitivity power point)

————————Here is E.J.’s story…
I can admit that in the past I have been sold snake oil. I have a whole cabinet full of “miracle cures” and another spilling over with various prescriptions from doctors.  I gave up on both a long time ago, especially about 3 years ago when my MS was constantly flaring up, each time robbing me of the use of my legs and landing me in the hospital for months.  Ralph and company were able to ease the pain in my lower back, which in the hospital required IV pain meds.  This was tremendous, but the most progress came 5 months ago when I eliminated gluten from my diet.  Ralph provided me with a wealth of information and research from highly regarded medical journals.  This eased my neuroscience-oriented mind, and the snake oil alarm in my head never went off, there were no red flags, and instead of the fake hope I’d experienced before, I felt real hope.

My life began 26 years ago, took a turn at 20 with my MS diagnosis, stalled completely 3 years ago, and began again 5 months ago.  I remember telling Ralph after being gluten free 2-3 months that I felt I had already made up for the 2 1/2 – 3 years I was in and out of the hospital.  Within a month of going gluten free, I knew something wonderful was happening – life was livable again, constant fatigue replaced by constant energy, and the spasticity in my legs I had experienced daily was gone.  Even my neurologist, who does not speak in non-pharmaceutical terms, could not find any trace of it.  His response to all of these positive changes after gluten-free: “You can’t argue with results like this!”.

Doctors and MS groups look at me with jaws dropped to the floor.  I make sure and tell them about having gone gluten-free. I see such a high likelihood for fast improvement that I recommend at least trying a gluten-free diet to all my friends with MS, other neurological problems, and even those who are healthy but say they “could be better.”  It can’t hurt to try, and you never know just how amazing the results might be.

E.J. April 2009


Calf cramps – simple effective self-reflexology techniques

May 1, 2009

hi everyone!

I wanted to pass along a very simple and effective self-treatment technique I learned a few years ago.  It works great for calf cramps, shin splints, ankle pains, leg spasms and even knee pain and sciatica.  It works best with shin splints and calf cramps.  If you have these conditions I recommend doing these exercises 3 to 5 times /day on each foot. First just test your gait by walking and noticing which leg feels tighter in general.  Then do the exercise on one foot; you just press a hard tennis ball with your foot on these very specific spots.

The first exercise has a pic at

the other exerises you can do the spots which are on the side of the foot by placing the tennis ball against a wall or cabinet and angling your foot to put pressure on the side of foot spots.  Do the inner side of the foot 3 spots with direct tennis ball pressure ( don’t move around just press and hold down) and then do the outer side of the foot with 3 spots with direct tennis ball pressure.

Then do the 3 spots behind the ball of the foot and 3 spots in the middle of the arch and 3 spots just in front of the heel.

Here is a pic of the spots.

If you still want more pics please call us and we can fax another description to you ; just call Susan at 619.543.1470 or email me at


Summary of gluten research

April 15, 2009


Gluten Sensivity – summary of the latest research

November 16, 2008

I recently attended a seminar on gluten sensitivity… a “quickie” 6 hour overview based on 14,000 medically published research articles.  I’m still compiling all of the new research, but basically if you have a gluten sensitivity, it just wreaks havoc on your system.
If gluten sensitive, gluten initiates the inflammation response, and the body starts attacking itself, which is why it is associated with a myriad of auto-immune diseases.

If it affects the small intestine (which it does in some, but certainly not all cases), it also affects absorption in two major ways:
1)      Villous Atrophy – the “shag carpet” lining of your small intestine increases surface area for absorption of nutrients. Each shag is nutrient-specific. This can become “Berber carpeting,” decreasing your ability to absorb vital nutrients (ex. calcium, mal-absorption of which can lead to osteoporosis).
2)      Increased Intestinal Permeability – “leaky gut”… your intestinal walls end up with micro-holes that allow macromolecules and antigens, including microbial antigens, usually too large to enter the bloodstream, into the bloodstream.  Not good.  One consequence can be increased reactivity to other foods (ex. a new food allergy to tomatoes).

To hear a great webinar (1 hour long) by Dr. O’Bryan (the chiropractor who compiled the research and is educating the medical community on gluten sensitivity), go to <;.
June 10th by Dr. O’Bryan is the best place to start.  Additional webinars are on July 15th and August 12th.
You have to give your name and email address to view, but no worries, they won’t spam you.

These include, but are not limited to, thyroid problems , fibromyalgia, chronic pain, muscle atrophy, Lou Gehrig’s disease, heart disease, osteoporosis, brain lesions, neurological problems, Alzheimer’s, liver disease, cancer, IBS (irritable bowel syndrome), mal-absorption issues, psychological disorders (including schizophrenia and anorexia nervosa), and Type I diabetes.

To date, research indicates not that gluten sensitivity is the cause every time, but that it is a cause enough of the time to warrant testing, or even better, (complete) abstinence from gluten for at least a month to see how the body reacts to the non-exposure.  Improvement during the month indicates a gluten sensitivity.  (Non-improvement does NOT, however, rule out gluten sensitivity.)

A common misconception is that someone with a gluten sensitivity will have outward signs and symptoms (many times they DO NOT) or that he/she will have dysfunction in the small intestine or bowels and will show villous atrophy in a biopsy of the small intestine. This is true in some cases, but again, many times the sensitivity will not even affect the small intestine, OR it will show up much sooner as an increased number of lymphocytes in the tissue (up to 7 years before villous atrophy takes place).

Still getting the ins and outs of this down.  However, from what I understand, the best course seems to be to take a few months off of gluten and see how your body likes it.  Dr. O’Bryan has all of his patients start with a month off of gluten, sugar, caffeine (except for green tea), and dairy.  Of course, it’s best to work with a trained nutritionist, knowledgeable chiropractor, naturopath, or integrative manual therapist who can monitor lab results and other changes in your body, such as body mass index, to make sure you are still getting the proper nutrition while abstaining.

There are two major tricky parts to a month gluten free.
1)      20-30% of patients will not show improvement or will show decreased improvement due to still having mal-absorption issues.  This is where it’s especially important to work with someone who can do some testing and monitor vitamin and nutrient absorption, etc.

2)      The other tricky part is the “COMPLETE.”  A few mg of gluten in a month can prevent improvement, and it has lots of sneaky ways of being in your food.  (Ex. Gluten is in wheat, rye, barley, and soy sauce and can be in vinegars (red wine or apple cider is OK), natural flavors, maltodextrin, corn syrup, etc.)  See below for some references.  Easiest to stick to non-processed whole foods as much as possible.

Other Testing:
At this point most of the testing has not fully caught up with the most recent research.  Much of the medical community is still unaware of the research and latest findings also.  A brand new saliva test exists that is supposed to be more in-line with newer findings, but I was unable to find it on the site he referenced. (The test may have not been officially released yet).

GLUTEN FREE REFERENCES: <>  – Ralph Havens PT, OCS, IMTC recommends eliminating gluten and artificial sweeteners to ALL patients as he finds it produces such great clinical results and due to the research above. He does various detoxes and supplements also and is starting a series of weekly classes and community evenings addressing nutrition and how to go gluten-free.  Let me know if you’d like to be on the info list.

(For more info on artificial sweeteners, see documentary “sweet misery” – Personal story of one gluten-free girl – her journey going gluten free, the results, and resources for anyone going GF. – of course, has lists of “safe” and “non-safe” ingredients. <>  – again, to view some of Dr. O’Bryan’s work… June 10th is where to start.

Alright!  Hope that was helpful… of course let me know if you have any questions – I’ll certainly help anyway I can!!!

Take care and stay in touch…
Jen Toussant
MHPT Field Consultant   619.543.1470