Creating Healthy Habits

Healthy Habits with Schrock Medical

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One Patient’s Success Story

Meet Janice, she had suffered for years with Neuropathy symptoms. Ping ponging from doctor to doctor only to be put on more prescriptions. She was frustrated when she came to our clinic but also hopeful. For the first time in her search for answers she had a different avenue to helping her with the pain. Now she knew Neuropathy was not cure-able but she was given hope outside of pain meds. She started her treatment and was so EXCITED about the anti-inflammatory Schrock Medical Nutrition Plan. Janice had tried other “diets” in the past only to be left disappointed. After 3 weeks of Schrock Medical treatment and following the protocol she felt 75% better in her Neuropathy symptoms. Even to the point where she could stand longer to cook and go for 10 min walks. Her progress continues to improve, even though she has bad days, there are far more good than bad.

Here are the healthy habits she has formed from the 8 weeks she has been on the program:

  1. Take baby steps when starting the Nutrition Plan, don’t think you have to follow the days outlined to a “T”. That can create a lot of anxiety, so it’s best to ease into it.
  2. Donate as much of the AVOID foods as you can and toss the really BAD ones. In her opinion it just wasn’t worth it to keep them in the house. Temptation would take over so she tossed them.
  3. Plan for activity. For example, it was hard for her to walk for long periods of time without holding on to something. So she planned her walks at Menards, the aisle are BIG and she could hold on to a cart as she walked. This also helped her practice walking more upright.
  4. Forecast what you are going to eat for the next day, even week. Planning is critical for success. So she would sit down every Saturday and re-read the Nutrition Packet, pick out a few recipes, and map out her meals for the week. Even looking at her journal every night before bed to see what she had planned the next day.
  5. Log not only your meals but also how you are feeling. Food affects not only our body in the way we move but also our mood. She made it a habit to note every morning how she felt after waking. If something felt off, she analyzed what she had eaten the previous 48 hours.
  6. Keep a positive outlook. She realized she would have hiccups, like a stomach bug that derailed her for a few weeks, but she got right back on track with the plan.

Janice is enjoying the process and knows if she veers off the plan she will be in pain. She now enjoys planning out meals and trying new foods that are acceptable on the plan. One of her favorite new finds is BLACK RICE! Most grocery stores like HyVee, WalMart and Family Fresh carry black rice. Check out the recipe below.

Black Ricechicken with black rice

Black rice is approved on the Schrock Nutrition Plan. Other rices are NOT. Supposedly, it was discovered by a Chinese man and felt to be “superior” to other types of rice due to its rich health benefits and powerful medicinal properties. It’s a nutritional powerhouse that has a nutty, earthy flavor from the bran (outer husk) and a very subtle, slightly sweet interior. In a nutshell, it tastes delicious!

Health Benefits of Black Rice (feastingathome)

  1. Powerful Antioxidant: Some studies show even more powerful than blueberries! The deep black or purple color of black rice’s outer layer – the bran and hull- contains a powerful antioxidant called anthocyanin. The level of anthocyanin contained in black rice is higher than any other grain, including brown rice, red rice, red quinoa, or other colored whole grain varieties.
  2. Lowers Cholesterol: Studies show that the phytochemicals found in black rice reduce the LDL cholesterol (aka bad cholesterol) which is a common contributor to cardiovascular diseases, and also lowers overall cholesterol.
  3. May Fight Cancer: A study conducted in China found that an anthocyanin-rich extract of black rice suppressed tumor growth and spread of breast cancer cells in mice. More studies are in the works.
  4. Anti-inflammatory: A study in Korea found that black rice helped reduce edema and skin allergies- an indicator of the potential of black rice in treating diseases that are associated with chronic inflammation.
  5. Promotes Healthy Weight Management: lower in calories, lower in carbohydrates, and higher in protein and fiber than white or brown rice, black rice is a lower calorie powerhouse.
  6. Promotes Healthy Brain Function: A study conducted in Bulgaria found anthocyanins to improve learning and memory functioning with current studies underway on Alzheimer’s prevention.

This information was taken from an external website: feastingathome.com – Schrock Medical does not claim to cure any diseases.

Recipe taken from (feastingathome)

Three healthy ways to cook forbidden black rice– stovetop, Instant Pot & Pilaf! A healthy vegan gluten-free side dish full of powerful health benefits. The most nutritious rice you can find!

Ingredients

Stovetop:

  1. 1 cup forbidden black rice
  2. 6 cups water
  3. generous pinch salt

Instant Pot

Black Rice Pilaf:

  1. 2 tablespoons olive oil ( or butter)
  2. 1 shallot – chopped
  3. 1 1/2 cups forbidden black rice
  4. 1 Tablespoon fresh thyme ( or 1 teaspoon dry)
  5. 2  1/2 cups plus 1 tablespoon broth or stock ( veggie or chicken)
  6. 1 teaspoon granulated garlic powder
  7. 1 bay leaf
  8. pinch salt and pepper
  9. 1/3 cup slivered almonds ( save 2 tablespoons for garnish)
  10. Garnish: 1-2 tablespoons Italian parsley

Instructions

Stove Top Method: Bring water and rice to a boil, let simmer uncovered until tender about 20-25 mintues. Drain and fluff. Season!

Instant Pot: Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.

Black Rice Pilaf: heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add rice and thyme and saute 3-4 minutes. Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender. Garnish with remaining almonds and parsley.

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