The Rowlett Chiropractor Who Explains All...
How to Naturally, Painlessly, and Cost Effectively, Stop Neck, Back, or Joint Pain, become healthier and live the life you've dreamed about... Guaranteed!
As Rowlett chiropractors, we take pride in offering state-of-the-art natural health care for Rowlett, Rockwall, Sachse and Wylie residents. We’re always attending seminars and learning new ways to help our health-conscious patients. Our commitment to volunteering information and explaining everything in advance is often mentioned by our delighted practice members.
Why so much focus on education? Because those who know what a chiropractor does—and why, seem to get the best results in the shortest amount of time.
Looking for a chiropractor who offers clear explanations? Ready to get started today?
Tour our site and call our office to schedule an appointment today.
Dr. James Fowler & Dr. Barb Fowler | Chiropractors, Rowlett, TX | (972) 412-4442
Feature Articles
Failed Back Surgery
Chiropractors in Rowlett and elsewhere see it all the time. Consulting a chiropractor before submitting to such a drastic back surgery procedure makes sense. Remember, chiropractic first. Drugs second. Surgery last! more»
The Preventable Double Whammy
Bankruptcy. For many Rowlett residents it's from unpaid medical bills. Even those with "health insurance" are at risk. Chiropractic can be a preventive strategy that can help you avoid physical and financial ruin. more»
Some suggestions for those in Rowlett who suffer from excess perspiration and body odor.
Many in Rowlett actively resist what is. Want to see some change? First, accept what is.
Is there anyone in Rowlett with an aluminum zirconium tetrachlorohydrex gly shortage?
Consider when Olympic medals and world records are set as you select a time for your daily workout.Olive Oil: Decoded
People in Mediterranean countries (such as Greece and Italy) eat a rather high 40 percent of their calories as unsaturated fats, mostly in the form of olive oil. If you're committed to cooking with an unsaturated oil and you stand in the supermarket aisle eying the olive oils, it's easy to become confused. You see pure olive oil, extra virgin olive oil and light olive oil. What do all these terms mean?
Consider the process of extracting oil from the olive:
The picked olives are washed and ground up. The resulting mulch is slightly warmed and mixed with water. A hydraulic press applies over a ton of pressure. The runoff is centrifuged or decanted to separate the oil from the water. This is what is referred to as a "first cold pressing" and the resulting oil is termed "extra virgin." This is the darkest, most delicate and flavorful oil. It is also the most expensive, but as with many things, cost is not necessarily a true reflection of quality.
There's still oil in the remaining just-pressed mulch! As pressure is gradually increased further, the next oil that comes out is the "virgin" olive oil. It has less color, but still contains some of the olive's fruitiness. Now you have pure olive oil with a mild flavor. Virgin olive oil does not contain less fat, it is just lighter in color and is simply a highly refined olive oil.
Next time you are at the market, you won't have to stare blankly at the olive oils and wonder what's what. You'll be able to confidently pick the oil you want.
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