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The SpineForce equipment is available Tuesdays and Thursdays from 9-4 and Wednesdays 9-11. Using the list below, find an open day for the SpineForce equipment and click on DETAILS to reveal what appointments are available to choose from. You can conveniently book multiple days and times by selecting ADD TO CART for each day you want to book and when done, select VIEW CART to select the times for each day. Call (716) 626-6301 or email us here to ask us about discounts for 10 and 50 session purchases.

Due to machine maintenance, Spine Force appointment scheduling will resume on November 16, 2015. Sorry for any inconvenience.
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Low Back & Sacroiliac



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Featured Articles

Prolotherapy for cartilege growth in severe knee osteoarthritis December 4, 2016 - Chondrogenic Effect of Intra-articular Hypertonic-Dextrose (Prolotherapy) in Severe Knee Osteoarthritis Gasto´n Andre´s Topol, MD, Leandro Ariel Podesta, MD, Kenneth Dean Reeves, MD, FAAPM&R, Marcia Mallma Giraldo, MD, Lanny L. Johnson, MD, AAOS, Raul Grasso, MD, Alexis Jamı´n, MD, Tom Clark, DC, RVT, RMSK, David Rabago, MD Abstract Background: Dextrose injection is reported to improve knee…
The Dormant Butt Syndrome June 6, 2016 - http://www.cbsnews.com/news/dormant-butt-syndrome-a-cause-of-common-aches-and-pains/ Multiple news sources last week have reported on a physical phenomenon labeled as a “dormant butt syndrome”. This is a condition where postural muscles become deconditioned from too much siting and cause problems in the lower back, knees and hips. Although it sounds like it is something that has been newly discovered, medical, sports…
Soft Tissue – Why Is It Important April 28, 2015 - The soft connective tissue, located just under the skin, is a white membrane that wraps and connects the muscles, bones and blood vessels of the body. Soft tissue is also called fascia. This of it like the white fuzz inside an orange peel, connecting the "skin" and the "meat" of the orange. Learn More
Spring Clean the Diet April 22, 2015 - Spring is a time of regrowth and renewal. As the sun begins to shine and the temperature rises, we begin to open windows or clean the yard in order to prepare for a new season. Tis’ also the perfect time to “spring clean” your diet, transitioning from common comfort foods of winter to nutrient dense…
Physical Therapy Outdoor Walking Season April 13, 2015 - Spring marks the opening of “outdoor walking season” in western New York. Like any other activity, walking has its own specific injury profile often involving the foot and ankle. Learn More
Prolotherapy Prolotherapy Stimulates Tissue Repair March 23, 2015 - Prolotherapy is injection of any substance that promotes growth of normal cells, tissues, or organs. Studies have shown that it stimulates tissue repair.
Lumbar Spinal Stenosis: Understand it and Beat it! February 23, 2015 - The typical lumbar spinal stenosis patient has difficulty with walking, standing and occasionally reaching overhead. You are not doomed to a life of leg pain and weakness. We can guide you through a progression of non-surgical options.
What exactly is the practice of Yoga? February 23, 2015 - The practice of yoga is for keeping in shape, but it creates fitness in more then just the physical sense. Learn more about what the practice of yoga is.
Hypoglycemic Index helps determine what kind of foods are good for you! February 13, 2015 - The Glycemic Index is a way to categorize carbohydrate rich foods and classifies foods from 0 to 100, based on how quickly glucose is absorbed after foods are consumed. Learn more...
PRP Platelet Rich Plasma (PRP) Treatment for Knee Osteoarthritis: Study shows significant pain reduction and improvement in function December 14, 2014 - The purpose of this study was to investigate whether platelet-rich plasma therapy for early knee osteoarthritis is associated with good clinical outcomes and a change in magnetic resonance imaging (MRI) structural appearances.

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Heal Thyself By Selecting Your Path To Wellness
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Question: Can food heal?

iStock_nutritionHistorically, food, spices and herbs have been used to treat and prevent illness, infection and disease.  As early as 2700 BC, cinnamon was used to reduce inflammation and relieve cold, flu and respiratory symptoms.  In the 4th Century, ginger was used in China to aid digestion and treat nausea. The chia seed was a staple in the Aztec diet, a seed supplying carbohydrate, fat, protein and fiber.

As we investigate culture and different regions around the world, research has shown consumption of certain foods are associated with lower disease rates. The Mediterranean diet is comprised of whole fruits, vegetables, olives, olive oil, nuts, seeds and fish.  The typical Western diet includes processed carbohydrates, meat and limited in whole fruits and vegetables.  Epidemiological studies have shown lower rates of cardiovascular disease in Mediterranean countries compared the US. This association supports the role of olive oil, nuts, and fish in reducing inflammation and risk of cardiovascular disease.

Food can help repair tissues and decrease risk of disease. However, food can also cause trauma to tissue in the form of inflammation.  Processed foods high in refined sugars and fried foods can alter blood sugar levels, increase cholesterol, alter hormones, and destroy cell membranes.   Inflammation can also be present post-surgery, sports injury, or accident.

All foods provide nutrients, however there are certain foods with specific nutrients that can aid in healing and disease prevention.  Unprocessed, whole foods contain the most “healing” nutrients compared to processed foods, which are stripped of nutrients during processing. Nutrients that play a key role in tissue repair and disease prevention include: Vitamins A, B, C, D, and E, calcium, magnesium, manganese, zinc, omega-3 fatty acids, fiber and phytochemicals.  Dark green leafy vegetables such as kale and spinach are high in vitamin A and C which aid in tissue repair at the cellular level.  The B vitamins found in asparagus, spinach, banana, seafood, eggs, and whole grains, stimulate neuralgic tissues responses, required during muscle rehabilitation. Avocado, rich in magnesium and manganese are essential for tissue repair.  Vitamin C which maintains collagen, the structural component of skin is available in citrus fruits, green vegetables, especially broccoli.

Phytochemicals found in whole fruits, vegetables, herbs and spices are compounds that may reduce risk of cancer, cardiovascular disease and improve immune function.  Cranberries have been shown to reduce infection, while the antioxidant properties of artichokes may help to reduce LDL levels.  Berries such as cherries and blueberries may also play a role in reducing cancer risk.  The antioxidants found in beets help to reduce inflammation and promote tissue healing.  The list continues; substituting processed foods for nutrient rich foods can decrease inflammation, thus reduce tissue destruction and help promote tissue healing.  In conclusion, food can heal, but only the right type of foods.

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Spring Clean the Diet

Jessica NyropSpring is a time of regrowth and renewal. As the sun begins to shine and the temperature rises, we begin to open windows or clean the yard in order to prepare for a new season. Tis’ also the perfect time to “spring clean” your diet, transitioning from common comfort foods of winter to nutrient dense foods of spring.

Begin with your food supply. Open the freezer and fridge and throw away any foods that may have freezer burn and expired items. Some foods do not have an expiration date; the USDA provides an extensive list of foods and estimated expiration dates:


The next place to inspect is the pantry. Following the same method as above, remove all expired food items. Check the shelf life of the following items: flour is good for 1 year; opened cereal is good up to 3-4 months; rice should be replaced after 6 month; canned soups will last up to 12-18 months.

Once you have cleaned out the food supply, you can now replace Nutrition winter-based “comfort foods” with nutrient dense, functional foods found in spring. Nutrient density is the amount of nutrients per calorie in food. Winter foods such as casseroles or hot chocolate tend to be high in calories and limited in nutrients. If we compare a cookie to cut vegetables such as carrots, the cookie provides more calories than the carrot, however the carrot provides more vitamins and minerals compared to the cookie.

Switching from caloric dense foods to nutrient dense foods can be simplified during spring due to the abundance of new fresh produce. Try several of these examples in order to “spring clean” your diet: Stews can be replaced with fresh soup such as gazpacho. Instead of bread try quinoa or brown rice and replace chips/crackers with kale chips. Substitute cookies with fresh cut vegetables stored in individual plastic bags, ready to snack on with your favorite hummus. Casseroles and caloric dense dishes can be replaced with a kale or spinach salad dressed with asparagus, peas and your favorite type of seafood. Lastly, replace hot chocolate and high calorie drinks with sparkling water infused with cucumber and mint, strawberries, cherries, blackberries or grapefruit with mint.

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Hypoglycemic Index helps determine what kind of foods are good for you!

The Glycemic Index: The importance of using it daily with intention of improving your nutrition.

Jessica NyropThe Glycemic Index is a way to categorize carbohydrate rich foods. Jennie Brand Miller, PhD of Australia was one of the first researchers to study the effects of carbohydrate rich foods on blood sugar levels and the release of insulin after food consumption. The glycemic index classifies foods from 0 to 100, based on how quickly glucose is absorbed after foods are consumed.

Foods with scores less than 55 are classified as low glycemic index foods, while foods with a score of 70 or higher are classified as high glycemic index foods. Scores are established by measuring how quickly glucose is absorbed into the blood after a food has been consumed. Foods that are digested and absorbed quickly will result in a higher GI score. Foods such as white rice, white bread and table sugar typically have scores between 70-100 and when consumed result in elevated blood sugar levels soon after consumption. However, foods that have lower GI scores of 55 and below, such as barley and wheat bread, result in lower blood sugar levels after consumption.

High glycemic index foods are commonly simple carbohydrates or highly refined carbohydrates such as white flour, refined sugar, baked goods, white bread, candy and soda. Low glycemic index foods on the other hand are complex carbohydrates; carbohydrates that provide both soluble and insoluble fiber such as barely, pasta cooked al dente, apples, and fresh vegetables. Low GI foods take a longer time to digester compared to high GI foods, thus results in lower blood sugar levels over time.iStock_nutrition

With this information, we can now apply the concept of the glycemic index to daily food consumption. Research has shown, foods that provide simple carbohydrates or foods with a high GI, are easily digested and tend to keep us feeling satiated (feeling of being full) for a shorter period of time compared to low GI foods or complex carbohydrates. After the consumption of high GI foods, we may crave another source of carbohydrates within a few hours after the first meal. For example, think about the last time you ate only a bagel or apiece of toast with jam; were you hungry or crave another source of calories shortly after the bagel or bread? Now think of the last time you consumed old-fashioned oatmeal or yogurt with granola and almonds; how long did you stay satiated?

Low GI foods are loaded with fiber and other complex carbohydrates that take longer to digest than their counter parts simple carbohydrates. The longer digestion takes the longer you feel full, and blood glucose levels remain under control. Low GI foods are less processed providing great quantities of vitamins, minerals, insoluable and soluble fibers. In relation to disease, a diet complete with low GI foods has been shown to control blood glucose concentrations and weight control of type II diabetes, obesity and cardiovascular disease. Low GI foods also anti-inflammatory foods, foods that help to reduce inflammation and inflammatory states of the body.

The GI of food is not only related to blood sugar concentrations, but to insulin production, cardiovascular disease, type two diabetes and weight control. Research has shown consuming a low GI diet helps to attenuate blood glucose concentrations, enhances satiety and helps to reduce risk of type II diabetes by decreasing stress onto the pancreas through increase secretion of insulin in response to high blood glucose concentrations. Eating a low GI diet also introduces less processed foods, which can provide us with more natural nutrients and less chemical injection. This overall can enhance and improve health.

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