By Julie Pfitzinger

(Photo by Emily Davis)
“Looking at it with the broadest brush stroke, the body has an innate ability to heal itself as long as it is not being impeded in some way,” says Timothy Fargo, D.C., of Chiropractic Health and Wellness Center, PA in Edina.
While there are many methods chiropractors use to treat patients, the ultimate goal is health. “We want to educate people about wellness,” Fargo says, “whether that’s nutrition, flexibility, exercise and fitness, or simply a positive mental outlook. We want people to move well, eat well and think well.”
According to Fargo, chiropractic care is the “largest non-drug and non-surgical profession on the planet.” Interest has grown in recent years, he says, as rising rates of disease such as cancer, heart disease and diabetes continue to attract attention, leaving people to want to “treat their bodies correctly on the front end” rather than eventually dealing with the consequences of a serious illness.
Stress, which has increased as a result of the country’s current economic state, also can overwhelm the body and result in sleep problems, digestive issues, hormonal difficulties and high blood pressure.
“Let’s think about the body as being able to manage stress as if it were a five-gallon bucket. It can only handle so much and if you can’t drain it fast enough, it will overflow and affect your body in many ways,” Fargo says. “And no, while we don’t ‘crack backs,’ we do use the spine as a tool to free the nervous system from interference, which can reduce stress on the body and help it to be better functioning.”
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Ideal Protein
Total weight and inches lost to date:
5818.25 Pounds
6050 Inches
Recipe of the Week:
MARINATED BRUSSELS SPROUTS
Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8
• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen
sprouts also work)
• 1 tablespoon olive oil
• 4 tablespoons vinegar
• 1 teaspoon soy sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer
leaves and cut an X into core with tip of a knife (this promotes even cooking).
Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill
for 4 hours before serving.
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Edina, MN 55435
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