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Joined 1 year ago
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Cake day: September 12th, 2023

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  • For what it’s worth, as a massage therapist I’ve interviewed with some chiropractors and know plenty of other therapists who have worked for them. The number of chiropractors NOT doing some kind of shady billing or breaking some other scope of practice/ethical boundaries is shockingly small. I’m sure they exist, but in swapping stories with other therapists over almost 2 decades, I might know 1.

    For example, one Chiro I interviewed with had his “program” set as patients being categorized into “back” or “neck” patients. Depending on which you were categorized into determined how many sessions (manipulation plus other therapies) per week for 8 weeks the patient would receive. After 8 weeks he would reassess. Seriously waiting 8 weeks to see if it’s helping. He knew what insurances would cover, so he cookie cuttered his whole practice. From what it looked like I don’t think people “graduated” by getting better, moreso just once they ran out of money.


  • As a massage therapist that used to work in education (director of education at a massage school and taught anatomy/pathology) results will vary wildly across the States. The majority of states only started licensing in the last 10-15 years, and of course requirements for licensing and supervision varies. Some schools teach enough anatomy to get their students to pass the tests, then focus their time teaching spa type massage (aromatherapy, wraps, hot stones, etc.) or energy work. Not saying there’s anything wrong with that, but it serves a different purpose.

    There are definitely schools that exist that focus more on therapeutic/rehabilitative work, but even then the challenge is finding a therapist with an up to date approach who doesn’t buy the old school “no pain no gain” who kicks the shit out of you. Massage shouldn’t hurt. But if your find the right therapist for you, they’re worth their weight in gold.









  • I’ve made obscene amounts of home make macaroni and cheese over the last 20+ years and haven’t had a problem with it. I know it’s a funny place some people get passionate about, but the “anti-clumping agents” are typically some form of vegetable starch or fiber. If I’m making a cheese sauce I’m already using flour to help thicken and stabilize it anyway, so I don’t think the trace amounts really matter.



  • To the best of my understanding this is why local and general anesthesia can be the best combo.

    General keeps you from being conscious of the damage of the knives during the surgical procedure. Local numbs the area to keep the brain from being aware that damage is happening. Reducing trauma sounds like a good idea to me.

    Pain is fascinating (particularly if you’re not the one experiencing it.) Two people experiencing the exact same nerve stimulation can be painful to one but not the other. Context, life history and experience, and expectations all play into the experience of pain. In general, your brain determines if something is painful, then you do or don’t experience that pain. People can be shot or stabbed and be completely unaware until the brain decides it’s time to let them know.