Our claim was that nearly each tissue, organ or system of the body could be shown to suffer from a disorder or mal-functioning due to the lack of food substances. The kidney may be a very vital organ and cannot be ignored.
Calcifications in the kidneys have been recognized for hun-dreds of years and, long before the days of anaesthesia, surgeons used to “cut for stones.” Many Chiropractor in Toronto are solo or group practitioners who also have the executive duties of working a practice. They were very adept and quick in their operating techniques and obtained remarkably smart results considering the times and therefore the primitive state of drugs in those days. There is still a nice deal of disagreement as to the basic reason behind stone formation in the kidney or elsewhere. The image is complicated by the actual fact that the stones might be of quite different chemical composition—involving oxalates, urates, calcium, phosphates, carbonates, cystin and xanthin, or maybe combinations of the same. It was once thought that the chief cause was stagnation of the urine, due to some reasonably obstruction to the flow, or to infection. A lot of recently, dietary sins both of omission and of commission have been considered causative factors. Early opposition to water fluoridation included Chiropractors in Toronto, some of whom proceed to oppose it as being incompatible with chiropractic philosophy and an infringement of private freedom. A classical nutrition textbook4 has this to say:
When animals are kept for a while on diets low, but not entirely lacking, in vitamin A, kidney and bladder stones are frequently found. Consistent with McCarrison there are particular parts of India, significantly in the northwest, that are referred to as “stone areas” because of the prevalence of kidney stones among the people. It’s a poor man’s disease, occurring among those whose chief dietary staple is cereal of some sort. McCarrison has produced calculi in rats in ninety days from weaning time, on diets low in vitamin A and consisting chiefly of wheat.
