Please forgive the slight inconvenience in creating a new account. Due to juvenile delinquents spamming garbage to the site, we had to install a "Captcha", which can differentiate a spam bot from a human. Once you open your account, confirm it by returning the email, and identifying yourself, we will give you edit privileges. Just request them by leaving a message at click here.

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Chiropractic is enriched when scientific knowledge flows freely.
We are NOT opposed to criticism of Chiropractic. We are opposed to completely biased sources

From today's featured article

TECHNICAL IMPROVEMENTS IN OUR WIKI - FOR OUR EDITORS
ANNOUNCING - Major new addition to WikiChiro's functionality!!
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Our in house technical genius, Dr. Robert Press, has managed to get a feature working in our wiki, which has eluded nearly all Wiki's but the big one.

LANGUAGE TRANSCLUSION
It's called "Transclusion of languages". What does this mean in English? It means that at the bottom of each article's page, if the same article is available in another language on one of our other Wiki's, then you can add a direct link to that page without having to type an absolute URL address like an outside link. For example at the base of the article on Chiropractic, you will see the language links to the articles in both Ukrainian and the brief description of Chiropractic in our Arabic Wiki.

They look like this:
uk:Кайропрактика
ar:الكايروبراكتك

This means that as we get someone to start editing in Italian, French, Spanish, and German, every article can be linked to all other versions in all our wikis. This may seem trivial to the technically challenged, but the feat is really impressive technologically. Congrats Dr. Rob!


TEMPLATES TOO

Also, as all our wikis are sharing one database now, backing our site is that much easier, and any necessary restores are as well. But, best of all, this all means that all of the Templates can now be used by any language Wiki on our site, so they no longer have to be completely redone. As there are literally thousands of templates, this is huge!

Did you know?

DID YOU KNOW?

  • ... That Wikipedia policies give license to administrators to permit the slander of Chiropractic by MD's and others with an agenda, and rewards it, but "community bans" DC's who edit about it, regardless of how well referenced, as "self promoting"?
  • ... That there is NO SCIENCE behind the absurd allegations that Chiropractic adjustments can cause Strokes
  • ... That MD's pay on average, about ten times the malpractice premiums as DC's! So who is more dangerous for you to see?
  • Editing in WikChiro






    WHEN YOU EDIT

    See the Sidebar (far left) for a portal directly to the core Chiropractic articles
    RED links, mean we NEED an article(s) - BLUE links are a link to an existing article - BLACK means you're arrived

    • Our 3 tenets are: Be Polite; Be Objective/Impartial; Be referenced! - Remember that this is a work in progress.
    • YOU will determine the ultimate direction of this site - Join us, to make WC the premiere site for information on Chiropractic
    • For some help in getting started Click here --- |--- What IS Chiropractic?: See the article... click here

    In the media...





    Fishoil.jpg
    BUYING FISH OIL IS VERY TRICKY - Suppose you find a brand of fish oil that looks reputable, and the label says it contains 1500mg of fish oil. Reading further, the label says that it contains 100mg (0.1 g) saturated fat, and the rest is unsaturated. That leaves 1400mg of unsaturated fats, of which, the label informs us that 400mg is omega 3 fatty acids (and may break that down into 150mg of DHA, and 250mg of EPA). These are the Omega-3 fatty acids you really want to take. Doing a quick calculation: 1500mg of fish oil, minus 100mg saturated fat, minus 400mg of Omega-3's leaves 1000mg or 1g of Unknown Unsaturated Fat. Since the government does not require the manufacturer to tell you the composition of the rest of the fish oil, you could have as much as another 1000+ mg of Omega-6 fatty acids which are PRO-inflammatory! Ask a DC trained in nutrition today.