Leingang Chiropractic & Wellness

07/22/2025

Brian will be in the office on Friday, July 25th. Call 701-426-8922 to schedule

07/21/2025

07/20/2025

Research shows that patients who received corticosteroid injections for joint pain actually experienced more arthritis progression than those who didn’t receive any treatment at all.

This might come as a surprise — but here’s why it matters:
1️⃣ Corticosteroids can temporarily reduce inflammation, but they don’t address the root cause of joint degeneration.
2️⃣ Over time, repeated injections can weaken cartilage and accelerate arthritis.
3️⃣ Joint health requires a holistic approach: proper movement, nutrition, and targeted therapies that build tissue resilience instead of masking symptoms.

It’s a reminder to think long-term when it comes to joint health — sometimes “quick fixes” can lead to greater harm down the road.

✅ Invest in your joints wisely. Talk to your provider about regenerative options, exercise, and anti-inflammatory nutrition strategies that truly support joint longevity.

07/16/2025

Wellness Recipe Wednesday

Pulled Pork with Caramelized Onions

Ingredients:
1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced
⅓ cup raw cane sugar, such as Demerara or turbinado (see Notes)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
½ teaspoon salt
⅓ cup cider vinegar
1 cup chili sauce, such as Heinz
1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
3 pounds boneless pork shoulder or blade (butt) roast, trimmed

Directions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.

Tips:
To make ahead: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 and 3. The cooked pork can be refrigerated for up to 3 days.
Equipment: 4-quart or larger slow cooker

07/14/2025

Understanding PEMF Therapy
PEMF Therapy involves the application of pulsating electromagnetic fields to the body. These fields induce electrical changes within cells, promoting various therapeutic effects.
PEMF Therapy operates on the principle that electromagnetic fields can influence the behavior of charged particles within the body. When exposed to these fields, cells’ membranes become more permeable, allowing for increased nutrient uptake and waste removal. This enhanced cellular function supports the body’s natural healing processes.
Start your healing journey today! Contact (701) 226-3772 to schedule today.
www.bbpemftherapy.com ...

07/09/2025

Wellness Recipe Wednesday

Low-Country Boil

Ingredients:
6 quarts water
4 teaspoons Old Bay seasoning
1 tablespoon mustard seeds
1 tablespoon coriander seeds
2 teaspoons cayenne pepper
1 teaspoon dill seed
1 teaspoon allspice berries
2 bay leaves
1 pound baby red potatoes
8 ounces kielbasa sausage, cut crosswise into 8 pieces
24 unpeeled raw shrimp (21-25 count; see Tip)
1 pound green beans, trimmed
4 ears corn, husked and cut in half
2 cups frozen pearl onions
½ cup melted unsalted butter or ghee

Directions:
1. Combine water, Old Bay, mustard seeds, coriander seeds, cayenne, dill seed, allspice and bay leaves in a large stockpot. Bring to a boil. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.
2. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.