The Lempert Report: Top Ten Food Trends 2013 (Trends 1 - 5)

A very interesting article passed through our office today and we definitely thought it would be an appropriate share for our followers and readers. It dissects the top ten food trends for 2013 and how and why they can affect our lives. Leave your thoughts, comments and questions below! It's a pretty long article, but that's because it goes into great detail in layman's terms. None of that fancy talk. We encourage you to go ahead and read it, maybe even just skim it! You might learn something. :)

For the original and to make sure we show due credit: http://www.supermarketguru.com/articles/top-ten-food-trends-2013-%28trends-1-5%29.html 

Top Ten Food Trends 2013 (Trends #1 - 5)

Last year we predicted how weather conditions around the globe would affect crop yields and impact food production and prices; little did we know just how big that impact would be. 2012 brought us the worst drought in 50 years and created havoc on over 60% of all farmland here in the United States. There is little doubt that, just as the USDA has predicted, food prices will continue to rise for many years to come. The average American spends less than nine percent of their income on food, which is the lowest percentage of citizens of any other country, and less than Americans spent back in 1982 (13 percent). Yet even modest food price increases will affect many.

The passionate interest in foods being led by the Millenials will continue; led by their desire to understand food heritage, where foods come from, food preparation and how food is served; but with a twist. Millenials are deal seekers: over 86% seek the lowest everyday prices for foods. Almost one-third of Millenials (50+ million people born between 1978 and 1994) have difficulty affording their weekly groceries as compared to 22% of the general population. Millenials are the most ethnically diverse generation in our nation’s history – approximately 19 percent are Latino, 13 percent are black, four percent are Asian. one in five have an immigrant parent and one in 10 have a parent who is not a U.S. citizen. Clearly they are the foundation for the rise and desire for ethnic and more flavorful foods. This generation will be the most educated with 63% predicted to have or expect to graduate college by the year 2016, however, many report low paying or no jobs and a quarter of them have moved back home with their parents.

Food prices will also have an enormous impact on America’s “middle class” (defined as households with incomes from $38,000 to $118,000 per year) that has shrunk from 61 percent of the population in 1971 to 51 percent in 2011; and has seen their net worth plummet almost 40% to $77,300 from 2007 to 2010. As of August 2012, over 45 million Americans were enrolled in USDA’s Supplemental Nutrition Assistance Program (SNAP or food stamps) and receive monthly benefits.

All is not doom and gloom however, as we have experienced a comeback in supermarket services. More retailers are investing in loyalty programs and apps that reward their best shoppers with personalized discounts, on-site dietitians, in-store pubs and dining, and are generally sprucing up the retail environment. We can also expect more retail consolidation as the traditional supermarket struggles and shoppers expand their food shopping to alternative sources including drug chains, dollar stores and discounters. Supermarkets lost a full 15% share of volume to these and other competitors since the year 2000, sounding an alarm bell and wake up call to the industry that it is time to focus on a deeper understanding of what shoppers want.

Elementary school students returned to school this fall to find more healthy choices in the lunch line and with it comes a re-education and empowerment for a new generation designed to have these students not only eat healthier while at school, but also understand why eating this way is so important. School meals must meet new federal nutrition standards requiring more whole grains, fresh fruits, vegetables, reduced sodium, reduced calories, imposing strict limits on saturated and trans fats, less sodium, less calories and with fat free or 1% milk. The hope is that these modified behaviors translate to eating at home and to all family members.

Trend #1
Sustainability: We Stop Wasting Food

The National Resource Defense Council estimates that about 40 percent of all food here in the United States goes uneaten – that’s about $165 billion wasted each year; and costs the average family of four between $1,350 and $2,275 a year. To paint an even better picture, that's about 20 pounds of food wasted per person each month. As we have seen America’s waistlines grow, so has the amount of food we waste. In fact, NRDC estimates we discard 50% more food than we did back in the 1970s.

The just-released Eco Pulse Survey from the Shelton Group reports that 39% of Americans feels “the most green guilt” for wasting food (that's almost double the number who feel guilty about non-recycling or forgetting to bring their own bags to the store). Now comes the time to educate and empower supermarkets, food companies and consumers to think about this problem and to change our behaviors.

In the UK, where a public awareness program called “Love Food Hate Waste” began five years ago, over 50 of the country’s leading food retailers and CPG brands have committed to reduce waste in operations and supply chain. In 2012 the European Parliament passed a resolution to reduce food waste by half by the year 2020.

McKinsey Consulting recently reported that one action that could help reduce waste would be the standardization and clarification of expiration dates on foods. One waste reduction organization estimates that just this one “fix” could prevent up to 20 percent of food waste at home.

Trend #2
Health & Wellness: Snacking & Mini-Meals Take the Spotlight and We Discover the Correct Portion Size

Snacking may be associated with a more nutrient dense diet, according to researchers at Auburn University and Beijing University. The study, published in the February 2012 issue of the Journal of the Academy of Nutrition and Dietetics, found that total fruit, whole fruit, whole grains, oils, sodium, and milk scores were all positively associated with snacking frequency. Few studies have examined the role of snacking on overall diet quality, and previous literature has only focused on the contribution of snacking to daily intakes of single nutrients. Snacking has gotten a bad rap, and that is about to change. This study is the first to look at how snacking contributes to the overall quality of individual’s diets. In this study, snacking was not associated with poorer overall diet quality, and did contribute to a slightly more nutrient-dense diet. The study reported that "A key finding is that ‘people who eat snacks have healthier diets.” The American Journal of Clinical Nutrition reported research that followed 30 thousand men over a sixteen-year period and found that those who ate just two meals a day had a higher risk of Type 2 diabetes.

We predict that 2013 will see a smaller bites/more frequent eating pattern that reduces overall portion sizes and increases variety. Led by the ubiquitous Millenials, who crave flexible menus with many choices of appetizers and small plates, look for snacking occasions to increase throughout the day. Currently just over half of Americans snack 2 to 3 times a day; as work schedules become more hectic and more flexible these mini-meals will increase across all generations. In addition, Hispanics, the fastest growing population and is projected to account for 30.2% of the total U.S. population by the year 2050, are more likely than non-Hispanics to incorporate snacks throughout the day—by a 23% to 15% margin. They are also likelier to consume snacks while at work.

According to the NPD Group, morning snacking has “shown the greatest growth of any eating occasion over the past decade.” Morning snacks have increased by an average of 22 snacks per person in that period. More frequent snacking may also reinforce the need to reduce the size of portions at all mealtimes, as those hunger craving

Trend #3
Health & Wellness: The Boomer Reality of Diabetes, High Blood Pressure & Heart Disease

Building on our 2012 prediction of the importance of the Boomer population who will control just over half the dollars spent on grocery foods in 2015 ($706 million each year), serving the food needs of this generation will take new approaches; especially keeping these consumers who seek quality products, are brand loyal and not particularly price-sensitive healthier longer.

According to Packaged Facts “When they eat, they’re looking for balance, and they understand the concept of forgoing one thing in order to enjoy something else….Authority avoiders since the ‘60s and ‘70s, today’s Boomers want to…eat what they want and how much they want, when and where they want it.”

Research from Canada and the United States—nations where many Boomers have similar lifestyles and life issues—reflect deliberate thinking about how they eat. Studies by NPD Group in both countries show that nutrition and healthy eating habits are top priorities for the Boomers, who are more concerned than any other age group about nutrition when planning a meal. 72% of Canadians age 65+ regard nutrition as important as taste. Double the amount of Boomers follow the countries’ “food guidelines” double that of those aged 18-34 years. In the United States seven out of ten Boomers seek more fiber, 60% try to consume less fat and cholesterol, and 40% aim to eat fewer fried foods and for good reason.

According to data from the 2011 National Diabetes Fact Sheet (American Diabetes Association), 25.8 million children and adults in the United States have diabetes (8.3% of the total population) with an estimated annual cost of $18 billion. A SupermarketGuru quick poll found that seventy-four percent of this food-involved panel has diabetes or lives with someone who does and almost half want to make sure people around them can recognize the symptoms of low blood sugar and help prevent emergencies. High blood glucose levels can cause permanent damage to heart, eye, kidney, nerve and other tissue – all risks with type 2 diabetes. The Centers for Disease Control and Prevention (CDC) estimate that a staggering 79 million Americans over the age of 20 have prediabetes, which can double the risk for cardiovascular disease.

The CDC also reports that about every 25 seconds an American will have a coronary event, the most common is a heart attack. In 2010, an estimated 785,000 Americans had a new coronary attack, and about 470,000 had a recurrent attack with the American Heart Association projecting that by the year 2030 this costs of this disease will rise to $389 billion per year. The risk can be greatly reduced by taking steps to controlling diet and exercise.

Another report from the CDC found that one-third of adults have high blood pressure, a third of them untreated, and half do not have it fully under control. High blood pressure (or hypertension) is known as the silent killer because it has virtually no symptoms, but increases the risk for coronary artery disease and stroke and is linked to a decline in cognitive function in otherwise healthy adults, starting in their late teens!

Look for heart healthy antioxidant rich foods including tomatoes, oily fish (such as salmon and sardines), green tea, carrots, sweet potatoes, dark leafy greens, alfalfa sprouts, cocoa (dark chocolate), soybean and safflower oil, seeds, popcorn, berries, apples, and whole-grains to take over the supermarket shelves; along with sodium reduced and potassium rich reformulations in many foods. Potassium and sodium are electrolytes, which controls cellular communication through our bodies and maintains health.

Trend #4
The Economy: The New Proteins

Proteins are part of every cell, tissue, and organ in our bodies; and are constantly being broken down and replaced. Protein accounts for 20 percent of our body weight, performing a wide variety of functions throughout the body as vital components of body tissues, enzymes, and immune cells. Protein is made up of amino acids that are later used for tissue repair and maintenance in the body. There are twenty different amino acids that join together to make the different proteins; some are made in the body, others are not. The amino acids that cannot be made by the body are called essential amino acids; it is essential that our diet provide these. The desire for and interest in protein is hot and it is about body composition, sports, satiety and maintaining muscle mass as you get older. Complete proteins are those that provide all of the essential amino acids. Animal-based foods for example, meat, poultry, fish, milk, eggs, and cheese are considered complete protein sources. Incomplete proteins on the other hand, are those that are low in one or more of the essential amino acids, i.e. rice, beans, legumes, etc. Complementary proteins are two or more incomplete protein sources that together provide adequate amounts of all the essential amino acids; an example includes tofu and brown rice or rice and beans.

As food prices for protein commodities increase dramatically (it is conservatively estimated by the USDA the cost of both beef and chicken will increase by at least 5 percent due to the 2012 drought as well as declining supplies) look for a major shift in the nation's protein food supply by moving away from meat-based proteins. In our Supermarket Guru Consumer Panel Survey on grilling (which was conducted pre-pink slime headlines), more than 40 percent of the panel said the next big trend in grilling would be "meatless grilling"

As the culture of our population shifts to a more diverse ethnic mix, this trend is once again being fueled by Millenials of all ethnic backgrounds, who during their college years aligned themselves with the “less-meat to meatless spectrum” according to Packaged Facts’ How Gen Y Eats; and changed their diets to include low cost/high protein options like peanut and other nut butters and preparing just about every recipe with the versatile chickpea. We can expect to see popular protein influences from around the world becoming mainstream including Greek yogurt, Asian cuisines, Indian cuisines including those foods for breakfast including Adai and Pesarattu as well as tofu based burgers and other convenience foods.

Trend #5
Lifestyle: Breakfast Becomes The Most Important Meal of the Day

The benefits of breakfast are becoming hard to dispute, study after study show that breakfast is be the most important meal of the day!! The benefits of breakfast range from kids doing better in school and having less behavioral issues, to maintaining a more normal weight, more energy, better mood, and even improved memory. Will the costs of foods on the rise, many have taken typical protein rich breakfast foods into other day parts including lunch and dinner as a way to save money and maintain their healthy eating. Packaged Facts reports that Baby Boomers in particular want all food and experiences customizable and have extended food day parts, in particular that of all-day breakfast.

The latest study, published in the American Journal of Clinical Nutrition, found that men who skipped breakfast more often had a 20 percent higher risk of Type 2 diabetes than those who consumed breakfast. The increased risk remained even after the researchers accounted for body mass index and the quality of the subjects’ breakfasts.

Keeping blood sugar stable is key to optimal wellness. Starting off the day with a solid breakfast is key. Some great choices include yogurt with granola or cereal, a veggie omelet with whole grain bread, a yogurt based fresh or frozen fruit smoothie along side eggs. Nut and seed butters like almond, peanut, and sunflower are not only protein rich, but rich in essential minerals as well; slice banana or strawberries on top. Nut and seed butters are extremely versatile and can even be mixed in with oatmeal to increase the nutrition content of this already nutritious breakfast choice.

Gluten Free Lifestyle & Wellness

One of Dr. Paulk's many interests is the effects of a gluten-free lifestyle. Dr. Paulk and one of his assistants both have been living a gluten-free lifestyle for many years and wish to share some of this knowledge with you! If you have any questions, please leave them in the comments section or feel free to email them to thepaulkclinic@gmail.com with the title: Gluten Free Lifestyle Questions.

One of the first things to know is "what is gluten?"
According to wisegeek.com, gluten is a composite formed from several different proteins. It is found most commonly in wheat and other related grains, such as rye or barley. Adding texture and a characteristic chewiness to baked goods, this ingredient is used in a wide variety of other foods as a thickener and binder, flavor enhancer, and protein supplement. Some people can develop an intolerance to these proteins, however; a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body.

Who does gluten consumption affect?
Medically speaking, people with an immune-mediated wheat allergy and those with Celiac disease can find that gluten triggers harmful reactions within their body. Some people without wheat allergy or Celiac disease can still find that eating wheat causes unpleasant side-effects; they may have a non-immune gluten intolerance or a wheat or gluten sensitivity. However, a gluten-free diet can have many health benefits for others too!

A gluten-free diet can have a variety of health benefits, such as improving cholesterol levels, promoting digestive health, and increasing energy levels, if you have a gluten intolerance.

What effects could this change have for someone without wheat allergy, intolerance or Celiac disease?
One thing the media has focused on is the idea that living a gluten-free lifestyle is a "fad diet." In fact, living gluten-free is not a diet at all. If you're looking for a "lose weight fast" solution, you're in the wrong place. However, living gluten-free does promote more overall health and well-being and, in turn, will have you craving foods that are better for you. You'll be giving up over-processed foods which generally contain a lot of gluten. It is a lifestyle change, because it focuses on living healthier and making changes that affect you internally. Don't expect to drop 30 lbs with this change, but do realize that other health benefits will occur! Living gluten free has been said to improve cardiovascular health among other things.

On a gluten-free diet, you would likely eat more fruits and vegetables, just because it’s one of the few food sources available that is non-starchy, and almost completely gluten-free.
By eating only gluten-free foods, you will also be eliminating unhealthy oils from your diet, as well as unhealthy carbohydrates found in bread products like doughnuts and pastries.

“Eliminating gluten, and eating a gluten-free diet can help reduce your risk of heart disease, certain cancers, and other health-related conditions, like diabetes, if you have a gluten intolerance,” says Holly. “A gluten-free diet can also help your body ward off viruses and germs, just because many of the foods you eat will be full of antioxidants, and essential vitamins and minerals.”

What is Functional Chiropractic Neurology?

I am asked all the time about Functional Chiropractic Neurology. What is it? How does it work ? What does it treat?

A Chiropractic Neurologist offers brain-based chiropractic.

A Chiropractic Neurologist is a highly trained & qualified neurological specialist within the chiropractic field. Doctors complete a rigorous 3-year diploma program beyond chiropractic college. They look for subtle changes in specific parts of the nervous system. A variety of highly effective natural treatment options are available to improve the health of these dysfunctional regions. Common conditions helped include: Head injuries, ADHD, chronic pain, vertigo, dystonias/movement disorders, disc herniations, & peripheral nerve entrapments.

Chiropractic Neurologists utilize a thorough neurologically based physical exam performed with a keen eye for subtle areas of poor function. The obvious, or hard signs, as well as the subtle, or soft signs, reveal a pattern of dysfunction that will help to understand the patient’s unique problem in very specific terms. Intervention is then customized to the unique needs of the patient and strives to normalize function in the nervous system.

Dr. Paulk

More Exercise = Better Grades?

I stumbled across this really interesting article today. I've read similar things before, but the way this one was written was both relevant and obvious. Whether your child is doing fine in school or perhaps struggling with ADHD/LD or other learning inhibitors (that we can help with at The Paulk Clinic) this article is something to keep in mind!

Diclaimer: This was not written by myself, nor am I claiming it was.This was taken directly from toyourhealth.com, October 2012, Volume 6, Issue 10, written by: Editorial Staff.



With elections right around the corner, education is front and center as one of the perennial issues on the minds of voters nationwide. After all, whether you're a Republican, a Democrat or any other political affiliation, if you're a parent, one thing is certain: You want your children to have the best education possible.

For some parents, the candidate who appears to offer the best opportunity for that to happen may be the one they vote for in a few short weeks.

Regardless of politics, research suggests there may be an easy way to improve education, at least in terms of improving children's grades: exercise. For example, one study found that children who performed the best on various fitness tests also had the best scores on standardized tests; nearly 30 percent higher than kids in the least fit group. And yet another study revealed that students who performed 50 minutes of endurance exercise in between taking a standardized written test performed better on the test administered after the exercise session.

The test was designed to evaluate attention and concentration skills, suggesting that exercise may have sharpened the children's focus, leading to the better score in the second (post-exercise) test compared to the first (pre-exercise). What's more, one study suggests that the more hours a student spends studying, the more likely they are to participate in physical activity – dispelling the notion that busy kids "don't have time" to exercise.      

So vote for your favorite candidates this fall, but whomever you choose, remember that you have the power to effect important positive changes in your life, and the lives of your children,  every day. Why not start by ensuring that everyone participates in at least 30 minutes of exercise on a daily basis? If you're not sure where to start, ask your doctor of chiropractic to outline an exercise program for you.

History of The Paulk Clinic & Dr. Phillip Paulk

The Paulk Clinic has evolved and changed over the last 35 years by taking on new staff, learning new techniques and staying on top of changes in the field. We thought it might be fun if we shared the history of the clinic with our readers!

Dr. Vernon Paulk, Dr.Phillip Paulk’s uncle, founded the Paulk Chiropractic Clinic in Stockbridge in 1973. It was a satellite clinic for his main Riverdale office. Dr. Phillip Paulk entered practice with his uncle in January of 1977 after graduation from Sherman College of Chiropractic and has remained in full-time practice in Stockbridge since that time.

Dr. Phillip Paulk is one in a long line of chiropractors in his family. Dr. George Paulk, Sr., a great, great uncle of Phillip was a pioneer in chiropractic in Georgia being granted one of the first chiropractic licenses in the state in the 1930’s. Dr. George, Sr. practiced with distinction in South Georgia until his death. His son, George, Jr. graduated from Palmer College in the early 1940’s but entered the military as a fighter pilot and distinguished himself in the air war over Europe, before returning to full time practice in Atlanta. Dr. George, Jr. became well known in the Atlanta area for treating several governors, many Generals and many of the elite of the Atlanta community. He was nationally known in the chiropractic profession as a speaker, political leader and educator.

Dr. Phillip’s father, Gerald, was born in poverty in Irwin County, GA where he and his family of six shared a small two-room shed building behind a country store. After graduating from High School at the top of his class, Gerald volunteered for service in the U.S. Army at the beginning of WWII. He joined the elite 501^st Parachute Infantry Regiment of the 101^st Airborne Division {Screaming Eagles} and parachuted into Europe the morning before D-Day in Normandy. He jumped into Holland during Operation Market Garden and later fought in The Battle of the Bulge where the German Army surrounded his regiment at Bastogne during Christmas of 1944. Gerald was wounded during this engagement but recovered to train for a jump into Japan when the war came to an end. Gerald received numerous medals and citations including a Bronze Star for heroism in combat. He is truly an American hero. Vernon, Gerald’s older brother, also served in the military in Army Air Corp during the war, where he was a crew member on American bombers. On returning to civilian life, Gerald suffered from severe migraine headaches. This was no doubt due to the physical trauma he had received as a paratrooper. The medical profession could only offer limited help and he continued to suffer. On the suggestion of his mother he sought help from his 2^nd cousin, Dr. George Paulk. With chiropractic, Gerald’s severe headaches disappeared and his life was changed forever.

Gerald and Vernon, with the influence of their cousin George, Jr. decided to follow the family tradition and entered Palmer Chiropractic College together in the late 1940's. During these college years Gerald’s second son, Phillip, was born. At graduation, Gerald and Vernon decided to take different paths with Vernon establishing a private practice in the west end of Atlanta with Gerald opting to establish a home and practice in the small agricultural community of Barnwell, S.C.

Dr. Phillip Paulk’s early life was greatly influenced by his father and his profession. He was constantly reminded in this small community of the impact that chiropractic could have on people’s lives. He saw many individuals that had suffered for years, many having undergone extensive medical treatment to no avail, get relief through the science of chiropractic. Dr. Phillip Paulk recalls how on many occasions people stopped him on the street to praise the work his father was doing and to relate some story of chiropractic helping a physical problem, ending years of suffering, when nothing else had helped. He experienced the benefits of chiropractic with his family having the opportunity for excellent health without surgery or drugs.

Dr. Phillip Paulk attended the University of South Carolina where he received his pre-professional training in 1968 and matriculated into Sherman College of Chiropractic in Spartanburg, S.C. in 1973. After graduating, Dr. Paulk elected to enter private practice with his uncle Vernon in the Atlanta area. Dr. Vernon had established a part-time practice in the then small community of Stockbridge several years before. Dr.  Phillip eventually purchased the Stockbridge practice and has remained in full-time  practice ever since. 

Dr. Phillip Paulk has constantly worked to improve his clinical expertise and has traveled extensively continuing his education in the science of Chiropractic. On several occasions he has expanded his practice, bringing in young doctors to train with a few establishing their own practices in the area.

Dr. Paulk pictured with Dr. Chase Ethridge, one of the doctors employed under Dr. Paulk himself at The Paulk Clinic.

In 2001, Dr. Paulk was awarded the Research Award by the CB

P (Chiropractic Biophysics, Nonprofit) a Wyoming-based spinal research group. This award is given yearly to the doctor that has contributed the most to the advancement of scientific spinal research. Dr. Paulk was involved in a study that resulted in the publication of several original research projects in major medical peer reviewed journals.

Dr. Paulk has continued his studies and has attained Board Eligibility as a Chiropractic Neurologist. This involved exhaustive, focused post-graduate study over the last three years that allows him to practice Chiropractic Functional Neurology .He has earned certification in Functional Blood Chemistry, Brain and Neurotransmitters, Mastering The Thyroid and is training in ADD/ADHD Spectrum Disorders through APEX ENERGETICS and The University of Bridgeport.

We hope you enjoyed reading the Dr. Paulk's history and learning how The Paulk Clinic came to be what it is today.  

Dr. Paulk hard at work! You can tell he loves his job.

Welcome! Meet the Staff.

Welcome to The Paulk Clinic's blog! 

The Paulk Clinic is located in Stockbridge, Georgia and has served Henry county and surrounding areas since 1977 -- that's a long time, if you're counting. You can find a lot more health related information on our actual website: www.thepaulkclinic.com. Our blog is going to be for personalizing the experience of current and future clients, as well as providing a multitude of information to the general public. Be sure to "follow" us or bookmark us to be able to keep reading!

To begin though, we're going to give you all a quick run down of who our staff members are and what they do within our office. We'll have more creative and informative content as we build the site but like they say, Rome wasn't built in a day! 

To begin with, let's meet Dr. Paulk himself!

Dr. Phillip Paulk, DC. - Owner

Dr. Phillip Paulk is one in a long line of chiropractors in his family and has been practicing since 1976. Dr. Paulk's great, great uncle, Dr. George Paulk, Sr. was a pioneer in chiropractic in Georgia being granted one of the first chiropractic licenses in the state in the 1930’s. His father and uncle graduated from Palmer College of Chiropractic in 1951 and practiced for over 50 years.
Dr. Paulk attended the University of South Carolina where he received his pre-professional training in 1968 and then went to the Sherman College of Chiropractic in Spartanburg, SC in 1973. After graduating, Dr. Paulk elected to enter into private practice with his uncle Vernon in the Atlanta area. Dr. Vernon Paulk had established a part-time practice in the then small community of Stockbridge several years before. Dr. Phillip eventually purchased the Stockbridge practice and has remained in full-time practice ever since. 

Dr. Paulk is a Board Eligible Chiropractic Neurologist and has earned certification in Functional Blood Chemistry, Brain and Neurotransmitters, Mastering The Thyroid and is training in ADD/ADHD Spectrum Disorders through APEX ENERGETICS and The University of Bridgeport. He is certified in Chiropractic Biophysics, has been published in peer-reviewed medical journals and is currently working on his first book.

 Next let's meet our other Doctor in the building, Dr. Ethridge. 

Dr. Chase Ethridge, BS, DC

Dr. Chase Ethridge has been working for the Paulk Clinic since 2011. He received his Bachelor's degree in nutrition from the University of Georgia in 2007 and his Doctorate in chiropractic from Life University in 2011. Dr. Ethridge is a Board Eligible Chiropractic Functional Neurologist and has also earned certification in Mastering the Thyroid, Neurotransmitters and Brain, Blood Chemistry Analysis through The University of Bridgeport and Physiological Therapeutics through Life University. He is also certified by the National Board of Chiropractic Examiners. Dr. Ethridge is a member of the International Chiropractic Association and the Life University Functional Neurology Club. Dr. Ethridge lives in the Metro Atlanta area. 

 

Next up, massage therapist Kevin!  

 

Kevin King - Therapy Assistant / Massage Therapist

Kevin King was raised in Daytona Beach, FL and moved to the Atlanta area in order to attend the Georgia Medical Institute where he earned his degree in Massage Therapy. Kevin has worked at The Paulk Clinic since 2007 as a Certified Massage Therapist and he also serves as a therapy assistant. He provides therapeutic massage at the clinic and maintains a private practice on his own time. Kevin has two children and is a Florida Gators fan.

Now meet Mrs. Linda Saunders, office manager extraordinaire!

Linda Saunders - Office Manager/ Insurance Specialist

Linda has been the office manager at The Paulk Clinic for 24 years. She has extensive training in medical billing and office management and has been in the medical field for 40 years. Linda has been married for 38 years and has 7 grandchildren, 2 step-grandchildren, and will become a great-grandmother this year. Linda is the "go-to" person in the office and is Dr. Paulk's "right hand." She enjoys assisting patients with their financial and insurance needs.

She enjoys attending Liberty Baptist Church with her family and has been a member for 25 years. Linda enjoys reading, bowling and spending time with her family.

And last but certainly not least, up next is Kellie! 

Kellie House - Front Desk / Therapy Assistant

Kellie was born and raised in Stockbridge, GA and graduated from Stockbridge High School. She later attended the Everest Institute and received her Medical Administrative Assistant Certificate. She joined the staff at The Paulk Clinic in November of 2011. Kellie is married with two children and she and her husband are expecting their third child soon. She is an avid University of Georgia football fan and enjoys football weekends with her husband.