|DR. RUSSELL SCHIERLING||
THE RELATIONSHIP BETWEEN MEAT AND FASCIA
If you have ever done any sort of butchering, you are quite aware of the thin, tough, white, cellophane-like membrane that surrounds and adheres to meat. This tissue is called FASCIA and it is one of the most amazing tissues in the body. It also happens to be a big part of the reason so many people have CHRONIC PAIN SYNDROMES. If you or someone you love is suffering with musculoskeletal pain, take just a few minutes to read some of our PAST POSTS on Fascia.
Dr. Schierling completed four years of Kansas State University's five-year Nutrition / Exercise Physiology Program before deciding on a career in Chiropractic. He graduated from Logan Chiropractic College in 1991, and has run a busy clinic in Mountain View, Missouri ever since. He and his wife Amy have four children (three daughters and a son).