1956 Rainbow Drive, Gadsden AL 35901

​​Office Hours

Monday-Thursday: 9am-6pm
Friday: 9am-2pm

Doctors Hours
Monday's 1-4, Tuesday's 9-12,

Wednesday's 1-4, Thursday's 3-6

Call us today at 1-(256)-438-5839

Skin Care Product Of The Week


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What Are Negative Calorie Foods?

Negative calorie foods are those foods which need more food energy to digest than the actual food energy they provide. It is clear that it will take extra calories to digest than the actual calories they provide by eating it. But these foods also provide fiber, carbohydrates, Vitamins & other healthy compound to the body. Simple body functions like chewing or digesting any food burns calories.
For an example, You burn more calories by just chewing and digesting celery or grapefruit (negative calorie foods) than calories actually these foods provide.

For the digestion process, the body has to call additional biochemical resources in order to digest the high-fiber & high protein foods. When we eat these foods slightly cooked (with nothing on them) or in raw form our body burns more calories. That is why their thermic effect is greater than its food energy to the body. In other words, you can say that they raise the metabolism (BMR) and that’s why we burn even more calories while having a rest.


Grilled Caesar Salad Wrap

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons low-fat mayonnaise
1 clove garlic, minced
½ teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 1 pound total), trimmed
⅛ teaspoon salt
2 small romaine hearts
⅓ cup finely shredded Parmesan cheese
4 8- to 9-inch spinach wraps, warmed.

1. Preheat grill to medium-high.

2. Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

3. Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

4. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1½ cups of the salad and roll closed.

· Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it can cause a flare-up.)

· Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.