HOW DO WE HELP WITH BACK PAIN, ANYWAY? CALL (561) 331-5508 TODAY TO SCHEDULE AN APPOINTMENT!
When it comes to back pain, movement is definitely the best medicine. Research repeatedly shows that regular exercise can reduce back pain and keep it from occurring. The problem is that exercise might feel like an impossibility when you’re in pain. That’s why physical therapy is such an excellent treatment option: we make movement the center of our treatment. Once you’ve decided to not ignore your back pain, give FYZCIAL a call. Here’s what we’ll do to help you find relief: • Find the cause. Our in-depth physical assessments will help us identify precisely why you’re experiencing back pain, allowing us to develop a customized treatment plan. • Manage pain. We offer several drug-free techniques for managing pain so you can get moving again. Manual therapy, gentle mobilization exercises, and pain-relieving modalities can get you started. • Get moving. We’ll provide a tailored exercise program that suits your needs, interests, and ability levels. We can also help you strengthen your core muscles, ensuring your spine is well supported. • Prevent future pain. We’ll also help you avoid future incidences of back pain by instructing you on proper lifting techniques or offering ergonomic suggestions for your workspace.
Today’s the Day to Stop Ignoring Your Back Pain! Want to take action? The first step is simple: call FYZCIAL to schedule an initial consultation. Then wave your back pain goodbye as you embark on a journey to long-term relief! Sources: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7186678/ • https:// pubmed.ncbi.nlm.nih.gov/32669487/ •https://www.physio-pedia.com/Low_ Back_Pain
RECIPE OF THE MONTH: BRUSCHETTA WITH HEIRLOOM TOMATOES
INGREDIENTS • 1½ lbs ripe tomatoes (preferably heirloom), cored and diced (3 to 4 tomatoes) • ¼ cup pitted Kalamata olives, finely chopped • 2 teaspoons balsamic vinegar • ¼ cup finely chopped fresh basil, plus more for serving • ¼ teaspoon salt • A few grinds freshly ground black pepper • ½ cup extra-virgin olive oil, divided • 1 good quality baguette, cut into scant ½-in-thick slices on the bias • 1 clove garlic, halved lengthwise
DIRECTIONS: Preheat the oven to 425°F and set a rack in the middle position. In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren’t as sweet as you’d like, add ⅓ teaspoon sugar.) Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom. Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
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