Bend On One Knee...Do You Feel Any Pain? Problems with walking increase as we age and are a leading cause of falls and disability in older adults. At least 20% of adults over 65 have problems with walking. This further increases to 50% in adults 85 years old and older. Most of these problems with walking are associated with underlying diseases.
9 Things That Stifle Your Stride Problems with walking are not a direct consequence of getting older. Rather, they are the effects of other conditions that become more common and severe with age. Common risk factors for severe problems with walking includeadvancedage (older than85)andmultiplechronicdiseaseconditions such as heart disease, arthritis, dementia, stroke, hip fracture or cancer. Common conditions that contribute to walking problems include some of the following:
1. Back pain 2. Joint pain and arthritis 3. Diseases of the muscles or bones 4. Poor fitness 5. Problems after orthopedic surgery or stroke 6. Low blood pressure and heart disease 7. Parkinson’s disease 8. Vision or balance problems 9. Fear of falling
Discover how our programs can guide you to a pain-free life. Schedule your appointment today by calling (630) 637-9955.
Winter Minestrone Recipe
Relieve Back Pain In Minutes Try this movement if you are experiencing back pain.
Tried & Approved by Nicole
Improves Balance
INGREDIENTS • 2 tbsp olive oil • 1 onion, chopped • 2 carrots, peeled & chopped • 2 celery stalks, chopped • 3 ounces thinly sliced pancetta • 2 cloves garlic, crushed • 1 pound Swiss chard • 1 russet potato, peeled and cubed • Salt & black pepper
TANDEM STANCE Stand with one foot directly in front of the other so that the toes of one foot touch the heel of the other. Main- tain your balance.
• 1 (14 1/2-ounce) can diced tomatoes in juice • 2 fresh rosemary sprigs • 1 (15-ounce) can cannellini beans • 2 (14-ounce) cans low-sodium beef broth • 1 (1-ounce) Parmesan rind • 1/4 cup chopped fresh flat-leaf parsley cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off)andseasonwithsaltandpepper, to taste. Ladle the soup into bowls and serve.
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DIRECTIONS In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chardandpotato.Seasonwithsaltandpepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes. In a food processor or blender, combine 3/4 of the beans with 1/2
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