Why Do Your Muscles Ache?
Musclepain isoneof themostcommon formsofpain. It frequentlydevelops as a result of injury or overuse and can develop almost anywhere in the body. It is most common in the arms, shoulders, legs, hips, back and neck. Sometimes, muscle pain will come and go, developing and then quickly subsiding. If it is not treated properly, it can become a long-term issue. But this is not always the case. A sprain or strain of a ligament, which are the fibrous tissues that connect bones and joints, can cause long-term pain if correct healing does not occur. The most common types of muscle pain are related to injuries, especially: • Neck and back injuries • Shoulder injuries • Sprain or strain injuries • Overuse Injuries In some situations, muscle pain can also be caused by: • Certain medication usage • Fibromyalgia
In situations like these, your pain may need to be addressed by a medical professional. Physical therapists are able to address the underlying cause of pain in many chronic conditions, such as certain autoimmune diseases and fibromyalgia. In general, most aches and pains are temporary and generally only last 1-3 days. However, once the pain begins to go past 3 days without changing, it’s time to give us a call as there may be an underlying problem. At Total Care PhysicalTherapy our goal is to get you pain-free as quickly as possible!
• Autoimmune disease • Other chronic concerns
Healthy Recipe Red Snapper with Arugula Salad
Ingredients • 4 tbsp extra-virgin olive oil
• 6 (6-ounce) red snapper fillets • 1/4 tsp black pepper • 5 ounces baby arugula • 1/4 cup sliced red onion • 2 ounces pecorino Romano cheese • 6 lemon wedges
• 1 tsp grated lemon • 1 tbsp lemon juice • 1/2 tsp minced garlic • 3/4 tsp kosher salt
Directions Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp.Turn fillets; cook 3 minutes or until done. Remove fish from pan; keep warm. Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets. Add arugula to dressing; toss.Top with onion and cheese. Serve salad with fillets and lemon wedges. Courtesy of: http://www.myrecipes.com/recipe/red-snapper-arugula-salad
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