HOWARE HERNIATED DISCS TREATED?
Herniated discs can be successfully treated through physical therapy treatments. At your initial appointment, one of our licensed physical therapists will perform diagnostic tests to determine the root of your pain and verify that your pain is indeed being caused by a herniated disc. Once your diagnosis is clear, an individualized treatment plan will be created for you, based on your specific needs. This typically includes a series of stretches and exercises aimed at relieving your pain, improving your function, and promoting the natural healing process of your body. Additional treatments may be added as your physical therapist deems fit. These include: • Manual therapy. • Ice and heat therapies. • Traction. • Class IV laser therapy. • Transcutaneous electrical nerve stimulation (TENS). • Education on posture and lifting mechanics. Your physical therapist will also advise you on any lifestyle changes that may be recommended in order to prevent herniated discs from developing again in the future. Physical therapy is one of the safest, quickest, and most effective ways to treat herniated discs. It is a holistic and non-invasive approach that, in many cases, has been able to eliminate the need for harmful drugs or surgical intervention. If you are suffering from a lower back pain and you think it may be due to a herniated disc, contact Kinetix PT today. We’ll help discover the origin of
your pain and treat you accordingly. Schedule a consultation to get started and begin your journey toward living your highest quality of life, free of lower back pain!
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ROASTED ROOT VEGETABLES
INGREDIENTS • 12 oz rutabaga, peeled & cut into ¾-inch pieces • 8 oz celery root, peeled & cut into 1-inch pieces • 8 oz peeled baby carrots • 8 oz fingerling potatoes • 3 medium parsnips, peeled & cut
into 1-inch-thick slices • 1 medium fennel bulb, cored & cut into thin wedges • 2 shallots, peeled & cut into thin wedges • 2 tbsp olive oil • ½ tsp salt • ½ tsp ground pepper
DIRECTIONS Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes,parsnips, fennel,andshallots inashallow roastingpan.Addoil,salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally. Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.
Call Today! (352) 505-6665
www.kinetixpt.com
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