CornerStone PT & Wellness Center - January 2020

SILENCE YOUR SCIATICA SYMPTOMS Through Targeted Physical Therapy

If you’re living with sciatica, you’re well aware of its possible symptoms: near-constant pain in your lower back, rear, legs, or hips; burning and tingling sensations in your legs; weakness or numbness in your feet or legs. These can all range from mild to severe, and radiating to sharp. No matter the severity, it can be debilitating. So, what’s the good news here? Because sciatica is a condition associated with damage or irritation to the sciatic nerve in your spine, physical therapy can be a great treatment to resolve many of its symptoms. Sciatica has varying causes but is most often seen in conjunction with other medical conditions like lumbar spinal stenosis or degenerative disc disease. Pregnancy and simple muscle spasms can also cause it. Physical therapy is one of the most effective conservative pain management treatments available for sciatica because it helps train the muscles around or affected by your sciatic nerve to relax. Light aerobic exercises, a series of stretches, exercises to increase strength, and nerve stimulation can directly target the pain. Using these methods can strengthen your spinal column and adjacent muscle groups, reduce inflammation, increase oxygen in your blood, improve circulation, and ultimately, help you manage your pain and begin the healing process. While not all types of sciatica may be successfully treated with physical therapy, it’s still a great option to consider as a starting point. Give us a call at 732-499-4540 so one of our trained specialists can assess your needs and target your specific areas of sciatic pain. We’re here to help you find relief.

HOW TO MAKE YOUR OWN SAUERKRAUT

Cabbage is in season right now, which means it’s the perfect time to try your hand at making sauerkraut.

The fermented cabbage requires only two ingredients, keeps for months, and is packed with beneficial probiotics.

INGREDIENTS

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2 lbs cabbage

4 tsp fine sea salt

EQUIPMENT

• •

Jar

Lid with airlock

• Something to weigh down cabbage, ideally made of a nonreactive material like glass

DIRECTIONS

1. Remove outer leaves from cabbage. Slice very thinly. 2. In a large bowl, combine cabbage and salt. Let stand for 20 minutes. 3. Squeeze cabbage to release juices. Let the cabbage continue to soak and release juices for another 20 minutes. 4. Transfer to a jar and press down cabbage until completely submerged in its juices. Weigh down cabbage. 5. Seal jar with airlock. Let cabbage sit at room temperature and away from sunlight for one month. Once fermented, transfer to the fridge. Sauerkraut will keep for six months to one year. 3 732.499.4540

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