EFITS OF PETS
WHAT’S CAUSING MY NECK TO HURT? Neck pain can be uncomfortable and dampen your spirits. It may prevent you from enjoying your favorite hobbies or even keep you from doing something as simple as driving. Here are a few facts to help you better understand this literal pain in the neck and what may cause it. YOUR NECK IS COMPLEX Necks are a lot more complicated than you think. The neck, or the cervical spine, contains seven vertebrae that are separated with intervertebral discs. These discs give support, allow movement, and absorb shock. The neck is also made up of skin, muscles, arteries, veins, lymph nodes, and parathyroid glands, and houses the thyroid gland, esophagus, larynx, and trachea. When something goes wrong in one or more of these areas, neck pain can result. CAUSES AND SYMPTOMS Disc disease, neck strain, whiplash, a herniated disc, or a pinched nerve are some of the leading causes of neck pain. On rare occasions, neck pain can come from tumors or meningitis. Factors such as poor posture, obesity, smoking, office and computer work, repetitive lifting, and athletic activity can also lead to neck pain. Each of these factors produces different symptoms — some are associated with a dull ache, while others can be anything from numbness to sharp shooting pains. TREATMENT Depending on the cause of your neck pain and the resulting symptoms, you may have to see a physical therapist for relief. After evaluating your condition and medical history, a physical therapist will work with you to find the exact cause of your discomfort and create a customized treatment plan. The physical therapists at Vital Care PT are experts in neck pain treatment. Our specialists are easily accessible, and our treatment options are affordable. Give us a call today to learn more about how we can cure your neck pain.
R oasted A sparagus W ith L emon B readcrumbs
INGREDIENTS
• 2 pounds asparagus • 1/3 cup plus 2 tablespoons extra-virgin olive oil • Kosher salt • Freshly ground pepper • 2 garlic cloves, minced
• 1 cup panko breadcrumbs • 1 tablespoon flat-leaf parsley, chopped • 2 teaspoons lemon zest • Juice of one lemon (not packaged lemon juice)
DIRECTIONS
1. Heat oven to 425 F. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly done, heat remaining olive oil in a small skillet over medium heat. Add garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture.
Recipe inspired by Food and Wine Magazine
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