SHOCKWAVE THERAPY A Cutting-Edge, Noninvasive Treatment
Eliminating pain from plantar fasciitis, Achilles tendonitis, and many other foot or joint conditions isn’t always a matter of simply feeling comfortable. In many cases, a pain-free foot is the difference between being able to do your job and not. That’s why we at Milwaukee Foot & Ankle employ cutting- edge technologies to get our patients back on their feet. Newly developed shockwave therapy is among the most exciting of these new techniques. During shockwave therapy, we administer a special acoustic device that delivers energy to areas of pain or discomfort, allowing the joints, muscles, and tendons to effectively regenerate and repair. The treatment is completely noninvasive. Gel is first applied to the area, and the device is pressed against the skin, usually for less than 10 minutes. No general anesthesia is required, and there’s virtually no downtime following the procedure for the vast majority of patients. The treatment has been shown to be highly successful, seeing results in about 80 percent of patients after just three to five visits. Not only that, but it’s effective for knee, hip, and shoulder pain, as well.
Shockwave therapy is particularly ideal for athletes or professionals who have to be on their feet for many hours daily, due to its fast-acting ability and the fact that recovery isn’t a factor. If you find yourself hobbled by a painful foot or ankle pain, take charge and get treatment today!
MEMES
Avocado and Cucumber Cold Soup Summer may be drawing to a close, but the heat doesn’t feel like it’s going anywhere soon. Cool off with this light, cold soup and enjoy those last few sunny summer afternoons!
INGREDIENTS
Recipe inspired by kirantarun.com.
• 1 clove garlic • ¾ teaspoon salt • ½ teaspoon black pepper
• 6 stalks spring onions • 1 jalapeno • 1 lemon, juiced • ½ cup cold water
• Olive oil • 2 medium ripe avocados, halved • 1 large cucumber, halved
DIRECTIONS
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Chop grilled veggies and puree with lemon juice, cold water, garlic, salt, and black pepper. Once smooth, portion soup into bowls and refrigerate to cool before serving. Garnish with toasted cubed bread, avocados, spring onions, chives, lemon zest, or a drizzle of olive oil, if desired.
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Preheat grill to medium-high.
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Coat halved avocados with lemon juice to avoid browning. Brush olive oil over avocados, cucumber, spring onions, and jalapeno. Oil grill while hot. Grill vegetables until everything is grilled or slightly charred. Once grilled, remove and place on platter to cool.
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414-257-0676
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