“How Much Do You Know About Sciatica?” UNDERSTANDING SCIATICA & THE BEST TREATMENT
Sciatica is a term used to describe compression or irritation to the sciatic nerve. The sciatic nerve is the largest nerve in the body at 2cm wide. It is made up of many different nerves that exit your lower back from the lumbar and sacral levels (L4-S3), extending all the way down the back of your leg into your foot. It transmits sensation and muscle control. The sciatic nerve plunges down deep through the buttocks and underneath the piriformis muscle in the buttock. Weakness in the gluteal muscles and tightness in the piriformis muscle are common culprits that press on and irritate the nerve. Symptoms Symptoms can vary from a deep ache in the buttocks to severe pain radiating down the leg into the calf and even foot. Occasional tingling and even numbness may be felt in the back of the leg, calf, or foot. If left too long without proper treatment, irritation can be severe and affect the strength of muscles in the leg. Treatment Sciatica is easily treated with physical therapy and this is the most complete form of treatment. Physical therapy examines the root cause of pressure on the nerve and works to alleviate that pressure quickly. Furthermore, our experts analyze the movements of your muscles, back and hip joints. By improving the flexibility of these joints, along with strengthening of the correct muscles, we put you on the path to prevent this problem from reoccurring. Call us today to learn more about our SPINE program and discover a pain free life.
HONEY GARLIC SHRIMP
Ingredients • 1/3 cup honey • 1/4 cup soy sauce (reduced sodium) • 1 Tablespoon minced garlic • optional: 1 teaspoon minced ginger
• 1 lb medium uncooked shrimp, peeled & deveined • 2 teaspoons olive oil • optional: chopped green onion garnish
Directions 1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. 2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.) 3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. 4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.www.rehab.centrahealth.com
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