WHAT REALLY CAUSED YOUR BACK PAIN? 3 COMMON TRIGGERS PT CAN SPOT
Imagine sitting up in bed on a beautiful Saturday morning. The birds are singing, your coffee is brewing, and — ouch! — pain shoots through your lower back. This has happened to pretty much everyone, and often the cause of this back pain is a mystery. When patients come to our office looking for help, they usually only have best
To alleviate your pain, you need to find out which of these three things is causing it. The easiest way to do so is by visiting a PT at Kinetic Physical Therapy Specialists. We have tried-and-true methods to determine the exact cause of your pain and the experience needed to create a treatment plan tailored to your body and needs.
If you or someone you know wakes up with low back pain, make the smart choice and request an appointment with us! We can save you the hassle of retracing your steps looking for answers. We’ll suggest treatments to rebuild your strength, flexibility, and mobility and get you back to your daily routine pain-free.
guesses. “Maybe I pulled a muscle last time I was at the gym?” they wonder out loud. “Or maybe the car accident I was in a few months back is catching up with me.” It’s tough to determine when a person’s low back pain was triggered, but identifying why is relatively easy — at least for a physical therapist. There are only three main
After physical therapy, you can reclaim your relaxing Saturday mornings. To refer a friend, tell them to call 847-515-8970 or visit KineticPTS.com to make an appointment online. It’s quick, easy, and worth it!
causes of low back pain and sciatica (pain in the sciatic nerve that runs through the legs and lower back): herniated discs, arthritis, and pelvis issues like fractures and joint inflammation.
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This butternut squash chili hits the spot on a cool fall evening — and best of all, it’s vegan! Vegan Butternut Squash Chili
INGREDIENTS • 1 1/2 cups vegetable broth, plus 2 tbsp for sautéing • 5 cloves garlic, minced • 2 lbs butternut squash, peeled and diced • 2 chipotle peppers in adobo, chopped • 1 yellow bell pepper, diced • 15-oz can black beans, drained
• 15-oz can pinto beans, drained • 28-oz can diced tomatoes • 1 cup cooked quinoa • 1 1/2 tsp paprika • 1/2 tsp ground cinnamon • 1/4 tsp table salt • 1/4 tsp ground black pepper
DIRECTIONS 1. In a large pot, heat 2 tbsp vegetable broth over medium heat. 2. Add garlic, butternut squash, and chipotle peppers. Cook for 10 minutes, stirring occasionally. 3. Add bell pepper and cook for another 5 minutes. 4. Add black beans, pinto beans, diced tomatoes (with liquid from can), remainder of vegetable broth, quinoa, paprika, cinnamon, salt, and pepper, stirring to combine. 5. Bring mixture to a simmer and cook uncovered for 10 minutes or until butternut squash is tender, then serve!
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