6 TIPS FOR RELIEVING COMMON ACHES
1. Stay hydrated and drink plenty of water. If not, your tissues can become drier, which slows down normal chemical processes in your body. Your body is 70% water and your muscles are 80% water. In order to stay hydrated, you should drink 1/2 your body weight in ounces every day. 2. Get enough sleep. Too little sleep drastically affects the hormones in your body that are needed to maintain your delicate body chemistry. This can affect your muscles and other tissues normal functioning. 3. Exercise regularly. This makes your body more efficient at pumping blood around the body and removing normal metabolic wastes that are produced. 4. Improve your posture. If you sit at a desk or computer, get up every 30 minutes for a few seconds to stretch. Move around and stand up to be straighter. 5. Eat bright colored fruits and vegetables. Fruits and vegetables with bright colors often have a higher concentration of antioxidants and vitamins that assist the body in repairing itself and normal functions. 6. Get a physical therapy consultation. If you have aches and pains that aren’t going away, or if you have a recent or past injury that keeps you from doing the things you love to do, call Worcester Physical Therapy to schedule a FREE CONSULTATION.
ROASTED ACORN SQUASH
Relieves tight lower back & hamstrings Relieve Back Pain In Minutes Try this movement if you are experiencing back pain. HAMSTRING STRETCH - WALL Lie on the floor in a doorway. Rest your leg against the wall. Scoot through the doorway until you feel a stretch up the back of your thigh. Hold for 6 seconds then repeat 10 times on both sides.
INGREDIENTS • 1 medium acorn squash, halved and seeded • 1/4 cup unsalted butter, melted • 1 tablespoon brown sugar • Kosher/sea salt to taste • Black pepper to taste DIRECTIONS Preheat oven to 400°. Line a baking pan with parchment paper. Combine the melted butter and brown sugar. Coat the acorn squash halves with the brown sugar mixture and season with salt and pepper. Place the acorn
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squash halves cut side down on the prepared pan. Roast for 30 minutes, flip the squash over and brush with juices from the pan. Continue roasting for about 20 minutes or until tender.
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