If you have chronic pain, stiffness, or fibromyalgia, you can really benefit from K-laser therapy. If you have question about how you can benefit from K-laser therapy, feel free to call our office or schedule a free consultation. Treatment of the Future: K-Lasers Aren’t What You See in ‘Star Wars’
As a child, you may have fantasized about a future with jetpacks, hoverboards, and lasers. Unfortunately, if it’s jetpacks and hoverboards you seek, we can’t help you. But if a laser used to accelerate the healing processes in your human body isn’t as impressive as the lasers you dreamed about in your youth, well, you’re a hard one to impress. K-Laser therapy has the power to do just that. These lasers can help you heal, relieve pain and inflammation, and generally help you enjoy a higher quality of life. It’s safe, noninvasive, and state of the art. HOW IT WORKS K-laser therapy uses a frequency of amplified light that penetrates substances without vaporizing or damaging them — the opposite of what you see in “Star Wars.” Its mild nature is why we call it “low-level” laser therapy. To use it as a tool to reduce pain, stiffness, and other discomforts, our chiropractor and physical therapist direct the laser at certain key points. It fosters blood flow and permits more efficient drainage of the substances that trigger inflammation in tissues, like lactic acid. The warming, circulation-boosting effect of laser therapy also helps relax tight muscles and relieve painful knots.
Sudoku Grid n°1669070380 easy
One-Pan Harvest Pasta
Ingredients:
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1
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2 tablespoons vegetable oil 1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup) 1/3 cup chopped red onion 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 2 cloves garlic, minced
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1 3/4 cups reduced-sodium chicken broth 1 cup dried whole grain elbow macaroni 1/2 teaspoon crushed red pepper
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Kosher salt
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Ground black pepper (optional)
Snipped fresh basil
Grated Parmesan cheese
Directions:
1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables
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and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
Recipe courtesy of midwestliving.com.
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