When it comes to relieving pain, everyone has an opinion. Your mom might suggest taking pills and a nap, while your neighbor swears it’s best to walk it off. Meanwhile, yearly advancements offer more options — and opinions — for patients seeking relief. Among the plethora of available treatments, two remain constant — heat and ice. However, many people don’t know which to use, and unfortu- nately, the wrong decision can make your pain or injury worse. If you are unsure which method is best for you, here’s the answer to your heating or icing dilemma. HEAT: These treatments can come in several forms, such as creams, pads, and wraps. Many medical professionals suggest using heat treatment for 30 minutes to four hours, depending on what is needed to fully relax the muscle. Heat often works best for chronic pain because it supports blood flow and loosens your muscles. Heat treatments can also be used to relieve stress and tension, but you should never use heat on an open wound or fresh injury. ICE: Cooling treatments can also be found in cream or wrap form, but a bag of peas or ice from your freezer will work just as well. Ice should be used for short periods throughout the day. Icing treatments are best for bruised wounds and minor injuries because the cold can reduce the swell- When Do You Apply Heat or Ice to an Injury? Fire and Ice
ing in your blood vessels — the cause of bruising — and expedite your healing process. However, icing your chronic pain can be detrimental due to the stiffening reaction that decreases swelling. This is the opposite of the muscle relaxation you need for chronic pain relief. Eventually, heating treatments can be worked into a healing plan, but ice is a quick solution to a small problem. As with most treatments, what works for one person may not work for another. If icing an injury feels best for you and you see improvement, continue icing away your pain. Additionally, some patients find relief while rotating between cooling and heating. Regardless of your preferred method, it’s best to seek professional guidance in order to find a viable long-term solution.
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HOMEMADE CORNED BEEF Ingredients Directions
1. In a large stockpot, combine water, garlic, and all herbs and spices tomake brine. Cook over high heat until salt and sugar are fully dissolved. Remove fromheat and stir in ice. 2. Once water temp reaches 45 F, place brisket in a 2-gallon zip-close bag, pour in brine to cover, lay flat in a large container, and store in fridge. 3. Brine for 10 days, checking daily tomake sure brisket is fully submerged and brine is stirred. 4. After 10 days, remove brisket frombrine and rinse under cool water. In a large pot, cover brisket, onion, carrot, and celery with water. Bring to a boil, then reduce heat to low and gently simmer for 2 1/2–3 hours. 5. Remove, slice across the grain, and serve.
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2 quarts water 1 cup kosher salt
1/2 cup brown sugar 2 tablespoons saltpeter (potassiumnitrate)
1 cinnamon stick, broken into large pieces 1 teaspoonmustard seeds
1 teaspoon whole black peppercorns
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8 cloves garlic
8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger
2 pounds ice
1 5-pound beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped
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