ALL ABOUT CLASS The Power of a Class IV Laser
In the past we’ve talked about the many benefits of our class IV therapy laser and how it has expanded options for patients who may have otherwise needed painkillers or surgery. But why do we always go out of our way to mention it’s a class IV laser? Well, for those with sports injuries or chronic pain, this distinction means quite a lot.
WHAT DO THESE NUMBERS MEAN?
injured tissue with photons to stimulate circulation, more energy particles reaching your injury is better. That’s why class IV lasers are used for deep tissue therapy; they reach muscles and tendons that class IIIs can’t. ARE DIFFERENT LASERS NEEDED FOR DIFFERENT TREATMENTS? By and large, no. Basically any ailment that could be treated by a class III laser can be treated by a class IV but not the other way around. That’s why we invested in a class IV model — we can treat a wider range of conditions, and treatment times are much faster. Best of all, class IVs can alleviate a larger area of damaged tissue at once, making them perfect for widespread issues like lower back aches and arthritis.
A laser’s class essentially designates wattage — how much power output it has. The higher the class, the greater the laser’s output. For example, class III lasers are limited to 0.5 watts, while class IV models can range from 0.5 to 15 watts. This higher magnitude of energy makes class IV lasers more common in the science and medical fields. WATTAGE? AM I GOING TO GET SHOCKED? Not at all! Having a higher wattage simply means a laser can release a greater concentration of photons with more penetrating power than models with lower wattage. Because laser therapy works by flooding
So, when we take the time to say “class IV deep tissue therapy laser,” we aren’t just doing it to sound like a science fiction novel. This classification means faster, more effective treatment for those in pain.
SENEGALESE LAMB SKEWERS
Adapted from a recipe by famed Southern chef Sean Brock, these skewers are seasoned in a Senegalese style and served alongside mustard-flavored onions.
INGREDIENTS
• • •
1/2 tbsp agave nectar
For the lamb: •
1 yellow onion, thinly sliced Salt and white pepper, to taste
2 lbs. trimmed leg of lamb, cut into 1-inch cubes 1 tbsp peanut oil, plus more for grilling
• •
Equipment •
Bamboo skewers
Salt and black pepper, to taste
For the onions: •
1/2 cup distilled white vinegar
•
1/2 cup Dijon mustard
DIRECTIONS
1. In a bowl, coat lamb with 1 tbsp oil and generously season with salt and pepper. 2. In a mixing bowl, whisk together vinegar, mustard, and agave nectar. Toss in onions and season with salt and pepper.
3. Heat a grill or grill pan to medium and oil the grates. 4. Thread lamb on skewers and grill for 6–8 minutes. 5. Serve alongside onions.
Inspired by Food & Wine Magazine
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