HOW CAN PHYSICAL THERAPY HELP TREAT ANTERIOR KNEE PAIN?
Anterior knee pain can present itself in people who live both sedentary and active lives. It is common for patients experiencing anterior knee pain to report stiffness and fullness deep within the knee with bending motions. Common activities that lead to and exacerbate these symptoms include: • Prolonged sitting. • Going up and down stairs. • Squatting. • Prolonged walking/running. Catching and locking of the knee can also lead to pain with rotational movements at the knee. If the knee catches and/or locks during your orthopedic testing at your initial appointment, that could be an indication that your pain may be originating from the meniscus. Additional indications that physical therapy intervention is needed include difficulty performing certain functional tests, including difficulties with squatting, step up/down exercises, and single leg balance. If you have been living with recurring knee pain or discomfort that has lasted for more than 3 days, it is in your best interest to see a specialist. At FYZICAL, our physical therapists are experts in joint movement and function. Your physical therapist will conduct a thorough evaluation of your movement, walking patterns, strength, joint mobility, patella tracking, and proprioception, in order to get to the root cause of your anterior knee pain and treat it accordingly. An individualized treatment plan will be created specifically for you and your unique needs, so you can get back to living a pain-free life as quickly as possible. Are you ready to kick your anterior knee pain to the curb? Contact FYZICAL today to get started.
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VEGAN GINGERBREAD COOKIES
INGREDIENTS • 1 cup white whole-wheat flour
•½ tsp ground nutmeg •¼ tsp salt •½ cup coconut oil, at room temperature •½ cup sugar •½ cup molasses •¼ cup water • 1 tsp vanilla extract
• 1 cup all-purpose flour • 2 tsp baking powder • 1 tsp baking soda • 2 tsp ground cinnamon • 2 tsp ground ginger
DIRECTIONS Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl. Cream coconut oil and sugar together with an electric mixer in a large bowl. Add molasses, water and vanilla and beat until mixed thoroughly. Gradually add the flour mixture, beating at low speed until just combined. Divide the dough into thirds. Place one third of the dough on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll out the dough between the parchment to a thickness of about 1/4 inch. Place the parchment with the rolled dough on a baking sheet. Repeat with the remaining dough, stacking each piece of parchment with rolled dough on top of the previous one. Freeze on the baking sheet 30 minutes to 1 day. Position a rack in middle of oven; preheat to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper. Remove the top sheet of parchment and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to a prepared baking sheet with a wide, thin spatula, spacing them about 1 1/2 inches apart. Bake about 10 minutes. Let the cookies cool for 5 minutes, then transfer to a wire rack to cool. Decorate as desired.
http://www.eatingwell.com/recipe/268542/vegan-gingerbread-cookies/
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