Earlier this year, the Centers for Medicare & Medicaid Services (CMS) announced a landmark decision for Medicare coverage. Acupuncture will now be a covered treatment option for beneficiaries suffering from chronic lower back pain. The decision comes as part of an ongoing effort across the health care industry to curb reliance on opioids by opening up coverage to alternative methods of pain management. ACUPUNCTURE COMES TO MEDICARE An Alternative Option for Those With Lower Back Pain Dating as far back as 100 B.C., acupuncture is an ancient form of Chinese medicine believed to balance one’s chi, or life force, by inserting needles into key points along the body. Today, Western practitioners have argued that inserting needles into these acupuncture points helps the body release its natural painkillers. Anecdotally, some have found relief from all manner of chronic pain conditions thanks to acupuncture, though scientific evidence of its effectiveness is inconclusive. What Is Acupuncture?
12 weeks or longer, have no identifiable cause (including infection or disease), and cannot be associated with surgery or pregnancy.
How Much Is Covered?
If your back pain checks all these boxes, then you’re eligible to receive acupuncture from a licensed professional with a master’s degree in the practice. Medicare will cover 12 sessions over a 90- day period, with an additional eight sessions for patients who show improvement. While limited in scope, this is a promising first step to bring a wider range of treatment options to all Medicare beneficiaries. Currently, other areas of alternative medicine, such as massage therapy, aren’t covered. However, some advantage plans do include coverage for these practices.
Do You Have Chronic Back Pain?
Currently, Medicare only covers acupuncture treatments for beneficiaries experiencing chronic lower back pain, an all too common condition. To qualify for treatment, your pain must last for
EASY DEVILED EGGS
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INGREDIENTS
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1/2 cup mayonnaise
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Salt, paprika, garlic powder, and pepper, to taste
2 tbsp milk
1 tsp dried parsley flakes
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12 large eggs, hard-boiled
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1/2 tsp dill weed 1/2 tsp fresh chives, minced 1/2 tsp ground mustard
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Fresh parsley, minced, and paprika for garnish
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DIRECTIONS
1. In a large bowl, combine mayonnaise, milk, parsley flakes, dill, chives, mustard, salt, paprika, garlic powder, and pepper. Mix well and set aside. 2. Cut eggs lengthwise and remove yolks carefully to preserve egg whites. 3. In a small bowl, mash yolks. 4. Mix mashed yolks with mayonnaise mixture. 5. Spoon or pipe the mixture back into the egg whites. 6. Garnish with fresh parsley and paprika. Refrigerate before serving.
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