S tomp O ut P lantar F asciitis A Treatable Foot Condition That Affects Millions
Plantar fasciitis is among the most common causes of foot pain, with approximately 2 million cases per year in America, according to OrthoInfo. The plantar fascia is the strong band of tissue that forms a connection between your toes and heel bone. When it becomes strained or damaged, it can become irritated and inflamed, resulting in severe heel pain when standing or walking. Typically, those afflicted with plantar fasciitis experience sharp, stabbing pain in the heel, especially after taking their first steps in the morning. As the patient continues to move around throughout the day, the pain may subside, only to return after a long period of standing or sitting. There are several potential causes of plantar fasciitis, including feet rolling inward while walking, high arches, flat feet, overuse through running, obesity, poor shoes, and tight calves or Achilles tendons.
Your best bet for escaping plantar fasciitis is through a comprehensive physical therapy program. During treatment, therapists will provide a battery of non-
weight-bearing stretches that specifically target the plantar fascia, working on other related areas of the body as needed. Often, patients will begin to see results within just a few therapy sessions.
Don’t let plantar fasciitis keep you off your feet. Neglect can lead to a chain reaction of further issues, not to mention a consistent increase in pain. Let us work with you to fix the problem at its source.
Luckily, the condition is usually treatable, and there are many remedies for discomfort. Consistently performing toe and calf stretches should help, but be careful not to overstretch and make the problem worse. Rest, ice, and anti-inflammatory medicines
CHICKEN A pple C ider
like ibuprofen will also go a long way, but they are unlikely to completely eliminate the problem.
Ingredients
• 2 tablespoons olive oil • 2 tablespoons butter • 4 boneless, skinless chicken breasts (about 2 pounds) • Salt and freshly ground black pepper • ½ Vidalia onion, chopped 1. Heat oil and 1 tablespoon butter in a skillet over medium-high heat. 2. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan and set aside. 3. Add remaining butter, onion, apple, garlic, thyme, and Instructions
• 1 Granny Smith apple,
cored and sliced into ¼-inch wedges
T ake A B reak !
• 3 cloves garlic, minced • 2 teaspoons dried thyme
• 2 bay leaves • 2 tablespoons
all-purpose flour • 1½ cups apple cider
bay leaves. Sauté until apple begins to get color and onions soften, about 6 minutes. Add flour and stir for 2–3 minutes. 4. Nestle chicken back into pan, add cider, bring to a boil, then reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
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