YOU DON’T NEED TO RELY ON PAINKILLERS PHYSICAL THERAPY CAN HELP
When you’ve been injured and are suffering from chronic pain, there are better alternatives to painkillers. One way is to seek a physical therapist. Instead of exposing yourself to addiction-inducing opioids, strengthening your body can lead to longer-lasting pain relief and is ultimately much healthier for you. Becoming increasingly dependent on opioids or other pain relievers can pose a threat to your overall health. Most people who use opioids suffer from chronic pain, so they take them often and are at a high risk for addiction. Plus, taking painkillers does not actually eliminate any of your physical problems. Opioids can rid you of the pain for a short amount of time, but once they wear off, the pain returns. This dangerous cycle solves none of your long-term problems and only encourages addictive behavior. Physical therapy won’t expose you to painkillers to that extent, nor does it simply mask the pain. A physical therapist views painkillers as very temporary place holders used to soothe pain until your body is in proper shape to fix the long-term problem. They will work with you to strengthen your body in order to move past the pain instead of hiding from it. Better yet, they will set realistic goals for your recovery and put you on the path of accomplishment — without the help of painkillers. If you’re suffering from chronic pain, and taking opioids isn’t something you want to do, talk to a physical therapist. They will be able to determine if you actually need pain medication or if your pain can be treated a better way.
BRAISED CHICKEN AND SPRING VEGETABLES
This simple and delicious one-pot recipe is perfect for a weeknight. It only requires about 15 minutes of hands-on work, but will taste like you spent all day building flavors. It’s a hearty comfort food that’s sure to delight eaters of all ages.
INGREDIENTS
• 4 large carrots, cut into sticks • 1 tablespoon sugar • 2 tablespoons fresh chives, chopped • Salt and pepper
• 1 tablespoon olive oil • 8 small bone-in chicken thighs • 1 cup low-sodium chicken broth • 12 radishes, halved
DIRECTIONS
4. Return chicken to pan, placing on top of vegetables. Gently simmer with lid on pan for 15 to 20 minutes. Finish with chives.
1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. 2. Season the chicken with salt and pepper. Brown in pan for 6 to 7 minutes per side. 3. Remove chicken from pan and scrape off excess fat. Add broth and stir in radishes, carrots, and sugar.
Recipe inspired by Real Simple
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