Exercise & Pain Relief If you have back or joint pain, there are probably some times when all you want to do is lie in bed all day. It’s tempting, but it might make the problem worse. Doctors used to prescribe bed rest for back pain and other chronic pain conditions, but studies have found that people who exercise and stay flexible manage their pain much better than those who don’t. If you do have a chronic pain condition like back pain or hip, knee, or shoulder problems, you shouldn’t begin an exercise program without guidance. Check with your physical therapist first. They have the expertise to help you develop an individualized exercise program. Have a professional such as a physical therapist show you what is appropriate to do given your condition. There are several options for low-impact workouts that can strengthen your body while being gentle on your joints. Here are some of our favorites for alleviating pain:
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5. Pilates
1. Walking
6. Stretching
2. Swimming
7. Aerobics
3. Yoga
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8. Water aerobics
4. Tai Chi
Exercises don’t have to be high-impact to be a benefit to your body! For additional information on an exercise plan that would be best for you, give us a call today! Our physical therapists can help make a unique fitness plan tailored to your individual needs!
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Healthy Recipe Grilled Apricot Barley
Ingredients • 1½ cups dry barley • 2/3 cup white balsamic vinegar
• 1 medium red onion, cut crosswise into 1/2 inch slices • 4 cups fresh baby kale • 1/3 cup chopped fresh dill • Sea salt & freshly ground pepper, to taste
• 1 tbsp. Dijon mustard • 4 cloves garlic, minced • 1½ lb. fresh apricots, halved & pitted (about 12)
Instructions
1) In a medium saucepan, combine barley and 8 cups of water. Bring to boiling; reduce heat. Cover and simmer 45 to 55 minutes, or until tender and liquid is absorbed. 2) Meanwhile, in a bowl whisk together vinegar, mustard, and garlic. Season with salt and pepper. 3) Brush apricot halves and onion slices with 4 tbsp. of the vinaigrette. Grill, uncovered, over medium-high heat for 6-8 minutes or until onion is slightly charred, turning and brushing with additional vinaigrette as needed. Transfer to a cutting board; chop apricots and onion. 4) In a bowl, combine hot cooked barley, apricots, onion, and baby kale. Add remaining vinaigrette; toss to coat. Top with dill. Serve warm.
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