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• The leg pain develops more as a burning, tingling or searing sensation, and not as a plain ache • There is a sharp pain that occurs at times, making it sometimes difficult to stand or walk • The pain is radiating, shooting down the leg and sometimes even into the feet and toes Sciatica pain develops in the nerves that connect the lower back to the legs, and so while the pain itself is generated from the back, a lot of time, the experience of the pain is more largely associated with the upper legs. What’s more, sciatica paindoesn’talwaysdevelop likepain inthetraditionalsense.Sciaticapain instead causesabuildupoftingling,numbnessandweakness inthe lowerbackandupper legs, and the pain isn’t consistent either. The sensation will typically run through the leg in waves, causing discomfort at seemingly unpredictable times. Ifyouareexperiencingbackpainandyouhaven’ttalkedtoamedicalprofessional about the concern, then now is the time to take action. Working with a physical therapist can cut your time struggling with back pain literally in half. For more information about overcoming back pain, contact us.
While some back pain is easy to identify as pain, such as is the case with degenerative disc disease, there are other situations in which the pain may be a bit more complicated to understand. One of the most common back issues experienced in theUnitedStates issciaticapain,and thissortofpain isoftena lot moredifficultto identify—especiallybythosewhoaren’tfamiliarwiththeproblem. Howcanyou tell thedifferencebetweenbackpainandsciaticapain?Theanswer is that sciatica pain is characterized by the following factors:
Sources https://www.spine-health.com/conditions/sciatica/what-you-need-know-about-sciatica
• Constant pain is only present in one side of the buttocks or leg
• The pain becomes worse when you are sitting
Healthy Recipe: Baked Brussels Sprouts
INGREDIENTS • 1 1/4 pounds Brussels sprouts, trimmed and halved • 2 tablespoons canola oil • Kosher salt and freshly ground pepper • 3 tablespoons pomegranate molasses
• Seeds from 1 pomegranate • 1/2 cup coarsely chopped toasted hazelnuts • Finely grated zest of 1 lime • 1 tablespoon finely grated orange zest
DIRECTIONS Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed. Recipe courtesy of Bobby Flay
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