NECK PAIN 101
In many situations, pain that develops in the neck can be associated with one of two major problems. The first is upper-back pain that begins to radiate into the neck. The second is arthritis. Physical therapy can be used to address both types of neck pain. Cervical arthritis causes frequent aches in the neck and shoulders.This pain is generally worse when there are sudden changes in weather or at the end of the day, and while over-the-counter medication may make the pain less severe, it won’t eliminate the pain entirely. The biggest problem posed by cervical arthritis is that the pain will typically cause a loss of range of motion in the neck, which actually increases your risk of injury as a result of a sudden movement and causes regular discomfort and frustration as you are not able to utilize your neck in the way you normally could. There are plenty of situations in which pain in the neck as a result of cervical arthritis grows so severe that it can cause chronic poor posture and even a reduction in height. Addressing the Core Problem The majority of neck and head pain can be helped with one simple strategy: strength building. It frequently happens that the absolute cause of the start of a pain in the neck or head is a result of poor posture or quickened motion, and building core strength, as well as strength in the neck, can make a huge difference in your ability to handle tasks without experiencing chronic pain. Keep in mind that the neck and head are sensitive areas, so attempting to treat the pain at home can be dangerous and may not be effective. Working
with a physical therapist is the safe way to ensure that you are practicing positive techniques to find relief from your aches and pains.
Healthy Recipe
ROASTED ROOT VEGETABLES
INGREDIENTS • 12 oz rutabaga, peeled & cut into ¾-inch pieces • 8 oz celery root, peeled & cut into 1-inch pieces • 8 oz peeled baby carrots • 8 oz fingerling potatoes • 3 medium parsnips, peeled & cut into
1-inch-thick slices • 1 medium fennel bulb, cored & cut into thin wedges • 2 shallots, peeled & cut into thin wedges • 2 tbsp olive oil • ½ tsp salt • ½ tsp ground pepper
INSTRUCTIONS Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally. Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.
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