PT Of Melissa. Sports & Tendinitis

SPOR T S+TEND INI T I S (Continued)

in the elbow or shoulder, whereas a runner may be more likely to experience it in theAchillestendon. Infact,this iswhytendinitis intheelbow isfrequentlyreferred to as tennis elbow, while Achilles tendinitis is sometimes referred to as runner’s ankles or runner’s heels. TREATING TENDINITIS The best treatment for tendinitis is time. Unfortunately, this is something that many people are unable to give to an injury. When tendinitis develops, the best thing to do is to use ice and to relax that part of the body. Taking a few days off of practice or away from your workout may be sufficient, but in other cases, this mayrequireafewdays inawheelchairoroncrutches,withthebulkofyourweight off of the affected area. Workingwithaphysicaltherapistcanhelpyou identifythebesttreatmentmethods for tendinitis. Your physical therapist can also help you identify the best range of motion and strength-building activities to reduce your likelihood of developing tendinitis.Formore informationaboutpreventingor treatingpain from tendinitis, contact us. Are you suffering from Tendinitis? Call Physical Therapy of Melissa today at 972.837.4450 to schedule your pain screening!

Every bone in the body is connected with muscular fibers called tendons. The tendonsareflexible,allowingthebodytomovemorefreelyby lettingbonesstretch apart or move in one direction or another. Tendinitis occurs when the tendons become inflamed.Swelling inthetendonscanmakemovementpainfulanddifficult. Typically, when pain is caused as a result of tendinitis, the pain is isolated at the notedareasofthebody.Thismeansthatatennisplayermayexperiencetendinitis

Low Carb Recipe: Mushroom Bucatini

INGREDIENTS • 1/2 cup dried porcini mushrooms

• 2 garlic cloves, minced • 2 tbsp dry sherry • 2 oz Parmigiano cheese • 1/4 cup heavy whipping cream • 1 tsp chopped sage • 1/2 tsp cracked black pepper • 1 tsp truffle oil sage sprigs (optional)

• 2/3 cup boiling water • 8 oz uncooked bucatini • 3 1/4 tsp salt, divided • 1 tbsp canola oil • 1/4 cup chopped shallots • 2 (4-oz) packages exotic mushroom blend

DIRECTIONS Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in over a bowl, reserving 1/4 cup soaking liquid. Chop porcini. Cook pasta with 1 tablespoon salt in boiling water 10 minutes; drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.

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