OUR CLASS IV LASER IS THE BEST OF ITS KIND THE LATEST IN DEEP TISSUE LASER THERAPY
If you are seeking out physical therapy, you’re probably experiencing a lot of discomfort, inflammation, or overall pain. One treatment method that both therapists and patients are enthusiastic about is deep tissue laser therapy. The therapists here at Cornerstone PT & Wellness Center are excited to offer their services using the Class IV Laser, a new and enhanced laser that produces a number of benefits for patients dealing with chronic pain. The procedure works like this: Laser therapy uses a process called photobiomodulation, which is really just a fancy medical term for an increase in your cells’ metabolism that allows for reduced inflammation in the body. What makes our Class IV laser particularly effective is that its power output is over 500 milliwatts; that’s a lot higher than any of the other lasers. This higher output means more light and energy are being released, which allows the laser’s beam to reach the painful spots that are most difficult to get to.
Due to its penetrating reach, our Class IV laser can help treat back pain, arthritis, sciatica, bursitis, and many other ailments. It is also widely known for its ability to promote healing of the tissue area, meaning that your bones, muscles, and ligaments can benefit from this superb method.
The therapists here at Cornerstone PT &
Wellness Center do their best to provide you with the results you want, and they fully believe in the value of deep tissue therapy. The Class IV laser is the ideal choice for pain management and healing. If you have any questions, feel free to call us at (732) 499-4540.
GRILLED LEG OF LAMB This recipe is the perfect centerpiece for a late summer cookout or an easy family dinner. • 1 4–5-pound boneless leg of lamb, not butterflied • 1/4 cup extra-virgin olive oil • 8 cloves garlic, smashed and coarsely chopped INGREDIENTS
• 2 tablespoons fresh rosemary, minced • Salt and pepper, to taste
DIRECTIONS
1. On a large cutting board, cut between the muscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In a mixing bowl, combine olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature. 3. Heat grill to medium-high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces. 4. Let lamb rest, covered with tin foil, for 15 minutes. Slice thinly and serve.
Recipe inspired by Food & Wine magazine
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