Ankle Pain to Ankle Gain
Ankle sprains are a very common injury, with approximately 25,000 sprains occurring every day. A sprain is actually a ligament injury, with the ligament being stretched beyond capacity. A ligament is a fibrous band of tissue that attaches one bone to another. In more severe sprains, the ligament may actually tear. Ankle sprains can occur through sports play, but most sprains result from simply stepping wrong off a curb, walking on an uneven surface or falling off a platform shoe. The greatest concern with an ankle sprain is that re-injury of the joint is very common, with as many as 30-40 percent progressing to long-term instability of the joint.
What is the best way to prevent re-injury once a sprain has occurred? Treat the sprain correctly the first time. When a sprain occurs, apply the RICE principle—rest, ice, compression and elevation-- as soon as possible. For immediate treatment, this means get off the ankle, wrap in an Ace bandage, elevate above the level of the heart and apply ice for twenty minutes every hour. See a health care provider as soon as possible to determine the extent of the injury.
Many ankle sprains become problematic because they have not been given adequate time to heal. The pain of a sprain can dissipate fairly quickly even though the ligament has not healed. Most experts agree that the ankle should be immobilized beyond the initial injury period to allow the ankle ligaments time to heal. An AirCast Air-Stirrup ankle brace is lightweight, inexpensive and effective for immobilizing an injured ankle. Recommendations are to keep the ankle immobile for a week for a simple sprain, 10-14 days for a moderate sprain and 4-6 weeks for a severe sprain.
Proper immobilization can heal a ligament tear without surgery when combined with physical therapy. Immobilization of an ankle can lead to atrophy and stiffness. Range-of-motion exercises, stretches and strengthening exercises should be included in the rehabilitation process. Strengthening exercises should include both resistance exercises as well as balance training. In fact, research has shown that balance training can reduce the incidence of sprained ankles as well as strengthen weakened ankles.
Ligaments contain neuro-receptors that help give the brain information about body position. Neuro-receptors become damaged when ligaments are injured, disrupting proprioception—the ability to tell where your body is in space. Balance training can help restore proper function of neuron-receptors, lessening the chance of re-injury of the ankle due to loss of balance. Balance training can be as easy as standing on one foot on the floor or on an unstable surface like a pillow or balance tool. For more information on balance training, see “How Balanced Is Your Workout?” in the April 2009 issue of FitBits.
To avoid problems with any future sprains, remember RICE, immobilization, therapy and balance training. Be sure to see your physician for an evaluation of the injury. Most importantly, slow down and give the injury a chance to heal. Returning to normal activity too quickly can result in chronic ankle weakness.
Nancy Tashman, Perfectly Fit Corporate Services, Inc.
Source: Brody, Jane. “A Twisted Ankle Isn’t Just a Simple Sprain.” 29 July 2009. The New York Times.
http.www.nytimes.com
You Are What You Eat
Have you ever asked yourself what your dinner had for dinner? The answer might scare you. The reality of what we eat lies in how the animals are raised, and what they are fed. How do the animals’ living quarters affect the animals’ health? Why exactly are the animals being treated with antibiotics and hormones? How are conventional farmers able to meet the supply and demand for more meat?
According to Time Magazine, America eats four times as much meat and dairy as the rest of the world. Concentrated animal feeding operations (CAFOs) allow for the mass production of meat. Cattle, chickens and pigs are kept in extremely close quarters with hardly any room to move for the sole purpose of fattening them up quickly for slaughter. While confined in these industrial feedlots, they are fed a corn-based diet to cause them to gain weight even more rapidly. Corn is not a natural diet for cows and pigs. However, corn production dominates American farming due to its cost effectiveness. Corn is cheap, and our food bill is less expensive due to these farming methods. However, the cost of modern meat production is not just financial. Fattened animals yield fattier cuts of beef to satisfy taste buds, but their consumption results in a greater incidence of obesity and associated health side effects.
Another element to consider is how the corn feed is grown. This widely produced crop is grown with tons of chemical fertilizer that causes the animals to get sick easily. As a result, antibiotics frequently are placed in the animal’s feed. In some cases, animals also are given growth hormones, bloods and fats to speed growth. High-volume farm animals eat a chemically infused diet before they become your dinner. All of this is on your dinner table.
The above information is eye opening may make you wonder what is safe to eat? Here are some suggestions to improve the quality and safety of your food.
Consider Organic
Organic meat and poultry have increased in popularity. Don’t assume that eating organic is just for “go green” people. Although organic meat and produce are more expensive, the long-term cost of the damage done to our health and our environment through chemical farming may have a greater cost.
According to Time Magazine, organic farming methods were originally used to raise animals before the mass production of meat became popular. Animals are fed organic feed free of pesticides and are not injected with growth hormones or antibiotics. Organic cattle are fed a diet comprised mainly of grass, which is higher in beta-carotene, vitamin E and omega-3 fatty acids--all elements that yield health benefits as well. If your produce is organic, it is grown without conventional pesticides, synthetic fertilizers, bioengineering or radiation. If you are concerned about price, there are some conventionally grown crops that are lower in pesticide content. Below is a chart to help you select produce with the lowest amount of pesticides possible.
Explore Vegetarian Protein Sources
Vegetarian sources of protein (plant based sources such as beans, legumes, lentils nuts, whole grains and soy) are not only loaded with nutritional value but also are a cost effective way to incorporate dietary protein. Quinoa is an increasingly popular whole grain that has 18 grams of protein per cup!
Eat Balanced
A healthy balanced meal includes a lean protein source, fibrous whole grains, fruits and vegetables. Don’t let meat dominate your plate. Stick to 3-4 oz. of poultry, fish or beef and load up on vegetables instead. If you are concerned about cost, try buying produce in bulk or purchase frozen produce. Frozen vegetables are just as nutritious as fresh. Keep in mind that processed and packaged food can greatly increase your food bill. Pre-prepped salads and vegetables are more expensive. You can save money by prepping vegetables yourself. Spending less by eliminating shortcuts and processed food can free up your budget to keep fruits and vegetables accessible.
More than two thirds of our nation is overweight or obese. Eating a balanced nutritious diet is a positive step in the right direction. Making wise, informed decisions when selecting meat products is another. The trend of encouraging larger meat portions as staple of the American diet through cheaper, high-volume production methods needs to end. Consuming too much mass-produced meat may cost you your health, and your health is priceless. Spending a little more on quality meats may save you more in the long run. What’s in your dinner tonight?
Lisa Michaud, Perfectly Fit Corporate Services, Inc.
Sources:
http://www.time.com/time/health/article/0,8599,1917458,00.html 9.4.09
http://vegetarian.about.com/od/healthnutrition/tp/protein.htm 9/11/09
Photo Source: http://www.foodnews.org
Vaccine to Treat Addiction?
Imagine a vaccine against nicotine that could prevent the molecule from entering the brain, thus blocking the body’s response to nicotine. In theory, blocking the response to the drug with antibodies should make it easier to quit smoking. Newly published research has taken this approach with cocaine addiction and has shown some success. The researchers produced antibodies to cocaine by linking it to a cholera toxin. The vaccine was then given by multiple injections over a period of weeks to cocaine addicts.
This was a small study involving 115 subjects. Not all subjects had a great enough immune response to block cocaine from the brain. However, of those who produced an effective immune response, over 50% of subjects were able to cut their use of cocaine in half.
While these are not stellar results, they are encouraging as a new approach in treating addiction to many substances, including nicotine. For some people, quitting smoking is so difficult that any new approach should be welcomed. When an addiction is particularly difficult to break, a combination of treatments may be needed to achieve success. A vaccine to an addictive substance could be a powerful tool in fighting any addiction.
Nancy Tashman, Perfectly Fit Corporate Services, Inc.
Source: Rabin, Roni Caryn. “Cocaine Vaccine Is Developed, but It Does Not Keep Users From Wanting the Drug.” 5 October 2009.
http://
www.nytimes.com
http://www.nytimes.com
Skull with Burning Cigarette, Vincent Van Gogh
EXERCISE OF THE MONTH
Dumbbell Pullover
Muscles Targeted: Latissmus Dorsi
DB Pullover: Lay flat on the bench, hold one dumbbell in both hands over your chest, keeping a slight bend in your elbows (do not lock out). Slowly lower the dumbbell over your head until your elbows are in line with your ears. Exhale and pull the dumbbell back over your head until it is over your chest in the starting position.
DB Pullover on bench w/ crunch: Follow directions for DB pullover. At the end of each pullover repetition, hold the dumbbell over your chest, squeeze your abdominals and lift your shoulders off the bench, lower shoulders back down. The dumbbell should move up toward the ceiling, not forward.
DB Pullover on SB: Start by sitting on the ball, walk your feet forward until your shoulders and head are supported on the ball, keep your hips elevated and in line with your shoulders. Follow directions for DB pullover.
Ellen Histen, Perfectly Fit Corporate Services, Inc.
Fresh-ipes
Classic Macaroni and Cheese
Low fat cheese and skim milk help to make this favorite dish heart-healthy.
Ingredients:
2 cups macaroni
1/2 cup chopped onions
1/2 cup evaporated skim milk
1 medium egg, beaten
1/4 tsp black pepper
1 1/4 cups sharp cheddar cheese (4 oz), finely shredded, low fat
Nonstick cooking oil spray
Directions:
Cook macaroni according to directions. (Do not salt cooking water.) Drain and set aside. Spray a casserole dish with nonstick cooking oil spray. Preheat oven to 350° F. Lightly spray saucepan with nonstick cooking oil spray. Add onions to saucepan and sauté for about 3 minutes. In another bowl, combine macaroni, onions and the remaining ingredients. Mix thoroughly. Transfer mixture into casserole dish. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Makes 8 servings—Serving size: 1/2 cup. Calories 200-Fat 4g, Saturated fat 2 g, Cholesterol 34 mg, Sodium 120 mg.
Garlic Mashed Potatoes
No added fat or salt is used or needed in this tasty potato dish.
Ingredients:
1 lb (about 2 large) potatoes, peeled and quartered
2 C skim milk
2 large cloves garlic, chopped
1/2 tsp white pepper
Directions:
Cook potatoes, covered, in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth. Coat casserole dish with non-stick spray. Add potatoes to dish, cover with foil and heat 30 minutes at 350°. If you like a crispy layer, uncover potatoes for the last 10 minutes of baking.
Microwave Directions:
Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% power (high) until tender, about 12 minutes, turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on 50% power (medium) until garlic is soft, about 4 minutes. Continue as directed above.
Makes 4 Servings—Serving Size: 3/4 cup. Each serving provides: Calories- 140, Total fat: less than 1 g, Saturated fat: less than 1 g, Cholesterol: 2 mg, Sodium: 70 mg.s
Homemade Turkey Soup
To make this popular soup lower in saturated fat, prepare it ahead
of time to cool and skim off the fat that rises to the top.
Ingredients:
6 lb turkey breast from Thanksgiving turkey. It should have some meat (at least 2 cups) remaining on it to make a good, rich soup.
2 medium onions
3 stalks of celery
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried tarragon
1/2 tsp salt
to taste black pepper
1/2 lb Italian pastina or pasta
Directions:
Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also. Simmer covered for about 2-1/2 hours. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator. After cooling, skim off fat. While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces. Add turkey meat to skimmed soup along with herbs and spices. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.
Makes about 4 quarts of soup (16 servings)—Serving Size: 1 cup. Each serving provides: Calories- 226, Total fat: 5g, Saturated fat: 1 g, Cholesterol: 93 mg, Sodium: 217 mg.
Source: Stay Young at Heart Recipes from http://www.nhlbi.nih.gov
Squash Apple Casserole
Ingredients:
2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg
Directions:
Alternate layers of squash and apples in an 8"x 8" pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.
Source: Farmer’s Market Recipe from USA.gov
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