Lumbar Disc Herniation

Lumbar Disc Herniation - Lower Back ConditionsSymptoms: Those who suffer from lumbar disc herniation usually experience back and leg pain, as well as muscle spasms in their lower back and leg. Other symptoms include muscle weakness, numbness and pins and needles in the thigh, leg and foot. Coughing, sneezing, slouching and bending can worsen the pain by compressing the discs in the spine. Many times temporary relief from the pain can be felt by bending backwards, bending forward, leaning into the pain or leaning towards the opposite side from the pain as this takes the pressure off the irritated discs.

Overview: Lumbar disc herniation is not as common as most people think—in fact only 5% of those who experience lower back pain do so from a herniated disc. Herniations most frequently occur on just one side of a disc so the pain is usually worse on the corresponding side of the back. If you suffer from lumbar disc herniation you might notice your posture becomes bent sideways and forward, or you bend your knees more often as these adjustments can relieve the pain in your legs.

Even though the pain of lumbar disc herniation is felt in one or both of your legs, the problem is in your lumbar spine. Your spine is made up of bones called vertebrae, and in the lumbar spine there are five of these vertebrae, one on top of each other. They move in unison. The intervertebral discs are soft, gel-filled “pads” that cushion and protect these vertebrae during movement. When these discs become herniated, the gel-like material bulges out into the spinal canal.

Inside the spinal canal is the spinal cord, which contains spinal nerves that exit between the vertebrae, branching out to the rest of the body. When herniated, the displaced gel compresses the spinal nerves which results in pain in the lower back and other areas where the nerves travel from the spinal cord. In severe cases, the displaced gel may compress the spinal cord itself, which can be serious.

Herniation usually is not the result of a single event but rather a result of steady abuse. Those whose work involves lots of twisting, bending, prolonged sitting or heavy lifting are at greater risk from the constant disc stress and wear and tear.

Although extreme cases of lumbar disc herniaton may require surgery, often surgery is not successful long term; less invasive treatment is usually sufficient. Dr. Suzan Starler, D.C. has worked with individuals suffering from disc herniations since 1993. In all that time, she has only needed to recommend surgery 5 times. Combining McKenzie Therapies, Quantum Neurology™ protocols, and the DRX9000 Spinal Decompression system provides relief from pain, and tools with which patients can then maintain their improvement. Often the type of pain experienced with this condition carries engenders a lot of fear and feelings of helplessness; this is not necessary! With proper treatment and patient education, Dr. Suzan gives your back back to you! Those who suffer from lumbar disc herniation should consult with Dr. Suzan immediately!

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Good morning! Check out this article by Dana Poblete! I agree!

Why Salad Might Not Be The Best Choice After All

September 24, 2015
by Dana Poblete for Thrive Market

Why Salad Might Not Be The Best Choice After All

Have you heard? Salad is Public Enemy No. 1 right now—much to the dismay of faithful dieters everywhere, and a delight to all of its naysayers.
Let’s be totally honest: How often have we sat down to lunch and stared into a pile of lettuce wishing it would morph into something more tantalizing? Plenty. But the health benefits are worth the sacrificial sad salad of iceberg lettuce, cucumbers, and a few carrot shavings, right? Wrong.

Salad is a sly one at inspiring the health halo effect. But its role in the human diet and the environment is anything but angelic. Lettuce is little more than a glorified garnish to heaps of other fillers like celery and cucumbers, and all too often, these ingredients swim in high-calorie dressing with the sodium content of a salt lick. And just because a salad is green, doesn’t mean it’s green. Lettuce alone requires its fair share of water and fossil fuels to get from farm to table, where it delivers only a nominal amount of nutrition.
But don’t get us wrong; salad can often be a smart and satisfying meal option. Here are six do’s and don’ts to ensure a sad salad will never be had again.

Do it yourself.

Don’t pat yourself on the back for ordering a Cobb salad from a chain restaurant.
A typical California Cobb salad—topped with bleu cheese, ranch, and bacon—from a national chain restaurant could have as much as 1,030 calories and a whopping 1,680 milligrams of sodium. A safer way to ensure a healthier salad: Make it at home where you can handpick the most nutritious ingredients and control the portions.

Do start with nutrient-rich greens.

Don’t stick to plain lettuce.
In 2011, lettuce was grown on 206,000 acres of California’s 25.3 million acres of total farm land. That’s a lot considering it’s only slightly more nutritious than water, which comprises about 96 percent of each leaf. Okay, all vegetables are mostly water—but still, iceberg lettuce pales in comparison to other greens like kale and spinach when it comes to nutritional value. (One hundred grams of spinach contains 188 percent of daily requirements for vitamin A and 47 percent for vitamin C, compared to the same amount of iceberg lettuce, which provides 10 percent and 5 percent, respectively.)
And have you tasted iceberg lettuce? We haven’t. (Get it?) Try arugula, also known as rocket, for a salad with a peppery bite. Better nutrition and more flavor just from ditching plain old lettuce? Sounds like an easy win.

Do throw in tons of colorful vegetables.

Don’t throw together a bunch of garnishes.
Just like lettuce, cucumber and radishes contain very little nutrition on top of high water density compared to other vegetables. Some people claim celery is a negative-calorie food, meaning it may require more energy to digest than the energy it actually delivers to the body. Although this is a controversial point, why load a salad with fillers when there are a rainbow of vegetables out there that can pack essential vitamins and minerals into a single meal?
Be adventurous and add in some sautéed Brussels sprouts or mushrooms, or roast some sweet potatoes to mix into a salad for plenty of nutrition and an added dimension of flavor and texture. Sweet potatoes are among the vegetables with the lowest water content (about 77 percent). Plus, cooked vegetables are typically easier to digest than a fully raw salad.

Do add healthy protein.

Don’t add processed protein.
The easy way to salad nirvana is to pile on barbecued or fried chicken strips, maybe a handful of cheese, and a dollop of sour cream. It’s tempting, but it’s a quick way to negate the whole point of eating salad. Instead, go for a healthy dose of protein in the form of a hard-boiled egg. Sustainable tuna and wild-caught salmon are also great options, and provide essential omega-3 fatty acids. For vegetarians and vegans, try flaxseeds, which also contain omega-3s, as well as legumes like garbanzo beans. If you gotta have the cheese and the sour cream, opt for organic, and do it in moderation.

Do experiment with homemade dressings.

Don’t reach for store-bought ranch or bleu cheese every time.
We get it—sometimes it feels like only excess amounts of oil and croutons can save a salad. But one serving of bleu cheese dressing can contain about 142 calories and 280 milligrams of sodium—more than all the rest of the salad ingredients combined, in some cases. A simple homemade citrus vinaigrette made with extra virgin olive oil, champagne vinegar, lemon juice and zest, cracked black pepper, and sea salt will do the trick. Keep dressing portions to two tablespoons.

Do compost uneaten salad.

Don’t throw it in the garbage.
It’s easy to be overly ambitious about a commitment to eating salad; greens can turn into slime quickly in the fridge when we’re rushing to and from work and enjoying more decadent lunches and dinners out. That may be why 1 billion pounds of lettuce ends up in landfills each year. If salad ingredients go to waste, don’t throw them in the garbage; it’s destined to rot in a landfill, releasing methane into the atmosphere. Instead, make an effort to compost your greens so that they can go right back into the soil. Ultimately, be mindful of how much lettuce and other produce you will realistically eat.

If you’ve been looking for a reason to pass on the salad, go ahead and skip it in favor of another nutritious, veggie-heavy meal like a stir fry or veggie bowl.

But if you wholeheartedly love it, or a salad is the most conscientious option next to a double cheeseburger and fries, go for a big bowl of greens. Just go the extra mile and choose your salad ingredients wisely.
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