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How to Eliminate Back Pain and Enjoy Yard Work This Spring

Too often, the prevailing advice gardeners hear is how important it is to avoid specific tasks due to risks for lower back pain. Although this advice may seem to make sense and appropriate in certain circumstances, the research is clear, avoiding movements is not as effective as being prepared by staying active and maintaining or improving strength.

Proper care of your yard requires repetitive movements, prolonged positions and may include heavy lifting. These activities have been associated with back pain, but avoiding them is not as effective as addressing them directly.

When working on your lawn, there are few injuries as common as strained or pulled muscles. Strained muscles affect people of all ages, fitness levels, and physical abilities. The repetitive nature of the tasks needed in yard work sets you up for strains. In addition, bending and twisting movements are dangerous and can cause muscle strains and may even injure the discs in the spine. 

The source of back pain typically comes from injury or irritation of the muscles, joints (including the intervertebral discs and facet joints), nerves, or surrounding ligaments and other soft tissue. 

The contributing factors that are most often associated with back pain include:

Ignoring the pain and/or pushing through pain can leave you susceptible to pain and injury. A proactive approach can reduce the risks and improve your overall health so your body can handle the stressors that can negatively impact your spine.

3 Natural Ways to Beat Spring Allergies

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Spring Asparagus Risotto

Ingredients:

  • 4 cups (1-inch) sliced asparagus (about 1 1/2 pounds), divided
  • 3 cups fat-free, low-sodium chicken broth
  • 1 1/2 cups water
  • 1 tbsp butter
  • 2 cups chopped onion (about 1 large)
  • 2 cups uncooked Arborio or other medium-grain rice 
  • 1/2 cup dry white wine
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Directions:

Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.