Don't Let A Cramp Cut Your Run Short!

Written by Julie Donnelly, LMT


Continued from page 1

It has been my experience, while working with hundreds of athletes, that it isrepparttar soleus that will cause yourepparttar 133306 greatest amount of trouble. This may happen because everyone stretchesrepparttar 133307 gastroc, and notrepparttar 133308 soleus. Stretching properly can help you to preventrepparttar 133309 painful experience of a cramp while you are running...but here you are, onrepparttar 133310 side ofrepparttar 133311 road, ready to scream out in pain. What to do now!

To begin with, DO NOT try to stretch it out until you helprepparttar 133312 muscle complete it's severe contraction. This may seem likerepparttar 133313 exact opposite thing to do, but let's talk aboutrepparttar 133314 logic ofrepparttar 133315 body.

When your muscle goes into a severe crapm, sometimes called a "charlie horse",repparttar 133316 muscle is trying to contract violently. Muscles will never stop a contraction inrepparttar 133317 middle, it has an "all or nothing" system. A muscle fiber contracts fully, or not at all. If you try to stretch it out, whilerepparttar 133318 muscle is trying to contract, you will tear fibers. You need to assistrepparttar 133319 muscle in its contraction BEFORE you can stretch it without injury.

Whenrepparttar 133320 muscle goes into this cramp, tightly grab your calf with your hands: one hand atrepparttar 133321 top ofrepparttar 133322 calf, just belowrepparttar 133323 knee; andrepparttar 133324 other hand atrepparttar 133325 bottom ofrepparttar 133326 muscle, atrepparttar 133327 top ofrepparttar 133328 achilles tendon just aboverepparttar 133329 ankle. Now, helprepparttar 133330 muscle complete it's contraction by pushing your hands together. This will be extremely painful, but only for a few seconds. Next, just release your hands, and then replace them inrepparttar 133331 same positions. Now, again push your hands together, this time it won't hurt nearly as much. You are now assisting any last fibers to finish their contraction. Take a few breathes, get back your oxygen that was lost while you were breathing heavily duringrepparttar 133332 pain.

Now you can safely stretchrepparttar 133333 muscle. Begin by rubbingrepparttar 133334 muscle with arnica gel and then squeezing your calf, like you were squeezing bread dough. I always recommend to my athletes that they have a tube of arnica gel in their pouches. Arnica gel can be bought in any good health food store, and is a homeopathic remedy for bruised muscles. It is amazing how quickly arnica gel will helprepparttar 133335 muscle heal.

After you have put onrepparttar 133336 arnica gel, and quickly squeezedrepparttar 133337 muscle (which brings blood intorepparttar 133338 area and also helps to healrepparttar 133339 muscle), go intorepparttar 133340 gastroc and soleus stretches. I've had runners tell me that since they have begun using arnica gel during, and after,repparttar 133341 race that they have a much faster healing process than ever before.

A muscle cramp, which is a severe spasm, can certainly stop you in your tracks, and not treating it properly atrepparttar 133342 time will mean you will limp forrepparttar 133343 remainder ofrepparttar 133344 race, not only having a negative impact on your time, but on your muscles health. The few minutes you will lose in your training time, or inrepparttar 133345 race, to do these treatments will be rewarded byrepparttar 133346 minimal damage that has been done torepparttar 133347 muscle fibers.

Julie Donnelly, BS, LMT, is the Therapeutic Director of Julstro Muscular Therapy Center and The Carpal Tunnel Treatment Center, in New City, NY. She has worked with athletes for over 14 years, and specializes in chronic joint pain. Her website: www.aboutcts.com has interesting information about how muscles cause joint pain. She may be contact at: julie@aboutcts.com


Venison - A Great Mealtime Entree

Written by Arleen M. Kaptur


Continued from page 1
Mix all ingredients together. Make into bulk roll or patties and freeze. *************************** Venison Jerky: 3 lbs. venison, cut into pieces 1 tbs. salt 1/2 tsp. liquid smoke or powder 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. black pepper 1/4 cup soy sauce 1/3 cup Worcestershire sauce Remove all fat from meat. Cut into strips about 1/4" thick. Mix all ingredients and pour over meat. Refrigerate overnight. Using a dehydrator, follow directions. If using your kitchen stove,repparttar pilot light heat only,repparttar 133305 jerky should dry in 3-4 days. An attic can also be used to dryrepparttar 133306 meat. Packrepparttar 133307 jerky in glass containers and punch a hole or two inrepparttar 133308 top to prevent mold growth. ************************** Venison Rolls: 4 cutlets of venison salt and pepper 1 tbs. mustard 1 tbs. red currant jelly 4 slices bacon flour butter 1/2 cup red wine Pound each cutlet to paper thinness. Sprinkle each with salt and pepepr and spread a little mustard and jelly on each. Lay a strip of bacon on each cutlet, roll, jelly-roll style and fasten with a pick. Dredge each cutlet in flour and brown in butter. Add red wine, cover tightly, bring to a boil, reduce heat and simmer about 40 mins. or until meat is fork tender. If needed, add a little beef broth or water to mixture during cooking time. Serve over noodles. ***************************** European Venison: 2 lbs. venison meat, cut into strips 1/2 lb. dairy fresh butter 2 cups beef stock 2 cups stewed tomatoes, strained to remove all seeds 2 cups finely chopped onions 1/2 tsp. salt 1/8 tsp. freshly ground pepper 2 lbs. sliced mushrooms 2 cups sour cream Dash of hot pepper sauce In pan, brown venison in a little butter. Add onions and remaining butter. Cook 5 mins. Mix together stock, strained stewed tomatoes, salt and pepper. Add to meat. Add mushrooms and a pinch of hot pepper sauce. Simmer 45 mins. Stir in sour cream and adjust seasonings (salt, pepper, and hot sauce) to your taste. Do not let mixture boil. Serve over noodles. ******************************** I hope these recipes give you a suggestion or two for using venison meat. ENJOY! ©Arleen M. Kaptur 2002 September (Exerpt from Arleen's book - Wild Game Cooking)

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