Archive for the ‘Guest Blogger’ Category

Your Pearly Whites Will Thank You – Guest Blog

Tuesday, November 22nd, 2011

Did you know that you could actually save hundreds of dollars by using your dental benefits before the end of the year? While some dental insurance plans run on a fiscal year, most run on a calendar year. If your dental insurance plan is on a calendar year, these 4 reasons will show you why you should make a dental appointment.

1. Yearly Maximum
The yearly maximum is the most money that the dental insurance plan will pay for your dental work within one full year. This amount varies by insurance company, but the average is around $1,000 per year, per person. The yearly maximum usually renews every year (on January 1 if your plan is on a calendar year). If you have unused benefits, these will not rollover.

2. Deductible
The deductible is the amount of money that you must pay to your dentist out of pocket before your insurance company will pay for any services. This fee varies from one plan to another and could be higher if you choose an out-of-network dentist. However, the average deductible for a dental insurance plan is usually around $50 per year. Your deductible also starts again when your plan rolls over.

3. Premiums
If you are paying your dental insurance premiums every month, you should be using your benefits. Even if you don’t need any dental treatment, you should always have your regular dental cleanings to help prevent and detect any early signs of cavities, gum disease, oral cancer and other dental problems.

4. Dental Problems Can Worsen
By delaying dental treatment, you are risking more extensive and expensive treatment down the road. What may be a simple cavity now, could turn into a root canal later.

Family Tree Dental Group is a local dental practice here in Austin. For more information about Family Tree Dental Group or to schedule an appointment, call them at 458-5999.

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest bloggers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

Live Oak Pharmacy is an Austin Pharmacy. We can compound your medications in our state of the art Austin Compounding Pharmacy lab. For more information about Live Oak Pharmacy, give us a call at 512-476-8979 or come visit us at 1611 W 5th Street, Austin, TX 78703. Live Oak Pharmacy | Customized For Your Health

 

School of Fish – National Seafood Month!

Monday, October 17th, 2011




Michelle Gonzalez, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

October is known as the month for Breast Cancer Awareness, however to seafood lovers it is also known as National Seafood Month!  There is no better time than now to showcase the health benefits of eating a seafood rich diet as well as quick tips to help you make informed seafood choices.

As most of us know, SEAFOOD = OMEGA 3s = HEALTHIER BODY! While this is true there are many other benefits and reasons to love and consume the recommended 8oz of seafood weekly.

Here are five reasons you should incorporate seafood into your diet:

  • Eating fish reduces the risk of death from heart disease, the leading cause of death in both men and women. Seafood intake has also been linked to a lower risk of stroke, depression and mental decline with age.
  • Fish intake is extremely important for pregnant women and mothers who are breastfeeding because it supplies DHA, a specific omega-3 fatty acid that is beneficial for infant’s brain development.
  • Essential fatty acids found in most seafood may cut your risk of Alzheimer’s disease. Various reports show that long-chain polyunsaturated fatty acids can slow mental decline and even reduce the development of Alzheimer’s disease in older people.
  • Seafood lovers and eaters have lower risks of getting cancer. The Omega-3 fatty acids found in fish are the essential components responsible for protection against cancer. In fact, there had been reports that people who eat fish regularly have low risks of cancers of the mouth, throat, stomach, colon, rectum, pancreas, lung, breast, and prostate.
  • Shellfish help aid in healthy skin, and good eyesight. Different varieties of shellfish are rich in vitamins and minerals, aside from being very low in fat content. Shellfish helps guarantee healthy skin and promotes good eyesight because vitamins contained in shellfish aid in formation and use of red blood cells and muscles.

It is important that you purchase the freshest seafood possible for the most benefits. So keep these quick tips and tidbits in mind when purchasing your seafood at your local market.

  • Buy your seafood from markets that have a reputable name. Quality Seafood Market has been selling seafood since 1938. They are known for their fresh fish and friendly and trustworthy fishmongers.  Go with your gut instinct and ask yourself: What is my first impression of this facility? Does it look and smell clean?
  • Only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice and preferably in a case.
  • Previously frozen ais still considered fresh. Nowadays, fresh catches can be processed and frozen immediately to very low temperatures – frequently, this takes place right on the fishing vessel.
  • Fish should smell fresh and mild NEVER sour, fishy or ammonia-like. Remember that a fish’s eyes should be clear, and the fish should have firm, shiny flesh. Dull flesh, fillet discoloration (green to yellowish) and cloudy eyes could mean the fish is on it’s last fin or not good!
  • Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water.
  • Seafood should be cooked to an internal temp of 145°F. if you don’t have a food thermometer lying around use these everyday techniques to know when your seafood is ready. Fish: Flesh should be opaque and separate easily. Shrimp & Lobster: Flesh becomes pearly-opaque. Scallops: Flesh turns milky white or opaque and firm. Clams, mussels, and oysters: Look for their shells to open and throw away the shells that don’t open.
  • Remember to always consult your physician or pharmacist if you have any known allergens or medical conditions before consuming seafood.

National Seafood Month provides the perfect opportunity to become a healthier you, to branch out and try a new fish or shellfish or pass on new seafood facts and information you have learned to family and friends. Give yourself the gift of health and seafood awareness this month. Don’t be afraid to ask questions and try new things!

Additional Seafood Sources and References:

About Seafood – http://www.aboutseafood.com/

Seafood Health Facts – http://seafoodhealthfacts.org/

National Marine Fisheries Service – http://www.nmfs.noaa.gov/

National Marine Fisheries Service, 2010. Fisheries of the United States 2010

http://www.st.nmfs.noaa.gov/st1/fus/fus10/highlight2010.pdf

 

U.S. Food and Drug Administration - http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

 

School of Fish – Say What? Ceviche!

Thursday, August 25th, 2011

Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

It’s still too hot to fire up that oven. Ceviche (say-VEE-chay) is a great hot weather meal. It requires no heat and very little prep time. What’s more, it’s cool and refreshing! This week, I’d like to share a few pointers that I learned from my fellow fishmonger, Ryan Verheyn of Quality Seafood Market, on how to safely prepare ceviche. Most recipes call for marinating the seafood (fish, shrimp, scallops, octopus, and squid are all popular choices) for 1-5 hours in citric acid (i.e., lime juice) before consumption. The fresher the seafood and the longer it marinates, the more bacteria is killed by the acid and the safer the ceviche is to eat. However, Ryan recommends an even more sanitary method than just selecting a fresh catch and marinating it. Ryan marinates just the seafood, leaving the other ingredients aside, in the citric acid for 5 hours or overnight, if possible. This ensures that the maximum amount of bacteria bites the dust. When he’s ready to serve the ceviche, Ryan drains the seafood, discards the marinade and replenishes it with fresh lime juice. Then he adds his other fresh ingredients, such as diced jalapeño and onion, chopped tomato, and minced garlic and cilantro. The new lime juice has a brighter, fresher flavor, not to mention it’s free of that fishy marinade.

As always, when making ceviche, be sure to buy seafood from a reputable, busy market that is known for its high turnover of product (you don’t want fish that’s been sitting around all week). Also, ask your monger what fish she recommends that day. What’s the freshest? What has the right texture and flavor for ceviche? My personal favorite is black drum. It’s lean, white, and firm. It has a mild flavor and takes to the flavors of other fresh ingredients well. Finally, it’s a local, wild-caught Texas favorite. Now what could be more refreshing than supporting your local fisherman? See you in the market!


 



Come into Live Oak Pharmacy to get a smile, they’re free and available every time you walk in the door!

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

 

 

School of Fish – To Market, To Market to Transport a Fish!

Thursday, June 30th, 2011

Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

There is a lot of helpful information available on how to purchase fresh seafood, but I rarely read any articles that address what to do with the seafood once you leave the market (i.e., how to safely transport and store it). This blog post aims to fill that void.

Transit – If your commute from the seafood market to your home takes more than 20 minutes, then be kind to your fish and ask your monger for an ice pack to keep it cool on the ride home. Even better, come prepared with a cooler and your own ice packs. Just remember not to leave your cooler in the hot trunk while you’re doing all your pre-seafood market shopping. When heated in the sun, a cooler will hold its temperature and act more like a portable oven than a fridge for your fish!

Packaging – Before refrigerating your fish, remove the fillets from their original packaging, wrap them with plastic wrap, and place them on a plate or tray in the coolest part of your fridge (back of bottom shelf) underneath an ice pack. Before freezing fillets, remove them from their original packaging and seal them in vacuum-pack bags using a home food saver. If you don’t have one of these, wrap the fish in plastic, then tightly in freezer paper or a freezer bag, pressing all the air out as you go. Try to store fish fillets in the coolest part of your freezer (near the back cooling unit) so that they freeze as quickly as possible, minimizing the number of ice crystals that form inside the flesh.

Live Shellfish – Be sure that your shellfish have adequate access to circulating air in transit. Ask your monger to use a mesh bag or to puncture some holes in a plastic bag so that the shellfish can “breathe.” Lobsters and crabs should be wrapped in wet newspaper (soaked with saltwater) before being placed in a box or cooler; this helps keep their gills moist. When you get your shellfish home, place it on ice in the coolest part of the fridge. Do not allow water to gather around the shellfish, as the chlorinated tap water will kill them. You may also want to cover your shellfish with a damp towel to keep them moist. Oysters should be laid flat, with the “cup” side down, so that if they open and close they don’t spill out all their delicious oyster liquor!

Shelf life – The shelf life of fish depends on a variety of factors, among them are the oil content, the time it has spent out of water, the time since it was filleted, and whether or not it was properly handled. A fish stays fresher the longer it stays whole (with an exception of the viscera, which should be removed as soon as possible). Your fishmonger should be able to give you the best advice on how many days your product will last if properly stored over ice in a home fridge. If your market does its own processing (like Quality Seafood Market!), then you’re in luck. If you don’t like the looks of a certain fillet, they may fillet you a fresh one. If you don’t live near a reputable fresh seafood market, then this table should give you a general idea of how long to keep seafood in your home fridge. Before cooking your fish, rinse it, pat it dry, and give it a good sniff test. If your fillets have gone sour or have a faint chemical aroma, it’s too late and you should be headed back to the market for newer, fresher seafood!

Raw                                                                  Cooked
Whole fish (gutted and gilled)                  3-4 days 3-4 days
Fish fillets or steaks                                     1-2 days 3-4 days
Live shellfish (crustaceans)                       1 day 2-3 days
Live shellfish (mollusks)                            1-2 days 2-3 days
Shellfish (processed)                                   1-2 days 2-3 days

Learn more about fish at Quality Seafood Market. The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest bloggers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

Live Oak Pharmacy is an Austin Pharmacy. We are also your fun Austin Pharmacy! Come find out why the reader’s of the Austin Chronicle voted us Best New Local Business! And please consider voting for us as Austin’s Best Drugstore/Pharmacy in this year’s poll!

 

School of Fish – The Tilapia Truth and Nothing But the Truth!

Wednesday, June 1st, 2011

Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

Just in case you missed it, Helene York (director of strategic initiatives for Bon-Appetit Management Company) published a superb article, “In Defense of Tilapia,” in The Atlantic last Friday. Her article debunked two stereotypes that often mislabel tilapia: it’s unsustainable and it’s not as healthy as other fish.

With respect to sustainability, critics of tilapia claim that its soy-based feed could be used more efficiently if it were fed directly to humans. This is a valid argument, but when you compare tilapia feed to the volume of grain-based feeds eaten by livestock, the feed-conversion-ratio of tilapia farming is relatively small. In short, eating tilapia has less of an environmental impact (in terms of feed) than eating beef, pork, or chicken.

In addition, Chinese tilapia farms are under criticism from organizations like the Monterey Bay Aquarium for their use of antibiotics and growth hormones. But York aptly points about that the blanket “red listing” of all Chinese tilapia actually hinders those farms that are raising tilapia sustainably. Leading by example – York spearheaded an investigation of the tilapia farms that contracted with the Bon-Appetit Management Company and discovered that they weren’t using antibiotics or growth hormones – she argues that it’s partially the consumer’s responsibility to check the facts, to ask questions of their suppliers, and to find out the truth about how their fish is raised.

York concludes her article by silencing critics who claim that tilapia is somehow less healthy because it doesn’t have as many omega-3 fatty acids as other fish. Citing Dr. Alice Lichtenstein, York points out that tilapia is low in omega-3’s because it’s inherently lower in fat than other fish. That’s a good thing, right? In the end, consumers may overtly choose tilapia because of its low price point or its “non-fishy” taste, but inadvertently they’re choosing a source of protein that’s leaner than some other fish, chicken, pork, or beef. Rather than splitting hairs over which fish is best, let’s continue to encourage consumers to choose heart healthy sources of protein that have as little environmental impact as possible.

Learn more about fish at Quality Seafood Market. The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest bloggers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

Live Oak Pharmacy is an Austin Pharmacy. We are also your fun Austin Pharmacy! Come find out why the reader’s of the Austin Chronicle voted us Best New Local Business! And don’t forget to like us on Facebook and follow us on Twitter!

 

School of Fish – Remembering the Deepwater Horizon oil spill

Wednesday, April 20th, 2011

Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.


This Wednesday, April 20th, marks the one-year anniversary of the Deepwater Horizon oil spill. The day is a somber reminder of the manmade disaster that claimed the lives of 11 oil rig workers, and that continues to threaten the economy and the culture of an entire region. Even a year later, fisherman and their families continue to struggle to get the message to the American consumer that Gulf seafood is safe to eat. It seems like yesterday when the media were telling the story of the disaster and its potentially devastating effects on the industry. Where are they today? So few stories of success and recovery are being told. Therefore, Gulf coast communities have taken it upon themselves to rebuild consumer confidence in their product. And make no mistake, seafood coming from the Gulf of Mexico is continually screened for safety by the NOAA and by independent laboratories (My Gulf Wild randomly screens its snapper and grouper for trace PAHs, heavy metals, and dispersants). Consumer safety is the Gulf fisherman’s number one concern, and they’re trying to get that message to us. Let’s at least listen to their story…

 

Resources:

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

 

Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating well. To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street, visit us online or call us at 512-476-8979 ext. 1

 

 

School of Fish: Letting the cat(fish) out of the bag

Friday, March 18th, 2011

Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

There’s a lot of buzz lately about the proposed rule on catfish inspections. I thought I’d dedicate this blog post to summing up the debate for those of you who haven’t been following it on a daily basis. I encourage you to share your knowledge and opinions in the comments section.

On February 18th, the USDA published its much-anticipated rule on catfish inspection as mandated by the 2008 Farm Bill. If adopted, the rule would require that the aquaculture, processing, and transportation of catfish and catfish products be inspected by the USDA’s Food Safety Inspection Service (FSIS) – much like beef and poultry. Catfish is currently subject to the regulatory capacity of the Food and Drug Administration (not the USDA). The rule would pertain to both imported and domestically-raised catfish, and it would attempt to regulate factors that affect consumer-safety such as the quality of water and feed. Under the new rule, all products bearing the name “catfish” would have to bear an FSIS (or similar foreign agency) seal of approval.

The crux of the debate surround the rule rests on issue of how to actually define “catfish.” The USDA has proposed to two definitions and asked for comments. The first would include all species in the family Ictaluridae – species that dominate the domestic catfish industry – and the second, broader definition would include species within the order Siluriformes, encompassing the three families Ictaluridae, Pangasiidae, and Clariidae – species that are favored by foreign catfish growers. If the USDA chooses the latter definition, it risks upsetting the Bilateral Free Trade Agreement with Vietnam, and if it adopts the former, it will upset the Catfish Farmers of America (CFA) who claim that foreign catfish farms – by and large – do not observe safe practices in aquaculture, thus allowing them to bring a cheaper product to market, at the expense of US consumers’ long-term health. A recent article published in Vietnam News cites ongoing survey efforts by two Vietnamese organizations – the Institute of Environment and Sustainable Development and the Fisheries Quality Assurance and Aquatic Resources Protection Department – that have made recommendations that Ho Chi Minh City’s rivers are too polluted for aquaculture.

Senator John McCain (R-Ariz) and Senator John Coburn (R-Okla), have taken aim at the new rule, proposing a bill that would annul the transfer of regulatory power over the catfish industry from the FDA to the USDA. Viewing the rule as “protectionist,” Sen. McCain claims Vietnamese catfish “are virtually indistinguishable from U.S. grown catfish.” Butch Wilson, the president of the CFA, responded to the senator’s claim: “It is stunning that Sen. McCain has chosen to protect importers and Vietnamese farmers over the health and safety of American citizens.” Mr. Wilson also noted that rule could not be considered protectionist if it applied to both domestic and imported catfish. He added that the USDA, which requires more frequent inspections, would have far more regulatory reach than the FDA, whose agency only inspects processing facilities on an annual or bi-annual basis.

The USDA is accepting comments on the rule through June 24, 2011. To submit a comment, visit www.regulations.gov (you must identify FSIS and docket number FSIS-2008-0031). You may also contact your senator regarding the proposed bill S.496.

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

 

Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at http://LiveOakRx.com

 

Some fishy nutrition advice

Monday, March 14th, 2011
An apple a day may keep the doctor away, but one or two fish a week can keep your heart healthy, can prevent arthritis, and may cut your risk of Alzheimer’s Disease.Fish including salmon, tuna, sardines, and herring contain healthy amounts of a fatty acid called Omega-3, which has been shown to reduce blood pressure and may prevent insulin resistance (resulting in diabetes). DHA, a specific type of Omega-3, aids in the brain development of infants, making it beneficial to pregnant women and nursing mothers.

 

Mercury found in fish is a health issue, but for men and women of childbearing age, the benefits of a fishy diet seem to outweigh the risks of mercury exposure. For women who are pregnant or breastfeeding (or who may become pregnant), as well as small children, seafood like shark and swordfish should be avoided, but light tuna, salmon, and shrimp contain relatively low levels of mercury. As always, check with your doctor to know what’s safe and nutritious to eat.

 

For more on fish, be sure and check out Sarah Harper our Guest Blogger from Quality Seafood Market!

Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at LiveOakRx.com

 

Roller Derby Stretches and Flexibility Exercises

Tuesday, February 22nd, 2011
Roller Derby stretching exercises to improve your performance and do away with roller derby injuries.

During the late 1960s and early 1970s televised roller derby was the most popular entertainment on television. Kids everywhere wanted to emulate their heroes on the Thunderbirds, a coed rough and tumble team that took on all contenders every Saturday night on Roller Games. That excitement seems to have stuck with some of the latter generations that were exposed to it, because the sport has become popular again in the new millennium.

Edgier than it was in the early years, the skaters have all adopted personas not completely unlike what passes for wrestling these days. The speed of the sport remains as well, lap after lap, with points given for each member of the opposing team they lap. Five girls to a side, four speedsters that take care of all the scoring, with the toughest on the team acting as jammer, whose job is to delay and block their opponents so that her girls can score.

If you’re looking to improve your roller derby performance or just seeking to prevent roller derby injuries it is important to follow the information in this article. In addition, adding a few simple stretches to your fitness program will also help. To get started on a safe and effective stretching routine learn more about The Stretching Handbook and how it can improve your fitness.

History of Roller Derby

Roller derby was originally created in the 1930s, staged by Leo Saltzer at the Coliseum in Chicago. He tried to capture the same excitement that marathon dance concerts generated by staging the same competition for roller skaters. The main difference between the popular marathon dancing and the skating competition is that Saltzer got the idea of banking the rink track, so that it would really feel more like a marathon race than just skate dancing at the local rink.

While not as lucrative as the dancing marathons, which catered to an older crowd, the skating marathons did catch on and competitions opened up across the United States. Saltzer’s group moved across the country, staging competitions, attracting a much younger crowd. The competition eventually grew into real competitive races between local teams, with padding being added to the railing around the portable track to prevent injury. This new dimension became even more popular than Saltzer had ever dreamed.

The first televised roller derby match was done in the 1940s and for a country recovering from the Second World War; it was a much needed and healing diversion for the country as a whole. It remained popular through the 1960s, when the women’s teams began to stand out on their own. The derby queens became heroes for a new generation of independent women, and remained so until the sport’s popularity began to decline in the mid-70s.

Roller derby today is comprised of mostly all-girl teams who have taken the sport to a whole new level. Rather than keep the glitzy staging of the 60s and 70s, the teams really do compete for a living, but still keep the campy flash of old going. The Women’s Flat Track Derby Association promotes the sport and stages charitable expositions as well as competitive seasons. The combination of camp and physical endurance has captured the interest of a whole new generation today, and shows no sign of stopping any time soon.

Anatomy Involved
As with all skating activities, the majority of the muscles and joints used in this sport are all in the legs. From the ankle to the hip, all the impetus used to gather speed on the track is supplied from the feet up.

The stability you will need as you spin around the track during play is provided by your core (the abdominal and lower back muscles), starting with the transverse abdominus. While the core provides stability, the muscles that begin at the hips strive to give you your forward momentum.

The gluteus muscles (buttocks) tighten as the quadriceps help your knees push off with every stroke of your skates. The hamstrings provide strength and stamina for your ankles, keeping them taut and balanced as you fly through the curves of the arena.

During play, in the rough and tumble contact that is at the heart of roller derby action, your elbows come into play, utilizing your biceps and triceps to block and push off against your opponent.

Most Common Roller Derby Injuries
Because the sport of roller derby has been likened by some commentators as “football on wheels,” you can expect to see more than just bumps and bruises as a result of rough play. Even with the best in safety equipment, injuries can, and do happen to the best of us, even the queens of the roller rink.

The first obvious risk of injury in this sport is falling. The speeds the skaters reach require wheels that grip the wooden planking securely; however, wax is regularly applied to ensure that they do not stick. Accidents happen, and if a skater hits a dry spot or a spot that has too much wax, they will stumble and fall. Helmets, elbow and knee pads can only protect so much, so scrapes and cuts will happen or worse, broken noses, teeth or concussions from hitting the wooden floor or concrete middle.

Another potential danger is overworked or stressed out muscles, tendons and ligaments. This sport requires its players to be very flexible and fast, so their muscles can be overworked through too much play or practice. The possibility of strained quadriceps and hamstrings is the most commonplace injury, with torn ACLs and twisted or sprained ankles coming in a close second.

The upper half of the body is not spared either, because elbows and shoulders are used constantly during play. Repetitive stress injuries of the muscles and tendons from the wrist to the shoulder are always possible, especially the rotator cuff and the carpal tunnel of the wrist. Because some plays require one member to be propelled ahead of the rest, the arm that is grabbed by teammates to whip that player forward is always at risk of muscle strain or even dislocation if too much force is used.

Injury Prevention Strategies

Some factors, such as track conditions will always be out of the control of team members and managers, however, as players, you can control what happens to you by being prepared to play properly, starting with the amount of practice sessions. It is true that athletes need to be at the top of their game at all times but the additional stress from too much practice puts unnecessary risk on the body as a whole, making you more prone to getting injured.

The two main types of injuries you can prevent from cutting down on practice schedules are repetitive stress injuries and fatigue-related injuries. Try and schedule rest days between practice or exercise sessions. Tired muscles and a tired body are not a good combination for competitions. Fatigue makes you sloppy and being sloppy gets you hurt. If you do work out between practices, try and work only on those muscles not used during competition; the only concession being the core muscles, which can always use good conditioning.

The best thing that you can do to prevent injuries during roller derby is to use the best safety equipment that you can. Elbow and knee pads, wrist braces, helmets, mouth guards and well fitting skates are vital to preventing sprains, strains and broken bones out on the track. Make sure that your skates are in good condition, especially the wheels. All padding needs to be checked regularly for wear, and always make sure that your helmet fits securely at all times.

Other than scheduling some rest time and using the right safety equipment, there are some basic safety rules that you can adapt to lower the risk of injuries during roller derby.

  • Utilize proper exercise and strength training for good physical conditioning, especially strengthening the muscles mentioned above.
  • Always warm-up properly (including practice skating) prior to play.
  • Allow an adequate cool-down period and perform after-game stretching.

The Top 3 Roller Derby Stretches
Stretching is one of the most under-utilized techniques for improving athletic performance, preventing sports injury and properly rehabilitating sprain and strain injury. Don’t make the mistake of thinking that something as simple as stretching won’t be effective. Below are 3 very beneficial stretches for roller derby; obviously there are a lot more, but these are a great place to start. Please make special note of the instructions beside each stretch.

Lying Knee Roll-over Stretch: While lying on your back, bend your knees and let them fall to one side. Keep your arms out to the side and let your back and hips rotate with your knees.

Kneeling Upper Hip & Quad Stretch: Kneel on one foot and the other knee. If needed, hold on to something to keep your balance and then push your hips forward.

Standing Toe-up Achilles Stretch: Stand upright and place the ball of your foot onto a step or raised object. Bend your knee and lean forward.

While the above stretches are a good starting point, you’ll get a lot more benefit when you include a wider range of exercises. So to improve your performance, reduce injuries and really take advantage of all the stretching exercises on offer, grab a copy of the updated 2011 edition of the Stretching Handbook and accompanying DVD. Together, they include 135 clear photographs and 44 video demonstrations of unique stretching exercises for every major muscle group in your body.

The DVD also included 3 customized stretching routines (8 minutes each) for the Upper Body; the Lower Body; and the Neck, Back & Core, plus a bonus DVD-ROM feature that allows you to print out over 80 stretching routines for 22 sports and 19 different muscle groups.

The Handbook and DVD will show you, step-by-step, how to perform each stretch correctly. Plus, you’ll also learn the 7 critical rules for safe stretching; the benefits of flexibility; and how to stretch properly. Check out theStretching Handbook & DVD for yourself.

Article by Brad Walker and The Stretching Institute. Copyright © 2011. All rights reserved. Brad is a leading stretching and sports injury consultant with more than 20 years experience in the health and fitness industry. View more articles here.

 

School of Fish – Something Fishy is Going on with Scot Maitland

Wednesday, February 16th, 2011

Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.

This month, Sarah decided to incorporate video into your blog, School of Fish, and interview Live Oak Pharmacy Co-Owner and Director of Communications, Scot Maitland about his weight loss success with the hCG Diet.




Even if you’re not on a strict diet, you can still follow the basic model of the HCG diet and incorporate more protein into your breakfast routine and gradually reduce your calorie intake at lunch and dinner. Seafood is an excellent source of lean protein, and as Scot mentioned in the interview, it’s under-appreciated as a breakfast item. Below is a list of a few ways that you can use more seafood in your early morning routine. The final item, “Jook,” is a Chinese rice porridge sometimes eaten for breakfast. Follow the basic recipe and opt for the “Jook with Seafood and Cilantro” version. I hope it will inspire you to think outside the box when you fix breakfast!

-Shrimp and grits (substitute healthy polenta cakes)

-Lemon dill poached salmon

-Egg-white omelet with Texas lump crabmeat

-Half a bagel with smoked salmon and low-fat cream cheese

-Shrimp and egg-white migas with fresh tomato salsa

-Jook with seafood and cilantro

For questions about the hCG diet or to learn more about how Live Oak Pharmacy compounds hCG as a rapid dissolve tab or cream, call us today at 512-476-8979 or visit our downtown Austin compounding pharmacy at 1611 W 5th Street.

The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.

Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online athttp://LiveOakRx.com