Monthly Archives February 2015

What You Need to Know About Children, Seniors, and the Flu

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To say this winter, as well as this cold and flu season, has been severe is truly a gross understatement. Between record-breaking sub zero temperatures, deadly snow and ice storms, and a record number of flu hospitalizations — including a particularly nasty strain — everyone is just about ready for this season to be over with.

However, Americans are far from being out of the woods. According to the U.S. Centers for Disease Control, the cold and flu season typically lasts from October to May, with peak numbers spiking in January and February. Therefore, it’s best for families to take preventative measures in order to ensure the health of their children and seniors, both of which are most likely to suffer from flu-related complications.

If you suspect you, your child, or an older family member

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Diagnosed with Reflex Sympathetic Dystrophy? Consider Hyperbaric Oxygen Therapy

Rsd syndrome treatment

Reflex Sympathetic Dystrophy (RSD), which is also known as Complex Regional Pain Syndrome (CRPS), is an amplified musculoskeletal pain syndrome. In layman’s terms, RSD is a chronic pain syndrome that involves swelling, sensitivity to touch, skin irritation, and sometimes nerve damage to the limbs, though it is able to spread to the entire body. If left untreated, RSD can cause debilitating symptoms such as skin damage, fatigue, neuro- and urological damage, and even depression. There is no known cause of the disease, although injury and surgery are known to cause RSD in some patients. Anyone who has ever had RSD or knows someone who does are aware of just how painful and exhausting RSD can be. It t

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Easy Ways to Try Cooking With Fennel Pollen

Pollen in the pantry

According to an article in the Wall Street Journal, fennel pollen was originally introduced to the American market as a digestive aid. Collected from the fennel plant, a perennial herb with a variety of medicinal uses, this perhaps wasn’t so strange. However, fennel pollen has been primarily known for its culinary applications: Tuscan and Italian cooks have used this fresh, sweet spice for generations in gourmet dry rubs for fish and meats, as a flavoring for salads and breads, and much more. Eventually, American chefs realized the true value of this substance and began cooking with pollen themselves. The ingredient they discovered not only flavored their dishes but boosted the savoriness and in

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