by Wendy Saydah

Do you have pain that is preventing you from training or performing at your optimal level, associated with an injury but is not healing as quickly or fully as you expected, unexplained? If so, orthopedic massage may be for you.

Orthopedic massage is a system of integrated massage techniques that are effective in the rehabilitation of soft-tissue dysfunction. Orthopedic massage best addresses injury or disfunction associated with muscles, ligaments, and myofascial tissue. It focuses on pain treatment and improving muscular functioning by first ruling out any more serious medical conditions or scenarios in which massage therapy would not be appropriate. Next, it identifies the tissues involved through history taking and a series of active, passive and resistive tests. Then, where appropriate, a plan is offered to address the affected tissues. The plan may include a combination of deep tissue, cross fiber friction, stretching, myofascial release, swedish, and craniosacral therapy depending on the clients specific needs.

Some of the benefits you may experience are decreased pain, enhanced athletic performance, increased blood circulation to the area, realignment of soft tissue, increased range of motion, and decreased tension to the tissue.

Orthopedic massage can help those with pain or injury in the following areas: foot, ankle, and lower leg; knee, hip, and thigh; neck and thorax; shoulder; low back; elbow, wrist, and hand. It can also provide relief for those who suffer from chronic headaches.

For the next several months, I will be offering free 15- 30 minute pain assessments which will include a complete history evaluation and a series of tests to determine if massage can help and which tissues may be affected. I will also be able to provide you with a plan, where appropriate, to help eliminate or reduce the pain and dysfunction you are currently experiencing.

In addition, I am offering a frequency discount with the purchase of 3 or more sessions ($60/session instead of $70) or 15% off for new clients on your first massage.To schedule your assessment go to Online Scheduling at www.aboutsimplebalance.com, e-mail wsaydah@charter.net or call 978-758-1250.

Wendy Saydah is a State Licensed and Nationally Certified massage therapist practicing from her home office in Harvard since 2001. As of July 1, 2008 she will be joining Simple Balance one day a week. She specializes in Orthopedic, Deep Tissue, Sports, and Relaxation Massage as well as Craniosacral Therapy.

by Kelly Bollman

Summer brings about a variety of delicious, fresh fruits at the lowest prices you will get all year. This makes it easy to get in the recommended three to five servings of fruits per day.

There are a multitude of vitamins and minerals that are essential for your body in every fruit, but each fruit or fruit group also has its own defining health promoting characteristics.

Here are some of the more common summer fruit groups and what sets them apart from the rest:

Berries

Strawberries, blueberries, blackberries, and raspberries all are very high in Vitamin C. Vitamin C is mainly used to strengthen the immune system. If you find yourself getting sick quite often, you might want to up your berry intake.

Each berry individually has great health benefits. Blueberries are rich in antioxidants and help prevent urinary tract infections. They are also considered a super food and are known for their ability to improve circulation and increase the body's infection fighting capabilities.

Strawberries and raspberries contain a type of phenolic acid that may reduce the risk of cancer by preventing damage to cells caused by various air pollutants.

Melons

These are the best fruits to eat when you have had a long day in the sun. Along with a variety of vitamins and minerals, such as vitamins A, K, C, and B1 and the mineral niacin, melons contain a large amount of water. Eating these fruits along with drinking lots of water will help to fight dehydration during the hot, summer months.

Cantaloupe has an abundance of carotene, which helps your body make vitamin A, which is known to help fight cancer.

Red fleshed watermelons are richest in lycopene (currently being studied for anticancer properties) and yellow ones have the most beta-carotene.

Mangoes and Pineapples

Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants. They are high in fiber but low in calories and sodium. Mangoes are also rich in vitamin A and have good amounts of vitamins B and C as well as Potassium, Calcium and Iron.

Pineapple actually contains an enzyme that has been used to help cardiovascular disease. This enzyme can also aid in digestion and reduce inflammation. So, next time you feel heart burn coming on, or if you have a history of heart or digestive problems, you might want to increase the amount of pineapple in your diet.

To keep fruit healthy and fresh longer, here are a few tips. First, look for locally grown fruit at the farmer's market or grocery store, it hasn't traveled hundreds of miles so it will have more disease fighting antioxidants. Second, wait to wash your fruit just before serving (this helps prevent mold growth). Third, buy and store fruit carefully.

For berries, remove the bruised or moldy berries and store the rest in the container they came in. Air circulates and helps prevent decay.

For watermelon, leave the whole watermelon on the counter for up to 5 days after you buy it, its lycopene and beta-carotene levels can increase by 179 percent during that time, according to a 2006 Journal of Food and Agriculture Chemistry Study. Cube and refrigerate leftovers in a covered container.

Leave uncut cantaloupe at room temperature for two to four days; the fruit will not become sweeter, but it will turn softer and juicier. If during that time the cantaloupe has not reached its peak ripeness, it was picked immature and will not be worth eating. Once ripened (or cut), cantaloupe should be refrigerated and used within about two days. Put cut pieces in a closed container.

If you are buying mango that you plan on eating right away, smell for a sweet, tropical ambrosial scent coming from the stem end. Give a light but firm squeeze. The flesh should have some give. If the mango is being bought for later use, it should be firmer fleshed with a tight skin and its colour may be a little dull. To ripen, it should be kept at room temperature open to the air for several days. The mango is ready to eat when the skin is brightly coloured, the flesh is soft and the aroma is sweet. Mangoes should not be refrigerated during the ripening process. Fully ripe mangoes can be stored in the fridge for up to a week.

Fresh pineapple is quite perishable. It bruises easily in spite of its seemingly armored exterior, will ferment if kept at room temperature for too long. If storing at room temperature, use within two days. Storing at room temperature will increase the acidity level of the pineapple, but will not improve sweetness. You can extend the lifespan tby three to five days by refrigerating the whole pineapple in a perforated plastic bag. Once trimmed and cut, be sure the pineapple is covered in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavor.

Makes 8 Ice Pops
Vegan

Coconut milk and banana give these ice pops a creamy consistency without dairy or soy. Be sure to puree' the mixture until very smooth so ice pops don't contain crunchy bits that may be too icy for sensitive teeth.

Ingredients:

2 cups fresh pineapple chunks
1 large banana sliced
3/4 cup light coconut milk
1/4 - 1/2 cup agave nectar

Directions:

Puree all ingredients in blender 1 to 2 minutes, or until mixture is smooth. Ladle into ice pop molds, and freeze at least 4 hours. Run molds under warm water to unmold.

This smoothie recipe has something for everyone. See a fruit you don't like or don't have, then replace it with something you do have or do like.

Ingredients:

1 Cup Watermelon, Cut Up
1 Cup Cantaloupe Or Honeydew
1 Cup Pineapple, Cut Up
1 Cup Mango, Cut Up
1 Cup Strawberries, Halved
1/4 Cup Agave Nectar
1 Cup Fresh Squeezed Orange Juice
Crushed Ice

Directions:

Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately. Garnish with fruit, if desired.

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