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Ice, ice baby . . . but for how long?

Posted July 3, 2007 at 08:00 PM by Bridget Sullivan

Section: His Fitness, Injuries & Rehab, His Health, Physical Health

ice-cubes It was 3:30 AM.  My husband and I had just rolled into Duluth, MN from Chicago, IL so that I could compete in a half marathon, and the next think we knew, he was on the floor in pain, tightly gripping his right ankle.  He suffers from chronically weak ankles as a result of years spent rolling them as a competitive high school and college athlete, and one mis-step today often spells trouble. Within minutes, his ankle swelled to the size of a softball, and I frantically searched through the card catalog of physical therapy treatments in my mind:  should he ice for 20 minutes or 10 minutes? 

After years of muscle flare-ups and running injuries, I was surprised to find myself fumbling over the correct answer.  And since I couldn’t accurately recall an answer, we opted for the more conventionally prescribed 20 minutes and a dose of RICE (rest, ice, compression, elevation).

But according to a recent study published in the British Journal of Sports Medicine, he may have been better off sticking to 10 minutes.

Read the rest at our partner site: HerActiveLife.com


1 Responses to “Ice, ice baby . . . but for how long?” (Leave a reply)
  1. Ashleejames said:

    On a sweaty, sunny summer afternoon, theres nothing like a fresh-dipped ice-cream cone. But after a long, heavy meal? Even the most ardent fans of New York Super Fudge Chunk will generally have to pass. Enter sorbet. Chefs swear by the palate-cleansing capabilities of these dairy-free concoctions, with just enough acid or bitterness to clear and reawaken the taste buds. Sorbet can even outperform its richer cousin during those stressful times, after a tough day or a bad date, when you find yourself reaching into the freezer.Supermarket sorbets like Sharon’s and Haagen Dazs are already a far cry from the sherbets and syrupy ices of the past. But these days, some of the city’s most talented pastry chefs are taking the art of puréeing, sweetening, and churning fresh fruit to new levels, combing farmer’s markets for the freshest ingredients and experimenting with combinations of exotic fruits, herbs, and vegetables. They’re having a field day, and diners are enjoying the results.
    -----------------------------------------
    Ashleejames

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