Improve your golf game and your health!
Spring is here! And that means many golfers will be dusting off their clubs and heading to the greens. Golf can be fantastic exercise and a powerful source of stress reduction. However, golf can also be hard on the spine, often triggering back disorders. That’s why Dr. Beth Bagley at Vital Force Clinic teaches patients how to keep their spines up to par when hitting the links. And, exciting new research shows that regular chiropractic care may boost a golfer’s performance.
According to Dr. Tom La Fountain, a chiropractor who tours with the PGA, 70 to 75 percent of the athletes on the tour are under regular chiropractic care.
“Back pain is the most common physical complaint among professional and recreational golfers, albeit for different reasons,” adds Dr. David E. Stude, a chiropractor who teamed with LPGA pro Lisa Masters to educate golfers about the benefits of chiropractic.
But you don’t have to be a pro golfer to reap the rewards of chiropractic care. Dr. Bagley finds that amateur golfers derive significant benefits from chiropractic as well — both in terms of injury prevention and in terms of optimizing athletic performance. “Getting your body in balance in very important in sports like golf, soccer, baseball, and tennis. I’ve had multiple patients tell me how their game has gotten better since starting care.”
Barley and Spinach Stuffed Peppers
Serves 8
1 cup barley
3 cups water
Pinch of salt
1 teaspoon olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt, divided
1 10-ounce bag fresh spinach leaves
1/4 cup pine nuts
1/4 cup chopped dried apricots
1/4 cup chopped raisins
1/4 cup finely chopped red bell pepper
1/4 cup chopped red onion
1 egg white
1/4 cup chopped fresh Italian flat-leaf parsley
1 teaspoon dried oregano
Freshly ground black pepper
8 small to medium red, yellow, or orange bell peppers, tops sliced off, seeds removed
1/4 cup grated Romano cheese
2/3 cup balsamic vinegar
1. Combine barley and water in a medium saucepan with a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer 50-60 minutes, until liquid is absorbed. Cool.
2. Preheat oven to 400º. Place a frying pan over medium-high heat. Add olive oil, nutmeg, cayenne pepper, 1/2 teaspoon salt, and spinach. Toss to coat spinach evenly. Add pine nuts and mix again. Cook until wilted, about 3 minutes. Remove from heat; cool.
3. In a large bowl, combine spinach mixture with cooked barley, remaining 1/2 teaspoon salt, apricots, raisins, bell pepper, onion, egg white, parsley, oregano, and pepper. Mix well.
4. Line a baking sheet with foil. Place peppers, cut-side up, on baking sheet; stuff with barley-spinach mixture. Sprinkle with cheese. Place on middle rack in oven for about 20 minutes. Remove and allow to cool 10 minutes before serving.
5. While peppers are cooking, heat vinegar in a small saucepan until boiling; reduce heat to medium-high and cook for about 5 minutes, until thickened. Remove from heat and cool slightly. Pour vinegar over peppers before serving.
PER SERVING: 203 cal, 24% fat cal, 6g fat, 1g sat fat, 3mg chol, 8g protein, 33g carb, 7g fiber, 331mg sodium
Do you need a chiropractor in St. Louis? Contact Dr. Elizabeth Bagley at Vital Force Clinic.
