How Strength Training Can Improve Your Health
How Strength Training Can Improve Your Health

How Strength Training Can Improve Your Health

How Strength Training Can Improve Your Health

In the past, many people associated strength training with oiled-up, musclebound bodybuilders — and, as such, decided strength training wasn’t the workout for them. But that idea couldn’t be farther from the truth!

In a way, we get it. Strength training can be incredibly intimidating if you’re coming at it cold: you have to grapple with unfamiliar equipment, uncertainty about proper lifting techniques, and confusion about which exercises to perform. But once you find your footing, strength training is one of the best things you can do for your overall health and wellness.

At Breckenridge Physical Therapy, we want to help make strength training accessible to all, regardless of age, health history, or ability level. To help you see the many benefits of strength training, we thought we’d share the stories of two patients: Alisha and Michelle.

Both of these patients are ordinary women in their late 50s. Neither were hardcore athletes, but both discovered the health benefits of strength training.

Exercise of the Month:

Start on your back with your knees bent. Slowly bring both knees to your chest. Grasp your knees. Hold for 30 seconds and repeat.

1 Set, 3 Reps

Meet Our Team

Recipe of the Month: Immunity Soup

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 medium carrot, thinly sliced
  • 8 medium garlic cloves, very thinly sliced
  • 2 tablespoons grated ginger, peeled
  • 3/4 teaspoon finely ground white pepper, plus more to taste
  • 1 1/2 cups mushrooms, trimmed
  • 8 ounces firm tofu, sliced into thin slabs
  • 2 1/2 teaspoons fine grain sea salt
  • to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots

Instructions:

  1. Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft, you don’t want any browning. Add a small splash of water if the pan dries out in the process. 
  2. Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the mushrooms, tofu, and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed.
  3. Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!
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