DMFA Blog

Posts for: March, 2017

By Dr. Diana Emini
March 27, 2017
Category: Uncategorized
Tags: Feet   Lemont   Lockport   Homer Glen   Burr Ridge   Hinsdale   Willowbrook   Irish   dancing   foot problem  

The Leprechauns are doing the Irish Jig... but how do they protect their toes?

 

If you've ever seen Irish dancing such as Riverdance, you know that there is quite a bit of stepping and impact to the feet! You may have wondered how Irish dancers, and other performance dancers, endure the repeated pounding to the ground.

Here is a list of problems dancer's may face when it comes to their feet and our recommendations on how to maintain them:

Shoes fit is important  - Make sure the shoe fits, then wear it. If a dancer's shoes are too loose, this causes the skin of the foot to rub against the shoe causing friction and irritation. If a dancer's shoes are too tight, they run the risk of forming bunions, hammertoes, and skin irritation. The shoe should have enough room in the ball of the foot to prevent these problems.

Preventing friction to the skin  - To avoid being a victim of foot friction while dancing, an Irish dancer can wrap areas that are more prone to friction with band aids or medical tape before any problems start. By doing so, the band aids or medical tape take the abuse of the friction and not your feet.

Sore spots and blisters - Sometimes sore spots and blisters happen no matter how many precautions are taken. When this happens, a dancer can use moleskin to help. Moleskin can be cut to fit and cover the sensitive spots so that dancing can still be done.

Foot and toe protection - If a dancer's toes are already sore or are more prone to being sensitive, a gel toe cap may be useful. To use, a dancer slips the silicone gel toecap onto the problem toe. The toe cap absorbs pressure and reduces friction. We sell a variety of these at our office, cost is $4.00 - $8.50+tax depending on the size of the toe cap.

Cushioning for the foot - The allowed room for extra cushioning in an Irish dancer's shoes is very minimal. To provide extra cushioning, a dancer may apply gel cushions that adhere directly to their foot. A gel metatarsal pad cushion is a good pad to start with. This type of padding helps reduce pressure from the toes and metatarsals while providing extra comfort.

Corns and Ingrown nails - Due to so much movement and hard impact, Irish dancers regularly suffer from corns and ingrown toenails. To help avoid getting these, toe separators can be used. The toe separators are placed between the toes to help reduce the friction and absorb the impact that may cause a dancer to get corns or ingrown toenails.

New shoes - When an Irish dancer's shoes are new, they can cause painful rubbing to the dancer's ankles and cause blisters. Blister booties are great to use when trying to avoid being a blister victim when it comes to new dance shoes. These booties are form fitting and pull onto the foot. The bootie, which looks like a toe-less sock, absorbs the friction to the ankle that is caused by the new, stiff shoes so that the dancer does not have to.

Foot health - Since a dancer's feet and ankles are always under excessive impact, it is ideal that they be seen by a podiatrist regularly. By doing so, a podiatrist can identify any underlying issues that may be happening and provide treatment options to help alleviate any issues the dancer may be experiencing.

At DM Foot and Ankle Associates, we treat feet of all sizes. If you live in or near the Lemont, Homer Glen, Lockport, Hinsdale or Burr Ridge areas, contact our office to schedule an evaluation with one of our physicians to have any of your foot and ankle issues taken care of. 

Source: theirishcentral.com

 


By Dr. Michelle Kim
March 24, 2017
Category: Uncategorized
Tags: podiatrist   Lemont   Lockport   Homer Glen   Burr Ridge   Hinsdale   Willowbrook   contest   winner  

Congratulations to our "Guess How Many" contest winner! The final candy count for this contest was 129 pieces. Stay tuned for upcoming contests our office will be holding and your next chance to win!


By DM Foot and Ankle Associates
March 16, 2017
Category: Uncategorized

With tomorrow being St. Patrick's day, we know that a go-to meal for many people in the United States will be Corned Beef and Cabbage. In case you're looking for a good recipe to use, we got this one from http://www.food.com:

Ingredients:

  • 1 (2-6 lb) corned beef brisket
  • 1 teaspoon peppercorn (if spice packet is not included with corned beef)
  • 2 dried bay leaves (if spice packet is not included with corned beef)
  • 1-3 head(s) of fresh cabbage
  • 6-12 medium red potatoes
  • 1 fresh carrot
  • fresh parsley (do not used dried)
  • butter
  • 1 fresh garlic clove
  • 1 medium white onion
  • mustard (if you please)
  • lager beer (optional)

Directions:

  • Use a large Dutch oven or stock pot that will hold everything all at once.
  • Place the brisket (best side up) in the bottom of the pot.
  • Add the spice packet that came with the corned beef. If the corned beef did not come with a spice packet, use the peppercorns and bay leaves instead.
  • Cover the brisket generously with water and a bottle of beer (beer is option, however, it does add flavor and is a tenderizer).
  • Bring to a boil.
  • Reduce heat, cover and simmer for 2 hours.
  • While the meat is simmering for those two hours, scrub and rinse the red potatoes removing any eyes and bad spots. You will want to leave as much of the peel as possible. Once cleaned up, quarter the potatoes and cover them with water until you are ready to use them.
  • Remove the outer leaves form the cabbage until the leaves are antirely light green, rinse and cut into quarters through the spine so they stay together. Set aside.
  • Peel the carrot and cut it into quarters. Set aside.
  • Peel the onion and cut it into eighths. Set aside.
  • Rince the bunch of fresh parsley and chop up just the tops into very tiny pieces.
  • After your corned beef has been simmering for two hours, add the potatoes on top of the brisket.
  • Add water to cover everything.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
  • Add water to cover everything.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Check the cabbage to see if it is tender. If not, simmer for another 5 minutes.
  • When done, in a large serving bowl where you can sitr the potatoes, crush the garlic clove and rub the inside of the bowl with it.
  • Place the potatoes in the bowl while still piping hot and add at least a quarter pound of butter and a handful of the fresh parsley.
  • Gentley stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
  • Put the rest of the parsley into a single serving bowl for anyone who may want to ad more.
  • Slice the brisket cross grain.
  • ENJOY!