Skip to Main Content

How to Combat Eye Fatigue

How to Combat Eye Fatigue, White Plains Acupuncture PLLC in White Plains, New York

Eye fatigue is a symptom that can happen from straining the eyes for a long period of time.  Usually it happens from keeping the eyes fixated in one position for too long. In today's age this mostly happens from spending hours each day staring at a computer.  Symptoms of eye strain include:

Eye Soreness
Eye Tiredness
Dry or watery eyes
Burning
Itching
Light Sensitivity
Blurred Vision
Neck, Shoulder or Back pain
Headaches
Unfortunately, limiting screen use is not an option for many people.  Luckily here are some options available the offer relief:

Take breaks- Taking breaks throughout the day can be very helpful in reducing eye strain.  Making sure to take frequent break where you look away from being fixated on the screen. Doing eye exercises during this time can also be helpful.
Blue blocking glasses- screens emit blue lights that are very damaging to the eyes. Blue light contributes to eye fatigue and has even been associated with the development of macular degeneration.  This can make a huge difference in how your eyes feel at the end of the day.
Acupuncture and facial gua sha- acupuncture can help correct muscle tension in the neck and shoulder that can contribute to eye strain. Acupuncture and gua sha can be used locally in the muscles surrounding the eyes to increase blood flow and relax the muscles, thus reducing eye strain and headaches.
If you are experiencing eye fatigue related symptoms schedule your appointment today.

Written by Ginnette Diaz, L.Ac.

Photo on <a href="https://foter.com/re2/b7237e">Foter.com</a>

 

Bone Broth Goodness

Bone Broth Goodness, White Plains Acupuncture PLLC in White Plains, New York

If you are my patient, you know I am constantly praising bone broth for its fantastic health benefits.  Bone Broth is rich in glucosamine and chondroitin which are very important for joint pain and inflammation.  Bone broth is also rich in gelatin which is the cooked version of collagen.  Gelatin is has anti-inflammatory effects on the gut, therefore it is very soothing and as a bonus is incredible for your skin. Bone broth also contains important minerals such as magnesium, calcium and phosphorus.  

The recipe below is taken from epicurious.com, if you want to get fancy.  I make a simpler version and just add 1 celery, enough beef or chicken bones to just sit below the water level, 1 onion, a pinch of salt and 1 tablespoon of apple cider vinegar to a large pot of water. Chicken bones with a lot of cartilage such as neck, back and feet are best.  You can even use the leftover bones from your meals.  Feel free to get creative with your ingredients. I've heard adding lemongrass is delicious! If you have an Instant Pot or pressure cooker, you can make bone broth in just 4 hours. If not, I would recommend cooking for 8-12 hours.  I just throw everything in my instant pot with water and set it to pressure cook on high for 4 hours. Once cooked, allow to cool and strain into a glass container. The broth will keep in the refrigerator for up to 1 week.  I recommend having two heated cups a day.  It's very warming and nurturing, especially now that the weather is getting cooler. Bone Appetite! 

YIELD: Makes about 8 cups of broth, depending on cooking time

ACTIVE TIME: 30 minutes

TOTAL TIME: 9 to 24 hours
INGREDIENTS
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Special equipment:
6-quart (or larger) stockpot or a large slow cooker

PREPARATION
Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.