Lumbar spine and legs sore

Lumbar spine and legs sore

There is no real understanding of some diseases, such as lumbar problems. Usually most people think that the lumbar spine will not get sick, and lumbar disease will not occur in young people. In fact, this idea is just the opposite. Lumbar disease not only occurs in young people, but also causes numbness and soreness in the legs, and even compresses other parts.

Possible causes of leg soreness include:

1. Inappropriate exercise leads to pain. Solution: Reasonably control the exercise time and intensity. It is more appropriate to do some gentle exercise at this stage to help relieve pain. 1. Inappropriate exercise leads to pain.

2. Diet causes:

You should take calcium supplements. In addition to choosing calcium preparations rationally, it is also very important to get more sun exposure, balanced nutrition, and scientific cooking. There are many foods that can be used as calcium supplements in daily life.

Milk and dairy products: cow's and goat's milk and their powdered milk, cheese, yogurt, and condensed milk.

Aquatic products such as fish and shrimp: crucian carp, carp, silver carp, loach, shrimp, dried shrimp, dried shrimp, crab, kelp, seaweed, clams, sea cucumber, snails, etc.

Meat and poultry eggs: lamb, chicken, eggs, duck eggs, quail eggs, preserved eggs, pork floss, etc.

Vegetables: celery, rapeseed, carrots, radish greens, sesame, coriander, Chinese mustard, black fungus, mushrooms, etc.

Fruits and dried fruits: lemon, loquat, apple, black dates, apricots, almonds, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts, lotus seeds, etc.

Special tips: Keeping food fresh can reduce calcium loss. Do not stir the milk when heating it. Add more water and keep the cooking time short. Do not cut the vegetables too finely. Spinach, wild rice stem, and leek all contain a lot of oxalic acid. It is advisable to soak them in hot water for a while to dissolve the oxalic acid to prevent them from combining with calcium-containing foods to form insoluble calcium oxalate.

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