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Scientist who developed a “hump” almost overnight claims bellringing has cured her chronic back ache

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Scientist who developed a “hump” almost overnight claims bellringing has cured her chronic back ache
News

News

Scientist who developed a “hump” almost overnight claims bellringing has cured her chronic back ache

2019-04-25 11:35 Last Updated At:11:36

Natalie says her chronic back pain has vanished after taking up the unusual hobby.

A clinical scientist who suffers from scoliosis – or curvature of the spine – claims bell ringing at her local church has cured the chronic back pain which has plagued her since childhood.

Mum-of-two Natalie Bleackley, 49, had spinal fusion surgery, aged 12 – like Masters winning golfer Tiger Woods – to stabilise her back after it developed a “hump” almost overnight, due to a rapid growth spurt.

Sadly, despite the operation to fuse together two or more vertebrae, she was still plagued by constant aches, which prevented her from pursuing hobbies such as rock-climbing and canoeing.

But a few months after taking up bell ringing following a ‘taster session’ at the Anglican Church of St Mary and St Nicholas in Leatherhead, Surrey, near the home she shares in Ashtead, with her chartered engineer husband, John, 53, and their daughters, Jemima, 15, and Maddie, 13, the pain magically vanished.

Natalie, who works at the Royal Marsden Hospital in Sutton, explained: “After the operation that I had as a child, I was left with an occasional niggle in my lower back, which gradually over the years got worse and worse until, by my early 30s, a dull, painful ache was always there.

“Then, after a few months of bell ringing, I was walking down the street one day and I realised that the pain had completely vanished.”

Putting the transformation down to the slow stretching of her spine when she is pulling up and down on the bell ropes, Natalie, who enjoys the pastime twice a week, describes her change of fortune as being like a “cloud lifting”.

She continued: “It never occurred to me before I decided to give bell ringing a go that this might have a benefit for my back. I just saw it as a social activity.

“The fact that it has helped to cure a lifelong health problem has been both amazing and unexpected.”

A healthy child, Natalie’s back problems began aged 12, when she suddenly realised she had developed a “hump” at the top of her spine while one day looking at her hair in the mirror.

Diagnosed with adolescent idiopathic scoliosis – when the spine curves to one side as a result of a growth spurt – she had a five-hour operation, during which surgeons fused some of her vertebrae together by placing an additional section of bone in the space between them, helping to strengthen her back and realign the spine.

During a lengthy recovery, Natalie was starting at secondary school wearing a plaster cast around her entire torso for nine months, to help stabilise her spine as she grew.

“It was a little daunting, starting at a new school having just had this big operation,” she recalled, explaining that her spine was stabilised, rather than completely straightened by the operation, leaving her with a still-visible bend and a lopsided ribcage, with the right side protruding more than the left.

“Thankfully everyone was really lovely and I never felt at all embarrassed by my condition.”

Unable to take part in sport for a year while her back healed, to her relief, Natalie began her second year at the school cast-free and able to join in with the same activities as her classmates.

Reaching her mid-teens, however, she began to feel an intermittent sharp pain at the nape of her neck and at the base of her spine – claiming that a doctor told her this was not unusual.

Apparently, it resulted from the non-fused parts of her spine overcompensating for the movement lost by those which had been effectively welded together.

But the odd twinges she suffered at first began to worsen until, by the time she reached her 30s, she was in constant pain in the lumbar – or lower – spine.

She also experienced stiffness, which made her uneasy about going on walking holidays, rock climbing and canoeing – all activities she had enjoyed before.

“I would go and see the doctors to complain about having back ache, but they said it was normal for people who had had spinal fusion and that there was nothing they could do for it,” she said.

Then in June 2014, she took up bell ringing or campanology after her daughter Jemima spotted an advert for a ‘taster day’ at the Church of St Mary and St Nicholas in Leatherhead, two-and-a-half miles from their Surrey home, and expressed an interest in trying it.

Thinking at first that she would simply be accompanying Jemima, who was too young at the time to take part without parental supervision, instead Natalie decided to join in and loved it, later signing up for a six-week course throughout the summer.

“It can be quite scary at first because these bells – of which there are 10 at St Mary and St Nicholas – are extremely heavy, with the smallest weighing around 400kg,” she said.

“It’s a real physical challenge being able to control the bells, as well as a mental one, playing in a band with nine other people.”

She added: “I really took to that, along with the social aspect of playing as a group.”

By the end of the summer, Natalie and Jemima were bell ringing twice a week – once for midweek practice and once on Sunday – and agreed to carry on as part of the church campanology team, only for her to realise that November that the pain in her back had gone.

Natalie, who will be bell ringing this Easter Sunday, continued: “The ache has been such a constant feature of my life.”

She continued: “But I think the regular action of pulling down on the bell ropes and then being pulled up by them has stretched out my back and somehow fixed whatever it was that was causing me the pain for all those years.”

Although she still has a visible curvature, causing her ribcage, shoulders and hips to appear slightly lopsided, Natalie still gives campanology a ringing endorsement, saying she remains virtually pain free.

“I have a few twinges and niggles every now and then, but nothing like I used to suffer,” she said.

She continued: “My back problem was always something I thought I would simply have to put up with, but now it’s gone it’s such a relief to realise that you don’t have to live in pain.”

Commenting on Natalie’s case, John Sutcliffe, lead clinician at the London Spine Clinic, said: “Most back problems can be improved by undertaking appropriate exercises, to strengthen the muscles and give better support to the damaged areas.

“Normally these exercises are prescribed by physiotherapists with experience in managing such conditions and who understand the complex biomechanics of the spine.”

John added: “Bell ringing does exactly this; it gives cyclical stretching against resistance, traction, which in this particular case is exactly what this spine needed.

“Serendipity has always played a role in medicine, from development of antibiotics and other drugs, through now to the use of a community service, bell ringing, to treat the pain of scoliosis!

“It would not be right for everyone with a back problem and the expert physio therapy route is more consistently beneficial, but good for this patient.”

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Pro tips for turning meh guacamole into great guacamole, for Cinco de Mayo and beyond

2024-05-01 23:57 Last Updated At:05-02 22:21

Americans have been having a love affair with avocados in recent years. Especially in guacamole.

According to the California Avocado Commission, some 81 million pounds of avocados are consumed in the U.S. during Cinco de Mayo, the annual celebration of Mexican American culture that falls on May 5.

But some guacamoles are disappointing — bland, or watery, or lacking in creaminess. So, what makes the difference between meh guacamole and great guacamole?

“The conversation has to begin with the avocados themselves," says Julian Rodarte, a chef and co-owner of Beto and Son in Dallas, and a guacamole aficionado.

There are hundreds of varieties of avocados, though only a few are commonly available in the U.S. Rodarte says that Mexican Hass avocados (specifically from the Michaocan region of Mexico) are the best avocados for guac, with the highest oil content.

Ivy Stark, chef/owner of the restaurants Mexology and BKLYNwild in New York City, also recommends Hass avocados for guacamole. In general, Hass avocados, which can also come from California and other locales, are denser than the larger varieties, creamier and richer in flavor. Avocados with more water in the flesh will break down more quickly, especially when blended with the other ingredients.

To check the ripeness of the fruit (we all know avocado is a fruit, yes?), Rodarte suggests looking for two indicators. First, touch. Gently press the skin and "it will tell you right away if it’s soft.” Second, break off the little piece of stem at the top of the avocado and look at the little navel-like circle underneath. If it’s bright green, the avocado should be ripe. White is under-ripe, and brown is past its prime.

If you need to help your avocados ripen faster, place them in a brown bag or other container with a banana and let them sit for half a day to a day or two. The natural gases emitted by the banana will accelerate the ripening of the avocados.

As for seasonings, Rodarte says, “I eat guacamole for the flavor of the avocados,” so he recommends using a thoughtful, light hand. Fine sea salt is his preference, as it melts into the guac “without interrupting the creaminess with crunchy bits of salt.”

He also feels that lime or lemon juice alone is too assertive and will overwhelm the delicate flavor of avocado. He always adds in some orange juice, too, and sometimes uses orange juice all on its own, liking the natural balance of sweetness and tartness.

Rodarte recommends mashing the avocados with the seasonings until creamy, and then folding in the other ingredients so they don’t break down and make the guacamole watery.

Both Rodarte and Stark recommend using a mortar and pestle to mash the avocados. Rodarte aims for a “whipped butter consistency” while Stark describes her ideal consistency as “soft and chunky.” For those of us who don’t have a mortar and pestle in the kitchen, Rodarte says a fork is fine, too.

He then stirs in chopped meaty tomatoes, with the juice and seeds removed, and recommends a finely minced white or red onion. He adds finely minced or chiffonaded cilantro, but says “a little goes a long way,” so be judicious when adding this strong herb.

Stark thinks cilantro and jalapeños are essential to good guacamole. Rodarte also like the heat of chile peppers in his guacamole, but prefers fresnos or serranos to jalapeños.

Rodarte says the molcajete, or base of the mortar, is the “cast-iron pan of Mexico,” taking on flavors from different ingredients over the years.

“Nothing will ever taste like a dish made using your abuelita’s mortar and pestle, with years of gradual seasoning," he says.

Rodarte does play with more non-traditional ingredients, too. He’s used chili crunch as a finisher, blended in yuzu ponzu sauce, and added a few drops of toasted sesame oil in some versions of guacamole.

Stark offers many twists on guacamole, playing with tropical fruits and berries. She also likes to make versions with shrimp, crab and lobster, and at Mexology they offer a guac with pomegranate seeds and toasted pepitas.

As for the challenge of storing guacamole without it browning, both chefs recommend pressing plastic wrap right on top of it to minimize oxidation. Rodarte also suggests brushing the top of the guacamole with a bit of oil to seal it from exposure to the air.

Keep the guac in the fridge, and if there is some browning, Stark says to just scrape a thin layer from the top before serving.

If I know I'm making the guacamole to serve later, I hold back on adding the lime juice to the recipe. I blend everything up, then pour the lime juice over the top, using it to “seal” the top of the guac, and then stir it in just before serving. The proportions will still be perfect, and you will have avoided the browning.

Consider serving guacamole in scooped-out avocado shells. They might be a little wobbly, but you can nestle the shells in a bed of tortilla chips for more stability.

The following guacamole recipe is inspired by Rodarte’s tips:

Ingredients:

2 ripe Hass avocados, preferably from Mexico

Fine sea salt and freshly ground black pepper to taste

2 teaspoons fresh lime or lemon juice

2 teaspoons fresh orange juice

⅓ cup minced red or white onion

1 Roma tomato (cored, seeded, and chopped; about 1/2 cup)

½ to 1 teaspoon minced seeded serrano or Fresno pepper

½ to 1 teaspoon minced fresh cilantro

Directions:

Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting in one direction and then crosswise in a grid-like fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl. Mash with a fork, or use a mortar and pestle. Blend in the salt, pepper and citrus juices.

Add the onion, tomato, chile pepper and cilantro and gently fold into the avocado until well blended. Taste, then adjust the seasonings.

You can serve the guacamole with tortilla chips or use on tacos, burritos, quesadillas or other dishes.

—-

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

For more AP food stories, go to https://apnews.com/hub/recipes

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. (Carrie Crow via AP)

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