@paulthepodiatrist: Feeling the pain of plantar fasciitis? Give your feet some relief with these 3 stretches: Plantar Fascia Stretch, Wall Gastrocnemius Stretch, and Soleus stretch! #fypsg #health #footpain #plantarfasciitis #footdr #stretching

Podiatrist Paul | Fix Footpain
Podiatrist Paul | Fix Footpain
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Region: SG
Monday 16 October 2023 02:55:36 GMT
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noyuk1
น้อยน้อย :
what is the name of the shoe you are wearing?
2023-11-25 08:01:19
0
0tome2
2 Cee :
my 4 th day at the physiotherapist now
2023-11-30 18:46:59
0
runninggirl1
runninggirl :
Stretch is only a small of the treatment plan- most need to strengthen intrinsic foot muscles
2023-11-30 21:10:02
3
clidia2023
clidia :
I need a therapist to come to my house I’m yo lazy 😂😂😂😂
2023-11-15 03:57:24
0
doddie72
user3558169103886 :
Wen I’ve been in bed all nite and I get out I can’t put my heel the pain is horrific, now if I sit down it’s really painful wen I get up.
2023-10-17 09:35:51
3
mabea5
Ruth Gould Bean :
13 years of suffering now. Had every treatment known to man nothing works.
2023-10-18 07:34:13
1
sienna3462
Sienna3462 :
Like those stretches
2023-10-16 03:01:43
0
agolden4me
Tena K :
Is there a brand of shoe that is better ? I have on clouds , brooks hurt my feet , sketchers too . What about an insole ? Help me save money
2023-12-04 14:15:09
0
runningawayfrommyphd
runningawayfrommyphd :
Can overuse of the plantar fascia lead to pain radiating around the ankle and shooting up the back of the leg?
2023-10-25 06:57:09
3
claudinebrown598
claudinebrown598 :
The first one helps me alottttt
2023-11-23 15:03:44
1
merciamorao82
merciamorao :
Seriously its helping i only started few days ago and its feeling better already thank you so much
2023-12-07 14:08:07
5
danny_boy231
Danny 🇨🇦 :
What about KT tape?
2023-12-02 18:02:48
3
thekaykayy
thekaykayy :
That last stretch HURTS, but IT WORKS!!!
2024-09-22 05:47:05
1
garydm
garydm :
as a sufferer of plantar fascitis for 5 horrible months here in saudi arabia, these activities really works people.... trust me
2023-12-07 14:42:11
2
puppycatsmoma
Cat Mama of 4 🇨🇦 :
I would have been. bawling a few years ago watching this, now I'm like ahhhh the relief!! It really works!
2024-01-05 17:01:56
1
vivianguest70
vivianguest70 :
i had plantar fascitis for 2 years, I did these stretches and also bought arch supports for my shoes, never wear flat shoes or slippers worked for me.
2023-10-19 09:36:00
2
cynzation
Cynzation :
What sneakers do you recommend for best flat footed comfort ?
2024-05-02 16:14:19
1
sheilaalexander24
Sheila :
Please could you give any advice for Morton's neuroma 😪 Thanks
2023-10-19 22:16:37
1
rzoltan64
rzoltan64 :
if i bend my toes back it hurts my sole, thats the problem, what can i do?
2024-09-14 19:34:21
0
michellefitzgera42
michellefitzgera42 :
We were told to roll your foot over a frozen bottle of water or a golf ball
2023-10-20 20:50:09
0
erikatoone
erikatoone :
Thank you!
2024-03-14 02:49:30
0
babyblipp6
babyblipp :
What black shoes(school), best for it?😭
2023-10-16 05:54:39
0
soulboundstargazer
🇺🇸🇲🇽 Stargazer :
no drop shoes… wide for your toes… haven’t had a problem in 15 years
2023-12-04 04:48:03
0
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📚Read about BURRATA CHEESE ⬇️ Burrata is a soft-cow milk-cheese from Puglia, a region in Italy’s south east. 

By looking at it the similarities with mozzarella are evident. 
Shape and color re pretty much the same but burrata is softer inside, a little more salty and it’s spreadable. 
 Burrata is perfect for cold dishes but largely used also cooked. A caprese salad as I did in the video or with just some prosciutto on the side.  One of the most common pairings is with pistachio (granola or cream) but as I said it’s super versatile. 
It’s often found on pizza, fresh out of the oven.  📍 Burrata comes from Puglia while most of the mozzarella comes from Campania (the region with Naples in it). 
While Puglia has been for centuries a shepherd’s region the first documents showing the production of this cheese are dated in the first years of the 20th century. OFFICIAL ITALIAN GOVERNMENT REGULATIONS (Disciplinare burrata di Andria) Burrata is produced year-round, following a precise series of steps.  -Acidification: The milk is acidified using selected cultures, starter milk, whey starter, or food acids (citric or lactic) If using bacterial cultures, the milk is first heated to 36-36C -Coagulation: Rennet is added, ensuring curd formation within minutes. The curd is then broken into small granules and left to rest. -Stretching:  The curd is stretched using boiling water and may be salted during this phase. -Shaping and cooling: Part of the stretched curd is manually shredded into thin strips and cooled in water, forming a mass that, when mixed with cream, creates the stracciatella filling. Manual shredding ensures better cream absorption and maintains the artisanal character of the product. The remaining curd is shaped into pouches, filled with stracciatella, sealed with boiling water, and optionally tied at the neck. The burrata is then cooled in water, with timing depending on its size. -Salting: Salting can occur through brine immersion after cooling, during stretching, or by adding salt to the cream.
📚Read about BURRATA CHEESE ⬇️ Burrata is a soft-cow milk-cheese from Puglia, a region in Italy’s south east. 

By looking at it the similarities with mozzarella are evident. 
Shape and color re pretty much the same but burrata is softer inside, a little more salty and it’s spreadable. 
 Burrata is perfect for cold dishes but largely used also cooked. A caprese salad as I did in the video or with just some prosciutto on the side. One of the most common pairings is with pistachio (granola or cream) but as I said it’s super versatile. 
It’s often found on pizza, fresh out of the oven. 📍 Burrata comes from Puglia while most of the mozzarella comes from Campania (the region with Naples in it). 
While Puglia has been for centuries a shepherd’s region the first documents showing the production of this cheese are dated in the first years of the 20th century. OFFICIAL ITALIAN GOVERNMENT REGULATIONS (Disciplinare burrata di Andria) Burrata is produced year-round, following a precise series of steps. -Acidification: The milk is acidified using selected cultures, starter milk, whey starter, or food acids (citric or lactic) If using bacterial cultures, the milk is first heated to 36-36C -Coagulation: Rennet is added, ensuring curd formation within minutes. The curd is then broken into small granules and left to rest. -Stretching: The curd is stretched using boiling water and may be salted during this phase. -Shaping and cooling: Part of the stretched curd is manually shredded into thin strips and cooled in water, forming a mass that, when mixed with cream, creates the stracciatella filling. Manual shredding ensures better cream absorption and maintains the artisanal character of the product. The remaining curd is shaped into pouches, filled with stracciatella, sealed with boiling water, and optionally tied at the neck. The burrata is then cooled in water, with timing depending on its size. -Salting: Salting can occur through brine immersion after cooling, during stretching, or by adding salt to the cream.

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