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5

The doctor said ... that I would recover 100% movement of the joint. In the context of your question, this provides us with little help. The fact that you will, at some point, fully recover is not to say that you are fully recovered as of this present moment. In fact, considering that your original question included the wording "my wrist still feels ...


4

You are wise to ask because this is an injury that you want to heal well. 3 weeks is not very long into the healing of a fracture. Most references that I looked up tell you that your therapist will direct your safe return to activity. A PT (physical therapist) or OT (occupational therapist) who specialize in hands (hand therapist) are the best ones to ...


2

Do controlled exercises until you can get your injured wrist back to the same, or very close to, strength and range of motion of your uninjured wrist. Do light activity that gets you back into using your injured wrist - that could be as simple as playing video games or music for 10-15 minutes, cooking food, kneading bread (if you don't make your own bread, ...


1

You don't state what activity you do as a primary one. That will have a bearing on what you can/should be doing with the wrist. Every sport is going to have it's risks while still healing. For instance, running you could fall, swimming is obviously out, same with cycling unless you're in aero bars on a TT bike. There's nothing to say that you can't get ...


1

Aqua-jogging can be a great alternative to running if you are hurt. Yes it's still in the pool but it utilizes many of the same muscles and movements. This article here: http://www.theglobeandmail.com/life/health/alex-hutchinson/the-future-of-fitness-may-be-in-the-pool/article1930179/ discusses some of the differences between running and aqua-jogging. ...


1

If I remember correctly, both MK4 and MK7 are types of Vitamin K2, whereas Kale would only contain K1, being a plant. As far as sources go, I believe plants contain K1, animal products (meat, eggs, dairy, grass-fed butter!) contain MK4 and bacteria produce MK7, which is therefor found in fermented food (Sauerkraut, Natto! Yoghurt... ).



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