Preventing Injuries When Weight Lifting

Silford Warren, a talented New York-based certified public accountant (CPA) with more than three decades of experience, currently runs his own accounting, bookkeeping, and financial services firm in Brooklyn. In his free time, Silford Warren maintains a high level of physical activity and regularly jogs and lifts weights.

Although lifting weights is a great way to stay healthy, a wide range of injuries may result from the various exercises involved. The most common weightlifting injury results from individuals dropping weights on themselves. While this can be caused by several things, lifting too much weight is typically the problem. As a general rule, stop adding weight once you are unable to complete full repetitions. This prevents you from overloading your body and decreases the risk of injury.

Another common cause of injury is equipment problems like an unstable platform or bars that do not rotate: lifting on an uneven surface will like cause ankle joint injuries, while lifting with a nonrotating bar can cause injury in the radiocarpal joints. Before you starting lifting, make sure you check all the equipment you plan on using to ensure it is working properly and is not damaged.

Lastly, poor form is especially risky for weightlifters who are just starting out. Not maintaining the proper form puts unnecessary strain on your tendons and joints, thus increasing the risk of injury. When doing heavy lifts, make sure you use a full range of motion instead of just doing half-reps. Additionally, avoid hunching your back during deadlifts or rolling your shoulders during bench presses.

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Popular Caribbean Dishes

An accomplished certified public accountant (CPA), Silford Warren serves as the president of his own Brooklyn-based financial services firm. When not in the office, Silford Warren is an avid traveler who has been to several countries. He often enjoys trying different cuisines while visiting new places and is particularly fond of Caribbean cuisine.

While most people picture blue water, white beaches, and sunny skies when they think of the Caribbean, the group of islands offers an equally compelling sensory experience through its rich cuisine. Following are just a few popular Caribbean dishes.

Accras: most often found in Martinique, accras are fritters that are often made with cod, sea urchin, or shrimp. They are served at all types of restaurants and in a variety of ways, but many locals enjoy eating them between two slices of baguette, a tradition reminiscent of the way early 20th-century workers enjoyed the dish.

Conch: similar to escargot, conch refers to several different types of large sea snail found in the Caribbean. Most often found in the Bahamas and Cayman Islands, it can be either the main focus of a dish, such as when it is used in fritters, or it can be simply an ingredient of a more complex dish, such as stews.

Callaloo: originating from West Africa, callaloo is a vegetable dish first brought to the area by early slaves. It is made from boiled leafy greens combined with such ingredients as coconut milk, ocra, and a host of seafood and meats. Dominica is especially known for is crab callaloo, though the dish can be found throughout Jamaica and Trinidad, as well.