Andrew Bynum, the new Philadelphia 76ers center, made it through the 2011-12 season without injury. It was important for him because he needed the shed the developing image of a potential-filled but injury-prone big man.Not only did he avoid injury, but Bynum flourished, making the all-star team and becoming an important piece to the Los Angles Lakers’ success. Now a Sixer after being a part of the blockbuster trade that brought Dwight Howard to the Lakers, Bynum is taking steps to assure his knees hold up next season. (It’s also important to note that he will be a free agent after the season, and a healthy and productive year could land him an astronomical contract in Philadelphia or somewhere else.)While playing with Kobe Bryant, Bynum, 24, heard the superstar guard espouse the virtues of a radical, non-surgical treatment he had on his knee that wrought tremendous results. And according to the Philadelphia Inquirer, Bynun will travel to Germany to have the same thing done on his knee. The procedure is called Orthokine/Regenokine and it is a derivation of platelet-rich plasma therapy that Bryant, Grant Hill and baseball’s Alex Rodriguez all tried with great results.Bynum has been plagued by knee injuries throughout his career, but supposedly is not suffering from any knee injuries at the moment. But Bryant spoke so adamantly about it — and Bynum saw first-hand the buoyancy in Bryant’s gait after the treatment that he was impressed. So Bynum is looking at the procedure as a preventative measure and an opportunity to get his knees to feel better and stronger..He played in 60 out of a possible 66 games during last season’s lockout-shortened campaign. The 7-footer averaged 18.7 points and 11.8 rebounds in 35.2 minutes per game, all career highs. His agent as indicated he will test the free-agent market next year. And it would be a lot more lucrative to do so coming off an injury-free season.
Related Items:#magneticmedianews, #ParnellnotcornfirmedasnewDS Facebook Twitter Google+LinkedInPinterestWhatsApp Facebook Twitter Google+LinkedInPinterestWhatsAppTurks and Caicos, June 21, 2017 – Providenciales – No names were given for the possible new Deputy Speaker of the House of Assembly, though the MP for Cheshire Hall and Richmond – Hon Doug Parnell – is with his name being tossed around for the job. At the House of Assembly, there will have to be a vote on the recommendation for new Deputy Speaker of the House.#MagneticMediaNews#ParnellnotcornfirmedasnewDS
A cook book titled Mukhwas: Indian food through Ages was launched by the Ambassador of France François Richier. The book is a personal attempt by Dr Alka Pande to untangle the various strands of India’s rich food culture.On the occasion, Pande had a discussion with Dr Bhaswati Bhattacharya, physician and Ayurvedic scholar, on the current state of Indian cuisine and the process of rediscovery of indigenous food wisdom underway in India. An art installation and photographs by Rohit Chawla was on display during the soirée. Also Read – ‘Playing Jojo was emotionally exhausting’Mukhwas: Indian Food through Ages is a fascinating survey of India’s culinary history, compounded by the author’s anecdotes, literary quotes and recollections of her life’s experiences. The book trails Indian cuisine in all its glory, thereby doing justice to peoples’ obsession for food. The prologue criticises the factor that threatens the true appreciation of food today – the ‘size zero fetish’. While this may be an undesirable truth, more worrisome is the fascination for international cuisines, thus drawing a curtain on the authentic food that flourished in the gallis and nukkads. Also Read – Leslie doing new comedy special with NetflixMukhwas’s real value lies in packaging food as not simply a means for survival but more. In this country food is an instrument of Ayurveda, leading in festivals, feasting and fasting and colonial rulers’ culinary legacies as well. A new facet the author astutely explores is the ‘food of love’. Apart from increasing sexual desire, food supposedly absorbs the thoughts and emotions of the cook, thereby affecting its taste and people around.