K.G. Gauntt, D.P.M.
August     2016     
Foot Notes
(503) 648-1713
(503) 538-0466

All Toes on Deck

Protect your Feet from the Heat this Summer

Hiking, sightseeing, relaxing on the beach— however you spend your vacation, your feet will carry you through it all. Keep these tips in mind to prevent foot predicaments and enjoy fun in the sun with family and friends.

Limit walking barefoot, as it exposes feet to sunburn, as well as plantar warts, athlete’s foot, ringworm, and other infections and also increases risk of injury to your feet.

Stay hydrated by drinking plenty of water throughout the day. Drinking water will not only help with overall health, but will also minimize any foot swelling caused by the heat.

Remember to apply sunscreen all over your feet, especially the tops and fronts of ankles, and don’t forget to reapply after you’ve been in the water.

Wear shoes or flip-flops around the pool, to the beach, in the locker room, and even on the carpeting or in the bathroom of your hotel room to prevent injuries and limit the likelihood of contracting any bacterial infections.

Some activities at the beach, lake, or river may require different types of footwear to be worn, so be sure to ask the contact at each activity if specific shoes are needed. To be safe, always pack an extra pair of sneakers or protective water shoes. If your shoes will be getting wet, they should be dried out completely before your next wearing to prevent bacteria or fungus from growing.

Keep blood flowing with periodic ankle flexes, toe wiggles, and calf stretches.

                                                                     Courtesy of APMA

Recipe Corner

Blackberry-Peach Coffee Cake

Combining 2 of my favorites fruits!

Streusel Topping

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt


2/3 cup milk

2 teaspoons vanilla extract

2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)

1 cup fresh blackberries

Powdered sugar

Garnishes: fresh blackberries, sliced peaches


1. Preheat oven to 350°. Prepare Streusel Topping.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

                                                        Courtesy of Southern Living

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August is National Peach Month

Proclaimed in 1982 by President Ronald Reagan in  recognition of the role peaches play in our food supply and our economy. The United States is the world's largest peach producer providing more than 20 percent of the world's peaches.

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