The Aesthetics Advisor

An age-old debate quietly rumbles on in the hushed corridors of hospitals across the nation. Which qualification is best: MD (doctor of medicine) or DO (doctor of osteopathic medicine)? A recent  study , monumental in its scope, dared to ask this question, delving into more than 300,000 Medicare hospital cases. The verdict was startling: When it comes to the quality and cost of care in a hospital setting, MDs and DOs provide the same value. Unveiling the Intricacies of the Study With support from the National Institute on Aging, a diverse team of researchers from various institutions rolled up their sleeves and joined hands. Their shared mission? To explore the potential ties between a doctor’s type of medical degree and how it might reflect the quality and cost of care they offer hospitalized patients. Adopting a retrospective observational design, the researchers ventured into the depths of Medicare fee-for-service data. The data were meticulously selected, focusing on a random 20 pe

In recent decades, ultra-processed foods (such as fast-food hamburgers, instant noodles, cakes, potato chips, etc.) have entered nearly every household.   They taste good  and are convenient and affordable. However,   research shows   that ultra-processed foods may cause serious health problems, and excessive consumption can increase the risk of death. Excessive Consumption Increases the Risk of Early Death Data show  up to 71 percent of packaged foods sold in the United States are considered ultra-processed. Although there are differences based on education and income levels, the  intake of ultra-processed foods  is generally high across all socioeconomic levels. Study findings   published in the British Medical Journal in May 2019 showed that consuming large amounts of ultra-processed foods (more than four servings per day) increased overall mortality by 62 percent over the maximum 15-year follow-up period. For every additional daily serving of ultra-processed food consumed, overall

The prevalence of celiac disease and gluten intolerance or sensitivity has increased significantly over the last 50 years. I want to explain exactly what happens in your body when you eat gluten. This information is critical for those of you with celiac disease symptoms as well as those with gluten intolerance or leaky gut. Trust me when I tell you, even “just a little bit” of it can affect your health! What Is Gluten? Gluten (from Latin, “glue”) is a protein found in wheat that’s made up of the peptides gliadin and glutenin. It is also found in many other grains such as semolina, spelt, kamut, rye, and barley. This protein gives bread its airy, fluffy texture and dough its sticky feel. It’s also used as a stabilizing agent in many processed foods including such surprising products as salad dressings and chocolate bars. It’s in almost everything from beauty products to packaged foods to medications and supplements. Even items labeled gluten-free can be cross-contaminated, so it’s best

There are few things more devastating than a cancer diagnosis. Whether it’s something you’ve experienced or watched a loved one go through, it can teach us to be aware of and up to date on what risk factors might affect us. While cancer is a   genetic disease   that can afflict anyone of any age, it has a long list of   risk factors . There are some that we already know a lot about, including family history, environmental and chemical exposures, sunlight, age, smoking, chronic inflammation, and more. But there are even more ways you might be putting yourself at risk without recognizing it. Our team of experts examined how two lesser-known factors — diet and exercise — affect your risk of developing cancer. American diets and exercise habits The current obesity and physical activity trends in the U.S. are concerning and trending worse. From 1990-2000 through 2017-March 2020, the prevalence of obesity in U.S. adults rose from 30.5%