Throwback Thursday: Food and fun
We’re a week away from Thanksgiving Day, but many schools and offices are having their holiday parties now. Funny how gathering at school or work
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Momentum
Momentum is Baylor College of Medicine’s blog that spans health news, medical education updates, healthcare, community, and events around the College.
Inside next-generation sequencing services at Baylor
This feature is part of an ongoing series that focuses on VIICTR.org, highlighting clinical and translational research at Baylor College of Medicine. Gene sequencing has the potential
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How does your diet affect your skin?
Sugar, carbohydrates and acne? Oh my! Once considered unrelated, dermatologists at Baylor College of Medicine said research finds certain foods can cause acne to flare
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Healthy Habits: 'Life is like riding a bicycle'
It can sometimes be difficult to find ways to stay healthy, so we’ve asked members of our Baylor College of Medicine community to share what
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Teen weight-loss surgery study shows reversal of type 2 diabetes
Obesity is a serious health threat to millions of children and adolescents around the world, especially those who are considered severely obese. Many of the
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Throwback Thursday: Three Amigos
No bones about it, anatomy is a vital part of a medical student’s education. In this 1948 picture from the Baylor University Round Up yearbook,
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What’s the big deal about sleep?
A prescription for sleep might be just as important as prescription medications and not getting enough sleep can have a number of consequences. According to
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Emergency Smart Pod sets example for innovation in global health
It’s easy to see the role that innovation and technology play in the developed world – just look at how our phones and gadgets are
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Healthy Habits: How taekwondo keeps Dr. Xander Wehrens active
Taking care of your health is a priority and nobody knows that more than physicians and healthcare providers. It can sometimes be difficult to find
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Recipe: Tacos paired with vegetables
You don’t have to be a vegetarian to love vegetables. I like to think of every meal as an opportunity to add more vegetables. This
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