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Anatomy word of the month: Buccinator

The “trumpeter” in Latin. Our cheek muscles, the buccinator, assist the tongue during chewing movements to hold food between our teeth. Otherwise food would accumulate between our cheek and gums making chewing much less efficient and much more frustrating to accomplish.  The buccinator muscles also hold in our cheeks during whistling and forceful blowing through […]

— Bill Dyche

A tale of two tracheas

Reporter and National Public Radio science correspondent Robert Krulwich recently shared a suspenseful and true story about a woman in Barcelona struck by tuberculosis. Rather than have her left lung removed, she agreed to receive a transplanted trachea. The woman, Claudia Castillo, would be a pioneer: She was going to receive a donated trachea that […]

— Barb Boose

Stop and drop the pop!

I don’t believe you can legislate intelligence or wise decision-making. That’s why I have mixed feelings about efforts to outlaw bad-for-us foods, such as New York City Mayor Michael Bloomberg’s call to ban all sugary drinks larger than 16 ounces throughout the city’s restaurants, street carts and stadiums. That’s also why last week’s news from […]

— Barb Boose

Friday recipe: reuben salad

In some instances, bacteria are a good thing. And much about these microbial creatures is unknown. That’s why the National Institutes of Health has launched a comprehensive Human Microbiome Project (HMP), with “the mission of generating resources enabling comprehensive characterization of the human microbiota and analysis of their role in human health and disease.” Bacteria also […]

— Barb Boose

Power of preventive care

The Centers for Disease Control (CDC) has long monitored the use of clinical preventive services to provide public health agencies, health care providers and their partners information needed to plan and implement programs that increase use of these services and improve the health of the U.S. population. As members of the DMU community know, better […]

— Barb Boose

A sure bet career-wise

With unemployment at 8.2 percent and underemployment near 18 percent, pursuing a graduate degree is both an attractive option and a big investment. In this unsettled economy, which graduate degrees are “safe” options that lead to career opportunities? Forbes recently compiled dataon salaries and employment outlooks to determine which master’s degrees would provide the best […]

— Barb Boose

Friday recipe: broccoli salad

Our refrigerator’s vegetable drawers are typically crammed full of my favs – cabbage, which I eat plain or as a substitute for chips and crackers; Brussels sprouts, waiting for my magical Sriracha-and-mint sauce treatment; lettuce and cucumbers, for my spouse’s salads; a chunk of fresh ginger, a heavenly accompaniment, which fresh garlic, for roasted vegetables; […]

— Barb Boose

Friday recipe: edamame spinach dip

I have a cousin who often called me a “dip” when we were kids, but these days I don’t take offense. I’ve discovered several go-to dip recipes over the years, from roasted sweet potatoes smashed with a packet of dry ranch dressing mix or a can of drained kidney beans whizzed up with bottled sun-dried […]

— Barb Boose