Yashica Brown

Recommended Articles

• Teen Celiac Disease Patient Starts a Kosher Gluten-Free Food Bank

  Celiac disease is a type of autoimmune disease that interferes with the absorption of nutrients while also damaging the small intestines. People with this disease cannot tolerate gluten, which is a nutrient not only found in a lot of the food found in the supermarket, but also commonly used in...

• Health Alert: Healing Process After Breast Cancer Surgery Can Trigger Cancer to Spread

  Breast cancer is the most common cancer affecting women in the United States after skin cancer.Breast cancer survival rates have been increasing, and the number of deaths are declining steadily due to early detection, personalized approaches to treatment, and a better understanding of the disease,...

• Recipes for Diabetes Patients

  Plan meals According to research, if some basic nutrients like fiber, omega 3s, calcium, and vitamin D are included in a diabetic's diet it can help in balancing the sugar levels and managing weight loss. This calls for a perfect planning of a diabetic meal to achieve success. Eat every 3 hours and...

• Genes Shown to Influence Disease Course in MS

  Genes are the basic units of information that can be found in nearly every cell in the body. They are made from a chemical called deoxyribonucleic acid, which is widely known as DNA. In a way, genes act as blueprints required for building the bodies and helping them to function. More specifically,...

• Where Does Cholera Commonly Occur?

  What is cholera?Cholera is any of the several acute infectious diseases occurring in humans and domestic animals that are caused by the bacterium vibrio cholerae. Cholera is caused by taking in water or food that has been contaminated by the vibrio cholerae bacteria.Cholera is characterized by...

• What Can I Eat if I Have Celiac Disease?

  What is gluten?Gluten is the entire protein content found in wheat, rye, and barley. Gluten is found in flour as well. It is the gluten that helps to prevent the crumbling of bread and other baked products. This characteristic feature of gluten has made it very popular and is now used in almost all...