Lourdes Erica Cardenas APRN

Recommended Articles

• This Oral Bacteria Might Be Partially Responsible for Crohn’s

  Recent research has indicated that antibiotic-resistant forms of a bacteria known as Klebsiella may be playing a role in causing the chronic inflammation of the intestinal tract. This information comes from a recent study entitled “Ectopic colonization’s of oral bacteria in the intestine drives...

• Heavy Cream Substitutes

  Heavy cream, also called heavy whipping cream, is a staple ingredient cooks and bakers use. It is often used in many different recipes, such as sauces and soups, including ice cream, sour cream, and homemade butter.Heavy cream comes from the high-fat part of fresh milk, and when milk is left to...

• Lexi Pappas and her Mom Both Have Muscular Dystrophy. This is Their Story.

  Facioscapulohumeral dystrophy (FSHD) is a much more rare variant of muscular dystrophy, which consists of an autosomal dominant inherited version of muscular dystrophy, that begins by affecting the muscles in the face, and then makes its way towards the scapula, and upper arms. This variant is the...

• Can You Get Laryngitis From a Sinus Infection?

  A virus is the reason that causes most cases of laryngitis, just like a virus causes most cases of a cold. Viruses are contagious and therefore you can acquire any of these conditions from other people who are infected. Some people develop sinusitis immediately after they catch a cold, while others...

• What Are the Key Characteristics of Genital Herpes?

  Genital herpes is caused by the herpes simplex virus. There are two types of HSV: HSV-1, which mostly causes cold sores, and HSV-2, which mostly causes genital herpes.Some cases of genital herpes may also be caused by HSV-1. This sexually transmitted infection is quite common among the adult...

• Greek Yogurt Vs. Regular Yogurt: Which Is Healthier?

  Introduction Milk that has healthy bacteria is used to make yogurt by fermentation. During the process of fermenting milk to make yogurt, it thickens and attains a slightly tangy taste. It is then strained through a cheesecloth and the liquid whey part is strained off. When the milk is strained...