An SA man’s struggle with his man boobs

Man boobs are quite common. Changes in hormone during infancy, puberty and after the age of 50 can lead to the swelling, which can go away on its own or with medication. When it doesnt, sufferers can explore removing the excess fat through liposuction or surgery During high school Adam* was teased a lot. So much so that he stopped swimming and playing water polo, sports he thoroughly enjoyed. It pained him not to take part in interschool galas. And he never took his top off at the beach. The source of his embarrassment? His “moobs” or “man boobs”, jocular …

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A Profile of the risk factors for non-communicable disease among University of Cape Town Staff

A Profile of the risk factors for non-communicable disease among University of Cape Town Staff – written by Alexandra Royal Abstract Background: Non-communicable disease (NCD) is emerging as a major cause of morbidity and mortality associated with devastating social and economic consequences that are amplified in developing countries such as South Africa. The high burden of disease is distressing considering the primary cause can be prevented by altering modifiable risk factors. Therefore it is vital that NCD risk factors be profiled in order to optimally direct health promotion initiatives. Methods: UCT staff members (n=135) attending an annual health screening participated in …

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The chemistry of Photoageing – Dr Des Fernandes

Photoaging affects virtually everyone but few people understand that photoaging involves a number of chemcial alterations in the skin that ultimately produce pigmentation, wrinkles, keratoses and skin cancer.  Many clinicians are unaware of the chemical changes that are involved in photoageing and too many mistakenly believe glycolic acid and other Alpha Hydroxy Acids – (AHA) are the best way to treat it. By understanding the mechanism of damage we can learn how to mount a scientific attack on photoageing. Light consists of a whole spectrum of photons, which are “packets” of energy that vary according to their wavelength.  Essentially light …

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Color Your Plate.

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Imagine that just after you’ve enjoyed a decadent meal of gourmet steak and roasted potatoes, the dim restaurant lights brighten to reveal the steak’s true color — bluish — and the potato’s — greenish. That’s what happened in a study conducted in the 1970s, journalist Eric Schlosser writes in his book “Fast Food Nation.” Upon recognizing the “off” color of the food, numerous people who consumed it became ill. That’s because food color can have a significant effect on perception of food and, potentially, on mood. Restaurants and food manufacturers use the technique to their benefit — and so can …

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