Monthly Archives: October 2013

women in medicine

Our school often has lunch lectures/talks where we get fed and learn something that’s not necessarily required/included in our curriculum. About a week and a half ago, one of my favorite professors gave a lecture on “Women in Medicine.”

Here are a couple highlights that jumped out at me:

  • In the 17th century, society (aka men) thought that female brains were too “soft + cold” to think.
  • In the 18th century, they thought female craniums were too small to give us the capacity to think.
  • In the 19th century, they believed that exercise would “cause our brains to atrophy.”

I’d like to think we’ve come a long way, but there’s always room for improvement, especially because this was pretty upsetting to me.

On a related note, I think Agnodice was a total badass. She was apparently the first female Athenian physician and attended medical school disguised as a man. She practiced for a while still disguised as a man, but revealed her gender to a patient who refused a male physician and became a really popular physician for all the women in the city. The city got suspicious about her popularity (they thought “he” was seducing “his” patients), but she ended up getting into even more trouble when they found out she wasn’t actually a man (apparently, it was more acceptable to seduce your patients than to be a woman). They wanted to execute her, but the women of the city came to her trial to praise her awesomeness as a physician and yell at their husbands for being stupid. They ended up letting her go (and changed their laws to allow females to be phsyicians :).

Other food for thought–if you ever have spare time, Something The Lord Made is a great film. They don’t go into as much detail about how amazing Helen Taussig is in there, but she’s basically the founder of pediatric cardiology and developed the procedure to help extend the lives of babies with Tetralogy of Fallot (right to left shunt! pulmonary stenosis! overriding aorta! ventricular septal defect! right ventricular hypertrophy!).

Chocolate Strawberry Mango Protein Smoothie

Guess who finally finished her 11-lb. bag of frozen strawberries from Costco!? (I got it before I started medical school. o_o)

I’m not a morning person, and somewhere whilst making my protein after-workout smoothie in my foggy morning stupor, I used a spoon to shove the strawberries that weren’t blending in a downward fashion.

Well, this genius also left said spoon in the blender and forgot about it.

In case you’re wondering, no one died (other than my blender, anyway :[ ). My new one makes life a whole lot more convenient for me, so there’s a plus. :O

I’m also really glad that my friends look out for me. :D

They tell me when there’s free food on campus that I don’t know about. <3

I rarely put ice in my smoothies since I don’t get along too well with brainfreezes, but the fact that I’ve been using frozen fruit also helps. :P It’s already cold! No ice necessary.

Chocolate Strawberry Mango Protein Smoothie
Nutritional Info: 361 calories, 46g CHO’s, 8g fat, 31g protein, 10g fiber, 296mg sodium!
Obviously, it kinda depends on how big the pieces of fruit you’re using are, but still. Look at that protein/fiber content! <3

Ingredients:
-5 frozen strawberries
-7 frozen mango chunks
-1/2 banana
-1 1/4 cups cashew almond hazelnut milk
-1 scoop 100% Whey Concentrated + Isolated Whey Protein (Chocolate)
-1 tsp chia seeds
-1 tsp hemp seeds

Instructions:
1) Blend all ingredients together and consume!

oral pathology

I’m not sure I ever want to kiss anyone again after going through the oral pathology lecture. If someone had been watching me reading through it, they’d probably see me progressively pushing my notes away with a really horrified expression as I turned each page. :[ It was bad.

The notes on the right are what I took on the different spinal tracts, haha. But the left. Ohhhh, the left. :[

For the record, you can tell the difference between thrush and hairy leukoplakia by whether or not you can scrape it off. ;_; If it’s leukoplakia, it stays there.

ANYWAY.

Just to end on a good note, here’s one of my latest lunches from church!

This is why Saturdays at church are always my cheat meals. :]!

I’ve probably actually gone to church more times this year than I have in the past 5 years. Part of it is due to the fact that I have a car and a church nearby, but it’s also because the people there are just so genuine and such good people. :D I like letting them know I’m still alive and stuff so they don’t worry about me.One of the moms there has a son going to school in Kentucky, so she was asking how I was last weekend, and if there was anything I needed (food, help on anything, etc.). She’s super sweet! She asked me what I liked most out of the potluck foods (um, everything. you cannot go wrong here, seriously.) and if there was anything I would/wouldn’t eat, since she was trying to figure out what she could make for me so I wouldn’t have to worry about cooking. (“I can’t do it for my son since he’s so far away, but I can do that for you!”) <3

My church, Please Save A Cat, and this town in general are all major factors as to why I want to stay in this region for my third-year rotations. People may say there’s not much to do here, but I’ve found way more than I have time for and I honestly really love it here. It doesn’t matter where I go in WV (or in any of the neighboring states)–I’ll still be 3000 miles away from my family–but I’ve kinda adopted the people here as my family away from home. I knew nothing about West Virginia before I came here for school; if you want my honesty, I wouldn’t even have been able to point it out on a map until I got an interview here. Maybe this place is a bubble, but the people here are so kind, friendly and just altogether amazing that I really don’t want to leave. Linda asked the other day that if she adopted me and we were considered family, would it mean that I could stay here?

I wish, I wish! :[ That unfortunately does not count as a “dire circumstance” though.

There are apparently a grand total of 5 spots for the rotation site in this town, so I’m going for one in a neighboring town about an hour away (that is also very likely go to lottery ;_; ) in hopes that I’ll at least get to stay in this region. All my limbs are crossed and I guess I’ll just keep praying about it. If I can get the teaching position, it’d honestly be the best of both worlds.

Asian Grilled Salmon with Kale Harvest Salad

I don’t have the exact proportions since I didn’t measure it out, and truth be told, I probably used a lot less than I should have in the marinade. I liked it though. :D

The salad is just a part of a bag of Kale Harvest Salad from Kroger (it was on sale!) with diced walnuts and dried cranberries. I didn’t use a dressing because I’m cool like that. (I didn’t have one on hand at the time.)

Grilled Salmon with Kale Harvest Salad

Ingredients:
-4-6 oz. salmon
-sesame oil
-soy sauce
-rice wine vinegar
-freshly ground black pepper
-powdered ginger
-lemon juice
-1 clove garlic, minced
-sesame seeds

Instructions:
1) Combine all ingredients into Ziploc bag and let it marinate for at least an hour (I let it sit in the fridge overnight).
2) Toss onto Foreman grill until cooked through and the fish is flaky! (This took ~8 minutes.)

Baked Tofu

I usually don’t make anything with tofu because I live out in the middle of nowhere and it’s expensive. ;_; But  sometimes you happen to head out to another state and pass by a Trader Joe’s and you end up caving. :O In any case, I made 3 variations! The pictures are all from before they got baked.

Baked Tofu

Version 1
Ingredients:-1/3 block of extra firm tofu, cubed
-sesame oil
-garlic powder
-ground ginger
-paprika
-soy sauce

Version 2
Ingredients:
-1/3 block of extra firm tofu, cubed
-balsamic vinegar
-ground ginger
-garlic powder
-honey

 

Version 3
Ingredients:
-1/3 block of extra firm tofu, cubed
-paprika
-honey
-black pepper
-lemon juice
-EVOO
-ground cumin
-garlic powder

Instructions:
1) Mix ingredients in a shallow dish and coat tofu in it. (If you have time, let it marinate overnight.)
2) Transfer tofu to baking dish and set in toaster oven at 350 for ~20 minutes.