Matthew Joseph Platte M.ED LMHC

Recommended Articles

• New Technology Offers Shared Decision-Making for Cystic Fibrosis Patients

  Suffering from an autosomal recessive lethal disease is indubitably difficult, but what if there were something that could make it more manageable? Physician researchers at the University of Cincinnati have worked to develop a computerize decision-making model that assists cystic fibrosis patients...

• Understanding the Causes of Depression: Is Depression Hereditary?

  While researchers are becoming increasingly aware that depression can be genetic, there is a need to shed more light on this issue because it is often misinterpreted. Is depression hereditary? Many people have the misconception that they will necessarily develop depression if their parents or any...

• How to Prepare for a Hysterectomy

  The very thought of surgery often triggers a sense of panic and anxiety, and the morbid fear of pain, complications, and a prolonged recovery phase. But technology has changed the medical landscape, and gynecologists today are moving confidently toward less invasive and painless surgical techniques...

• Celiac Disease: A Promising Horizon for the Future

  Having to live with a condition that has no cure often leads to patients feeling hopeless and depressed about their current situation. Hence, it often worsens the onset of the disease and impact on their health due to a negative mind set. One of these diseases is celiac disease, a disorder that has...

• Stomach Ulcers: Signs, Symptoms and Treatment

  An ulcer in the stomach is primarily a result of an infection that occurs due to a germ which is known as Helicobacter pylori or H. pylori. This germ is a bacteria that triggers an infection in the digestive system. Usually, medications which are mainly acid suppressants take about four to eight...

• 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...