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Integrating Health: A Wellness Blog

Thu. August 17, 2017
Watermelon is closely related to cucumber family. It is low in sugar, half the sugar of an apple, and has high water content, thus it is excellent to stay hydrated during the summer month. The seeds can be toasted and enjoyed like pumpkin seeds. Watermelon is high in Vitamin C, A and potassium. It is an excellent cooling food. Read more
Tue. July 25, 2017
Maryland University of Integrative Health (MUIH) held its inaugural nutrition symposium Nutritional Genomics in Clinical Practice at their main campus in Laurel, MD on June 23-25, 2017. Read more
Fri. July 21, 2017
Emphasizing prevention and wellness, and engaging the wisdom of nature to promote the body’s inherent healing ability, naturopathic doctors diagnose and treat disease and use traditional therapies combined with modern medical practices to help restore, maintain, and improve health. Naturopathic medicine can be used as a primary care approach, as a complement to conventional medicine and other forms of healthcare, for disease prevention, or for health and wellness support. Naturopathic doctors are experts in natural medicine, utilizing many modalities such as clinical nutrition, physical medicine, hydrotherapy, homeopathy, and botanical medicine, along with sensible concepts such as a healthy diet and lifestyle, regular exercise, and relaxation and stress management techniques. Read more
Mon. July 17, 2017
These savory burgers were created by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. Lentils, mushrooms, sundried tomatoes, and walnuts offer a perfect canvas for flavor-rich herbs and spices. Serve warm with a side of her Crunchy Apple Almond Slaw for a healthy and satisfying meal. Read more
Fri. June 30, 2017
“Intertwined” features photography by Baltimore artist Stephen Spartana and opens Saturday, July 1, 2017, in the Himmelfarb Gallery at Maryland University of Integrative Health (MUIH). A reception for the artist will be held in September. Read more
Wed. June 14, 2017
This perfect-for-summer recipe was designed by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. The star of the dish is cabbage, which has strong cholesterol-reducing effects, and is assisted by vitamin C-rich lemon juice and nutrient-dense almonds. Serve alongside her Lentil Maitake Burgers with Sundried Tomatoes and Thyme for a for a healthy and satisfying meal. Read more
Fri. June 09, 2017
On June 5 at 7 p.m., Maryland University of Integrative Health held its 2017 Commencement. During the evening ceremony, 411 new healers celebrated their graduation and prepared to enter the professional world of health and wellness—our largest graduating class yet! This year MUIH also conferred its first-ever doctoral degrees in the fields of acupuncture, Oriental medicine and clinical nutrition. Read more
Thu. June 01, 2017
The live stream will be available between 7:00 - 9:00 p.m. EST on Monday, June 5, 2017 Read more
Thu. May 25, 2017
This Mediterranean-influenced dish was created by nutrition students Eva El-Khatib, Becky Mears, and Megan Ántoni Placa in their Whole Foods Cooking Lab focused on raw food. A masterpiece that nourishes on all levels, the flavor is tangy without being bitter and includes the best of what the spring season has to offer...a true medley! Read more
Fri. May 12, 2017
Maryland University of Integrative Health recently held our second annual Research Symposium to highlight the University’s research and scholarship. The center-piece of the event was a poster session displaying research from members of the MUIH community. Awards of excellence are given each year, and this year’s Student Research Poster Award winners were Ronald DeMartin, Marion Bolding, and Abbi Lichtenstein. Read more