Sunblock Versus Sunscreen

Hello! 😎

Earlier today, I had an appointment with my dermatologist. During our meeting, she asked me if I knew the difference between sunscreen and sunblock. I pretty much use the terms interchangeably, so I blankly stared at her and then made a joke asking if it was a trick question. (Yes, I am always this awkward.) Well, it wasn’t a trick question, and there’s a big difference between the two. Apparently, slathering yourself with sunscreen isn’t the same thing as applying sunblock since they work differently.

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According to the Environmental Protection Agency (EPA), sunscreens are chemicals that shield your skin by absorbing and/or reflecting both UVA and UVB rays from the sun. Sunscreens are also known as “chemical sunblocks,” which are absorbed into the skin. Sunscreens then absorb the energy of the UV radiation before it causes the skin to burn, so these chemicals serve as a “screen,” not a “block.” 

Sunblocks, also known as “physical sunblocks,” serve as a shield for the skin. They work by reflecting UV radiation away from your body before it touches the skin. There are two types of physical sunblocks available in the US: zinc oxide and titanium dioxide. My doctor said to just remember “T” and “Z” (zinc oxide and titanium dioxide) when you’re looking at the ingredients. Sunblock is better at protecting against wrinkles, premature aging, and skin cancer.

I figured since I didn’t know the difference between sunscreen and sunblock, other people might not either (or maybe I just live under a rock) and maybe they would benefit from this information too.

Lunch

After my doctor’s appointment, I came home and threw together a quick lunch. I made an arugula salad with tomato, cucumber, carrot, broccoli, leftover Lime Leaf Noodles, chicken, and balsamic vinegar.

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All of those veggies really filled me up.

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After lunch, I did a little baking: Oatmeal Pumpkin Bread! Mmm! So good. It’s moist and soft with delicious pumpkin spice flavors. My house smells amazing right now.

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Oatmeal Pumpkin Bread

Makes 1 loaf

Ingredients:

  • 1 cup rolled oats
  • 1.5 cup all-purpose flour
  • 3/4 cup canned pumpkin
  • 1/2 cup soy milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 350*F. Grease loaf pan.
  2. Combine all ingredients in large bowl and mix well.
  3. Pour batter into loaf pan.
  4. Bake for 55-60 minutes, until top is firm, and a toothpick comes out clean.
  5. Allow loaf to cool for 10 minutes and serve warm.

Workout

After I finish this post, I’m headed to the gym for a 20-20-20 workout. Here’s the plan:

  • 20-minute run on the treadmill
  • 20 minutes on the elliptical
  • 20 minutes of upper body free weights

I love these fast and dirty workouts because they mix things up and keep my workout interesting. I swear the time flies by much quicker than doing a full hour of cardio on one of the machines. Plus, it challenges my body in different ways, so I get a better workout overall.

I’m off to sweat! See ya!

76 Comments

  1. Pingback: Pets and Costumes
  2. are regular milk, soy milk, and almond milk interchangeable in baking? i have regular milk and almond milk but no soy milk and want to make this bread when i get home!

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