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.


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.


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


  • 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


  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.


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!


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  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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