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Dr. Richard Scolyer, an Australian pathologist and co-director of Melanoma Institute Australia, was diagnosed with glioblastoma—a highly aggressive and usually terminal brain cancer. He was given less than a year to live. Instead of conventional therapy, he collaborated with his colleague Prof. Georgina Long to create a first-of-its-kind treatment plan involving: Combination immunotherapy before surgery (neoadjuvant), A personalized cancer vaccine tailored to his tumor’s genetic profile. These approaches were adapted from their successful melanoma immunotherapy research. Outcome: Over a year after diagnosis, Scolyer remains cancer-free. His case is being closely studied as a potential game-changer in brain cancer treatment, especially for glioblastoma, which usually has a 5% five-year survival rate. Caveats: The treatment caused serious side effects (seizures, brain swelling). It's a single case; long-term remission or cure is not confirmed yet. Clinical trials are likely to follow this model soon.

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A woman watches her husband and child bathe on the beach

School Life

Looking for a unique seafood dish to impress your guests? Pulpo a la Gallega Ingredients: - 2 pounds octopus, cleaned - 4 medium potatoes, peeled and cut into chunks - 1/4 cup extra virgin olive oil - 1 tablespoon smoked paprika - 1 teaspoon sea salt - Fresh parsley, chopped for garnish - Lemon wedges for serving Preparation Steps: 1. Bring a large pot of salted water to a boil. 2. Add the octopus and cook for about 30-40 minutes until tender. 3. Remove the octopus from the pot and let it cool. 4. In the same water, add the potato chunks and cook until fork-tender, about 15-20 minutes. 5. Drain the potatoes and slice the octopus into bite-sized pieces. 6. On a serving platter, arrange the potatoes and octopus. 7. Drizzle with olive oil and sprinkle with smoked paprika and sea salt. 8. Garnish with chopped parsley and serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 1 hour | Total Time: 1 hour 15 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad or crusty bread for a complete meal. #seafood #octopus #spanishcuisine