We’ve all met one. The person loudly proclaiming that gluten-sensitivity isn’t a real thing and that all those hipsters paying a ridiculous amount of money for their special gluten free products need to sit down, shut up, and have a sandwich with real bread. As frustrating as hearing that sentiment can be for those who suffer from unpleasant symptoms like stomach pain or diarrhea after consuming gluten, the lack of a definitive, concrete test for gluten sensitivity makes it easier to treat that sensitivity as an imagined condition. Nearly half of American consumers see gluten free as a fad based solely on anecdotal evidence, rather than the complex diet and gut issue that it is. Now, researchers may have found a more effective way to diagnose gluten sensitivity – a protein molecule called zonulin.

Not Your Average Space Invader

Most people have never heard of zonulin. In fact, it sounds more like a bad guy from a movie or show set in space than a molecule responsible for regulating the opening and closing of junctions in the lining in the intestinal tract. But like the public’s awareness of gluten free issues, zonulin is a relatively new discovery, as it was discovered in 2000. Zonulin reacts to harmful bacteria like salmonella entering the gut, opening the digestive lining’s junctions to induce diarrhea and flush out bad guys. Once the bacteria

Zonulin reacts to harmful bacteria like salmonella by opening the digestive lining’s junctions to induce diarrhea and flush out bad guys. Once the bacteria is gone, the digestive junctions close up, and zonulin levels return to normal. A smoothly functioning digestive system is the basis of health, as the lining of your intestinal tract determines how vulnerable you are to potentially harmful bacteria like Candida.

The Gluten Effect

So what does that mean for people with celiac disease or a gluten sensitivity? According to a recent study, undigested gluten triggers zonulin in people with celiac disease, gluten sensitivity, and digestive conditions like irritable bowel syndrome. People with these issues have been shown to have higher levels of zonulin. High zonulin levels correspond to open junctions in the gut, which increases the likelihood of harmful particles damaging the gut lining itself and triggering immune responses in other areas of the body. This leaves the gut unable to heal itself which can spiral into serious autoimmune conditions (see Leaky Gut Syndromes, and Autoimmune Diseases) like hypothyroidism and multiple sclerosis (and, of course, many others).

Shut it Down

Zonulin itself is a valuable molecule in the body, and recent information suggests that it could also have an important role in determining people who are at risk for celiac disease. As research into how gluten affects people continues, dismissing gluten-free diets as a fad will become more and more difficult. Learning about the gut ecosystem and it’s massive effect on your health is one of the smartest things you do. Don’t wait for someone to hand you your health on a platter.

Sources & Further Reading:

• Gluten, Candida, Leaky Gut Syndromes, and Autoimmune Diseases
•  Gluten Sensitivity – Fact or Fiction?
• A Protein in the Gut May Explain Why Some Can’t Stomach Gluten – NPR

The CDC reports a frightening birth defect, gastroschisis, is on the rise both worldwide and in the United States. Its cause is unknown.

What is Gastroschisis?

Gastroschisis is birth defect that occurs when the muscles of the abdominal wall fail to form correctly and a hole (large or small) results. The infant is born with intestines and sometimes other organs outside of the body.

In addition to the necessary corrective surgery, the infant may be challenged with damage to the intestines. Exposure to amniotic fluid in utero can cause the intestines to shorten, twist, or swell. Children with large protrusions or multiple organ exposure may require several surgeries to correct the defect. Gastroschisis increases the risk of medical complications and mortality. Long-term complications include digestive issues and difficulty absorbing nutrients.

What Is the Cause of Gastroschisis?

The cause is unknown and the reason for the rise in this defect is also unknown. The CDC reports, “A 2008 review noted that risk factors associated with gastroschisis, after adjusting for maternal age, have included lower socioeconomic status, lower body mass index and other indicators of poor nutrition (lower intake of high-quality nutrients and dietary fats), smoking, use of illicit drugs, alcohol, or analgesic medications, and genitourinary infections. Additionally, among multiparous and multigravida mothers, a change in paternity since the previous pregnancy has been associated with gastroschisis. Studies have also indicated possible age-specific associations between gastroschisis and prior pregnancy loss, as well as with certain infections.”

But these factors do not always apply. Megan Lehman shared the following on Facebook: (Quoted with permission)

I have always wondered what caused my precious baby boy to be born with this condition, and let me tell you, it was not alcohol, drugs, or poverty that they are now discovering increases the risk. What I did do, and very early on in my pregnancy before young and stupid me knew better, was ride on a tractor while my husband worked the fields on his family farm.”

…expectant mothers need to be warned of pesticides, chemicals in our foods, and maybe even in the prenatal vitamins that we take so carefully. An increase in incidence means something is causing it and likely many other issues as well.”

How Prevalent Is Gastroschisis?

The prevalence of gastroschisis has been on the rise since the 1980s and has risen in every category of race/ethnicity and maternal age group. Collected data showed the number of cases doubled during 1995–2005 compared to earlier reports. Reports comparing 1995-2005 with 2006-2012 show another 30% increase. Prevalence has risen from 3.6 per 10,000 births to 4.9 per 10,000 births. (Based on data collected from 14 states’ surveillance programs.)

Over the past 30 years, Utah has seen a ten-fold increase in gastroschisis” – IBIS

During the period 1995- 2012 the increased was:

• 68% for infants born to young white mothers less than 20 years old.
• 268% for infants born to young black mother less than 20 years old.

This alarming increase in prevalence among young black mothers does not denote higher overall numbers in this racial group. White and Hispanic young mothers report higher overall incidences.

Incidence Per 10,000 Births by State

• Arizona – 5.5 per 10,000 births (1:1818)
• Arkansas – 6.3 per 10,000 births (1:1587)
• California – 5.4 per 10,000 births (1:1852)
• Colorado – 4.4 per 10,000 births (1:2273)
• Delaware – 6.1 per 10,000 births (1:1639)
• Florida – 4.4 per 10,000 births (1:2273)
• Georgia – 4.5 per 10,000 births (1:2222)
• Illinois – 4.0 per 10,000 births (1:2500)
• Indiana – 4.5 per 10,000 births (1:2222)
• Iowa – 5.1 per 10,000 births (1:1961)
• Kansas – 5.0 per 10,000 births (1:2000)
• Kentucky – 3.6 per 10,000 births (1:2778)
• Louisiana – 5.0 per 10,000 births (1:2000)
• Maine – 6.2 per 10,000 births (1:1613)
• Maryland – 5.1 per 10,000 births (1:1961)
• Massachusetts – 3.5 per 10,000 births (1:2857)
• Michigan – 1.7 per 10,000 births (1:5882)
• Minnesota – 3.8 per 10,000 births (1:2632)
• Mississippi – 2.9 per 10,000 births (1:3448)
• Nebraska – 5.6 per 10,000 births (1:1786)
• New Hampshire – 2.2 per 10,000 births (1:4545)
• New Jersey – 2.2 per 10,000 births (1:4545)
• New York – 2.4 per 10,000 births (1:4167)
• North Carolina – 4.4 per 10,000 births (1:2273)
• North Dakota – 9.0 per 10,000 births (1:1111)
• Oklahoma – 6.5 per 10,000 births (1:1538)
• Puerto Rico – 5.1 per 10,000 births (1:1961)
• Rhode Island – 4.2 per 10,000 births (1:2381)
• South Carolina – 1.2 per 10,000 births (1:8333)
• Tennessee – 5.7 per 10,000 births (1:1754)
• Texas – 5.9 per 10,000 births (1:1695)
• Utah – 5.1 per 10,000 births (1:1961)
• Vermont – 2.5 per 10,000 births (1:4000)
• Virginia – 1.3 per 10,000 births (1:7692)

* States not listed did not report to the study or did not report gastroschisis numbers.

Statistics listed copied with permission from the Avery’s Angels Gastroschisis Foundation website. Their cited source is the National Birth Defects Prevention Network October 2013, Birth Defects Research Part A, Clinical And Molecular Teratology Vol. 97 Number 10, and the 2013 Congenital Malformation Surveillance Report.

Conclusion

We do not know what is causing this birth defect, but we do know our ever-increasing chemical exposure is wreaking havoc on our health and that chemical exposure including pesticide exposure causes birth defects.

We are now faced with chemical exposure in the air we breathe, in the water we drink, in our indoor environments in homes, schools, and offices. We use soaps, lotions, shampoos, toothpaste, and perfumes filled with chemicals. We dye our hair and our bodies. Genetically modified foods with their high levels of pesticides are found in all of our processed foods.

If we do not return to a clean, safe, organic lifestyle, common sense dictates birth defects of all kinds will continue to affect our children in rising numbers.

Recommended Reading:

• Vaccines, Retroviruses, DNA, and the Discovery That Destroyed  Judy Mikovits’ Career
• Understanding and Detoxifying Genetically Modified Foods
• Scientists Against GMOs – Hear From Those Who Have Done the Research
• Understand Hypothyroidism – Prevention and Natural Remedies
• Detox Cheap and Easy Without Fasting – Recipes Included

Sources:

• Increasing Prevalence of Gastroschisis — 14 States, 1995–2012 – CDC
• Facts about Gastroschisis – CDC
• Statistics – Avery’s Angels Gastroschisis Foundation

A new study from the Center for Disease Control (CDC) reports Lyme-carrying ticks now inhabit 45% of the nation’s counties, up from the reported 30% in 1998. Confirmed cases of the disease have more than doubled since 1995.

Climate change with warming temperatures may be to blame for much of the spread for two reasons: range is increasing due to warmer temperatures and the amount of time ticks can feed is increasing as they are becoming active earlier in the year (April instead of May).

https://www.youtube.com/watch?v=Y7utX_PKtSU

Lyme disease, the most commonly reported vector-borne disease in the Unites States, more than doubled from 1995 to 2013. The count for 1995 was 11,700 confirmed cases. In 2013, that number rose to 27,203 confirmed cases plus 9,104 probable cases. And yet, in 2013, the CDC reported that they estimated the true number to be 300,000 cases of Lyme disease per year in the U.S., 10 times more than the reported number.

Prevention of the disease is twofold: build and support a strong, healthy immune system and avoid tick bites. A strong healthy immune system is created through a truly healthy diet, on-going detoxification, exercise, and adequate, restful sleep. To avoid tick bites, wear long sleeves and pants and spray clothing with a non-toxic repellent whenever walking through or working in a wooded or bushy area.

Tick spray recipe for dogs and humans:

• 1 cup of Distilled water
• 2 Drops Geranium Essential Oil
• 2 Drops Palo Santo Essential Oil
• 1 Drop Rosewood Essential Oil
• 4 Drops Grapefruit Essential Oil
• 1 Drop Peppermint Essential Oil
• 1 Drop of Castile Soap (emollient)

Place in a spray bottle and shake to mix. Spray on skin or fur when needed.

For information about symptoms, conventional treatment, and alternative treatments, read How to Cure Lyme Disease and Virtually Any Other Bacterial Infection, Naturally (see link below).

Recommended Reading:

• How to Cure Lyme Disease, and Virtually Any Other Bacterial Infection, Naturally
• Detox Cheap and Easy Without Fasting – Recipes Included
  Salad Recipe, Cran-lemon Recipe, & Detox

Sources:

• Ticks Carrying Lyme Disease In Almost Half Of U.S. Counties – Reuters
• Global Warming May Spread Lyme Disease – Scientific American
• Reported Cases of Lyme Disease by Year, United States, 1995-2014 – CDC
• How many people get Lyme disease? – CDC

Whole Foods, affectionately (or not so affectionately) nicknamed “Whole Paycheck,” is opening a new chain of less expensive stores, 365 by Whole Foods Market. The company plans to open its first 3 stores in 2016; another 10 will follow in 2017.

The news has not been met with the positive response Whole Foods had hoped to receive. Amid negative business reviews wondering how the store intends to compete with itself, they are receiving backlash from their first targeted location, a Los Angeles neighborhood, Silverlake. Residents of Silverlake had been eagerly anticipating the opening of a full-service Whole Foods store. They, it seems, want the high-end, gourmet choices and specialty food items Whole Foods is know for, despite the cost.

Having once walked out of a Whole Foods after rejecting a $2.50 cucumber, I can’t help but propose the obvious. Why not cut prices at Whole Foods instead? The existing stores could retain the high-end, expensive, specialty and gourmet items while cutting the prices of produce and meat, along with essential items. It that way, Whole Foods could serve everyone without a new chain of stores.

Recommended Reading:

• Detox Cheap and Easy Without Fasting – Recipes Included
• Hellmann’s Vs. Just Mayo – The Very Interesting Battle Within the Mayo Industry – OLM
• Chipotle Food Poisoning – Bad Luck, Bad Management, or Corporate Espionage? – OLM

Sources:

• Controversy over Whole Foods’ new store highlights the company’s biggest problem – Business Insider
• 365 will complement Whole Food stores: Mackey – Supermarket News
• 365 by Whole Foods Market – Whole Foods News Release

In 2013, Chipotle made the news by being the first fast food chain to tell its customers which of the foods they sold contained GMOs.

In April of 2015, Chipotle announced that they were removing GMO foods from their menu. As stated in the New York Times article dated April 26, 2015, Chipotle to Stop Using Genetically Altered Ingredients, the ban on GMO products did not include soft drinks, which are often made with genetically modified high fructose corn syrup. In addition, they revealed that their meat and dairy may come from animals fed GMO grains. This same statement was made on the Chipotle website.

Chipotle’s move toward cleaner, healthier food and the company’s transparency was not enough to avoid a class action lawsuit filed in late August of the same year. The lawsuit maintained Chipotle falsified their advertising, claiming to be GMO-free when they sold soft drinks containing high fructose corn syrup and sold meat from animals fed GMOs – exactly as they had stated. However, some ads certainly gave the impression that the entire menu was GMO-free.

Food-Borne Illness Outbreaks

In July of 2015, 5 people in Seattle were sickened by an outbreak of E. coli O157:H7. The source remains unknown.

In August of 2015, a norovirus outbreak sickened at least 234 people (including 17 employees) who ate at a Simm Valley, California Chipotle restaurant. The location had been cited for several health code violations. The company had not been compliant in addressing these violations in a timely manner, however, the source of the outbreak remains unknown.

In August and September of 2015, 64 people became ill with Salmonella Newport in Minnesota. The source was contaminated tomatoes.

In October, 2015, 3 people in Oregon and 19 people in Washington became ill from Shiga toxin-producing E. coli bacteria (E. coli O26). A third of those identified were hospitalized. There were no deaths reported. In response to people eating at 6 restaurants becoming ill, Chipotle closed 43 locations in Oregon and Washington as the CDC investigation began.

The outbreak continued in multiple states (9 total) through December 2015. As of December 18^th, 53 people (original reports said 52, but the CDC later amended their report to 53) were reported to be infected with 20 requiring hospitalization. There were no fatalities. Of these people, the CDC determined that 88% had eaten at a Chipotle restaurant in the week before their illness started. The source remains unknown.

In December of 2015, norovirus struck again in Boston with 136 people affected. The source remains unknown.

An Internet search for previous outbreaks, before the announcement of a GMO-free menu, reveals 2 outbreaks in 2008. One was a norovirus outbreak in Kent, Ohio (at Kent State University), with 435 affected. The other was an outbreak of hepatitis A in La Mesa, California, with 5 affected. Chipotle’s communications director, Chris Arnold confirmed this history is correct.

That’s it. We hadn’t had any incidents of this kind for several years prior to this year.”

Industrial Espionage?

There has been much conjecture on social media about the possibility of industrial sabotage, that one or more biotech corporations created these outbreaks in an attempt to drive the company out of business due to their anti-GMO stance and publicity. The recent federal probe by the Justice Department again stirred the pot on this particular rumor mill, raising hope that industrial sabotage was the focus of the criminal investigation. This does not appear to be the case.

If the Justice Department were pursuing an investigation of espionage, they would be looking into all the incidents of food poisoning. Instead their investigation is focused on the Simm Valley, norovirus outbreak. This is in keeping the Justice Department’s new stance on corporate accountability.

In September 2015, criminal charges led to prison terms for Stewart Parnell, the former owner of the Peanut Corporation of America, and two co-defendants, his brother, food broker Michael Parnell, and the plant quality control manager, Mary Wilkerson due to the Salmonella outbreak that caused 9 deaths and 714 illnesses.

The trial was the first federal food-poisoning case to be tried by an American court and the first federal felony conviction of its kind. It won’t be the last. Criminal neglect that could result in death or disability will no longer be tolerated in the food industry, and this is a good thing.

Although the Justice Department does not seem to be looking into the possibility of espionage, it is hard to ignore the glaring facts. A popular company has no food poisoning incidents for many years, then suddenly, right after taking a stance against GMOs, incident after incident occurs across the country. The coincidence just seems too obvious. Chris Arnold says,

We’ve certainly seen those theories, but we haven’t seen any evidence to support them.”

What’s Next for Chipotle?

Meanwhile, the company has announced enhanced food safety and testing procedures and that every location across the nation will close for a few hours on February 8^th for a nationwide all staff meeting to address food safety issues, answer staff questions, and discuss a new marketing plan to bring customers back.

We can only hope Chipotle is successful in weathering the storm and earning back the trust of their loyal clientele.

Recommended Reading:

• Chipotle Removing More Unnatural Ingredients – Sourdough Culture to Replace Tortilla Preservatives
• Understanding and Detoxifying Genetically Modified Foods
• How to Kill Fungal Infections

Sources:

• Chipotle to Stop Using Genetically Altered Ingredients – New York Times
• Chipotle Fires Back Against Non-GMO Lawsuit – Advertising Age
• Chipotle Health Code Violations In Simi Valley – Food Poisoning News
• Amid E. Coli Outbreak, Chipotle Closes 43 Restaurants In Washington, Oregon – The Two Way
• FDA and CDC probe second wave of Chipotle E. coli outbreak – Ars Technica
• Multistate Outbreaks of Shiga toxin-producing Escherichia coli O26 Infections Linked to Chipotle Mexican Grill Restaurants – CDC
• A Timeline of Chipotle’s Five Outbreaks – Food Safety News
• 435 Chipotle Customers with Norovirus, 6 Sick with Hepatitis A, but Record Profits, what Gives? – Marler Blog
• Feds probe Chipotle food outbreak cases – Times Union
• The Corporate Shield Fails – Peanut Corporation of America Defendants Convicted – Organic Lifestyle Magazine

Campbell Company announced their support for GMO labeling, federal legislation for a single mandatory labeling standard for both GMO-free and GMO-containing foods, in a press release dated January 7, 2016.

Campbell wants us to view them in a particular light. This one:

Campbell (NYSE:CPB) is driven and inspired by our Purpose, “Real food that matters for life’s moments.” The company makes a range of high-quality soups and simple meals, beverages, snacks and packaged fresh foods. For generations, people have trusted Campbell to provide authentic, flavorful and readily available foods and beverages that connect them to each other, to warm memories, and to what’s important today. Led by its iconic Campbell’s brand, the company’s portfolio includes Pepperidge Farm, Bolthouse Farms, Arnott’s, V8, Swanson, Pace, Prego, Plum, Royal Dansk, Kjeldsens and Garden Fresh Gourmet. Founded in 1869, Campbell has a heritage of giving back and acting as a good steward of the planet’s natural resources…” – BusinessWire news release.

Campbell states that their earlier opposition (to the tune of $982,888.00) was an effort to defeat fragmented state-by-state labeling laws, not consumers’ right to know what is in their food.

Why One Federally Mandated Label Law?

The reality is that state-by-state laws could be a major problem and expense for Campbell or for any manufacturer.

All the fuss about higher costs to the consumer if GMOs were labeled is a smokescreen, an excuse to keep the consumer in the dark about what they are eating. But if a manufacturer had to label a product 50 different ways and ensure shipments were sent to the right state with the right label, then we are talking about a major expense.

If standards were set in place and all manufacturers had to alter their labels once, this change makes sense. Keep in mind, some of the manufacturers who are complaining about this possibility already have different labels for their European markets and/or different formulas for their products that meet European standards.

Campbell’s President and CEO, Denise Morrison, makes a good point regarding state laws when she uses Vermont as an example. The new law in Vermont only pertains to products regulated by the FDA, not the USDA. Their original variety SpaghettiO’s falls under the FDA regulations and therefore requires a GMO label. Their SpaghettiO’s meatballs does not. Due to the fact that it contains meat, it is regulated by the USDA and is therefore not bound by Vermont’s new law. These products sit side by side on many grocery shelves. Both contain GMOs, but only one is labeled.

Our Right To Know

Campbell wants to be sure we understand that they still support GMO technology.

Campbell continues to recognize that GMOs are safe, as the science indicates that foods derived from crops grown using genetically modified seeds are not nutritionally different from other foods. The company also believes technology will play a crucial role in feeding the world.” – BusinessWire news release.

They are conceding to our right to know because 92% of Americans support GMO labeling.

There you have it. They are now pushing for labeling, not because it is the right thing to do, not because it is logical, moral, and just. Not to protect our health. They are backing labeling because of overwhelming pressure from consumers, consumers whose well-justified fears the company continues to discount.

The best news is that they state they will go ahead with new labels even if a federal solution is not reached in a timely manner.

Other Changes by Campbell

Campbell has also removed artificial flavors, coloring, and preservatives as well as “additional added” MSG for its condensed soups for kids and the company plans to remove

…artificial colors and flavors from nearly all of its North American products by the end of fiscal 2018. Additionally, Campbell plans to move away from using high fructose corn syrup in certain products, including the complete line of Pepperidge Farm fresh breads by the end of fiscal 2017, as well as most new products launching in fiscal 2016 in its Americas Simple Meals and Beverages portfolio.” – Campbell Website Press

Why not all products? Why not now? Why not remove all MSG because is has been proven dangerous?

Is it not condescending and self-serving to say they are taking out these ingredients from kid’s soups so the recipes are simplified for parents rather than admitting parents are right in choosing non-toxic products for their children?

Conclusion

We want to applaud every decision they have made to remove toxic ingredients from their products and to label those that remain. But we can’t help feeling it’s a little bit late. We wish Campbell and other giant food companies would stand up for clean, healthy food. Not for the sake of profits. Not to fit in a niche. Because it is the right thing to do!

The real takeaway from this story is the power of public opinion and a reminder that we do vote with our dollars. Every time we buy a product with artificial flavors, colors, preservatives, MSG, HFCS, trans fats, or GMOs we are supporting the use of these products in processed foods. We are voting FOR toxic food. Every time we purchase whole, fresh, organic, foods, we are voting AGAINST toxic foods. Let’s applaud the 92% of Americans who want to know what they are eating for this victory and keep up the momentum.

Recommended Reading:

• Understanding and Detoxifying Genetically Modified Foods
• MSG’s Many Side Effects and Aliases
• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• Corruption and Pork – Agricultural Boards Behaving Badly

Sources:

• Campbell Announces Support for Mandatory GMO Labeling – BusinessWire
• Who are the companies fighting our right to know? – Just Label It!
• Campbell Continues To Shift Portfolio Toward Faster-Growing Categories and Regions – Campbell Website News
• Why We Support Mandatory National GMO Labeling – Campbell Website News

The prevailing beliefs around pharmaceuticals in America are that prescription drugs are safe if used according to directions, over-the-counter drugs are even safer – that’s why they don’t require a prescription, and pharmaceutical complications are rare.

Drugs aren’t as safe as many assume. It seems using NSAIDs significantly increase your risk of heart attack or stroke, more so than previously believed, though doctors have known these drugs increase the risk of heart attack and stroke for 15 years, along with raising blood pressure and causing heart failure.

Dangers of Using NSAIDs

Apparently, they did not know the extent of the risk until Vioxx (rofecoxib), another NSAID, was pulled from the market and further studies on all NSAIDs were conducted. In the five years Vioxx was on the market, it caused as many as 140,000 heart attacks in the U.S. and 55,000 deaths.

After Vioxx was removed from the market in 2004, further studies into the safety of NSAIDs were conducted. In mid-2015, an expert panel reviewed the new information about these drugs and decided it was time for the FDA to modify the warnings associated with their use.

NSAIDs (pronounced en-saids) are Nonsteroidal anti-inflammatory drugs. Common, well-known NSAIDs include:

• Ibuprofen (Motrin®, Advil®, Motrin IB®)
• Aspirin (Note: these particular warnings do not apply to aspirin.)
• Naproxen (Naprosyn®, Aleve®)
• Nabumetone (Relafen®)

The new warnings from the FDA point out that the risk increases with increased dosage and the length of time NSAIDs are taken; however, heart attack and stroke risk increase with short-term use, possibly as short as a few weeks. The risk applies to all users but those with heart disease face a greater risk.

The FDA website says:

There is no period of use shown to be without risk,” says Judy Racoosin, M.D., M.P.H., deputy director of FDA’s Division of Anesthesia, Analgesia, and Addiction Products.

People who have cardiovascular disease, particularly those who recently had a heart attack or cardiac bypass surgery, are at the greatest risk for cardiovascular adverse events associated with NSAIDs.

FDA is adding information in the drug label for people who already have had a heart attack. This vulnerable population is at an increased risk of having another heart attack or dying of heart attack-related causes if they’re treated with NSAIDs, according to studies.

But the risk is also present in people without cardiovascular disease. “Everyone may be at risk – even people without an underlying risk for cardiovascular disease,” Racoosin adds.

Can You Safely Use NSAIDs?

The FDA tells consumers to take the smallest dose possible for the least amount of time possible to increase safety. The reality is, these drugs are not safe, though many still believe them to be. In addition to the cardiovascular risks, there is a risk of “… inflammation, bleeding, ulceration, and perforation of the stomach, small intestine, or large intestine, which can be fatal.” [Motrin Insert] Renal damage is also a concern.

Conclusion

The best approach is to managing pain and inflammation is to treat the cause rather than the symptoms – to heal the body. For many, this entails a sweeping lifestyle change. But those who choose to heal their bodies through nutrition, detox, and exercise, reap the rewards. Check out What Causes Chronic Inflammation, and How To Stop It For Good.

Recommended Reading:

• How to Detoxify and Heal the Lymphatic System
• Holistic Guide to Healing the Endocrine System and Balancing Our Hormones
• How To Detoxify and Heal From Vaccinations – For Adults and Children
• How to Detoxify From Antibiotics and Other Chemical Antimicrobials

Sources:

• FDA strengthens warning that NSAIDs increase heart attack and stroke risk – Harvard Health Publications
• FDA Strengthens Warning of Heart Attack and Stroke Risk for Non-Steroidal Anti-Inflammatory Drugs – FDA
• Motrin – Med Library