Homeopathic Teething Gels May Pose Risk

Parents should throw away any homeopathic teething tablets and gels they may be using, since they may pose a risk to infants and children, the Food and Drug Administration is warning.

The products are manufactured or distributed by CVS, Hyland’s Homeopathic and other companies and are sold online and in retail stores. Seizures, lethargy and other problems have been reported in children using the products.

CVS has voluntarily withdrawn the products, and Hyland’s has issued a statement saying that it is “fully cooperating with the F.D.A.’s inquiry.”

The F.D.A. issued a similar warning in 2010, saying that the products contain “inconsistent amounts” of belladonna, a plant compound that can be dangerous at high doses. At that time, Hyland’s recalled its products, changed the formula and then began selling them again in 2011.

The current F.D.A. warning does not mention belladonna or other specific components of the products as posing health risks. Hyland’s statement said that the amount of belladonna in the product is two-trillionths of a gram per tablet and that “a child would have to eat multiple bottles at once to experience the first side effect of belladonna, which is typically dry mouth.”

An F.D.A. spokeswoman, Lyndsay Meyer, said that the agency is “currently investigating this issue, including testing product samples and analyzing the adverse-event reports.”

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How to Stay Compassionately Engaged…


Five Ways to Avoid ‘Bad-News Fatigue’ and Stay Compassionately Engaged

by Shannon Sexton

Like many people in the yoga community, I want to take a stand against violence, injustice, and divisive rhetoric in the world. But I’m ashamed to admit that, lately, I’ve got bad-news fatigue.

According to longtime activist and yoga teacher Seane Corn, I’m not alone. “Most people just keep taking in more and more information, until they feel overwhelmed,” Seane says. “Their nervous systems become deregulated, and they start to shut down or feel sick.” But the less we’re engaged with what’s going on in the world, she points out—the less we’re paying attention, protesting, and advocating—the more fear, violence, and injustice reign.

I asked a couple of yoga-practicing activists how we can stay compassionately engaged—while reading the news, bearing witness to injustice, taking a stand on issues that matter—yet still take care of ourselves, so that we have the strength and the courage to make a difference long-term.

Transform your inner world.

Kundalini Yoga teacher Guru Jagat, author of the forthcoming book Invincible Living and the founder of RA MA Institute for Applied Yogic Science and Technology, says, “To me, the new activism is about doing practices that help you touch that eternal space of peace and happiness in yourself, which you then take out to the world.”

She says she does her yoga, meditation, and pranayama practices every morning so that she can make herself “strong enough to engage with the world from as high of a level” as she can, “with as much energy and generosity” as she can. “The whole reason we do spiritual practices is to cultivate enough energy to become the trailblazers and thought leaders that the world needs now,” she says.

Reframe your perspective.

When we watch the news or scroll through our social media feeds, it’s easy to get overwhelmed by all of the violence, injustice, and hateful rhetoric in the world. But the way Guru Jagat sees it, “there’s only a small minority of people on this planet who want the majority of the population to be in fear.” She says it’s important to remember that “the majority of people want peace. They want schools and families and economies that work for everyone. They want harmonious nation-states.” When you find yourself getting overwhelmed or afraid, try looking at the world through this positive lens.

Guru Jagat also suggests cultivating the ability to look at one topic, conflict, or situation from multiple perspectives. For example, explore content on one particular issue that has been published by different political groups, different news outlets, different experts, and/or different witnesses or citizens. Consider each perspective (including those that you’re averse to), and start to suss out the true story. Share that…..

For the full article click here


Shannon Sexton is the former editor-in-chief of Yoga International magazine and a freelance writer, editor, and strategist based in Honesdale, Pennsylvania.

© Kripalu Center for Yoga & Health. All rights reserved. To request permission to reprint, please e-mail editor@kripalu.org.

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RIEDS Guest Lecture: Radical Remedies

Ehlers Danlos Syndrome
Rhode Island Support Group

Individuals with EDS have a defect in their connective tissue, the tissue that provides support to many body parts such as the skin, muscles and ligaments. The fragile skin and unstable joints found in EDS are the result of faulty collagen. Collagen is a protein, which acts as a “glue” in the body, adding strength and elasticity to connective tissue.

For more information about EDS please visit EDNF.org
We are a support group for those with all types of Ehlers Danlos Syndrome and their caregivers, family and friends.

Nonprofits & Activism

JILLIAN VanNOSTRAND, R.N., graduated from Brown University, magna cum laude, ’76, with a degree in psychology, and also from Newport Hospital School of Nursing, ’83. She has been a professional medicinal herbalist, registered nurse, certified midwife, sex educator and counselor for both adults and adolescents. She is also a colon therapist with advanced certification and a 15 year private practice. She has 30 years of formal education, practical knowledge, and teaching experience in natural wellbeing and regulation, with a focus on women’s health. She will be talking to us about colonics and digestive health. For more information about the guest speaker: http://www.radicalremedies.com/html/j…

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Summer Recipe Alert

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Fecal Transplants Can Be Life-Saving, but How?



A colored transmission electron micrograph of Clostridium difficile bacteria. Fecal transplants have proven remarkably effective against this cause of a potentially fatal bacterial infection.

(Kari Lounatmaa / Getty Images)

July 15, 2016

A fecal transplant is exactly what it sounds like: To treat certain gut disorders, doctors transfer stool from a healthy donor to a sick patient.

Just a few years ago, only a few doctors turned to fecal transplants, typically as a last resort. But in randomized trials, the procedure has proved remarkably effective against potentially fatal infections of bacteria known as Clostridium difficile.

The evidence has overwhelmed any squeamishness that physicians might have felt. “We’re doing this treatment almost weekly,” said Dr. Harry Sokol, a gastroenterologist at Saint-Antoine Hospital AP-HP in Paris.

Now scientists are testing fecal transplants against such diseases as ulcerative colitis, and even obesity and diabetes. A batch of new companies, well funded with venture capital, hope to commercialize the research.

Yet for all the excitement, scientists still know surprisingly little about why fecal transplants work.

Writing this week in the journal PLoS Biology, Diana P. Bojanova and Seth R. Bordenstein of Vanderbilt University noted that just a gram of stool contains a staggering mix of biological material — perhaps 100 billion bacteria, 100 million viruses and a million spores of fungi.

That gram also contains 100 million microbes known as archaea, distantly related to bacteria, as well as 10 million cells from the lining of the gut.

“There’s a lot going on in there — it’s a whole community,” said Frederic D. Bushman, a microbiologist at the University of Pennsylvania.

As if that weren’t complex enough, someone’s stool contains hundreds of species, and the mix varies tremendously from one person to the next.

All this variety makes the consistent success of fecal transplants even more impressive. But how do they work?

The bacteria in stool seem to be particularly important. Dr. Sahil Khanna of the Mayo Clinic and his colleagues isolated the spores of about 50 different species of bacteria found in stool samples donated by healthy people. They put the spores in pills, which they gave to 30 patients with C. difficile infections. As they reported in the July 15 issue of The Journal of Infectious Diseases, 29 of the patients recovered.

Stool bacteria seem to help patients in a few different ways. “We understand, sort of, how they work,” said Dr. Vincent B. Young, an infectious diseases physician at the University of Michigan Medical School.

In a healthy gut, different species struggle with their rivals for territory. “They have to compete for space, because it’s a nice place to be,” said Dr. Alexander Khoruts, a gastroenterologist at the University of Minnesota.

The bacteria from a donor’s healthy gut may be superior at competing for space. They may also be able to gobble up nutrients that competing invaders like C. difficile need to survive.

Writing last month in the journal Nature Reviews Gastroenterology & Hepatology, Dr. Khoruts and Michael Sadowsky, a University of Minnesota microbiologist, also described another way in which transplanted bacteria may fight C. difficile: chemistry.

Our livers produce compounds called bile acids that help break down fat in the food we eat. Many species of bacteria in a healthy gut feed on bile acids, casting off byproducts that, Dr. Khoruts said, appear to slow the growth of C. difficile.

But it’s also possible that other microbes are involved in ways that doctors just haven’t considered. “Bacteria have gotten all the limelight,” Dr. Bordenstein complained.

Viruses, for example: Dr. Bushman and his colleagues have shown that bacteria-infecting viruses can survive the journey from donors to patients in fecal matter.

“Maybe they’re making the bacterial community more diverse by whacking back anyone that grows out too much,” Dr. Bushman said.

Dr. Bordenstein said he looked forward to experiments that could tease apart the benefits of each component of stool. In the end, scientists may find that a complicated mix of causes should get the credit.

“It’s possible there is no one answer,” Dr. Sokol said.

He and other researchers have been experimenting with fecal transplants for patients who have irritable bowel syndrome — with much less success than for C. difficile.

It’s not clear why the technique helps some patients but not others. One possibility is that the bacteria in a transplant need to send signals to the patient’s immune system, getting it to produce less damaging inflammation.

“It’s more a matter of dialogue,” Dr. Sokol said.

These insights may let doctors develop safer, more effective methods to use microbes to treat a range of diseases. A pill containing just a few effective species of bacteria, viruses or other organisms might be safer than stool delivered through an enema.

On the other hand, scientists may find that a chemical present in stool, perhaps those bile acid compounds, is powerful enough on its own to help some patients.

Still, it’s often hard to improve on nature. “We’ve tried for decades to make artificial blood, and we ultimately failed,” Dr. Khoruts said. “And so we still have blood banks.”

It may also prove difficult to outdo our own stool. “This is something nature put together over millions and millions of years,” Dr. Khoruts said.

Original NYT article here

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Scientists Have Recently Advised Women to Stop Wearing Bras.

I’ve been saying this for 45 years-


Scientists Have Recently Advised Women to Stop Wearing Bras. This is Why…


The birth of feminism in the late 1960s and early 1970s featured young women burning bras as a counterpoint to young men burning their draft cards. They were considered statements of feminine independence. Now there’s discussion regarding the medical merits of those demonstrations.

Controversial findings have been made that at least associate excessive bra wear to non-malignant breast fibrocystic disease as well as malignant breast cancer. Some assert there is a definite link.

Ironically, it was an American woman who invented the bra around the turn of the 20th Century. Up until the beginning of the 20th Century, corsets are what made women exhibit that desired hourglass figure and inadvertently pushed up the bust line for fashionable clothing of that time.

Problem was, corsets messed with internal organs while shaping those hourglass figures, and their tightness resulted in women fainting easily and often.

The Birth of the Bra
In 1893, Marie Tucek made a “breast supporter” that looked like a modern brassiere. But a little later Mary Phelps Jacobs designed a better version and called it a brassiere. She patented it and sold the patent to a company named Warner Brothers Corset Company in Bridgeport, Connecticut for $1,500. It caught on.

By the 1950s, teenage girls were urged to buy and use training bras to hold their breasts firmly in a desirable way and prevent sagging. But even the brassier industry admits that the only time bras prevent sagging is while wearing them.

It’s been observed that using artificial breast support long enough will cause the breasts’ cup shaped suspensory Cooper’s ligaments to atrophy, allowing the breasts to sag over time anyway. Exercises that strengthen pectoral muscles can be helpful.

It’s recommended to use a one piece sport bra for exercising. Some women use one piece sports bras as a healthier alternative for regular bras when not exercising.

Bras and Breast Health Consequences

The connection between wearing bras and painful and bothersome non-malignant breast fibrocystic disease as well as malignant breast cancer was hardly mentioned until the book Dressed to Kill by researchers Sydney Ross Singer and Soma Grismaijer came out in 1995.

They surveyed 5,000 women and discovered that women who wore bras for 12 hours or more greatly increased breast cancer risk than women who wore bras less.

Dr. Gregory Heigh of Florida has discovered that over 90% of women with fibrocystic breast disease find improvement when they stop wearing their brassieres. There are case testimonies (source below) from breast fibrocystic disorders who realized this when they stopped or at less lessened brassiere use.

The connection between breast tumors, non-malignant or malignant and bras has merit when considering the lymph drainage issues from wearing bras too often. The lymph system, which includes lymph nodes in the breasts, requires body movement to pump out the lymph nodes accumulation of toxic waste materials. That’s what bouncing on a rebounder is about.

Not only are breasts’ movements inhibited by bras to not allowing proper lymph nodes draining, but the actually tight enclosures of bras constricts the breasts and restricts lymph material flow.

There was a study that attempted to debunk the link of excess bra wearing to breast fibrocystic disease and breast cancer, but that study itself was debunked in an earlier RealFarmacy article.

If a Florida doctor has observed 90 percent healing from fibrocystic breast disorders upon not wearing bras or wearing them less, and many other women have written in with positive results on their bra abstinence, it follows that wearing bras less or not at all helps prevent breast cancer.


Paul Fassa is a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s contributions to the health movement and global paradigm shift are well received by truth seekers. Visit his blog by following this link and follow him on Twitter here

Case histories of fibrocystic relief upon ditching or easing bra use:
Image: Flickr/ Courtney Rhodes

Article originally published on RealFarmacy.com republished with permisison


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Your Summer Cooking Tool Kit


photo by Tony Cenicola

Your Summer Cooking Tool Kit

Cooks breathe a collective sigh of relief at the height of summer. All the luscious fruits and vegetables you’ve been craving for months are at their peak, and nobody wants or expects you to spend all day in the kitchen wrestling with them.

Nor do summer ingredients need it. This time of year, the best cooking is all about ease and simplicity, leaving you more time to enjoy the results of your (minimal) labor — preferably outside in the shade, sipping a cool drink.

To help you do just that, here is a guide to the techniques and ingredients you can turn to all summer long. Think of it as your tool kit. It will teach you how to grill pretty much everything. It will suggest flavor combinations that you can apply to everything from chilled blender soups to spiced nuts. And it will give you the freedom to create your own memorable dishes.

Just bear in mind that when it comes to summer cooking, less is more.

The grill should be your go-to.

Preparing the Grill

First, the fundamentals, which you may know but which bear repeating: Learn to set up the grill in two ways, for cooking over direct heat and indirect heat, and you’ll have greater control over your food.

Direct heat is for cooking ingredients quickly right over the searing coals or gas burner. Use this method for small things that will cook through before they burn. Indirect heat is for ingredients that need slower cooking; build the fire under only half the grill (or turn on only half the burners) and cook over the empty side. If your grill has an upper rack, you can heat up the whole grill and place the meat on the upper rack (it’s far enough to count as indirect heat). For longer-cooking items, add more charcoal to the fire as it burns down. Do so with caution.

Whether you’re using direct or indirect heat, keep your eyes on the grill, moving things around as needed to speed up or slow down cooking. The edges of the grill are usually cooler than the center, so even if you’re using direct heat you can push burgers and such to the side if they start to burn.


Marinate meat (except for burgers and sausages) at least 1 hour and up to 24 hours ahead. Make sure the marinade has a little oil in it, and at least ½ teaspoon to 1 teaspoon coarse kosher salt per pound of meat (use a bit more for bone-in meat and a bit less for boneless meat). Everything else is up to you: garlic, herbs, spice rubs, aromatics, citrus juices, you get the idea.

Bring big, bone-in hunks that need long cooking (ribs, bone-in pork chops, whole chicken or bone-in parts, leg of lamb, rack of lamb, beef brisket, pork loin or butt) to room temperature before lighting the grill. This could take several hours for very large pieces. Prepare the grill for indirect heat, then cook over the empty side of the grill, covered, until done. Turn the meat several times and move it around the grill as needed. Big chunks of meat can take 2 to 7 hours, while smaller pieces (chicken parts) will be done in 30 to 45 minutes.

For boneless pieces (chicken cutlets and boneless thighs, steaks, skinny tenderloins, lamb chops, burgers and sausages), grill directly over the heat until charred on both sides. You can cover the grill to slow down the fire, or leave it uncovered to encourage the fire. If the exterior of your meat starts to burn before the center cooks through, move the meat to the side of the grill.

Skewers make it easier to turn smaller pieces. Soak wooden or bamboo skewers for 30 minutes, or use metal skewers. Thread on the meat; leave plenty of space in between pieces for more char, or squish them together for less char.


To cook high-water-content vegetables (zucchini, summer squash, eggplant, peppers, onions), slice them 1/2-inch thick and lay them on the grill over direct heat in one layer (no need to oil or season them yet). Turn as they char and move them around the grill so they cook evenly. As they finish, transfer to a bowl and coat with dressing or olive oil and salt while they are still hot. Top with fresh herbs and gently toss before serving.

There are two ways to approach corn. For more of a char, strip the husk and silk, oil the ears and grill over direct heat until well charred; it won’t take more than a few minutes. For something more delicate, remove the silk but leave the husks attached at the bottom, then wrap the corn back up in the husks. Grill over direct heat for 2 to 4 minutes, until the kernels are tender.

Small, quick-cooking vegetables that may fall through the grate (asparagus, green beans, mushrooms, scallions, broccoli) can be laid out in a grill basket. Or thread them onto skewers. Or lay them perpendicular to the grate and hope they don’t roll into the fire. Oil these vegetables for flavor if you like, but you don’t have to.

Fish and Shrimp

To cook whole fish, a fish basket is handy but not necessary. Rub the fish all over with oil and salt it inside the cavity and out. Stuff the cavity with herbs and sliced lemon if you like. Grill over direct heat until the skin is crisp on both sides and the flesh is just opaque. If you’re not using a basket, use two spatulas to turn the fish. If your fish is very large, you might need to move it to the side of the grill if the outside starts to burn before it’s cooked through.

For fish fillets and steaks, oil and season the fish to taste, then grill over direct heat until grill marks appear on one side before flipping. Do not turn the fish before it easily releases from the grill, otherwise you risk mangling the flesh.

Shrimp, shelled or not, should be seasoned with salt and pepper, rubbed lightly with oil and either threaded onto skewers or put in a grill basket. Grill over direct heat, turning once.

Use herbs and spices with an open hand.


Sprinkle this pungent herb mix on grilled, roasted or steamed anything as a garnish; stir into pasta and potato salads; use to top dips like hummus or avocado. Here is the basic formula: 1 cup herbs + 2 tablespoons garlic or onion + 1 tablespoon grated citrus or ginger. For a classic gremolata, use parsley, garlic and lemon zest. For something Mediterranean, use mint, shallot and orange zest. For a gremolata with Asian flavors, try cilantro, scallion and grated ginger.


Traditionally, you put the spiced and pulverized nut mix called dukkah in a bowl next to a bowl of olive oil, and use it for dunking bread (first in the oil, then in the dukkah). But it’s also brilliant and surprising as a garnish for cool summer soups, grilled meats and fish, or use it on top of other dips for added flavor and crunch. Here’s how to make it: Using a mortar and pestle, lightly crush ½ cup toasted nuts (hazelnuts, cashews, pistachios, almonds, peanuts or a combination), ¼ cup toasted sesame seeds, 3 tablespoons coriander seed, 2 tablespoons cumin seed, 1 tablespoon black peppercorns, 1 teaspoon dried herb (oregano, mint, cilantro) and ½ teaspoon salt.

Spice Rubs

Pat this on meat, chicken or fish at least 15 minutes or up to 1 day before grilling. In a jar, shake together 1/4 cup coarse kosher salt; 1/4 cup light brown sugar, coconut sugar or maple sugar; 2 tablespoons paprika or curry powder; and 1 tablespoon spicy powder of choice (chile powder, piment d’Espelette, hot smoked paprika or a combination of garlic and onion powder).

Layer texture into salads.

The Ingredients

In summer, salad is often the main event, so take care in your combinations. Add something crisp, something juicy, something rich and something unexpected to the bowl, top lightly with your preferred dressing and toss gently.

For example, combine:

Blanched green beans + watermelon + feta + pistachios

Arugula + nectarine + avocado or mozzarella + dukkah or sesame seeds

Cucumber + cherry tomatoes + crumbled bacon + pickled peppers

The Dressings

Sure, these dressing will cloak your salads in style. But they do more than just that. Use them as sauces for grilled meats, fish, and vegetables; pour them over pasta and grains or slices cabbage for picnic-friendly side dishes, or use them as dips for bread or cut up vegetables.

Whisk together:

Olive oil + acid (lemon or lime juice, or vinegar) + mustard + salt

Peanut oil + soy sauce + sesame oil + rice wine vinegar

Coconut oil + lime zest and juice + hot sauce + salt

Buttermilk + herbs + mayo + lemon juice

Yogurt + mashed garlic + herbs + salt

Purée fruits or vegetables into cooling soups.

Making a blender soup is like making a smoothie — you need just enough liquid to keep things moving without diluting the flavors. Here’s our basic formula, which you can alter to taste: 3 cups chopped vegetables + 1 to 2 cups liquid (add it slowly; the amount depends on how thick you like your soup and how watery your vegetables are) + a few ice cubes + aromatics (garlic, ginger, scallion, onion, herbs or a combination). No matter what liquid you use, you may need to add water to thin down the soup. Season with salt and/or pepper and other spices. If you like, add a drizzle of olive oil and a dash of lemon or lime juice, or vinegar.

Combinations to try:

Cantaloupe + sheep’s milk yogurt + jalapeño + toasted cumin seeds + lemon juice

Cucumber + yogurt + basil + garlic + olive oil Cooked beets + buttermilk + red wine vinegar + dill

Tomato and cucumber + water + miso + scallion + garlic + cilantro

Chilled Corn Soup With Basil

Melissa Clark shows how to make a cold soup that stars sweet corn, tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs.

Recipe: Chilled Corn Soup With Basil

Add big flavors to sides as if they’re the stars.

Potato Salad

There’s a reason this salad is the king of summer picnics — it travels well, it only improves if you make it ahead and everyone loves it.

Add boiled, cutup potatoes and salt to:

Bacon and bacon grease + mustard + red onion + cider vinegar + dill = German potato salad

Pomegranate molasses + olive oil + garlic + lemon juice + mint/parsley + toasted coriander seeds = Middle Eastern-style

Buttermilk + basil and tarragon + anchovy + garlic = Green Goddess

Grain Salad

You can turn any grain into a satisfying salad. For the best flavor, dress the grains while they are warm, but don’t toss in herbs, fruits or vegetables until the grains have cooled.

Add olive oil, lemon or lime juice and salt to:

Farro + cubed cantaloupe + cucumber + mint + ricotta salata

Quinoa + cherry tomatoes + chives + almonds + dried apricots

Rice + olives + avocado + corn + roasted red peppers

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