Is your sunscreen in the Hall of Shame?

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When it comes to protecting yourself from the sun, it's easy to go wrong. To help you go right, instead, we whipped up a list of the really bad actors because sometimes, knowing what's on the "avoid" list is a good way to land a safer product. To that end, here are some prime examples of products that typify what's wrong with the sun protection business - and remember, don't buy them - or their marketing claims:

 1. Banana Boat Baby Max Protect, SPF = 100
Sky-high SPF protects against sunburn but leaves skin exposed to damaging UVA rays.
One of at least 79 sunscreens on the market this year with high SPFs (greater than "SPF 50+"), this product protects babies from UVB radiation and the sunburns it causes but leaves them exposed to UVA radiation that penetrates deep into the skin. UVA is known to accelerate skin aging and cause skin cancer (IARC 2009). A standard industry sunscreen model estimates that the actual UVA protection factor for this sunscreen is only 9.3 - a far cry from 100 (BASF 2010). The best possible UVA protection in U.S. sunscreen lotions is currently about 20 (BASF 2010). Sunscreen makers are waiting for the FDA to decide whether to approve a wider selection of chemicals that could help boost UVA protection. In the meantime, high-SPF products may tempt people to stay in the sun too long, suppressing sunburns but upping the risks of other kinds of skin damage. EWG recommends that consumers avoid products labeled with anything higher than "SPF 50+" and reapply sunscreen often, regardless of SPF.

2. IS Clinical SPF 20 Powder & Peter Thomas Roth Instant Mineral Powder SPF 30
Loose powder sunscreens can enter the airways and may move from the lungs to the bloodstream. Health concerns include cancer and tissue damage. These sunscreens are in a loose powder form. The particles of zinc and titanium they contain can offer strong UV protection for the skin, but they end up in the lungs, too, inhaled from a cloud of airborne particles with each use. There, they can cause damage. The International Agency for Research on Cancer classifies inhaled titanium dioxide as "possibly carcinogenic to humans," based on studies of rats and of people who work in dusty environments (IARC 2006). Once in the lungs, the minerals may move into the bloodstream and throughout the body. In 2008 a research group based in China reported that nanoscale titanium dioxide like that used in many sunscreens can accumulate in the brain and cause lesions and other tissue damage (Wang 2008). Nano and micronized zinc oxide cause lung inflammation (Sayes 2007). The bottom line? Sunscreen belongs on your skin, not in your lungs. EWG recommends that people stick to creams and avoid powders, pumps and sprays.

3. Hawaiian Tropic Baby Creme Lotion SPF 50
"Advanced UVA protection"? Not so much. Many U.S. sunscreens claim to provide "broad spectrum" protection that blocks both UVA and UVB rays, but the reality is that they don't. Hawaiian Tropic Baby Creme Lotion SPF 50 lists "Advanced UVA protection" on its website and "UVB/SPF with UVA" on its label. But it would earn only 1 star in FDA's proposed 4 star UVA labeling scheme, according to EWG analysis using a standard industry sunscreen model. Hawaiian Tropic is not required to back up its claim of "advanced UVA protection," and the fact is that no currently available sunscreen chemical has been shown to block UVA rays effectively. Regulations in Japan and Australia prohibit making such claims altogether for products that provide such weak UVA protection (Diffey 2009), but there is no such restriction in the U.S. Based on a review of partial label information published by online retailers, EWG researchers identified 218 beach sunscreens that claim "broad spectrum" or "full spectrum" protection for 2010. Many would garner only "low" or "medium" UVA protection in FDA's proposed labeling system.

4. Aveeno Baby Continuous Protection SPF 55
"Mild as water." Sure it is. Can a product be "mild as water to the skin" if the label warns to "Stop use and ask a doctor if rash or irritation develops and lasts"? And certainly when swallowed this product is nothing like water: "Keep out of reach of children" and "get medical help or contact a Poison Control Center right away," reads the warning label.

5. Anthony Logistics for Men Sunstick SPF 15
Safe for eyes? Not really. This product's directions tell users to "Apply to eye area," but the warnings advise: "Keep out of eyes." Since there are no regulations to ensure it, you would hope that common sense would lead sunscreen makers to formulate products for use around the eyes that are actually safe for the eyes. No such luck!

Tip for consumers: Wear sunglasses and keep sunscreen (including from sprays) out of your eyes.

6. Panama Jack Naturals Baby Sunblock SPF 50
Potential hormone disruptor in baby sunblock. Panama Jack advises users of this baby product to "apply liberally." Scientists who have researched a key sunscreen chemical in this sunblock, the potential hormone disruptor oxybenzone, advise the opposite: "It would be prudent not to apply oxybenzone to large surface areas of skin for extended and repeated periods of time, unless no alternative protection is available. There may be an additional concern for young children who have less well developed processes of elimination, and have a larger surface area per body weight than adults, with respect to systemic availability of a topically applied dose" (Hayden 1997). This Panama Jack sunscreen is one of at least 26 sunscreens offered in the 2010 season with the word "baby" in their name and the chemical oxybenzone on their ingredient list. EWG advises consumers to avoid sunscreens containing oxybenzone. Plenty of safer products are available. Oxybenzone is readily absorbed through the skin; government studies have detected the compound in 97 percent of the population (Calafat 2008). In rodents, it mimics estrogen and increases the weight of the uterus (Schlumpf 2004). In people, higher maternal exposures to oxybenzone have been linked to decreased birth weight in girls (Wolff 2008). One more thing: This so-called "natural" sunscreen contains at least ten compounds that do not occur in nature. Most are made from petroleum.

7. Banana Boat Ultra Defense Sunscreen Stick SPF 50
"It doesn't break down," says the manufacturer of the Banana Boat sunscreen stick. Maybe it doesn't break down, but it also doesn't last forever. You might think one coat would do you for a whole day. Not so. Even though sunscreen makers like Banana Boat often use stabilizing additives to keep their ingredients from breaking down in sunlight, the product still doesn't last forever on the skin. Sunscreens wash off in water and rub off on clothes and towels.

Tip for sunscreen users: Some sunscreen chemicals break down in the sun. They also wash off in water and rub off on towels and clothes - reapply them as directed.

8. Baby Blanket Tender Scalps Scalp Sunscreen Spray for Babies SPF 45+
"Instantly provides 45 times your babies' natural protection," claims the manufacturer. More like: Instant protection from sunburn, instant exposure to UVA rays. While that may be true for UVB rays and the red burns and blisters they cause, it's not the case for UVA. This product would earn only one of four stars for UVA protection in FDA's proposed rating system, according to EWG's analysis. Your baby's scalp may not get burned, but UVA rays could instantly penetrate deeply and cause skin damage and trigger cancer later in life. At least 18 other products EWG assessed claim "instant" or "immediate" protection.

If your sunscreen made it into our 2010 Hall of Shame, go ahead and find a better one by searching this online database. For a safer, chemical-free sunscreen click here.

High Fructose Corn Syrup Not Good for You

I'm sure at one point or another you have all seen a commercial ad similar to this one:


This new ad campaign in now attempting to show that high fructose corn syrup is just as healthy and/or safe as regular sugar with in moderation. Let's examine this a bit.

What is High Fructose Corn Syrup?

It s a sugar substitute made from heavily processed corn. During one of the chemical processes, enzymes and bacteria are added, breaking the corn down until it becomes a sweet syrup. The syrup can be used for sweetening soda, baked goods, cereals, meats, frozen meals, candy and candy bars. Food manufacturers include the sweetener in many products you would not necessarily think need to be sweetened-- low fat dressings, pizza crusts, cough syrup, ice cream bars, pickles, beef jerky, lunch meat etc. The low cost of high fructose corn syrup makes it appealing to profit-minded food manufacturers. This low cost can be attributed to a surplus of corn in the market, largely supported by farm subsidies from the U.S. Government. The price of corn is kept artificially low by these subsidies, which makes processed food manufacturers very happy. These food companies can sweeten up their processed foods at a low price and advertise it as a great value. Food companies even inject their “healthy” products with high fructose corn syrup.

So What is the Problem?

Unfortunately, food companies generally do not tell you about the potential harmful health effects of high fructose corn syrup. For many of us who battle the scale, high fructose corn syrup is a big problem. Studies suggest a link between high fructose corn syrup consumption and increased weight gain and cardiovascular disease. Dr. Peter Havel an endocrinologist, found that when people consumed high fructose corn syrup-sweetened beverages with food it inhibited the production of insulin and leptin – hormones that help regulate food intake and body weight. Another study found that lab rats fed small doses of high fructose corn syrup became obese across the board, in comparison with lab rats fed a high-fat diet that do not universally become obese. Disruption to your body's engineering causes incremental damage that make it more likely that weight gain and disease will take hold in the long term. Think about fueling your car with diluted gasoline instead of pure unleaded gasoline and then expecting your car to run at top form. The car will quickly deteriorate and be made susceptible to break-downs and poor performance.

Sweet Cravings

Many of us crave sweet things, including high fructose corn syrup products. Sugar and artificial sweeteners like HFCS can be addictive. In another lab rat study, the rats, given a choice, generally preferred sugar over cocaine. You can probably guess that the more of something addictive you consume, the greater your dependence on it becomes. The addiction keeps on getting stronger. So, the more foods we eat that contain high fructose corn syrup or refined sugar, the more likely we are to reach for seconds or thirds. Logically, consumption of sugar and high fructose corn syrup leads us to eat larger portions than we need, encouraging weight gain. It may seem that I am demonizing high fructose corn syrup without giving other refined sugars their fair share of criticism. Don't get me wrong, consuming too much of any sweetener will be damaging to our health and fuel the addiction. My concern is that many products containing high fructose corn syrup don't always jump out at us as being “sweetened.” It's easier to identify and avoid items one traditionally thinks of as sweet, like cookies, ice cream, or cake. The problem with high fructose corn syrup, as I noted earlier, is that it is embedded in a lot of products you would not typically think of as sweetened. In fact, many of these products we are led to think of as healthy based on how they are advertised to us. high fructose corn syrup is contained in much of the modern diet and much processed food. Also, as alluded to in the research, the chemical process of extracting high fructose corn syrup is cause for alarm.

The Incredible Eatable Egg

 Eggs are one of the most beneficial foods you can eat, and it's a shame they've been vilified for so long in the United States. In the U.S., roughly 280 million birds give us about 75 billion eggs per year, which is about 10 percent of the world supply. But not all eggs are created equal.  Eggs from truly organic, free-range chickens are FAR less likely to contain dangerous bacteria such as salmonella, and their nutrient content is also much higher than commercially raised eggs.

The dramatically superior nutrient levels are most likely the result of the differences in diet between free ranging, pastured hens and commercially farmed hens. If you are eating organically, then you have learned how important the diet and care of an animal is to the quality of its meat, and in this case, their eggs. But have you ever thought about what happens to these eggs AFTER they are collected?

You would think that organic eggs would be your best choice when picking them up at the grocery store. However, most states have laws that make them illegal unless all the eggs that are sold commercially are processed in a way that could damage them.

Some states require that all eggs receive a chlorine bath and mineral oil coating before they are nestled into their cartons.  There are vast differences in how eggs are processed and handled, even under the "certified organic" label.  As it turns out, what happens outside the shell is as important as what happens inside the shell, and that is the focus of this report.

Your Egg's Journey from Hen to Market 

Ideally, eggs should be processed the day after they are laid. The USDA requires processing within 30 days of lay. High quality eggs are processed within seven days of lay.

Egg processing involves the following six steps:

1. Egg collecting
2. Cooling
3. Cleaning/Disinfecting
4. Candling (a measure for assessing the interior quality of the eggs whereby eggs are held up in front of a high-intensity light and visually examined; among other problems, cracks can be identified that necessitate disposal of the egg)
5. Grading
6. Packing/Labeling

 It is the cleaning process that you as a consumer should be aware of, because in this step, chemicals and contaminants may be introduced that compromise your eggs' quality.

Why Eggshells are Like Your Skin 

Did you know that, like your skin, eggshells are actually a porous membrane rather than an impermeable barrier? An eggshell contains approximately 7,500 pores or openings. The outer surface is covered with a waxy cuticle (called the bloom when on a chicken egg), sealing the egg and helping prevent bacteria from entering.Gases are transferred and moisture is lost through these pores.When moisture is lost, carbon dioxide is also lost, speeding up the breakdown of the egg.  Loss of carbon dioxide causes the egg's pH to increase, which results in thinning of the albumen. 

Why is this important? 

Because commercial processing regularly destroys this protective cuticle.  As it turns out, it is standard industry practice to wash chicken eggs. Depending on the method of washing, the cuticle can be easily damaged, which leaves your eggs vulnerable to contamination and faster spoilage. The egg industry knows this, so to replace what Mother Nature put there for good reason, they must coat the egg with something—often mineral oil. It's akin to adding preservatives to processed foods.Not only is mineral oil a non-natural agent, but it's a petroleum product hat was never intended for you to eat.  Some egg producers use vegetable oil as a more natural alternative.  If you are a culinary talent, you might be surprised to hear that using eggs whose shells were oiled will prevent those "stiff peaks" from happening, because some percentage of the oil seeps into the egg white.  Not all eggs undergo oiling, but many larger producers do, particularly if they are preparing their eggs for long-distance shipment and/or storage.  According to the "incredible edible egg"  website, about 10 percent of all eggs are oiled. I could find no statistic about what percentage of eggs are cleaned in a way that their cuticle has been wiped out, but I suspect it is much higher than 10 percent.  Like your skin, what's put ON your egg goes INTO your egg. Meaning, whatever the eggshell comes into contact with can cross over this semi-permeable membrane and end up in your scrambled eggs, from chlorine to mineral oil to dish soap -- to salmonella.

Your Organic Eggs May Be Chlorinated or Rinsed in Lye 

According to A Guide to On-Farm Processing for Organic Producers: Table Eggs detergents and other chemicals used for "wet cleaning" eggs must either be non-synthetic or among the allowed synthetics on the National List of allowed non-agricultural substances (205.603 of the National Organic Standard).

These synthetics include:

• Chlorine (sodium hypochlorate)
• Potassium hydroxide or sodium hydroxide (lye)
• Sodium carbonate
• Ozone
• Hydrogen peroxide
• Peracetic acid (peroxyacetic acid) -- a mixture of vinegar and hydrogen peroxide.

 These agents serve mostly as sanitizers, rather than washing agents.  If chlorine is used at levels over 4 ppm, it must be followed with a clean water rinse at no more than 4 ppm residual levels. Chlorine itself is relatively benign and breaks down to chloride in your body -- which is not much different from the chloride ion in table salt.  However, chlorine can interact with organic materials to form highly toxic compounds called DBPs (Disinfection Byproducts), which can be carcinogenic and mutagenic. And eggs are an "organic material," which bears the question of what chemical interactions are occurring in a chlorinated egg that have yet to be discovered?  Instead of harsh chemicals, the guide cited above recommends cleaning eggs with plain vinegar (mixed with 3 parts water) because it is non-synthetic and quite effective at removing both bacteria and stains on the eggshells (which some people find objectionable).  Some farmers report rinsing eggs very quickly in water, just to dislodge any debris, and believe this is adequate. Others use a dry brushing process -- no liquids at all -- just a brush, sandpaper, or a loofah sponge.  This dry brushing technique is highly recommended for small producers.  If eggs are rinsed in water, it is very important that the wash water be about 20 degrees warmer than the eggs, and at least 90 degrees F, but not more than 40 degrees above the eggs' temperature because of the risk of thermal cracking. This proper temperature gradient encourages the contents of the egg to swell and push the dirt out of the pores. If the water is too cold relative to the egg, the egg can literally "suck in" the washing solution -- along with the bacteria in it. Water exposure should be as brief as possible to minimize the potential for contamination, and the eggs dried immediately.  Mineral oil is not listed in the National List of allowed substances.  I think it is unlikely that an organic farmer would choose to use mineral oil, but the regulations are so variable from state to state, and the national guidelines so nebulous, that there is lots of wiggle room.

Scrambled Federal and State Regulations on Eggs 

There are different federal and state regulations for egg farmers, depending on what the eggs are intended for. Eggs that are going to be used in egg products (i.e., those that will be cracked and emptied) are subjected to one set of regulations, and eggs that are sold as "table eggs" or "shell eggs," which are sold fresh and whole "in the shell," are subject to another set of regulations. And then there are state regulations, in addition to federal regulations.  In 1970, Congress passed the Egg Products Inspection Act (administered by the USDA) to ensure that eggs and egg products are safe for consumption. This act imposes specific inspection requirements for both shell eggs and egg products for anyone who sells eggs to retailers (grocery stores, restaurants, hotels, etc.).  In 1972, on-site inspections of all shell egg producers became required quarterly. However, any producer with a flock of less than 3,000 birds is EXEMPT from this act.  Every state has its own specific egg laws, which makes it more complicated to figure out what process your eggs have gone through. Although the USDA does not allow immersion washing (allowing eggs to soak in water), most small producers are not subject to those restrictions.  And most state egg laws do not specify washing methods.  For an extensive list of egg regulatory agencies, you can refer to this USDA Food Safety and Inspection Service "fact sheet."

Egg Cleaners and Sanitizers 

According to the USDA's publication "Guidance for Shell Egg Cleaners and Sanitizers": 

"Compounds used to wash and destain shell eggs are potential food additives. Therefore, they are regulated by the Food and Drug Administration (FDA). Unfortunately, FDA does not have any published regulations dealing with shell egg cleaning and destaining compounds." 

Leaves it wide open, doesn't it? The publication goes on to give some guidelines for egg cleaning chemicals, basically instructing farmers to use substances that are "GRAS" (Generally Recognized as Safe), but these substances are not limited in any way.  Since organic egg producers are interested in producing high-quality eggs, many of them—especially small, local farming operations—have implemented gentle washing methods that don't compromise the cuticle.  Interestingly, in Europe, Grade A eggs are not washed. According to the National Sustainable Agriculture Information Service:

"This practice is a result of research done in the early 1900s that indicated washing eggs before storage resulted in unpredictable and sometimes deleterious results. However, the length of wash time, cleanliness and temperature of the water and the proper use of sanitizers varied widely in these studies.
Older egg production books do not recommend washing eggs at all. In the past, it was important to protect the cuticle because refrigeration was not always possible."

To Refrigerate or Not to Refrigerate 

Despite what you've heard, eggs that are fresh and have an intact cuticle do not need to be refrigerated, as long as you are going to consume them within a relatively short period of time. In other countries, including most of Europe, eggs are frequently not refrigerated. In the U.S., refrigeration of eggs became the cultural norm when mass production caused eggs to travel long distances and sit in storage for weeks to months before arriving at your superstore. The general lack of cleanliness of factory farms has increased the likelihood that your eggs have come into contact with pathogens, amplifying the need for disinfection and refrigeration. Not only that, but as a culture, we are rather "germ phobic" here in the U.S., compared to other countries. So, IF your eggs are very fresh, and IF their cuticle is intact, you do not have to refrigerate them. According to Hilary Thesmar, director of the American Egg Board's Egg Safety Center:

"The bottom line is shelf life. The shelf life for an unrefrigerated egg is 7 to 10 days and for refrigerated, it's 30 to 45 days. A good rule of thumb is one day at room temperature is equal to one week under refrigeration."

Eggs purchased from grocery stores are typically already three weeks old, or older. USDA certified eggs must have a pack date on the carton, and a sell-by date. Realize that the eggs were often laid many days prior to the pack date. For cracking the egg carton dates code, click here. For more information about how to maximize the health benefits of your eggs.

Hello, Big Farma 

 About 95 percent of the eggs produced in the U.S. come from gigantic egg factories housing millions of hens under one roof. 

According to the American Egg Board:

• Prior to World War II, most egg production came from farm flocks of less than 400 hens. By the early 1960s, technological innovations caused a shift from small farms to huge commercial operations.
• There are currently about 245 egg companies with flocks of 75,000 or more.
• Of these 245 companies, 60 have at least one million laying hens, and 12 have more than 5 million hens.

You can only imagine how difficult -- if not impossible -- it is to keep 5 million hens healthy and happy, under one roof... a clucking nightmare! This is just another reason you should buy from your local organic farmer.  According to Robert Plamondon's Poultry Pages, the most common sources of dirty eggs are the following:

• Hens who sleep and poop in the nest boxes
• Hens who enter the nests with muddy feet
• Broken eggs (from insufficient nest litter, or too many hens jammed together)
• Traffic (too many hens coming and going in a small area)

 It is much easier to produce clean eggs than to clean dirty eggs.  Preventing dirty eggs is best done through better management of the hens and their nesting spaces, which greatly reduces the need for egg cleaning in the first place.  As the guide states, "Disease prevention in organic systems starts with clean birds." Your egg farmer should be paying attention to proper nutrition, clean water, adequate housing space, and good ventilation to reduce stress on the hens and support their immunity.  Crowded conditions in factory farms are a major reason why so many commercial eggs have to be bathed in caustic chemicals in order to be "safe" for you to eat!

How Can You Guarantee Clean, Fresh Eggs?

So, how can you tell if your eggs have been washed in chlorine or lye, or in some other chemical, or coated with mineral oil?

You certainly can't tell by looking at them.

The only way to know if your eggs have been washed or oiled (and using what agents) is to ask the producer -- and the only way to do that is to buy from small local farmers you have direct contact with.

It is important to know where your food comes from. And if you don't ask, they won't tell you.

The key here is to buy your eggs locally.  About the only time I purchase eggs from the store is when I am traveling or for some reason I miss my local egg pickup. But finding high quality organic eggs locally is FAR easier than finding raw milk as virtually every rural area has individuals with chickens. If you live in an urban area visiting the local health food stores is typically the quickest route to finding the high quality local egg sources. Farmers markets are another great way to meet the people who produce your food. With face-to-face contact, you can get your questions answered and know exactly what you're buying. Better yet, visit the farm -- ask for a tour. If they have nothing to hide, they should be eager to show you their operation.

Remember, clean and happy chickens lead to healthy eggs.

Color Them Hyper(active)

By Dr. Stephen Chaney, PhD

Each year between 3 and 10% of school aged children are diagnosed with attention deficit/hyperactivity disorder (ADHD), also known as hyperactivity. Most of these children are currently being treated with drugs. And these drugs have side effects - ranging from relatively minor (loss of appetite, weight loss, insomnia and mood swings) to major (suicidal thoughts, psychotic behavior and drug abuse).

So it is only natural for parents to ask whether there is a more natural approach that they could follow and, more specifically, whether diet could make a difference?  To answer that question lets start by looking at just one aspects of children's diets - the increasing prevalence of artificial food colors and preservatives in the diet. The average child today is consuming over 10 pounds of food additives every year!

The idea that food additives - specifically artificial colors and preservatives - might be responsible for hyperactivity was first raised by Dr. Ben Feingold over 30 years ago. He devised the Feingold Diet - a diet that was free of artificial food colors, preservatives and other artificial food additives.

Some small scale clinical studies suggested that the diet might be successful and millions of parents used the diet for their hyperactive children with great success. But the medical authorities pooh-poohed the Feingold Diet. They pointed out that when parents are putting their child on a special diet they are also giving that child more attention - and it might be the parent's increased attention that decreased the child's hyperactive behavior.

They also pointed out when you eliminate food additives from the diet you are decreasing the "junk" food and increasing fresh fruits and vegetables - in short the child's diet is much healthier. So eventually the Feingold Diet lost popularity - but the idea that artificial food colors & preservatives might trigger hyperactivity has refused to go away. In fact, a couple of recent studies have substantially strengthened the link between artificial ingredients and hyperactivity.

The first study was a meta-analysis of 15 previous studies looking at the effect of artificial food colors and preservatives on hyperactivity (Journal of Developmental & Behavioral Pediatrics, 25: 423-434, 2004). This meta-analysis concluded that artificial food colors & preservatives caused an increase in hyperactivity in 28% of the children tested. Almost all of the children in those previous studies were selected for the study because they had been diagnosed as hyperactive (ADHD).

However, a more recent study looked at 297 children from Southampton England who had not been diagnosed as hyperactive (Lancet, 370: 1560-1567, 2007). After an 8 week elimination phase in which artificial food colors and preservatives were removed from their diets, they were given a one week challenge consisting of fruit juice containing one of two different mixtures of four artificial food colors and the preservative sodium benzoate or a placebo.

The amount of artificial food colors and sodium benzoate in the fruit juice drinks was designed to match the average amount found in the English diet (which isn't all that different from the American diet). Once again, the results were clear. The amount of artificial food colors and preservatives found in the typical child's diet is enough to trigger hyperactivity in many children.

So what does that mean to you if you have a hyperactive child?  Could the simple act of eliminating artificial colors, flavors & preservatives from your child's diet eliminate hyperactivity and give you back that calm, sweet child that you love?

The available data suggest that removing artificial food additives from your child's diet can make a difference in their behavior, but I tend to side with experts who suggest that a holistic approach is best.

Eliminating food additives from your child's diet is important, but also make sure the diet is a healthy one, that your child is getting all of the nutrients that they need and that they are getting all of the attention and support that they need.


To Your Health!
Dr. Stephen G Chaney

note: If you would like my free information on a natural approach to ADD/ADHD please contact me. Thanks!

Infections, Fractures Linked to Acid Reflux Drugs

It saddens me when I read articles like this one. The first line of action is usually a drug approach. But there are natural remedies that are much safer and often times equally as effective. Taking good quality digestive enzymes and acidophilus (probiotics) have been known to work well and with no negative side effects. It would be great to get people off these nasty medications and onto a program of prevention and better health.

What do you think?

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