From The Blog

turmeric_vs_Ibuprofen

By Sayer Ji • Originally published on Greenmedinfo

An exciting new clinical trial published in The Journal of Alternative and Complementary Medicine has revealed that an effective natural alternative to the exceedingly popular pharmaceutical painkiller ibuprofen exists for the treatment of knee osteoarthritis (OA), and it is a familiar kitchen spice known to be far superior both in safety and the number of side benefits it confers to any drug in the non-steroidal anti-inflammatory (NSAID) drug class.

Last year, in a Lancet review on the topic, ibuprofen was identified to be as toxic to the heartas the banned anti-inflammatory drug Vioxx, likely contributing to tens of thousands of deaths from cardiovascular disease each year. This is one of the reasons why evidence-based natural alternatives are extremely important, especially when they involve culinary spices that are already known to be safe, affordable, accessible and time-tested.

Titled, “Efficacy and Safety of Curcuma domestica Extracts in Patients with Knee Osteoarthritis,”[i] themulti-center trial was conducted with 109 patients with primary knee osteoarthritis who were randomized to receive either ibuprofen 800 mg day ibuprofen (55 patients) or 2,000 mg turmeric (Curcuma domestica) per day (52 patients), for 6 weeks.  The ibuprofen was divided into 2 doses of 400mg daily, and the turmeric into 4 doses of 500 mg daily.

By Mark Hyman, M.D. • Originally posted on DrHyman.com

According to a recent article in the New York Times, “Food Corporations Turn to Chefs in a Quest for Healthy Flavor,” Big Food companies like PepsiCo, Kellogg’s, and even fast food giants like Taco Bell, are changing their ways in response to the increasing public demand for healthier food options. To improve their image as healthy food manufacturers, Big Food corporations have called upon top chefs to help them create healthy menu makeovers, infusing real, fresh, whole food into old recipe favorites.

Why is this happening now? Intense pressure brought on by politicians and their constituents (you and me!) has given these food manufacturers no choice but to respond to the public outcry for healthier food. It’s no longer enough for these companies to earn a profit by selling food that tastes good. People are beginning to use the power of the pocketbook to show these companies that the food they sell must also be nutritious.

That’s because people everywhere are waking up. They are beginning to see the dangers of genetically modified ingredients and all the sugar, salt, and fats hidden in our food supply. From fancy restaurants to fast food chains, chefs are catching on that people want their food to make them feel good, not just while they are eating it but hours, days, and years afterward.

By Sayer Ji • Originally posted on Greenmedinfo.com

According to the FDA’s legal definition, a drug is anything that “diagnoses, cures, mitigates, treats, or prevents a disease.”

The problem with this definition is that there are numerous substances, as readily available and benign as found on our spice racks, which have been proven by countless millennia of human experience to mitigate, prevent and in some cases cure disease, and which cannot be called drugs according to the FDA.

How can this be? Well, the FDA has assumed for itself Godlike power, requiring that its official approval be obtained before any substance can legally be used in the prevention and treatment of disease.