Sudden rise in childhood inflammatory bowel disease!
Canadian doctors have noted that the rates of inflammatory bowel disease (IBD) in children have grown exponentially. Generally, the disease would show around age 20. Recently, though prevalence in children under 5 has been increasing.
The highest Crohn’s disease incidence is reported in Canada while highest ulcerative colitis rates are reported for Denmark, Iceland, and the United States. Researchers suspect that a combination of factors could be to blame, including diet, genetics, environment, impaired immune response and low vitamin D. Dr. Eric Benchimol, a paediatric gastroenterologist at the Children’s Hospital of Eastern Ontario, commented, “You speak to some of the older doctors who have been practicing for 20 or 30 years, they almost never saw children under five (diagnosed). Now it’s almost a regular occurrence.”
The medical community seems stymied over the cause of IBD and fail to connect the dots right before their eyes. Clearly, they are quoting that the older practising doctors for 20 to 30 years as never having seen such a crisis and the question that begs to be answered is this: what have we done as a society that is different and common practice today that did not exist 20 to 30 years ago? For one, we never had glyphosate sprayed on most of our GMO food crops and such highly processed food additives. And while we did have heavy amounts of antibiotics in the food and by prescriptions, it was not in conjunction with these new death eaters.
If researchers can agree that environmental factors contribute to IBD, they should be willing to look at all environmental factors–including those promoted by the medical community.
A 2012 study published in Paediatrics followed children from approx. age 2 to age 19 and tracked their prescribed antibiotics. These children had no history of IBD, but there was an 84% risk increase for developing it. The younger the child’s age, the greater the risk–the average risk increase per course of antibiotics was 6%, and also compounded when multiple antibiotics were given at once.
There have also been some studies examining the link between vaccines and IBD. A retracted Lancet study noted that in 8 of the 12 children studied, parents noticed behavioural changes following MMR vaccines. All 12 of the children developed intestinal abnormalities.
Digestive Diseases and Sciences released a study noting that the measles virus may be present in the intestine of patients with Crohn’s disease. In the study, while those with Crohn’s disease had a wild strain of measles virus, those who had ulcerative colitis, as well as those who had autism, had vaccine measles strains.
While IBD is devastating, diligence can kerb the risk. Be aware of antibiotics, vaccines, and GMO foods, as they can all affect the gut.
This article appeared first at Prevent Disease
While we are on the subject of toxic environmental stuff:
People who dine regularly on fast-food fare are going home with more than a full belly, according to a new study: They’re likely getting a dose of industrial chemicals, too.
Describing their conclusions as “striking,” researchers at George Washington University reported last week that they found significantly higher levels of certain types of phthalates in study participants who ate fast food than in those who avoided the Golden Arches and its competitors. But it’s not about the food, they concluded. It’s about how the food is processed and prepared.
“We’re not trying to create paranoia or anxiety, but I do think our findings are striking,” Ami Zota, an assistant professor of environmental and occupational health at George Washington University, told the Washington Post. “It’s not every day that you conduct a study where the results are this strong.”
Phthalates, a class of chemicals found in hundreds of consumer products, can leach, migrate, or off-gas from these products and enter the body through the skin, the lungs, and in the case of Zota’s research, via a meal at your favourite fast-food restaurant. These chemicals have been linked in a number of studies to adverse health effects, including cancer.
Earlier studies suggest that food sources contribute significantly to overall exposure to three specific chemicals — DEHP, DiNP, and BPA — that have been associated with health issues including diabetes, allergic diseases, high blood pressure and childhood development disorders. In 2014, the U.S. Department of Health and Human Services concluded that DEHP is “reasonably anticipated to be a human carcinogen.” Zota and her team set out to determine whether a fast-food habit would increase the levels of exposure.
“Phthalates have been shown to leach into food from PVC in materials like tubing used in the milking process, lid gaskets, food preparation gloves, conveyer belts, and food-packaging materials,” Zota and her coauthors write in the study, published in the journal Environmental Health Perspectives. “In fact, an intervention study reported that urinary BPA and DEHP were reduced by 66 percent and 53 to 56 percent, respectively when participants’ diets were restricted to food with limited packaging.”
Using data from U.S. nutrition surveys conducted between 2003 and 2010, which included a chemical analysis of the participants’ urine samples, Zota’s team found that about a third of the nearly 9,000 people surveyed reported eating a fast-food meal in the 24 hours prior to providing a urine sample. And those fast-food eaters all had higher levels of DEHP and DiNP.
Compared with subjects who ate no fast food, those who said they had eaten a small meal had 16 percent higher DEHP levels and 25 percent more DiNP. Those who said they had eaten a more sizable meal had DEHP and DiNP levels that were 24 percent and 39 percent higher, respectively. Fast-food intake did not affect BPA levels.
Those results held true even after researchers controlled for various lifestyle and demographic factors, such as age, gender, ethnicity, and household income.
Because of the cross-sectional design of the surveys the team analysed, the results do not prove a causal relationship between fast food and higher levels of these chemicals, but Zota argued that the nature of the fast-food environment — machinery, conveyor belts, and plenty of plastic — make a strong argument for more research. “I really hope this study helps raise public awareness about the exposure problems associated with our industrialised food system,” she said. CRAIG COX • APR 20, 2016
Meanwhile, until the next revelation from medical science as to the toxicity of just about everything, go and grab a copy of my book Food Is Life! I have covered these subjects and what you can do about them and more, to help you live a healthy toxic free life! You can get your copy here
Yours in Health and Harmony,