Another Great animal health ArticleOmega-3 Fatty Acids and Your Health
D., R.N.Omega-3 Fatty Acids and Your Health
by Cheryl Winter, M.S., R.D., R.N.
Overview:
While you know omega as the last letter of the Greek alphabet, and meaning, the end, it is doubtful that you have heard the end about omega-3 fatty acids. In fact, youll be hearing more and more about this long-chain fatty acid and how important it is to your health, and how American diets should be increased in this nutrient.
Isnt FAT a Four-Letter Word?
No! Fat is not a bad word! Its understandable that people have come to believe that all fats are bad for them. For over two decades, dietary guidance has emphasized the importance of choosing a diet low in fat, saturated fat, and cholesterol. However, this is wrongly interpreted by consumers to mean that all fat is bad and should be eliminated from the diet. In fact, omega-3 fatty acids (and omega-6 fatty acids) are building blocks of every living cell in the human body, and are absolutely essential for normal health and development. Since the human body is unable to synthesize omega-3 and omega-6 fatty acids, and must obtain them through diet, they are called Essential Fatty Acids (EFAs).
Dietary Fats 101:
To have a clearer picture in understanding the classification of omega-3 fatty acids, lets review the three major categories of dietary fats:
Saturated Fats
Monounsaturated Fats
Polyunsaturated Fats
As you probably are already aware, these three major categories have various effects on blood cholesterol.
Saturated fats, in general, are shown to elevate LDL-cholesterol (the bad cholesterol), the type of cholesterol considered to be a major risk factor for heart disease. In contrast, diets higher in monounsaturated and polyunsaturated fats are known to decrease the bad LDL-cholesterol, without lowering the good HDL-cholesterol. In addition, when monounsaturated fats are consumed in greater amounts, studies indicate these individuals have lower cholesterol levels.
Within the Polyunsaturated Fats exists two subclasess of fatty acids (the EFAs):
Omega-3 Fatty Acids
Omega-6 Fatty Acids
Dont We Already Get Too Much Fat in the Diet?
It would appear from our nations obesity epidemic that we must be getting too much fat in the diet. And, indeed, that is the case. However, obesity is not just caused from excess fat, but from a multitude of problems, including excess calories (from all macronutrients, not necessarily just from fat), as well as from inactivity.
No matter what type of fat one consumes, each type has the same amount of calories and when eaten excessively without balancing with activity, will contribute to weight gain. However, in addition to being concerned about getting too much fat in the diet, one needs to be concerned about the ratio of omega-6 fatty acids to omega-3 fatty acids in the diet.
Beyond the Basics:
Omega-3 Fatty Acids
The principle omega-3 fatty acid is alpha linolenic acid (ALA). A healthy person will convert ALA into), and then into docosahexaenoic acid (DHA). In other words, ALA is the precursor to EPA and DHA, which are the omega-3 fatty acids that have the significant benefits (see specific foods below).
So, even if we get adequate ALA in our diets from plant sources, such as flax, walnuts, soy, and canola oil, the body must still convert it to the important EPA and DHA. EPA and DHA, however, are found primarily in fish and fish oils, and when these foods are consumed, the body does not have to convert them. The important omega-3 fatty acids, then, for health are:
ALA
EPA
DHA
Omega-6 Fatty Acids
Linoleic acid is the principal omega-6 fatty acid, and it is abundant in most cooking oils, including sunflower, safflower, soybean, and corn oil and processed foods. A healthy person will convert linoleic acid into gamma linolenic acid (GLA), which is then synthesized with EPA from the omega-3 fatty acid group, into eicosanoids. Eicosanoids are hormone-like compounds that aid in many body functions, and promote heart health by preventing blood platelets from clotting and sticking to the artery walls---effects that are similar to those observed with aspirin. Decreased clotting helps reduce the chances of blockages in an artery and thereby decreases the risk for heart attack or stroke. Eicosanoids also play a role in the reduction of inflammation, significant in heart disease, as well as other diseases like arthritis, lupus, asthma, diabetes.
However, in addition to the GLA that is produced from linoleic acid, GLA is also further metabolized to arachidonic acid, which has been shown to have properties of increased inflammation and increased clotting, thereby having potentially negative effects on health. These potentially negative effects, however, are minimized, if omega-6 fatty acids are in the proper amounts.
When the amounts of linoleic acid (omega-6 fatty acid) are too high, the conversion of ALA (omega-3 fatty acids) to the EPA (the biologically active form of omega-3 fatty acids), is reduced, and more of the GLA is used to make the more harmful arachondonic acid, than is used to make the more beneficial EPA. As complicated as this sounds, this is a very simplified explanation of the process.
To overcome the potential negative effects of the arachidonic acid, supplementation with GLA-rich foods such as borage oil, black currant seed oil, or evening primrose oil, has become popular. However, this is very controversial, with no scientific evidence to support it, and could be harmful, since GLA is eventually converted to arachidonic acid, thereby, defeating the purpose. Therefore, extreme caution should be used with these products.
How Much of the Fatty Acids do We Need:
Why are our diets too high in omega-6 fatty acids and too low in omega 3-fatty acids?
Human beings evolved consuming a diet that was much lower in saturated fatty acids than is todays diet. Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 fatty acid (ratio of 1-2:1) and much lower amounts of trans fatty acids than does todays diet. Contrast this to the modern American diet in which the ratio of omega-6 to omega-3 fatty acids is greater than 10:1, partially due to the indiscriminate recommendation to substitute omega-6 fatty acids to lower serum cholesterol concentrations.
In addition, intake of omega-3 fatty acids is lower today because of a decrease in fish consumption, as well as to the mass production of omega-6 oils like corn, safflower and peanut oil, which are widely consumed in our food supply. Our farm animals are fed with grain (as opposed to greens in the wild) and yield meat and eggs also high in omega-6 fatty acids. This also includes farm raised fish which are fed grains. Even cultivated vegetables contain fewer omega-3 fatty acids than do plants in the wild. Modern agriculture, with its emphasis on production, has decreased the omega-3 fatty acid content in many foods.
Cardiovascular benefits derived from the consumption of the marine omega-3 fatty acids were first noticed during epidemiological studies in the Greenland Inuits, an Eskimo population that consumed large amounts of traditional marine mammals and fish, and had little mortality from coronary artery disease. EPA and DHA are found to be in abundance in cold-water fish, such as salmon, trout, mackerel, and tuna. Fish do not make these fats but obtain them from the plankton they eat; the colder the water, the more omega-3s the plankton contains.
Plain English, Please!
This is obviously a very complicated subject, and scientists continue to study and discover new links to how fats affect our health. In the mean time, here is the best available nutritional advice, in regards to the omega-3 fatty acid issue:
Although we need to increase the amount of omega 3-fatty acids in the diet (from plants and fish), this will not be totally effective without decreasing the amount of omega-6 fatty acids in our diet, especially if only plant based omega-3 fatty acids are consumed. Too much omega-6 fatty acid will inhibit the conversion of plant-based ALA to EPA, thereby reducing the full benefits of the omega-3 fatty acids. This is more of an issue for vegetarians who do not eat fish, however.
To some degree, by increasing omega-3 fatty acids, you will be decreasing your intake of other fats. It is still recommended by health-promoting organizations, such as the American Hearth Association to:
Limit harmful saturated fats found in animal products, such as full-fat dairy products like whole milk, ice cream, hard cheeses, as well as cakes and cookies, and fried foods. Limit total fat to approximately 30% of caloric intake. The good monounsaturated fats, such as found in foods like olives and olive oil, canola oil, avocados and nuts, continue to be essential in our diets.
Because omega-6 fatty acid is still an essential fatty acid, it should not be totally eliminated, but its intake can be limited by reducing the intake of processed foods, such as crackers, chips, cookies, cakes and fried foods.
The minimum healthy intake for both omega-3 and omega-6 fatty acids per day in adults is 1.5 grams of each. One tablespoon of flaxseed oil can provide this amount, or larger amounts of other omega 3- fatty acid-rich foods can be consumed. The best scientific evidence suggests an intake of omega-3 fatty acids of at least 650 mg per day. There is strong evidence that consuming considerably more than 650 mg per day provides even more health benefits. The average American diet contains less than 200 mg per day of the omega-3 fatty acids EPA and DHA.
Omega-3 Fatty Acids Rich Foods:
Plant Products
(high in ALA)
flaxseed
tofu
walnuts
canola oil
wheat germ
green leafy vegetables
(spinach, mustard greens, purslane, collards)
Animal Products
(high in EPA & DHA)
salmon
herring
mackerel
bluefish
sardines
albacore tuna
halibut
Benefits of Omega-3 Fatty Acids:
promote cardiovascular health
increase memory and learning ability
helps brain & vision development of infants
decreased development of age-related macular degeneration (AMD)
reduces risk of stroke and hyptertension
improves regulation of heartbeat
helps boost immune system (defends against cancer)
promotes natural joint flexibility and mobility (decreases rheumatoid arthritis)
reduces symptoms of depression
reduces risk of dementia, e.g. Alzheimers disease
reduces the amount of triglycerides released into blood
increases HDL levels
Other Important Facts:
Eating two to three, 3-ounce servings of fish per week is supported by the American Heart Association, with at least two servings from fish high in EPA and DHA
Avoid fish with potential high levels of toxins and pay attention to advisory warnings for eating fish from questionable waters
Children and pregnant and lactating women should consume fish with caution due to risk of mercury intoxication
Fish oil supplements are NOT to be used in place of eating the actual food
Studies show that eating as little as one serving per week of fatty fish can reduce your risk of cardiac arrest by 50-70%
Since omega-3 fatty acids inhibit blood clotting, supplements should not be used by those who have blood clotting disorders or by individuals taking anticoagulant medications
Most vitamins and most herbal supplements do not contain any omega-3 fatty acids
The positive benefits seen with omega-3 fatty acids generally occur with continued use of greater than 12 weeks
Do not use flaxseed oil for cooking (heat destroys the EFA)
Flaxseed is preferable to flaxseed oil because of the healthy lignans and fiber content, not available in flaxseed oil.
-=-=-=-=-=-=-= -=-=-=--=-=-=-=-=-=-=-=-
Cheryl Winter, M.S., R.D., R.N. is a Registered Dietitian/Nutritionist, Registered Nurse and ACSM Fitness Instructor. Cheryl is owner and operator of HealthSteps Rx, Inc. at http://www.HealthStepsRx.com a wellness organization that will help you Build a Better LifeOne Step at a Time.
Learn all about HealthSteps Rx, Inc. Weight Management Program via TeleClasses, without leaving your home or office: http://www.healthstepsrx.com/services/online/steppower.htm
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
This article is available for reprint in your opt-in ezine,
website or ebook. You MUST agree not to make any changes
to the article and the RESOURCE BOX MUST be included.
(c) 2004 www.HealthStepsRx.com . All Rights Reserved
by Cheryl Winter, M.S., R.D., R.N.
Overview:
While you know omega as the last letter of the Greek alphabet, and meaning, the end, it is doubtful that you have heard the end about omega-3 fatty acids. In fact, youll be hearing more and more about this long-chain fatty acid and how important it is to your health, and how American diets should be increased in this nutrient.
Isnt FAT a Four-Letter Word?
No! Fat is not a bad word! Its understandable that people have come to believe that all fats are bad for them. For over two decades, dietary guidance has emphasized the importance of choosing a diet low in fat, saturated fat, and cholesterol. However, this is wrongly interpreted by consumers to mean that all fat is bad and should be eliminated from the diet. In fact, omega-3 fatty acids (and omega-6 fatty acids) are building blocks of every living cell in the human body, and are absolutely essential for normal health and development. Since the human body is unable to synthesize omega-3 and omega-6 fatty acids, and must obtain them through diet, they are called Essential Fatty Acids (EFAs).
Dietary Fats 101:
To have a clearer picture in understanding the classification of omega-3 fatty acids, lets review the three major categories of dietary fats:
Saturated Fats
Monounsaturated Fats
Polyunsaturated Fats
As you probably are already aware, these three major categories have various effects on blood cholesterol.
Saturated fats, in general, are shown to elevate LDL-cholesterol (the bad cholesterol), the type of cholesterol considered to be a major risk factor for heart disease. In contrast, diets higher in monounsaturated and polyunsaturated fats are known to decrease the bad LDL-cholesterol, without lowering the good HDL-cholesterol. In addition, when monounsaturated fats are consumed in greater amounts, studies indicate these individuals have lower cholesterol levels.
Within the Polyunsaturated Fats exists two subclasess of fatty acids (the EFAs):
Omega-3 Fatty Acids
Omega-6 Fatty Acids
Dont We Already Get Too Much Fat in the Diet?
It would appear from our nations obesity epidemic that we must be getting too much fat in the diet. And, indeed, that is the case. However, obesity is not just caused from excess fat, but from a multitude of problems, including excess calories (from all macronutrients, not necessarily just from fat), as well as from inactivity.
No matter what type of fat one consumes, each type has the same amount of calories and when eaten excessively without balancing with activity, will contribute to weight gain. However, in addition to being concerned about getting too much fat in the diet, one needs to be concerned about the ratio of omega-6 fatty acids to omega-3 fatty acids in the diet.
Beyond the Basics:
Omega-3 Fatty Acids
The principle omega-3 fatty acid is alpha linolenic acid (ALA). A healthy person will convert ALA into), and then into docosahexaenoic acid (DHA). In other words, ALA is the precursor to EPA and DHA, which are the omega-3 fatty acids that have the significant benefits (see specific foods below).
So, even if we get adequate ALA in our diets from plant sources, such as flax, walnuts, soy, and canola oil, the body must still convert it to the important EPA and DHA. EPA and DHA, however, are found primarily in fish and fish oils, and when these foods are consumed, the body does not have to convert them. The important omega-3 fatty acids, then, for health are:
ALA
EPA
DHA
Omega-6 Fatty Acids
Linoleic acid is the principal omega-6 fatty acid, and it is abundant in most cooking oils, including sunflower, safflower, soybean, and corn oil and processed foods. A healthy person will convert linoleic acid into gamma linolenic acid (GLA), which is then synthesized with EPA from the omega-3 fatty acid group, into eicosanoids. Eicosanoids are hormone-like compounds that aid in many body functions, and promote heart health by preventing blood platelets from clotting and sticking to the artery walls---effects that are similar to those observed with aspirin. Decreased clotting helps reduce the chances of blockages in an artery and thereby decreases the risk for heart attack or stroke. Eicosanoids also play a role in the reduction of inflammation, significant in heart disease, as well as other diseases like arthritis, lupus, asthma, diabetes.
However, in addition to the GLA that is produced from linoleic acid, GLA is also further metabolized to arachidonic acid, which has been shown to have properties of increased inflammation and increased clotting, thereby having potentially negative effects on health. These potentially negative effects, however, are minimized, if omega-6 fatty acids are in the proper amounts.
When the amounts of linoleic acid (omega-6 fatty acid) are too high, the conversion of ALA (omega-3 fatty acids) to the EPA (the biologically active form of omega-3 fatty acids), is reduced, and more of the GLA is used to make the more harmful arachondonic acid, than is used to make the more beneficial EPA. As complicated as this sounds, this is a very simplified explanation of the process.
To overcome the potential negative effects of the arachidonic acid, supplementation with GLA-rich foods such as borage oil, black currant seed oil, or evening primrose oil, has become popular. However, this is very controversial, with no scientific evidence to support it, and could be harmful, since GLA is eventually converted to arachidonic acid, thereby, defeating the purpose. Therefore, extreme caution should be used with these products.
How Much of the Fatty Acids do We Need:
Why are our diets too high in omega-6 fatty acids and too low in omega 3-fatty acids?
Human beings evolved consuming a diet that was much lower in saturated fatty acids than is todays diet. Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 fatty acid (ratio of 1-2:1) and much lower amounts of trans fatty acids than does todays diet. Contrast this to the modern American diet in which the ratio of omega-6 to omega-3 fatty acids is greater than 10:1, partially due to the indiscriminate recommendation to substitute omega-6 fatty acids to lower serum cholesterol concentrations.
In addition, intake of omega-3 fatty acids is lower today because of a decrease in fish consumption, as well as to the mass production of omega-6 oils like corn, safflower and peanut oil, which are widely consumed in our food supply. Our farm animals are fed with grain (as opposed to greens in the wild) and yield meat and eggs also high in omega-6 fatty acids. This also includes farm raised fish which are fed grains. Even cultivated vegetables contain fewer omega-3 fatty acids than do plants in the wild. Modern agriculture, with its emphasis on production, has decreased the omega-3 fatty acid content in many foods.
Cardiovascular benefits derived from the consumption of the marine omega-3 fatty acids were first noticed during epidemiological studies in the Greenland Inuits, an Eskimo population that consumed large amounts of traditional marine mammals and fish, and had little mortality from coronary artery disease. EPA and DHA are found to be in abundance in cold-water fish, such as salmon, trout, mackerel, and tuna. Fish do not make these fats but obtain them from the plankton they eat; the colder the water, the more omega-3s the plankton contains.
Plain English, Please!
This is obviously a very complicated subject, and scientists continue to study and discover new links to how fats affect our health. In the mean time, here is the best available nutritional advice, in regards to the omega-3 fatty acid issue:
Although we need to increase the amount of omega 3-fatty acids in the diet (from plants and fish), this will not be totally effective without decreasing the amount of omega-6 fatty acids in our diet, especially if only plant based omega-3 fatty acids are consumed. Too much omega-6 fatty acid will inhibit the conversion of plant-based ALA to EPA, thereby reducing the full benefits of the omega-3 fatty acids. This is more of an issue for vegetarians who do not eat fish, however.
To some degree, by increasing omega-3 fatty acids, you will be decreasing your intake of other fats. It is still recommended by health-promoting organizations, such as the American Hearth Association to:
Limit harmful saturated fats found in animal products, such as full-fat dairy products like whole milk, ice cream, hard cheeses, as well as cakes and cookies, and fried foods. Limit total fat to approximately 30% of caloric intake. The good monounsaturated fats, such as found in foods like olives and olive oil, canola oil, avocados and nuts, continue to be essential in our diets.
Because omega-6 fatty acid is still an essential fatty acid, it should not be totally eliminated, but its intake can be limited by reducing the intake of processed foods, such as crackers, chips, cookies, cakes and fried foods.
The minimum healthy intake for both omega-3 and omega-6 fatty acids per day in adults is 1.5 grams of each. One tablespoon of flaxseed oil can provide this amount, or larger amounts of other omega 3- fatty acid-rich foods can be consumed. The best scientific evidence suggests an intake of omega-3 fatty acids of at least 650 mg per day. There is strong evidence that consuming considerably more than 650 mg per day provides even more health benefits. The average American diet contains less than 200 mg per day of the omega-3 fatty acids EPA and DHA.
Omega-3 Fatty Acids Rich Foods:
Plant Products
(high in ALA)
flaxseed
tofu
walnuts
canola oil
wheat germ
green leafy vegetables
(spinach, mustard greens, purslane, collards)
Animal Products
(high in EPA & DHA)
salmon
herring
mackerel
bluefish
sardines
albacore tuna
halibut
Benefits of Omega-3 Fatty Acids:
promote cardiovascular health
increase memory and learning ability
helps brain & vision development of infants
decreased development of age-related macular degeneration (AMD)
reduces risk of stroke and hyptertension
improves regulation of heartbeat
helps boost immune system (defends against cancer)
promotes natural joint flexibility and mobility (decreases rheumatoid arthritis)
reduces symptoms of depression
reduces risk of dementia, e.g. Alzheimers disease
reduces the amount of triglycerides released into blood
increases HDL levels
Other Important Facts:
Eating two to three, 3-ounce servings of fish per week is supported by the American Heart Association, with at least two servings from fish high in EPA and DHA
Avoid fish with potential high levels of toxins and pay attention to advisory warnings for eating fish from questionable waters
Children and pregnant and lactating women should consume fish with caution due to risk of mercury intoxication
Fish oil supplements are NOT to be used in place of eating the actual food
Studies show that eating as little as one serving per week of fatty fish can reduce your risk of cardiac arrest by 50-70%
Since omega-3 fatty acids inhibit blood clotting, supplements should not be used by those who have blood clotting disorders or by individuals taking anticoagulant medications
Most vitamins and most herbal supplements do not contain any omega-3 fatty acids
The positive benefits seen with omega-3 fatty acids generally occur with continued use of greater than 12 weeks
Do not use flaxseed oil for cooking (heat destroys the EFA)
Flaxseed is preferable to flaxseed oil because of the healthy lignans and fiber content, not available in flaxseed oil.
-=-=-=-=-=-=-= -=-=-=--=-=-=-=-=-=-=-=-
Cheryl Winter, M.S., R.D., R.N. is a Registered Dietitian/Nutritionist, Registered Nurse and ACSM Fitness Instructor. Cheryl is owner and operator of HealthSteps Rx, Inc. at http://www.HealthStepsRx.com a wellness organization that will help you Build a Better LifeOne Step at a Time.
Learn all about HealthSteps Rx, Inc. Weight Management Program via TeleClasses, without leaving your home or office: http://www.healthstepsrx.com/services/online/steppower.htm
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
This article is available for reprint in your opt-in ezine,
website or ebook. You MUST agree not to make any changes
to the article and the RESOURCE BOX MUST be included.
(c) 2004 www.HealthStepsRx.com . All Rights Reserved
ABOUT THE AUTHOR
Cheryl Winter, M.S., R.D., R.N. is a Registered Dietitian/Nutritionist, Registered Nurse and ACSM Fitness Instructor. Cheryl is owner and operator of HealthSteps Rx, Inc. at http://www.HealthStepsRx.com a wellness organization that will help you Build a Better LifeOne Step at a Time. Learn all about HealthSteps Rx, Inc. Weight Management Program via TeleClasses, without leaving your home or office: http://www.healthstepsrx.com/services/online/steppower.htm
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Featured animal health ItemsHollister 8747 Centerpointlock 5/Box
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Omron Portable Wrist Blood Pressure Monitor Hem-629
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Convatec 125273 Sur-Fit Natura 10/Box
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Olay Active Hydrating Beauty Fluid Original 4oz
"Original Active Hydrating Beauty Fluid Light, Non-Greasy Formula Dermatologist Tested Non-Comedogenic (Won't Clog Pores) Moisturizes- Penetrates quickly, providing your skin with an immediate surge of active moisture to soothe dryness without a greasy feel. Improves- Helps your skin replenish its own essential fluids so skin is softer, smoother, and more supple. Restores- Works like the essential fluids abundant in young skin to help restore skin to its natural beauty and diminish the appearance of fine lines and wrinkles. Directions: Apply liberally on face and neck twice each day, or as often as needed, to help your skin stay soft, smooth, and radiant. Avoid direct contact with the eye. Ingredients: Water , Cetyl Palmitate , Glycerin , Mineral Oil , Petrolatum , Cetyl Alcohol , Glyceryl Hydroxystearate , Stearic Acid , Steareth-100 , Dimethicone , Octyldodecyl Myristate , Fragrance , Potassium Hydroxide , DMDM Hydantoin , Iodopropynyl Butylcarbamate , Tetrasodium EDTA , Acrylates/C10-30 Alkyl Acrylate Crosspolymer , Carbomer , FD&C Red No. 4 Questions? 1-800-285-5170 www.olay.com Dist. by Procter & Gamble Cincinnati, OH 45202"
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animal health in the newsBeefing About Beef - 코리아타임즈Mon, 14 Apr 2008 09:18:27 GMT
Beefing About Beef코리아타임즈, South Korea - Apr 14, 2008Their biggest weapon is a recommendation of the World Organization for Animal Health, or OIE in its Spanish acronym, which allows in principle beef exports ... |
Bayer launches second animal research project in IndiaTue, 15 Apr 2008 14:10:59 CST
Panaji, April 15 Bayer HealthCare
Animal Health is preparing to launch a three year research project in India aimed at surveying parasite-transmitted
...
Can vitamins do you harm? Scientists say supplements may even shorten your lifeWed, 16 Apr 2008 01:27:55 GMT
Comments Claims: Are vitamins and supplements doing more harm than good? Vitamins taken by around a third of the population do not extend life and may even cause premature death, according to a respected group ...
Labels: private health cover | health article | wholesale health and beauty
"Description Removes plaque between teeth to help prevent gum disease. Designed to be especially gentle on even the most sensitive gums. Directions Wind an 18-inch piece of floss around your middle fingers, leaving about 4 inches of floss between them. Grasp floss firmly between thumb and index finger of each hand. Gently slide floss between teeth, using a slow sawing motion to slip between tight teeth. Move floss up and down against tooth to clean both above and below the gum line, curving the floss around the tooth for best results. Repeat cleaning procedure for each tooth. Every few teeth, move to a clean piece of floss by unwinding floss from one finger and rewinding it onto the other finger"
"Laxative Uses Relieves occasional constipation (irregularity). This product usually produces bowel movement in 1/2 to 6 hours.Directions Do not exceed the maximum recommended daily dose in a 24 hour period. Shake well before use. Dose may be taken once a day preferably at bedtime, in divided doses, or as directed by a doctor. Drink a full glass (8 oz) of liquid with each dose. Adults and children 12 years and older: 2 to 4 tablespoonsful. Children 6 to 11 years: 1 to 2 tablespoonsful. Children under 6 years: Ask a doctor.Warnings Ask a doctor before use if you have: kidney disease; stomach pain, nausea, or vomiting; a sudden change in bowel habits that lasts over 14 days. Ask a doctor or pharmacist before use if you are taking a prescription drug. This product may interact with certain prescription drugs. Stop use and ask a doctor if: you have rectal bleeding or no bowel movement after using this product. These could be signs of a serious condition; you need to use a laxative for more than 1 week. If pregnant or breast-feeding, ask a health professional before use. Keep out of reach of children. In case of overdose, get medical help or contact a Poison Control Center right away.Active Ingredients Per Teaspoon (5 mL): Magnesium Hydroxide 400 mgInactive Ingredients Flavor; Mineral Oil; Sodium Hyprochlorite; Sodium Saccharin; Water"
"Handy for travelers, stops bleeding immediately, no unsightly bandages.Directions: Moisten Pencil At Tip With Water And Dab On Cut Gently, Rinse And Dry Styptic Pencil After Each Use.Ingredients: Active Ingredients: Aluminum Sulfate.Warnings: For external use only. Avoid eye area. Keep out of reach of children."""
"Condoms Uses Helps reduce the risk of pregnancy and sexually transmitted diseases. If used properly, latex condoms will help to reduce the risk of transmission of HIV infection (AIDS) and many other sexually transmitted diseases. Deeper Ribs than Ever Before - Designed to increase stimulation. Made from Premium Quality Latex - To help reduce the risk. Silky Smooth Lubricant - For comfort and sensitivity. Golden Transparent Color - To add to the sensory experience. Special Reservoir End - For extra safety. Each Condom Is Electronically Tested - To help ensure reliability.Directions See warnings and carefully follow instructions for use printed on inner side of carton.Warnings TROJAN Brand Latex Condoms, when used properly, are highly effective against pregnancy - although no contraceptive can guarantee 100% effectiveness. Any use of TROJAN Brand Latex Condoms for other than vaginal intercourse can increase the potential of damage to the condom. TROJAN Brand Latex Condoms, when used properly, may help reduce the risk of catching or spreading many Sexually Transmitted Diseases ('STDs') such as syphilis, gonorrhea, chlamydia infections, genital herpes and AIDS; however, they cannot eliminate the risk. For maximum benefits, it is important to follow the instructions for use printed on the inner side of this package. Failure to do so may result in the loss of benefits of a condom. During intimate contact, lesions and various body fluids can transmit STDs. Therefore, a new condom should be applied each and every time before any such contact occurs."
"Iron Supplement Uses Helps supplement iron. Directions Fill dropper to prescribed level and dispense with a single squeeze of the dropper bulb. The full prescribed dose will be given. It is normal for a small amount of the solution to remain in the tip of the dropper. FER-IN-SOL iron drops may be given by dispensing directly into the mouth with the 'Safti-Dropper,' or by mixing with water or fruit juice. Warnings Accidental overdose of iron-containing products is a leading cause of fatal poisoning in children under 6. Keep this product out of reach of children. In case of accidental overdose, call a doctor or poison control center immediately. Temporary discoloration of the teeth due to iron drops can be minimized by thorough brushing. Active Ingredients Per 0.6 mL Dropperful: Iron 15 mg; Sugar; Sorbitol; Water; Ferrous Sulfate; Citric Acid; Alcohol (0.2% V/V); Sodium Bisulfite (Preservative); Natural Flavors """
