The FDA says that taking an over the counter supplement can be a health risk.

The following warning comes from the Food and Drug Administration (FDA) about a product distributed and sold under the name ‘WOW’, which  is really just another product in disguise, one that can cause serious harm.

Earlier in 2012, FDA twice warned the public about taking Reumofan Plus—marketed as a “natural” dietary supplement for the treatment of many conditions. It contains undeclared active ingredients found in prescription drugs that should only be used under the supervision of a health care professional.

Brad Pace, regulatory counsel at FDA’s Health Fraud and Consumer Outreach Branch, says some distributors have deliberately put a new label and a new name, WOW, on bottles of Reumofan Plus to deceptively sell remaining supplies. Pace says WOW has been distributed to online retailers and other distributors, as well as directly to consumers.

FDA is concerned that other distributors will also put different labels on Reumofan Plus and sell it under other names.

The agency offers this advice to consumers:

• Immediately consult a health care professional if you are now taking Reumofan Plus or WOW.
• Do not use any products with “Riger Naturals S.A.” printed on the bottom of the bottle. Reumofan Plus is manufactured in Mexico by Riger Naturals.
• Report any health problems related to these products to FDA’s MedWatch Safety Information and Adverse Event Reporting Program.

Serious Health Risks

Since June, FDA has received dozens of reports from consumers who used Reumofan Plus of serious, and sometimes fatal, outcomes. The reports include liver injury, severe bleeding, corticosteroid withdrawal syndrome, adrenal suppression and stroke.

FDA laboratory analysis confirmed that WOW contains the same undeclared prescription drug ingredients that are in Reumofan Plus:

• dexamethasone—a corticosteroid used to treat inflammatory conditions such as asthma and rheumatoid arthritis, that can increase the risk of infection, and cause increased blood sugar levels, changes in blood pressure, damage to bones, psychiatric problems. When taken for a prolonged period at high doses, it can cause adrenal suppression.
• diclofenac sodium—a non-steroidal anti-inflammatory drug (NSAID) that may cause increased risk of cardiovascular events, such as heart attack, as well as serious gastrointestinal problems.
• methocarbamol—a muscle relaxant that can cause sedation, dizziness and low blood pressure, and impair mental or physical abilities to perform tasks such as driving a motor vehicle or operating machinery.

In addition to causing injury on their own, the hidden drugs found in these products could interact with other medications, resulting in serious health consequences.

Medical Advice Needed

Because one of the hidden ingredients—dexamethasone—is a corticosteroid, people taking these supplements must work with their health care professional to safely stop taking the drug. A person who abruptly stops taking corticosteroids after long-term use or after taking high doses runs the risk of suffering from a withdrawal syndrome and life-threatening adrenal suppression.

The withdrawal syndrome may include nausea, low blood pressure, low blood sugar levels, fever, muscle and joint pain, dizziness and fainting. Adrenal suppression of cortisol production can be life-threatening because, among its many important roles in the body, cortisol is needed to maintain normal blood pressure and supply glucose to vital tissues, such as the brain and red blood cells, in response to stressors such as trauma, surgery, and infection.

FDA notes that there may be other harmful hidden ingredients in these products. Ingredients may vary from lot to lot, and products found to have hidden drug ingredients are generally not manufactured in a way that would ensure their quality and safety.

Source: This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

Holiday buffets are a popular way to entertain, but these kinds of food service, where foods are left out for long periods of time, can be a health hazard.

Here are some tips from the U.S. Department of Agriculture Meat and Poultry Hotline to help you have a safe holiday party.

Safe Food Handling
Always serve food on clean plates — not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly
If you are cooking holiday foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Use Shallow Containers to Store Holiday Foods
Divide holiday cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165 °F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200-250 °F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people’s hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule for Holiday Buffets
Holiday foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

Foodborne Bacteria
Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people’s hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus
Staphylococcus (“staph”) bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods — particularly cooked and cured meats and cheese and meat salads — sit at room temperature more than two hours. Thorough cooking destroys “staph” bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens
“Perfringens” is called the “cafeteria germ” because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes
Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow “keep refrigerated” label directions and carefully observe “sell by” and “use by” dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

The US Fire Safety Administration shares the following information to keep you safe this holiday season.

Decorating homes and businesses is a long-standing tradition around the holiday season. Unfortunately, these same decorations may increase your chances of fire. Based on data from the National Fire Protection Association (NFPA) and the U.S. Fire Administration (USFA), an estimated 240 home fires involving Christmas trees and another 150 home fires involving holiday lights and other decorative lighting occur each year. Together, these fires result in 21 deaths and $25.2 million in direct property damage.

Following a few simple fire safety tips can keep electric lights, candles, and the ever popular Christmas tree from creating a tragedy.

Learn how to prevent a fire and what to do in case a fire starts in your home. Make sure all exits are accessible and not blocked by decorations or trees.

Christmas Trees

What’s a traditional Christmas morning scene without a beautifully decorated tree? If your household includes a natural tree in its festivities, take to heart the sales person’s suggestion – “Keep the tree watered.”

Christmas trees account for hundreds of fires annually. Typically, shorts in electrical lights or open flames from candles, lighters or matches start tree fires. Well-watered trees are not a problem. A dry and neglected tree can be.

Selecting a Tree for the Holidays

Needles on fresh trees should be green and hard to pull back from the branches, and the needles should not break if the tree has been freshly cut. The trunk should be sticky to the touch. Old trees can be identified by bouncing the tree trunk on the ground. If many needles fall off, the tree has been cut too long and, has probably dried out, and is a fire hazard.

Caring for Your Tree

Do not place your tree close to a heat source, including a fireplace or heat vent. The heat will dry out the tree, causing it to be more easily ignited by heat, flame or sparks. Be careful not to drop or flick cigarette ashes near a tree. Do not put your live tree up too early or leave it up for longer than two weeks. Keep the tree stand filled with water at all times.

Disposing of Your Tree

Never put tree branches or needles in a fireplace or wood-burning stove. When the tree becomes dry, discard it promptly. The best way to dispose of your tree is by taking it to a recycling center or having it hauled away by a community pick-up service.

Maintain Your Holiday Lights

Inspect holiday lights each year for frayed wires, bare spots, gaps in the insulation, broken or cracked sockets, and excessive kinking or wear before putting them up. Use only lighting listed by an approved testing laboratory.

Do Not Overload Electrical Outlets

Do not link more than three light strands, unless the directions indicate it is safe. Connect strings of lights to an extension cord before plugging the cord into the outlet. Make sure to periodically check the wires – they should not be warm to the touch. Do not leave holiday lights on unattended!

Use Only Nonflammable Decorations

All decorations should be nonflammable or flame-retardant and placed away from heat vents. If you are using a metallic or artificial tree, make sure it is flame retardant.

Don’t Block Exits

Ensure that trees and other holiday decorations do not block an exit way. In the event of a fire, time is of the essence. A blocked entry/exit way puts you and your family at risk.

Never Put Wrapping Paper in the Fireplace

Wrapping paper in the fireplace can result in a very large fire, throwing off dangerous sparks and embers that may result in a chimney fire.

Avoid Using Lit Candles

Consider using battery-operated flameless candles, which can look, smell and feel like real candles.

If You Do Use Lit Candles

Make sure candles are in stable holders and place them where they cannot be easily knocked down. Keep candles at least 12 inches from anything that can burn. Never leave a room or go to bed with candles burning.

Never Put Lit Candles on a Tree

Do not go near a Christmas tree with an open flame – candles, lighters or matches.

Have a fire-free holiday season!

The U.S. Dept. of Agriculture Offers the Following Food Safety Tips for the Holiday.

• Wash hands with warm water and soap for 20 seconds before and after handling any food. Wash food-contact surfaces (cutting boards, dishes, utensils, counter tops) with hot, soapy water after preparing each food item. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
• Do not rinse raw meat and poultry before cooking in order to avoid spreading bacteria to areas around the sink and counter tops.
• When shopping in the store, storing food in the refrigerator at home, or preparing meals, keep foods that won’t be cooked separate from raw eggs, meat, poultry or seafood—and from kitchen utensils used for those products.
• Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for those that will not (such as raw fruits and vegetables).
• Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices.

• Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165°F. If the turkey is stuffed, the temperature of the stuffing should be 165°F.

• Bring sauces, soups, and gravies to a rolling boil when reheating.
• Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
• Don’t eat uncooked cookie dough, which may contain raw eggs.
• Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated, including pie—within two hours.
• Set your refrigerator at or below 40°F and the freezer at 0°F. Check both periodically with an appliance thermometer.
• Thaw frozen food safely in the refrigerator, under cold running water, or in the microwave—never at room temperature. Cook food thawed in cold water or in the microwave immediately.
• Allow enough time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely in the refrigerator.
• Don’t taste food that looks or smells questionable. When in doubt, throw it out.
• Leftovers should be used within three to four days, unless frozen.

 Keep Your Family Safe From Food Poisoning…Check your steps at FoodSafety.gov

Jack Meyer contributed the following guest post. While his post focuses on a nanny as a caregiver, much of what he says rings true for any child care provider that comes into your home to care for your child or children, be it a day worker or live-in nanny.

Mr. Meyer is a regular contributor to http://www.nannybackgroundcheck.com/. As a detective, he wants to share information about what can happen when people don’t fully verify the credentials of a caregiver or any employee. He also writes for various law enforcement blogs and sites.

Often parents get so focused on how the nanny is going to help them out with the kids that they forget that when a new nanny is hired, she needs help adjusting too.

It takes time for everyone acclimate to a new situation, especially when you’re bringing someone new into your home and expecting them to watch, get along with, and sometimes even teach your children. There are a few ways you can help your new nanny ease into her position:

1.      Set down your rules

This sounds like an obvious one, but a lot of times parents don’t think of this until they find themselves getting frustrated with their nanny for doing something wrong or differently than they would do it themselves. If there are certain rules that your family adheres to then it would be helpful for you to clearly lay those out for your new nanny so that she doesn’t inadvertently step on any toes. It’s harder to change habits after getting accustomed to them being a certain way than it is for your nanny to start nannying the way you want her too from the get-go.

2.      Regularly schedule reviews and meetings

It’s a good idea to check in with your nanny frequently to make sure that everything is going well and to make sure that everyone is happy with the situation as is, that way adjustments can be made if necessary. It’s good to step back and openly communicate about what’s working and what isn’t, so try having a review every couple months to assess how things are going and take time to talk to one another at the end of each day to address any problems your child may be having or progress he may have made.

3.      Give credit where credit is due

Sometimes you don’t know a good thing until it’s gone – try to acknowledge and compliment your nanny when it’s deserved. Everyone needs to hear “job well done” on occasion; it helps to foster a good work environment.

4.      Include the nanny in family events

From time to time it’s a good idea to include your nanny in picnics at the park or trips to the beach. You’re bringing someone into your home and having her care for some of the most important people in your life – your children. The more included they feel, the more comfortable they’ll become. Having a good, open relationship with your nanny is crucial to the success of the hire.

Hiring a nanny can be a wonderful and rewarding experience for you, your children and the nanny. It truly is a job that requires a great deal of passion towards the profession and it’s not an easy profession to undertake.

When the family is as committed to making the nanny comfortable as the nanny is to caring for the children it fosters a dynamic and successful relationship.