NSAIDs, which stands for Nonsteroidal anti-inflammatory drugs, have been mainstream pain relief since the 1980s. These are things like ibuprofen, Advil, Aleve, and aspirin. Their popularity grew due to their effectiveness in managing pain and inflammation, leading to widespread use in both prescription and over-the-counter forms.
We had heard of some side effects of long term use, like stomach irritation, but not needing them ourselves, never thought too much about it. Recently we heard an MD talking about a number of side effects from long term use that we weren't aware of and thought we'd share some of this information with you in case you were not aware of them like us.
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So, that was quite a list of things that can be affected by long term use of NSAIDs. The fact that they inhibit the production or the molecules that provide the cushion in our joints is crazy, isn't it? That they could ultimately be exacerbating the situation they're being taken to relieve. Oh my gosh.
But all these side effects, the stomach and intestinal issues, the increased risk of heart attack and atrial fibrillation, increased blood pressure and leaky gut, they all show up after long term use. So, short term use of a week or ten days to relieve temporary pain does't appear to be a problem.
We don't like to present negative things about common practices like taking over the counter pain relief medicine, but we were shocked at the range and seriousness of the long term side effects and wanted to bring it to light here. We aren't doctors and don't offer medical advice, so always follow your doctor's recommendations.
The recipe this week is a very simple dish, what we're calling The Three Sisters Meal. It's corn, beans and squash, topped with salsa and some avocado that we have found surprisingly delicious. These ingredients are called the Three Sisters because they have been grown together and prepared together for ages in Central America, providing the backbone of their traditional meals.
To your Amazing Health,
Connie and Bill
The Three Sisters Meal, Corn, Beans & Squash (Serves 2)
- ½ Kabocha, 1 Medium Butternut peeled, or 1 large Delicata Squash, cut into 2” cubes
- 15 ounce can Pinto beans, drained
- 2 cups frozen corn
- Salsa
- Avocado, cut in half and diced
Cook the squash the way you like it best. Bake it, boil it or steam it.
When squash is almost done, add beans and corn to a medium pan and heat stirring often, approximately 5 minutes.
Add diced squash to the mix and continue to heat another 5 minutes
Dish into bowls and top with salsa and avocado.
Note: We serve this with a side of steamed greens and cabbage and a vegetable you enjoy, beet, carrots, string beans, asparagus, zucchini, etc.
The vegetables you can add to the cabbage and greens and top with our Cesar Dressing from our website, made from nuts.