Fluoridation is linked to an increase in bone cancer

This post contains a summary of a paper published in Fluoride 26:83-96 1993 and a recipe for pancit.

Study title and author:

Books:

Fluoridation and cancer: The biology and epidemiology of bone and oral cancer related to fluoridation.

Yiamouyiannis JA.

This paper can be accessed at: http://www.fluorideresearch.org/262/files/FJ1993_v26_n2_p079-164.pdf

This study examined the link between bone cancer and fluoridation. Using 3 different data bases Yiamouyiannis found:

(a) The oral cancer rate for males under 20 was up to 60% higher in fluoridated areas compared to non fluoridated areas.

(b) The bone cancer rate for all males was about 50% higher in the fluoridated areas compared to the non fluoridated areas.

(c) The bone cancer rate for males under 20 was about 100% higher in the fluoridated areas compared to the non fluoridated areas.

Yiamouyiannis concludes: "These findings indicate that fluoridation is linked to an increase in bone cancer   and deaths from bone cancer in human populations among males under age 20 and that this increase in bone cancer is probably all due to an increase in osteosarcoma caused by fluoride".

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Pancit

Ingredients:

Food Mall: Pork Loin

1.5 lbs chicken breasts, cut into small bite size pieces

1 lb pork loin, cut into small bit size pieces
½ lb shrimp, tails removed and de-veined
2 tablespoons coconut oil
8 green onions, diced
2 teaspoons crushed garlic
4 carrots, grated
6-8 cups shredded green cabbage
¼ cup fermented soy sauce
1/4 cup chicken broth
2 tablespoons fish sauce
Black pepper to taste
Lemon wedges

Instructions:
In a large wok or skillet heat the coconut oil over medium to medium high heat. When the wok or pan is nice and hot, add the chicken, pork, green onions and garlic and saute for about 6-7 minutes or until the meat is done all the way through but still tender. Remove the meat from the pan and set aside. Add the cabbage and carrots to the wok or pan and cook until the cabbage is tender, about 4 minutes. Add the shrimp to the cabbage and saute together until the shrimps turn pink. Add the chicken and pork back to the veggies and pour in the coconut aminos or soy sauce, chicken broth, and fish sauce. Season with lots of black pepper. Stir well and cook for another minute or two. Serve in bowls with a lemon wedge.

Pancit