 |
| Books: |
This post features a summary of a study presented at the International Association for Dental Research 83rd General Session and Exhibition, July 4, 2008 and a recipe for baked fish with eggplant and tomatoes.
Study title and authors:
Fluoride and its effect on human intelligence. A systematic review.
Authors: Michael Connett and Hardy Limeback
International Association for Dental ResearchThis paper can be accessed at: http://fluoridealert.org/connett.limeback.pdf
This review of 20 studies examining the effect of Fluoride on IQ, found 18 of the studies show an association between high fluoride exposure and decreased human intelligence.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall
Recipe of the day
Baked Fish with Eggplant and Tomatoes
Ingredient list:
2-4 catfish (or any white fish) fillets
1 large eggplant1 sweet yellow onion
 |
| Food Mall: Catfish |
1 14.5-ounce can of diced tomatoes
Extra virgin olive oil
Crushed red pepperExtra virgin olive oil
Black pepper
Oregano
Salt
Directions:
Add 1 or 2 tablespoons of olive oil to sauté pan over medium heat. Chop onion into bite-sized pieces and add to hot oil. Peel the eggplant, chop into bite-sized pieces, and add to pan. Add tomatoes and all the juices from the can. Add a generous dusting of salt, oregano, crushed red pepper, and black pepper and stir ingredients. Cover and let cook for 5-10 minutes. Transfer vegetables from pan to an airtight container and store in refrigerator overnight. When you are ready to continue, preheat oven to 400 degrees. Transfer half the vegetables to sauté pan over medium heat. Lay fish across bottom layer and then add the rest of the vegetables on top of the fish as a top layer. Cover and bake in oven 15-20 minutes until you can pull flakes of fish from the fillets easily with a fork. When done, transfer everything to plates and enjoy!
 |
| Baked Fish with Eggplant and Tomatoes |
