This post includes a summary of a paper published in Cancer Causes Control 2006 May;17(4):421-8 and a recipe for fast shrimp.
Study title and authors:
Age-specific fluoride exposure in drinking water and osteosarcoma
Bassin EB, Wypij D, Davis RB, Mittleman MA.
Department of Oral Health Policy and Epidemiology, Harvard School of Dental Medicine, and Clinical Research Program, Children's Hospital, USA. email@example.com
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16596294
This study examined the effects of fluoride levels in drinking water and the incidence of bone cancer in children under 20 years of age. Data was used from 11 hospitals and 103 cases of bone cancer reported. These were matched against 215 controls.
The study found:
(a) For males exposure to high levels of fluoride in the drinking water was associated with increased rates of bone cancer at all ages. This peaked at age 7 where there was a 446% increased risk.
(b) The association for females was much less pronounced.
Recipe of the day
|Food Mall: Red Shrimp|
4 big hand fulls of baby spinach leaves
2 tablespoons coconut oil
2 tablespoons coconut milk
1/2 tablespoon curry powder
Sea salt and black pepper to taste
In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve!