Higher drinking water fluoride levels are significantly associated with higher rates of mental retardation

This post includes a summary of a paper published in Fluoride Vol. 36 No. 2 84-94 2003 and a recipe for five spice stir fry.

Study title and authors:
EFFECT OF FLUORIDE IN DRINKING WATER ON CHILDREN’S INTELLIGENCE
Q Xiang,a Y Liang,a L Chen,b C Wang,b B Chen,a X Chen,b M Zhouc
Shanghai, P.R. China

Books:

aFor Correspondence: Dr Xiang Quanyong, Department of Occupational Health, School of Public Health, Fudan University (Formerly Shanghai Medical University), Shanghai, 200032, China. E-mail: quanyongxiang@yahoo.com.cn or yxliang@shmu.edu.cn. bCenter for Disease Control and Prevention, Jiangsu Province, China. cCenter for Disease Control and Prevention, Sihong County, Jiangsu Province, China.

This paper can be accessed at: http://www.fluorideresearch.org/362/files/FJ2003_v36_n2_p84-94.pdf

The Intelligence Quotient (IQ) was measured in 512 children, aged 8–13 years, living in two villages in Sihong County, Jiangsu Province, China, differing in the level of fluoride in their drinking water.

In the highfluoride village of Wamiao the mean IQ of 222 children was significantly lower than in the low-fluoride village of Xinhuai where the mean IQ of 290 children was higher.

Higher drinking water fluoride levels were significantly associated with higher rates of mental retardation.

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Recipe of the day

Five Spice Stir Fry

Ingredients:

1 pound ground beef

Food Mall: Ground Beef

1 pound medium sized shrimp

1 red bell pepper, diced
5 green onions, diced
3 cups purple cabbage, diced
3 cups broccoli spears, chopped
2 cups sliced mushrooms
2 tablespoons coconut oil
1 1/2 teaspoons Chinese Five Spice
1 teaspoon fresh grated ginger
2-4 teaspoons coconut aminos
2 teaspoons Thai Premium Fish Sauce
1/2 tablespoon sesame oil
1/4 cup chicken stock

Instructions:
In a large skillet or wok brown the ground beef. Add the onions and bell peppers and saute for 3 minutes. Add the coconut oil and the remaining veggies and saute for another 5-7 minutes. Add the grated ginger, Chinese Five Spice, coconut aminos, fish sauce, sesame oil, and chicken stock. Mix well and add the shrimp. Mix well and cook until the shrimp turn pink, about another 3-4 minutes. Serve topped with sliced raw almonds.

Five Spice Stir Fry