Link between drinking water high in fluoride during childhood and the incidence of bone cancer

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.

Books:

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. elise_bassin@post.harvard.edu

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.

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Recipe of the day

Fast Shrimp

Ingredients:

Food Mall: Red Shrimp

1 lb Wild Caught Argentinian Red Shrimp

1 bag frozen roasted red bell peppers and onions
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

Instructions:
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!

Fast Shrimp

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