Rather Be Healthy

Huge fluoride victory in Wichita: Voters put their foot down and say no to the water supply chemical additive
by J. D. Heyes

City officials in Portland have done everything they can – openly and behind closed doors – to force residents of both the city and the surrounding area to accept fluoridation, though the citizenry has obviously been getting along just fine without it.

A similar battle was being waged much further east, in Wichita, Kan., but the voters there put a stake through the heart of that effort on Election Day, voting to reject fluoridation of that city’s water supply.

There, 59 percent of voters soundly rejected the initiative, sending a message loud and clear that they aren’t prepared to allow city officials to force such a dangerous substance literally down their throats – despite concerted efforts by pro-fluoridation groups to confuse them. Voters similarly rejected a fluoridation effort in 1964 and 1978, local radio station KAKE reported.

Fluoride impedes brain and cognitive development

Supporters said what they always do – that fluoride helps prevent tooth decay and adding it to the water would save residents’ dental costs.

While those “facts” remain highly questionable, the negative effects of fluoride consumption, on the other hand, are well documented.

“The next time somebody tries to tell you that there is no scientific evidence proving that fluoride chemicals are harmful to human health, simply point them to a new study review recently published in the Institute of Environmental Health Sciences journal Environmental Health Perspectives that shows, for something like the 25th time now, that fluoride damages brain development and leads to significantly lower IQ levels in humans,” writes Ethan Huff for Natural News.

The study review, citing researchers from Harvard and China, noted there was “strong indications” that exposure to fluoride – for young, developing children in particular – can lead to improper cognitive and brain development.

Our results support the possibility of adverse effects of fluoride exposures on children’s neurodevelopment,” wrote Anna Choi, a research scientist at Harvard, and her colleagues in their report. “Fluoride readily crosses the placenta. Fluoride exposure to the developing brain, which is much more susceptible to injury caused by toxicants than is the mature brain, may possibly lead to damage of a permanent nature.”

Paul Connett, Ph.D., director of the Fluoride Action Network, pointed out that dozens of prior studies essentially reached similar conclusions.

‘I don’t trust the water’

“This is the 24th study that has found this association, but this study is stronger than the rest because the authors have controlled for key confounding variables and in addition to correlating lowered IQ with levels of fluoride in the water, the authors found a correlation between lowered IQ and fluoride levels in children’s blood. This brings us closer to a cause and effect relationship between fluoride exposure and brain damage in children,” he said.

“What is also striking is that the levels of the fluoride in the community where the lowered IQs were recorded were lower than the EPA’s so-called ‘safe’ drinking water standard for fluoride of 4 ppm and far too close for comfort to the levels used in artificial fluoridation programs (0.7 – 1.2 ppm),” he added.

But none of this hard data mattered much to the fluoride pushers in Wichita. There, pro-fluoridation group Wichitans for Health Teeth tried to compound the issue and muddy the waters.

Fortunately; however, most voters saw through the smokescreen.

“I pushed no, because it can mess up your teeth,” LaGina Walker, 34, told the Wichita Eagle. “And I don’t trust the water, period.”

Sources:

http://www.necn.com

http://www.naturalnews.com/037259_Portland_fluoride_poison.html

http://www.kake.com

http://www.prnewswire.com

http://www.kansas.com

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1. Artichokes — I never used to eat these at all previously, but just in the last couple years, I’ve grown to really love steamed artichokes! Many people have only used the artichoke hearts that come in a jar, and those are okay, but I think the REAL taste and health benefits come from getting whole artichokes and steaming them yourself. You can boil artichokes as well, but I prefer steaming them, and they take about 45-60 minutes in a steamer for a large artichoke.

Once we steam the artichoke, we like to make a dipping mix made of melted grass-fed butter, mixed with olive oil, and a little garlic and salt. Then we eat the “flesh” from the base of each leaf, and finally get to the anticipated grand finale… the artichoke heart, which is pretty scrumptious!

A whole artichoke is a reasonably hearty meal for one person, or shared between 2 or 3 people can be a nice appetizer or snack.

Artichokes are loaded with unique antioxidants (more than almost all other vegetables tested) that have powerful health benefits and helps to fight inflammation in your body. Some of the powerful antioxidants in artichokes are anthocyanins, cynarin, quercertin, rutin, luteolin, and silymarin.

This amazing vegetable is also purported to support healthy liver function, has powerful benefits for your digestive system, and also can improve your cholesterol ratios! Consider adding a couple artichokes a week to your meals and your body (plus your taste buds) will thank you.

2. Pistachios — these delicious little nuts are loaded with antioxidants, fiber, and minerals that all help protect your body and support good health. Don’t be fooled into thinking they are “fattening” as many people falsely think… remember those are good fats that help control your appetite and balance hormones. I won’t go into any more details on the health benefits of pistachios in today’s article, as we’ve already talked in full detail about health-protecting pistachios in this article here.

3. Cherries (and tart cherry juice) — The anthocyanins, queritrin, and quercetin as well as other antioxidants in cherries are powerful natural inflammation fighters. Plus, the phytochemicals in cherries are known to help relieve arthritis and gout, and also help protect your joints from degeneration.

I like to get whole cherries as a daily snack when they’re in season. At other times of the year, what I do is get small containers of cherry juice or cherry juice concentrate, and I add some of this to my unsweetened iced teas daily. My thought process is that this will help to protect my joints from damage over the years so that I’m still enjoying my skiing, hiking, and biking for decades to come.

Remember that most teas, onions, garlic, berries, and all herbs and spices all contain powerful phytonutrients that fight inflammation and protect your body from degenerative diseases, so don’t be shy with these!

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