US Government Admits to Over Fluoridated Water for Americans


The US government has finally admitted they’ve overdosed Americans on fluoride and, for first time since 1962, are lowering its recommended level of fluoride in drinking water.1,2,3

About 40 percent of American teens have dental fluorosis,4 a condition referring to changes in the appearance of tooth enamel—from chalky-looking lines and splotches to dark staining and pitting—caused by long-term ingestion of fluoride during the time teeth are forming.

In some areas, fluorosis rates are as high as 70-80 percent, with some children suffering from advanced forms.

The former recommendation called for a fluoride level of 0.7 to 1.2 milligrams per liter (mg/L) of water. The new upper limit set by the US Department of Health and Human Services (HHS) is 0.7 mg/L, to prevent these visible signs of toxic overexposure.

Why Is a Drug Added to Water When the Dose Cannot Be Controlled?

It’s quite clear that when you add fluoride to drinking water, you cannot control the dose that people are getting, and fluoride is in fact not only a non-essential mineral but a toxic drug. This alone is one of the reasons why fluoride shouldn’t be added to drinking water at any level.

If a doctor somehow managed to force a patient to take a drug with known toxic effects and failed to inform them of the dosage and frequency, and never monitored their health outcome, they would be medically negligent and liable to legal and medical board action.

Yet water utilities administer this drug without a prescription, at the behest of the government, without any idea of who will get what dose and for how long, and without monitoring for side effects.

Fluoride is added to drinking water to, in theory, prevent a disease (tooth decay), and as such becomes a medicine by FDA definition. While proponents claim this is no different than adding vitamin D to milk, fluoride is not an essential nutrient. Moreover, fluoride isn’t even approved by the FDA for the prevention of cavities.

We now know that at a limit of 0.7-1.2 mg/L causes a great many people to overdose on the drug. Will an upper limit of 0.7 mg/L protect everyone forced to drink fluoridated water?

Considering the fact that people also get fluoride from toothpaste, dental rinses, processed foods, and beverages, the chances of overexposure are still present, even at this lowered level.

Many Will Still Be at Risk for Overexposure at Lowered Fluoride Level

At the previous level, 40 percent of US teens became “collateral damage.” What will the allowable damage be at the new level? The HHS said it will evaluate dental fluorosis rates among children in 10 years to assess whether they were correct about this new level.

Let’s say dental fluorosis goes down to 20 percent. Is 20 percent an acceptable level of harm? How about 10 percent? Who decides what the acceptable level of collateral damage is?

Remarkably, the Sacramento Bee5 reports that: “Recent unpublished federal research found there’s no regional differences in the amount of water kids drink. So it makes sense for the same levels to be used everywhere, health officials said.”

I’d be very curious to review that study, because I have a hard time imagining that kids everywhere drink the same amount of water!

It’s also a ludicrous assumption unless every single child is also exposed to the same amount of fluoride from other sources besides drinking water… and weighs the same… and has the same health status… and we know that’s simply not the case.

According to the HHS, the Environmental Protection Agency (EPA) “uses the 90th percentile of drinking water intake for all age groups to calculate the relative contribution for each fluoride source.”

What this means is that if you drink more water than the 90th percentile, you are not protected by this reduced level. People most likely to fall into that category include infants receiving formula mixed with fluoridated water, people working outdoors (especially in hot climates), athletes, and diabetics.

Dental Fluorosis Is NOT the Only Risk of Water Fluoridation

Barbara Gooch, a dentist at the Centers for Disease Control and Prevention (CDC) told NPR6 that “The only documented risk of water fluoridation is fluorosis, and it is primarily a cosmetic risk. Fluorosis in the milder form is not a health risk.”

This hints at a really deficient understanding of the available science on fluoride’s health effects. Dental fluorosis is the most visible form of fluorosis, but it’s far from being “just cosmetic” and of no further concern.

It can also be an indication that the rest of your body, such as your bones and internal organs, including your brain, has been overexposed to fluoride as well.

In other words, if fluoride is having a visually detrimental effect on the surface of your teeth, you can be virtually guaranteed that it’s also damaging other parts of your body, such as your bones. Skeletal fluorosis, which isn’t visible, is very difficult to distinguish from arthritis. Symptoms indicative of early clinical stage skeletal fluorosis include:

  • Burning, prickling, and tingling in your limbs
  • Muscle weakness
  • Chronic fatigue
  • Gastrointestinal disorders
  • Reduced appetite and weight loss

The second clinical stage of skeletal fluorosis is characterized by:

  • Stiff joints and/or constant pain in your bones; brittle bones; and osteosclerosis
  • Anemia
  • Calcification of tendons, or ligaments of ribs and pelvis
  • Osteoporosis in the long bones
  • Bony spurs may also appear on your limb bones, especially around your knee, elbow, and on the surface of tibia and ulna

All of this has been known since the 1930s, so it’s rather disingenuous to proclaim that dental fluorosis is the only documented risk of water fluoridation. If 40 percent of American teens have dental fluorosis, how many people suffer from skeletal fluorosis as a result of chronic fluoride overexposure? In one previous study, bone fracture rates also rose sharply with increasing severity of dental fluorosis. Studies have also demonstrated that fluoride toxicity, caused by overexposure, can lead to:

Increased lead absorption Disrupted synthesis of collagen Hyperactivity and/or lethargy Muscle disorders

Bone cancer (osteosarcoma) Increased tumor and cancer rate Arthritis Skeletal fluorosis and bone fractures

Genetic damage and cell death Damaged sperm and increased infertility Inactivation of 62 enzymes and inhibition of more than 100 Inhibited formation of antibodies, and immune system disruptions

Fluoride Has No Benefit for Teeth When Swallowed

You are beyond naïve if you believe that fluoride somehow selectively goes to your teeth when you swallow it. Rather, it accumulates throughout your body’s bones and tissues. What little benefit fluoride may have is achieved through topical application. Both the CDC and the World Health Organization (WHO) have noted that there is no discernible difference in tooth decay between developed countries that fluoridate their water and those that do not.7

The decline in tooth decay the US has experienced over the last 60 years, which is often attributed to fluoridated water, has likewise occurred in all developed countries, most of which do not fluoridate their water. So declining rates of dental decay is not in and of itself proof that water fluoridation actually works. It’s also worth noting that well over 99 percent of the fluoride added to drinking water never even touches a tooth; it simply runs down the drain, into the environment, where you can be guaranteed it’s doing nothing that is beneficial.

Health and Wellness Associates

Archived Article



Are You Curious About Quinoa


Eating a bowl of quinoa a day may lower your risk of premature death from diseases like cancer, heart disease, respiratory disease, and diabetes by 17 percent. This was the finding from a Harvard School of Public Health study, which followed more than 367,000 people for about 14 years.1

Those who ate about 1.2 ounces (34 grams) of quinoa per 1,000 kcal daily enjoyed the lowered risk of all-cause mortality.2 Unfortunately, the researchers lumped quinoa in with other whole grains and cereal fibers, even though quinoa is not a grain at all – it’s a seed.

Even the US Whole Grains Council featured quinoa as a whole grain of the month, so it’s no wonder so many are confused. Even the Whole Grains Council admitted:3

Quinoa… is in fact not technically a cereal grain at all, but is instead what we call a ‘pseudo-cereal’ – our name for foods that are cooked and eaten like grains and have a similar nutrient profile. Botanically, quinoa is related to beets, chard, and spinach, and in fact the leaves can be eaten as well as the grains.”

But make no mistake, while quinoa can be a healthy addition to your diet, I would not recommend feasting on whole grains; the two are quite different in terms of their nutritional value and effects on your health.

Quinoa Contains Both Healthy Fats and Protein

Quinoa is often described as the highest-protein “grain” (again, even though it’s a seed), and this is because it’s actually a complete protein. There are nine essential amino acids that you must get via your diet, as your body does not make them on its own.

Foods that supply all of the essential amino acids are generally known as “complete” proteins, while those that do not are known as “incomplete” proteins. Most grains lack adequate amounts of the amino acids lysine and isoleucine, making them incomplete proteins.

Quinoa, however, has higher amounts of both lysine and isoleucine, making it a complete protein. It is a particularly good source of lysine, which is important for immune system health, muscle repair, and may even reduce anxiety.4

There are about 24 grams of protein in one cup of quinoa, compared to about five grams in a cup of rice, and quinoa has 25 percent more protein than refined grains.5 In addition, quinoa is a valuable source of healthy fats, unlike most grains.

Close to 30 percent of the fatty acids in quinoa come from oleic acid, the same monounsaturated fatty acid found in olive oil and linked to reduced blood pressure and heart disease risk. About 5 percent of quinoa’s fatty acids are alpha-linolenic acid (ALA), a beneficial form of plant-based omega-3s.6 Also noteworthy, as Live Science reported:7

Most foods lose their healthy fatty acids when oxidized, but quinoa’s nutrients hold up to boiling, simmering, and steaming.”

Quinoa Is an Antioxidant Powerhouse

Quinoa is rich in phytonutrients, including antioxidants like ferulic, coumaric, hydroxybenzoic, and vanillic acid. Quinoa also contains the antioxidants quercetin and kaempferol, in concentrations that rival those found in berries like cranberries.8

Quercetin is an antioxidant that many believe prevents histamine release—making quercetin-rich foods “natural antihistamines.” Kaempferol, meanwhile, may help fight cancer and lower your risk of chronic diseases including heart disease. Antioxidant flavonoids in quinoa have also been found to lower the risk of dying from heart disease.9

Further, the phenolic acids in quinoa offer powerful anti-inflammatory benefits, and research shows daily consumption of quinoa may lower levels of inflammation in the fat tissue and intestines of rats.10 Compare this to most grains, which tend to increase levels of inflammation in your body.

Quinoa May Boost Heart Health, Lower Diabetes Risk

Quinoa contains a wealth of nutrients that are good for your heart, including monounsaturated fats. In one study published in the European Journal of Nutrition, consuming quinoa led to lower levels of triglycerides and free fatty-acids, which is associated with a lower risk of heart disease, than other gluten-free grains.11

Research also suggests quinoa has a favorable effect on blood sugar levels and may even help lower diabetes risk. In a study of rats fed a high-fructose diet, it was shown that “quinoa seeds can reduce most of the adverse effects exerted by fructose on lipid profile and glucose level.”12

Further, in a study of 10 traditional Peruvian grains, quinoa had the highest antioxidant activity, which the researchers believed may be useful for helping to manage type 2 diabetes and high blood pressure.13,14 And as noted by the George Mateljan Foundation:15

“With respect to type 2 diabetes, quinoa simply has too many things in common with other foods known to decrease risk. At the top of the list here would be its fiber and protein content. Quinoa is a good source of fiber—one of the key macronutrients needed for healthy blood sugar regulation.

It also provides outstanding protein quality, even in comparison to commonly-eaten whole grains. Strong intake of protein and fiber are two dietary essentials for regulation of blood sugar. Because chronic, unwanted inflammation is also a key risk factor for development of type 2 diabetes, the diverse range of anti-inflammatory nutrients found in quinoa also make it a great candidate for diabetes risk reduction.”

Quinoa Can Help You Increase Your Fiber Intake

Quinoa is a good source of protein, with about 12 grams in one cup. When it comes to fiber, the recommended amount is between 20 and 30 grams per day, but I believe about 32 grams per day is ideal. Unfortunately, most people get only half that, or less, which could put your health at risk.

In one study, those who ate the most fiber had a 25 percent reduced risk of dying from any cause within the next nine years, compared to those whose fiber intake was lacking.16

Previous research has also found an inverse association between fiber intake and heart attack, and research shows that those eating a high-fiber diet have a 40 percent lower risk of heart disease to begin with.17

Unfortunately, many people turn to whole grains to add fiber to their diets. While they certainly contain fiber, if you are insulin and leptin resistant they will raise your insulin and leptin levels, which is a major driver of most chronic diseases.

Besides, most whole-grain products on the market are highly processed, which further deteriorates their value. Instead, focus on eating more vegetables, nuts, and seeds, like quinoa.

As an added bonus, the fiber in quinoa can help you feel full longer. One study found that people who ate quinoa reported greater feelings of satiety than those who ate wheat or rice.18

An Excellent Gluten-Free Alternative

Gluten, a protein found in grains such as wheat, rye, and barley, causes the immune system to attack the intestines in people with celiac disease. But non-celiac gluten sensitivity may actually affect as many as 30 to 40 percent of the population, and according to Dr. Alessio Fasano at Massachusetts General Hospital, virtually all of us are affected to some degree.19

This is because we all create a substance called zonulin in the intestine in response to gluten. Glutinous proteins, known as prolamines, can make your gut more permeable, which allows partially digested proteins to get into your bloodstream that would otherwise have been excluded, any of which can sensitize your immune system and promote inflammation, contribute to chronic disease.

Once gluten sensitizes your gut, it then becomes more permeable and all manner of gut bacterial components and previously excluded dietary proteins—including casein and other dairy proteins—have direct access to your bloodstream, thereby further challenging your immune system. Gluten may even negatively impact mood and brain health.

Quinoa, which is nutritionally dense, makes an excellent alternative to some of the other gluten-free options, such as rice, corn, or potato flour. In fact, when quinoa was added to gluten-free products, it significantly increased their polyphenol content.20

Gluten also makes your gut more permeable, which allows proteins to get into your bloodstream, where they don’t belong. That then sensitizes your immune system and promotes inflammation and autoimmunity, both of which play a role in the development

Quinoa Can Be Eaten Hot or Cold, for Breakfast, Lunch, or Dinner

Quinoa’s nutritional profile makes it a smart choice for your health, especially in favor of grains, but its simplicity and versatility makes it an easy choice as well. You can easily substitute quinoa or quinoa flour for grains and grain flours in recipes. It cooks up in under 15 minutes, and has a mild nutty flavor and chewy texture that works well with a variety of flavors, hot or cold. Try quinoa in salads, soups or stews, as a breakfast porridge, and as a healthy side dish. You can even find quinoa noodles.

In fact, any time you’re tempted to reach for a grain, make it a habit to substitute quinoa instead. It’s an easy way to add valuable nutrition to your diet while avoiding the many pitfalls of eating too many grains.

Health and Disease

Why Do You Bruise Easily


Why Do You Bruise Easily

Any type of traumatic injury, such as a fall, can cause capillaries (small blood vessels) near your skin’s surface to break and leak red blood cells. This causes the reddish-purple or “black and blue” appearance of bruises on your skin.

Technically known as contusions, bruises may result from virtually any injury to blood vessels in your skin. As your body begins to heal, and metabolizes the blood cells, the bruise will typically fade to a green, yellow, or brown color before disappearing entirely.

It’s virtually inevitable that you’ll get a bruise once in awhile, but if you have bruises appearing often and can’t figure out why, there could be an underlying reason. You may have simply bumped your arm or leg and forgotten, or it could be something else entirely.

9 Reasons You May Bruise Easily

  1. Your Age

As you get older, your skin loses some of the protective fatty layer that provides cushioning against bumps and falls. Your skin also becomes thinner while the production of collagen slows. This means that it generally takes much less force to cause a bruise than it did when you were younger.

  1. Purpuric Dermatosis

This vascular condition, which is more common in the elderly, causes thousands of tiny bruises, often on your shins, which may have the appearance of cayenne pepper from afar.1 The bruises are the result of blood leaking out of small capillaries.

  1. Blood Disorders

Blood disorders such as hemophilia and leukemia can cause unexplained bruising, often because your blood fails to clot properly. If you have severe and frequent unexplained bruising, it’s a good idea to see a physician to rule out such disorders, especially if it seemed to come on suddenly.

  1. Diabetes

People with diabetes may develop dark skin discolorations, often in areas where skin touches other skin frequently. These discolorations may be mistaken for bruises, but they are actually due to underlying insulin resistance.

  1. Excessive Straining During Exercise

Putting your muscles under excessive strain, such as may occur during heavy weight lifting, can cause blood vessels to burst and lead to bruising. Microscopic tears in your muscle fiber caused by exercise can also cause bruises. In addition, if you engage in sports or vigorous exercise, you may be exposed to bumps and small traumas that cause bruises but not remember the actual impacts.

  1. Certain Medications

Medications such as aspirin, anticoagulant medications, and anti-platelet agents reduce your blood’s clotting ability and make bruising more likely. Medications including aspirin, prednisone, prednisolone, oral contraceptives, and others may also weaken your blood vessels, which increases the likelihood of bruises.2

  1. Family History

If you have close family members that tend to bruise easily, there’s a chance you will too (although there are usually steps you can take to overcome this potential genetic tendency).

  1. Pale Skin

Pale skin doesn’t make you more prone to bruising, but it does make any bruises you do get more visible than they would be on someone with darker skin.

  1. Sun Damage

While your body needs regular sun exposure to produce vitamin D (and get a host of additional benefits), excessive sun exposure – especially the type that leads to burning – can cause your skin to lose its pliability and resilience. This, in turn, makes bruising easier and more noticeable.

If you wish to turn this around, heal your body, and learn more about this; call us at:

Health and Wellness Associates