For many, the idea of “genetically modified” (GM) crops does not sit well. Opponents to GM crops, like Monsanto’s corn, worry that genetically altering the structure of food can have a profoundly negative impact on the body when it is eaten. Unfortunately, a recent study published by the University of Caen in France has validated such concerns.
Mouthwashes are marketed as a healthcare item, but recent research suggests that those that contain alcohol may cause an increased risk in oral cancer. Extended use of alcohol-containing mouthwashes can change the pH of the mouth and throat and dry their mucous membranes, which is associated with an elevated risk of mouth and throat cancers.
Many U.S. wines contain fluoride levels that are too high to allow them to be exported to Europe and other countries that have lower fluoride limits than the United States. These wines often contain as much as six parts per million of fluoride, as compared to the Environmental Protection Agency’s maximum contaminant level for fluoride of four parts per million.
For much of the 1900s, very little research was conducted to study the effect of fluoride accumulation on brain health. By the 1950s, the subject started to garner attention among a number of scientists, researchers, and dental health professionals. In 1990, a major milestone was reached when Dr. Jennifer Luke asked the question: How does the accumulation of fluoride affect the hard and soft tissues of the body?