Fluoride

Fluoride is a form of the chemical element fluorine. It is used in medicine. Fluoride is commonly used in dentistry to strengthen enamel, which is the outer layer of your teeth.

Form of fluoride available

Amounts added to public water supplies is the safe amount of fluoride for most people. It is used in toothpaste and mouthwashes and is applied by dentists.

Treating osteoporosis (bone loss)

Fluoride taken by mouth continuously or cyclically increase bone mineral density, which is an indicator of bone strength. Fluoride is useful for improving bone strength in older age women.

Prevents tooth decay and cavities

Fluoride water is the most efficient way to prevent common childhood diseases such as tooth decay. Fluoride in community water systems prevents at least 25 percent of tooth decay in children and adults.

Tooth mineralization

Fluoride interacts with the teeth to form a material called fluorapatite, which mineralizes the teeth. Mineralization is a process of chemical hardening, and this effect prevents tooth demineralization (breakdown).

Prevent bacterial growth

Fluoride reduces the overgrowth of certain bacteria that may play a role in causing tooth decay. It is an ionic element that lowers the mouth’s pH level, making the environment more acidic and less hospitable to bacteria.

RDA for fluoride

Age Male (mg/day) Female (mg/day)
  • Children
  • 1 – 3 years0.70.7
  • Children 
  • 4 – 8 years1.01.0
  • Children
  • 9 – 13 years2.02.0
  • Adolescents
  • 14 – 18 years3.03.0
  • Adults
  • 19 +4.03.0
  • Pregnancy
  • 3.0
  • Breast-feeding
  • 3.0

    Sources of fluoride

    Raisins, grapes, wine spinach, black tea potatoes, blue crab, shrimps, cooked oatmeal, cooked beans, oysters, white rice, asparagus.

    Lemon garlic butter shrimps

    Ingredients

    • 1/3 cup butter, divided
    • 4 cloves garlic, minced (or 1 tablespoon)
    • 1 3/4 pounds (800 g) shrimp (or prawns), peeled and deveined, tails intact
    • Kosher salt and freshly ground black pepper, to taste
    • Juice of half a lemon (about 2 tablespoons — add more if desired)
    • 2 tablespoons water
    • Fresh chopped parsley to garnish

    Method

    • Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).
    • Fry shrimp and add salt and pepper to your taste. Cook 2 minutes on one side while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
    • Add in the remaining butter, lemon juice, and water. While stirring, cook until the butter melts and the shrimp have cooked through (do not overcook them). Take off heat. Taste test, and add more lemon juice, salt, or pepper, if needed to suit your tastes.
    • Garnish with fresh chopped parsley and serve over rice or pasta.

    Nutrient facts

    • Calories 338kcal
    • Carbohydrates 1g
    • Protein 40g
    • Fat 18g
    • Cholesterol 540mg
    • Sodium: 1544mg
    • Potassium 170mg 
    • Vitamin A 475IU
    • Vitamin C 9.1mg
    • Calcium 298mg
    • Iron 4.3mg
    • Fluoride 6%

    References

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    A wealth of knowledge and passion is brought with dual degrees in Naturopathic and Chiropractic. A proud family man, he is devoted to his wife and two children.

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