Tea and Fluoride: How Much the Leaves Carry and What Studies Found

Table of Contents

1. The Short Version
2. Why the Tea Plant Collects Fluoride
3. Older Leaves Carry the Most
4. Measured Amounts in a Cup of Tea
5. Brewing Time, Leaf Size and the Water Used
6. Brick Tea and Whole Communities With Fluorosis
7. Skeletal Fluorosis Case Reports in Heavy Tea Drinkers
8. What the Case Reports Have in Common
9. Tea as a Fluoride Source in Pregnancy
10. The 2026 Canadian Tea and IQ Finding and Its Limits
11. What Is Not Known
12. Key Research Papers
13. Connections
14. Featured Videos

The Short Version

• The plant is a fluoride collector. A 2025 scoping review of 88 studies found fluoride concentrated most in mature leaves (808 µg per gram) and least in roots (30.86 µg per gram).
• Tea type matters. Across the studies in that review, average brewed fluoride ran: brick tea 4.78 mg/L, black tea 2.73 mg/L, green tea 1.37 mg/L, white tea 0.49 mg/L and herbal tea 0.17 mg/L.
• Many ordinary teas exceed fluoridated water. A U.S. study of supermarket black, green and matcha teas measured 0.521 to 6.082 mg/L, and its authors noted that most teas contained more fluoride than water fluoridated at 0.7 mg/L.
• Skeletal fluorosis from tea is documented in case reports from the United States and the United Kingdom and in a 2026 letter from New Zealand. The U.S. reports describe people drinking 1 to 2 gallons a day for decades.
• Whole communities in Tibet, Inner Mongolia and western China that drink brick tea daily show high rates of dental and skeletal fluorosis even where their drinking water is low in fluoride.
• The 2026 pregnancy finding is an association in one Canadian cohort: each 0.5 mg/day more fluoride estimated from the mother’s tea went with a 2.24-point lower full-scale IQ in her child at age 3 to 4. It is observational and relies on self-reported tea drinking.

Why the Tea Plant Collects Fluoride

The 2025 scoping review describes tea as naturally accumulating fluoride from the soil. A 2003 review from Hong Kong put it plainly: the tea plant “takes up a large quantity of aluminium” and fluoride “from acidic soils.” The 2025 scoping review found that fluoride in tea fell as soil pH rose (a correlation of −0.76), meaning the more acidic the soil, the more fluoride the leaves tended to hold.

A study of tea gardens in Anhui province, China, found that the fluoride in tea leaves was significantly linked to the amount of water-soluble fluoride in the soil. It also found large differences between tea varieties grown in the same region, and differences by season: of eight varieties harvested over three seasons, leaves held the most fluoride in summer and the least in spring.

One finding matters for anyone wondering whether processing adds fluoride. The same Anhui study reported that the tea manufacturing process did not introduce fluoride contamination. The fluoride is in the leaf when it is picked. What processing changes is how much of it comes out into the cup: the study found leaching was 6.8% higher from black tea and 14.1% higher from white tea than from fresh leaves, and pointed to withering (the step of letting picked leaves wilt) rather than rolling or fermentation as the step with the greatest effect.

Tea plants also store aluminium alongside fluoride. A 2023 study of 35 teas sold in Slovenia found that the two rose together in brewed tea so closely that one could be estimated from the other. Aluminium in tea is a separate topic, but it shows that the plant’s habit of collecting elements from acidic soil is not limited to fluoride.

Older Leaves Carry the Most

Fluoride builds up in a tea leaf over its life, so the age of the leaf at harvest is one of the biggest factors in how much fluoride a tea contains. The 2025 scoping review put the order as mature leaves > stems > buds > roots. The Anhui study reported that leaf fluoride was “directly related to the maturity of the tea leaves at harvest.”

This is why brick tea stands out. The 2003 Hong Kong review described brick tea, a pressed tea drunk daily by herding peoples in Tibet, Inner Mongolia and north-west China, as a low-quality tea made mainly of old tea leaves. A study in Sichuan province examined the raw materials of brick tea and found that old leaves were “the major contributors” to its high fluoride and aluminium. The same study found that the soils of the tea plantations were within the normal range, so the soil was not what made brick tea high in fluoride; the choice of old leaves and of certain plant varieties was. One variety held two to three times more fluoride and aluminium than three others. Four brands of brick tea tested held significantly more fluoride than eleven brands of green tea.

Tea sold in Europe and North America shows related patterns. Several surveys found black tea in bags among the higher-fluoride products, and finer leaf particles released more fluoride (see the next two sections). Matcha, a powdered green tea in which the whole leaf is drunk rather than steeped and removed, also measured high in two studies.

Measured Amounts in a Cup of Tea

Studies report fluoride in brewed tea in milligrams per litre (mg/L). For a sense of scale, a 200 mL cup is one fifth of a litre, so a tea measured at 3 mg/L gives about 0.6 mg of fluoride per cup. That conversion is simple arithmetic, not a measured figure, and real cups vary in size and strength. Water fluoridated at the U.S. target of 0.7 mg/L gives about 0.14 mg in the same cup.

What the studies measured:

• Pooled average across 88 studies (2025 scoping review). Brick tea 4.78 mg/L; black tea 2.73 mg/L; green tea 1.37 mg/L; white tea 0.49 mg/L; herbal tea 0.17 mg/L. By the arithmetic above, that is roughly 0.96 mg per 200 mL cup of brick tea, 0.55 mg for black, 0.27 mg for green and 0.10 mg for white.
• Black tea bags in Ireland (2016). Fifty-four brands of black tea bags measured 1.6 to 6.1 mg/L, with a mean of 3.3 mg/L. The authors, who are critics of water fluoridation, concluded that habitual tea drinking in Ireland could push total fluoride intake to levels linked with chronic harm.
• Supermarket teas in the United States (2021). Three black teas, two green teas and three matcha products, brewed for 2 minutes in fluoride-free water, ranged from 0.521 to 6.082 mg/L. Matcha powder had the highest concentration.
• Tea bags and loose teas in Denmark (2022). Thirty-three tea-bag products ranged from 0.34 to 2.67 mg/L. Fifty-seven loose teas ranged 0.72 to 4.50 mg/L for black, 0.56 to 1.58 mg/L for oolong, 1.28 to 1.50 mg/L for green and 0.33 to 1.17 mg/L for white.
• Teas sold in Slovenia (2023). Thirty-five teas ranged from 0.34 to 4.79 mg/L. Average fluoride ran black tea in filter bags > green tea in filter bags > loose black leaves, which were about equal to loose green leaves.
• Matcha in Poland (2022). Brewed matcha measured 3.36 to 4.03 mg/L depending on harvest time and water temperature; the dry powder held 118.39 to 121.65 mg per kilogram.
• Tea in Thailand (2021). After 5 minutes of brewing, black tea released 2.54 mg/L, herbal tea 0.40 mg/L and white tea 0.21 mg/L.

Measurements of the dry leaf, rather than the brew, come mainly from China. A survey of 558 Chinese tea products found mean fluoride of 63.04 mg/kg in green tea, 99.74 in black, 52.19 in white, 101.67 in pu’er, 159.78 in oolong and 110.54 in reprocessed tea; its authors concluded that drinking these teas does not generally lead to excess fluoride for the general population. The Anhui study tested 115 market teas and found a range of 5.0 to 306.0 mg/kg, average 81.7 mg/kg, and its risk model found no fluorosis risk from drinking them. These two Chinese surveys and the Irish and Danish studies reached different conclusions about risk; their abstracts do not allow a direct comparison of the assumptions behind them.

For children, the 2025 scoping review estimated that black tea gave children aged 4 to 8 a daily fluoride intake of 0.078 mg per kilogram of body weight, and that brick tea drinking exceeded World Health Organization guideline values in all age groups.

Brewing Time, Leaf Size and the Water Used

How tea is made changes how much fluoride ends up in the cup, and the studies agree on three factors.

• Brewing time. The 2025 scoping review found that brewing time was strongly linked to fluoride release (a correlation of 0.82), with black tea bags reaching 6.01 mg/L after 30 minutes. Its authors listed brewing for under 5 minutes as one way to limit release.
• Leaf size. Smaller leaf particles released more fluoride in the scoping review, and the Thai study found fluoride release was inversely linked to leaf size: the finer the cut, the more fluoride came out.
• The water. The Thai study found that purified water released less fluoride from the leaves than other water types. Fluoride already in the water also adds to the total. In a 2008 U.S. case report, tap water with about 1.2 ppm (1.2 mg/L) fluoride was used to make an extra-strength instant tea that measured 5.8 ppm; the tea powder supplied about 35 mg of the 44 mg the patient took in daily from her drink.

Fermentation also raised fluoride release in the scoping review, which is consistent with black tea measuring higher than green in most surveys. The Anhui study, however, placed the main effect on withering rather than fermentation itself.

Brick Tea and Whole Communities With Fluorosis

The clearest evidence that tea alone can cause fluorosis comes from herding communities in western and northern China who drink brick tea, often as butter tea or milk tea, many times a day. In these places the drinking water is usually low in fluoride, which separates tea from water as a source.

• Tibetans in Sichuan (1996). Among children aged 8 to 15 in Daofu County, dental fluorosis was found in 51.2% of 375 Tibetan children and 11.05% of 161 Han children. The skeletal fluorosis survey covered 658 Tibetans and 41 Han; the abstract gives a skeletal fluorosis rate of 32.83% in the Tibetans and zero in the Han. Daily fluoride intake was 5.49 mg for Tibetan children and 10.43 mg for Tibetan adults, and about 94% of it came from brick tea and zanba, a food prepared with brick tea.
• Mongol, Kazak and Yugu children in Gansu (1997). Drinking water held 0.11 to 0.32 mg/L, yet milk tea made with brick tea held 2.58 to 3.69 mg/L. Dental fluorosis affected 52%, 84% and 76% of the children in the three groups, and was linked to milk tea and to no other part of the diet.
• Adults in Naqu County, Tibet (2003). Water held 0.10 mg/L and there was no air pollution source, but buttered tea held 3.21 mg/L. Adults took in about 12 mg of fluoride a day, 99% of it from brick tea foods. Of 111 adults aged 30 to 78, 89% had clinical signs on examination; the most common X-ray pattern, affecting 74%, was the dense-bone (osteosclerosis) type, and joint disease caused disability in a significant number. The authors judged this brick-tea fluorosis more severe than the water-borne and coal-burning types seen elsewhere in China.
• Herders in Inner Mongolia (2009). In one village, brick tea as drunk measured 1.81 mg/L on average and herders’ urine fluoride averaged 1.45 mg/L, against water of 0.70 mg/L. The authors suggested the brick tea was the likely cause of the higher urine levels.
• Osteoarthritis in Tibetans (2024). A cross-sectional study grouped people by fluoride intake from tea. In the two highest groups, osteoarthritis was 2.2 and 2.7 times as common as in the lowest group. Being cross-sectional, it shows a link at one point in time, not cause.

Skeletal Fluorosis Case Reports in Heavy Tea Drinkers

Outside regions with brick tea, skeletal fluorosis from tea appears mainly as case reports. A case report describes one or a few patients; it shows that something can happen, not how often. A 2011 case report stated that exposure to 20 mg of fluoride a day for 20 years of adult life is expected to cause symptomatic skeletal fluorosis.

• Instant tea, United States (2005). A Missouri team reported a 52-year-old woman with skeletal fluorosis after drinking 1 to 2 gallons of double-strength instant tea daily through her adult life. (The details here come from the team’s 2008 follow-up paper, which summarised this first case.)
• Instant tea, United States (2008). A 49-year-old woman had widespread muscle and bone pain from her mid-30s, first considered fibromyalgia, and increasingly dense bones of the central (axial) skeleton. She had drunk 2 gallons of instant tea a day since age 12. Her spine bone density Z-score was +10.3 (0 is average for her age). Serum fluoride was 120 µg/L (reference 20 to 80), and her urine held 18 mg of fluoride per gram of creatinine (reference under 3). Her drink supplied about 44 mg of fluoride a day.
• Four patients at a U.S. metabolic bone clinic (2007). Between 1997 and 2006, four patients had bone disease traced to excessive tea drinking; three had toxic serum fluoride levels (above 15 µmol/L). All four had unexpectedly high spine bone density, higher at the spine than the hip. Other features included nausea, vomiting and weight loss, leg pain sometimes with stress fractures, kidney impairment and raised alkaline phosphatase. The authors noted that compulsive drinking habits and poor kidney function may make fluoride build-up more likely.
• Tea and toothpaste, United Kingdom (2011). A 53-year-old woman came to hospital with a broken foot bone and was found to have a bone density T-score of +11 at the spine and +7.6 at the hip. Serum, urine and tissue fluoride were very high, linked to excessive tea drinking and toothpaste consumption.
• Brewed tea, United States (2011). A 48-year-old woman had severe chronic bone and joint pain, a curved upper spine and a spine Z-score of +9.9 after drinking 1 to 2 gallons of brewed orange pekoe tea (a grade of black tea) daily for more than three decades. Fluoride was high in her blood, urine, fingernails and toenails and in a reproduction of her drink. Her kidneys worked normally. Her pain resolved over several months after she stopped drinking the tea while continuing vitamin D (ergocalciferol).
• Image report, United States (2013). A one-page image report in a major general medical journal is titled “Skeletal fluorosis due to excessive tea drinking.” No abstract is published, so no details are given here.
• New Zealand (2026). A letter in an internal medicine journal is titled “Skeletal fluorosis from excessive tea drinking.” It has no published abstract, so it is recorded here by title only.

What the Case Reports Have in Common

Read together, the reports share a pattern:

• Very large volumes over many years. The amounts described, 1 to 2 gallons (about 4 to 8 litres) a day for decades, are far above ordinary tea drinking.
• Strong or concentrated preparations. Two cases involved extra-strength instant tea, and one involved tea combined with swallowed toothpaste.
• Very dense spine bones. Bone density scores of +9.9 to +11 at the spine were the most consistent finding. The authors of the U.K. case wrote that fluorosis needs to be excluded in people with unexpectedly high bone density.
• Pain that was easy to misread. Widespread pain was first labelled fibromyalgia in one case; stomach symptoms and stress fractures appeared in others.
• Kidney function as a factor. The Mayo Clinic group listed kidney impairment as something that may make build-up more likely, while the 2011 brewed-tea patient developed fluorosis with normal kidney function.

The way the body handles fluoride in bone, and the stages of skeletal fluorosis, are covered on the Skeletal Fluorosis page. The kidney side is covered on the Fluoride, the Kidneys and the Liver page.

Tea as a Fluoride Source in Pregnancy

Interest in tea during pregnancy grew out of the pregnancy cohort studies of fluoride and children’s IQ described on the Fluoride, Brain Development and IQ page. If fluoride before birth matters, then every source a pregnant woman takes in matters, and in low-fluoride regions tea can be the largest one.

A 2022 study in Denmark, where drinking water held only 0.10 to 0.18 mg/L, measured fluoride in spot urine samples from 118 women in the first three months of pregnancy. Seventeen percent drank tea daily, and their urine fluoride was higher than that of women who drank none (p=0.002). The Danish authors called for fluoride content to be printed on tea packages so that buyers could make informed choices. One of the authors disclosed serving as an expert witness in a U.S. court case on the fluoride limit for drinking water.

The 2026 Canadian Tea and IQ Finding and Its Limits

In 2026, researchers working with the Canadian Maternal-Infant Research on Environmental Chemicals (MIREC) cohort, the same pregnancy cohort behind the 2019 IQ study discussed on the IQ page, looked at tea specifically.

What they did. The study included 485 mother-child pairs. Mothers reported during pregnancy how much tea, coffee and water they drank. The researchers estimated each mother’s fluoride intake from tea by combining the known fluoride content of tea with each 200 mL cup of tap water. The children’s full-scale IQ was tested at 3 to 4 years of age, and the analysis was adjusted for other factors that affect IQ.

What they found.

• Most mothers (61%) drank green or black tea during pregnancy, but daily drinking was uncommon: 2.3% for green tea and 8.4% for black tea.
• Women who drank tea took in more fluoride in total, 0.76 mg/day on average, than women who did not, 0.41 mg/day.
• Each 0.5 mg/day more fluoride estimated from tea alone was associated with a 2.24-point lower full-scale IQ in the child (95% confidence interval −3.93 to −0.55).
• Each 0.5 mg/day more fluoride from all drinks combined was associated with a 1.67-point lower full-scale IQ (95% confidence interval −3.10 to −0.24).
• The link between total fluoride intake and IQ did not differ between tea drinkers and non-drinkers (p for interaction 0.58). In other words, the study did not find that fluoride from tea acted differently from fluoride from other drinks; tea simply added to the total.

The authors concluded that fluoride from tea in pregnancy was associated with lower child IQ independent of other drinks. Their abstract suggests that pregnant women may limit tea intake and calls for clearer labelling of fluoride content on tea.

The limits, as the design sets them.

• It is an observational study. It shows an association, not proof that tea fluoride caused the lower scores.
• Tea drinking was self-reported, and fluoride intake was estimated, not measured in each woman’s own cups. Real cups vary several-fold in fluoride, as the measurements above show.
• Only a small share of mothers drank tea daily, so the high end of tea intake rests on few women.
• The children were tested once, at age 3 to 4. Whether the difference persists later is not answered by this study.
• It is one cohort in one country. The criticisms raised against the earlier fluoride and IQ cohort studies, including confounding by home environment, are set out on the IQ page.

What Is Not Known

• The fluoride in any one tea. Tea packages do not list fluoride, and published surveys show a several-fold range within the same type of tea. Researchers in Denmark and Canada have called for fluoride labelling on tea, and the 2025 scoping review called for standardized regulations for tea products.
• How much of the fluoride in tea the body absorbs. The surveys measure what is in the cup, not how much of it the body takes up.
• A safe long-term amount for bone. The authors of the 2008 instant-tea case wrote that their case called for a better understanding of a skeletal safety limit for modern tea preparations. That limit has not been set.
• Effects at ordinary intakes. The bone case reports involve gallons a day, and the brick-tea communities take in around 10 mg or more daily. Whether everyday amounts of black or green tea have measurable long-term effects on bone is not established by these studies.
• Whether the IQ finding holds elsewhere. The 2026 tea and IQ result comes from a single cohort and has not yet been repeated in another population.
• How different research groups weigh the same numbers. Risk models from China concluded that typical tea drinking does not cause excess intake; risk models from Ireland reached the opposite view. The studies reviewed here did not measure tea intake, other fluoride sources and body fluoride together in the same people.

The site’s wider coverage of how fluoride sources add up, and of consent to water fluoridation, is on the Water Fluoridation and Informed Consent page.

Key Research Papers

1. Jayasingha H, Amarasooriya G, Rajapaksha N, Senavirathna L, Weragoda S, Kawakami T, Kuroda K. Fluoride in tea: accumulation, dietary exposure, and future strategies for risk mitigation in food safety; a scoping review. Crit Rev Food Sci Nutr. 2025;65(34):8990-9003. PubMed PMID: 40504749
2. Khan D, Hall M, Ayoub K, Hornung R, Flora D, Lanphear B, Till C. Prenatal fluoride exposure and child IQ: Is tea a key source of fluoride? Environ Pollut. 2026;408:128829. PubMed PMID: 42508594
3. Krishnankutty N, Storgaard Jensen T, Kjær J, Jørgensen JS, Nielsen F, Grandjean P. Public-health risks from tea drinking: Fluoride exposure. Scand J Public Health. 2022;50(3):355-361. PubMed PMID: 33557697
4. Wong MH, Fung KF, Carr HP. Aluminium and fluoride contents of tea, with emphasis on brick tea and their health implications. Toxicol Lett. 2003;137(1-2):111-20. PubMed PMID: 12505437
5. Shu WS, Zhang ZQ, Lan CY, Wong MH. Fluoride and aluminium concentrations of tea plants and tea products from Sichuan Province, PR China. Chemosphere. 2003;52(9):1475-82. PubMed PMID: 12867178
6. Cai H, Zhu X, Peng C, Xu W, Li D, Wang Y, Fang S, Li Y, Hu S, Wan X. Critical factors determining fluoride concentration in tea leaves produced from Anhui province, China. Ecotoxicol Environ Saf. 2016;131:14-21. PubMed PMID: 27162130
7. Peng CY, Cai HM, Zhu XH, Li DX, Yang YQ, Hou RY, Wan XC. Analysis of Naturally Occurring Fluoride in Commercial Teas and Estimation of Its Daily Intake through Tea Consumption. J Food Sci. 2016;81(1):H235-9. PubMed PMID: 26647101
8. Waugh DT, Potter W, Limeback H, Godfrey M. Risk Assessment of Fluoride Intake from Tea in the Republic of Ireland and its Implications for Public Health and Water Fluoridation. Int J Environ Res Public Health. 2016;13(3):259. PubMed PMID: 26927146
9. Regelson S, Dehghan M, Tantbirojn D, Almoazen H. Evaluation of fluoride levels in commercially available tea in the United States. Gen Dent. 2021;69(1):17-20. PubMed PMID: 33350950
10. Pavlovič A, Tavčar G, Ponikvar-Svet M. Fluoride and Aluminium in Tea (Camellia sinensis L.)-Tea Quality Indicators and Risk Factors for Consumers. Molecules. 2023;28(17):6396. PubMed PMID: 37687225
11. Jakubczyk K, Ligenza A, Gutowska I, Janda-Milczarek K. Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions. Nutrients. 2022;14(12):2550. PubMed PMID: 35745280
12. Pattaravisitsate N, Phetrak A, Denpetkul T, Kittipongvises S, Kuroda K. Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment. Sci Rep. 2021;11(1):14115. PubMed PMID: 34239000
13. Cao J, Bai X, Zhao Y, Liu J, Zhou D, Fang S, Jia M, Wu J. The relationship of fluorosis and brick tea drinking in Chinese Tibetans. Environ Health Perspect. 1996;104(12):1340-3. PubMed PMID: 9118877
14. Cao J, Zhao Y, Liu J. Brick tea consumption as the cause of dental fluorosis among children from Mongol, Kazak and Yugu populations in China. Food Chem Toxicol. 1997;35(8):827-33. PubMed PMID: 9350228
15. Cao J, Zhao Y, Liu J, Xirao R, Danzeng S, Daji D, Yan Y. Brick tea fluoride as a main source of adult fluorosis. Food Chem Toxicol. 2003;41(4):535-42. PubMed PMID: 12615125
16. Li HR, Liu QB, Wang WY, Yang LS, Li YH, Feng FJ, Zhao XY, Hou K, Wang G. Fluoride in drinking water, brick tea infusion and human urine in two counties in Inner Mongolia, China. J Hazard Mater. 2009;167(1-3):892-5. PubMed PMID: 19269093
17. Meng X, Li H, Liu X, Li B, Liu Y, Li M, Sun D, Yang Y, Gao Y, Pei J. Drinking brick tea containing high fluoride increases the prevalence of osteoarthritis in Tibetan, China. Int J Environ Health Res. 2024;34(11):3760-3770. PubMed PMID: 38445824
18. Whyte MP, Essmyer K, Gannon FH, Reinus WR. Skeletal fluorosis and instant tea. Am J Med. 2005;118(1):78-82. PubMed PMID: 15639213
19. Whyte MP, Totty WG, Lim VT, Whitford GM. Skeletal fluorosis from instant tea. J Bone Miner Res. 2008;23(5):759-69. PubMed PMID: 18179362
20. Hallanger Johnson JE, Kearns AE, Doran PM, Khoo TK, Wermers RA. Fluoride-related bone disease associated with habitual tea consumption. Mayo Clin Proc. 2007;82(6):719-24. PubMed PMID: 17550752
21. Joshi S, Hlaing T, Whitford GM, Compston JE. Skeletal fluorosis due to excessive tea and toothpaste consumption. Osteoporos Int. 2011;22(9):2557-60. PubMed PMID: 20936399
22. Izuora K, Twombly JG, Whitford GM, Demertzis J, Pacifici R, Whyte MP. Skeletal fluorosis from brewed tea. J Clin Endocrinol Metab. 2011;96(8):2318-24. PubMed PMID: 21593111
23. Kakumanu N, Rao SD. Images in clinical medicine. Skeletal fluorosis due to excessive tea drinking. N Engl J Med. 2013;368(12):1140. PubMed PMID: 23514291
24. Devoe J, Cundy T, Shand J. Skeletal fluorosis from excessive tea drinking. Intern Med J. 2026;56(3):497-498. PubMed PMID: 41621086

PubMed Topic Searches

1. PubMed: Fluoride and tea
2. PubMed: Skeletal fluorosis and tea
3. PubMed: Brick tea fluorosis
4. PubMed: Tea, fluoride and pregnancy

Connections

• Fluoride Toxicity — the parent page
• Fluoride in Water — the main fluoride page
• Fluoride, Brain Development and IQ — the cohort studies behind the tea finding
• Skeletal Fluorosis: Bones and Joints — the bone disease in the case reports
• Dental Fluorosis — the tooth changes seen in brick-tea regions
• Fluoride, the Kidneys and the Liver — how the kidneys clear fluoride
• Water Fluoridation and Informed Consent — how fluoride sources add up
• Green Tea — composition, research findings and safety
• Green Tea Brewing Time and Temperature — how brewing changes what is in the cup

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