‘Death of a Unicorn’ review: A dark comedy with more splatter than glitter

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The blood in “Death of a Unicorn” comes in two colors: the familiar shades of red for humans and a deep purple for the mythological creature of the title. Writer and director Alex Sharfman’s splurchy dark comedy carves itself into halves, a clever first half followed by a more routine second one. Yet it’s a feature film debut signaling a filmmaker of actual wit. So you go with it — I did, anyway, most of it, more or less — even when its sense of tone and direction goes sideways.

This is social satire plus cautionary parenting tale plus monster movie, which is quite a lot. Corporate lawyer Elliot, played by Paul Rudd, and his daughter Ridley, played by Jenna Ortega, have flown to a remote corner of the Canadian Rockies (played by Hungary, where the film was shot) for a working retreat hosted by the pharmaceutical billionaires for whom Elliot works. En route, in their rental car, a distracted, multitasking Elliot drives headlong into an animal crossing the road.

It’s a unicorn, and it’s alive, and Elliot takes a tire iron and kills it, shoves in the car, and continues on, disheveled and slightly blood-spattered, as is Ridley. Soon enough, they learn the horned miracle is not dead. Its magical regenerative properties and golden, glowing horn signifies something amazing is afoot. And once the dying CEO (Richard E. Grant), his blithely callous wife (Téa Leoni) and their slovenly La-Z- Boy of a son (Will Poulter) realize the potential billions to be made from unicorn-based medicine patents, “Death of a Unicorn” pits humans against beasts, with the injured-presumed-dead creature’s larger, angry parents ready for payback.

From “The Menu” to “Knives Out” to the current “Opus,” we’ve seen more than a few eat-the-rich allegories in the last few years. Scharfman’s is buoyed by the comic wiles of its key players. Which brings us to Leoni, although too few movies have brought to us to Leoni lately.

It’s the highest compliment to say Leoni has the throwaway flair, the verbal invention and the comic timing of the great stars associated with peak Hollywood screwball and high comedy. She’s Jean Arthur/Carole Lombard-level good.

Scharfman underuses her a little, which is too bad. Most of Leoni’s best moments happen very nearly under her breath. Her confusion about the family’s latest philanthropic venture, for example (she’s fuzzy on whether the refugees she’s helping to save are getting evacuated or vaccinated), or the way she casually gestures with a few twirls her wrist, as if on a Maggie Smith-sponsored internship — these small flourishes add so much.

Everyone’s good in the movie, and Rudd and Ortega anchor it. Their characters are still reeling from the death of Elliot’s wife, and Ridley’s mother, which gives the actors plenty to play underneath the escalating panic. Just past the midpoint, “Death of a Unicorn” settles in for a series of bombastic suspense sequences, capped inevitably by an impaling or a de-entrailing. It’s more than a lurch into action/horror/gore yuks territory; it’s a different movie.

At this point, Scharfman is a better writer than director. But this is only his first directorial feature. He’s full of ideas. The selectivity will come in time.

“Death of a Unicorn” — 2.5 stars (out of 4)

MPA rating: R (for strong violent content, gore, language and some drug use)

Running time: 1:47

How to watch: Premieres in theaters March 28

Michael Phillips is a Tribune critic. 

Cheesy homemade manicotti is the star of this budget dinner for four

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By Gretchen McKay, Pittsburgh Post-Gazette

Home cooks looking to stay on budget often opt for simple Italian dishes as a way to save a buck or two.

And more often than not, choosing an easy-to-make dish like spaghetti with marinara makes good, economical sense. Dried pasta is one of your more inexpensive pantry items, and so is the quick-cooking red sauce that accompanies it if you use canned tomatoes and everyday spices like salt, red pepper and garlic.

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But fresh, homemade pasta dishes can be just as thrifty and pack even more flavor at dinnertime.

One tasty example is this budget meal featuring Italian crepes called crespelle stuffed with a creamy mix of three cheeses. Topped with a simple red sauce, it’s served with tender spring asparagus that’s been tossed in olive oil and roasted, and crispy, homemade garlic bread.

It also includes a simple, old-school dessert that ends dinner on a sweet and crunchy note: sugary crinkle cookies spiced with lemon zest and ginger.

Total cost for a family of four, with leftovers? A very affordable $21.03, or just a little more than $5 per serving for a nutritious, home-cooked meal.

How, you ask?

You have to do a little work, of course, both beforehand and also day-of in the kitchen. But by making and sticking to a shopping list, taking advantage of sales, choosing seasonal produce and opting for cheaper store brands over national labels, it’s completely doable.

I’ve been a fan of manicotti composed with homemade crepes ever since my Italian neighbor, Josephine, taught me how to make the dish more than a decade ago. The occasion: a surprise birthday party for my husband. The goal: a dish that would feel special but still prove affordable since I would be feeding a crowd.

Manicotti checked both boxes brilliantly, and is now a staple at family gatherings both large and small. It should be in your regular rotation, too, since it’s a hearty dish that satisfies even big appetites but manages to also taste delicate. Made with eggs and milk, the light and fluffy crepes become incredibly tender when baked. Not surprisingly, they also have a much better flavor than dried pasta tubes.

At first glance, the recipe might give one pause because eggs still cost a king’s ransom. But you need only four, which adds just $1.80 to the overall cost of the entree.

In fact, the $3 Italian loaf used to make the garlic bread was the most expensive item on my shopping list — more costly than a pound of super-thin asparagus I found on sale for $2.49, and also pricier than each of the store-brand cheeses that went into the rich, velvety pasta filling.

Cook’s note: Crepe-making can be really intimidating if you’ve never tried it. But with a little practice and a good nonstick pan, you’ll soon be a pro. And diners will immediately notice the difference.

As always, shop your fridge and pantry before heading to the grocery store. For this meal, “freebies” included all the spices, the cooking oil, the baking soda, the cream of tartar and the sugar sprinkled on top of the cookies.

Buon appetito!

This budget dinner for 4 includes crepe-like homemade cannelloni, garlic bread, roasted asparagus and lemon crinkles for dessert. (Gretchen McKay/Pittsburgh Post-Gazette/TNS/TNS)

Garlic Bread

Serves 4-6, PG tested

This recipe is so easy — you just have to spread a split loaf of French or Italian bread with a heady mix of garlic, butter, salt and fresh parsley. Then, bake until golden and crispy.

INGREDIENTS

1/2 cup unsalted butter, 1 stick, at room temperature

1 tablespoon finely chopped fresh parsley

2 garlic cloves, minced

1/2 teaspoon sea salt

1 (15-ounce) loaf French or Italian bread or baguette

Flaky sea salt

Red pepper flakes, optional

DIRECTIONS

Preheat the oven to 350 degrees and line a baking sheet with parchment paper; place oven rack in the top third of the oven.
In a small bowl, stir together the softened butter, parsley, garlic and salt.
Using a serrated knife, slice the bread in half lengthwise, then slather the cut sides with garlic butter.
Place bread cut side up on baking sheet, and bake until the butter is melted and bread is crispy around the edges, 8-10 minutes.
Sprinkle with salt and red pepper flakes, if using, slice and serve hot.

—Gretchen McKay, Post-Gazette

Roasted Asparagus

Serves 4, PG tested

Asparagus is one of the first vegetables to arrive in spring and often is on sale. Usually steamed, it’s tossed in olive oil in this recipe and roasted until fork-tender. So simple, so delicious.

INGREDIENTS

1 pound asparagus spears, woody ends snapped off

Drizzle of olive oil

Pinch of kosher salt

Ground black pepper

1/2 lemon, for squeezing

DIRECTIONS

Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
Place asparagus on the sheet and drizzle with 1 or 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper on and toss until the spears are lightly coated in oil. Spread them out in a single layer on the pan.
Bake just until the base of a stalk is easily pierced. Very thin asparagus will only take as little as 9 minutes; thicker spears might take 15-20 minutes.
Transfer roasted asparagus to a serving platter. Add a squeeze of lemon juice. Serve.

— Gretchen McKay, Post-Gazette

Homemade 3-Cheese Manicotti

Makes about 15 crepes, serving 4-6; PG tested

Making crepes is just like making pancakes — the first one or two probably won’t be perfect, but once you get the hang of things (and the right heat in the pan), it’s easy. You do, however, have to be speedy and keep swirling the pan the entire time — crepes cook in around 20 seconds.

Be sure to chill the batter before cooking so the flour can fully absorb the liquid. (The crepes will be more tender.) I whisked it by hand, but you also could whirl it in a blender.

If the tomato sauce seems too thin, add a little tomato paste to thicken.

INGREDIENTS

For sauce

1 large garlic clove, crushed

1 28-ounce can crushed plum tomatoes

Pinch red pepper flakes

Pinch dried oregano, optional

For crepes

4 eggs

1/2 cup water

1/2 cup milk

1 cup flour

Pinch of salt

For filling

15-ounce container ricotta

1/2 cup grated or shredded Parmesan cheese, plus more for sprinkling

2 cups shredded mozzarella

Pinch of red pepper flakes

1 tablespoon chopped parsley

1 teaspoon salt

A few pinches of freshly ground nutmeg

DIRECTIONS

Prepare sauce: Add olive oil to a medium saucepan set over medium-high heat. When it sizzles, add garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes and 1 cup water, along with a pinch or two of red pepper flakes and oregano, if using. Stir to combine, then season to taste with a pinch or two of salt. Turn heat to medium-low and let simmer while you prepare crepes and filling.
Make crepes: In medium bowl, whisk eggs, milk and water together until well combined. Slowly add flour, continually whisking until you have a smooth batter with a texture of heavy cream.
Place in refrigerator to rest for at least 30 minutes. (This will make the crepes more tender.)
Prepare filling: In a large bowl, add ricotta, Parmesan, shredded mozzarella, a pinch of red pepper flakes, parsley, salt and nutmeg. Taste, and add more salt if it seems underseasoned.
Preheat oven to 375 degrees and lightly brush a 9-by-13-inch baking dish with oil.
Make the crepes: Remove batter from fridge and whisk it briefly to dissolve any lumps. Heat an 8-inch nonstick crepe pan over medium heat. (You also can use a regular nonstick pan, or a cast-iron skillet brushed with melted butter.)
Add a scant 1/4 cup of batter (just enough to cover the bottom of the pan) and swirl it in a circle to spread a thin, even layer of batter on the bottom and up the sides of the pan.
When bubbles spring up and crepe edges appear dry, about 30 seconds, use a rubber or offset spatula to carefully flip it over and continue cooking for another few seconds.
Transfer to plate to cool, and repeat with remaining crepe batter. Don’t worry about stacking them — they won’t stick. (If you’re not using right away, cover with plastic wrap and store in the refrigerator for up to 2 days.) You should get around 15 crepes.
Spread 2 generous tablespoons of cheese mixture across each crepe, and roll up burrito style. Spread a layer of marinara in the bottom of the baking pan(s) and place crepes seam-side down on top of sauce. Spread a little more sauce on top and sprinkle with additional Parmesan.
Cover with foil, and bake for 25-30 minutes, until sauce is bubbling and cheese is browned. Serve hot, with a little more grated cheese for passing.

— Gretchen McKay, Post-Gazette

Lemon Ginger Crinkles

Makes about 4 dozen cookies, PG tested

INGREDIENTS

Lemon zest and ginger give these traditional sugar crinkle cookies a gentle flavor boost.

1 cup packed brown sugar

1/2 cup vegetable shortening

1 tablespoon lemon zest, from 1 lemon

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 cup granulated sugar, for rolling

DIRECTIONS

Heat oven to 350 degrees.
In large bowl, mix brown sugar, shortening, lemon zest and egg until well combined.
Stir in egg, flour, baking soda, cream or tartar, salt and ground ginger.
In small bowl, place granulated sugar. Shape dough into 1-inch balls; dip tops into granulated sugar.
On 2 ungreased cookie sheets, arrange balls, sugared sides up, about 3 inches apart. Press with a fork to create ridges.
Bake cookies for 10-11 minutes, or until almost no indentation remains when touched. Immediately remove cookie sheet to cooling rack, and repeat with second cookie sheet.
Continue forming and baking cookies with remaining dough.

— “Betty Crocker Found Recipes: Beloved Vintage Recipes Worth Sharing”

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

A stroke survivor speaks again with the help of an experimental brain-computer implant

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By LAURA UNGAR, Associated Press

Scientists have developed a device that can translate thoughts about speech into spoken words in real time.

Although it’s still experimental, they hope the brain-computer interface could someday help give voice to those unable to speak.

A new study described testing the device on a 47-year-old woman with quadriplegia who couldn’t speak for 18 years after a stroke. Doctors implanted it in her brain during surgery as part of a clinical trial.

It “converts her intent to speak into fluent sentences,” said Gopala Anumanchipalli, a co-author of the study published Monday in the journal Nature Neuroscience.

In this photo provided by researchers researchers at UCSF and UC Berkeley, a UCSF clinical research coordinator connects a neural data port into the head of Ann, a participant in a study on speech neuroprostheses, in El Cerrito, Calif., on Monday, May 22, 2023. (Noah Berger/UCSF, UC Berkeley via AP)

Other brain-computer interfaces, or BCIs, for speech typically have a slight delay between thoughts of sentences and computerized verbalization. Such delays can disrupt the natural flow of conversation, potentially leading to miscommunication and frustration, researchers said.

This is “a pretty big advance in our field,” said Jonathan Brumberg of the Speech and Applied Neuroscience Lab at the University of Kansas, who was not part of the study.

A team in California recorded the woman’s brain activity using electrodes while she spoke sentences silently in her brain. The scientists used a synthesizer they built using her voice before her injury to create a speech sound that she would have spoken. They trained an AI model that translates neural activity into units of sound.

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It works similarly to existing systems used to transcribe meetings or phone calls in real time, said Anumanchipalli, of the University of California, Berkeley.

The implant itself sits on the speech center of the brain so that it’s listening in, and those signals are translated to pieces of speech that make up sentences. It’s a “streaming approach,” Anumanchipalli said, with each 80-millisecond chunk of speech – about half a syllable – sent into a recorder.

“It’s not waiting for a sentence to finish,” Anumanchipalli said. “It’s processing it on the fly.”

Decoding speech that quickly has the potential to keep up with the fast pace of natural speech, said Brumberg. The use of voice samples, he added, “would be a significant advance in the naturalness of speech.”

Though the work was partially funded by the National Institutes of Health, Anumanchipalli said it wasn’t affected by recent NIH research cuts. More research is needed before the technology is ready for wide use, but with “sustained investments,” it could be available to patients within a decade, he said.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

With few dentists and fluoride under siege, rural America risks new surge of tooth decay

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By Brett Kelman, KFF Health News

In the wooded highlands of northern Arkansas, where small towns have few dentists, water officials who serve more than 20,000 people have for more than a decade openly defied state law by refusing to add fluoride to the drinking water.

For its refusal, the Ozark Mountain Regional Public Water Authority has received hundreds of state fines amounting to about $130,000, which are stuffed in a cardboard box and left unpaid, said Andy Anderson, who is opposed to fluoridation and has led the water system for nearly two decades.

This Ozark region is among hundreds of rural American communities that face a one-two punch to oral health: a dire shortage of dentists and a lack of fluoridated drinking water, which is widely viewed among dentists as one of the most effective tools to prevent tooth decay. But as the anti-fluoride movement builds unprecedented momentum, it may turn out that the Ozarks were not behind the times after all.

“We will eventually win,” Anderson said. “We will be vindicated.”

James Flanagin, the only dentist in the tiny Arkansas town of Leslie, which also has unfluoridated drinking water, treats patients in the back of an antique store on Main Street. Leslie is one of hundreds of American communities, mostly rural, that have both a shortage of dentists and unfluoridated drinking water. (Katie Adkins/KFF Health News/TNS)

Fluoride, a naturally occurring mineral, keeps teeth strong when added to drinking water, according to the Centers for Disease Control and Prevention and the American Dental Association. But the anti-fluoride movement has been energized since a government report last summer found a possible link between lower IQ in children and consuming amounts of fluoride that are higher than what is recommended in American drinking water. Dozens of communities have decided to stop fluoridating in recent months, and state officials in Florida and Texas have urged their water systems to do the same. Utah is poised to become the first state to ban it in tap water.

Health and Human Services Secretary Robert F. Kennedy Jr., who has long espoused fringe health theories, has called fluoride an “industrial waste” and “dangerous neurotoxin” and said the Trump administration will recommend it be removed from all public drinking water.

Separately, Republican efforts to extend tax cuts and shrink federal spending may squeeze Medicaid, which could deepen existing shortages of dentists in rural areas where many residents depend on the federal insurance program for whatever dental care they can find.

Dental experts warn that the simultaneous erosion of Medicaid and fluoridation could exacerbate a crisis of rural oral health and reverse decades of progress against tooth decay, particularly for children and those who rarely see a dentist.

“If you have folks with little access to professional care and no access to water fluoridation,” said Steven Levy, a dentist and leading fluoride researcher at the University of Iowa, “then they are missing two of the big pillars of how to keep healthy for a lifetime.”

Many already are.

Overlapping ‘dental deserts’ and fluoride-free zones

Nearly 25 million Americans live in areas without enough dentists — more than twice as many as prior estimates by the federal government — according to a recent study from Harvard University that measured U.S. “dental deserts” with more depth and precision than before.

Hawazin Elani, a Harvard dentist and epidemiologist who co-authored the study, found that many shortage areas are rural and poor, and depend heavily on Medicaid. But many dentists do not accept Medicaid because payments can be low, Elani said.

The ADA has estimated that only a third of dentists treat patients on Medicaid.

“I suspect this situation is much worse for Medicaid beneficiaries,” Elani said. “If you have Medicaid and your nearest dentists do not accept it, then you will likely have to go to the third, or fourth, or the fifth.”

James Flanagin, the only dentist in the tiny Arkansas town of Leslie, treats patients in the back of an antique store and, with hand-painted lettering, advertises his clinic and himself as a “pretty good dentist.” (Katie Adkins/KFF Health News/TNS)

The Harvard study identified over 780 counties where more than half of the residents live in a shortage area. Of those counties, at least 230 also have mostly or completely unfluoridated public drinking water, according to a KFF analysis of fluoride data published by the CDC. That means people in these areas who can’t find a dentist also do not get protection for their teeth from their tap water.

The KFF Health News analysis does not cover the entire nation because it does not include private wells and 13 states do not submit fluoride data to the CDC. But among those that do, most counties with a shortage of dentists and unfluoridated water are in the south-central U.S., in a cluster that stretches from Texas to the Florida Panhandle and up into Kansas, Missouri, and Oklahoma.

In the center of that cluster is the Ozark Mountain Regional Public Water Authority, which serves the Arkansas counties of Boone, Marion, Newton, and Searcy. It has refused to add fluoride ever since Arkansas enacted a statewide mandate in 2011. After weekly fines began in 2016, the water system unsuccessfully challenged the fluoride mandate in state court, then lost again on appeal.

Anderson, who has chaired the water system’s board since 2007, said he would like to challenge the fluoride mandate in court again and would argue the case himself if necessary. In a phone interview, Anderson said he believes that fluoride can hamper the brain and body to the point of making people “get fat and lazy.”

“So if you go out in the streets these days, walk down the streets, you’ll see lots of fat people wearing their pajamas out in public,” he said.

James Flanagin, the only dentist in the tiny Ozark town of Leslie, Arkansas, speaks with a patient in his clinic in the back of an antique store. Flanagin says the town suffers from high levels of tooth decay because the local drinking water is not fluoridated. (Katie Adkins/KFF Health News/TNS)

Nearby in the tiny, no-stoplight community of Leslie, Arkansas, which gets water from the Ozark system, the only dentist in town operates out of a one-man clinic tucked in the back of an antique store. Hand-painted lettering on the store window advertises a “pretty good dentist.”

James Flanagin, a third-generation dentist who opened this clinic three years ago, said he was drawn to Leslie by the quaint charms and friendly smiles of small-town life. But those same smiles also reveal the unmistakable consequences of refusing to fluoridate, he said.

“There is no doubt that there is more dental decay here than there would otherwise be,” he said. “You are going to have more decay if your water is not fluoridated. That’s just a fact.”

James Flanagin, the only dentist in Leslie, Arkansas, treats patients in a one-man clinic in the back of an antique store. Flanagin says the town suffers from high levels of tooth decay because the local drinking water is not fluoridated. (Katie Adkins/KFF Health News/TNS)

Fluoride seen as a great public health achievement

Fluoride was first added to public water in an American city in 1945 and spread to half of the U.S. population by 1980, according to the CDC. Because of “the dramatic decline” in cavities that followed, in 1999 the CDC dubbed fluoridation as one of 10 great public health achievements of the 20th century.

Currently more than 70% of the U.S. population on public water systems get fluoridated water, with a recommended concentration of 0.7 milligrams per liter, or about three drops in a 55-gallon barrel, according to the CDC.

Fluoride is also present in modern toothpaste, mouthwash, dental varnish, and some food and drinks — like raisins, potatoes, oatmeal, coffee, and black tea. But several dental experts said these products do not reliably reach as many low-income families as drinking water, which has an additional benefit over toothpaste of strengthening children’s teeth from within as they grow.

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Two recent polls have found that the largest share of Americans support fluoridation, but a sizable minority does not. Polls from Axios/Ipsos and AP-NORC found that 48% and 40% of respondents wanted to keep fluoride in public water supplies, while 29% and 26% supported its removal.

Chelsea Fosse, an expert on oral health policy at the American Academy of Pediatric Dentistry, said she worried that misguided fears of fluoride would cause many people to stop using fluoridated toothpaste and varnish just as Medicaid cuts made it harder to see a dentist.

The combination, she said, could be “devastating.”

“It will be visibly apparent what this does to the prevalence of tooth decay,” Fosse said. “If we get rid of water fluoridation, if we make Medicaid cuts, and if we don’t support providers in locating and serving the highest-need populations, I truly don’t know what we will do.”

Multiple peer-reviewed studies have shown what ending water fluoridation could look like. In the past few years, studies of cities in Alaska and Canada have shown that communities that stopped fluoridation saw significant increases in children’s cavities when compared with similar cities that did not. A 2024 study from Israel reported a “two-fold increase” in dental treatments for kids within five years after the country stopped fluoridating in 2014.

Despite the benefits of fluoridation, it has been fiercely opposed by some since its inception, said Catherine Hayes, a Harvard dental expert who advises the American Dental Association on fluoride and has studied its use for three decades.

Fluoridation was initially smeared as a communist plot against America, Hayes said, and then later fears arose of possible links to cancer, which were refuted through extensive scientific research. In the ’80s, hysteria fueled fears of fluoride causing AIDS, which was “ludicrous,” Hayes said.

More recently, the anti-fluoride movement seized on international research that suggests high levels of fluoride can hinder children’s brain development and has been boosted by high-profile legal and political victories.

Last August, a hotly debated report from the National Institutes of Health’s National Toxicology Program found “with moderate confidence” that exposure to levels of fluoride that are higher than what is present in American drinking water is associated with lower IQ in children. The report was based on an analysis of 74 studies conducted in other countries, most of which were considered “low quality” and involved exposure of at least 1.5 milligrams of fluoride per liter of water — or more than twice the U.S. recommendation — according to the program.

The following month, in a long-simmering lawsuit filed by fluoride opponents, a federal judge in California said the possible link between fluoride and lowered IQ was too risky to ignore, then ordered the federal Environmental Protection Agency to take nonspecified steps to lower that risk. The EPA started to appeal this ruling in the final days of the Biden administration, but the Trump administration could reverse course.

The EPA and Department of Justice declined to comment. The White House and Department of Health and Human Services did not respond to questions about fluoride.

Despite the National Toxicology Program’s report, Hayes said, no association has been shown to date between lowered IQ and the amount of fluoride actually present in most Americans’ water. The court ruling may prompt additional research conducted in the U.S., Hayes said, which she hoped would finally put the campaign against fluoride to rest.

“It’s one of the great mysteries of my career, what sustains it,” Hayes said. “What concerns me is that there’s some belief amongst some members of the public — and some of our policymakers — that there is some truth to this.”

Not all experts were so dismissive of the toxicology program’s report. Bruce Lanphear, a children’s health researcher at Simon Fraser University in British Columbia, published an editorial in January that said the findings should prompt health organizations “to reassess the risks and benefits of fluoride, particularly for pregnant women and infants.”

“The people who are proposing fluoridation need to now prove it’s safe,” Lanphear told NPR in January. “That’s what this study does. It shifts the burden of proof — or it should.”

Cities and states rethink fluoride

At least 14 states so far this year have considered or are considering bills that would lift fluoride mandates or prohibit fluoride in drinking water altogether. In February, Utah lawmakers passed the nation’s first ban, which Republican Gov. Spencer Cox told ABC4 Utah he intends to sign. And both Florida Surgeon General Joseph Ladapo and Texas Agriculture Commissioner Sid Miller have called for their respective states to end fluoridation.

“I don’t want Big Brother telling me what to do,” Miller told The Dallas Morning News in February. “Government has forced this on us for too long.”

Additionally, dozens of cities and counties have decided to stop fluoridation in the past six months — including at least 16 communities in Florida with a combined population of more than 1.6 million — according to news reports and the Fluoride Action Network, an anti-fluoride group.

Stuart Cooper, executive director of that group, said the movement’s unprecedented momentum would be further supercharged if Kennedy and the Trump administration follow through on a recommendation against fluoride.

Cooper predicted that most U.S. communities will have stopped fluoridating within years.

“I think what you are seeing in Florida, where every community is falling like dominoes, is going to now happen in the United States,” he said. “I think we’re seeing the absolute end of it.”

If Cooper’s prediction is right, Hayes said, widespread decay would be visible within years. Kids’ teeth will rot in their mouths, she said, even though “we know how to completely prevent it.”

“It’s unnecessary pain and suffering,” Hayes said. “If you go into any children’s hospital across this country, you’ll see a waiting list of kids to get into the operating room to get their teeth fixed because they have severe decay because they haven’t had access to either fluoridated water or other types of fluoride. Unfortunately, that’s just going to get worse.”

KFF Health News data editor Holly K. Hacker contributed to this article.

Methodology: How we counted

This KFF Health News article identifies communities with an elevated risk of tooth decay by combining data on areas with dentist shortages and unfluoridated drinking water. Our analysis merged Harvard University research on dentist-shortage areas with large datasets on public water systems published by the U.S. Centers for Disease Control and Prevention.The Harvard research determined that nearly 25 million Americans live in dentist-shortage areas that span much of rural America. The CDC data details the populations served and fluoridation status of more than 38,000 public water systems in 37 states. We classified counties as having elevated risk of tooth decay if they met three criteria:More than half of the residents live in a dentist-shortage area identified by Harvard.The number of people receiving unfluoridated water from water systems based in that county amounts to more than half of the county’s population.The number of people receiving unfluoridated water from water systems based in that county amounts to at least half of the total population of all water systems based in that county, even if those systems reached beyond the county borders, which many do.

Our analysis identified approximately 230 counties that meet these criteria, meaning they have both a dire shortage of dentists and largely unfluoridated drinking water.

But this total is certainly an undercount. Thirteen states do not report water system data to the CDC, and the agency data does not include private wells, most of which are unfluoridated.

KFF Health News is a national newsroom that produces in-depth journalism about health issues and is one of the core operating programs of KFF — the independent source for health policy research, polling and journalism.

©2025 KFF Health News. Distributed by Tribune Content Agency, LLC.