|Posted on Tuesday, June 26, 2001 - 6:09 pm: || |
In their feature article on IQ it mentions recent research based on 1 million students in the NYC school system. Researchers examined IQ scores before and after preservatives, dyes, coloring and artifical flavors were removed form lunch offerings.
They found a 14% improvement after the removal. And the improvement was the greatest for the weakest students. Prior to the dietary changes, 120,000 of the students were performing 2 or more grade levels below average. Afterward, the figure dropped to 50,000.
I'll see if I can track down the source - pretty interesting!