Ethan A. Huff
July 23, 2013
As a follow-up to our earlier report on fluoridated food crops (http://www.naturalnews.com/036753_fluoride_pesticides_grapes.html), the following report explains a bit more about the true toxicity of the food supply in regards to fluoride chemicals. According to fluoride expert Jeff Green, many non-organic foods contain extremely high levels of fluoride because of the pesticide chemicals sprayed on them — and in some cases, non-organic produce contains up to 180 times the amount of fluoride found in tap water.
Fluoride-based pesticide chemicals such as cryolite (sodium hexafluoroaluminate) are commonly used on non-organic food crops because they are highly effective at both killing pests and protecting crops against pest damage. But these same chemicals tend to persist in, and on, produce, where unsuspecting consumers regularly consume them with their everyday meals. According to Green, about one-third of the average person’s fluoride exposure comes from non-organic food grown using fluoride chemicals.
“Cryolite is actually sodium aluminum fluoride … this sodium aluminum fluoride is especially effective at killing bugs,” says Green. “It’s also very sticky, so when they spray it, it’s more likely to stick on your produce, unless you’re … really working at trying to get it off of it.”
Many common fruits, vegetables loaded with fluoride
Citrus fruits, it turns out, are allowed by law to be contaminated with up to 95 parts per million (ppm) of sodium aluminum fluoride, while potatoes are permitted to have up to 22 ppm on the outside skin, and two ppm on the inside flesh. Raisins are allowed to have 55 ppm of the chemical, while romaine lettuce can have up to 40 ppm. But perhaps the worst offender is iceberg lettuce, which is allowed to have a whopping 180 ppm of sodium aluminum fluoride, or 180 times the amount of fluoride typically added to municipal water supplies.
Conventional cereals, which are often made with pesticide-ridden grains, tend to contain high levels of fluoride as well. According to Green, tests have revealed that the popular breakfast cereal Wheaties, for instance, contains an average 10 ppm of fluoride, while Post Shredded Wheat contains 9.4 ppm. Conventional juices made using highly-fluoridated fruits such as grapes, apples, and cranberries also tend to test high for fluoride as well.
“As a result of fluoride-based pesticide residues on produce, researchers are finding that lettuce, tomatoes, cabbage, raisins and other common foods are also subject to even higher exposure levels than found in fluoridated water,” wrote Green in a piece entitled “Hidden Fluoride in our Food.” “The common pesticide cryolite (sodium aluminum fluoride containing both aluminum and fluoride) is found at alarmingly high rates in foods that easily absorb chemicals, such as potato skins, white grapes and strawberries.”
Combined fluoride exposures subject the average person to 700 times the maximum government threshold for fluoride
What this all means is that the average person’s cumulative exposure to fluoride from food, beverages, personal care products, and water is up to seven times the recommended maximum level, according to a government-compiled toxicological profile. Fluoride ions are smaller than water molecules, after all, which means they easily pass through the natural filtration mechanisms found in many fruits and vegetables, not to mention water filtration systems, the vast majority of which are incapable of filtering out fluoride ions.
You can read Green’s full fluoride in food paper here: http://elearning.zaou.ac.zm
Sources for this article include: