fluoridatedbrainsoup
01-07-2008, 09:39 PM
To remove fluoride from your drinking and bathing water? An informative link on the subject: http://www.healthcarealternatives.net/removingfluoride.htm kind of leading me to believe that even beginning to tackle this subject head-on will require a radical change in lifestyle and a substantial investment. It's like I'm living in denial because it is more cost-effective and less a hassle. But information on the subject spooks me quite a bit, perhaps spurred into definite action, which will require a selling off of some gold :(
An excerpt:
The original fluoridation guideline (set in the 1940s) was to add an average of 1PPM of fluoride to water supplies. This was believed to be a dose that would be high enough to prevent tooth decay, yet one that would be low enough to prevent toxic reactions. That average 1PPM standard has never changed. Since 1 ppm of fluoride is equal to 1mg per liter of water, individuals who consume 1 liter of water per day (which is far less water intake than recommended by health professionals) will take in 1mg. of fluoride from water. It is highly unlikely, however, that this will be their only source of fluoride exposure. It is crucial to realize that that fluoride has become ubiquitous – is everywhere – in our culture. Today, after 60+ years of water fluoridation, which now affects well more than 60% of the nation, we have alarmingly high levels of fluoride in the food chain as a result of:
* Irrigating, processing and packaging foods in fluoridated water
* Residues of fluoride-based pesticides (such as cryolite) on commercial produce and grains
* Residues of fluoride from phosphate fertilizers used to grow commercial produce and grains
* Airborne fluoride contamination of fruits and vegetables grown in the vicinity of certain industrial plants (especially aluminum and phosphate)
Some foods are naturally high in fluoride. Tea is an example, with one cup of black tea containing 69 ppm and a cup of green tea having 88 ppm: That translates into 17.25mg and 22mg per cup, respectively.9 This far exceeds the 1mg per day figure cited above. Juices (especially grape, which has been found to contain up to 6.8mg/L10), beer, sodas and other canned beverages are also typically high in fluoride. Just a breakfast of cereal, milk and orange juice will provide more than twice the recommended 1mg of fluoride. Additional fluoride exposure today comes from:
* Dental products (toothpaste, rinses, gels, varnishes, sealants, filling materials, toothpicks, floss, etc.)
* Medicines (many anti-depressive drugs, such as Prozac; antibiotics, such as Cipro; asthma drugs that use propellants containing fluoride; and hundreds more)
* General anesthetics
* Some vitamins
* Non-stick cookware (especially if aluminum-based, as the fluoride in the coating greatly increases the toxicity of the aluminum)
* Some bottled waters (which may be simply filtered tap water)
* Tobacco smoke
An excerpt:
The original fluoridation guideline (set in the 1940s) was to add an average of 1PPM of fluoride to water supplies. This was believed to be a dose that would be high enough to prevent tooth decay, yet one that would be low enough to prevent toxic reactions. That average 1PPM standard has never changed. Since 1 ppm of fluoride is equal to 1mg per liter of water, individuals who consume 1 liter of water per day (which is far less water intake than recommended by health professionals) will take in 1mg. of fluoride from water. It is highly unlikely, however, that this will be their only source of fluoride exposure. It is crucial to realize that that fluoride has become ubiquitous – is everywhere – in our culture. Today, after 60+ years of water fluoridation, which now affects well more than 60% of the nation, we have alarmingly high levels of fluoride in the food chain as a result of:
* Irrigating, processing and packaging foods in fluoridated water
* Residues of fluoride-based pesticides (such as cryolite) on commercial produce and grains
* Residues of fluoride from phosphate fertilizers used to grow commercial produce and grains
* Airborne fluoride contamination of fruits and vegetables grown in the vicinity of certain industrial plants (especially aluminum and phosphate)
Some foods are naturally high in fluoride. Tea is an example, with one cup of black tea containing 69 ppm and a cup of green tea having 88 ppm: That translates into 17.25mg and 22mg per cup, respectively.9 This far exceeds the 1mg per day figure cited above. Juices (especially grape, which has been found to contain up to 6.8mg/L10), beer, sodas and other canned beverages are also typically high in fluoride. Just a breakfast of cereal, milk and orange juice will provide more than twice the recommended 1mg of fluoride. Additional fluoride exposure today comes from:
* Dental products (toothpaste, rinses, gels, varnishes, sealants, filling materials, toothpicks, floss, etc.)
* Medicines (many anti-depressive drugs, such as Prozac; antibiotics, such as Cipro; asthma drugs that use propellants containing fluoride; and hundreds more)
* General anesthetics
* Some vitamins
* Non-stick cookware (especially if aluminum-based, as the fluoride in the coating greatly increases the toxicity of the aluminum)
* Some bottled waters (which may be simply filtered tap water)
* Tobacco smoke