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Jeff Green has been an activist in the movement to eliminate toxic fluoride from your water supply for the past 15 years.
With more than 60 percent of U.S. water supplies currently fluoridated, chances are you’re one of the 170 million Americans who drink fluoride on a daily basis.
In a previous interview, Green delved into the sordid history that made water fluoridation a reality in the first place.
If you missed it, I highly recommend taking the time to watch it now.
But fluoridated water is not the sole source of harmful fluoride. Here, the discussion focuses on some of the lesser-known sources of fluoride exposure.
A Primary Source of Fluoride: Your Food!
While toothpaste and drinking water would appear to be the leading sources of fluoride exposure, probably the most common source of exposure is actually non-organic foods! The reason for this is because of the widespread use of fluoride-based pesticides.
According to Green, non-organic food could account for as much as one-third of the average person’s fluoride exposure!
This is important, as many people are under the mistaken assumption that by avoiding fluoridated water, they’ve eliminated the primary source of fluoride. But if you’re still eating conventionally-farmed foods, your fluoride exposure is still likely very high. Green explains:
“Cryolite is actually sodium aluminum fluoride… This sodium aluminum fluoride is especially effective at killing bugs. 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. As time has gone on, and… everybody said fluoridation must be really great, they ramped up the amount of residue [allowed on food] from these fluoride-based pesticides. They have petitioned the EPA to be able to allow it, and they come out with larger and larger [allowable] amounts.”
Amazingly, based on the assumed safety of such fluoride-based pesticides, iceberg lettuce can now contain a whopping 180 parts per million (ppm) of fluoride—that’s 180 times higher than what’s recommended in drinking water!
“The assumption is that on a head of lettuce, you’re going to peel off those outer layers and you’re not going to eat much of that. Whether you do or not; that’s up to you… Romaine lettuce and what we call leaf lettuce are allowed to have 40 ppm, with the assumption that it’s down inside there and you’re going to have to do more cleaning. But because it’s so sticky, it’s almost impossible [to wash off] unless you go back to the old ideas of the Fuller brush… produce brushes that you… scrape this stuff off with. The majority of people don’t make that extra effort to be able to take it off.”
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