– Some non-organic foods contain upwards of 180 times the fluoride level of tap water, says expert (Natural News, July 22, 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.