5 Things To Consider About Fluoride

I began doing some research in preparation for this blog post on fluoride, and there’s just SO MUCH info out there. I just don’t have the time to learn most of it, and I don’t like super long posts. So, here are my 5 main points. The longer, original post with more info and links is below:

1. Fluoride is a man-made TOXIC BYPRODUCT. Meaning, it’s chemical waste that would cost billions of dollars to dispose of properly.

2. Fluoride is the active toxin in rat poisons and cockroach powder. It has been proven to be deadly, and harmful even in small doses.

3. Your body is not capable of metabolizing fluoride. Whatever goes in, stays in. It gets stored in your fat, where most toxins are kept. The only way to rid your body of it is through a purposeful detoxification.

4. Fluoride in small doses added topically to your teeth MAY help reduce cavities. There seem to be more studies showing that it causes tooth decay. (And whatever is happening to your teeth is also happening to your bones–you just don’t see it) The problem is, we get MUCH more than just a little, and if we’re drinking it, it’s not just topical.

5. Adding fluoride to your water without your consent is, in my opinion, horribly unjust. If you have fluoridated water, everything you drink and cook, and even bathing adds fluoride to your body. Call your water company to find out if you have fluoridated water.

Scroll down to the end of the post to see what we can do.

I found many informative videos on YouTube. This is the best overall short one. 5 minutes, see what a dentist has to say about fluoride.

Here’s my full(er) post:

Fluoride is added to the water supply of most American cities for the ostensible purpose of dental hygiene. You will be amazed to find out that such a thing is not only unlikely, but actually the opposite of reality.

What would you do if you suddenly found out that fluoride was not safe at all, but was actually a carcinogenic industrial waste? What would you think if you suddenly found out that fluoride doesn‘t stop tooth decay at all, but actually causes teeth to rot and crumble, and by the same mechanism also causes osteoporosis?

Below is the trailer for a longer (about 45 min) production called “The Fluoride Deception”. Click here to see Part 1 part 2 part 3 It’s available on YouTube. I’ve watched 3 of the 4 parts and have found it very interesting. It tells the story of fluoride, from the political aspects.

Most of the following information came from articles I found at Mercola.com.

What Is Fluoride?
Fluorine is an element. It is a gas, never occurring in its free state. In microscopic amounts complexed with other minerals, it is often listed as a trace mineral, a nutrient for human nutrition.

This has nothing to do with fluoride or fluoridation. The fluoride added to 90% of drinking water is hydrofluoric acid which is a compound of fluorine that is a chemical byproduct of aluminum, steel, cement, phosphate, and nuclear weapons manufacturing. Such fluoride is manmade. In this form, fluoride has no nutrient value whatsoever. It is one of the most caustic of industrial chemicals. Fluoride is the active toxin in rat poisons and cockroach powder. Hydrofluoric acid is used to refine high octane gasoline, to make fluorocarbons and chlorofluorocarbons for freezers and air conditioners, and to manufacture computer screens, fluorescent light bulbs, semiconductors, plastics, herbicides, — and toothpaste.
It also has the ability to burn flesh to the bone, destroy eyes, and sear lungs so that victims drown in their own body fluid.

Yeah. I want to drink that.

Once in the body, fluoride is a destroyer of human enzymes. It does this by changing their shapes. In human biochemistry, thousands of enzymes are necessary for various essential cell reactions that take place every second we‘re alive. Without enzymes, we‘d die instantaneously.

Here‘s the short version: fluoride is a toxic byproduct in the manufacture of nuclear arms, aluminum, cement, steel, and phosphates.
Millions of tons of this poison are produced every year. Imagine the cost of containing and disposing of those mountains of waste every year. It‘s in the billions.

But what if lobbyists from these industries could present “scientific studies” paid for by the industries, and provide for a continual stream of media presentations about the health benefits of fluoride, and create unimaginably lucrative positions for “research” and “education” within the American Dental Association and the AMA, and do all these things in a consistent and unending way, year after year?
What are the economic advantages of that? Simple: instead of paying money to dispose of toxic waste, money could now be made by selling fluoride to the water companies of the nation.
They‘ll use the public water supply as a sewer for industrial wastes. And now with these new billions added instead of subtracted, there‘s plenty to go around, for everyone involved. Out of the Red, into the Black.

Fluoridation In Other Countries
If fluoridation is as safe and effective as the American Dental Association says it is, why don’t other countries do it?
The U.S. is nowhere near the top of any health list which compares other countries of the world. So what are the healthy countries doing?
If fluoride is so great, why have the following countries either never fluoridated or else stopped when they found out how bad it was:
West Germany
The Netherlands
France
Belgium
Finland
Sweden
Norway
Denmark
Japan
Italy
Scotland
Only about 2% of the population of Europe is subjected to fluoridated water.

So, what can we do?
First, find out if you have fluoridated water. Not everyone does. I don’t know if we do here in Israel; I assume yes, but need to find out. If you don’t, you are in good shape to be able to easily control your intake.

If you want to remove the fluoride from your water, you can distill it or use reverse osmosis. This also removes all minerals from the water, and some folks think that’s no good for you. I’d rather go without the fluoride, personally. There are also some high end filters that do remove it, but you need to check carefully.

Complain to your water company; they are not under law (yet) to poison your water; they are doing it because they think you want them to! If enough people voice their differing opinion, they may remove it.

Consider a fluoride free toothpaste for yourself, and I would DEFINITELY NOT give fluoride toothpaste to children. Remember the warning label on the tube about swallowing?

DETOX your body. This is the most important thing you can do. You have this stuff in you, and you must get it out; even if you don’t put any more in (which is nearly impossible). Go to DetoxOrDie and find out how to do this.

What Happens To Your Body Within An Hour Of Drinking A Coke

Did you ever see the movie Innerspace with Martin Short and Dennis Quaid? It’s a great classic movie. These guys get shrunk down and enter a person’s body, their ship flowing along with the red blood cells. You get to see some of what goes on in there; as someone who loves learning about the human body I found it fascinating. It’s also just a great flick.

Most of us don’t think about what’s going on in there as we go about our day to day life. But the things we do really do impact us, right away, for better or for worse.

I came across this description of what happens in your body after drinking a soda. Consider it a journey of sorts. Unfortunately, it’s not nearly as humorous as the movie.

What Happens To Your Body Within An Hour Of Drinking A Coke, According to the Nutrition Research Center

In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavor allowing you to keep it down. (By the way, phosphoric acid steals calcium from your bones. Hello, osteoporosis)

20 minutes: Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (There’s plenty of that at this particular moment)

40 minutes: Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.

45 minutes: Your body ups your dopamine production stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.

>60 minutes: The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.

>60 Minutes: The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.

>60 minutes: As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth.

Of course, now your sluggishness and irritability causes you to consider…..having another one. Sound like fun?

Then again, after watching this classic commercial from 1971, those warm fuzzy feelings you will have are very convincing. It even makes me want to have one. Who wouldn’t want to join those happy folks? This is my earliest Coke memory.

And here’s how far they’ve come…

I’m not perfect. I’m not going to pretend that I never drink soda. But not every day, or even every week. If you drink this stuff on a regular basis….well, think about it.

By the way, this is what happens with a regular, sugar-filled soda. With a sugar-free “diet” soda, there’s a whole other bunch of bodily reactions to that poison. By the way, artificial sweeteners besides being poisonous, actually will cause you to eat more, usually causing you to gain weight, which defeats the probable reason you chose to drink a “diet” soda to begin with. But that’s a subject for another post :0

For more great info about soda you can go here.

Is Wonderbread Making You Sterile? Part 2

ENRICHMENT OF FLOUR
In the 1940s, a flour enrichment program was instituted to compensate for wartime shortages of other foods. However, in the ‘enriched’ flour only the B vitamins – thiamin, riboflavin, and niacin – and the mineral, iron, were added. Flour ‘Enrichment’ implies a loss of nutrients and should not be equated with wholesomeness. For approximately 20 nutrients, there is an average loss of 70-80% in refined and enriched flour. When you eat this, you are placing your body at a disadvantage, casting a burden on the rest of the diet.

Prosser, WA. An old grain mill downtown near Twin City Foods

ADULTERATION OF FLOUR
Flour manufacturers want to make as much money as possible. For example, removing the germ not only prevents flour spoilage, it generates profits when sold to millfeed producers and pharmaceutical companies.
For centuries, bakers have known that ‘good quality’ baked goods could not be made with freshly milled flour, because the dough lacks strength and resilience to trap gas. Until the 20th century it was common practice of storing flour for months to allow oxygen to condition it.

However, as well as storage costs, spoilage and insects caused losses. Chemical oxidizing agents or bleaches were developed to produce the same aging effects in 24-48 hours. They cause one of two effects: oxidation of the gluten to help with rising, and bleaching of the yellowish carotene pigments which could have been sources of vitamin A.

Bleaching agents did not come into use without opposition. Harvey W. Wiley, Chief of the FDA early this century, won a Supreme Court decision outlawing bleaches, but he was forced out of the FDA, and the Supreme Court order was bypassed. The approval of chlorine dioxide as a bleaching agent was also protested by U.S. Army nutrition experts.

Today, in both Canada and the US, the addition of numerous chemicals to white, whole wheat, and rye flours is permitted. These include chlorine, chlorine dioxide, benzoyl peroxide, potassium bromate, ammonium persulfate, ammonium chloride, acetone peroxide, azodicarbonamide, ascorbic acid, l-cysteine, mono-calcium phosphate. Regulations also specify the acceptable levels. In many European countries the use of additives is almost completely prohibited. In Germany, for instance, chemical oxidizing agents were banned in 1958.

Nitrogen bichloride was one of the earliest bleaching agents. After 40 years of use, it was finally found to cause canine hysteria, and was outlawed. The currently most common bleaching agent is benzoyl peroxide. It must be neutralized by adding such substances as: calcium carbonate (chalk!), calcium sulphate, dicalcium phosphate, magnesium carbonate, potassium aluminum sulphate, sodium aluminum sulphate, starch, and tricalcium phosphate.

The most common maturing agent in use is potasssium bromate, and it is added with carriers such as calcium carbonate, dicalcium phosphate, or magnesium carbonate.

In addition to the chemicals permitted to be added to flour, many more are permitted to be added to bread before baking. Chemicals likely to be found in breads include: lecithin, mono- and di- glycerides, carragheenan, calcium sulfate, calcium carbonate, dicalcium sulfate, ammonium chloride, potassium bromate, calcium bromate, potassium iodate, calcium peroxide, azodicarbonamide, tricalcium phosphate, monocalcium phosphate, calcium propionate, sodium propionate, sodium diacetate, lactic acid, calcium stearoyl-2-lactylate, lactylic stearate, sodium stearyl fumarate, succinylated monoglycerides, ethoxylated mono- and all-glycerides.

In Germany, propionic acid, sodium propionate, calcium propionate, and potassium propionate have been banned as preservatives since March 1988. This was in response to earlier experiments which found that rats fed these substances developed tumors.

In addition to all of this, grains may be irradiated to help prevent spoilage and bugs. This also affects the nutrients, and not in a good way.

Have you read enough? I know I’m tired from typing (or even copying and pasting) all those chemical names. They certainly should have no place in our diets!

So, you say, you don’t eat white bread, so you don’t need to worry about hurting your body by eating all those chemicals? Well….

Stay tuned for part 3, where I tell you what can happen even from “whole wheat” bread and flour.

Most of the information presented in these posts came from Nutritional Characteristics of Organic, Freshly Stone-Ground, Sourdough & Conventional Breads by Judy Campbell, B.Sc., Mechtild Hauser, and Stuart Hill, B.Sc., Ph.D., P.Ag.