If you think fluoride in your water is bad wait till you read what's on
much of the "healthy" food you're eating.



http://www.epa.gov/oppsrrd1/REDs/0087.pdf

g. Metabolism

A general metabolism study is not required. It has been demonstrated
that toxicologically, cryolite behaves as free fluoride. There are
numerous references in the literature on the metabolism of cryolite and
other fluoride salts. The National Research Council, in their 1993
report on fluoride concluded that fluoride is readily absorbed by the
gut and rapidly becomes associated with teeth and bones. The remaining
fluoride is eliminated almost exclusively by the kidneys with the rate
of renal clearance related directly to urinary pH.

http://mineral.galleries.com/minera..te/cryolite.htm

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http://www.apfn.org/apfn/fluoride.htm

5. The use of cryolite in agriculture

Cryolite is a naturally occurring inorganic substance; however, most
present day supplies of cryolite are synthetically produced. It is used
on many fruits, vegetables and ornamental crops to protect against leaf
eating pests. Cryolite is formulated as dusts, wettable powders and
water dispersible granulars and can be applied by ground or aerial
spray. The predominant use of cryolite is on California grapes followed
by potatoes and citrus.

Cryolite was first registered as a pesticide in the U.S. in 1957. Its
insecticidal mode of action is predominantly as a stomach poison.
Fluoride has been identified as the residue of toxicological concern
(Federal Register, March 1997).

The fact that cryolite contains an aluminofluoride ion which loses
fluoride ions in solution is of considerable concern. It is well
established that the complex ion AlF4- is able to switch on G-proteins
which are of fundamental importance in the transmission of messages
from some water soluble hormones and neurotransmitters across cell
membranes (Strunecka and Patocka).

California grape growers use cryolite to control two insects that can
devastate vineyards. Researchers from California State university in
Fresno conducted a 5 year study (1990-1994) on vineyards throughout the
San Joaquin Valley. They found that "[m]ultiple applications of
Cryolite during the growing season significantly increase fluoride in
wines." Notably they found fluoride levels between 3 - 6 ppm in
Zinfandel, Chardonnay, Cabernet Sauvignon, Chenin Blanc, Thompson
Seedless, Barbera, Muscat Candi, Ruby Cabernet; and levels between 6 -
<9 ppm in French Colombard and Zinfandel. They noted "that fluoride
levels in wine produced from grapes not treated with Cryolite can range
from 0.1 to 1.6 ppm, depending upon location and variety (Ostrom)." At
6 ppm one glass of wine (175 ml) would have delivered as much fluoride
as about a liter of optimally fluoridated water!

In the 1990's a 3 ppm fluoride limit was in effect for US wines
exported to European Communities (EC). However, the EC recently lowered
the allowable levels of fluoride in wine to 1 ppm. (Note: the vast
majority of EC countries do not fluoridate their water). Responding to
the potential loss of a $250 million export market, California received
a time-limited residue tolerance for Tebufenozide on grapes as an
alternative to cryolite. As stated in EPA's approval:

.."for the 2000 crop year, nearly all major California wineries with
export markets have advised their growers that they will not accept
grapes which have been treated with cryolite or any other product which
would affect the level of fluorides in wines. There is a direct
correlation between even limited use of cryolite on wine grapes which
can result in fluoride levels in wine above 3 ppm (Federal Register,
July 2000)."

The current tolerance levels for cryolite on allowed crops is 7 ppm
(see Table 1). In 1997 EPA proposed much higher tolerances (see Table
2). In 1997 EPA re-extended a time-limited tolerance use (up to
11-21-01) of 22 ppm for potato waste, a processed animal feed commodity
and a 2 ppm fluoride residue in or on raw potatoes (Federal Register,
Dec 1997).


http://groups-beta.google.com/group..f8106a5539a8f99

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http://www.pesticideinfo.org/Detail..?Rec_Id=PC35073

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http://pmep.cce.cornell.edu/profile..fluor-comp.html

There have been reports of adverse effects on reproductive
outcomes associated with high levels of fluoride intake in many
animal species. In most of the studies, however, the fluoride
concentrations associated with adverse effects were far higher than
those encountered in drinking water. . . .
Based on these findings, the subcommittee concludes that the
fluoride concentrations associated with adverse reproductive effects
in animals are far higher than those to which human populations are
exposed. Consequently, ingestion of fluoride at current
concentrations should have no adverse effects on human reproduction.

SURE

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http://fluoride.org.uk/ausfnews/may..en_fluoride.htm

Fluoride is already in our foods

A significant aspect of the excess fluoride exposure problem goes back
to the original assumptions of those who heavily promoted fluoridation
years ago: that the optimal amount of ingested fluoride was 1 mg, and
that the average child ingested 1 litre of water per day (1 mg of
fluoride per litre = 1 part per million, or 1 ppm). The calculations
did not take into account any higher consumption level the margin of
safety easily exceeded by merely drinking twice as much water as the
arbitrary average. The calculations also assumed that there were no
other sources of ingested fluoride.

Hindsight now confirms that the assumptions were dead wrong.

New amendments to the Safe Drinking [Water] Act require that risk
assessments for toxic contaminants, such as fluoride in public drinking
water, take into account the total exposure from all sources. All this
leads to the largely unknown fact that there is already fluoride in our
foods and beverages enough fluoride to register above the level
acceptable by law in our water, or by common sense.

To answer an often asked question, few plants will take up fluoride
through the roots, with the notable exceptions of high fluoride content
in black and green teas; however, fluoride absorption does occur
through leaf systems. Fluoridated water use in food manufacturing
increases the presence of fluoride in beverages such as soda and
juices, as well as a long list of prepared foods, such as cereals.
Pesticides present another significant source of fluoride exposure. 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 levels even higher than found in fluoridated
drinking water. The commonly used pesticide, cryolite (containing both
aluminium and fluoride), is found at alarmingly high rates in foods
that easily absorb chemicals, such as potato skins, white grapes and
strawberries. Commercial iceberg lettuce, in addition to having little
nutritional value, may contain as much as 180 ppm of cryolite, raisins
55 ppm.

Ten years ago, a government toxicological profile revealed that as a
result of multiple fluoride sources such as foods, beverages and oral
care products, non fluoridated communities were already receiving the l
milligram per day of fluoride, and communities with fluoridated water
were ingesting three to seven times the recommended level, far
surpassing the original margin of safety.

Can you filter the fluoride out?

The fluoride ion is smaller than the water molecule; so simple
filtration devices will not remove fluoride. A more expensive and
elaborate system is needed, such as distillation or reverse osmosis
purification, which also requires more maintenance costs.
Unfortunately, the common reverse osmosis and distillation processes
available for home use can not produce enough water for taking a shower
or bath on demand, leaving your largest body organ, your skin, through
which you hydrate most effectively, open to daily assault. Even if you
can remove fluoride from your water at home, you will still be subject
to ingesting fluoride from foods served at restaurants or from prepared
packaged foods, because most manufacturers and restaurant owners do not
opt to use these expensive systems.

Labelling requirements for fluoride are limited to products making a
specific health claim for the fluoride, making it almost impossible to
easily determine total exposure to fluoride from all sources. You may
wish to avoid concentrated juices from fluoridated communities, as the
evaporation technique for removing the water, used in other food
processing as well, leaves all additives and chemicals behind in the
concentrate. Adding fluoridated water to reconstitute the juice will
increase exposure even further.

http://groups-beta.google.com/group..arch+this+group

^

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In article <1120003659.387353.158590@g44g2000cwa.googlegroups.com>,
hurt_beyond_repair@yahoo.com says..
>
> http://fluoride.org.uk/ausfnews/may..en_fluoride.htm
>
> Fluoride is already in our foods
>
> A significant aspect of the excess fluoride exposure problem goes back
> to the original assumptions of those who heavily promoted fluoridation
> years ago: that the optimal amount of ingested fluoride was 1 mg, and
> that the average child ingested 1 litre of water per day (1 mg of
> fluoride per litre = 1 part per million, or 1 ppm). The calculations
> did not take into account any higher consumption level the margin of
> safety easily exceeded by merely drinking twice as much water as the
> arbitrary average. The calculations also assumed that there were no
> other sources of ingested fluoride.
>
> Hindsight now confirms that the assumptions were dead wrong.
>
> New amendments to the Safe Drinking [Water] Act require that risk
> assessments for toxic contaminants, such as fluoride in public drinking
> water, take into account the total exposure from all sources. All this
> leads to the largely unknown fact that there is already fluoride in our
> foods and beverages enough fluoride to register above the level
> acceptable by law in our water, or by common sense.
>
> To answer an often asked question, few plants will take up fluoride
> through the roots, with the notable exceptions of high fluoride content
> in black and green teas; however, fluoride absorption does occur
> through leaf systems. Fluoridated water use in food manufacturing
> increases the presence of fluoride in beverages such as soda and
> juices, as well as a long list of prepared foods, such as cereals.
> Pesticides present another significant source of fluoride exposure. 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 levels even higher than found in fluoridated
> drinking water. The commonly used pesticide, cryolite (containing both
> aluminium and fluoride), is found at alarmingly high rates in foods
> that easily absorb chemicals, such as potato skins, white grapes and
> strawberries. Commercial iceberg lettuce, in addition to having little
> nutritional value, may contain as much as 180 ppm of cryolite, raisins
> 55 ppm.
>
> Ten years ago, a government toxicological profile revealed that as a
> result of multiple fluoride sources such as foods, beverages and oral
> care products, non fluoridated communities were already receiving the l
> milligram per day of fluoride, and communities with fluoridated water
> were ingesting three to seven times the recommended level, far
> surpassing the original margin of safety.
>
> Can you filter the fluoride out?
>
> The fluoride ion is smaller than the water molecule; so simple
> filtration devices will not remove fluoride. A more expensive and
> elaborate system is needed, such as distillation or reverse osmosis
> purification, which also requires more maintenance costs.
> Unfortunately, the common reverse osmosis and distillation processes
> available for home use can not produce enough water for taking a shower
> or bath on demand, leaving your largest body organ, your skin, through
> which you hydrate most effectively, open to daily assault. Even if you
> can remove fluoride from your water at home, you will still be subject
> to ingesting fluoride from foods served at restaurants or from prepared
> packaged foods, because most manufacturers and restaurant owners do not
> opt to use these expensive systems.
>
> Labelling requirements for fluoride are limited to products making a
> specific health claim for the fluoride, making it almost impossible to
> easily determine total exposure to fluoride from all sources. You may
> wish to avoid concentrated juices from fluoridated communities, as the
> evaporation technique for removing the water, used in other food
> processing as well, leaves all additives and chemicals behind in the
> concentrate. Adding fluoridated water to reconstitute the juice will
> increase exposure even further.
>
> http://groups-beta.google.com/group..arch+this+group
>
> ^
>
>


I hear the Corbomite device will cause an entire sector to be a dead
zone for a long time..

Kirk to Enterprise..

BDK

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"Hurt" <hurt_beyond_repair@yahoo.com> wrote in message
news:1120003659.387353.158590@g44g2000cwa.googlegroups.com..
>
> http://fluoride.org.uk/ausfnews/may..en_fluoride.htm
>
> Fluoride is already in our foods
>
> A significant aspect of the excess fluoride exposure problem goes back
> to the original assumptions of those who heavily promoted fluoridation
> years ago: that the optimal amount of ingested fluoride was 1 mg, and
> that the average child ingested 1 litre of water per day (1 mg of
> fluoride per litre = 1 part per million, or 1 ppm). The calculations
> did not take into account any higher consumption level the margin of
> safety easily exceeded by merely drinking twice as much water as the
> arbitrary average. The calculations also assumed that there were no
> other sources of ingested fluoride.
>
> Hindsight now confirms that the assumptions were dead wrong.


Now, this is disappointing.  I've been taking a steady regimen of Cryolite
along with cell food, yamoa powder and noni juice for the past few weeks.
That, along with the insertion of Dr. Scholl's Molefoam padding into my
shoes and a diet of capsaicin, has given me enough FEV to propel a
hang-glider into the lower stratosphere.  Bad news indeed.

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Cryolite Metabolism

Now, this is disappointing.
I've been taking a steady regimen
Of Cryolite along with cell food, yamoa powder
And noni juice for the past few weeks."
~ A Rober

"Try Yo ~
Him Be."
~ Brutus

"That, along with the insertion
Of Dr. Scholl's Molefoam padding
Into my shoes
And a diet of capsaicin,
Has given me enough FEV to propel a hang-glider
Into the lower stratosphere.
Bad news indeed."
~ A Rober

"Molefoam, or Quantum Level
37 ~ ?"
~ Arche Booties

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"Cryolite Metabolism ~

Now, this is disappointing.
I've been taking a steady regimen
Of Cryolite along with cell food, yamoa powder
And noni juice for the past few weeks."
~ A Rober

"Try Yo ~
Him Be."
~ Brutus

"That, along with the insertion
Of Dr. Scholl's Molefoam padding
Into my shoes
And a diet of capsaicin,
Has given me enough FEV to propel a hang-glider
Into the lower stratosphere.
Bad news indeed."
~ A Rober

"Molefoam, or Quantum Level
37 ~ ?"
~ Arche Booties

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> "Try Yo ~
> Him Be."
> ~ Brutus

Parsimonious with stellar dust.

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