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Old 07-13-2014, 03:17 AM   #104
R.B.
Senior Member
 
Join Date: Mar 2006
Posts: 1,793
Re: Iodine deficiency ! - falling intakes - goitregens - competition bromine and fluo

More sources of flouride from Flouride Alert - I have copied and pasted some of the content below, but it is worth visiting the site - there is more mind numbing information on this page in relation to developmental issues - flouride can both be used to kill bugs on foods and fumigate warehouses to kill bugs in them - apparently in the US it is not obligatory to move food when fumigating warehouses which where relevant could result in very high fluoride loads in food twice a year! - so you really do not know what little extras you might be getting this Thanksgiving or Christmas

http://fluoridealert.org/issues/sources/f-pesticides/

Pesticides

Due to its high toxicity, fluoride has long been used as a pesticide. In the United States, there are currently two fluoride-based pesticides that are allowed to be sprayed on food. These are: cryolite and sulfuryl fluoride.

2) According to data from the USDA (2005), the average fluoride levels in grape products are as follows:

White grape juice = 2.13 ppm
White wine = 2.02 ppm
Red wine = 1.05 ppm
Raisins = 2.34 ppm

3) Many juice drinks that are not labeled as “grape juice” use grape juice as a filler ingredient. The use of cryolite thus contaminates many juices with fluoride.

4) Cryolite is also allowed to be added to the following products (although it is unclear how many producers actually do so, and what the resulting fluoride levels are):

Apricot, Broccoli, Brussels Sprout, Cabbage, Cauliflower, Citrus fruit, Collards, Eggplant, Kale, Kiwifruit, Kohlrabi, Lettuce, Melon, Nectarine, Peach, Pepper, Plum, Pumpkin, Squash (summer & winter), Tomato, and a number of Berries (Blackberry, Blueberry (huckleberry) Boysenberry, Cranberry, Dewberry, Loganberry, Raspberry, Strawberry, Youngberry).



Direct Fumigation of Food

6) The EPA also allows food processors to use sulfuryl fluoride as a direct fumigant of certain foods. This means that food processors can purposely spray sulfuryl fluoride directly onto certain foods.

7) Unlike structural fumigation (which takes place once or twice a year), direct fumigation is a routinely performed procedure. Thus, foods that can be directly fumigated with sulfuryl fluoride will consistently have elevated fluoride levels.

8) According to EPA’s estimates, some of the foods that will be most commonly fumigated are cocoa powder, dried beans, walnuts and dried fruits.

9) EPA estimates that, if the current regulations are not rescinded, 100% of cocoa powder, 100% of dried beans, 99% of walnuts, 69% of dried fruits, 10% of walnuts, 10% of tree nuts, and 3% of rice will be fumigated.

10) When fumigated the average fluoride levels in fumigated food is:

Brown rice = 12.5 ppm
Cocoa powder = 8.4 ppm
Almonds = 5.3 ppm
Tree nuts = 5.3 ppm
Dried beans = 4.5 ppm
White rice = 4.5 ppm
Walnuts = 2.4 ppm
Dried fruits = 1 ppm

Last edited by R.B.; 07-13-2014 at 03:49 AM..
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