Tap water and toothpaste are considered the main sources for fluoride exposure overlooking other possibilities. There are common food items that could contain up to 180 times more fluoride than tap water according to fluoride expert Jeff Green, who has been protesting fluoride for over 20 years.
Green states that non-organic foods can be a huge contributor to the exposure, and not just one kind. Foods products that are conventionally farmed may contain extreme levels of fluoride, and by eating them you are unintentionally exposing yourself to it. Not only do the crops get watered with regular fluorinated water, but cryolite is used on them, which is actually sodium aluminum fluoride, it is used to kill bugs and is very sticky making it extremely hard to get off. So traditionally grown food items get hit doubly by fluoride with watering and with fluoride based pesticides.
Green says that a large number of non-organic food item can contain surprisingly shocking levels of fluoride based pesticides, with iceberg lettuce being one of the largest offenders. He states that iceberg lettuce can be laced with up to 180 parts per million of fluoride, which is 180 times higher than the recommended level of fluoridation in water. Meaning that this food that is meant to be healthy may in fact actually be corroding the body with excessive levels of fluoride. Citrus fruit are allowed to contain up to 95 ppm of fluoride. Potatoes can have up to 22 ppm on the skin and up to 2 ppm inside. Raisins are allowed to have 55 ppm.
There has been a link made between decreased IQ in children and fluoride published in Environmental Health Perspectives. Many studies have been done all of which unanimously agreed and concluded that fluoride impacts cognitive functions in a negative manner. Even mainstream media has begun to question the use of fluoride. A call has been made for lowering the level of fluoride in water. This may be a huge hurdle in the fight against fluoride in the food industry.
