by Ethan A. Huff
(NaturalNews) Most of the talk concerning fluoride exposure these days centers around the chemical’s forced presence in many public water supplies, and how this is causing an epidemic of chronic health problems. But little do many people realize that fluoride exposure is also problematic throughout the food supply, including in fresh food crops that have been sprayed with pesticides and herbicides made from fluoride compounds.
Grape growers in particular have long used a chemical known as cryolite, which also goes by the trade name Kryocide, to deter leaf-eating and other types of pests. This fluoride-based chemical is used on all sorts of food crops, in fact, including on many different fruits and vegetables consumed by millions of people. And because insects have yet to build up a resistance to cryolite, despite its having been in use for at least 50 years, the chemical has become a staple pesticide for many growers.
Cryolite is very easily absorbed by the crops to which it is applied, which means that people who eat grapes, or who drink wine made from grapes that have been sprayed with cryolite, are inadvertently consuming untold amounts of toxic fluoride. It turns out that cryolite contains aluminofluoride ions that shed fluoride ions, which then pass through the blood-brain barrier and contaminate brain tissue.
Since fluoride chemicals are persistent and do not biodegrade, they often build up in soils where plants uptake them into their roots, stems, leaves, and even their fruit. This has clearly been observed in grapes, for instance, which often contain levels of fluoride far higher than the U.S. Environmental Protection Agency’s (EPA) maximum contaminant level (MCL) for fluoride of four parts per million (ppm).
Many domestic wines, in fact, have levels of fluoride so high that they cannot be exported to Europe and other places where MCL thresholds for fluoride are lower than they are in the U.S. Elf Atochem North America, Inc., the chemical company responsible for producing Kryocide, actually put out an advisory for domestic grape growers a while back warning them not to use as much cryolite on grape crops intended for export, as the crop would not meet proper safety standards. (http://www.fluoridealert.org/kryocide.htm)
And yet the company encouraged these same growers to continue using high amounts of cryolite on grapes intended for domestic consumption, as U.S. standards are far more lenient. As a result, many domestic wines contain inordinate amounts of fluoride, some as high as six ppm or more, which greatly exceeds the EPA’s MCL for fluoride — and this is on top of fluoride exposure from other food sources, as well as routine exposure through the water supply. (http://www.organicconsumers.org/Toxic/flouride.cfm)
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