By Dr Mercola
One of the primary sources of fluoride exposure is not fluoridated drinking water but non-organic foods, due to the high amounts of fluoride-based pesticide residues on these foods. Non-organic foods may account for as much as one-third of the average person’s fluoride exposure.
Foods particularly high in fluoride include non-organic fresh produce, breakfast cereals, juices (particularly grape juice), deboned meats such as lunch meats, and black- or green tea (even if organic).
Fluoride has the ability to affect other chemicals and heavy metals; in some cases making them even more harmful than they would be on their own. For example, when you combine chloramines with the hydrofluorosilicic acid added to the water supply, they become very effective at extracting lead from old plumbing systems, promoting the accumulation of lead in the water supply.
Studies have shown that hydrofluorosilicic acid increases lead accumulation in bone, teeth, and other calcium-rich tissues. This is because the free fluoride ion acts as a transport of heavy metals, allowing them to enter into areas of your body they normally would not be able to go, such as into your brain.
In a previous interview, Green delved into the sordid history that made water fluoridation a reality in the first place. If you missed it, I highly recommend taking the time to watch it now.
Read the full post at Mercola.com