Luminoire wrote: (Tenebrae wrote about Vitamin C and Iodine to detox. Vitamin C: yes. Iodine only when it comes from sources like Spirulina or Chlorella or natural sea salt, because iodine will use Calcium and rob the organsim of it.)

If one wants to avoid fluoride it is very difficult especially in countries with water fluoridation. The person can not get around getting a powerful water filter system! This not only frees the drinking water of fluorides but also the water in the bathroom (the shower water fluorides penetrate through the skin into the body) and the garden (using fluoridated water in the garden and the vegetables are loaded with Fluorides)

Gryphonista wrote:

Luminoire wrote: (Tenebrae wrote about Vitamin C and Iodine to detox. Vitamin C: yes. Iodine only when it comes from sources like Spirulina or Chlorella or natural sea salt, because iodine will use Calcium and rob the organsim of it.)

If one wants to avoid fluoride it is very difficult especially in countries with water fluoridation. The person can not get around getting a powerful water filter system! This not only frees the drinking water of fluorides but also the water in the bathroom (the shower water fluorides penetrate through the skin into the body) and the garden (using fluoridated water in the garden and the vegetables are loaded with Fluorides)

It is so extremely hard to avoid, since most companies use fluoridated water to wash fruits and veggies, poultry, and it is used in all food production. Even if you are careful about your toothpaste, everything else has it, including organic products. Also, make sure your Spirulina and Sea Salt is not sourced from the Pacific, or Chlorella from China.

badblood wrote:I'm done my rant now. I will not engage in arguments suggesting I'm wrong, because 1) I'm not (LOL) Yes, you are! and 2) prepare to lose, I won't lose unless you can prove that all the scientific evidence I've read and have based my opinion on is incorrect! Because the only way I will change my opinion is if you can prove the scientific evidence I have read, is wrong. But it does get tiresome with the "I'm right"; "no your not, I am", "no, I AM" type arguments, so we'll have to agree to disagree on this one. and 3) I will probably be banned. Actually, that only happens when the argument gets out of hand and the people arguing start to attack each other. If you are able to have a mature discussion about the idea and not attack the person or people who disagree with your view, no one will be banned.

A simple and easy way to
neutralize fluorides in drinking water

Fluoridation of drinking water is a very controversial policy, it involves adding of fluoride compounds, which are highly toxic.
Normal levels of fluoridation of drinking water are not enough to immediately feel the toxic effects, but still, prolonged ingestion of even the small amounts of fluorides can cause long-term health damage. The good news is that it is very easy to precipitate the fluoride ions in water by adding soluble calcium salt; calcium and fluoride ions would then bind together, producing calcium fluoride, which is practically insoluble. Very low solubility of calcium fluoride means a very limited bioavailability, this way the poison is neutralized.
Toxicity of a fluoride ion comes from its affinity to calcium, it depletes ionized calcium in blood plasma, thus producing various degrees of paralysis. The drinking water is fluoridated to the concentration between one to a few parts per million, depending on municipality.
Water with concentration of fluoride ions of 1 milligram per liter or 1 ppm is referred to as "optimally fluoridated" by the fluoridation promoters. This choice of words is somewhat strange, considering that fluoride compounds are very strong poisons, they are used as herbicides, insecticides, rodenticides.
The easiest way to make a food-grade soluble calcium salt is by putting eggshells into a container and pouring vinegar in it; after a day or two, depending on temperature, you would get a solution of soluble calcium salt, the chemical name of it is "calcium acetate". To make sure there will be no residual vinegar left in the solution, you should put enough eggshells to have some of it left over after all the vinegar had been consumed in the reaction. You can filter the solution through a fine steel mesh and keep it in the fridge.
At any given time I could have half-dozen jars of this solution, with eggshells and vinegar at different stages of the process.
As soon as I finish with one jar, I put more eggshells inside, pour vinegar and place it into the "waiting line".
You can add calcium acetate also to juices, wines, beer or other beverages.
Fluorides are likely to be present in all of them, often in rather substantial amounts. The bulk of fluorides in juices is likely to come from local water, as most juices are reconstituted, which means they are shipped to the destination point as a concentrate and then diluted with local water, which is fluoridated in over 60% of US municipalities.
The same applies to beer, unless it comes from a country or locality, where the drinking water is not fluoridated.
Tea leaves contain rather substantial amount of insecticide residues, which are fluoride compounds.
Calcium acetate is a traditional calcium supplement, which was recommended for pregnant and lactating women to help them preserve their bones (and teeth) as a result of an increased demand for calcium. However, if you decide to use it as a calcium supplement, you should keep in mind that calcium should always be taken with magnesium, in equal proportion (1:1), that's how many commercial calcium supplements are prepared. You do not need to take it together at one time, but over the course of a day you should be consuming approximately equal amounts of calcium and magnesium.
The most common symptoms of magnesium deficiency are cramps and headache.

The stuff that is used for water fluoridation is not pharmaceutical grade, often it is unprocessed sediment, which is collected from chimney scrubbers in metal smelters and pesticide plants and includes many very dangerous contaminants - arsenic, mercury, lead, to name just a few. Some companies have got into the act by offering a pharmaceutical grade sodium fluoride. They clearly want to capitalize on the natural concern of the people, who have these poisons added to their drinking water.
But whether it is a "pharmaceutical grade" poison, or it has other contaminants, it is still a poison. But, of course, if your water has pharmaceutical grade poison, then, after neutralizing it with a soluble calcium salt, you would not have to ingest arsenic, mercury, cadmium, other heavy metals, pesticide residues plus other poisons. This option is definitely better!
Solubility of calcium fluoride in water at 20°C is 17 parts per million (ppm) or 17 milligrams per liter of water. This is still a dangerously high concentration of fluorides, however, it can only be produced with undissolved mass of calcium fluoride in the same container, which is "feeding" the solution.
Industrial methods of neutralizing fluorides use essentially the same chemical process, with calcium chloride salt being used as a carrier of soluble calcium; the effluent is then passed through membrane filters, which are flushed periodically.
Some brands of salt in European countries are fluoridated. After the people there have got their way in making their water fluoride-free, the fluoridation promoters started adding fluorides to the table salt.
But it can be just as effectively neutralized by dissolving salt in water and adding calcium acetate there; if there were fluorides, they will be neutralized.

This picture was taken from the site of Diana Buckley of Australia with permission back in 2009. Since then her website about fluoridation has been modified and this picture is apparently no longer there.
This stuff, as well as other fluorides compounds are added to the drinking water courtesy the fluoridation lobby

Here you can see the jars with vinegar and eggshells at different stages of the process of preparing soluble calcium salt.
The tall jar contains table salt solution with added calcium acetate

When I cook meat, I pour calcium acetate into the casserole. After some dozen times, you get this sediment, it is calcium fluoride.
All this stuff ends up in people's bones if they are too lazy to prepare neutralizing solution.
The natural bone mineral hydroxiapatite changes to the fluoroapatite, which is denser; it is presented to the gullible as "beneficial effects" of strengthening the dental enamel. The problem is that the bone, which had undergone this transformation, becomes physiologically dead, it no longer reacts with calcium-regulating hormones.

Juice is often delivered as concentrate in drums from the fruit-producing regions and reconstituted and packaged in the localities where it is sold to the final consumer. This picture was taken at the back door of one restaurant.

jellybean wrote: Many years ago, when I first left school, I trained to become a RN. Nutrition & dietetics were part of my training. I qualified then spent 3.5 years working as a RN before I quit to work in a job where I could earn a decent living. I never lost my interest in keeping up with the medical fields I was interested in and dietetics is one. I spent a lot of my free time doing voluntary work in/for some of the organistations I had dealings with so it was easy to keep up to date in those areas. So, with 35 plus years of that behind me, I can assure you that with or without real scientific proof (although there is a lot of circumstantial evidence to show that it at least is a contributing factor) that flouride calcifies the pineal gland, I don't want to willingly injest a neurotoxin.