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.
5 Facts About Fluoride Exposure from Cryolite
1) The main way people are exposed to fluoride from the pesticide cryolite is through consumption of grape products, particularly white grapes, grown in the U.S. This is because cryolite use is widespread among U.S. vineyards.
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).
5) The key way to avoid exposure to fluoride from cryolite is to avoid buying non-organic grape products, particularly beverages made out of white grapes.
10 Facts About Fluoride Exposure from Sulfuryl Fluoride
In 2005, the U.S. EPA granted a request from Dow AgroSciences to use sulfuryl fluoride as a fumigant in food-processing facilities as a means of killing bugs, rodents, and reptiles. Although EPA granted FAN’s request in January 2011 to rescind its approval of Dow’s request, this is currently being challenged by the agribusiness industry. Thus, as it currently stands, sulfuryl fluoride is still being sprayed on food products made in the U.S.
The EPA allows sulfuryl fluoride as both a fumigant of food-processing facilities (while food is still on the premises) and as a direct fumigant of food. Both forms of fumigation result in the contamination of food with fluoride. Here’s what you need to know about both:
Fumigation of Food Processing Facilities
1) Structural fumigation is done for the purpose of killing pests in the facility where the food is stored. It usually is performed twice a year in a given facility.
2) Unlike virtually every other western country, the EPA does not require that food processors remove food prior to the fumigation. As a result, any food that is being stored in the facility during a structural fumigation will be contaminated with fluoride.
3) The level of fluoride contamination that EPA allows for wheat flour (125 ppm) and dried eggs (900 ppm) is sufficient to cause symptoms of acute fluoride toxicity (e.g., nausea, vomiting, etc) in children.
4) Although less than 0.1% of wheat flour and dried eggs will be contaminated with sulfuryl fluoride (due to the infrequency of structural fumigations), several hundred, if not thousands, of children will be exposed each years to doses of fluoride from these products that can induce temporary food poisoning-type symptoms. No other country allows this.
5) There are hundreds of other food products that EPA allows to be contaminated with sulfuryl fluoride.
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.
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
Fluoride: Plot or Capitalist Ploy
[Click here to see photocopy of article] Covert Action Quarterly Fall, 1992 Fluoride: Commie Plot or Capitalist Ploy by Joel Griffiths Cows crawled around the pasture on their bellies, inching along like giant snails. So crippled by bone disease they could not stand up, this was the only way they could graze. Some died kneeling,
The Absurdities of Water Fluoridation
[caption id="attachment_10205" align="alignleft" width="190"] Paul Connett, PhD[/caption] Water fluoridation is a peculiarly American phenomenon. It started at a time when Asbestos lined our pipes, lead was added to gasoline, PCBs filled our transformers and DDT was deemed so "safe and effective" that officials felt no qualms spraying kids in school classrooms
Why I am now officially opposed to adding fluoride to drinking water
April, 2000 To whom it may concern: Since April of 1999, I have publicly decried the addition of fluoride, especially hydrofluosilicic acid, to drinking water for the purpose of preventing tooth decay. The following summarize my reasons. New evidence for lack of effectiveness of fluoridation in modern times. [caption id="attachment_10211" align="alignleft" width="150"] Dr. Hardy
Fluoride Levels and Fluoride Contamination of Fruit Juices
"Forty-three ready-to-drink fruit juices were examined for fluoride ion concentration. It was found that 42% of the samples had more than 1 ppm of fluoride. It was also determined that "pure" fruit juices, often grape juices, contained high levels of fluoride. . . . Since it is common practice to use fluoride-containing insecticide in growing grapes, it is believed that contamination of these juices is occurring."
Fluoride Exposure from Sulfuryl Fluoride: A "Trivial" Matter?
In the years when Dow Agrosciences had no profit motive to fumigate food with sulfuryl fluoride, it took the following position: “Under no conditions should sulphuryl fluoride be used on raw agricultural food commodities, or on foods, feeds or medicinals destined for human or animal consumption.” Today, with Dow needing to find
Sufluryl Fluoride in Farm Bill
Dear Supporter, When you want to introduce a toxic fluoride pesticide into America's food supply and you don't have science, or the law, on your side, what do you do? You pay millions of dollars to lobbyists in Washington D.C. to re-write the law. And that, unfortunately, is exactly what Dow
Sulfuryl Fluoride: House Passes Farm Bill -- Vote Coming in Senate
Dear Supporter, On Monday, the Conference Committee on the Agricultural Act of 2014 released the final compromise language for the legislation, also known as the “Farm Bill.” The committee added the following language at the eleventh hour, that reverses EPA's proposed phase-out of the neurotoxic fumigant sulfuryl fluoride (which took 8 years in
Related Miscellaneous Content: