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 Nearly all conventional food crops grown with fluoride-laced water

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PostSubject: Nearly all conventional food crops grown with fluoride-laced water   Mon 10 Sep 2012, 09:05

Nearly all conventional food crops grown with fluoride-laced water, then sprayed with more fluoride


(NaturalNews) The average American today is exposed to a whole lot more
fluoride than he or she is probably aware. Conventional produce, it
turns out, is one of the most prevalent sources of fluoride exposure
besides fluoridated water, as conventional crops are not only irrigated
with fluoride-laced water in many cases, but also sprayed with pesticide
and herbicide chemicals that have been blended with fluoride, and later
processed once again with fluoridated water.

This fact may come
as a surprise to many who have bought into the idea that eating more
fresh produce is automatically beneficial for health, regardless of how
that produce was grown. Thinking that they are doing their bodies a
favor, millions of Americans have incorporated conventional fruits and
vegetables into their everyday diets, not realizing that the resulting
cumulative effect of fluoride exposure from these foods could be harming
their health.

Many food crops uptake fluoride chemicals from water, soil

According to the U.S. Centers for Disease Control and Prevention
(CDC), nearly 75 percent of the U.S. population is being forcibly
medicated with fluoride chemicals via their water supplies. This means
that a significant percentage of U.S. crops are also irrigated using
this same fluoridated water, particularly in the "Bread Belt" states,
many of which are almost entirely fluoridated. (http://www.cdc.gov/fluoridation/statistics/2010stats.htm)

While
not all crops uptake fluoride from water in the same amounts, many
absorb significant amounts of fluoride through their root systems every
time they are watered. Tea plants, for instance, are among the worst
when it comes to absorbing fluoride from soil and water, and storing it
in their leaves (http://lpi.oregonstate.edu/infocenter/phytochemicals/tea/). Grapes are another crop that tends to accumulate fluoride in high levels as well.

According to data collected by the U.S. Department of Agriculture
(USDA) for its National Fluoride Database of Selected Beverages and
Foods, fresh fruits and vegetables have relatively low levels of
fluoride compared to what is found in fluoridated water, reconstituted
juices, dried fruit, and other sources (http://www.fluoridealert.org/content/fresh_foods/).
But levels can vary, and particularly in the case of conventional
produce, fluoridated pesticides and herbicides can add to overall
fluoride exposure and intake levels.

Fluoridated pesticide, herbicide residues often lurk on conventional food

Because
of its extreme toxicity, fluoride is often added to pesticides and
herbicides in order to protect conventional crops from insect damage and
disease. But just like with fluoridated irrigation
water, fluoridated crop chemicals often absorb directly into plants, or
at the very least, linger on the skins of the fruits and vegetables
they produce, which adds to their fluoride toxicity.

Sulfuryl fluoride
is one such pesticide that is commonly used to treat conventional
cereal grains, dried fruit, tree nuts, cocoa beans, coffee beans, and
other foods. Though the U.S. Environmental Protection Agency (EPA) is said to currently be in the process of phasing out the use of sulfuryl fluoride (http://www.ewg.org/release/epa-bar-fluoride-based-pesticide), the chemical is still being used on a wide variety of conventional food crops, unbeknownst to consumers.

There are, in fact, more than 150 different fluoridated pesticides currently approved for use on conventional crops,
none of which are typically indicated on produce labels. Chances are
that if you eat conventional fruit, vegetables, or nuts, you are more
than likely eating varieties that have been sprayed or fumigated with
fluoride chemicals, which are prohibited from use on organic crops.

As
we reported on recently, conventional grapes are often sprayed with the
fluoride-based chemical pesticide cryolite, which is often sold under
the trade name Kryocide. This particular pesticide actually contains
substances that facilitate the passing of fluoride across the
blood-brain barrier and directly into brain tissue, which makes it
exceptionally toxic. (http://www.naturalnews.com/036753_fluoride_pesticides_grapes.html)

This
compounded exposure to fluoride from fluoridated irrigation water,
fluoridated pesticides and herbicides, airborne fluoride chemicals, and
fluoridated water used during processing or reconstitution after harvest
renders many conventional fruits and vegetables fluoride saturated.

Admittedly, many organic crops are also exposed to fluoride via irrigated water
just like conventional crops are. But at least organic crops are not
sprayed with fluoridated pesticides after harvest, and many organic
foods are processed after harvest using purified water, as indicated on
their ingredient labels, which means they contain less overall fluoride
than their conventional counterparts.

The Fluoride Action Network (FAN) has also created a helpful guide entitled 7 Ways to Avoid Fluoride in Beverages and Food that will help you discern how best to avoid fluoride when shopping for other types of food: http://www.fluoridealert.org/content/grocery_guide/


Source:-
http://www.naturalnews.com/037138_food_crops_irrigation_fluoride.html
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