Some non-organic foods contain upwards of 180 times the fluoride level of tap water, says expert

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By: Ethan A. Huff, staff writer for NaturalNews

As a follow-up to our earlier report on fluoridated food crops (http://www.naturalnews.com/036753_fluoride_pesticides_grapes.html),  the following report explains a bit more about the true toxicity of the food  supply in regards to fluoride chemicals. According to fluoride expert Jeff  Green, many non-organic foods contain extremely high levels of fluoride because  of the pesticide chemicals sprayed on them — and in some cases, non-organic  produce contains up to 180 times the amount of fluoride found in tap  water.
Fluoride-based pesticide chemicals such as cryolite (sodium  hexafluoroaluminate) are commonly used on non-organic food crops because they  are highly effective at both killing pests and protecting crops against pest  damage. But these same chemicals tend to persist in, and on, produce, where  unsuspecting consumers regularly consume them with their everyday meals.  According to Green, about one-third of the average person’s fluoride exposure  comes from non-organic food grown using fluoride chemicals.
“Cryolite is  actually sodium aluminum fluoride … this sodium aluminum fluoride is  especially effective at killing bugs,” says Green. “It’s also very sticky, so  when they spray it, it’s more likely to stick on your produce, unless you’re …  really working at trying to get it off of it.”

Many common fruits, vegetables loaded with fluoride
Citrus fruits, it  turns out, are allowed by law to be contaminated with up to 95 parts per million  (ppm) of sodium aluminum fluoride, while potatoes are permitted to have up to 22  ppm on the outside skin, and two ppm on the inside flesh. Raisins are allowed to  have 55 ppm of the chemical, while romaine lettuce can have up to 40 ppm. But  perhaps the worst offender is iceberg lettuce, which is allowed to have a  whopping 180 ppm of sodium aluminum fluoride,  or 180 times the amount of fluoride typically added to municipal water  supplies.
Conventional cereals, which are often made with  pesticide-ridden grains, tend to contain high levels of fluoride as well.  According to Green, tests have revealed that the popular breakfast cereal  Wheaties, for instance, contains an average 10 ppm of fluoride, while Post  Shredded Wheat contains 9.4 ppm. Conventional juices made using  highly-fluoridated fruits such as grapes, apples, and cranberries also tend to  test high for fluoride as well.
“As a result of fluoride-based pesticide  residues on produce, researchers are finding that lettuce, tomatoes, cabbage,  raisins and other common foodsare also subject to even  higher exposure levels than found in fluoridated water,” wrote Green in a piece  entitled “Hidden Fluoride in our Food.” “The common pesticide cryolite (sodium  aluminum…

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