Fluoride in Food

John Sankey wrote:
:: There is data at the USDA
:: http://www.nal.usda.gov/fnic/foodcomp/index.html
:: that is claimed to be in ug/100g (there is a note at the end that
:: agrees that this is ppm*100).
::
:: Some is available from the US Agricultural Research Service via
:: http://64.177.90.157/pfpc/html/f-_in_food.html
:: that is claimed to be in ppm, but has very similar numbers to the
:: USDA.
::
:: References to studies are provided by the BC government
::
http://wlapwww.gov.bc.ca/wat/wq/BCguidelines/fluoride/fluoridetoo-14.html#P1425_142839
:: with ranges that seem to indicate that it is the USDA study that is
:: mislabelled as to units, but the ranges are so large that's not
:: certain.
::
:: I'd appreciate pointers to any independent references on the net to
:: fluoride in food that might help me resolve this problem.

AFAIK, fluoride and fluorine might have a different effect on your body. I
think that we should strive to get fluorine. One good source is uncooked
/wakame/ seaweed.

--
Juhana

Another source:

http://frwebgate5.access.gpo.gov/cgi-bin/waisgate.cgi?WAISdocID=476212324630+0+0+0&WAISaction=retrieve

Sulfuryl fluoride pesticide residues are allowed on some foods. They
are listed in the above federal register petition.

Also check out the references to my article McFluoride
http://www.suite101.com/article.cfm/fluoridation/98946

Sally Stride
fluoridation editor
Suite 101
http://www.suite101.com/welcome.cfm/fluoridation

John Sankey said:

There is data at the USDA
http://www.nal.usda.gov/fnic/foodcomp/index.html
that is claimed to be in ug/100g (there is a note at the end that
agrees that this is ppm*100).

Some is available from the US Agricultural Research Service via
http://64.177.90.157/pfpc/html/f-_in_food.html
that is claimed to be in ppm, but has very similar numbers to the

USDA.

Quoted message said:

References to studies are provided by the BC government

http://wlapwww.gov.bc.ca/wat/wq/BCguidelines/fluoride/fluoridetoo-14.html#P1425_142839

Quoted message said:

with ranges that seem to indicate that it is the USDA study that is
mislabelled as to units, but the ranges are so large that's not
certain.

I'd appreciate pointers to any independent references on the net to
fluoride in food that might help me resolve this problem.