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Forty years ago, the experience of learning how to fully recover from fluoride toxicity after a total of nearly four years exposure to a medically prescribed fluoride supplement, and then learning (the hard way) that I also had to learn to avoid or mitigate future exposure to this ubiquitous compound prompts me to share the following:
If possible, I avoid two-piece, hard-shell encapsulated supplements or I pull them apart, take the contents, throw the capsule away. Capsules made from animal gelatin are made from the hide, hair, horns and hooves which are high in fluorides. Learning this, thirty years ago, I haven't touched "Jello" or any other animal-source gelatin since the seventies and for the same reason. High in fluoride. And, unless the mfgr can guarantee the material from which the capsule was made does not
contain fluorides, I'm even skeptical of some so-called "vege caps."
After learning the "Scientific Milk Diet" was used successfully in the twenties for everything from arthritis, tooth decay (malnutrition) and diabetes to TB and cancer, members of my household and I have consumed only whole, raw goat or cows milk since the sixties. Raw milk helped me and my (then) young son regain our health after a medically-prescribed fluoride supplement caused us to become "toxic/allergic to fluorine-bearing compounds (fluorides)."
Drug free, chemical-free, properly fed (pastured) dairy animals and their properly (least) processed milk, cheese, and sour milk products (kefir, yogurt, et al) are health-giving, health-maintaining foods that should be returned to the marketplace instead of continuing to suffer unjustified
vilification from the special interests supporting the confinement dairy business which has to, first, pasturize (cook) its product in order to make it safe enough to sell to consumers.
Since 1939 (when the USDA went on a nation-wide "search, sieze and destroy" mission, forcing the beer industry as well as all owners of dairy cows to get rid of their sick and diseased animals) there has been no reason for the pasturization of milk other than the fact it is a cheap, easy way to "safely" continue selling contaminated, unclean milk. In the late 1800s Eastern breweries often kept dairy animals for the purpose of feeding them the swill left from grain alcohol distillation. Poorly fed, no access to pasture, these forerunners of today's confinement dairy cows produced poor quality milk which had to be doctored with
chalk, sugar and other additives to make it palatable. Pasturization rescued these low grade milk dairies. A few decades later, these forerunners of today's confinement dairy operations switched from feeding just beer swill to providing their cows a "scientific diet" of recycled chicken manure, newspapers, cheap grains and the bodies of dead animals. Is it any wonder the confinement beef, dairy, chicken and egg industries have invited pathogenic E-coli, "Downer Cows" and "Mad Cow" problems? For which they pay ad agencies to convince today's nutritionally ignorant public that raw milk is solely to blame.
When pasturized (cooked) milk becomes sour-tasting it is a spoiled, decaying food and should not be consumed. Naturally-soured raw milk is not spoiled food; soured raw milk is just a different type of food. The lactic acid,
responsible for the taste when the friendly bacteria consume lactose (milk sugar) in naturally-soured raw milk, is produced by oxygen-dependent, immune-system-friendly bacteria (E-coli). Lactic acid keeps the disease-producing E-coli (the unfriendly bacteria) confined to its proper place in the lower bowel where its job is to prepare body wastes for elimination. Naturally-soured milk is pro-biotic and was used to stop diarrhea and normalize the digestive tract as well as marinade, tenderize and preserve meat and other foods long before canning (cooking as a food preservative) became popular. It is an established fact that consuming soured raw milk and its various products on a regular basis (once or twice a week) will keep one free of intestinal flu symptoms.
I was pleased recently to learn the book, written by
1920's nutrition advocate, Bernarr Macfadden, has been reprinted and retitled, "The Miracle of Milk." Dr. Wm Campbell Douglas, MD, in the eighties wrote a milk book which I understand has been recently updated and retitled, "The Milk Book," and in 2003, Dr. Ron Schmid, ND, authored "The Untold Story of Milk" which is about more than just "Green pastures, contented cows and raw dairy foods."
Speaking of soy and soy products: I avoid them, completely, since learning (in the seventies) that soy, like alfalfa, has an affinity for fluoride and will not only take it up from the soil (or chemical fertilizer) but will, if the crop is grown in a region influenced by F gas containing industrial air pollution, take it from the air. This, I theorized years ago, is responsible for the misconception the estrogen-like qualities of some plants, eg. soy, is "safer" than drug
HRT. Fluorides have estrogen-mimicking properties. Incorporated into plants from fluoride-containing fertilizer, pesticides and/or herbicides, I see these phytogens just as (if not more) dangerous than the fluoride-base synthetic (drug) hormones prescribed by an MD because fluorides are bio-accumulative. Anything bio-accumulative is mutagenic and therefore carcinogenic and therefore capable of denaturing/destroying the immune system.
Because fluorides are enzyme poisons (which is why they are mutagenic, et al) and because fluoride levels are highest in commercially grown (chemically grown and processed) foods, we consume only biodynamic ("organic") foods.
A Terpstra <aliss@...> wrote:
Hi folks,There is a probiotic supplement available that helps your bowel make vitamin K2 (menaquinone) out of the raw material (K1 or phylloquinone) in vegetable source foods that are also good sources of calcium, magnesium, E, folate and C (kale, collards, romaine, spinach, parsley, broccoli, chard etc), nutrients that combat the toxicity from fluoride. This probiotic may be especially useful to those of us with bad bones and bad digestion as a result of fluoride poisoning - K2 is what must be present in the blood in order for D3 and calcium to do their bone repair and maintenance. But fluoride poisoned bowels don't make K2 out of K1 and don't absorb calcium very well. And fluoride poisoning probably interferes with the enzymes that make D3 active at the cellular level. Triple whammy.This probiotic goes by two names:Bacillus coagulans and Lactobacillus sporogenes. They are the same organism.Natto (fermented soybean paste) is a smelly and some would say foul tasting source of natural K2 and of the live probiotic organism. It is very hard to find anywhere, the frozen form available in health food stores has a lot of MSG and other preservatives. The lacto-fermentation of soybeans with this particular organism is probably what converts the K1 into K2. Soy also has ipriflavones that help heal bones. So if you find natural natto free of chemicals, and like the smell and taste, go for it.Thorne (therapeutic line available through naturopaths, doctors and nutritionists) makes this probiotic as B. coagulans and Mercola.com sells another brand called Complete Probiotics as L. sporogenes. There may be other brands and probiotic formulas with this strain in it by either name. But these two (Thorne and Mercola's) are just the one probiotic strain in dormant form. They come alive after they pass through the stomach into the small bowel.Anyway, I think this probiotic is worth a try and may be less expensive than taking isolated K2 (MK-7) capsules and better for those of us that can't tolerate soy.Aliss
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