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Dental Fluorosis, A window of 1/20th of Skeletal Fluorosis

This post was written by whitey on March 17, 2009
Posted Under: RECENT NEWS

A study conducted in 1939 shows a whopping 95% more retention of cancer causing fluorides in bones then fluorides retained in the teeth, the latter being characterized as the brown stained or mottled teeth known today as “Dental Fluorosis”.
Translation: The discoloring, scaling, and deforming effects of ingesting fluoride known as fluorosis on the surface of the teeth are TWENTY TIMES more prevalent in SKELETAL BONE! Additionally, the test was to determine possible differences between different forms of fluorine found in nature, such as “Cryolite Fluoride” and Calcium Fluoride. It was determined that there was no difference in fluoride retention.

Particularly disturbing is the amounts of fluoride considered safe for consumption while avoiding dental fluorosis is being mentioned today is 2 to 4 times higher than what was known 70 years ago! Read the following excerpt from the opening paragraphs of the attached study…

QUOTE: “For public health purposes, Dean and Evolve (‘35) have defined the minimal threshold of fluoride concentration in a domestic water supply as “the highest concentration of fluoride incapable of producing a definite degree of mottled enamel in as much as 10% of the group examined.” They present evidence indicating that this critical concentration, determined on samples collected over a 12-month period, is approximately 1 part per million or slightly less, and this seems to be the consensus of competent opinion.

You can view and/or download the original article in PDF format by clicking the linked journal title below:
from: 1939 journal of nutrition

THE COMPARATIVE TOXICITY OF FLUORINE IN CALCIUM FLUORIDE AND IN CRYOLITE 1-2
MARGARET LAWRENZ, H. H. MITCHELL AND W. A. RUTH
Division of Animal Nutrition, and Departm-ent of Horticulture,
University of Illinois, Urbana
(Received for publication March 29, 1939)

The above document is from “J.N. The Journal of Nutrition”
You can view this and other JN Articles at: www.jn.nutrition.org

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