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Fluoride Everywhere - Another Endocrine Disruptor


The serum level of LH in men of fluoride polluted district was significantly higher than that of control group (P < 0.05), and the serum level of T in men of fluoride polluted district was significantly less than that of control group (P < 0.05).


Conclusion: Fluoride could affect hormone levels of each layer of the hypothalamus-hypophysis-testis axis and show reproductive endocrine disturbing effects. The reproductive endocrine disturbing effects of males may be more severe than those of females.


Fluoride is a naturally occurring substance, so manmade sources add "insult to injury."


Here are drug sources of fluoride.



325+ drugs contain fluoride. Here is the link and it is a comprehensive resource.


Note that the statin drugs contain fluoride. These drugs reduce the production of hormones. Fluoride, as an endocrine disruptor, also appears to lower hormones.


STATINS - LOSE / LOSE FOR MANLINESS!


 

FLUORIDES IN FOODS ARE NOT NECESSARILY NATURAL!


When it comes to foods with fluoride, levels generally depend on the fluoride content of the:

  • Soil it’s grown in

  • Water it lives in

  • Water it’s made from

  • Pesticides used for farming

  • Cookware used for cooking


You don’t have control over a few of these factors but with the ones you do, you can keep some foods on this list fluoride-free.


For example, if fluoride-free water is used for making oatmeal or broth, both would have low fluoride levels. In fact, the bone broth I make at home from filtered water and grass-fed bones regularly contains 0.0 ppm of fluoride.


However, in most cases, people use tap water for cooking, and the high levels of fluoride found in tap water are absorbed into their food and possibly concentrated!




 









Objective: To evaluate the effect of tamarind (Tamarindus indicus) ingestion on fluoride excretion in school children.


Design: Randomized, diet-control study.


Subject: Twenty healthy boys were included, and 18 of them completed the study.

Interventions: Each subject consumed 10 g of tamarind daily with lunch for 18 days at the social welfare boys' hostel. The nutrient composition of the daily diet was constant throughout the experimental period.


Results: Tamarind intake led to a significant increase (P<0.001) in the excretion of fluoride in 24-hour urine (4.8+/-0.22 mg/day) as compared to excretion on the control diet (3.5+/-0.22 mg/day). However, excretion of magnesium and zinc decreased significantly (7.11+/-1.48 mg of Mg and 252.88+/-12.84 microg of Zn per day on tamarind diet as compared to 23.39+/-3.68 mg of Mg and 331.78+/-35.31 microg Zn per day on control diet). Excretion of calcium and phosphorous was not significantly different, while creatinine excretion decreased with tamarind intake (225.66+/-81 mg creatinine/day with tamarind and 294.5+/-78.76 mg creatinine/day without tamarind).


Conclusion: Tamarind intake is likely to help delay the progression of fluorosis by enhancing the urinary excretion of fluoride.


Cleveland Clinic actually understands Tamarind.



Around the world, tamarind fruit is a key ingredient in popular and culturally significant dishes both savory and sweet. But it comes from a tree that can only survive in tropical and subtropical climates, so depending on where you live, you may not be as familiar with it as you are with other fruits.


Registered dietitian Devon Peart, RD, MHSc, explains what tamarind is and what health benefits it may provide so you can start incorporating this versatile fruit into your diet.


What is tamarind?

Tamarind fruit is a pod-like legume that comes from the tamarind tree (Tamarindus indica). On the outside is a hard shell that looks like an elongated peanut shell or a brown edamame (soybean) pod. But inside is a fleshy pulp with a texture similar to dates.


“Tamarind is both sweet and tangy,” Peart says. “It’s sweeter or sourer depending on how ripe it is. The riper the fruit, the sweeter the taste.”


Though tamarind trees are native to tropical areas of Africa, they now grow in other warm climates, too, including South Asia, Mexico and parts of Central America.

It’s one of the key ingredients in sinigang, a savory Filipino stew, and imli or saunth chutney, a sweet chutney that complements fried snacks in India and Pakistan. It’s also used in beverages like agua fresca, which abounds in Mexico and parts of Latin America, and sharbat, a chilled cordial often served during Ramadan.




 

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