Fluoridation
Sir.—Can any fluoridationist (or aluminium ally) tackle this question: how can it possibly be considered ethical, or wise, to supply fluorine in the form of sodium fluoride, rather than calcium fluoride, nature’s way of strengthening the teeth? No-one has to rely on anything more “expert”
than his own God-given intelligence and intuition. Those wishing to help prevent cancer, or arterial problems particularly, do not want extra sodium; yet while doctors and other guardians of health are advocating that its intake be kept to the bare minimum, supporters of fluoridation of water supplies are happily ignoring the sodium part of their product. Most people know that to provide calcium, one eats milk, cheese, kale, cabbage, raisins, vegetable-tops, rye bread, .egg-yolk; and for fluorine: cheese, raw cabbage, cress, onions, garlic, beets and tops, egg-yolk, apples, wholewheat flour, etc., and fluoride tablets can be added if desired, for children.—Yours, etc., (Mrs) N. MILANOVICH. April 28, 1978.
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Press, 1 May 1978, Page 16
Word Count
154Fluoridation Press, 1 May 1978, Page 16
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