Foods That Neutralize Arsenic and Fluoride

The fluoride talk a few weeks ago was extremely informative. Even better the second time around because he had more time to cover more topics. Such as fluoride and arsenic in those chemtrails and why NASA launches rockets, which contain fluoride and other toxic chemicals, on the east coast of Florida rather than in a state not surrounded by water. [USA Today]

So what is a person to do knowing that there is fluoride and arsenic in so much of what we consume? We don’t have much control over what farmers spray on crops, what associations approve or disapprove and what our government turns a blind eye to BUT, it just so happens that there are real foods that neutralize the existence of these toxic poisons in our bodies.

FOOD THAT NEUTRALIZES FLUORIDE

One of the topics Dr. Murphy brought up was about how certain foods and natural vitamins neutralize the effects of fluoride. He went through that part of the presentation so fast that I asked him to email me the list. I also suggested to him that this list should be on the office counter of every dentist, orthodontist, endodontist, periodontist and all the other -dontists as a free hand-out. Rather than handing out toothpastes filled with fourteen different sugars, they should be handing out information on REAL foods that counteract fluoride and help with providing strong healthy teeth. Yes, I can be a little overwhelming.

The list Dr. Murphy sent me included a few foods and a lot of supplements. So I took that list and added the foods that should be eaten to obtain each supplement.  He also emphasized on the original list: oranges, grapefruits and bell peppers. Please feel free to print this list out and pass it on.

  ANTIDOTES FOR FLUORIDE

1.  WATER

  • spring water and reverse osmosis water

2.  SELENIUM

  • vegetable: onions, mushrooms
  • meat & fish: tuna, shrimp, sardines, salmon, turkey, cod, chicken, lamb, beef, eggs
  • whole grain: brown rice, oats, rye

3.  BORON

  • vegetable: olive, onion, celery, carrot, broccoli
  • nuts: almonds, peanuts (highest in nuts)
  • fruit: apricots, raisins, prunes, banana, dates, red apple
  • honey

4.  CURCUMIN

  • Curcumin is the yellow color of the spice turmeric. Turmeric is a perennial of the ginger family and comes from the root of the Curcuma longa plant.

5.  ANTIOXIDANTS

  • vegetable: garlic, spinach, broccoli, kale, bell peppers, artichoke, carrots
  • fruit: strawberry, blueberry, raspberry, peach, plum, cherry, cranberry

6.  CALCIUM

  • vegetables: kale, turnip greens, spinach, broccoli, mustard greens, beet greens
  • meat & fish: salmon
  • dairy: raw milk, cheese, yogurt

7.  MAGNESIUM

  • vegetable: spinach, swiss chard, kale, avocado
  • meat & fish: mackerel, tuna
  • nuts: almonds, peanuts
  • whole grain: brown rice, millet, oats, quinoa
  • fruit: banana

8.  VITAMIN B12

  • meat & fish: sardines, salmon, tuna, beef, beef liver, cod, mackerel, eggs, shellfish, lamb
  • dairy: raw milk, raw yogurt, raw cheese

9.  IODINE

  • vegetable: kelp, potato w/ peel
  • meat & fish: cod, shrimp
  • dairy: raw milk, yogurt
  • fruit: cranberry

10.  VITAMIN C

  • vegetable: bell pepper, broccoli, brussel sprouts, tomato, turnip greens, kale, spinach, swiss chard
  • fruit: grapefruit, lemon, orange, pineapple, kiwi, papaya, strawberry

FOOD THAT NEUTRALIZES ARSENIC

This one was a little tougher because I am not as familiar with arsenic as I am with fluoride so I had to do a little digging. The first time I had even heard it may be a problem was when I researched arsenic in rice.

Arsenic has a long history of use as a homicidal agent, but in the past 100 years arsenic, has been used as a pesticide, a chemotherapeutic agent and a constituent of consumer (eaten) products . In some areas of the world, high levels of arsenic are naturally present in drinking water and are a toxicological concern.

It is now not only in rice but in our food supply. Chemists are finding it in fruits, vegetables, meats and grains.

Acute effects of arsenic range from gastrointestinal distress to death. Depending on the dose, chronic arsenic exposure may affect several major organ systems. A major concern of ingested arsenic is cancer, primarily of skin, bladder, and lung. The mode of action of arsenic for its disease endpoints is currently under study.  [source]

But it’s not like we can give up eating all foods. So the good news, yes, there is good news coming out of all this. The good news is that chemists have found REAL foods that expel the toxins from arsenic out of our bodies.

Daily, the (chemists) delivered to lab rats arsenic amounts in the water, similar to those encountered in groundwater in Bangladesh and West Bengal (India). It appeared that individuals offered garlic extracts presented 40% less arsenic in their blood and liver, and eliminated 45% more arsenic via urine. “Garlic comprises of sulphur-containing substances, which scavenge arsenic from tissues and blood,” lead researcher Keya Chaudhuri told New Scientist magazine. [source]

Garlic! Why does it not surprise me. My family and I eat garlic and onions every day and though we may always smell like we just left an Italian restaurant, we so far still have had no colds or flus this winter season.

There is also a well known element called sulfur which reduces arsenic in our bodies too.

Sulfur is a chemical element with the symbol S and atomic number 16. It is an abundant, multivalent non-metal. Sulfur occurs naturally as the pure element (native sulfur) and as sulfide and sulfate minerals.

It also happens to occur naturally in foods such as . . .

  • vegetable:  garlic, onions, cabbage, broccoli, caulifower, brussel sprouts
  • meat & fish:  beef, chicken, fish, eggs

Consuming these foods helps to neutralize arsenic in a natural, non-chemical way. And as I’ve mentioned before regarding vegetables, the best way to consume them especially in this regard, is to juice them.

JUICING BRUSSEL SPROUTS

The juice of brussel sprouts combined with that of carrot, string bean, and lettuce furnishes a combination of elements which helps to strengthen and regenerate the insulin generating properties of the pancreatic functions of our digestive system. For this reason, it has been found of inestimable benefit in cases of diabetes. This benefit, however, has been derived when all concentrated starches and sugars were avoided altogether.  - Dr. Walker

JUICING CABBAGE

The most valuable properties in cabbage are the high sulfur and chlorine content and the relatively large percentage of iodine. The combination of the sulfur and chlorine causes a cleansing of the mucous membrane of the stomach and intestinal tract, but this only applies when cabbage juice is taken in its raw state without the addition of salt.  - Dr. Walker

JUICING GARLIC

Garlic is rich in mustard oils and this, in conjunction with the combination of cleansing elements composing it, has a most beneficial effect on the entire system, from stimulating the appetite and the secretion of gastric juices, to the promotion of peristalsis and diuretic action… The ethers in garlic juice help the exudation of poisons from the body through the pores of the skin.  - Dr. Walker

The remaining vegetable can be consumed by being juiced as well or steamed and covered in melted raw butter. But keep in mind that the fastest and healthiest benefits come by way of drinking the vegetables freshly juiced. Juicing also helps eliminate pesticide residue.

 

AFFILIATES

1 Comment

  • 03 | 18 | 2014
    Permalink

    So, if arsenic is in everything, and it is a chemotherapy element, why are so many people ending up with cancer? Wouldn’t it be working to kill off the cancerous cells?? ;-) *said toungue in cheek*

    Reply

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