Sitat:
There is no question that green tea, and black tea as well, contain valuable antioxidants that traditionally have protected health. Unfortunately, the tea plant stores more fluoride than any other plant. Due to increased water, air, and soil pollution during the last several decades, the amount of fluoride in most teas today is staggering. A typical cup contains as much fluoride (1 mg) as an entire quart of artificially fluoridated water--with some samples of tea containing traces of DDT. One sample of Chinese green tea tested had a whopping 22 mg. of fluoride per tea bag!
To put this into perspective, it has been established that consuming more than 4 mg of fluoride per day for a number of years will likely lead to arthritic symptoms which eventually turn into crippling skeletal fluorosis. Today in fluoridated communities (two-thirds of the country), it is estimated that a typical fluoride intake from all sources is 6-7 mg. It makes little sense to purposely add more fluoride to a diet which already seems to guarantee future bone problems. Many people have reported that their arthritic-like symptoms vanish when they give up their tea. Fortunately, some of the same protective antioxidants found in tea can also be found in apples, pears, red wine, and in even higher amounts in dark chocolate. If eating these is not feasible or appropriate, I think that using a green tea extract which has been tested for fluoride content might be a reasonable thing to do.
Klippet fra et intervju med Michael Barbee (diettrådgiver) på Mary Shomons sider, tilgjengelig her:
