What is cryolite?
Cryolite is a pesticide that contains fluoride! It was first registered as a pesticide in the U.S. in 1957. According to the article in the First for Women magazine, the EPA has received petitions by health advocacy groups and, according to the article, says it will plan to phase out cryolite. However, until that happens, because the phase out could literally take years to go into effect and foods are still being added to their list of those on which it is or will be used, Dr. Shames recommends that people buy organic fruits and vegetables such as tomatoes, strawberries, and potatoes which all have softer skins that can absorb the chemical more readily.
The EPA fact sheet says:
EPA has determined that the following uses of cryolite have been
supported and are eligible for registration: broccoli, Brussels sprouts,
cabbage, cauliflower, citrus fruits, collards, cranberries, cucumbers,
eggplant, grapes, kohlrabi, lettuce (leaf and head), melons, peaches,
peppers, plums (fresh prunes), pumpkins, squash (winter and summer),
tomatoes, kiwi, potatoes, ornamental herbaceous plants, ...
The use on strawberries is being supported but there are no residue data at
this time upon which to base an eligibility decision...
Tolerance levels proposed for cryolite from the Cyrolite Task Force to the EPA:
(1) Increasing the established tolerances for residues of the insecticidal fluorine compounds cryolite and /or synthetic cryolite in or on the agricultural commodities as listed below;
(2) establishing separate tolerances for the residues in or on head and leaf lettuce; and
(3) establishing tolerances for the residues in the processed foods, raisins at 55 ppm, and tomato paste at 45 ppm.
Commodity Current Proposed
cabbage 7 ppm 45 ppm
citrus fruits 7 ppm 95 ppm!
collards 7 ppm 35 ppm
eggplant 7 ppm 30 ppm
lettuce 7 ppm
lettuce, head 180 ppm!
lettuce, leaf 40 ppm
peaches 7 ppm 10 ppm
raisins none 55 ppm
tomatoes 7 ppm 30 ppm
tomato paste none 45 ppm
Wow-The current level is none to 7 PPM. Those are drastic proposed increases in allowed levels especially for lettuce and citrus fruits! Citrus fruits are routinely made into juice that is often consumed on a daily basis. And, how many children regularly snack on raisins?
Many vineyards extensively use this chemical on their grape crops. It would be better to buy domestic organic wines or wines from Europe where this pesticide is rarely used. Note the following...
Federal Register: July 6, 2000: California wineries with export markets have advised their growers that they will not accept grapes which have been treated with cryolite or any other product which would affect the level of fluorides in wine. The European Community recently established strict tolerance levels of 1 ppm with respect to fluoride residues. There is a direct correlation between even limited use of cryolite on wine grapes which can result in fluoride levels in wine above 3 ppm.
I'll post more info in the coming weeks on this. There some other pesticides that use fluoride, too. It gets interesting as to the sources from which fluoride can reach us and that few people are aware.
Wishing you a great day,
Stephen
"Researchers from California State University in Fresno conducted a 5 year study (1990-1994) on vineyards throughout the San Joaquin Valley. They found that '[m]ultiple applications of Cryolite during the growing season significantly increase fluoride in wines.' Notably they found fluoride levels between 3 - 6 ppm in Zinfandel, Chardonnay, Cabernet Sauvignon, Chenin Blanc, Thompson Seedless, Barbera, Muscat Candi, Ruby Cabernet; and levels between 6 - <9 ppm in French Colombard and Zinfandel... At 6 ppm one glass of wine (175 ml) would have delivered as much fluoride as about a liter of optimally fluoridated water!" - Connett E, Connett P. (2001). Fluoride: The Hidden Poison in the National Organic Standards. Pesticides and You 21: 18-22
For Organic Wine-Click Below
The EPA fact sheet says:
EPA has determined that the following uses of cryolite have been
supported and are eligible for registration: broccoli, Brussels sprouts,
cabbage, cauliflower, citrus fruits, collards, cranberries, cucumbers,
eggplant, grapes, kohlrabi, lettuce (leaf and head), melons, peaches,
peppers, plums (fresh prunes), pumpkins, squash (winter and summer),
tomatoes, kiwi, potatoes, ornamental herbaceous plants, ...
The use on strawberries is being supported but there are no residue data at
this time upon which to base an eligibility decision...
Tolerance levels proposed for cryolite from the Cyrolite Task Force to the EPA:
(1) Increasing the established tolerances for residues of the insecticidal fluorine compounds cryolite and /or synthetic cryolite in or on the agricultural commodities as listed below;
(2) establishing separate tolerances for the residues in or on head and leaf lettuce; and
(3) establishing tolerances for the residues in the processed foods, raisins at 55 ppm, and tomato paste at 45 ppm.
Commodity Current Proposed
cabbage 7 ppm 45 ppm
citrus fruits 7 ppm 95 ppm!
collards 7 ppm 35 ppm
eggplant 7 ppm 30 ppm
lettuce 7 ppm
lettuce, head 180 ppm!
lettuce, leaf 40 ppm
peaches 7 ppm 10 ppm
raisins none 55 ppm
tomatoes 7 ppm 30 ppm
tomato paste none 45 ppm
Wow-The current level is none to 7 PPM. Those are drastic proposed increases in allowed levels especially for lettuce and citrus fruits! Citrus fruits are routinely made into juice that is often consumed on a daily basis. And, how many children regularly snack on raisins?
Many vineyards extensively use this chemical on their grape crops. It would be better to buy domestic organic wines or wines from Europe where this pesticide is rarely used. Note the following...
Federal Register: July 6, 2000: California wineries with export markets have advised their growers that they will not accept grapes which have been treated with cryolite or any other product which would affect the level of fluorides in wine. The European Community recently established strict tolerance levels of 1 ppm with respect to fluoride residues. There is a direct correlation between even limited use of cryolite on wine grapes which can result in fluoride levels in wine above 3 ppm.
I'll post more info in the coming weeks on this. There some other pesticides that use fluoride, too. It gets interesting as to the sources from which fluoride can reach us and that few people are aware.
Wishing you a great day,
Stephen
"Researchers from California State University in Fresno conducted a 5 year study (1990-1994) on vineyards throughout the San Joaquin Valley. They found that '[m]ultiple applications of Cryolite during the growing season significantly increase fluoride in wines.' Notably they found fluoride levels between 3 - 6 ppm in Zinfandel, Chardonnay, Cabernet Sauvignon, Chenin Blanc, Thompson Seedless, Barbera, Muscat Candi, Ruby Cabernet; and levels between 6 - <9 ppm in French Colombard and Zinfandel... At 6 ppm one glass of wine (175 ml) would have delivered as much fluoride as about a liter of optimally fluoridated water!" - Connett E, Connett P. (2001). Fluoride: The Hidden Poison in the National Organic Standards. Pesticides and You 21: 18-22
