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All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant. In general, the level of fluoride in tea is inversely related to the EGCG contents: the more EGCG, the less fluoride. White tea contains less fluoride than green tea and black tea, because it is made of buds and young leaves only.
The fluoride content of tea depends directly on the fluoride content of the soil in which it is grown; tea plants absorbs this element at a greater rate than other plants. Care in the choice of the location where the plant is grown may reduce the risk.
According to Andreas Schuld of the Canadian Parents of Fluoride Poisoned Children, tea is very high in fluoride content, much higher than the Maximum Contaminant Level (MCL) set for fluoride in drinking water. Decaffeinated teas have an even higher fluoride content, which is thought to be due to high fluoride levels in the water used in decaffeination. According to Schuld, fluoride could reduce the anti-cancer properties of tea, or even possibly cause cancer at continued toxic levels of the mineral. For instance, Schuld references a 1998 study which found positive correlation between colon cancer and tea intake. The high fluoride content could also cause neurological and renal damage, especially in the presence of aluminum. Additionally, the high fluoride content could cause osteoporosis, arthritis, skeletal fluorosis and other bone disorders.
On the other hand, drinking moderate amounts of fluoride is beneficial for teeth
Originally posted by Acidtastic
reply to post by ELECTRICkoolaidZOMBIEtest
Here you go, bring yourself up to speed
Lots of things to be concerned about.