SHARE SHARE SHARE. Well after reading the shambles of scientific credibility and reporting by NZ Authorities in regard to dietary estimates of fluoride from foods and beverages, I had suspicions that the Irish authorities used the same methods as NZ. And guess what? that is exactly what they did. In 2011, the Food Safety Authority of Ireland published the findings of the first ever Total Diet Survey undertaken in Ireland which was undertaken to established the fluoride exposure of the Irish population for the first time. Total Diet Surveys are undertaken to estimate the typical intake of contaminants in food and diet based on how the the average consumer would prepare and consume these foods. Samples of food are required to be prepared using public drinking water as used by consumers. Yet astonishingly, the Irish Food Safety Authority measured the fluoride content in prepared foods and beverages using distilled water containing ZERO FLUORIDE. Foods were tested based on using boiled distilled water to cook food items such as pasta, potatoes, eggs, rice, etc. It is an accepted scientific fact as noted by the European Food Safety Authority and the World Health Organization that using fluoridated water to boil, cook or prepare foods substantially increases the fluoride content (multi-fold). yet this fact was ignored by the Irish Authorities. This brings scientific accountability in Ireland to a new low and demonstrates beyond any doubt that anything the authorities say about fluoridation in Ireland is unreliable, unscientific and untrue.
Posted on: Sun, 11 Jan 2015 17:39:22 +0000
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