by A lot of folks are concerned about the effects of fluoride on the body. Numerous studies suggest it can damage our bones, brain, kidneys, thyroids, and pineal gland (see reports here). The USA is one of 8 countries that fluoridates more than 50% of its water supply (the other 7 are: Australia, Colombia, Ireland, Israel, Malaysia, New Zealand, & Singapore). In mainland Europe, most countries don’t fluoridate the water supply, and yet, according to World Health Organization data, their teeth are just as good, if not better than Americans.
The chemicals used to fluoridate the water isn’t pharmaceutical grade, but rather hazardous waste products of the phosphate fertilizing industry. More importantly, fluoridated water is like forced medication with no control of the dose, or who gets it.
The best thing to do is to avoid consuming fluoride (drink distilled water for starters). But sometimes you can’t avoid it, especially if you eat at a restaurant, or your misinformed friends feed you food cooked in it. So, now that you’ve accidently consumed fluoride, how can you remove it from your body? Well, there is a little tropical pod-like fruit called tamarind that when eaten has been proven to remove fluoride from the body while leaving the good minerals, like calcium, zinc, magnesium, and phosphorous, mostly intact (the fluoride is extracted during urination).
Tamarind can be found in any Indian grocery store. You can find it raw for cooking, or already prepared as candy, or chutney.
Here is my favorite recipe for Tamarind Chutney. It’s so delicious you’re gonna wanna eat it like pudding:
1/4 cup seeded dried tamarind, packed
1 1/4 cups boiling water (I use distilled water)
1/2 teaspoon ajwain seeds, or 1 teaspoon cumin seeds
1/2 tablespoon scraped, minced ginger root
1/4-1/2 teaspoon cayenne pepper
1/4 cup finely chopped fresh dates
3 tablespoon chopped almonds
3 tablespoon fresh or dried grated coconut
1 teaspoon salt (I use sea salt, preferably not from the Pacific Ocean area)
2 tablespoon finely chopped fresh coriander (cilantro)
1. Place the tamarind in a glass, or ceramic bowl, add boiling water, and set aside for 30 minutes. Then use your fingers to mash and squeeze the tamarind until it separates from the fibers & turns into a pulpy sauce. Discard the roughage.
2. Add the remaining ingredients, mix, cover, refrigerate, and set aside for 2-3 hours to allow the flavors to mingle. Yummy!