According to Dr. Connett, there’s every reason to be concerned about the use of sulfuryl fluoride gas on food, because some of the fluoride residues allowed by the EPA are “astronomical.” For example, the EPA was allowing 120 parts per million (ppm) of fluoride on wheat flour. Wheat flour is consumed in so many foods on a daily basis by most people that you not only need to be concerned about chronic effects of low-level fluoride intake, but also with its acute effects.Dr. Connett goes so far as to say that you could potentially be in serious trouble simply by eating a pizza made from a recently fumigated batch of wheat flour. At one point, the EPA even allowed 900 ppm of fluoride on dried eggs. One-third of the eggs sold in the US are dried eggs for institutions like hospitals. If you were to eat an omelet or pancakes made with dried eggs recently treated with sulfuryl fluoride, carrying fluoride residue at 900 ppm, you’d be very close to the level of fluoride found in toothpaste, which is 1,000 ppm.“And you know what you’re told about toothpaste: Don’t swallow; only use a pea-sized amount (which is a quarter of a milligram), and if you accidentally swallowed more, contact the Poison Control Center,” Dr. Connett says.“I should point out that around the world, the only country that applies sulfuryl fluoride directly to food as a fumigant is Australia – no other country does it… In other words, it’s quite clear that modern agriculture can survive without using sulfuryl fluoride. You can use heat and cold control. You can use carbon dioxide. There are a number of ways.One of the problems for America is a lot of our storage facilities and our food storage facilities, are hopelessly out of date. What we should be doing is to modernize those facilities, so that these other techniques used by most of the civilized world could be also used in America. [Using sulfuryl fluoride] is a cheap and dirty way around doing the right thing, which is to modernize food storage facilities in the US.”
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