Fluoride causes insulin resistance and why one gets damaged!

Frank Russo - July 04 2009.

Summary - The fluoride ubiquitously added to water frustrates the action of insulin slowing down most of the reactions involving sugars. Consequently the concentration of glucose has to raise for some of the reactions to flow in the right direction at a reasonable rate. As a result, when oral agents are taken to lower the glucose, some of the reactions cannot proceed adequately... glucose cannot be utilized and tissues become damaged!

In my days of running the Sequential Multiple Analyser with Computer (SMAC), the most common "notify medico", was that of a low glucose; in which case the first thing you did, was to check the collection time of the sample: usually it would turn out to be an old sample... say a day old, or in the least over 6 hours old! This meant that the blood cells had eaten a lot of the sugar so as to give the impression that the patient was very sick... (this was even more pronounced on hot days).

This is why in those days, glucose analysis was usually collected in a red top, which had sodium/potassium/fluoride in it . Hence glycolysis was stopped by the fluoride and the blood cells could not "eat-up" the sugar! However such a top was unsuitable for a "multiple biochemical profile" (MBA20), because the potassium and sodium would have been "stuffed-up"!

Along similar lines, fluoride is added to toothpaste to stop things such as Candida, from utilizing glucose in one's mouth, and producing acid as a by-product thus destroying one's teeth. However such an action should be restricted to the mouth, and one should rinse his mouth with water at least 3 times after brushing. Furthermore, fluoride should not be added to the water supplies for constant general consumption by everybody... such a chemical is toxic to the body for it causes insulin resistance and diabetes.

One will know if his glucose reactions in the body are somewhat lethargic, if following breakfast, after the night's rest, the sugar jumps to about 20 mmol/l or thereabouts one hour after the meal and is already a couple of mmol's lower by two hours after the meal... in other words everything is slowed down and there's not enough time for the level to plateau. However once you drink "clean" water for a few days and flush the fluoride out somewhat, you will find that you will get a plateau for both of the first two hours after a meal at a much lower level... - say about 13 mmol/l - all of a sudden!

The real killer however, could well start with the increasing insulin concentrating in the kidneys, thus damaging these sensitive organs! However I suspect that most of the damage, is caused by the clinician's failure to realize that the sugar needs to stay a bit higher - that's whilst the poisoning fluoride is still in the body - to facilitate the utilization of the sugar by the tissues! Of course once one starts drinking "clean" water and flushes the offending fluoride out, one can then enjoy normal lower sugars without fear of damaging one's tissues.

Of course, this problem will manifest itself mainly in people who have an increased turnover of sugar metabolism in their body... such as individuals with a very active brain, e.g. shift-workers and insomniacs!

Let's see this idea tested en masse, and I am sure that everybody will concur with my findings: sometimes it pays to listen to your feet and your heart's complaints of not enough sugar, rather than a "herd's mentality" by the medical profession!

Frank Russo.

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