FreeRangeClub.com

21 Oct, 2007

San Diego’s Water Fluoridation Postponed By Construction — Residents Sigh With Relief

Posted by: Dina Eliash Robinson In: Public Safety

by Dina Eliash Robinson

For decades, San Diegans have been fighting to keep their water free of fluoride, a chemical that thousands of scientists and researchers are convinced is highly toxic—particularly to the very young and elderly—and the source of illnesses ranging from Alzheimer’s to cancer and osteoporosis.

Recently, however, just as other battling Californians had, they lost the fight to such promoters of fluoridation as the American Dental Association and the U.S. Centers for Disease Control and Prevention. November 5 was the date set for what many San Diegans believe would be the poisoning of their drinking water by the Metropolitan Water District.

Some San Diegans continued to fight City Hall, Sacramento and Washington—hoping to stop the fluoridation of those parts of the County that have already succumbed to it, and prevent the insertion of this chemical in the rest of the County’s water supply.

Other San Diegans have given up trying to reason with those invested in contaminating the drinking water of the entire populace, just to prevent some cavities in some young children’s teeth.

One can’t help but wonder why the ADA and other organizations have been pushing for decades to fluoridate the entire nation’s drinking water—even though it is obvious to most of us who pay attention, that it is an affront to public health and human rights. The argument that it prevents cavities in young children doesn’t hold up, since it is already being done with toothpaste, mouthwash and other fluoride treatments administered to children. Perhaps we should follow the money…

As those San Diegans were waiting with helpless dread for November 5, they got a short reprieve, when emergency construction on the city’s aging water pipes, forced the Metropolitan Water District to postpone the start of fluoridation until December 3, 2007. The construction involves “the strengthening of the galvanized steel in the filtration system to ensure it does not corrode if it comes in contact with fluorosilicic acid, the substance used for fluoridation.” If galvanized steel can be corroded by fluoridation, we can just imagine what it does to the insides of human beings.

We who are concerned about the safety and good quality of everything we ingest—especially that of the substance most essential to the survival of a species whose bodies consist mostly of water—hope that not only San Diegans, or Californians, but all of you who live in the United States, read as much as you can about drinking water fluoridation, make up your own minds whether it is safe (or necessary), or poses a serious, long-term danger to public health. Then, TAKE ACTION.

No Responses to "San Diego’s Water Fluoridation Postponed By Construction — Residents Sigh With Relief"

Comment Form

Catharine’s Book

Jolene loves junk food. She loves it so much she wears red licorice in her hair—and pink taffy underwear! The Munch Bunch calls her "The Junk Food Queen." Then, one night in her dreams, she meets a bunch of cool characters who take her on an incredible, edible journey into a world of juicy fruits, super salads and yummy smoothies.
Book acclaimed by The Diabetes Research Institute Foundation - which uses it in its fundraising drives.

Organics Controversy

FreeRangeClub Editor Corrects “Is It Organic?” Author’s Perception of Flaws in Organic Food Industry

Our Catharine “The Kitchen Shrink” Kaufman recently received the following comment from Mischa Popoff in Osoyoos BC Canada , under the heading of “The inside story of the organic industry.”

Mr. Popoff’s e-mail was forwarded to me for reply—mostly because researching all things pertaining to organic foods, from production to consumption, has been my task since FRC first hit the Web. Far from claiming expertise—the topic is too vast and changeable—I merely admit to passionate interest in factual information that leads to safe foods and healthy nutrition.

We decided to share this exchange to answer some questions and perhaps come up with new ones. Hope you won’t hesitate to chime—opinions, conclusions, different information are all welcome. Post your comments, corrections, critiques, messages and contributions to this discussion directly on this site or e-mail them to me at FreeRangeClub.

E-mail from Mr. Mischa Popoff to The Kitchen Shrink:

Dear Catharine,

To listen to some media outlets you’d think the multi-billion-dollar organic industry was infallible. I’m trusting you’ll be a bit more objective.

As you may already know, I worked for five years in the United States and Canada as an organic inspector. I believe fervently in the principles of organic farming but maintain that we have to prove those principles instead of operating on the politicized, bureaucratic honor system that’s been the organic industry’s mainstay for the last decade.

See remainder of Mr. Popoff's Email & Dina's Reply

Our International Friends

Bridging Two Continents
The Movable Festa Of Aroma Cucina

by Dina Eliash Robinson

Ciao Dina, Thanks so much for your interest in Aroma Cucina!. My wife, Jude, and I are honored to be part of the FreeRangeClub.com. Jeff

My discovery of the bi-continental Aroma Cucina while surfing the Internet for food sites and recipe ideas, turned out to be a case of mistaken identity—specifically, my mistake in thinking it was a restaurant. Not.

more

Archives

Sign up for our Email Newsletter

Subscribe to the FreeRangeClub to receive regular updates of our articles on the pleasures and benefits of eating for health and how to navigate our increasingly unsafe food supply!

We want to hear from you!

Your corrections, critiques, contributions of recipes and other information are welcomed and appreciated. Email Free Range Club!

Video Section

Mother’s Day Cooking Class By the Kitchen Shrink

Seeds at San Diego City College Wins Awards For It’s Urban Agriculture

Healthy Cookin with the Kitchen Shrink – Veggie Fried Rice

KIDS KORNERCOPIA VIDEOS

Catharine Kaufman, the Kitchen Shrink, appears in a series of five videos. In the first video she is seen interviewing Dr. Lisa Loegering, MD, a pediatrician, concerning children's eating habits. The other four videos take place in Catharine's kitchen, as she instructs her two daughters, and two of their friends, in the preparation of various dishes.

Children’s Eating Habits-Interview w/Pediatrician

Catharine and her Pizza Chefs

Making Baked Stuffed Apple

Fruit Sparklers and Feast

Make Your Own Salad

Jamie Oliver’s Food Revolution

English chef Jamie Oliver has come to the U.S. to start a revolution, to help save America's children from obesity and other food-related Illnesses. His successful efforts in the U.K. has resulted in improved school lunches in many communities there, as well as a total overhaul of the school dinner (lunch in the US) programs in that country. Following is a video of Jamie Oliver speaking before an audience at a TED conference.

A Video of Zoie (11) teaching us to make healthy sushi!

        Zoie (11 years old) is teaching us to make healthy sushi, with organic brown rice and organic avocado. Please click on healthy sushi to view the video.

Tender Greens Restaurant