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Chemically sensitive and concerned about fluoride?
Saturday 29 September 2007
We’ve been sent an alert from the national network of MCS campaigners regarding a pending approval to use a fluoride-based substance as a food fumigant.
You might be concerned about this and wish to get a comment off fast before the close of public consultations.
The following is from Diana Buckland, founder and global coordinator of MCS-Global:
Already concerned about how much fluoride you may consume from fluoridated drinking water…?
Then you will be very concerned about Australian Pesticides and Veterinary Medicines Authority (APVMA) pending approval to license Dow AgroSciences’ product ProFume for a first time food use in Australia. ProFume is sulfuryl fluoride gas which under the trade name Vikane has been in use for 40 years to kill termites.
Hello everyone, if you can do a brief submission on this, a few lines will do – I still cannot believe we all have to work so hard to try and stop this global chemical pollution/poisoning of everything and everone. It is absolute madness! Please send to all you can in Australia.
Thank you all in advance,
If approved, the pesticide sulfuryl fluoride will be used to fumigate food storage areas, silos and food handling facilities with foods left inside, resulting in foods that have very high levels of fluoride residues.
APVMA has given the public only until the end of business 2nd of October for acceptance of public submissions/objections.
However if contacted by email or phone by the end of business Tuesday 2nd October, APVMA will now grant an extension until the 16th October on request for extra time if you want to put in a submission about ProFume’s use on foods.
APVMA contact details are:
This decision that fluoride will not be a defined residue and will not be monitored for compliance purposes is wrong and needs addressing.
APVMA’s approval for ProFume’s use will be on whole cereal grains, dried fruits, tree nuts, peanuts, baled hay for animals and on pet foods. After Food Standards Australia New Zealand (FSANZ) does food fluoride intake modelling, use may be extended to other food groups.
Water is commonly fluoridated at 1mg/kg or 1 part per million (reduced to 0.6 ppm in Darwin to reduce risk from higher intake with higher water consumption)
APVMA is proposing Maximum Residue Limits (MRLs) for fluoride ion of 5 ppm in dried fruits, 7 ppm in whole cereal grains, 10 ppm in wheat germ (made from fumigated whole wheat grains) and 30 ppm in all tree nuts and peanuts. APVMA in most cases allows much smaller allowable MRLs for sulfuryl fluoride, but being a gas, most sulfuryl fluoride would evaporate out of foods anyway.
If Approval is granted it will mean that dried fruits can contain 5 times as much fluoride as there is in fluoridated water, whole grains can contain 7 times as much fluoride as in fluoridated water (wheat germ 10 times) and tree nuts and peanuts can contain 30 times as much fluoride as in fluoridated water.
Yet the fluoride contents of these foods will not need to be monitored for compliance purposes, unlike water fluoridation. Sulfuryl fluoride gas residues (which evaporate out of foods) will be the only residue monitored for compliance.
No residue limits have even been set for fumigated Hay intended for animal feed or for fumigated pet foods or seeds for propagation.
fluoride is well known to be a protoplasmic poison and enzyme inhibitor. Ingested fluoride accumulates in the body with adults storing about 60% of that ingested. Children can accumulate 80% of the fluoride that they ingest. Almost all of accumulated fluoride accumulates in bones. Contaminating foods with fluoride will mean that people will now be ingesting much more fluoride than ever before and will be accumulating much more fluoride in their bones.
There is no need or excuse to use a poison that contaminates food stuffs with fluoride. There are safe solutions available to treating food related pests such as heat and cold treatment and atmosphere modification (Carbon Dioxide) that Organic food companies employ.
There are many issues with the proposed use of sulfuryl fluoride on foods listed briefly below.
As listed there are many areas of concern with the use of sulfuryl fluoride on foods. It should never be approved for use in this manner, but if it is approved for fumigating food storage and handling facilites it is imperative that the foods be first removed.
If you are as concerned as we are, please let APVMA know of your concerns. Submissions will be accepted until 2nd Oct or If APVMA is contacted before 2 Oct, they will grant an extension for submissions on ProFume until the 16 Oct 2007.