Over the past 100 years, the levels of fluoride in foods purchased at the grocery store have increased. The reasons for this increase include: (1) the mass fluoridation of water supplies in some countries, (2) the introduction of fluoride-based pesticides, (3) the use of mechanical deboning processes, and, perhaps, (4) the use of Teflon in certain production processes.

The elevated fluoride levels that are now seen in most processed foods can make it seem like everything has fluoride in it. The good news, however, is that the naturally occurring level of fluoride in most fresh fruits, fresh vegetables, and fresh surface water, is very low. As can be seen in the tables below, the average level of fluoride in these products generally ranges from 0.01 to 0.1 ppm. Eggs and milk contain very low levels as well (0.01 to 0.03 ppm). By way of contrast, artificially fluoridated water contains 0.7 to 1.2 ppm, processed beverages and drinks generally contain 0.5 to 0.8 ppm, and juices (e.g., white grape juice) made from grapes sprayed with fluoride pesticide contain an average of 2.1 ppm.

As a general rule, therefore, one will receive very little fluoride when drinking fresh surface waters (e.g., spring water) and eating unprocessed fruits, unprocessed vegetables, eggs, and milk. While there are some exceptions to this rule (e.g., seafood, tea, water from deep wells, and fresh fruit/vegetables sprayed with fluoride pesticides), it is a good general rule to follow if you wish to reduce your fluoride exposure.

See: FAN’s Grocery Store Guide: 7 Ways to Avoid Fluoride in Beverages and Food

1. Fresh Water

2. raw Fruit

 3. Raw Vegetables

 4. eggs & Milk

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