You’ve heard quite a bit about the health benefits of red wine. Not long ago, Dr. Sears told you about its anti-aging benefits, and I wrote about its ability to protect against two health-harming byproducts of fat digestion.
But if you’re a wine drinker, there’s something you should know: You may be exposing yourself to high levels of fluoride. This dangerous chemical has negative effects on the brain, thyroid, pineal gland, kidneys, and reproductive organs.
So how does fluoride get into wine? Via cryolite – a fluoridated pesticide predominantly used on California grapes.
Researchers from California State University conducted a five-year study of vineyards throughout the San Joaquin Valley. They found fluoride levels between 3 and 6 ppm (parts per million) in Zinfandel, Chardonnay, Cabernet Sauvignon, Chenin Blanc, Thompson seedless, Barbera, Muscat Candi, and Ruby Cabernet grapes. Fluoride levels were between 6 and 9 ppm in French Colombard and Zinfandel grapes.
At 6 ppm, one glass of wine (175 ml) would deliver as much fluoride as about a liter of “optimally fluoridated” water!
The solution? Choose organic wine grown without pesticides to reduce your exposure to fluoride and other compounds that promote disease.[Ed. Note: Organic red wine is just one “forbidden” luxury that you can enjoy without feeling guilty. Now you can eat delicious chocolate cake, too, without worrying about it. Nutrition expert Kelley Herring has created a cake mix that’s absolutely sinful – but is actually good for you! Learn more about this guilt-free dessert right here.]