Washing vegetables and fruits thoroughly before they are eaten is critical to removing pesticide and herbicide residues.
This is especially important now that we have fruits and vegetables coming from countries that are still using carcinogenic and brain-damaging pesticides that have been banned in the United States.
One must also understand that most vegetables are exposed to fluoride from several sources, including fertilizers, the use of fluoridated irrigation systems, and spraying of produce in the supermarket.
In addition, cooking in fluoridated water exposes produce to higher levels of fluoride as the water evaporates.
Fluoride, especially fluoroaluminum, damages blood vessels, particularly the microvessels in the brain, according to a report in the journal Brain Research.
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