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Tea and Fluoride: A Vital Q&A
6/1/2010
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by Craig Weatherby


Recently, a customer expressed concern that tea might contain unhealthful amounts of fluoride… an essential mineral, which, like most anything, can be toxic in excess.

Here’s the answer, from Vital Choice tea expert Todd Nixdorf:

Tea plants acquire fluoride from the soil, and it accumulates in their leaves.

High-quality teas like ours are made from the bud or from the youngest leaves on the plant, which contain the least fluoride.

The lower-quality “brick” tea used by major supermarket brands is made from the oldest tea leaves and is often relatively high in fluoride.

Nonetheless, even daily consumption of one liter of lower-quality tea would be unlikely to result in fluoride intakes higher than those recommended for dental health.

All our suppliers must meet the strict guidelines set forth by the USDA for Organic status, including water and soil tests.

To be certified Organic, a tea farm has to be farmed organically for at least three years. For those three years the farmer must abide by the Organic standards set forth by the USDA.

We wouldn’t consider buying tea from a grower if the water or soil contained high levels of fluoride or heavy metals.

In addition, all of the farms that supply our tea meet the extra-stringent heavy metals testing requirements set by the state of California.


Sources
  • Oregon State University. Tea. Accessed at http://lpi.oregonstate.edu/infocenter/phytochemicals/tea/
  • Oregon State University. Fluoride. Accessed at http://lpi.oregonstate.edu/infocenter/minerals/fluoride/index.html

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