Is there a connection here?
<a href="http://hiderefer.com/?http://www.ncbi.nlm.nih.gov/pubmed/12459612?dopt=Abstract" target="_blank" rel="nofollow">Fluoride concentration and pH of iced tea products.</a>
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The objective of this study was to determine the fluoride concentration and pH of 44 iced tea samples and hence to assess the possible role of these beverages as systemic fluoride source as well as their potential cariogenic and erosive character. Ten tea samples were available as a granular instant powder, and 34 as ready-to-drink liquid products. The iced teas contained different types of sugar alone or in combination with maltodextrin, glucose syrup and noncaloric sweeteners. In one product, only acesulfame and aspartame were established. All samples contained lemon juice or citric acid as an additive. The pH ranged from 4.04 to 2.63 and the titrated amount of base to pH 7.0 from 0.75 to 2.39 mmol NaOH/50 ml. <b>The fluoride concentrations measured</b> were <0.6 ppm in 14 products, 0.6-1.0 ppm in 10 products, 1.1-1.5 ppm in 16 products, 1.6-2.0 ppm in 2, and >2.0 ppm in another 2 products. In conclusion, most of the iced teas studied contained considerable fluoride concentrations. If infants ingest larger amounts of them because of their sweet taste, there is a risk of uncontrolled overdosing as a result of additional fluoride intake from other sources at the same time. Furthermore, the majority of the products revealed a highly cariogenic character and finally, all the iced teas appear to be acidic enough to cause dental erosion if these refreshments were excessively consumed from nursing bottles.
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Note, normal tap water in the US averaged 0.8 ppm fluoride in <a href="http://hiderefer.com/?http://www.nal.usda.gov/fnic/foodcomp/Data/Fluoride/fluoride.pdf" target="_blank" rel="nofollow">a 2004 study by the USDA</a> (pdf). Also in that study, of the many foods/beverages/fruit/veggies/me<wbr>at/everything they tested for fluoride, the various forms of tea ranked highest. Brewed tea ranged from 2.69 ppm (decaf) to 3.73 ppm (regular). Instant powdered tea w/ lemon and sugar ranked highest at 5.84 ppm.
Ok before you all go "oh but pokesmot, tea has oxalate in it and that causes kidney stones", just maybe there's a connection here...
<a href="https://www.mind-media.com/go.php?http://www.fluoride-journal.com/01-34-4/344-269.pdf" target="_blank" rel="nofollow">Evidence suggesting that high intake of fluoride provokes nephrolithiasis in tribal populations.</a> (pdf)
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The present study was designed to evaluate the role of fluoride in urolithiasis in humans. Two areas were selected for this purpose, a <b>fluoride endemic area (EA)</b> and a fluoride non-endemic area (NEA). <b>The prevalence of urolithiasis was 4.6 times higher in EA</b> than in NEA. Furthermore, the prevalence was almost <b>double</b> in subjects with fluorosis than without fluorosis in the endemic area. No relationship was observed between urolithiasis and the duration of fluorosis. The fluoride levels in drinking water ranged from 3.5 to 4.9 ppm in EA and subjects from this area excreted more fluoride. A comparison of normal subjects (NS) from EA and NEA revealed that endemic subjects tend to have slightly higher mean serum thiobarbituric acid reactive substance (TBAR) levels and excrete more oxalate and fluoride than their non-endemic counterparts. The urinary stone formers (SF) from the two areas showed a similar tendency, though again the difference was not significant. Citrate excretion in SF was almost normal in the EA, but NEA SF had significantly lower excretion levels. Urinary stones from endemic patients had higher fluoride, oxalate and calcium levels than those from non-endemic patients. In vitro studies suggested that fluoride did not influence the heterogonous mineralization of calcium oxalate. <b>In conclusion, the data suggest that fluoride in vivo may behave as a mild promoter of urinary stone formation by (a) excretion of insoluble calcium fluoride, (b) increasing oxalate excretion and (c) mildly increasing the oxidative burden.</b>
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Many people claim that drinking a lot of tea can cause kidney stones.
So my questions are:
1) Does the combination of oxalate and fluoride in tea cause kidney stones?
2) Could consumption of other less-concentrated fluoride sources such as fluoridated water, contribute to stones?
3) Will drinking distilled water make a difference in overall exposure to fluoride, enough to slow the recurrence of stones?
I just had my second kidney stone experience recently, and am interested in not having them again. So, I am trying to determine if drinking distilled water is right for me and worth the effort, or if I'm just connecting dots that aren't there. Any input would be appreciated.
Thanks for reading.
Edited by poke smot! (09/07/20 02:48 PM)
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