On 6/12/07 4:33 AM, in article
kofi-F363F6.06302512062007@news.east.earthlink.net, "Kofi" <kofi@anon.un>
wrote:

High doses of Vitamin D are extemely dangerous. I have assisted at post
mortems due to these.

Did you have to twist your doctors arm to get that test done, or was
he compliant? I have a physical coming up and I'd like to get my
vitamin D levels checked as well.

Dave

Stick with the tanning machine.

What's the fluoride content of the water in your area

Also are you eating foods that are high in fluoride content (potatoes,
rice & seafood, onions, tea are all naturally high in fluoride)

Fluoride in too high of quantities in the diet will cause excessive
acidity in the gut (fluoride binds with hydrogen to form hydrofluoric
acid, nasty stuff, eats holes in the gut)

problem with the stuff when you eat foods that are naturally high in
it is, lots of the fluoride in the food tends to stay in the gut after
it passes through the stomach, why this is bad is, as it passes
through the gut it binds to hydrogen, creating HF (hydrofluoric acid),
that stuff ends up dropping the pH of the intestine way too much &
will actually cause ulceration because of acid burns

The immune system then ends up responding with an inflammatory
response, next thing you know you are being diagnosed with crohn's or
ulcerative colitis

Easy ways to remove fluoride from foods that I've been using for a
while now

Baking soda dissolved in purified (fluoride removed) water (room temp
water) forms carbonic acid, pH ~ 6.4

Carbonic acid is excellent at causing fluoride in foods to unbind &
grab up a carbon or hydrogen or sodium cation from the carbonic acid

the trick is to soak the food in the carbonic acid solution for a
while, then shake the food off well, then use an acid to neutralize
the leftover solution off the food

there is risk at using baking soda dissolved in water, baking soda in
water is carbonic acid, but when cooked at high temps the carbonic
acid bubbles off carbon dioxide molecule from the carbonic acid, why
this is bad is what is left of the baking soda at that point then is
sodium, hydrogen & an oxygen molecule, or NaOH, which if you know your
chemistry is sodium hydroxide, aka LYE (forget the acid burn, now
you've got a caustic soda burn lol)

so if you cook the food processed this way, it is good to neutralize
the potential lye that could develop in the food you soak, very
simply, by using lemon or lime juice in the water you cook the food
with (or added to the food when you cook it)

Rule of thumb is, 1/4th teaspoon baking soda will neutralize with
1/4th a lemon or lime

I use a pressure cooker for all my cooking

Interesting test to see how much fluoride is in potatoes:

I peel, then quarter slice lengthwise a potato, then dice in slices ~
1/4th inch thick, put the slices in to a pot of 2 cups purified water,
with 1/4th teaspoon baking soda dissolved in it, let sit for a couple
hours

then in pressure cooker I use a steam tray in the cooker (stands about
3 inches above bottom of cooker), with tray in cooker I pour in the
carbonic acid/potato slices on top of the steam tray, the liquid falls
through tray to bottom of cooker, arrange potato slices on tray, bring
to boiling temp, cover & lock the pressure cooker top, when it comes
to pressure drop temp to medium-low (maintains the pressure), cook for
6 minutes, quickly cool cooker in pot of cold tap water, remove steam
tray...

at this point take a look at the color of the water in the pot: what
you will see is water that is now almost chocolate brown - this varies
in color, fluorine gas is yellow-brown in color, the ionic form,
fluoride, is the same color, but the reaction from the carbonic acid
becoming lye in the pressure cooker at this point causes lots of the
fluoride in the potatoes to leach out & bind to the carbons in the
carbonic acid - (also hydrogens bind as well as sodiums, NaF used to
be used for rat poison as well as early toothpaste additive), anyway I
digress... various shades of yellowish brown looking solution should
exist in the bottom of the pressure cooker by this point of cooking,
varying from chocolate brown to beer yellow-brown, etc in color

so next step is to pour this poison out of the cooker, wash it down
the drain, then rinse cooker out with fresh tap water, shake out
excess water, then place on stove again, bring to high temp with lid
off for a minute to evaporate water, measure out 2 cups purified water
to add to cooker again, then add the peeled sliced lemon or lime to
the water, place steam tray with potatoes on it in cooker again, bring
to high temp, to boil, cover, lock top, cook again at temp for another
6 minutes, cool again in pot of cold tap water, at this point the
cooking is done, the potatoes have effectively been washed of 90+ % of
the fluoride they contained

So try tasting the potatoes at this point, the amazing thing is they
taste delicious & will cause no problems in the GI tract after
processing them this way

obtw, in the acid base reaction some sodium is retained in the baking
soda to lye conversion in the cooker, since an acid base reaction
occurs with the citric acid mixing in the cooker with the hydroxide
solution, the byproducts of the reaction are salt & water typically,
so I add about 1/8th teaspoon of 'lite' salt (really potassium salt,
but they mean lite in sodium, oh well), but the lower sodium content
of the lite salt plus the chloride in the salt will help the sodium
from the baking soda form complete sodium chloride salts, which give
the potatoes a little more flavor along with the citric acid taste,
makes the potatoes taste really good :-)

Anyway, the point of this exercise is to see the amazing amount of
fluoride in a single large Russet potato

don't think just because the potato you are about to eat looks white
or slightly yellow that it is safe; chances are it contains a large
amount of fluoride it picked up from growing in the soil

If you eat that fluoride you take the risk of burning holes in your
gut from the fluoride forming in to very nasty acids in the gut as the
food traverses the colon :-(

anyway, something to think about, fluoride tends to bind with all the
metals very efficiently, will cause thyroid & zinc deficiencies in the
body in a person who eats too much of it in the diet, will deplete
magnesium, calcium, etc from the body, cause thyroid problems, etc etc

Nasty stuff, consider it: http://en.wikipedia.org/wiki/Fluoride 

Good luck to you
-jay