In America, community fluoridation has been a common practice for 65 years and that act has been recognized "... as one of 10 great public health achievements of the 20th century (http://www.cdc.gov/fluoridation/)." However, in other countries the cupboard staple, salt, has been serving the purpose of distributing the dental health boosting compound to the masses.
Switzerland started leading the trend of salt fluoridation in 1955 and now approximately fifteen countries use the same approach. While some of the fluoridated salt is packaged for direct to consumer sales the food is used by bakeries, bread manufacturers, kitchens and cafeterias. Individuals who travel to countries including (but not limited to) Czech Republic, France and Germany should be aware that eating fluoridated salt is a real possibility.
The only time most people see parsley is as a garnish on their meals. Individuals who push that little sprig aside may want to reconsider as not only is the herb is a powerful breath freshener (because of the chlorophyll level) it is also provides a natural source of fluoride. Individuals who opt to chew on parsley can get a natural blast of the substance. It is because of that the food is used as a cavity fighting ingredient in some natural toothpastes.
Individuals trying to better manage their fluoride exposure should first call their local water department to find out if their H20 features the compound. Then talking to a dentist can help unearth other sources and help develop a course of action. No dentist? No problem! 1-800-DENTIST can connect individuals in need to a great dentist, fast.