Effects of Fluorides on Plants

Introduction: In the "Effects of fluorides on plants" Fluoride symptoms are often found in young plants, some fruits and vegetable as well as continued into possible baby food products. Fluoride symptoms often appear in forms of dry leaves, leaf areas turning pale white to tan, discolored or brown. The most sensitive part is when the leaves are young and the tips often incur the most injury, due to the natural flow of the water down the leaves to the tips. Fluorides from the municipal water sources also have an effect on the fruits and vegetables. Although, to the date of the research that was conducted, there was limited information on the actual damage on fruit versus vegetables like cabbage and lettuce. Mainly the noticed damage is to leafy products, where wilting and browning are observed. Lastly, there is some notice of minor swelling and slight distortion and coloration, as in spotting of some fruits. So, my question for the research provided would be, is there significant ties that the municipal water source that is treated with fluoride, the causative factor to the damage of crops such as leafy products, fruits and or vegetables, which are then being consumed by both young and old. Or is this a bigger issue like pesticides.

Research Problem: In my opinion, the problem with the research that was conducted, was there wasn't enough repetitive tests or a distinct result proving that the it is in fact the water source that is the fluoride in the water that is causing the damage to the fruits, vegetables and leafy vegetation. Could it not be, that due to the thinning of the ozone the sun is more intense and the water speckles that are on the vegetation intensify the suns rays and are damaging the plant life?

Research procedures and flaws: Again, I feel that the issue with the data that was provided was not substantiated by repetitive research over a long period of time. I personally feel that the data that was provided may have even been based on speculation rather than intense testing and data collection to justify the significance of the results and the perspective causative factors.

Analysis of the data: The data that was collected for the "Fluoride risk in baby food" was much more substantial than the info that was provided for the research conducted on the vegetation, as exampled;

The researchers analyzed the fluoride concentration of 238 commercially available infant foods. They took samples for analysis from 206 ready-to-eat infant foods and 32 dry infant cereals, which they prepared with water according to the manufacturer's directions.

The results of the analysis reveal ready-to-eat foods with chicken had the highest fluoride concentrations.

One of the reasons for the high fluoride concentrations in infant foods with chicken may be because of the processing method, according to the study. The mechanical

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