Question: In your December newsletter, you say to avoid tea (with citrus) as it contains aluminum. Does this include organic tea? How does this happen?
Dr. Blaylock's Answer:
Tea plants get aluminum, which can cause damage to the brain, from the soil, even if they are organically grown. Tea plants concentrate aluminum in their leaves, so the older the plant, the higher the aluminum level.
White tea is picked and processed earliest, so it has very little aluminum. Green tea is a little older and has a slightly higher aluminum level. Black tea is a fully matured plant; it has very high aluminum levels, and a significant part of this aluminum is absorbed by the body.
Black tea also has very high fluoride levels, and when fluoride combines with aluminum it is very toxic, especially to the brain. Worse yet, putting a lemon in your tea increases aluminum absorption as much as 11 times. (It’s the citric acid that does it.)
If you drink black tea, put in 200 mg of calcium and 112 mg of silica. The calcium neutralizes the fluoride and the silica neutralizes the aluminum.
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