Food manufacturers need to formulate products with ingredients that are not
harmful to the digestive process because
autoimmune reactions are well documented in the medical literature.
At one part per million (ppm) fluoride changes the bonds holding the protein in place, disrupting the enzyme shape and activity and setting off an
autoimmune reaction, with possible effects on the DNA molecule itself.29 The U.S. government claims that fluoridation at four parts per million is not
harmful.25