Hello Oleg and members

I am very glad I found this site as I have many questions regarding Fluoride. I stopped using Fluoride toothpaste a couple of years ago, but the water in New York City is heavily fluoridated as well as has a ton of chlorine in it, so the benefit of not using toothpaste is almost moot. I saw your recipe for neutralizing Fluoride in tap water by using Egg shells and Vinegar to make calcium salt and adding that to tap water in a bucket/decanter/pitcher etc. Unfortunately you did not say how much Calcium salt is needed per given quantity of water. Also about how many egg shells should one use? and how much vinegar to neutralize the Fluoride in lets say a gallon of water? In all honesty I would like to start neutralizing water in five gallon bottles, this way I will always have fluoridated water on hand to drink and cook with. Would you know off hand about how many egg shells and how much vinegar would be necessary in this case?

Since I spoke of Chlorine is there a way of neutralizing that as well? I know those water filters say they neutralize fluoride, but how long and how well do they really work? I heard that merely heating water up causes the chlorine to evaporate as it has a very low boiling point an therefore boils off long before the water boils. Is this true?

BTW The website DEADWATER has been taken down is there another you can recommend?

Thanks for taking the time to read and answer my post

Hercules