Dear Starbucks Nutrition Department,

The American public is very pleased with the news that Starbucks will now list the calorie content of the excellent coffees served at Starbucks coffeehouses. Nutrition information is important to maintain the health of our Nation.

I wrote to Starbucks last year about how helpful it would be if Starbucks listed information on the purity of the water used to brew each cup of coffee. Public relations wrote back and thought that indeed it would be an excellent idea to advertise that water used at Starbucks is fresh and clean (reverse osmosis equipment for example reduces the artificial industrial fluoride content of water at all coffeehouses as standard care). 

I have not yet seen any coffeehouse describe this yet and I would like Starbucks to consider the following wording to describe the fresh water used:  “no artificial fluorides”

This phrase should go a long way to increasing sales because ingesting industrial fluoride has adverse health consequences when consumed over one’s lifetime–including bone weakening and thyroid impairment and more serious consequences in patients with kidney disease who cannot eliminate the ion normally.

The above phrase accurately describes the ongoing brewing process used. The infusion of 1 ppm fluoride from unnatural industrial sodium fluoride or fluorosilicic acid or into municipal water measured 1 ppm in our local water supply in Southern CA, but the Starbucks reverse osmosis system removed all the artificially added industrial fluoride and returned the water back to its normal natural level (from calcium fluoride) at 0.2 ppm before use in brewing.  The phrase that would therefore be appropriate to use is: “no artificial fluorides”.

It is hoped that Starbucks will use this notice at all coffehouses. The industrial material has no place in a fine cup of coffee. Also this is the reason why equipment de-scaling is much less frequently required at Starbucks. When artificial fluoride is added into water, then boiling the water more easily concentrates to the point of forming insoluble calcium fluoride particles that cause equipment scaling. The purified water does not exhibit this problem.

Thank you very much,

Richard Sauerheber, Ph.D. Chemistry

June 19, 2013