Fluorinating organic molecules(By substituting fluoride in a carbon ring) increases a molecules permeability in fat and create a lowered Van der Wall radius shielding the molecule from reacting with any other molecule the wants to react. The net effect of fluoridation of organic molecules is almost always significantly slowed metabolization and chelation in our bodies. Fluoridation is a steroid that amplifies the strength and duration of whatever you add it to.
This is different(but related) in many respects from treating water with fluoride. Biochemistry is hard and forming meaningful independant opinions is impossible without climbing fairly high on the pyramid of chemistry knowledge.
How do we know who to trust? This is the most important question to me.