Fluoride ions in water can be precipitated by adding soluble calcium salt.
Calcium and fluoride ions would then bind together, producing calcium fluoride, which is practically insoluble.
Very low solubility of calcium fluoride means a very limited "bioavailability".
Poison is thus effectively neutralized.
Even if you swallow it, there would be no harm, at least not nearly as much as when you ingest fluoride ions, or soluble fluoride salts.
Calcium fluoride is used to make laser windows, spectroscopic windows, prisms and lenses in UV and IR range.
In other words, it is almost like glass in some of its physical properties.
The easiest way to make a food-grade soluble calcium salt is by putting eggshells into a container and pouring vinegar in it.
I believe the chemical name of it is calcium acetate.
Make sure you leave enough head space in a container, otherwise some solution would be lost with foam, which would be pouring over the top.
After a day or two, depending on temperature, the reaction would stop and you would get a solution of soluble calcium salt.
To make sure there will be no residual vinegar left in the solution, you should add enough eggshells to have some of it left over after all the vinegar had been consumed in the reaction.
There should still be undissolved eggshells in a jar after all the vinegar has been consumed by the reaction.
And even though a small amount of vinegar would not hurt, if you decide to take this form of calcium as a supplement, then it is better to avoid ingesting uncontrollable amounts of vinegar.
It might be a good idea to filter it in order to reduce the biological residue content.
Cotton wool is not suitable as a filter, since it gets clogged very fast.
I use a tea strainer and gauze as filters. I put the gauze at the bottom of the funnel and a tea strainer on top of it.
The strainer catches the larger eggshell fragments, as well as the larger pieces of the eggshell lining, the gauze does the rest of the job.
Then I rinse the gauze and dry it.
Adding a few droplets of a soluble calcium salt to every cup and glass of water is probably too much trouble, it is much easier to have a separate container for water that is ready to drink or to be used for cooking; add calcium salt there and fill your cups, kettle, casseroles, bottles from it.
You would not be able to see the precipitated calcium fluoride, as the amounts are very small.
However, if you have a separate container for fluoride-free water, after a week or so you should notice a layer of sediment on the bottom, provided, of course, you let it settle, instead of pouring it into containers a few moments after you added calcium acetate.
You can also add this "eggshell cocktail" to juices, wines, beer or other beverages.
Unfortunately, fluorides are likely to be present in all of them, often in rather considerable amounts.
The bulk of fluorides in juices is likely to come from local water, as most juices are reconstituted, which means they are shipped to the destination point as a concentrate and then diluted with local water, which is likely to be fluoridated.
The same applies to beer, unless it comes from a country or locality, where drinking water is not fluoridated.
If you use frozen juice concentrate, run the water through the carbon filter first, then add "eggshell cocktail" and only then use it to mix with juice.
This is a traditional calcium supplement, which was recommended for pregnant and lactating women to help them preserve their teeth as a result of an increased demand for calcium.
However, if you decide to use it as a calcium supplement, then you should keep in mind that calcium should always be taken with magnesium, with an optimal ratio being about 1:1. That's how many commercial calcium supplements are prepared.
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