this post was submitted on 05 Feb 2024
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if the source is from the plants uptaking heavy metals in soil and from pesticide pollution, shouldn't this be an issue for virtually any type of food, rather than just spices?
I assumed the contamination took place during processing, not growing. I could be wrong.
I suspect it is select plants grown in lead-contaminated soil (not sure why entire ranges are contaminated, maybe most major growing regions are contaminated for certain plants?). Idk how they’d work lead into the chopping/drying process (but I do believe they could if it saved $0.0043/kilogram)
My guess is leftover fallout from leaded gasoline
Could be that the places spices are grown have more contamination than other foods
Guessing it's the same way some veggies are rich in calcium or whatever, they are more prone to uptake certain elements.
Ginger seems to uptake lead, too.