Peter Taylor63
Member
32 messages
joined Dec 2004
Found this quote on a site:
''Dioxin is a massive issue—it’s honestly one of the most toxic things humans have ever cooked up. It gets released when you burn organic chemicals or plastic containing chlorine (like PVC), but it’s also used in herbicides because it’s great at killing weeds. If anyone tries to tell you it’s fine because the amounts are small, here’s the reality... Dioxin is toxic to people in doses measured in picograms, not even micrograms! It’s a carcinogen, causes birth defects, wrecks your hormones and immune system, leads to chronic fatigue, messes with reproduction, and attacks your nervous system and blood. An analysis of a single hamburger (about 100 grams) in the USA shows about 100 picograms of dioxin, which is 300 times higher than what US regulations call an “acceptable daily dose.” Some experts say there really isn't such a thing as an “acceptable dose” because any amount causes damage. If it happened once, maybe your body could fight it off, but if it happens every day for years, it’s no wonder cancer rates are climbing. The pollution mostly comes from chemical incinerators found in almost every major US city; the dioxin particles settle on grass and crops, contaminating all the animals that eventually end up being sold as “natural food.” There’s really no way out unless you avoid fatty beef! It's pretty clear that grandma's beef stew isn't what it used to be!''
So, how does dioxin get into the food chain?
We first realized how bad dioxin was during the Vietnam War, where soldiers were exposed to Agent Orange sprayed from planes to clear out the jungle. Then there was the disaster in Seveso, Italy. But clearly, we didn't learn enough. With the massive spike in PVC production (think shampoo bottles, cleaning supplies, car upholstery, linoleum, etc.) over the last 40 years, burning this waste seems to be the only option left. When that stuff burns, it releases dioxin into the air, which then settles on everything growing outside. Livestock eats the grass, we eat the meat, and the cycle repeats right onto our plates. Americans are right on the edge of seeing serious toxic effects, and other developed nations aren't doing much better. We've already seen entire towns forced into lockdowns or evacuations due to dangerous dioxin levels: Love Canal near Niagara Falls, Seveso, Italy, Times Beach, Missouri, Pensacola, Florida, and Midland, Michigan. How do you avoid it? Since fat in meat is the main source, you should probably steer clear of beef and pork. Chicken might still have traces, but since they eat differently, the concentration is usually lower. For dairy, dioxin lives in the fat, so butter and cream are the culprits—sticking to low-fat milk can help. Also, try to avoid chemicals with the prefix “chloro,” like certain wood stains or bleaches.''
I guess I don't know if this is 100% accurate, but there's probably some truth to it...
