Re: [DIYbio] New York Times - Arsenic in Our Chicken?

On Fri, Apr 27, 2012 at 1:38 AM, David Murphy <murphy.david@gmail.com> wrote:
> "besides the unknowns being discussed, there are certainly unknown
> unknowns still lurking out there."
>
> ah the unknowns unknown of the unknown unknown.
> they are such a scar unknown
>
> If you want to talk about unknowns and assume that things which worry you
> are unknown by everyone rather than just you like the toxic doses and
> effects of things like arsenic then make sure to apply the same logic to
>
> Rotenone(an "organic" pesticide which is extremely toxic to fish and other
> aquatic life and which has to be used in far larger quantities than
> non-organic pesticides)
> Pyrethrin (probably safe but some Pyrethroids are suspected to have effects
> on brain development)
> Neem oil( probably safe but *may* be associated with liver damage in
> children.)
> Sabadilla (repeated small doses showed possible cumulative effects)
>
> All of which can be used in "organic" farming. Ever tasted neem oil?

Yes, I've tasted the oil. I've also eaten the leaves (neem pata,
pata==leaf) in a quite bitter and spicy Bengali dish, which was served
daily or every other day. The chef who served me is living old and
strong, and her mother-in-law died in her 90s and I'm pretty sure she
ate neem pata.

In fact, I often ask at Indian markets and restaurants if they have
the fresh leaves or the dish. None do, for some reason bitter
slightly-medicinal-tasting foods aren't popular here. Then there's the
guy I recently met who eats turmeric mixed into warm coconut milk (I
simply cook almost everything with turmeric, and black pepper to let
it synergize).

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