Dioxins found in Irish Pork; but where’s the data?

Editor’s Note: The following article was written by Carol van Strum, a long-time friend of Planet Waves and a brilliant environmental activist. Author of the book A Bitter Fog, Carol recently appeared on Daily Astrology & Adventure with an article on gypsy moths. Below, she comments on the dioxin scare in Ireland, where pig feed was recently contaminated by dioxins and, as a result, pork was recalled from retail shelves around the world. –RA

British cuts of pork; the same terminology is used in Ireland. Image courtesy of Wikipedia.
British cuts of pork; the same terminology is used in Ireland. Image courtesy of Wikipedia.

Dear Friend and Reader,

Imagine you have children and you actually love and protect them. A well-dressed man comes to your door and says he’s recalling all the food products your family’s been eating for four months. You ask why, and he says poison has been found in that food, and in the feed given to the animals that produced it.

“But we already ate all that food,” you say.

“Not to worry,” the man says. “You’d have to eat it for more than four months to get effects.”

“Then why are you recalling it?” you ask.

“Because there is 80 to 200 times the safe level of the poison in that food,” he says.

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