this post was submitted on 04 Nov 2023
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Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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[–] Nastybutler@lemmy.world 6 points 2 years ago (3 children)

Paywalled so I could read the whole article, and I'd like to know if Turmeric exported to the US has the same lead issues that are mentioned as the reason for so many deaths in South Asia?

[–] fossilesque@mander.xyz 5 points 2 years ago (1 children)
[–] Nastybutler@lemmy.world 2 points 2 years ago* (last edited 2 years ago)

Thanks, but that add on is no longer working on Android*, which is the only way I browse Lemmy.

*without doing a workaround I can't be bothered to do

[–] Nastybutler@lemmy.world 0 points 2 years ago
[–] jol@discuss.tchncs.de 2 points 2 years ago (1 children)

Missing from the article is: why are they adding led to spices? Is it simply to cut it with a cheaper, heavy material? Or as a product of the manufacturing process?

[–] voight@hexbear.net 1 points 2 years ago

It can be from soil or processing for instance I think some cocoa in Nigeria when they still had leaded gasoline in like 2015-2017 was still tainted by the air