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While none of the foods we tested had acutely dangerous levels of perchlorate, some did have enough that several servings of a food could add up to potentially hazardous levels.
Over time, dozens of small exposures accumulate the chemical in your body at dangerous concentrations.
Aren't perchlorates notoriously strong oxidizers? How are they stable enough to just be in food?
Over time, dozens of small exposures accumulate the chemical in your body at dangerous concentrations.