• MF_COOM [he/him]
    ·
    3 months ago

    Aren't perchlorates notoriously strong oxidizers? How are they stable enough to just be in food?

    • Taster_Of_Treats [none/use name]
      ·
      3 months ago

      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.