So… could a test for nicotine presence in the system be able to also detect neonicotinoids at biologically active levels? Does anyone know how much neonicotinoids or nicotine concentrate in meats, specifically animal fats?
I’m looking for a factor that extends to several people I know who are having similar symptoms but no common link. However, it -sounds- like a reaction to too much nicotine (they’re not smokers), which is bloody weird.
Since some of the people are concerned with it being a heart attack or renal failure or blood pressure high enough to stroke them out, I’m inclined to look into it.
The preponderance of meat in an American diet is also something that I’m looking into, since pesticides tend to concentrate at higher trophic levels. Interestingly enough, -fish-, especially wild fish, shouldn’t be affected.
Nightshade plants (like unripened tomatoes) do contain natural nicotinoids. Am I wrong in thinking a large proportion of tomatoes were unripe but artificially reddened by exposure to… damn it. Lysine isn’t the right term and Google isn’t helping.
I wonder what it would be like if unripened tomatoes were sprayed with neonicotinoids. I’m not worried about the surface spray, btw; I’m worried about uptake into the plant’s vascular system.