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. They have 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 concerned people express that they are afraid they were going to have a heart attack or renal failure or stroke out, I figured I should look into it.
The preponderance of meat in an American diet is also something that I’m looking into, since pesticides concentrate at higher trophic levels. Interestingly enough, these pesticides shouldn’t affect -fish-, especially wild fish.
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 would happen if people sprayed unripened tomatoes with neonicotinoids. I’m not worried about the surface spray, btw; I worry about uptake into the plant’s vascular system.