The journal PLos One reported thata team of scientists from the Wildfowl & Wetlands Trust (WWT), along with researchers from other British institutions and from the Spanish Research Institute on Cynegetic Resources (IREC in Spanish), has shown that toxic levels of lead in some cooked game meat exceed maximum allowances set by the European Union, due to the presence of remains of ammunition. Seems if the meat is cooked with vinegar the levels of toxicity rise even more. Lead is harmful to animals that ingest it like the California condor and also to humans. Lead ammunition ups the health risks for children and those that over eat meat.
“Depending on the species and type of recipe used, between 20 and 87.5% of the samples analyzed exceeded the maximum level of lead set by the EU in meat from livestock animals of 100 parts per billion (0.1 mg/kg of the fresh weight of meat),” Rafael Mateo, co-author of the study and researcher for IREC (a joint center composed of the University of Castilla-La Mancha, the Community Board of Castilla-La Mancha and the CSIC), indicated.
Excerpts courtesy of http://bit.ly/aZlOr1