Okay so I don’t understand what you’re arguing or why. Seems like you’re saying there’s high levels of lead in lots of food, but we don’t know because we don’t test… so how do you know if we don’t test?
I’m saying that levels of lead found in the cinnamon applesauce probably don’t occur just by chance, cuz they were so high they were causing symptoms in children which triggered a recall. That suggests there was more lead present than what naturally occurs. So where’d it come from? The FDA is pretty sure it’s the cinnamon that came from Ecuador, so here are some possibilities:
The cinnamon was grown in a lead mine or something and had extremely high lead levels. Kind of doubt that.
Introduced during processing by machinery containing lead in its metal components. Possible.
Deliberately added to the cinnamon to alter its color or increase its weight. Also possible.