comment: >
  
  Damn, just finished pff a box of dark chocolate truffles yesterday from them. I’m about to get violent.
context: Love me a good cadmium egg around Easter >
  
  If I had a nickel every time I heard that one! >
  
  Talk about burying the lead. >
  
  Yes copper, this punster right here. >
  
  You guys had to steel all the good puns, huh? >
  
  Steel isn't an element you boron. >
  
  Oh the irony of your correction. >
  
  That guy took up all the oxygen in the room, and now everyone left, and I hadn’t even metal of them yet. >
  
  You guys are really on Tin ice! >
  
  All the good puns Argon, I gassed out >
  
  But, if you look at other studies, it literally changes by the week which brands are high and which brands are low. It's because they're constantly buying more beans and the beans come from different farms. If they have one good test it's because they bought one good batch. Every brand has this problem from time to time and there's not really much that can be done about it short of rebuilding the chocolate supply chain from the ground up.  Every time you do this kind of test you're going to catch a few brands out and it's going to be basically random which ones had the high numbers in which one didn't. >
  
  So what is a chocoholic supposed to do? >
  
  Find a different slavery-driven vice, I guess. >
  
  I can’t eat electric cars though >
  
  Just work your way through the Nestle family of products. Nestle loves slavery. >
  
  From the related article:
  
  In a proposed class action filed on Wednesday, Christopher Lazazzaro said he would not have bought or would have paid less for Hershey's Special Dark Mildly Sweet Chocolate, Lily's Extra Dark Chocolate 70% Cocoa and Lily's Extreme Dark Chocolate 85% Cocoa had Hershey disclosed their metals content.
  
  "I'm not saying I wouldn't eat leaded chocolate, I just think the price is outrageous." >
  
  Sounds like something Homer Simpson would say self-righteously >
  
  This is the most lead you've had in your chocolate so far... >
  
  Unironically it likely isn't. >
  
  God dammit. Their dark chocolate peanut butter cups are one of my favorites. >
  
  Apparently it's not those that are in question, it's two different dark chocolate bars they sell, but I'd avoid all of their chocolate products just to be safe. >
  
  Dark chocolate from many manufacturers is tainted. The cocoa plants are polluted. >
  
  Regular chocolate is polluted too, it's just that the darker stuff is using more cocoa substances so you get higher toxicity
  There's no way around this until all the companies are held responsible and source their chocolate from parts of the world that aren't using leaded gas or whatever the reason is for this contamination (it happens during the step where you dry the beans out in the sun)
  Edit: that makes me wonder. If this much lead is contaminating the beans just from sitting outside, I wonder what the fuck is going on in the lungs of the locals over there?
  Really wish leaded gasoline had never been discovered. Its one of the most harmful inventions in history >
  
  After living in a small country in East Africa for eight years...you have no idea how bad it is. Carcinogens everywhere. Trash fires, complete lack of car emissions enforcement, questionable water treatment. The saddest part is that only a tiny fraction of the population is educated enough about health to understand any of these things are a problem. >
  
  Sadly, those conditions sound favorable to a certain political ideology that misconstrues nil regulation and enforcement as “freedom”. >
  
  First Hershey's now Trader Joes. >
  
  It's literally everyone. They're just going after the big pockets one at a time.  It's been known for a while now.  It's not like there's anything these companies can actually do about it. Or at least not practically. They would have to have rigorous bean sourcing that could trace every batch of beans from each individual farm and then selectively test from batches from every single farm and slowly build up a black list of farms not to buy from anymore. 
  If that sounds like a simple fix to you, it's definitely not. >
  
  Let's say some rice had high levels of mercury. Would you be fine with that if it was like, really hard to determine the source? >
  
  That's already the case with rice and arsenic. Arsenide based pesticides were widely used on cotton crops for decades, particularly in the Mississippi basin and in Texas, and some places especially in south east Asia are irrigated with arsenic contaminated groundwater. When rice is grown on arsenic contaminated fields, it bioaccumulates about 10 times as much as other cereals.
  I'm lucky, I've got the literature research prowess to plow through the academic papers and buy my basmati in 10 kg sacks from the Himalayan foothills and short-grain/sushi/paella rice from California, areas that produce low-arsenic rice. Others have never even heard of the issue, even though food arsenic increases cancer rates enough to account for the loss of 1.4 million disability-adjusted life years, each year, globally. >
  
  Do you have any brand recs for those of us too lazy to figure out what brands are sourced from the Himalayan foothills? :-) >
  
  Nearly all the export basmati is, and some proudly advertise this on the bags. Basmati is grown where the temperatures are cooler and year-round rainfall/runoff is available. The Eastern and southern extents of India also produce huge amounts of rice, but as far as I can tell, its different, higher yielding varieties for the domestic market.
  I mostly pick up the Royal as its fairly priced, but tried the more premium Daawat and Kohinoor in the past. My taste buds just aren't good enough to distinguish better aged basmati after I've slathered it in dhals or masalas. 
  I have an enormous Indian-American owned grocer nearby; where in most US grocers the back wall is refrigerated meats and dairy, in this one its all bulk bags of rice, lentils, and flour. The Indian specialty grocers in Houston were similar but smaller, still big bags at a fraction of the cost of mainstream grocers. Meanwhile, the smaller retail packages of spices/herbs are 7+ oz, and still cost less than the tiny 1-2 oz spices in mainstream grocers; and if you really need 2 kg of ground Kashmiri pepper, its there. >
  
  This is so kind of you to lay out—I have an Indian grocer near me, I’ll take a look there. Thank you!! >
  
  First Hershey's, now this?! I love to eat whole ass bars of dark chocolate in one sitting. Looks like that's not happening anymore :( >
  
  Wait what? Is this a problem across the board with all brands? Because I can hork up a pound of the stuff in a day easily if o get my hands on it. Shucks. >
  
  This is a problem with any food that is grown in places without strict environmental regulations. You will have the same issue with dark roast coffee beans and grounds. >
  
  No no no, shut up! La La La La! >
  
  To put some peoples minds at ease…
  The tested levels were all well below the WHO’s maximum daily intake numbers. 
  This story is also about 5 years old. >
  
  Intake levels for chocolate, right? >
  
  That's plumb reckless >
  
  comments three minutes after OC
  UnDeRaTeD >
  
  But it's ORGANIC lead and cadmium... >
  
  And 100% NATURAL! >
  
  Cadmium eggs are my favorite Easter time candy. >
  
  For those who don't know cadmium is, the word Cadmium does sound like a nice candy brand.   Rhyme with "Premium".
  Trademark it now. >
  
  Not good. Eat their dark choc every day. My last purchase was a box of 70 bars. Wtf is nothing sacred anymore. >
  
  absolutely nothing >
  
  Oh my God I am fueled mostly on dark chocolate yiiiikes >
  
  That’s not good news and I shop there all the time I love their dark chocolate >
  
  dang... their Ugandan dark chocolate bars are my go-to... perfect balance of bitterness & sweet :(( >
  
  So what about their dark & milk chocolate peanut butter cups? >
  
  Do.. do they glow under black light? >
  
  Just relabel it as dark metal chocolate. >
  
  Things grown in dirt often have heavy metals in them. Chocolate with higher real chocolate will have more as a result >
  
  Cadmium, Cadbury, what's the difference?
  They both go good in chocolate around Easter time. >
  
  No surprises here. Alot of our food supply contain so much synthetic ingredients I wouldn't be totally surprised if this is the only place that had this issue.