Federal officials announced last week that lead has been found in containers of ground cinnamon often used in home cooking. Last fall, health authorities also found “extremely high” concentrations of lead in cinnamon-flavored applesauce pouches, prompting a massive recall and international investigation.
Where is this lead coming from? Why is it in our food? And should we stop, or reduce, the amount of cinnamon-flavored food we eat?
We spoke to experts about why heavy metals are sometimes discovered in spices and other foods. Here’s what they had to say.
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