KalKal
Superstar
Im not buying the whole flour theories. When people buy flour, its not like it was freshly made to order. It takes some time to get to the supermarket, sits at the market for various timeframes, then when the consumer buys it they dont use it all right away, sometimes a bag of flour will last several months. So why would everyone get infected around the same time when the flour in the products age differs by a huge margin?
The introduction mentioned ergot. Maybe they were trying to make a reference to the way ergot fungus can contaminate grain and make people hallucinate?
Ergot - Wikipedia
en.wikipedia.org