Methanol is produced as a byproduct of most fermentation. It's present (in small parts) in commercial alcohols, more-so in commercial distilates, particularly the bottom-shelf-plastic-bottle ones.
It's HARD to get enough methanol in a straight fermentation to be anything like harmful. It's tricky to produce anything that even hard-core drinkers will consume that has a dangerous quantity of methanol if you're distilling. It's better for us to consume less of it, but without deliberately doing so, quantities are unlikely to be harmful, whatever the FUDers on the mailing lists may say.
Mostly the OP was FUDing about people poisoning themselves with brewing, which is extremely difficult.
