this is so LOL. that's exactly what you are saying according to one study, ignoring hundreds of studies of upto 5-year duration that showed creatine to be completely safe.
http://www.t-nation.com/readArticle.do?id=5600724 at best, there is a creatine-DHT link to be further studied, nothing more.
first of all, "synthetic" creatine is equivalent to natural creatine. there is literally no chemical difference between the two, once it dissolves in water (in case of creatine monohydrate). if you are worried whether the supplier is putting lead into its powder, buy a brand that has been tested by the FDA. problem solved.
secondly, you claim 1lb of beef or salmon contain upto 5g of creatine, whereas your own citation is saying it's 5g per 1kg AND it states cooking the meat reduces it's bioavailability. good luck eating that much. furthermore, the two sources for that are medical textbooks from 2001 and 2008. you can be sure that the research those are citing is superficial and outdated at best. there's so much variation in the beef and chicken that you eat on the micronutrient level, that you can't possibly conclude that chicken is better.
finally, you bring up one study where 20 rugby players were put on a creatine load/maintain phase for three weeks. that itself is not enough. it's a very small, narrowly selected group, with no mentioned control for weightlifting/exercise/calorie/age/gender/etc. what if these are just college students who happen to play rugby once a week? what if they don't track their calories or macros? what if they are doing your standard BS at the gym without actually building any muscle?
DHT spikes of several weeks at a time are not unusual. you can get on a heavy lifting program in the offseason trying to add 50 lbs to your squat, and your DHT/T levels would go up. you go off the lifting program in season, stop lifting, your DHT/T levels will drop. it's meaningless to look at DHT:T ratio without such context.