By Heather Callaghan
There is a dizzying and vicious cycle of the overuse of antibiotics in meat production. Animals make up over three quarters of antibiotic use which has helped create a public health crisis.
We are now on third-generation drugs that are not combating the bacteria they were designed to eradicate.
Resistant bacteria is even found in antibiotic-free meats. Now, multiple drug-resistant bacteria is contaminating organic chicken – but how? And how do we avoid exposure? Especially for those who cannot or choose not to eliminate meat from their diet.
Dr. Greger describes above some reasons why organic chicken is now tainted with antibiotic-resistant bacteria. One reason is the sheer amount of waste run-off from farms. But the information somewhat ends there.
The punchline at the end of the video shows not only how far consumers and store employees have become removed from food sources, but also just how hard it is to avoid serious pathogens in store-bought meats.
Cattle and poultry stand a better chance to withstand disease if they are being fed their native diets. Respectively, grass and bugs. Not grains! Not genetically modified grains and soy. Unfortunately, even organic companies continue to feed their animals grain, calling the products vegetarian-fed. One result is an overload of Omega-6 fatty acid which leads to chronic inflammation and disease in both the animals and human consumption.
Organic doesn’t necessarily mean better when it comes to meats – for one thing, animal treatment is highly questionable. For instance, when egg cartons say “Cage-free” or “Free-range.” Doubtful. The more small-scale and local – as in, your neighbor who raises chickens and harvests their eggs – the less likely they will be contaminated.
The best way eat the cleanest meats is to get closer to your farmer. Really close. Almost snuggling.
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