title
Uncategorized

Antibiotics for beefier meat – and beefier bacteria!

by Denis Faye - The Nutrition Nerd | January 3, 2011

Welcome to 2011! I hope you enjoyed the long weekend. But now it’s back to the grind, so let’s see what The Real Fitness Nerd can do to help you resume your standard, hair-graying, forehead-wrinkling stress levels.

Let’s start by reminding you that the food industry is progressively working to destroy the efficiency of all antibiotics, purely for financial gain.

The Center for a Liveable Future came out with this report recently illuminating us to the fact that 80% of all antibiotics sold in the US are used on farm animals, not so much to cure them of a sinus infection or a slight case of the clap, but to help facilitate rapid growth. From their blog:

Antibiotics, one of the world’s greatest medical discoveries, are slowly losing their effectiveness in fighting bacterial infections and the massive use of the drugs in food animals may be the biggest culprit. The growing threat of antibiotic resistance is largely due to the misuse and overuse of antibiotics in both people and animals, which leads to an increase in “super-bacteria”. However, people use a much smaller portion of antibiotics sold in this country compared to the amount set aside for food animals. In fact, according to new data just released by the Food and Drug Administration (FDA), of the antibiotics sold in 2009 for both people and food animals almost 80% were reserved for livestock and poultry. A huge portion of those antibiotics were never intended to fight bacterial infections, rather producers most likely administered them in continuous low-dosages through feed or water to increase the speed at which their animals grew. And that has many public health experts and scientists troubled.

Creepy on so many different levels. Not only, as explained above, is this use of antibiotics – most of which are the same ones humans use – breaking down their efficiency, but this also means the steak you’re eating has probably been marinating in a potent drug cocktail far longer than that Lea & Perrins you dumped on it last night. And, I repeat, you’re eating it, so how many of those antibiotics do you get secondhand? I’m not saying categorically that this slowly builds a tolerance to said antibiotics in your body so that they’re less effective when you actually need them. I’ve yet to read research indicating this is the case. At the same time, well, I’m just sayin’, that’s all.

via Wired

,

Leave a Reply

Your email address will not be published. Required fields are marked *