Antibiotic Free Meat: Why Is Good For You?...
When you go to the grocery store and shop for meat, do you feel pretty safe? Do you look at labels when you do so? Even though at first glance, the packages may look alike, some of them may in fact be unsafe. In fact, some of them may even cause illness or be deadly.
If you’ve been watching the news at all lately, you’ve probably heard people talk about “super bugs.” One of them, MRSA, or methicillin-resistant Staphylococcus aureus, is particularly virulent. These super bugs are bacteria that have become resistant to antibiotic, so that they’re no longer killed by those antibiotics.
This has occurred for several reasons. For one, antibiotic have been overprescribed for years, even for illnesses that aren’t affected by antibiotic. For example, doctors have often prescribed antibiotics for viral illnesses when antibiotics don’t affect viruses at all.
A lesser known culprit is the antibiotics used in many of the meats found on supermarket shelves. This is a more serious one since most of us are not even aware that were are taking them in. When animals are farmed for the purpose of selling their meat, they may be given antibiotics to treat or prevent illness or even aid in growth.
Residue remains in the meat even after it is processed. In theory, the residue in meat is regulated by government guidelines which are designed to ensure it is not at an unsafe level. However, there are some companies that slip through the regulations.
Another concern with eating grocery store meat is that the meat itself can be unhealthy for you. This meat contains countless bacteria, some of which are harmless and some of which in fact are harmful or even deadly. These bacteria, too, can become resistant to antibiotics, and therefore have stayed in the meat even if the animal in question was given antibiotics specifically to kill those bacteria. When you eat that meat yourself, you ingest those bacteria and any residual antibiotics, too. This can make you ill.
It’s also a concern if you eat grocery store meat that any allergies to certain antibiotics will be set off if you unwittingly ingest an antibiotic that’s been used in the meat you are eating. If you have allergies to antibiotics, you should limit your meat consumption to me that’s been produced without the use of antibiotics. Although government agencies do limit how much residue can be left in the meat, you can still have an allergic reaction to an antibiotic in meat if you’re particularly sensitive to even “safe” levels of that antibiotic.
Antibiotic free meat is produced without the use of antibiotics. It is important to understand that while meat is regulated, the use of the antibiotic-free label is not. There is nothing to prevent a meat producer from falsely labeling their product as antibiotic free.
To ensure you are truly purchasing antibiotic free meat, consider buying organic products. In order to label an item as certified organic, companies must meet stringent guidelines. Failure to do so would result in their loss of ability to use the label. If your local stores do not carry certified organic products, it can be purchased through mail order or online merchants.
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Cattle, like all animals, needs to eat in order to survive. The cattle that is raised for food is only going to be as good at the diet it is fed. Over the years, ranchers cut costs by feeding the cattle with items that really were not all that beneficial or healthy to the cow. Cows, for example, do not eat grains in their natural environment but this is what they are commonly fed when raised for food. Such feed is not all that good for the cattle and it undermines the quality of the meat. This leads to a decidedly non-nutritious serving of red meat on your dinner table. Rather than deal with that problem, it would be a lot better to look towards grass fed beef as a viable alternative. The meat is far more nutritious because it absorbs all the nutrients from natural grass. Clearly, that would be much better for the cow’s growth that the unnatural feed it is commonly served. Serving 90+% of the cattle’s diet in the form of grass helps achieve this goal nicely.
