Buy your meat direct from your local farmer or go vegetarian! Here’s why, via EcoWatch:
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It is no secret that in the war against meat pathogens in commercial U.S. meat production, the pathogens are winning. The logical result of the tons of antibiotics Big Meat gives livestock (not because they are sick, but to fatten them up) is clear: antibiotics that no longer work against antibiotic-resistant diseases like staph (MRSA), enterococci (VRE) and C.difficile. Antibiotic-resistant infections, once limited to hospitals and nursing homes, can now be acquired in the community, Florida public beaches and on the highway behind a poultry truck.
Big Meat has found some novel ways to retard the growth of salmonella, E.coli and listeria on commercially grown meat, but it does not necessarily want people to know about them and these substances are conspicuously absent from labels.
1. Chlorine Baths
If you want to know the most problematic ingredients in our food supply, just look at the items the European Union boycotts, starting with genetically modified organisms (GMOs), hormone beef and chicken dipped in chlorine baths.