In a recent New York Times article By Stephanie Strom, the meats we are buying and consuming in supermarkets have serious health risks. In a joint effort conducted in 2011 and 2012 the Food and Drug Administration (FDA), The Centers for Disease Control and Prevention (CDC), and the Agricultural Department are finding antibiotic resistant forms of bacteria in our everyday meats. Samples of ground turkey, beef, chicken, and pork were found to contain E.coli, salmonella, and campylobacter. WOW! This is all due to the use of antibiotics in animals, which over time and consistent consumption, form a resistance to these superbugs. Now you know why we are not immune to colds, flu’s and other strains of bacteria.
You have been warned!
Over the last few years, I have felt the need to consume less than the recommended amounts of meat that the FDA recommends (more in vegetarian form). Maybe this is my body’s way of telling me to go organic, or maybe my body just knows what I need and don’t need. Regardless, I have started paying attention to even the smallest cues from my body. I would suggest anyone reading this article RETHINK what meats you buy and from whom. Personally, I will be going all organic when possible or look for packaging that states, “grain fed, no antibiotics”.
Here is the Article: