FACTORY FARMING
Antibiotics increase your risk of cancer.
80% of the antibiotics sold in the U.S. are consumed by farm animals.
Some, but not all of the antibiotics are destroyed by cooking.
Cancer risk increases with long term antibiotic exposure.
https://www.naturalnews.com/024777_cancer_antibiotic_risk.html
“The research included 3,112,624 individuals, aged 30-79 years, with no history of cancer. Information on their antibiotic use between 1995 and 1997 was obtained from the Drug Prescription Registry in Finland. During the period from 1998-2004, 134,070 cancer cases were documented from the Finnish Cancer Registry. Regression analysis was used to estimate the relative risks.”
“Antibiotic use was associated with increased risk of cancer as follows: in the reference group having 0-1 antibiotic prescriptions, the risk of cancer was not increased. In the group having 2-5 prescriptions, the risk of cancer was an increase in relative risk of 27%. In the greater than 6 prescriptions group, the risk of cancer was an increase in relative risk of 37%.”
https://feedthemwisely.com/antibiotics-in-livestock
“Our antibiotics are loosing their effectiveness in part because of overuse and misuse in livestock farming. Every year, 23,000 Americans die and 2 million get sick because of antibiotic resistant bacteria.(1)
Four out of every five pounds of antibiotics (also known as antimicrobials) sold in the United States are for livestock use.(1,2) Canada is similar where 82% of antimicrobials are directed to food producing animals.(3)”
Our Big Pig Problem
https://www.scientificamerican.com/article/our-big-pig-problem/
The U.S. should follow Denmark and stop giving farm animals low-dose antibiotics
For more than 50 years microbiologists have warned against using antibiotics to fatten up farm animals. The practice, they argue, threatens human health by turning farms into breeding grounds of drug-resistant bacteria. Farmers responded that restricting antibiotics in livestock would devastate the industry and significantly raise costs to consumers. We now have empirical data that should resolve this debate. Since 1995 Denmark has enforced progressively tighter rules on the use of antibiotics in the raising of pigs, poultry and other livestock. In the process, it has shown that it is possible to protect human health without hurting farmers.
Farmers in many countries use antibiotics in two key ways: (1) at full strength to treat animals that are sick and (2) in low doses to fatten meat-producing livestock or to prevent veterinary illnesses. (It is illegal in the U.S. to sell milk for human consumption from dairy cattle treated with antibiotics.) Although even the proper use of antibiotics can inadvertently lead to the spread of drug-resistant bacteria, the habit of using a low or sub-therapeutic dose is a formula for disaster: the treatment provides just enough antibiotic to kill some but not all bacteria. The germs that survive are typically those that happen to bear genetic mutations for resisting the antibiotic. They then reproduce and exchange genes with other microbial resisters. Because bacteria are found literally everywhere, resistant strains produced in animals eventually find their way into people as well. You could not design a better system for guaranteeing the spread of antibiotic resistance.
The data from multiple studies over the years support the conclusion that low doses of antibiotics in animals increase the number of drug-resistant microbes in both animals and people. As Joshua M. Sharfstein, a principal deputy commissioner at the Food and Drug Administration, told a U.S. congressional subcommittee last summer, “You actually can trace the specific bacteria around and find that the resistant strains in humans match the resistant strains in the animals.” And this science is what led Denmark to stop subtherapeutic dosing of chickens, pigs and other farm animals.
The American Medical Association, the Infectious Diseases Society of America, the American Public Health Association, a previous FDA commissioner and many others have advised the U.S. to follow suit. Last year the FDA published new guidelines calling for “judicious use” of antibiotics. Yet it ultimately left the decision on exactly when and where to use antibiotics up to individual farmers. That laissez-faire standard is not good enough, particularly when the health of the rest of the population is at stake.
Of course, the way veterinary antibiotics are used is not the only cause of human drug-resistant infections. Careless use of the drugs in people also contributes to the problem. But agricultural use is still a major contributing factor. Every day that passes brings new evidence that we are in danger of losing effective antibiotic protection against many of the most dangerous bacteria that cause human illness [see “The Enemy Within,” by Maryn McKenna=]. The technical issues are solvable. Denmark’s example proves that it is possible to cut antibiotic use on farms without triggering financial disaster. In fact, it might provide a competitive advantage. Stronger measures to deprive drug-resistant bacteria of their agricultural breeding grounds simply make scientific, economic and common sense.
Are Antibiotics Destroyed by Cooking? What Science Says
“While cooking can cause some degradation of antibiotic residues in food, it does not reliably or completely destroy them. The extent of breakdown is highly dependent on the antibiotic class, cooking method, time, temperature, and the food matrix. Heat-labile drugs like penicillins are more affected, while heat-stable drugs like sulfonamides are highly resilient. Furthermore, cooking can sometimes increase residue concentration due to water loss.”
Where to eat antibiotic free meat at popular restaurants
https://doctorpizza.org/blog/where-to-eat-antibiotic-free-meat-at-americas-most-popular-restaurants/
Chick-fil-A: Leading the Way with Chicken
Grilled Chicken Sandwich: A healthy and delicious option made with antibiotic-free chicken.
Grilled Nuggets: Perfect for a protein-packed snack without the antibiotics.
Chipotle: A Pioneer in Antibiotic-Free Meat
Chicken Burrito Bowl: Packed with antibiotic-free chicken, rice, beans, and fresh veggies.
Barbacoa Burrito: A flavorful option featuring antibiotic-free beef.
Roasted Turkey & Avocado BLT: Made with antibiotic-free turkey and fresh ingredients.
Chipotle Chicken Avocado Melt: A delicious sandwich featuring antibiotic-free chicken.
McDonald’s: Progress with Chicken
Artisan Grilled Chicken Sandwich: Made with antibiotic-free chicken for a healthier choice.
Chicken McNuggets: Now made with antibiotic-free chicken, these classic nuggets are a better option.
Subway: Leading with Transparency
Rotisserie-Style Chicken Sandwich: Made with antibiotic-free chicken, offering a lean and nutritious option.
Oven Roasted Turkey Sandwich: Featuring antibiotic-free turkey for a healthier sub.