WHY ORGANIC FOODS BETTER? Do you care about food safety? You may be interested that conventionally-raised animals often are pumped with synthetic growth hormones. Further they are likely to be genetically-modified grain that is sprayed with toxic pesticides. Now there is another really scary reason to avoid conventional meat, SUPER-BUGS.
In results from a just released study, Consumers Reports found that 18 percent of the ground beef samples from conventionally-raised cows contained dangerous superbugs resistant to three or more classes of antibiotics used to treat illness in humans. This is compared with just 9 percent of ground beef from samples that were sustain ably produced. Not matter how you count it, it is twice as much.
Consumer Reports purchased 300 packages – 458 pounds – of conventionally and sustain-ably produced ground beef from grocery, big-box, and natural food stores in 26 cities across the country.
SAMPLE RESULT ALARMING | WHY ORGANIC FOODS BETTER
The samples were tested for five common types of bacteria associated with beef—Clostridium perfringens, E. coli (including O157 and six other toxin-producing strains), Enterococcus, Salmonella, and Staphylococcus aureus.
This testing, which is among the largest conducted to date, found bacteria on all of the beef samples.
However, ground beef from cows raised more sustain-ably was significantly less likely to have two potentially harmful bacteria (S. aureus and E.coli) than those from cows raised conventionally.
The sustain ably-produced beef came from cows that were raised without antibiotics and in some cases were either organic, grass-fed, or both.
GRASS-FED & PASTURED | WHY ORGANIC FOOD BETTER
Beef from grass-fed and organic cows have access to pasture, are fed a grass-based diet, and are treated more humanely. Conventional cows can live on feedlots, be regularly fed antibiotics, as well as animal waste and other by-products. READ THAT AGAIN…
“Better ways of producing beef from farm to fork have real impact on the health and safety of our food and the animals themselves,” said Urvashi Rangan, Ph.D., executive director of the Center for Food Safety and Sustainability at Consumer Reports. “Farming animals without antibiotics is the first step toward a more sustainable system. Grass-fed animals and good welfare practices produce fewer public health risks.”
BEST LABEL TO LOOK FOR | WHY ORGANIC FOOD BETTER
The best label to look for is “grass-fed organic”, which ensures the cattle have not been fed grain and have eaten only organically-grown grass and forage and have not received any antibiotics or hormones.
After that, the next best label to look for is “organic”, which ensures the cattle have only been fed organic grain and have not received any antibiotics or hormones.
To read the full report from Consumer Reports and read its recommendations, click HERE.
VEGANS IMPACTED AS WELL | WHY ORGANIC FOODS BETTER
If you’re not a meat eater and are thinking that this issue doesn’t have any relevance to you, that is a big mistake. Why?
Because superbugs impact everyone, vegans and vegetarians included.
Factory farms routinely use antibiotics and as a result, certain bacteria have grown resistant to drugs — mutating into superbugs.
Not only do these superbugs spread to the entire population – vegans and meat eaters alike – but often there is no cure or treatment for them.
According to Representative Louise Slaughter (D-NY), “every year in the United States, two million people get sick from antibiotic resistant infections, and at least 23,000 die. That makes antibiotic resistant infections more deadly than HIV/AIDS and on track to kill more people than cancer by 2050.”
NOW IS A GOOD TIME TO SHOP “WHY ORGANIC FOODS BETTER” BELOW NOW
Vani Hari of FoodBabe.com has just started a very important petition to pressure Subway, a major supporter of factory farms, to change the way that it does business.
As the world’s largest restaurant chain in the world, Subway needs to stop the routine use of antibiotics in the production of its meat. AGREED.
Doctors familiar with the horrors of multidrug-resistant shigella must watch the food industry inch toward antibiotic-free meat with bated breath, because the problem of superbugs in America’s meat supply is reaching alarming levels. For anyone with doubts, here’s a new special report by Consumer Reports called “America’s Antibiotic Crisis.” In it, editors share a three-year-long investigation into the bacteria levels found in meat and poultry. Fair warning: It’s not awesome lunchtime reading material.
For the section “Our Flawed Food Supply,” the team tested hundreds of samples of four kinds of meat for bacterial contamination. This included beef, chicken, turkey and shrimp which sadly, they write, “We found superbugs in all of them.” They reported that the most recent FDA data show that antibiotic use in food animals is on the rise. The result was more than 32 million pounds sold in 2013, “up 17 percent from just four years earlier.”) Notably, meat that was sustain-ably raised beat conventional meat, but not by that much. Here’s how each breaks down by the percent containing superbugs:
• Chicken: 57 percent of total samples (59 percent of conventional samples, and 49 percent of sustainable samples).
• Shrimp: 14 percent of total samples (17 percent of conventional samples, and 3 percent of sustainable samples).
• Turkey: 83 percent of total samples (83 percent of conventional samples, and 80 percent of sustainable samples).
SUMMARY | WHY ORGANIC FOODS BETTER
Super-Bugs are on the rise. Conventional Farming and their institutional ways of saving money degrades the food produced which increasing the danger. The resistance is accelerating as more and more drugs are fed into the system. This will exacerbate the SUPERBUGS and their growth.
Eat Organics and if you choose consider moderating or eliminating eating meats. All things considered the meat system is compromising our entire food system. Just saying…
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