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Antibiotic-resistant super-bacteria found in >50% of supermarket meats

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  • Antibiotic-resistant super-bacteria found in >50% of supermarket meats

    http://www.nytimes.com/2013/04/17/bu...tml?ref=health

    For those here who cling to the idea that CAFO meat is nutritionally valuable rather than extremely dangerous... more and more reason to ensure you buy organic/grass-fed meats, even if it means you have to buy less!

    Also.. "Some 87 percent of the meat the researchers collected contained either normal or antibiotic-resistant enterococcus, suggesting that most of the meat came in contact with fecal material at some point."
    Last edited by 2ndChance; 04-17-2013, 09:14 AM.

  • #2
    Yeah, most of the antibiotics used in the world are for the meat industry.

    When I was at the doctor last week, he basically said that in 10 years none of the anti-biotics will work, the pharma companies have given up trying to make news ones, and we will all start dying from bacterial infections again.

    that's a cheery thought...

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    • #3
      Yeah, most of the antibiotics used in the world are for the meat industry.

      When I was at the doctor last week, he basically said that in 10 years none of the anti-biotics will work, the pharma companies have given up trying to make news ones, and we will all start dying from bacterial infections again.

      that's a cheery thought...

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      • #4
        sorry for the duplicate post, I'm not sure what's going on with my computer!

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        • #5
          Thank you for posting this. Any time I start wondering if I'm just pissing my money down the drain for grass fed/pastured, I'll re-read this article. Sometimes it's tough being a penny pincher.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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          • #6
            i'm pretty resistant to bacterial infections

            i wonder if i eat these, would it boost my immune system even more? would science want to use me as a guinea pig? would i have to hide in the woods with a small community and a lone scientist working feverishly to duplicate whatever it is i have going on?

            or should i just save up a few years and raise my own meat?
            beautiful
            yeah you are

            Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
            lol

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            • #7
              I am SO thankful that I can raise my own grassfed beef and pastured eggs for my family and friends! This data is another punctuation mark of what a blessing that is!

              I'd encourage all of you to find local farmers to support if you haven't!

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              • #8
                People get sick from the bacteria in spinach, too. It's not a meat problem. It's a mass-produced food problem.
                Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                • #9
                  Very scary report. From now on I'm buying my GF meat from a farm that has stable herds (no imported additional animals from outside sources).
                  "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

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                  • #10
                    All the bacteria die during cooking. Notice the article doesn't state that antibiotics are found in the meat, rather antibiotic resistant bacteria. It's really not that surprising. The same thing is found in health care facilities.

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                    • #11
                      Tis the soil not the seed.

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                      • #12
                        Originally posted by Kyle46N View Post
                        All the bacteria die during cooking. Notice the article doesn't state that antibiotics are found in the meat, rather antibiotic resistant bacteria. It's really not that surprising. The same thing is found in health care facilities.
                        I don't find that comforting. Its an overuse of antibiotics on all levels to be sure. And I eat my steak very rare.

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                        • #13
                          Labels can get confusing. I see a lot of beef that indicates a single ranch with a name and address, no hormones, no antibiotics, but not certified organic or grass-finished either. The availability and prices change so rapidly too, hard to set a personal policy.
                          37//6'3"/185

                          My peculiar nutrition glossary and shopping list

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                          • #14
                            Originally posted by Neckhammer View Post
                            I don't find that comforting. Its an overuse of antibiotics on all levels to be sure. And I eat my steak very rare.
                            As long as you sear the outsides, you are fine. The bacteria is pretty much never found on the inside of a steak.

                            Since I sear my steaks and cook my ground beef brown, I'm not really worried about bacteria. I'm much more worried about bacteria on my vegetables, since I often eat those raw. I love bagged spinach, it's so quick and easy...yet it's one of the most likely to have serious bacteria on it.

                            However, I still buy high quality beef, usually grass fed and antibiotic free. But not for fear of bacteria, for other health reasons.

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                            • #15
                              I think the article mentioned all the samples were from ground meat.

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