September 1, 2014

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Pitfalls of using antibiotics in meat PDF Print E-mail
Written by Kay Brown   

By Kay Brown
Kate’s Garden Gate
After all the drastic winter weather, what a beautiful Easter Sunday we had. Two of the children and mates got to come for dinner. My daughter and her husband aren’t coming until July, when their first grandchild is expected here in Illinois, and my oldest son from Missouri is also coming in July to look over a spot here for after retirement. Those two siblings haven’t seen each other for a couple of years so it will be a reunion of sorts for the family.
We were talking about the price of meat and wishing we could manage to raise some of our own. I read a report in Prevention Magazine about the use of antibiotics in our meat–shocking!
The USDA doesn’t have a clear protocol for labeling meat as antibiotic -free. Instead individual meat producers develop their own standards and terminology and present them to the agency for approval. That means the same wording on a label does not necessarily mean that farmers use the same practices.
Meat from animals that have not received routine doses of antibiotics may be labled organic-raised without antibiotics--no antibiotics ever--no antibiotics administered--no antibiotics--or no antibiotics--or no antibotics added. In farmer’s markets or restaurants, you are more likely to see labels such as ‘Animal Welfare Approved’ or ‘Global Animal Partnership,’ which are both reliable third-party certifiers.
Animals given antibiotics develop resistant bacteria in their guts. Drug-resistant bacteria can remain in animal meat. When not handled or cooked properly, the bacteria can spread to humans.
Fertilizer or water containing animal feces that have drug-resistant bacteria in them is used on food crops that can stay on crops that people than eat. These bacteria can then remain in the human gut. Have you ever gotten a sandwich (fast food) or from a vender at an auction or other event, and gotten a stomach ache or found yourself looking for the closest relief station? Thought you just ate too fast or was the wrong thing to eat?
More than likely you got a bacterial bug from your food. Not anything likely to kill you, but just make you pretty miserable. Too bad we have to put up with it at all, but until we raise our own meat or raise h___, we’ll have to put up with it.
Thanks to Prevention magazine writer Jane Black.
Now that I’ve ruined your appetite, here is your recipe: Macaroni ‘n’ Cheese for 2. 1/3 cup sour cream; 1/3 cup milk; 1 cup shredded sharp cheddar cheese; 3/4 cup elbow macaroni, cooked and drained; 2 tbsp. onion, chopped; paprika, optional. In a bowl, combine the sour cream and milk. Stir in the cheese and onion. Transfer to a 2 1/2 cup baking dish; sprinkle with paprika. Cover and bake at 325 for 25 minutes. 2 servings. Happy Spring, at last.
See you next week, behind The Garden Gate.