Non-organic meat producers have been feeding antibiotics to their animals for years. It  was discovered that adding antibiotics to feed would  increase weight gain in animals, thereby increasing profits. Nearly 30 million pounds of antibiotics are used annually in livestock.  There is increasing evidence that over use of antibiotics in food animals pose a health risk to humans.Public health officials have long decried the practice. Many of the antibiotics used in animals are the same ones given to treat disease in humans. Illnesses caused by bacteria are more likely to be fatal if overuse has made the germs resistant to medication. Scientific research has linked the overuse and misuse of antibiotics in food animals to rising antibiotic resistance in human pathogens.  An FDA report released in April found in antibiotic-resistant bacteria in 55% of ground beef it tested. The Centers for Disease Control and Prevention issued a report in September that said “antibiotics should be used in food producing animals only under veterinary oversight and only to manage and treat infectious diseases, not to promote growth.”

Organic livestock are not fed antibiotics or other artificial drugs nor do they eat food which has been treated with synthetic fertilizers, pesticides, herbicides, sewage sludge or radiation. Their food sources cannot contain any preservatives, additives or GMO’s. The animals are raised in a healthier environment and often eat a wider range of nutrients. Organic ranchers use a well-rounded diet of organic materials to promote growth and fight off infection in their livestock, such as natural grasses which increases resistance to disease. Organic livestock spend less time confined indoors and are given plenty of time to roam and graze. When food animals eat the right diet, their meat is incredibly lean, has better fatty acid ratios and less total fat. Organic meat is just all around healthier for humans and for the environment. Go Organic as much as you can.

There is a 90% likelihood that you are consuming GMOs(or “genetically modified organisms”) if the food you are eating contains high fructose corn syrup. The best way to avoid GMOs is to choose certified organic.  GMOs are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods. Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit. Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

Certified organic foods are non-GMO. USDA organic regulations prohibit any genetically modified (GMO) ingredients in a certified organic product. The USDA Organic label certifies that 95%-100% of the ingredients are organic, so there is a slight chance that (up to 5%) of non-organic ingredients are in the product – however they are not supposed to be GMO .Look for “100% certified organic” or a “Non-GMO Project” verified label to ensure it’s GMO-free.  Organic crops cannot be grown with synthetic pesticides, and contain much lower pesticide residues overall. Organic regulations prohibit certain toxic pesticides from being used on crops, but there are no special restrictions for non-GMO crops. So, non-GMO crops can be grown the same as other conventional crops and can still be laden with toxic pesticide residues, including organophosphates that are linked to lymphoma and leukemia. While natural pesticides are allowed on organic crops, it’s been shown that organic produce has very low levels of pesticide residue compared with conventional crops, and by eating organic you can significantly decrease your exposure to pesticide residues.  The most widely-used herbicide on the planet – Glyphosate (Roundup) – is prohibited on organic crops. Non-GMO crops such as wheat can be pre-harvested with glyphosate. This herbicide is a toxin that can accumulate in your body the more you are exposed to it. It has been linked to kidney disease, breast cancer, and some birth defects. According to Dr. Stephanie Seneff, a senior research scientist at MIT, glyphosate is largely responsible for the escalating incidence of autoimmune and other neurological disorders that we are experiencing.   Organic animals aren’t fattened up with growth-promoting antibiotics. The overuse of growth-promoting antibiotics is creating superbugs that could threaten the entire human population. Antibiotics have been used for years, not just to fight infection, but to fatten up farm animals. This use is polluting our environment, water and food supply. Studies show that antibiotics have the same consequences for us, and can fatten us up too. This is because antibiotics kill off healthy bacteria in the gut – beneficial bugs called probiotics that influence how we absorb nutrients, burn off calories, and stay lean. Scientists have found that lean people have more of the good, anti-obesity bacteria in their guts, compared to people who are overweight. Growth-promoting antibiotics are only being used to increase industry profits and the best way to stop these practices is to refuse to buy products made with them.

When most of us go to the supermarket to buy our groceries, we really don’t give a lot of thought about what is in the products  we are buying. The meat our parents and grandparents consumed is not the same as what we consume today. When our ancestors needed food, they either grew or hunted their own. They knew where their food came from and what went into it. Today, most consumers purchase  their food from a supermarket. Our Western way of eating is killing us, and we seem oblivious to it. We need to be better informed about what goes into our foods. Most animals raised for slaughter today spend most of their lives in feed lots with thousands of other animals. Most mass produced animals are regularly fed antibiotics, hormones, and even other dead, diseased animal parts. This way of eating and environment often leads to animals becoming sick and then requiring even more antibiotics.

 Not only is the way they are fed and raised an issue, but how they are slaughtered is also a major cause of concern. Have you ever noticed how pretty and red the meat on display at the store is? If you think this is because it is fresh, think again. Some cuts of meat that you see are fresh, but some can sit as long as four days. The meat keeps its bright red color because it  has been treated with carbon monoxide, 70% of meat being sold in the United States is treated with carbon monoxide to keep the meat red. Carbon Monoxide is odorless, colorless, and has no taste. The meat industry is insistent that it is necessary calling it “modified atmosphere packaging,” necessary due to the difficulty in keeping meat at proper temperature in grocery store coolers.

Hamburger meat is also filled with meat fillers known as pink slime, which is a mixture of meat waste and fatty parts of meat treated with ammonia gas. Then it is added to the meat as a filler. The unused parts of meat are also glued together using chemicals and cows blood, even pork.

If all that doesn’t bother you think about all the nutrients being lost. Factory bred animals not given access to their natural food supply are deficient of things like Omega-3’s.

To get the healthiest meat look for Organic  and grass fed meats free of antibiotics and hormones and other additives. These animals are humanely raised in pastures. The philosophy of production is to provide conditions that  meet the health needs and natural behavior of the animal. Thus, organic livestock are given access to the outdoors, fresh air, water, sunshine, grass and pasture, and are fed 100 percent organic feed. Organic practices prohibit feeding animal parts of any kind to animals that, by nature eat a vegetarian diet. No animal byproducts of any sort are incorporated in  organic feed at any time. The slaughtering process for organic animals is also much different. No non-organic chemicals are used, and the facility must undergo inspections to be certified organic processors.

Organic farmers and ranchers must keep extensive records as part of their farm and handling plans in order to be certified organic, the organic production system offers trace-ability of the animal from birth to marketing of the resulting meat. Thus, when one purchases organic meat, there is a guarantee of trace-ability.

If you can’t buy organic, try grass fed meats. These two choices are the best choices for healthy, good quality meats.