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Some people buy meat at the market, others trust only supermarkets. Unfortunately, both receive meat with the same amount of antibiotics and growth hormones.
Animals on farms are kept in terrible conditions, so they are exposed to various diseases. To fight these diseases, meat producers use antibiotics.
They can even be given to healthy individuals for “prevention” purposes. After all, an animal can die suddenly – due to poor care, the use of low-quality feed, etc.
A finished piece of meat can be treated with antibiotics to increase its shelf life. This product will look fresh even several days later.
Hormones are used to speed up the growth of animals for meat and to increase milk yield. These are also reasons why animals begin to suffer from various diseases. Antibiotics, however, come to the rescue again.
The use of drugs is necessary – without them, during an epidemic a large part of farm animals would die. A responsible person, however, must strictly control the dosage of drugs and the duration of their administration.
As is customary, it is primarily meat sellers who are concerned with achieving maximum profit. Concerns about the customer’s health do not interest them much.
This applies both to industrial giants and to those who sell poultry, pork or beef.
Consuming such meat results in thousands of patients no longer being able to resist infections – their bodies become resistant to antibiotics as a result of consuming meat containing antibacterial drugs.
Does nobody control meat producers?
Inspections are only selective and even hygiene and epidemiological station employees cannot guarantee their quality. After all, there are hundreds of antibacterial drugs on the market today, but only some are checked.
Moreover, such a drug can be banned if its amount exceeds 100 times the norm.
Remember that most antibiotics end up in poultry meat.
Pork and beef contain fewer antibiotic preparations. Don’t forget to ask sellers for a certificate for the products on the store shelves. Supermarkets must provide it to you. Unfortunately, it is likely that you will not find information about “Antibiotics” in it. Moreover, testing for antibacterial drugs is a financially costly process.
Prepare the meat for at least 1 hour to destroy the structure of antibiotics. As for chicken, the first broth should be strained.
If possible, buy meat from trusted private sellers. It may be more expensive, but it contains fewer drugs (if any), which means it is safer for your health.
How about you? Do you buy meat from local suppliers or at supermarkets?
