Limiting Antibiotics in our Meat Supply

September 23, 2015

Why is it important to limit the use of antibiotics in our meat supply?

When chickens, coCowws, and other animals are routinely given antibiotics, bacteria have the ability to develop resistance to those antibiotics. The bacteria can then grow and spread into our communities. This in turn leads to widespread antibiotic resistance which may mean antibiotics will not work when we need them.

At the grocery store make sure you read your labels on any meat you buy. An organic rating will ensure no antibiotics, no chemical pesticides or fungicides, no genetically modified organisms, no growth hormones, no drugs of any kind including antibiotics, and guarantees that the animals have outside access at all times.

Grass fed beef is also a great option. The cattle are allowed to exist in their natural habitat, grazing all day. These animals are sometimes given antibiotics but only in rare circumstances. Their living conditions are less stressful and much more sanitary so their immune systems are under less pressure.

 

Unfortunately, policies to limit the use of antibiotics in meat and poultry supplies are very rarely found by the top U.S. restaurant chains.

Thanks to a new study we can see how some of the most popular quick service restaurants ranked when assessing their commitment to offering antibiotic and additive free meat options.

According to CNN, Chipotle and Panera Bread are the only two restaurants that serve the majority of their meat from animals raised without regular use of antibiotics.

While many other restaurant companies claim to be working towards eliminating additives and artificial ingredients, they did not fare well in this test.  Some to look out for that may surprise you are: Olive Garden, Chili’s, Applebee’s, Subway, Outback, and Starbucks.

When eating out, always ask yourself, is this food nourishing and enriching to my body? As more consumers demand better meat options, those options will become more readily available.

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