Despite Promises, Antibiotics in Meat Supply Skyrocketing

The following excerpt is from an article that originally appeared on Boomer Health Report

By Dr. Mercola

Heavy reliance on antibiotics in medicine and agriculture has brought about drug-resistant bacteria, which exacerbate successful treatment of many infections.

That’s a fact that people responsible for food production at large, from farm to table, say they’re very aware of, as the U.S. Food and Drug Administration (FDA) has been encouraging farmers to use as little antibiotics as possible.

Every year, many restaurants and supermarkets commit to only selling meat raised without antibiotics or at least a minimal amount.

So why are sales of “sub-therapeutic” antibiotics for use on swine, cattle and poultry, which represent the biggest protein sources for most Americans, still going up? The FDA’s latest statistics tell the story, related by NPR’s The Salt:

“Antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater — 2 percent

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