my great-uncle johnny had apple orchards full of non-pesticide apples that spilled juice down your shirt front with every bite…my great aunt jenny grew our corn, cabbage and other vegetables…my mother grew tomatoes, peaches and strawberries and a buncha vine and tree fruits, and we got our eggs from helen flaherty and the brothers (her brothers, not mine, LOL) who raised chickens…we didnt eat outta boxes and cans and i still dont…i refuse to give in to convenience….
but that good food was a whole lifetime ago, and forever lost, it seems, since the food in the stores today got no flavor no juice no taste and is a constant challenge to me since i love to cook…and of course since the food we stuck wit today is mostly unhealthy…chickens look like they been grown on steroids, fruit got a shelf life of 2 hours, vegetables are greener than God made em and dont get me started on the dairy products…brand name cheese tastes like govment cheese, milk got no milk in it anymore, and everythin got vitamins added to it, as though real food lacked vitamins…and beef sprayed in carbon monoxide frontin like its fresh but its really gray and goin bad fast…
sooooooooooooo…after watchin yet anotha commercial about how oatmeal and cheerios help lower cholesterol — and thinkin if thas true, how come the generations that grew up on oatmeal and cheerios have cholesterol problems — i began to think how easy it be fa pharmaceutical companies to inject their drugs into our food…well, actually i been believin tha fa a long time …u cant watch tv today without seen the drug thugs hawkin their latest pills and rushin thru the side effects…i mean, the street thugs got nothin on the legal drug thugs…and then the lawyers hawkin class action suits and promisin a boatload of money if ya got sick from the drug thugs latest pills…i began to understand somethin…these legal drug thugs flex a big money muscle over america and politics and they doin stuff to our food and food supply thas makin us sick…of course…they got tha covered too, since they gonna pump us wit their pills when our unhealthy food sends us to our ‘prescribers’…
i mean, the greek word in the new testament for sorcery is pharmakeia, where we get our word pharmaceutical…hmmmmmmmm….
all the genetic engineerin and wisdom of adam and the craft of adam’s hands ruined what God gave…perverted it…
its not enough fa the gov to insist that huntin and fishin and general food gatherin be licensed and permissible only by man’s law and man’s season, so tha poor ppl cant eat the fish tha God gave when they hungry –its not enough tha the gov is some huckster middle man, but by now all the adamic mind of the natural man done defiled the land — poisoned the soil, polluted the seas, infected the beasts…and top of tha, they give the best to what????????? oh yah…the food service industry…restaurants, cafeterias, and other commercial places get the best of whats left so tha God’s ppl are hungry and tryna eat from the sorcerer’s table…
anyway…found some articles online about antibiotics in chickens and pigs…and some long-term effects tha might not be known…and after readin too many food labels that have more chemicals than food as ingredients, i guess thats why its called the Food & Drug Administration…guess they wanna be able to do what they want to our food and food supply…and keep us like lab rats testin their drugs so the drug thugs can continue to feed the gov…
Boss Hog (excerpt)
JEFF TIETZ Posted Dec 14, 2006 8:53 AM
America’s top pork producer churns out a sea of waste that has destroyed rivers, killed millions of fish and generated one of the largest fines in EPA history. Welcome to the dark side of the other white meat.
…The temperature inside hog houses is often hotter than ninety degrees. The air, saturated almost to the point of precipitation with gases from shit and chemicals, can be lethal to the pigs. Enormous exhaust fans run twenty-four hours a day. The ventilation systems function like the ventilators of terminal patients: If they break down for any length of time, pigs start dying.
From Smithfield’s point of view, the problem with this lifestyle is immunological. Taken together, the immobility, poisonous air and terror of confinement badly damage the pigs’ immune systems. They become susceptible to infection, and in such dense quarters microbes or parasites or fungi, once established in one pig, will rush spritelike through the whole population. Accordingly, factory pigs are infused with a huge range of antibiotics and vaccines, and are doused with insecticides. Without these compounds — oxytetracycline, draxxin, ceftiofur, tiamulin — diseases would likely kill them. Thus factory-farm pigs remain in a state of dying until they’re slaughtered. When a pig nearly ready to be slaughtered grows ill, workers sometimes shoot it up with as many drugs as necessary to get it to the slaughterhouse under its own power. As long as the pig remains ambulatory, it can be legally killed and sold as meat. (read entire article)
The Reality of Feed at Animal Factories
When many Americans think of farm animals, they picture cattle munching grass on rolling pastures, chickens pecking on the ground outside of picturesque red barns, and pigs gobbling down food at the trough.
Over the last 50 years, the way food animals are raised and fed has changed dramatically—to the detriment of both animals and humans. Many people are surprised to find that most of the food animals in the United States are no longer raised on farms at all. Instead they come from crowded animal factories, also known as large confined animal feeding operations (CAFOs).
Just like other factories, animal factories are constantly searching for ways to shave their costs. To save money, they’ve redefined what constitutes animal feed, with little consideration of what is best for the animals or for human health. As a result, many of the ingredients used in feed these days are not the kind of food the animals are designed by nature to eat.
Just take a look at what’s being fed to the animals you eat.
…There is already strong evidence that feeding animals antibiotics can lead to
the emergence of resistant strains of gut bacteria such as salmonella, which
can then be passed on to people in food or through direct contact with
Now microbiologist Rustam Aminov of the University of Illinois at Urbana-
Champaign and his colleagues have discovered that bacteria in the soil and
groundwater beneath farms seem to be acquiring tetracycline resistance
genes from bacteria originating in pigs’ guts.
Once transferred, the resistance genes can persist in the hardier soil and
water-borne bacteria and could be passed on to potentially dangerous
bacteria in the environment, or in humans who drink the water. (read entire article)
Published on Monday, July 23, 2001 in the Baltimore Sun
Antibiotics Overused in Chickens
by Rich Hayes
WASHINGTON – In the typical chicken house on the Eastern Shore, tens of thousands of cramped and clucking fowl munch on antibiotics that should be used to cure human illness, not prod chickens to fatten faster.
Until recently, there was a storehouse of antibiotics that could handily fight even the nastiest of infectious diseases. But the overuse of these miracle drugs – in hospitals, consumer products, veterinary clinics, cattle feedlots and hog and chicken factories – is resulting in the spread of super bugs doctors may be unable to cure.
Today, more than 8 billion chickens, cattle and hogs raised for the dinner table in the United States receive some type of antibiotic during their lifetime – not to cure disease, but to promote growth.
The Union of Concerned Scientists estimates that the total yearly use of antibiotics in healthy livestock has climbed from 16 million pounds in the mid-1980s to 25 million pounds today. About 11 million pounds of that total are used in poultry feed, 10 million pounds in hog feed and 4 million pounds in cattle feed.
By contrast, only 3 million pounds of antibiotics are used in human medicine. That means we are using eight times the amount of antibiotics in healthy animals that we use to treat diseases in our children and ourselves.
Meat producers rely on antibiotics not just because they promote growth, but because of how they promote growth. The drugs’ fattening effects come mostly from bracing the chickens against the highly stressful conditions inside a chicken house. As a result, the birds reach slaughter weight on less feed. And lower feed costs mean higher company profits.
I recently toured a chicken house and saw firsthand how stressful the environment is. First, if you think chicken houses smell bad from the highway, the air inside is unbearably foul. Particles of manure and feathers hover like a fog while a pall of ammonia stings the eyes. On the ground, a sea of chickens swirls as they seek a little space, decent air and another snack. After 10 minutes in the chicken house I felt as if I needed an antibiotic.
And therein lies the tradeoff.
The overuse of antibiotics in livestock production may mean that one day those drugs might not work for my family or me. Doctors are beginning to do their part to combat the resistance problem. In the spring, the nation’s second largest medical association published prescription guidelines to reduce the use of antibiotics by 20 or 30 percent.
So if doctors are tackling the overuse of antibiotics in human medicine, why don’t meat producers curtail their unnecessary use in livestock?
Carole Morison, a chicken grower near Pocomoke City on contract with Perdue, wishes she could raise her flocks with fewer antibiotics. But like all other Eastern Shore contract growers, she has no say over her birds’ diet.
Perdue delivers the baby chicks, supplies the antibiotics and feed and treats the water. For the chicken growers to earn their 3.5 cents a pound, they have to play by the rules of the only game in town.
Enlightened companies across the country are already growing livestock without antibiotics and turning a healthy profit. Such producers will be the ones positioned to reap even greater earnings as the public’s concern over antibiotic resistance grows.
As for me, my confidence is already shaken. I’m not ready to swear off chicken just yet. But I am going to pass on the poultry from companies that continue to rely on the overuse of antibiotics to raise their birds.
Rich Hayes is a spokesman for the Union of Concerned Scientists in Washington.