A new report, produced by six organizations devoted to public health and environmental concerns, is alerting consumers about the use of antibiotics in the meat and poultry. Researchers surveyed and investigated the supply chains of the 25 largest U.S. fast food and “fast casual” restaurants to find out how much they were altering their product with use of antibiotics - in order to keep the animals free of infection and save money. But, what’s the big deal with antibiotics, anyway?
When livestock producers administer antibiotics routinely to their flocks and herds, bacteria becomes resistant, meaning you have to give more of them, and different types, to maintain effectiveness. When consumers eat these foods, they are basically putting antibiotic resistant cells into your body. This effect contributes to the larger problem of antibiotic resistance - it means that antibiotics may not work when we need them most.
Read which restaurants make the grade for no antibiotic additions! Remember: establishments who use antibiotic-riddled meat are also likely to add hormones and other chemicals to their products to save money. In the end, It’s YOUR money, health, and future that counts the most. So Get A Good Grade.