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Going Organic - The Meat
By Janie Franz
Building a meal
around organic meat, poultry, and dairy products is better for
your body, the environment, and even for the animals that
provide food for your table.
Most poultry,
meat, and dairy products you get from the supermarket are raised
on factory farms hundreds of miles from your home. The animals
are fed fortified grain, laced with growth hormones and
antibiotics, from birth so that they will be heavier when taken
to market, they will produce more milk, or they will lay more
eggs.
Cattle fed on
this fortified diet cannot digest grain well and suffer from
liver abscesses and other intestinal problems. Because these
animals are already weakened, they fall prey to diseases like
E. coli, bred in their cramped feedlots. They are given
massive amounts of antibiotics to prevent disease and growth
hormones to encourage rapid development. Often, cattle come to
the slaughterhouses covered in filth, making the processing of
their meat more problematic as butchers attempt to prevent
pathogens from contaminating the meat.
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