Never before did people eat so much meat, and mass production is the only way of supplying a large number of people. While it does have its advantages in the form of price reductions and increased accessibility, experts feel that it brings a variety of potential problems to health.
Rich Goldstein, founder of The School of Healthy Coking explains the possible danger of meat and its mass production.
Infection of E. coli
This bacterium is especially dangerous because of the ease and speed with which it spreads, and it is very likely that it is present in large slaughterhouses where they handle large amounts of meat at one time. This means that one piece of meat can easily contaminate the other, and epidemics usually occurs during slaughtering or meat packing, from the animal’s gut. Such contamination is common, according to the US Centers for Disease Control and Prevention. In studies, up to 50 percent of the tested samples of meat contained traces of faeces. Infection can occur due to improper handling of the meat and contaminated water.
Animal meat farmers put larger amounts of antibiotics in the animal food, in order to prevent infection and to avoid loss in production. Although healthy animals sound good, natural selection is there for a reason, and the inclusion of antibiotics in the food industry is not natural or healthy, experts say.
After all these antibiotics end up in the personwho eats the meat, and studies show that humanity consumes about 1.400 000 kg of antibiotics through food in a year. This contributes to an increase of antibiotic resistance, the emergence of superbugs and development opportunities for future epidemics.
Unnatural feeding is often the case in farms because producers need the animals to be bigger and harder in order to earn them more money. Traditionally, cattle are fed grass, and with maturing it gradually gains weight. Forced feeding causes disease, changes the composition of bacteria in the animal’s gut, which ultimately encourages the re-growth of the pathogenic E. coli.
Growing Under Stress
Animals that grow in small spaces, in cages without the possibilities of normal movement, are under great levels of stress. Stress contributes to their meat containing less of the key vitamins, and studies show that animals in natural breeding have up to 300 and 400 percent higher levels of vitamin E and omega-3 fatty acids.
As the only solution the researchers propose a gradual return to the natural breeding, which will protect the health of animals, and consequently people.