Farm or Pharm?

There is a growing concern among consumers about antibiotics in their food. I think it’s safe to say that all non-organic meats and dairy in the supermarket came from animals that were injected with or fed low dosage, sub-therapeutic antibiotics. Why? Because in the last half century commercial meat production has adopted increasingly unnatural production models. Beef animals have been removed the pasture and put in feedlots, chickens were taken from the range and placed in huge buildings to the tune of 20-30,000 birds per building. Hogs, laying hens, and even fish have taken the same road. Because of increasingly unnatural management practices, disease and death loss became a problem and antibiotics were put into use. However, catching and injecting 25,000 chickens on a regular basis is not an easy job so in order to simplify the process the antibiotics became a part of the feed ration. Thus it became easy to increase the dosage to the current high levels commonly used today. Where does your food come from, farm or pharm?

Quote worth re-quoting...

"The food we eat can be the best and most powerful form of medicine, or the slowest form of poison."

-Ann Wigmore