Why should you pay more for meat grown without antibiotics?

Preferably pasture-raised from small, local farms.

This is why.

They wouldn’t need all those drugs if they weren’t grown so close together.
They wouldn’t be grown so close together if people realized that 99¢ is not how much chicken nuggets should cost.

Also, 11 million people getting sick in a country with a population of around 30 million is frightening. And I’m sure those numbers reflect varying degrees of poisoning; I don’t think they were cases all as dire as the man they featured, but still. If the trend continues and superbugs do become more and more powerful and prevalent with bacterial infections as lethal as they once were…a third of the population could be gone because we bought into the myth of “cheap” food.

In other news, I gave up Facebook for Lent.

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About J.

A former twentysomething with a head full of curls and heart full of questions wondering: when we get to nirvana, will there be food?
This entry was posted in Foodie Files. Bookmark the permalink.

One Response to Why should you pay more for meat grown without antibiotics?

  1. Pingback: NaPoWriMo | Footsteps On Concrete

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