Doctor's Note

Vegetarians may also have lower exposure to some of the more persistent pollutants. See Flame Retardant Chemical Contamination and Industrial Pollutants in Vegans. For more on antibiotics in meat, see Drug Residues in Meat. Drug residues may also end up in the flesh of fish. See A Fine Kettle of Fluoxetine. For more on phthalates in meat, see Chicken Consumption and the Feminization of Male Genitalia. Are there More Antibiotics In White Meat or Dark Meat? Good question! That's tomorrow's video-of-the-day.

For some context, please check out my associated blog posts: How To Reduce Dietary Antibiotic IntakeShould We Avoid Titanium Dioxide?, and  Probiotics and Diarrhea

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  • http://nutritionfacts.org/ Michael Greger M.D.

    Vegetarians may also have lower exposure to some of the more persistent pollutants. See Flame Retardant Chemical Contamination and Industrial Pollutants in Vegans. For more on antibiotics in meat, see Drug Residues in Meat. Drug residues may also end up in the flesh of fish. See A Fine Kettle of Fluoxetine. For more on phthalates in meat, see Chicken Consumption and the Feminization of Male Genitalia. Are there More Antibiotics In White Meat or Dark Meat? Good question! That’s tomorrow’s video-of-the-day.
     
    If you haven’t yet, you can subscribe to my videos for free by clicking here.

  • BPCveg

    Please fix the sources cited section…currently the links do not appear to be correct.

    Thanks in advance.

    • http://nutritionfacts.org/ Michael Greger M.D.

       Thanks Brige–fixed!

  • Jo

    Absolutely love the redesign, the columns, the highlights, the information!

  • http://www.facebook.com/mary.mellor.92 Mary Mellor

    Could you please clarify for me, your saying that ‘vegetarians produce more anti-biotics?’ Or, is it the other way around. I listed to the video a few times and could not understand. Much appreciated. Thank you!

    • TCB Health

      Hi Mary,

      What Dr. Greger is saying is not that vegetarians produce more antibiotics, but that there seems to be a correlation between diet and antibiotic levels in the body. Animals raised to be food for humans are given antibiotics while alive often as preventive measures against diseases that could arise in crowded conditions. These antibiotics remain in the meat consumed. From the studies cited, it appears that antibiotics are more likely to be found in meat eaters, probably due to the presence of these antibiotics in the meat (although environmental factors are possible, too, in the form of antibiotic residue in water supplies, for instance). The people who stayed at the retreat for five days lowered their levels of antibiotics after consuming a vegetarian diet presumably because they were not eating antibiotic-riddled meat. You can learn more here: More Antibiotics In White Meat or Dark Meat? and Chicken Dioxins, Viruses, or Antibiotics? .

  • eyebeat

    I wonder if this might explain my gut sensitivity to a course of antibiotic that I received for an infection. It took 2 months for things to get back to normal. It would seem that you could hypothesize that the gut flora of a meat eater are probably mostly resistant to antibiotics while the gut flora of a vegan are probably sensitive. Thus, a course of antibiotics might wipe out, so to speak, the vegan gut. Mine was.

  • SuanSwantastic

    I hope there is a study like this again except use Organic Grass fed meats vs. “traditional” factory meats. I pay the extra cost for organic/free-range/etc meats and would like to see if it’s worth it.

  • LDGourmet

    “Natural” as a marketing term has taken over in most consumers’ consciousness as a hallmark of clean food. This is a shame. “Natural” is almost wholly unregulated and people would be quite surprised to learn what their “natural” meats contain.

  • Alice Restivo

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