Concentrations of antibiotic residues vary between different edible muscle tissues in poultry.
Why is the intake of animal protein associated with heart disease—even independent of saturated fat—and the intake of plant protein protective?
How long does it take to reduce one’s body load of antibiotics from meat? Just days! See Lowering Dietary Antibiotic Intake. Our exposure to drugs given to chickens and turkeys may be one reason that poultry consumption has been associated with significantly higher lymphoma and leukemia risk; see EPIC Findings on Lymphoma and Chicken Dioxins, Viruses, or Antibiotics? A Carcinogenic Retrovirus Found in Eggs (and poultry) may also be playing a role.
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