More Antibiotics In White Meat or Dark Meat?

More Antibiotics In White Meat or Dark Meat?
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Concentrations of antibiotic residues vary between different edible muscle tissues in poultry.

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Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

Concentrations of antibiotic residues vary between different edible muscle tissues in poultry. In which muscles do antibiotic residues concentrate the most? White meat? Dark meat? Or, both the same? And the answer is: white meat.

Significantly more antibiotic residues in breast meat, compared to thigh. Those were the only two tested, though.

“Even though the present study found greater residue concentrations in breast versus thigh muscle tissues, the possibility also exists that other edible muscle tissues ([like] legs or wings) could have even higher levels.”

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Images thanks to snowpea&bokchoi and Krista via flickr

Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

Concentrations of antibiotic residues vary between different edible muscle tissues in poultry. In which muscles do antibiotic residues concentrate the most? White meat? Dark meat? Or, both the same? And the answer is: white meat.

Significantly more antibiotic residues in breast meat, compared to thigh. Those were the only two tested, though.

“Even though the present study found greater residue concentrations in breast versus thigh muscle tissues, the possibility also exists that other edible muscle tissues ([like] legs or wings) could have even higher levels.”

Please consider volunteering to help out on the site.

 

Images thanks to snowpea&bokchoi and Krista via flickr

Doctor's Note

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.

For further context, check out my associated blog posts: How To Reduce Dietary Antibiotic Intake and Probiotics and Diarrhea.

If you haven’t yet, you can subscribe to my videos for free by clicking here.

14 responses to “More Antibiotics In White Meat or Dark Meat?

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  1. How long does it take to reduce one’s body load of antibiotics from meat? Just days! See yesterday’s NutritionFacts.org video-of-the-day Lowering Dietary Antibiotic Intake. Our exposure to drugs given to chickens and turkeys may be one reason 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.

    If you haven’t yet, you can subscribe to my videos for free by clicking here.




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    1. Love it! It’s easier to notice your other available information with the columns on the first page. Would still like to see your commentary placed first, above others. In Firefox, on my Mac, there’s a couple of comments ahead of yours for this video.




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  2. I know you are big on plant based diets. However, i do not eat grocery/production meats. All meats in the grocery stores are from factory farms. i raise my own chickens, eggs, ducks, geese, cows, goats, all on pasture and no antibiotics or GMOs. They are all free pasture ranged. I am 58 and very healthy and i eat some meat every day (my home grown stuff). So i think that healthy diet has more to do with how our food is produced/grown/fed, than actually WHAT we are eating. I also eat all my own garden veggies & fruits (no pest/herbicides) and if i purchase, then i try to only purchase organically grown.




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    1. RJ: I applaud you for trying to eat healthy. I also encourage you to watch more videos on this site so that you can improve your healthy eating. There are some things that are inherent in a food itself that no amount of production process changes. If you are interested, you can find all sorts of scientific information this site that explains the details.

      Good luck!




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    2. RJ, I agree with you and your approach to food. The studies that Dr.
      Gregor discusses regarding factory farmed animals are really interesting
      but can not be applied to pasture/organic raised animals.




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      1. Organically fed and raised are not allowed to be fattened up with antibiotics, and I don’t believe have ever had antibiotic resistant super bugs, which are caused in part by Glyphosate and the animal husbandry promoted by Big Brother to profit their bottom line. Although, the Obama Administration seems to be bending the Letter of the Law when it comes to organics, allowing more synthetic ingredients on the National List, which in turn allows Monsanto to manufacture “organic” pest controls using organic chemistry. Organic chemistry has NEVER been part of the National Organic Foods and Production Act of 1990. I only buy from farmers or sellers I know and trust.

        The Center for Food Safety has repeatedly litigated against the USDA’s bending of the National Organic Foods and Production Law and has generally won. And the Cornucopia Institute is a watch dog for Organically grown food and animals. Check out their web sites to learn of victories, or defeats.

        As a member of both entities, I urge you to join us with money and activism to save our food supply and fight back Big Bullies.

        The roof of my mouth either becomes numb or burns depending what is in the pesticides used on organic foods. This prompts me to write the company, if I have the address, or, not to buy from them again.

        It is either the Cornucopia Institute or the Center for Food Safety that has said that non-organic and non-sustainable farmers choose to ignore the urging of the government to feed their livestock the ground leaves and stalks from cotton, sugar beets, sugar cane and other crops, which are full of pesticides. This supersizes the toxins the animals eat. (No wonder my dogs kept dying at younger and younger ages every year since 1982.)

        All the major pesticide companies have supersized the amounts of pesticides on produce, as well as 100 ppm for fast growing Teff forage and hay. See: § 180.364 Glyphosate; tolerances in the right hand column of the Federal Register, and read the Conclusions at http://www.gpo.gov/fdsys/pkg/FR-2013-05-01/pdf/2013-10316.pdf

        Fortunately not all farmers or ranchers use chemical agriculture on their pastures. Those that do was about 7%. Remember, the tolerance level is based on the Acute Effect and Glyphosate is a CHRONICALLY TOXIC HERBICIDE, it is not ACUTELY TOXIC. Hence, the tolerance residue levels don’t protect the health of the livestock as much as the health of the corporations bottom line.

        Organic farmers do NOT use chemical pesticides and only use biological controls sparingly. Organic farmers are the ones who pushed for a federal law! The problem is Greedy Opportunistic Predators who are also bullies driving farmers and ranchers out of business so we will have zero choice of what we eat or feed our animals.

        This is also the reason for the massive wolf slaughters, even of the nursing pups. It is so that the Greedy Opportunistic Predators in Congress can murder wildlife instead of eating factory farmed livestock. When Obama wined and dined contributors, he had his appointees roundup the wild buffalo (bison), separate the calves from their mothers, and head the adults for slaughter. This way the President could serve non-GMO meat to his benefactors. Disgusting!!!




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  3. Should we give feedback on the new site here? Or is there a better place for it?

    I LOVE, LOVE, LOVE that the new site does not auto-start the videos every time you do something on the page. That’s a huge relief.

    On the downer side: One thing I already miss from the old site is the feature that shows the next 4 videos – including wrapping around. So, previously, it was very easy for me to go to the latest video-of-the-day, and see the next 4 videos on the right of the screen. Since it was the latest video of the day, the next 4 videos were actually the first 4 videos from Volume 1.

    Aside from just liking the feature of being able to scan 4 videos ahead at any point, being able to quickly find the first videos from Volume 1 was really important. Two of those videos are extremely hard to find via the Search feature, and yet I want to show those videos to people often and want to give people a way to get the “first one” and thus follow the whole set of videos in order if they want.

    Maybe I’ve missed it, but if you don’t already have such a feature, maybe you do this: Have links to videos by volume. For example, links like:
    Volume 1
    Volume 2
    Volume 3
    ….
    Volume 11 where the links take people to the first video of the volume. That would be great.

    Then, the wrap-around feature would not matter so much, but I would still like to be able to scan ahead and see much more than just 1 “next video” for videos in the middle of the series.

    Just something to think about.

    Thanks




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  4. I wondered if this is true with organically raised chicken or turkey? With Thanksgiving in less than 2 weeks I will buy organic and spend the extra $$ if it is healthier.




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    1. Pesticides and contaminants aside, poultry is not the least bit healthy to eat. This food still contains inherent compounds such as endotoxins (http://nutritionfacts.org/topics/endotoxemia/), high levels of arachidonic acid (http://nutritionfacts.org/video/chicken-eggs-and-inflammation/) (http://nutritionfacts.org/video/inflammatory-remarks-about-arachidonic-acid/) as well as other inherent substances (http://nutritionfacts.org/videos/trans-fat-saturated-fat-and-cholesterol-tolerable-upper-intake-of-zero/)




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  5. Interestingly, another study showed that in eating fish, darker meat consumption was associated with higher rates of heart attack. They gave no causative reason for this, however.




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  6. as an engineer i have lots of questions so i will limit myself as best i can. I am seeing improvements with the minimal change in diet i have done so far, so i am optimistic.

    Are we sure that whole plant based are better or is it possible that the way we have screwed up the meat industry that we are testing against a toxic food anyway and would always be better. Are there many studies using natural meat sources. we have also screwed up the way we grow crops so are there any test comparing natural plants to commercially grown plants?

    is there a way we can donate to particular studies that big ILoccor-B can not afford to fund?

    Finally, Thank you for being scientific about it.




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    1. Mark Tiner: Re: Is it really the meat or just the contaminants? It is a fair question! Below is an answer I have prepared for others when they have asked about organic or wild meat. I think the answer works for your question too. I hope this gives you some perspective that is helpful.
      **************

      b00mer, a well respected poster on this site, once wrote the following words which helps put the issue into perspective: “……A grass fed cow will consume even more food than a grain fed cow due to the lower caloric density. Their food may not be genetically modified, but they are still part of the food chain, their food still contains environmental pollutants, and they are still concentrating them in their tissues.
      ……How people can think that the nutritional profile of an animal completely changes with its diet is beyond me. If I eat mostly kale, or mostly corn, sure an analysis of my tissues may lead to some detectable differences, but it’s still going to be human flesh. I still produce hormones, I still have dioxin, pcbs, flame retardants in my tissues, I still have saturated fat in my tissues, arachidonic acid, etc.”
      .
      The summary answer is that while these products may be *marginally* healthier, they are not significantly healthier? How do we know that? Because many of the reasons why these products are unhealthy would apply to the product regardless of its source. While an organic or wild or grass fed product may have less say saturated fat, they still have plenty of saturated fat–enough to matter. All of these animal products are still going to have saturated fat, cholesterol, animal protein, TMAO, contaminants, etc. All of these products are going to be lacking in fiber and vital phytonutrients, including precious few anitoxidants. http://nutritionfacts.org/videos/antioxidant-power-of-plant-foods-versus-animal-foods/
      .
      The following NutritionFacts overviews gets you started on this topic and you will see that most if not all of these mechanisms apply to the product regardless of it’s source: http://nutritionfacts.org/topics/meat/ and http://nutritionfacts.org/topics/igf-1/ and http://nutritionfacts.org/topics/endotoxemia/ Here’s a quote from moderator Rami: “Looking at meat and dairy, they still contain trans fats which the recommended daily allowance is at 0 http://nutritionfacts.org/videos/good-great-bad-killer-fats/ Dairy blocks the phytonutrients of plant foods, http://nutritionfacts.org/videos/nutrient-blocking-effects-of-dairy/ Looking at chicken, its fat to protein ratio is abominable http://nutritionfacts.org/videos/does-eating-obesity-cause-obesity/ Fish protein itself shortens lifespan by 6 years by cutting down our telomeres http://nutritionfacts.org/videos/research-into-reversing-aging/ . … What do animal products have in common? They promote cancer due to raised IGF-1 levels, promote heart disease, autoimmune disease, dementia, etc. What can stop the progression and in most cases reverse these diseases? Plants, not meat. It seems clear based on all of the evidence that plant food, all around, is much healthier than meat, organic or not.”
      .
      NutritionFacts does have some videos that directly address your question. For example, here is a video on organic salmon: http://nutritionfacts.org/video/the-problem-with-organic-salmon/ Note that while organic was better, it’s still got plenty of contaminants. “The differences were really marginal…” Here is a video showing arsenic in organic chicken: http://nutritionfacts.org/videos/arsenic-in-chicken/
      .
      Looking outside of NutritionFacts for a minute, lets look at “wild” game, something paleo proponents make a big deal of. Participant donmatez once wrote, “Wild game also carry campylobacter, pathogenic E. coli, salmonella, etc. All the data available on pubmed. Example: Assessment of Shiga Toxin-Producing Escherichia coli Isolates from Wildlife Meat as Potential Pathogens for humans http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2765146/ AND Highly Pathogenic Avian Influenza Virus among Wild Birds in Mongolia http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3439473/
      .
      For a smidgen of science on the issue of say grass fed beef, check out the following:
      >>> Tom Goff notes that In Uruguay for example where all beef comes from grass fed animals, the more beef eaten, the higher the rates of cancer. http://nutritionfacts.org/2016/09/08/eat-protect-kidney-cancer/#comment-2884319823
      >>> The difference in palmitic acid concentrations between grass fed and grain fed beef is not significant Table (SFA): http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/table/T1/
      >>> Healthy Longevity pointed out some information from Plant Postive who noted that the nomadic Sinkiang in northern China who consumed diets rich in organic grass-fed animal foods experienced a 7 fold greater incidence of coronary artery disease than the Chinese living in Zhoushan Archipelago who consumed a diet much richer in plant based foods. These findings resemble even earlier observations from the 1920’s of the nomadic plainsmen in Dzungaria in northwest China and across the border in Kyrgyzstan who consumed enormous amounts of organic grass-fed animal foods and experienced severe vascular disease at young ages. https://www.youtube.com/watch?v=ioadYLEho8M
      >>>Darryl once wrote: “any of the constituents of animal foods of most concern are also present in organic, grass-fed, free-range, lovingly stroked animals too. Organic dairy milk will have high levels of leucine and microRNA-21 (http://www.biomedcentral.com/content/pdf/1475-2891-12-103.pdf ), for example. Its intrinsic to milk’s biological purpose.
      .
      What it comes down to is that “grass fed”/natural/fresh/organic/wild might be marginally (and I mean marginally) better, but that doesn’t make it healthy! It’s marginally better in the sense that a Snickers candy bar with peanuts is marginally better than a Milky Way candy bar that doesn’t have peanuts. Neither is really healthy for you.




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