Food Supply News Sources Antibiotic Resistance
n Healthy Food Action:
HealthyFoodAction.org n Institute for Agriculture and Trade Policy:
iatp.org n Keep Antibiotics Working:
KeepAntibioticsWorking.com n Meat Without Drugs:
MeatWithoutDrugs.org n Not in My Food:
Tinyurl.com/NotInMyFoodNoAntibiotics
Fish Food Safety n Center for Food Safety:
CenterForFoodSafety.org n Food and Water Watch:
FoodAndWaterWatch.org n Food Sleuth Radio interview with fisherwoman, Anne Mosness:
Tinyurl.com/FoodSleuthRadioAnneMosness
GMOs n GMO Food Labeling:
JustLabelIt.org n GMO OMG:
GMOFilm.com
Local/Organic n Eat Local: Simple Steps to Enjoy Real, Healthy and Affordable Food, by Jasia Steinmetz: TableOfTheEarth. com/eat-local-simple-steps
n Organic Farming Research Foundation:
ofrf.org
Pesticides n Safe Lawns:
SafeLawns.org n Xerces Society:
Xerces.org/mission
Seed Freedom and Food Choice n Kitchen Gardeners International:
kgi.org n National Center for Home Food Preservation:
nchfp.uga.edu
n Seed Libraries:
NewDream.org and
Tinyurl.com/StartLocalSeedLibrary
n Seed Matters:
Tinyurl.com/SeedMattersCommunityProject
The FDA’s official public comment period on GMO salmon closed in April, but consumers can still voice concerns
Melinda Hemmelgarn, aka the “Food Sleuth”, is a registered dietitian and award-winning writer and radio host at KOPN. org, in Columbia, MO (
FoodSleuth@gmail.com). She advo- cates for organic farmers at
Enduring-Image.blogspot.com.
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to their legislators while demanding and applauding national GMO labeling. GMO fish may be on our dinner plates by the end of the year, but with labels, consumers gain the freedom to make informed choices. Consumers can also ask retailers not to sell GMO fish. Trader Joe’s, Aldi and Whole Foods have all committed to not selling GMO seafood.
Antibiotic Resistance
According to the Centers for Disease Control and Prevention, antibiotics are one of the greatest public health achievements of the past 100 years. However, one of the most critical pub- lic health and economic issues we currently face is the loss of these drugs’ effectiveness, due in large part to their misuse and overuse in industrial agriculture. Dr. David Wallinga, senior advisor in science, food and health at the Institute of Agriculture and Trade Policy, says that about 80 percent of all antibiotics are given to farm ani- mals for two reasons: to prevent illness associated with living in crowded, stressful and often unsanitary conditions; and to promote “feed efficiency”, or weight gain. However, bacteria naturally mutate to develop resistance to antibiotics when exposed to doses that are insufficient to kill them. Wallinga points out that antibiotic-resistant infections,
such as methicillin-resistant Staphylococcus aureus (MRSA), cost our nation at least $20 billion annually and steal tens of thousands of American lives each year. Most recently, hard-to-treat urinary tract infections (UTI), were traced to antibiotic-resistant E. coli bacteria in chickens. Antibiotic-resistant bacteria exist in our environment, but are more likely to be found in conventionally, rather than organically raised meat and poultry, which by law must be raised without antibiotics. Consumers beware: the word “natural” on food labels does not provide the same protec- tion. The good news is that according to Consumers Union research, raising meat and poultry without antibiotics can be accomplished at minimal cost to the consumer—about five cents extra per pound for pork and less than a penny per pound extra for chicken.
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