Creamy Chicken and Broccoli Casserole
Creamy casseroles are a favorite when the weather gets chilly, but they’re not always Paleo diet friendly. This easy broccoli casserole recipe layers chicken with vegetables for a filling and comforting meal. Crisp bacon and crunchy almonds give it that casserole-like top, without starchy breadcrumbs or cheese.
1/2 head(s) broccoli cut into thin slices
3/4 head(s) cauliflower cut into thin slices
1/2 pound(s) mushrooms sliced
2 piece(s) chicken breast(s), boneless skinless (4-6 oz)
1 cup(s) coconut milk, full fat
1 large egg(s)
1/2 cup(s) chicken broth
1/2 cup(s) almonds sliced
4 slice(s) bacon cooked and crumbled
1 tablespoon(s) coconut oil for cooking chicken
1/8 teaspoon(s) sea salt to taste
1/8 teaspoon(s) black pepper to taste
Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot.
Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
Preheat oven to 350 F.
Layer the broccoli, cauliflower, mushrooms, and cooked chicken in a (9×13) casserole dish, seasoning with salt and pepper between each layer.
In a bowl or large measuring cup, whisk the coconut milk with the egg and chicken broth until well combined. Pour over the casserole. Cover with foil and bake for 30 minutes.
Remove from oven, uncover and sprinkle with almonds and bacon. Bake uncovered for 5-10 more minutes until almonds are lightly toasted and casserole is bubbly. Let sit for 5-10 minutes before serving.
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Dir. Of Personalize Healthcare and Preventative Medicine
Honey Pepper Chicken
Mmm- bite into one of these chewy delights and prepare to take your taste buds on the ride of their lives. Made with 100% clean and wholesome ingredients, this healthy chicken recipe spices up any ordinary chicken dish by delivering bold, tangy flavors in bite-sized pieces. The brilliant combination of black pepper, honey, and soy sauce create a mouthwatering glaze without the processed sugars and artificial ingredients in store-bought glazes or barbecue sauces. Did we mention the recipe is a snap to whip up? Simply whisk together all ingredients besides chicken, pour marinade over chicken pieces, and you’re ready to cook! All the juices come together to give this easy weeknight dish a lip-smacking kick. It also makes the perfect, guilt-free tailgating snack!
Honey Pepper Chicken
1 pound boneless, skinless chicken breasts or thighs, cut into large, bite-sized pieces
1/4 cup lite (low sodium) soy sauce, optional Tamari
2 tablespoons honey
2 teaspoons black pepper, more if desired
1 1/2 tablespoons olive oil
2 teaspoons ginger powder, optional 1 tablespoon peeled and minced ginger root
Whisk together all of the ingredients for the marinade, besides the chicken. Place chicken pieces in a sealable bag or container and pour the marinade over the ingredients. Refrigerate for 30 minutes.
Empty chicken and all of marinade into a pan over medium heat and cook for about 10 to 15 minutes, until chicken pieces are cooked through, stirring frequently.
Serve chicken and all of sauce. Enjoy!
Health and Wellness Associates
Grass-Fed Beef is Superior to Poultry
For over 50 years red meat has been vilified for its heart clogging saturated fat & cholesterol content. In Poultry products, have been marketed as the healthiest animal protein due to their low-fat content. New understandings of health and inflammation now reveal that grass-fed beef is significantly more nutrient dense than poultry.
Saturated fat and cholesterol have been blamed for heart disease and other cardiovascular diseases. Research indicates that saturated fats and cholesterol are necessary for overall cellular health. They play an extremely important role in regulating neurological, cognitive and hormone function. A diet low in these important fats causes lowered immunity, sex hormone function and accelerated aging and brain degeneration.
Red Meat can be a SuperFood:
Red meat could be one of the best foods in an individual’s diet or one of the worst. The key factor is what the animal is eating. Naturally, cows eat a near 100% green diet of grass, flowers, shrubs and other wild vegetation. Grain feeding is genetically incongruent for these animals and leads to excessive weight gain and fat accumulation.
The typical grain-feed is made up of corn and soy due to the low cost associated with government subsidies. Grain-fed cows are extremely high in omega 6 fatty acids. The average ratio for a cow on a grain-fed diet is roughly 25:1 (omega 6:3). This is genetically incongruent for all mammal species that should naturally be around 4:1
The Importance of Omega 6:3 Ratios:
Humans should naturally have an omega 6:3 ratio around 4:1 or 2:1. When these ratios become skewed, they trigger cellular inflammation and accelerated cellular degeneration. This environment causes an individual to become highly inflamed and to build degenerative disease.
The more grass an animal eats the greater their omega 3 content and the lower their omega 6 levels. A 100% green-fed diet, which is genetically congruent for a cow would provide an omega 6:3 ratio of 2:1. This is ideal for the cows long-term health and is highly anti-inflammatory for human consumption. The omega 3 fatty acids present in this meat are primarily the all-important long-chain variety EPA and DHA.
The Poultry Based Diet:
Chicken and turkeys cannot live on grass alone. They lack the highly-specialized digestive tract that allows them to convert grass and roughage into a quality meal. This is too low in calories and too high in fiber for them. They need some addition to grass and the vast majority of farmers choose to feed them a mixture of soy and grain. Chickens can get about 25% of their calories from grass while ducks can go up to about 50%. The higher the level of grass, the higher the anti-oxidant and omega 3 content of the meat and eggs.
Grass-fed mammals contain high levels of conjugated linoleic acid (CLA). CLA is considered to be one of the most potent anti-carcinogenic nutrients. In a study published in Cancer Research, animals given a mere 1.5% of their total calories in the form of CLA had a 60% reduction in tumor growth. Finnish researchers have found that the greater the amount of CLA in a woman’s diet, the lower her risk of breast cancer. Women who consumed the largest amount of CLA had a 60% lower risk for breast cancer.
Grass-fed Beef Has Much More Anti-Oxidants than Poultry:
Grass-fed mammals are also extremely rich in carnitine and carnosine. Carnitine helps cellular mitochondria drive energy efficiently from fat metabolism. Carnitine is the critical gate-keeper that allows fatty acids to pass into the mitochondrial furnace effectively. Carnosine is a powerful antioxidant that improves muscle, brain & cardiovascular function. It functions to reduce the effects of stress and aging by protecting the proteins of the body which aids in tissue healing and repair.
Poultry has significantly less CLA, carnitine and carnosine than grass-fed beef. Beef also contains a lot more branched chain amino acids. This includes the crucial muscle building amino acid leucine. Grass-fed beef has an enormous edge over free-range poultry when one compares the fatty acids, proteins, fat-soluble anti-oxidants and minerals such as zinc.
Call us and set up an appointment for you Personalized Health Care Plan. No two bodies are the same!
Health and Wellness Associates
Zero-Carb Chinese Five Spice Chicken Recipe
This Zero-Carb Chinese Five Spice Chicken recipe is one of our favorites to grill, but it can also be baked. And, yes, it’s true: this recipe has zero carbohydrates.
The five spices are a blend you can get in the supermarket.
3 pounds chicken (any combination — ideal if they are similar sizes — works great for thighs, but I’ve done a variety)
1/3 cup soy sauce
1/4 cup oil, such as light olive oil or peanut oil
1 teaspoon garlic powder (or 2 fresh garlic cloves, pressed)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1 tablespoon dry sherry
Make the Marinade
In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 2 teaspoons five-spice powder, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry, and use as a marinade.
In a large plastic or ceramic container with a lid, place the 3 pounds chicken. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.
Bake in a 375-degree F. oven (basting once or twice), or grill, for about 45 minutes or until done.
Health and Wellness Associates
Chicken or Turkey Pot Pie
Total Time 50 min
Prep 30 min, Cook 20 min
Yield 7 servings
I recently heard that pot pie made with biscuits on the top is “Vermont style,”
That’s why this pot pie is made with my low-carb drop biscuits on the top.
3 cups of cut-up chicken or turkey meat (fully cooked)
1/4 cup of butter (half a stick) or oil
1/2 cup of minced onion
1/2 cup of chopped green or red bell pepper
1/2 teaspoon of black pepper
Flour and/or low carb thickener (see note below)
2/3 cup of unsweetened soy milk or other unsweetened milk
1/3 cup of heavy cream
1 cup (or so) of chicken broth, or use chicken soup base
1 16 ounce bag of frozen green beans
Salt (to taste)
Note: This recipe incorporates biscuit dough, which requires additional ingredients and prep (recipe included below.)
Preheat oven to 400 F.
Melt butter in large saucepan over medium heat.
Cook onion in butter until it begins to soften.
Add chopped pepper and black pepper, and let it cook for a minute.
Add the flour here if you are going to use it; let it cook a minute.
Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, use these here. For the broth, I use Better than Bouillion soup base and make it about double the concentration the package calls for, then use no salt, for a more chickeny flavor.
Add the chicken or turkey and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side. While that heats back up, make the biscuits.
When the biscuit dough is made and the pot pie mixture is bubbling hot, dump the contents of the saucepan into a 2 quart casserole dish.
Spoon the biscuit dough on the top, leaving room for expansion. (You can drop extra biscuit dough on a piece of foil to cook alongside the pot pie.)
Bake about 10 minutes until biscuits are golden brown.
Nutritional Information (not including biscuits): Each of about 7 servings has 5 grams of effective carbohydrate plus 3 grams of fiber, 20 grams of protein, and 247 calories. This includes using 1 tablespoon of flour and 1/2 teaspoon of Carb Counters ThickItUp. Using all flour would add an extra gram of carb per serving and eliminate one gram of fiber.
Tips on Thickeners: The thickener in this dish is really up to you.
You can use about 2 tablespoons of flour, or you can go for more specialty products. I usually use half bean flour or rice flour and half of a specialty product, like guar gum or Carb Counters ThickItUp. For more information, see How to Thicken a Low Carb Sauce.
Tip on the Liquid: Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on.
For the fewest carbs, I like the balance of unsweetened soy (or almond) milk plus cream for richness.
Health and Wellness Associates
Low-Carb Asian Noodle Dish With Pork Recipe
This low-carb noodle dish can be made with shirataki noodles or tofu noodles. Chicken can be used in place of the pork. This recipe has a passing similarity to Dan Dan Noodles.
2 12 oz packages shirataki or tofu noodles
1 lb ground pork
1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup peanut butter
1 tablespoon rice vinegar or cider vinegar (rice vinegar can be sugary)
1/2 teaspoon Asian chili sauce or other hot sauce
8 cloves garlic – minced, pressed, or grated
2 Tablespoons grated fresh ginger
2 Tablespoons sesame oil
l lb bean sprouts
6 green onions or scallions, chopped
1-2 Tablespoons mild oil, such as peanut or high oleic safflower oil
1) Mix ground pork, 2 Tablespoons of the soy sauce, and the sherry together, and set aside.
2) Mix the rest of the soy sauce with the peanut butter, vinegar, and hot sauce together, although with 1/4 cup water.
3) Heat skillet or wok until hot. Add peanut or other mild oil to the pan and cook pork, breaking it up into small bits as it cooks.
4) Meanwhile, rinse noodles in hot water in a colander, and cut them up into shorter pieces with kitchen or regular scissors.
(I just stick my scissors in and cut a few times.)
5) When meat is brown, add the ginger and garlic, and cook another minute or so, until fragrant.
6) Add sauce mixture and the noodles. Toss together and heat through.
7) Add bean sprouts and toss again. Sprinkle top with scallions.
Please share with family and loved ones. As always call us with your healthcare concerns and needs.
Health and Wellness Associates
Low-Carb Turkey or Chicken Tetrazzini
This is one of my family’s favorite post-holiday meals. You can make it with either spaghetti squash or shirataki noodles, or any low-carb noodle you like. Of course, you can use leftover chicken or turkey.
3 cups cooked chopped chicken or turkey meat
¼ cup chopped onion
8 oz sliced mushrooms
2 Tablespoons oil or butter (or half of each)
1½ cup unsweetened soy milk (or see note below)
½ cup cream
Flour or other thickener (see note below)
Salt – start with 1/2 teaspoon, or 1 Tablespoon chicken or turkey soup base such as Better Than Bouillion
1/3 cup dry sherry
¼ cup grated Parmesan cheese
¼ cup almond meal or low-carb bread crumbs
You need 2 cups of white sauce for this dish. The thickener and dairy in it are up to you — I use 1½ cups unsweetened soy milk (unsweetened almond milk would probably also work) and ½ cup cream. But you can use all milk or whatever is best for your own eating plan. For the thickener, I use 2 Tablespoons of flour and 1 Tablespoon commercial low carb thickener (Thicken Thin). For more information: Low Carb Thickeners.
For spaghetti squash: Prepare a spaghetti squash and take out enough strands to pretty much fill the bottom of a 9 X 13 pan. I figured on 6 cups tightly packed, but I don’t measure. This adds 6 grams of carbohydrate and 1 gram of fiber to the basic recipe.
For Shirataki Noodles: I used three packages of the spaghetti type shirataki noodles. Rinse well in a colander, and cut into pieces with scissors. Drain very well — I even spread them on a paper towel to dry, though this might be overkill (they contain a lot of moisture). Tofu shirataki noodles add 3 grams of carbohydrate and 2 grams of fiber to each serving of the basic recipe. Put in 9 X 13 pan or other casserole dish. What Are Shirataki Noodles?
For Other Types of Noodles: Prepare according to package directions and add carb count to the basic recipe. Put in 9X13 pan or other casserole dish. Heat oven to 450 F.
- Saute the onions in the oil or butter.
Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir.
- If using flour for thickener, add it here, and cook for 1 to 2 minutes. Add liquid and other thickeners, and bring to a simmer. Add the sherry, if desired.
- Add the turkey, and bring back to a simmer.
Mix with noodles or squash in casserole pan.
- Sprinkle almond meal and cheese on top. Bake about 10 minutes, or until topping begins to brown.
Makes 8 average servings or 6 generous ones.
Nutritional Information: Each of 8 servings has 3.5 grams effective carbohydrate plus 1 gram fiber, 21 grams protein, and 232 calories. Be sure to add your pasta choice to these calculations.
Health and Wellness Associates
Low-Carb Thai-Style Chicken Salad Recipe
This Low-Carb Thai-Style Chicken Salad recipe is a terrific summer main-course salad. Also great in a wrap.
It’s crisp, refreshing and light, and its sweet-and-sour dressing adds a real zing. It also works to serve to people who are watching their fat or calories. It’s an excellent way to use up leftover grilled chicken or rotisserie chicken.
1 pound cooked chicken breast, sliced thinly (can use dark chicken meat, if desired desired)
3 cups shredded Napa cabbage (or regular cabbage is perfectly fine)
3 cups peeled jicama, cut into strips
1 small sweet red pepper, cut into strips
1/3 cup chopped fresh mint
1/2 cup chopped fresh cilantro, including stems
3 tablespoons white vinegar
2 tablespoons lime juice
2 tablespoons Thai fish sauce
1/2 cup sugar equivalent from a substitute (liquid such as Sweetzfree is preferred)
1/2 teaspoon freshly grated ginger
1/2 teaspoon Asian chili sauce (such as Sriracha) or other hot sauce
1/4 cup chopped peanuts
Make the Salad
In a large bowl, toss together 1 pound thinly sliced chicken breast or dark meat, 3 cups shredded Napa or regular cabbage, 3 cups peeled jicama, cut into strips, 1 small red pepper cut into strips, 1/3 cup chopped fresh mint, 1/2 cup chopped fresh cilantro, including stems. Mix well and set aside.
Make the Dressing
In a separate small bowl, mix together 3 tablespoons white vinegar, 2 tablespoons lime juice, 2 tablespoons Thai fish sauce, 1/2 cup sugar equivalent from a substitute, 1/2 teaspoon freshly grated ginger and 1/2 teaspoon Asian chili sauce such as Sriracha or other hot sauce.
Assemble the Salad
Toss the salad ingredients with the dressing, making sure the ingredients are coated nicely. Refrigerate until ready to serve.
Serve in one large bowl or on separate dinner plates garnished with a total of 1/4 cup chopped peanuts, minute leaves and cilantro leaves.
Nutritional Information: Each of 4 servings (including peanut garnish) has 8 grams effective carbohydrate plus 7 grams fiber, 42 grams protein and 297 calories.
More Asian-Inspired Low-Carb Chicken Dishes
Low-Carb Chinese Five-Spice Chicken Recipe: This dish can be grilled or baked and the five-spice blend in the ingredient list can be found at most supermarkets.
Low-Carb Asian Noodles with Pork Recipe: This recipes uses shirataki noodles or tofu noodles, as both are low in carbs. Chicken can be used in place of the pork here, if desired.
Health and Wellness Associates
Salmonella Poisoning Alert, the Worst Chicken You Can Eat
50-Year Cover-Up Killing Millions
Antibiotic-resistant infections affect 2 million Americans annually, leading to the death of at least 23,000.1 Even more die from complications related to the infections, and the numbers are steadily growing.
According to the Infectious Disease Society of America (IDSA), just one organism — methicillin resistant Staphylococcus aureus, better known as MRSA — kills more Americans each year than the combined total of emphysema, HIV/AIDS, Parkinson’s disease, and homicide.2
A 2015 report3,4 commissioned by U.K. Prime Minister David Cameron estimates that by 2050, the annual global death toll from antibiotic-resistant disease will reach 10 million, and the global cost for treatment will be around $100 trillion.
Experts have been warning about the implications of antibiotic resistance for years, but as their warnings have largely been ignored, the number of strains developing resistance to even our strongest antibiotics has been allowed to grow unabated.
While overuse of antibiotics in medicine and widespread use of antibacterial household products (items containing triclosan5) are part of the problem, the inappropriate use of antibiotics in farming bears the heaviest responsibility for creating the antibiotic-resistant superbug crisis of today.
An estimated 80 percent of total antibiotic sales in the U.S. end up in livestock. For example, commercial chicken producers have a history of treating each egg with gentamicin, an antibiotic listed as “essential” to human medicine. One chicken producer has seen the light though, and has abandoned this risky practice.
Perdue Proves Meat Production Can Prosper Without Drugs
Perdue Farms no longer uses gentamicin. In fact, according to a recent report by Mother Jones,6 the only antibiotic remaining in use at Perdue is narasin, an antibiotic not used in human medicine, and only about one-third of its chickens ever get it. (It’s used to treat a parasitic intestinal condition called coccidiosis.)
Any other antibiotics are administered to sick birds only (about 4 percent of all birds). According to Mother Jones:
“Perdue … the country’s fourth-largest poultry producer, has set out to show that the meat can be profitably mass-produced without drugs.
In 2014, the company eliminated gentamicin from all its hatcheries, the latest stage of a quiet effort started back in 2002 to cut the routine use of antibiotics from nearly its entire production process.”
Interestingly, Perdue fared the best in a 2010 Consumer Reports test7 checking for the presence of the foodborne pathogens salmonella and campylobacter in commercial chicken meat. Fifty-six percent of Perdue’s chickens were free of both pathogens.
Its main competitors, Tyson and Foster Farms, both had 80 percent of their chickens tested positive for one or both bacteria. Organic store brand chickens had no salmonella at all, but 57 percent still harbored campylobacter.
According to Consumer Reports, “This is the first time since we began testing chicken that one major brand has fared significantly better than others across the board.” Even back then, Perdue’s exemplary success was attributed to its more stringent policies on antibiotics.
Why Use Antibiotics in Food Production?
In food production, antibiotics are used for two purposes: 1) to combat disease brought on by overcrowding and unsanitary conditions, and 2) to promote speedy growth. The growth promoting ability of antibiotics was discovered by American Cyanamid (now part of Pfizer) in the 1950s.
It revolutionized livestock farming, allowing farmers to grow bigger chickens, turkeys, pigs and cows faster, without having to feed them more.
The main problem with using antibiotics in food production is that when microbes are exposed to repeated low doses of antibiotics, they quickly develop resistance. This possibility was highlighted by biologist Dr. Alexander Fleming, who discovered penicillin.
He noted that unless all of the microbes are killed, remaining survivors pass their resistant genes on to the next generation of bacteria, and so resistance becomes stronger and stronger, until the bacteria becomes completely impervious to the effects of the drug. As noted in the featured article:8
“When you treat thousands of chickens in a huge enclosed barn with, say, steady doses of tetracycline, you risk generating an E. coli bug that can resist the antibiotic you threw at it, and that bug’s new superpowers can also jump to a strain of salmonella that happens to be hanging around.
Now, two nasty pathogens that plague humans have developed tetracycline-resistant strains.”
The 50-Year Cover-Up
In the U.S., use of antibiotics in food animals rose six-fold between 1960 and 1970. It didn’t take long before scientists started warning that this practice had the potential to create a public health crisis.
By the end of the 1960s, British scientists found that feeding antibiotics to animals produced resistant bacteria that could be transmitted to humans. A U.S. Food and Drug Administration (FDA) taskforce came to a similar conclusion in 1972.
At that time, the FDA stipulated that drug manufacturers had to prove their products did not contribute to resistance or risk losing their drug approval. So, the drug industry set out to prove antibiotics in animal feed would not pose such problems.
As reported by Mother Jones, rather than settle the question, their efforts resulted in a 50-year long cover-up of the facts:
“[T]he Animal Health Institute, a trade group of animal-pharmaceutical manufacturers, contacted Dr. Stuart Levy, a young Tufts University researcher who specialized in antibiotic resistance.
The group wanted Levy to feed tiny, daily doses of antibiotics to chickens and see if the bacteria in their guts developed resistance … Levy found a family farm near Boston and experimented on two flocks of chickens.
One got feed with small amounts of tetracycline. The other went drug-free. Within 48 hours, strains of E. coli that were resistant to tetracycline started to show up in the manure of the birds fed drugs.
Within a week, nearly all the E. coli in those birds’ manure could resist tetracycline. Within three months, the E. coli showed resistance to four additional antibiotics the birds had never been exposed to: sulfonamides, ampicillin, streptomycin, and carbenicillin.
Most striking of all, researchers found that E. coli resistant to multiple antibiotics was appearing in the feces of the farmers’ family members — yet not in a control group of neighbors.
The results, published in the New England Journal of Medicine, were so stunningly clear that Levy thought they would prompt the industry to rethink its profligate antibiotic use, or at least inspire the FDA to rein it in. But the industry rebuffed the study it had bankrolled, questioning the validity of the data …
In 1977, the FDA proposed new rules that would have effectively banned tetracycline and penicillin from animal feed, but the House agriculture appropriations subcommittee, led by agribusiness champion Rep. Jamie Whitten (D-Miss.), ordered the FDA to wait, ‘pending the outcome of further research.'”
FDA Complicit in the Antibiotic Cover-Up
An internal FDA review on the safety of feed additives belonging to penicillin and tetracycline classes of antibiotics, which began in 2001 and ended in 2010, revealed that 26 of the 30 drugs under review did not meet the safety guidelines set in 1973, and none of them met current safety guidelines.
However, this information only came to light after the Natural Resources Defense Council (NRDC) filed a Freedom of Information Act request to the FDA to obtain the documentation. The FDA is supposed to look at three factors when determining the safety of an antibiotic-based feed additive:
Are antibiotic-resistant bacteria being introduced into the food supply?
Are people likely to be exposed to those bacteria?
The consequences of what happens when people are exposed to those bacteria — would they still be able to get treated with human antibiotics?
Based on these three factors, the NRDC’s report9 concluded that virtually ALL feed additives containing penicillin and tetracycline antibiotics pose a “high risk” to human health and should not be permitted in animal feed, yet about half of the total sales for these two antibiotics are used for that purpose.
The FDA knew this for well over a dozen years, yet did nothing to curtail the unsafe use of these drugs. The NRDC report also found that as far back as the 1970s, when many of the antibiotics now used in feed were being reviewed for FDA approval, 18 of the 30 antibiotics were already considered “high risk” for human health, but were approved for use in animal feed anyway.
Over the years, as warnings about dire human health effects mounted, farmers started using more antibiotics, not less. Between 2009 and 2014, agricultural antibiotic use in the U.S. increased by 23 percent.
Finally, in December 2013, the FDA issued its long overdue guidance on agricultural antibiotics. Alas, it only went so far as to ask drug companies to voluntarily restrict the use of antibiotics that are important in human medicine by excluding growth promotion in animals as a listed use on the drug label.10
The rule goes into effect in January 2017. However, farmers can still use antibiotics for therapeutic purposes, and this loophole allows them to continue feeding their animals antibiotics for growth promotion without actually admitting it, since enforcement is lax at best.
Why Most Commercial Chicks Are Treated With Vaccines and Antibiotics Before Hatching
Getting back to Perdue and poultry production, chickens are not just fed antibiotics in their feed. As mentioned earlier, most hatcheries also dose the egg with gentamicin. Why? Mother Jones explains:
“About 40 years ago, a herpes virus called Marek’s disease began to attack chickens, and vets discovered that vaccinating the chicks while they were still in their shells could inoculate them for life. But when you penetrate eggs with a needle … the tiny hole … (allows) bacteria in.
To solve this problem, hatcheries added small amounts of gentamicin to the vaccine … This method was so efficient that, decades later, the hatchery ended up being the trickiest place for Perdue to remove antibiotics from production.
The company gets its eggs from contract breeders, and in the past eggs often arrived covered in bacteria-laden manure. Now Perdue requires its breeders to deliver clean eggs. Perdue also used to mix its Marek’s vaccines in the middle of a less-than-pristine hatchery.
Today the company mixes the drugs under sterile laboratory conditions and injects clean, antibiotic-free vaccines into clean eggs. It took a while, but by March 2014 the company had banished antibiotics from all 16 of its hatcheries.”
How Poultry Vaccine Created a Lethal Supervirus
What Mother Jones does not delve into is the story of how this vaccine created a supervirus. As previously reported by PBS,11 vaccinated chickens spread Marek’s disease to unvaccinated birds, and research shows the vaccine actually makes the disease spread faster than it normally would.
Compared to a sick, unvaccinated bird, a vaccinated bird sheds 10,000 times more viruses. Scientists have also found the vaccine made the virus more virulent, with exceptionally rapid lethal consequences for unvaccinated birds, which can catch the virus via contaminated dust.12 According to PBS:
“This is the first time that this virus-boosting phenomenon, known as the imperfect vaccine hypothesis, has been observed experimentally … [T]he vaccine is ‘leaky.’ A leaky vaccine is one that keeps a microbe from doing serious harm to its host, but doesn’t stop the disease from replicating and spreading to another individual …
[T]he results … raise the questions for some human vaccines that are leaky — such as malaria, and … avian influenza, or bird flu … Vaccines for HPV and whooping cough can leak too …
‘Previously, a hot strain was so nasty, it wiped itself out. Now, you keep its host alive with a vaccine, then it can transmit and spread in the world,’ [co-author Andrew] Read said. ‘So it’s got an evolutionary future, which it didn’t have before’ … The vaccination of one group of birds leads to the transmission of a virus so hot that it kills the other birds …
Like Marek’s vaccines, vaccines for avian influenza are leaky. For this reason, they’re banned from agricultural use in the U.S. and Europe. When bird flu breaks out in these western chicken populations, farmers must cull their herds.
However, Southeast Asia uses these leaky vaccines, raising the possibility for virus evolution akin to what’s happened with Marek’s disease. ‘In those situations, they’re creating the conditions where super hot avian influenza could emerge, ‘Read said. ‘Then the issues become what does that mean when it spills over into other flocks, into wildlife or into humans. Avian flu is the setting to watch for evolutionary problems down the line.'”
Probiotics and Oregano Take the Place of Antibiotics at Perdue Farms
So what is Perdue using to keep its birds plump and healthy in lieu of antibiotics? The answer is natural remedies like probiotics and oregano. As in humans, by keeping the chickens’ intestines “well-seeded” with healthy bacteria, pathogens are suppressed and immune function is boosted. Certain strains of probiotics (which Perdue guards as a trade secret) have also been shown to boost the chickens’ growth rate. Moreover, as noted by Mother Jones:
“After Perdue bought an organic chicken company called Coleman Natural Foods in 2011, it adopted another unorthodox therapy: oregano. The fragrant herb … has antimicrobial properties that, when added to feed, help the birds stave off infections. But, I ask Stewart-Brown, won’t bad microbes develop resistance to oregano, too? Likely yes, he says, so Perdue only uses oregano to prevent particular infections, not as a constant additive.
Moving away from antibiotics, Stewart- Brown says, has forced him to think about the birds’ overall well-being … Perdue even turns off the lights in the chicken houses for four hours a night so the birds can rest. In the past, lights were left on 24 hours per day on the theory that chickens kept awake eat more and thus get fatter faster.
Reducing stress by letting the birds rest … makes them healthier — and since healthy birds grow faster, the extra sleep has the same effect as constant feeding.”13
Another alternative warranting further investigation would be colloidal silver, which has a history of use that stretches back thousands of years. As noted in a 2013 study,14 which assessed silver’s ability to reduce or prevent post-surgical infections, its bactericidal activity is well established. Researchers have also demonstrated that silver makes antibiotics thousands of times more effective!15
Know This: Your Actions Make a Big Difference!
Why did Perdue make all of these changes when regulations don’t require them to do so? Turns out Perdue listens to consumers. Starting in 2002, the company started noticing an increase in queries about its use of antibiotics. According to Perdue, “You can drown them with science to suggest they shouldn’t be worried, but the worry is real.”
A few years earlier, in 1998, the company began an experiment to evaluate the impact of antibiotics on growth. Three years later, the results were in, and they were not favorable for the continued use of the drugs. Nearly 7,000 chickens raised on 19 farms were included in the trial.
Half were given growth promoting antibiotics, and the other half got none. Before slaughter, each bird was weighed. The difference was minuscule. Antibiotic-free birds weighed on average a mere 0.03 to 0.04 pounds less than the antibiotic-fed chickens. That doesn’t amount to much when you consider an average chicken weighs between five and six pounds.
The results proved you can eliminate the drugs without harming profitability, and armed with this knowledge, Perdue decided to address people’s concerns by moving the operation away from antibiotics. Interestingly, a 2015 scientific review found that antibiotics don’t promote growth the way they used to.
Before 1980, antibiotics boosted growth by about 15 percent. By 2000, that effect had dropped to 1 percent. The reason for this has been attributed to improved nutrition and hygiene, and better breeding methods. All in all, it seems clear that use of antibiotics — at least in chicken farming — has virtually NO benefits anymore over and beyond the occasional use to treat a sick animal.
Perdue’s actions are a perfect example of what happens when enough people take the time to share their views and concerns with food companies. Your actions made the difference here, and it’s important to recognize this fact. Even if you don’t contact a company directly, each time you buy a product you vote with your pocket book, and your choices drive the food system. So be conscious of the system you choose to buy into.
Tell Sanderson Farms and KFC to Follow in Perdue’s Footsteps
Remarkably, despite all the evidence pointing out just how dire the antibiotic-resistant disease situation has become, there are companies out there that still pay it no mind. Sanderson Farms is one of them. Kentucky Fried Chicken (KFC) is another16 According to its CEO, Joe Sanderson, Perdue’s shift away from antibiotics is nothing more than a marketing ploy, and one he doesn’t care to imitate. As noted in the featured article:17
“Sanderson … has held to the old-school party line, maintaining that ‘there is no evidence that using these antibiotics for chickens leads to resistant bacteria.’ Cost is the No. 1 decision maker when people go to the grocery store to buy chicken, he says, and using antibiotics remains the cheapest way to produce a lot of meat fast. ‘We believe the majority of chicken sold in grocery stores will continue to be grown with antibiotics,’ he says.”
No, Mr. Sanderson. While cost certainly plays a role, at this point in the game it’s no longer the determining factor. Literally millions of lives are at stake if we do not address the elephant in the room that is agricultural antibiotics. Paying a few pennies more per pound of chicken is a small price to pay for a clean bird, and I’m certainly not the only person who feels this way.
The fact that Perdue has been growing faster than any of its competitors is evidence of this fact. The fact that the other top poultry producers, with the exception of Sanderson, are also transitioning over to antibiotic-free is another tipoff. If you agree, I urge you to contact Sanderson and tell him antibiotic-free does matter. You can use their online Contact Page to write them an email, or better yet, call them at 1-800-844-4030, or write a letter to:
Attn: Joe Sanderson, CEO
PO Box 988
Laurel, MS 39441.
KFC is another major food company that has so far failed to take the situation seriously. While many restaurant chains, including McDonald’s, Subway and Taco Bell have vowed to limit or discontinue use of chicken raised with antibiotics, KFC has made no move in that direction. You can reach KFC by calling 1-800-CALL-KFC, or fill out their feedback form, available on the KFC website.
Antibiotic-Treated Pork May Contain Carcinogenic Residue
Eating antibiotic-treated foods is like taking a small amount of antibiotic on a daily basis, and this is exactly what you don’t want to do if you’re concerned about your health and well-being. It can disrupt your gut flora, and predispose you to drug resistant infections.
It may also expose you to potentially dangerous drug residues. The veterinary antibiotic carbadox is one example. This drug has been used by American pork producers for nearly 40 years. Besides controlling swine dysentery and bacterial swine enteritis, it also boosts growth like many other antibiotics.
In April, the FDA announced it has conducted a preliminary risk characterization, which suggests pork derived from animals treated with carbadox may contain trace amounts of carcinogenic residue. This is particularly true for pork liver, found in lunch meats, hot dogs and sausages. According to Politico:18
“‘The agency clarified that it isn’t recommending people make changes in their food choices while it works to remove carbadox from the market.’ Potential cancer risks are based on an assumed lifetime of consuming pork liver or other pork products containing carbadox residues, and short-term changes in diet are unlikely to affect a person’s lifetime risk … ”
This just goes to show how little we know about the safety of the drugs used in food animals. And it’s yet another warning signal that we really need to clean up our food supply. There are safe alternatives, so why not use them? The cost may (or may not) be a little higher, but I’m certain the 2 million Americans struck with a drug resistant infection each year would argue that the extra cost is worth it.
Family and friends of the tens of thousands who die from drug-resistant infections are likely to agree with this sentiment as well. At what point does public health begin to trump corporate profits? Aren’t 23,000 deaths per year enough? How high must the death toll get before factory farmers like Sanderson wizen up to the seriousness of their obligation to create safe and healthy food?
Where to Find Healthy Food
In my view, buying antibiotic-free meat is an important step if you value your health. Ideally, opt for organically raised grass-fed or pastured meats and animal products such as milk and eggs. If you’re still unsure of where to find raw milk, check out Raw-Milk-Facts.com and RealMilk.com. They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area.
The Farm to Consumer Legal Defense Fund19 also provides a state-by-state review of raw milk laws.20 California residents can also find raw milk retailers using the store locator available at http://www.OrganicPastures.com. Other organizations that can help you locate wholesome farm-fresh foods include:
EatWild.com provides lists of certified organic farmers known to produce safe, wholesome raw dairy products as well as grass-fed beef and other organic produce.
Here you can also find information about local farmers markets, as well as local stores and restaurants that sell grass-fed products.
Weston A. Price Foundation
Weston A. Price has local chapters in most states, and many of them are connected with buying clubs in which you can easily purchase organic foods, including grass-fed raw dairy products like milk and butter.
The Grassfed Exchange has a listing of producers selling organic and grass-fed meats across the U.S.
This website will help you find farmers’ markets, family farms, and other sources of sustainably grown food in your area where you can buy produce, grass-fed meats, and many other goodies.
A national listing of farmers’ markets.
Eat Well Guide: Wholesome Food from Healthy Animals
The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy, and eggs from farms, stores, restaurants, inns, and hotels, and online outlets in the United States and Canada.
Community Involved in Sustaining Agriculture (CISA)
CISA is dedicated to sustaining agriculture and promoting the products of small farms.
The FoodRoutes “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSAs, and markets near you.
Please share with family and loved ones. If you need help with your personal health care plan, or have any questions, please call us.
Health and Wellness Associates