The article discusses the complexities surrounding meat consumption, focusing on ethical considerations like pasture-raised and grass-fed meats, which provide better health benefits and animal welfare. It highlights the issue of antimicrobial resistance, with millions of infections and significant healthcare costs associated with resistant pathogens. The safety concerns of conventional meat production are also addressed, revealing that many animals are raised in crowded CAFOs instead of pastures. This industrial method raises not only ethical questions but also health risks from antibiotic-resistant infections.
Despite what idyllic branding tells us, much of the meat we consume is raised in tight indoor conditions rather than green pastures.
Antimicrobial resistance is a serious threat to both our health and healthcare system, with 2.8 million infections occurring annually in the U.S.
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