Eat fatty steak, greasy burgers & processed cold cuts???

That said I'm sure there are some environmental factors that do work into the equations. And I'm sure there's much more to learn. I just read an article yesterday that talked about the high presence of fungus in pancreas cancer patients. In their pancreas. A place that was thought to be immune from such invasions. Go figure

Post Edited (Peagcu) : 10/7/2019 10:40:03 AM (GMT-6)

Not exactly to your post. But the bigger problem from antibiotics with pigs seems to be the presence of resistant bacteria. Superbugs are created and they can get around. The same way it is with overuse of antibiotics used in humans.

Post Edited (Peagcu) : 10/7/2019 10:48:07 AM (GMT-6)

https://www.scientificamerican.com/article/how-drug-resistant-bacteria-travel-from-the-farm-to-your-table/

Clickable

I would doubt that the actual antibiotic could be passed unless it was given at slaughter. Even then I'm not sure. Think about the antibiotics you take. If they lasted a long time why would he have to keep taking them on a regular basis?

From a 2011 research publication:

"In conclusion, antibiotics vary in their susceptibility to degradation by heating processes. With the utilization of both CE and MIC assays for evaluation of structural degradation and changes in antimicrobial activity, differential heat stability of antibiotics after heating was conclusively demonstrated. Although structurally degraded and with accompanying increases in MIC’s (to different degrees), the heat treatment of some antibiotics at above 100 °C may generate degradation products that contain certain mutagenic properties as demonstrated by the Ames test. Therefore, toxicity can become unpredictable and the degradation of antibiotics cannot always be assumed to render food safe for consumption. These data improve our understanding of the effects of boiling treatments on multiple antibiotic classes that might reach consumers if safety precautions are not followed."

So, I guess if antibiotics happen to end up in the animal products we buy, the cooking process may or may not destroy their biological activity.

https://www.agriculturejournals.cz/publicfiles/43635.pdf

Post Edited (mattam) : 10/7/2019 11:56:38 AM (GMT-6)

I saw several articles indicating that there is a drawback period of not giving animals antibiotics prior to slaughter. This is done to insure the metabolism or excretion of the drugs prior to the product going to market. Apparently, this is required by law, but we all know how that works out sometimes. I'm not sure how this strategy would apply to milk or eggs.