Wednesday, January 27, 2016

All About Aloe

All About Aloe

The ins and outs of how and why to use aloe
aloe
Written By:
Kennia Joseph
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These days, you can find aloe vera in everything from lotions to shampoos. But, there are more applications for aloe than just topical use. Studies have shown that aloe can be used to benefit many aspects of one’s health, including detoxification, blood glucose support and digestive health.
In fact, aloe is said to contain 200 active components such as polysaccharides, vitamins, enzymes and minerals that “work harmoniously together to support overall health,” according to one industry company (1).
Digestive Health
The idea that aloe supports “digestive health” sounds broad, but shoppers may be interested to know that there are very specific reasons people buy aloe, including support for occasional constipation and overall digestive balance (2).
It should be noted that one reason for the laxative effect may be aloe’s aloin content, which can be harmful when consumed in large doses. Therefore, responsible companies filter it out and only include very low, safe levels of aloin that help support digestive regularity (1).
Studies have pointed to other benefits for gastrointestinal health thanks to its polysaccharides. These components may support a healthy pH in the stomach, and create an ideal environment for the growth of normal, healthy bacteria (1). Some say aloe’s ability to help maintain normal pH balance may also benefit those with occasional heartburn and indigestion (1).
While aloe cannot cure, treat or prevent any disease, some studies link aloe to support for gastrointestinal conditions and inflammation balance. One seminal study from 1963 suggested that when given to patients with peptide ulcers, aloe was helpful (3). More recently, a 2014 study combined aloe with ellagic acid (found in many fruits and nuts) and showed a positive effect on patients with ulcers.
Ranade et al., state: “In vivo studies showed that a combination of ellagic acid and Aloe vera gave 75% ulcer inhibition in comparison to 57% ulcer inhibition in the group which was administered with ellagic acid alone” (4).
In addition to its gastrointestinal use, aloe has been known to aid in detoxification and encourage the absorption of certain vitamins. A 2010 study, for instance, found that aloe promotes the absorption of vitamins E and C. The study included 18 patients that took either 500 mg of ascorbic acid or 420 mg of vitamin E alone or with 2 oz of aloe (whole leaf extract or inner fillet gel). After consumption, several blood samples were taken and the groups then switched regimens (5).
In the end, “Only Aloe Gel caused a significant increase in plasma ascorbate after 8 and 24 h….Only the aloes produced a significant increase in plasma tocopherol after 6 and 8 hours” (5). The authors add, “The results indicate that the Aloes improve the absorption of both vitamins C and E. The absorption is slower and the vitamins last longer in the plasma with the Aloes” (5).
Aloe’s support of nutrient absorption is one reason why some people believe in aloe for immune health.
Blood Glucose
Moving beyond digestive heath, preliminary research suggests that aloe vera intake can help support balanced, normal blood glucose levels.
In a 2009 study involving 15 type-2 diabetics, high molecular-weight fractions of aloe vera offered a “significant decrease in blood glucose level sustained for six weeks [from] the start of the study” (6).
A 2015 double-blind, randomized, controlled trial explored the effects of aloe on 72 prediabetic patients. Patients were administered capsules of aloe vera twice a day (doses of 300 mg or 500 mg) or a placebo. Fasting blood glucose (no food after eight hours) and hemoglobin plasma and lipid levels in the blood were assessed at baseline, four weeks and eight weeks (7).
Those taking 300 mg of aloe vera had a significant decrease in  fasting blood glucose levels after four weeks, whereas the placebo group did not. This 300-mg group also experienced decreased HbA1C, total cholesterol and LDL cholesterol levels after eight weeks, plus an increase in HDL cholesterol levels.
Make sure to tell shoppers interested in taking aloe, especially those under a physician’s care for blood sugar-related issues, to discuss the option with their doctor before adding aloe to their supplement regimens. WF
References
1. Lily of the Desert, www.lilyofthedesert.com, accessed 11/20/15.
2. Mayo Clinic, “Aloe (Aloe vera),” www.mayoclinic.org/drugs-supplements/aloe/background/hrb-20058665, accessed 11/20/15.
3. J.J. Blitz, J.W. Smith and J.R. Gerard, “Aloe Vera Gel In Peptic Ulcer Therapy: Preliminary Report,”
J. Am. Osteopath. Assoc. 62: 731–735 (1963).
4. A.N. Ranade, N.S. Ranpise and C. Ramesh, “Exploring the Potential of Gastro Retentive Dosage Form in Delivery of Ellagic Acid and Aloe Vera Gel Powder for Treatment of Gastric Ulcers,” Curr. Drug Deliv. 11 (2), 287–297 (2014).
5. J.A. Vinson, H. Al Kharrat and L. Andreoli, “Effect of Aloe vera Preparations on the Human Bioavailability of Vitamins C and E,” Phytomedicine 12 (10), 760–765 (2005).
6. A. Yagi, “Possible Hypoglycemic Effect of Aloe Vera L. High Molecular Weight Fractions on Type 2 Diabetic Patients,” Saudi Pharm J. 17 (3), 209–215 (2009).
7. S. Alinejad-Mofrad et al., “Improvement of Glucose and Lipid Profile Status with Aloe Vera in Pre-Diabetic Subjects: A Randomized Controlled-Trial,” J. Diabetes Metab. Disord. 14, 22 (2015).
Published in WholeFoods Magazine January 2016

Wednesday, January 13, 2016

Asian Seafood Raised on Pig Feces Approved for U.S. Consumers

Asian Seafood Raised on Pig Feces Approved for U.S. Consumers

seafood
Seafood raised on pig feces and crawling with flies is being sold to U.S. consumers. As popular as shrimp is in America, very rarely do people actually pay attention to where it comes from. 100 million pounds of shrimp a year, 8% of the shrimp Americans eat, come from some of the dirtiest conditions imaginable.
Imagine a warehouse full of workers standing on dirty floors covered in trash, with flies crawling all over baskets of un-chilled shrimp in an un-air-conditioned room in September of a tropical climate.
Then those “processed” shrimp are packed into dirty plastic tubs with ice made from tap water that even the local Heath Ministry says should be boiled before consuming to prevent contamination. This is exactly what the shrimp industry looks like in Vietnam.
“Those conditions — ice made from dirty water, animals near the farms, pigs — are unacceptable,” says microbiologist Mansour Samadpour, whose company, IEH Laboratories & Consulting Group, specializes in testing water for shellfish farming.

Then there are the tilapia farms in China where farmers feed fish a steady diet of pig and goose feces.

The manure the Chinese use to feed fish is frequently contaminated with microbes like salmonella,” says Michael Doyle, director of the Univ of Georgia’s Center for Food Safety, who has studied food – borne diseases in China.
 Although the Chinese authorities claim that they ‘strongly discourage’ using feces as food because it contaminates water and makes fish more susceptible to diseases, still, a growing number of Guangdong farmers adopt that practice anyway because of fierce competition. Many farmers have switched to feces as a cheaper alternative to commercial fish food. Either way, these tilapia find their way to US food producers.
Keep in mind, 27% of the seafood Americans eat comes from China. Of that, much of it is rejected due to the conditions the food is in. According to Bloomberg Markets magazine, even though the FDA only inspects 2.7 percent of imported food, FDA inspectors rejected 1,380 loads of seafood from Vietnam and 820 loads of Chinese seafood since 2007. If all of this food is being rejected for filth and salmonella, it raises the question – why are we importing this food anyway?

Monday, January 4, 2016

Top 10 Cholesterol Lowering Foods AND WHAT to AVOID !

Top 10 Cholesterol Lowering Foods
Cholesterol is a steroid lipid (fat) found in the blood and is necessary for proper functioning of cell membranes. Our bodies already manufacture all the cholesterol we need, so it is not necessary to consume more. High levels of cholesterol have been shown to increase the risk of heart disease and stroke. Cholesterol lowering foods should be incorporated into everyone's diet for optimal health. The percentages by which these foods lower cholesterol reflect people who have high levels of cholesterol greater than 200 mg/dL, and therefore have been diagnosed with hypercholesterolemia. Different diets, lifestyles, and foods will work differently for different people.  Cholesterol lowering foods include oat bran, flax seeds, garlic, almonds, walnuts, whole barley, and green tea. Below is a detailed list of foods which lower "bad" LDL cholesterol, while leaving the good HDL cholesterol largely unaffected.

http://www.healthaliciousness.com/articles/images/green-olives.jpg#1: Monounsaturated and Polyunsaturated Fats (Olive Oil, Canola Oil, Peanut Oil, Peanuts, Olives, Avocados)
Cholesterol Reduction:18%1,2,37
Substituting saturated animal fats and other high cholesterol foods with healthier fats like olive oil, canola oil, peanut oil, and avocados is the most powerful thing you can do to achieve a drastic reduction in your LDL cholesterol. Specifically a diet high in olive and sunflower oil, that contains 12.9% saturated fat, 15.1% monounsaturated fat, and 7.9% polyunsaturated fat can achieve an 18% reduction in LDL cholesterol vs people on a diet higher in saturated fat.1
http://www.healthaliciousness.com/articles/images/wheat.JPG#2: Bran (Oat, Rice)
Cholesterol Reduction:7-14%3-5
Bran, particularly oat bran, has been proven effective in lowering LDL cholesterol levels. Add bran to hot cereals and bread. Also, eating whole
 oatmeal every morning, or switching to whole products like brown rice, can help you get more bran in your diet and lower your cholesterol numbers
http://www.healthaliciousness.com/articles/images/flax-seed.jpg#3: Flax Seeds
Cholesterol Reduction:8-14%6,7
Up to 50 grams of flax seeds a day has been shown to reduce LDL cholesterol in healthy young adults by up to 8%,6and 38 grams of flax seeds per day reduced LDL cholesterol by 14% in people with high cholesterol (hypercholesterolemia).7
 In both studies the flax seeds where consumed in a muffin or other bread product. Flax seeds are easily incorporated in baked goods, as well as added to hot cereals like oatmeal. 


http://www.healthaliciousness.com/images/garlic.JPG#4: Garlic
Cholesterol Reduction:9-12%8,9
Studies have shown that less than half a clove (900mg) of raw garlic a day can lower cholesterol by 9-12%.8,9
 Raw garlic is best and can be added to olive oil salad dressings, or as a garnish on soups and sandwiches. Click to see complete nutrition facts for Raw Garlic.

                               #5: Almonds
http://www.healthaliciousness.com/articles/images/almond.jpgCholesterol Reduction:7-10%10-12
Several studes report that eating up to half a cup of almonds can reduce cholesterol levels by up to 10%. In a dose response study it was found that a quarter cup of almonds reduces cholesterol by 5% and half a cup causes the full 10% reduction.11
 As almonds are a high calorie food, it is not recommended that you eat more than half a cup. Almonds are great as a snack, or as an addition to breakfast cereals like oatmeal. 

http://www.healthaliciousness.com/images/tomato.JPG#6: Lycopene Foods
Cholesterol Reduction:0-17%13,14
Lycopene is a carotenoid pigment responsible for giving fruits and vegetables their red color and is found in tomatoes, watermelon, and various other
 high lycopene foods. Studies are conflicting as to whether lycopene reduces LDL cholesterol or not. Some studies report a 10-17% reduction13,14 while other studies find no difference.15,16 Despite this difference, lycopene is thought to generally promote heart health whether it lowers LDL cholesterol or not.

http://www.healthaliciousness.com/articles/images/pistachios.jpg

http://www.healthaliciousness.com/articles/images/chocolate.jpg#7: Walnuts and Pistachios
Cholesterol Reduction:10%17-21
Numerous studies report a reduction in cholesterol with consumption of walnuts or pistachios. This is esepcially true when the fats from the nuts replace consumption of other high cholesterol fats. Consuming around 30 grams of walnuts, or having the nuts be about 20-30% of total caloric intake is necessary to achieve the cholesterol lowering benefits.19
 

http://www.healthaliciousness.com/articles/images/barley.jpg
#8: Whole Barley
Cholesterol Reduction:7-10%22,23
Like the bran from oats and rice, barley reduces cholesterol, particularly when it is used as a substitute for wheat products.22
 Barley can easily substitute for wheat in the form of barley noodles, barley flour, or whole pearl barley. 


http://www.healthaliciousness.com/articles/images/green-tea.jpg#9: Dark Chocolate and Plant Sterols
Cholesterol Reduction:2-5%24,25
The plant sterols and cocoa flavanols in dark
 non-milkchocolate have been shown to reduce cholesterol by 2-5%. Further, plant sterols (phytosterols), found in all plants, and particularly plant oils like corn oil and soybean oil have been shown to lower LDL cholesterol by up to 16%.25 However, this reduction is largley due to inhibiting absorption of cholesterol, and would not have a large effect if you consumed little or no cholesterol. 

#10: Green Tea
Cholesterol Reduction:2-5%26
Green tea has long been a staple in East Asia where it is believed to wash oil (fat) out of the body. Studies suggest this may be true as
 green tea can lower cholesterol by 2-5%.26Green tea without sugar also has few calories (typically less than 10) and can make a great substitute for a variety of beverages.


Carbohydrates are found in almost all living things and play a critical role in the proper functioning of the immune system, fertilization, blood clotting, and human development. A deficiency of carbohydrates can lead to impaired functioning of all these systems, however, in the Western world, deficiency is rare. Excessive consumption of carbohydrates, especially refined carbohydrates like sugar or corn syrup, can lead to obesity, type II diabetes, and cancer. Unhealthy high carbohydrate foods include dried fruit, cereals, crackers, cakes, flours, jams, preserves, bread products, and potato products. Healthy high carbohydrate foods include vegetables, legumes (beans), whole grains, fruits, nuts, and yogurt. 
Below is a list of foods highest in carbohydrates, for more see the extended list of carb rich foods to AVOID. For more healthy high carbohydrate choices see the list of healthy high carb foods.

AVOID !
http://www.healthaliciousness.com/articles/images/sugar.jpg#1: Sugars, Syrups & Sweeteners (Granulated Sugar)
Carbohydrate 100g
Per teaspoon (4g)
Percent Carbohydrate
100g
4g
100%
Other Sugars, Syrups & Sweeteners High in Carbohydrate (Grams per teaspoon): Fructose (4g), Aspartame (3.6g), Honey (3.3g), Powdered Sugar (3g), Brown Sugar (2.9g), and Maple Syrup (2.7g). 


http://www.healthaliciousness.com/articles/images/candy.jpg#2: Candies (Jelly Gumdrops)
Carbohydrate 100g
Per 10 candies (36g)
Percent Carbohydrate
98.9g
35.6g
99%
Other Candies High in Carbohydrate (Grams per 10 candies): Almond Nougat (129g), Chocolate Tootsie Rolls (61g), Hard Candies (59g), Low Calorie Gum Drops (44g), Butterscotch (43.5g), Low Calorie Candies (30g), Chewing Gum (29g), Jellybeans (26.2g), Sugarless Chewing Gum (19g), and Skittles (10g). 
http://www.healthaliciousness.com/articles/images/dry-fruits.jpg
#3: Dried Fruit (Dried Apples)
Carbohydrate 100g
Per cup (60g)
Percent Carbohydrate
93.5g
56.1g
94%
Other Dried Fruit High in Carbohydrate (Grams per cup):Dried Cherries (128.8g), Dried Blueberries, sweetened (128g), Prunes (117.6g), Raisins (115.3g), Dates (110.3g), Cranberries (98.7g), Dried Apricots (98.6), Dried Peaches (96.5g), Figs (95.2g), and Dried Bananas (88.3g). 
http://www.healthaliciousness.com/articles/images/cereal.JPG
#4: Cereals (Frosted Rice Crispies)
Carbohydrate 100g
In a 3/4 cup (30g)
Percent Carbohydrate
91.3g
27.4g
91%
Other Cereals High in Carbohydrate (Grams per 3/4 cup (NLEA Serving)): Crispy Rice (28.5g), Cocoa Crispies (27.2g), Corn Pops (26.9g), Frosted Flakes (26.8g), Reduced-Sugar Frosted Flakes (26.3g), Honey Crunch Corn Flakes (26.1g), Marshmallow Froot Loops & Cocoa Dyno-Bites (25.9g), Apple Jacks with Marshmallow (25.1g), Golden Crisp & Fruity Dyno-Bites (24.3g), Golden Puffs (24.2g), Honey Smacks (23.9g), Bran Flakes (23.8g), and Fruit & Nut Muesli (23.3g). .
http://www.healthaliciousness.com/articles/images/cracker.jpg
#5: Snacks (Fat-Free Potato Chips)
Carbohydrate 100g
Per ounce (28g)
Percent Carbohydrate
83.8g
23.5g
84%
Other Snacks High in Carbohydrate (Grams per 2 cakes/crackers): Rye Wafers (17.6g), Rye Crispbreads (16.4g), Corn Cakes (15g), Brown Rice Cakes (14.7g), Multigrain Rice Cakes & Buckwheat Rice Cakes (14.4g), Fat-Free Saltines (8.2g). Grams per ounce: Pretzels (22.8g), Unsalted & Low-Fat Tortilla Chips (22.4g), Popcorn (21.8g). 

http://www.healthaliciousness.com/articles/images/birthday.jpg#6: Cookies & Cakes (Fortune Cookes)
Carbohydrate 100g
Per cookie (8g)
Percent Carbohydrate
84g
6.7g
84%
Other Cookies & Cakes High in Carbohydrate (Grams per ounce): Fudge Cake Cookies (21.9g), Gingerbread Men & Plain or Low-Fat Graham Crackers (21.8g), Gingersnaps (21.5g), Sugar-Free Chocolate Cookies & Animal Crackers (21g), Butter Cookies (20.8g), Vanilla Cream Sandwich (20.7g), and Low-Fat Vanilla Wafers (20.6g). (Grams per piece or slice): Coffee Cake (29.6g), Fruit Cake (26.5g), Sponge Cake (23.2g), Low-Fat Cake Snacks (19.6g), and Fat-Free Devil’s Food Cake (11.9g). 
http://www.healthaliciousness.com/articles/images/flour.jpg#7: Flour (Rice Flour)
Carbohydrate 100g
Per cup (158g)
Percent Carbohydrate
80.1g
126.6g
80%
Other Types of Flour High in Carbohydrate (Grams per cup): Potato Flour (133g), Barley Malt Flour (126.8g), Brown Rice Flour (120.8g), Barley Flour (110.3g), Wheat Flour (95.4g), Yellow Corn Flour (89.9g), Dark Rye (87.8g), Millet Flour (86.9g), Whole-Grain Wheat Flour (86.4g), Buckwheat Flour (84.7g), Light Rye (78.2g), Medium Rye (76.9g), Oat Flour (68.3g), and Chickpea Flour (53.2g). 

http://www.healthaliciousness.com/articles/images/jam.jpg#8: Jams & Preserves 
Carbohydrate 100g
Per tablespoon (20g)
Percent Carbohydrate
68.9g
13.8g
69%
Other Jams & Preserves High in Carbohydrate (Grams per tablespoon):Marmalade (13.3g), Apricot Jam (12.9g), and Dietetic Jam (7.5g). Click to see complete nutrition facts.

http://www.healthaliciousness.com/articles/images/pizza.jpg#9: Bread, Toast, Bagels, Pizza (Cinnamon-Raisin Bagel, toasted)
Carbohydrate 100g
Per bagel (99g)
Percent Carbohydrate
59.3g
58.7g
59%
http://www.healthaliciousness.com/articles/images/french-fries.jpgOther Breads, Toast, Bagels & Pizzas High in Carbohydrate (Grams per slice/piece): Deep Dish Cheese Pizza (39.5g), Pan-Dulce (35.5g), Whole-Wheat Pita (35.2g), Pita Bread (33.4g), Thin-Crust Cheese Pizza (27g), Whole-Wheat English Muffin, toasted (26.9g), English Muffin (26.2g), Raisin Bread (16.5g), Flour Tortilla (15.4g), White Bread, toasted (14.7g), Wheat Bread (14.3g), Wheat Germ Bread (13.5g), Whole-Wheat Bread, toasted (12.8g), . 
#10: Potatoes (Hash Browns)
Carbohydrate 100g
Per cup (156g)
Percent Carbohydrate
35.1g
54.8g
35%

Other Potato Products High in Carbohydrate (Grams per serving): Whole Baked Potato (36.6g), One 3.5oz (100g) piece of Candied Sweet Potato (33.7g), 10 French Fries (21.2g), 1 Medium Potato Pancake 

Tuesday, December 29, 2015

Factory Farm "Cannibalism" and RISING Antibiotic Use Pose Serious Threats to Human Health

Factory Farm "Cannibalism" and Rising Antibiotic Use Pose Serious Threats to Human Health

December 29, 2015 
By Dr. Mercola
In 2014, nearly 10% of the entire swine population in the U.S. was wiped out by the Porcine Epidemic Diarrhea virus (PEDv) — a highly lethal virus traced back to pig's blood used in piglet feed.
At the time, I noted that this was a perfect example of what tends to happen when you "cannibalize" the food system; feeding animal parts back to animals of the same species. This is especially true for herbivores like cows, where the practice is associated with lethal Mad Cow disease.
Pigs are omnivores, but even there the cannibal solution can lead to serious problems. You'd think the industry would have learned its lessons by now, but recent developments suggest otherwise.

Infected Pigs and Contaminated Manure Used to Combat Lethal Pig Virus

There's no effective vaccine against PEDv, so to thwart the reemergence of the virus in offspring, some farmers are now feeding the intestines from baby pigs that died from the disease to their breeding hogs.1 According to Reuters,2 this "allows female hogs to become infected and pass on immunity to piglets ...
Those fed infected food or otherwise exposed to the virus usually become sick for a few days, but then get well again." Other farmers are spraying their pigs' noses with a mixture of water and hog manure contaminated with the virus, in the hopes of creating a "natural vaccine."
Yet another strategy being employed is to identify carriers of the virus, and then mix their manure into the feed given to female breeding hogs, "so they can pass on antibodies to piglets through their milk."
So what we have here is a situation where an exceptionally lethal virus was created by overuse of antibiotics in the animals; which was then spread by feeding contaminated pig's blood to piglets; and now the "solution" is to feed infected pig remnants and contaminated manure to breeding pigs.
What could possibly go wrong?
It's worth noting that PEDv is not considered a food safety concern, for the fact that it is not transmissible to humans. However, it may simply be a case of not knowing what we don't know.
To illustrate this point, researchers are now suggesting Alzheimer's may be a slow-acting form of the human version of Mad Cow disease, known as Creutzfeldt-Jakob disease (CJD). Infectious prions that cause neurodegeneration appear to be at work in both cases.
So, what might the ultimate outcome be when we eat pork that has been fed pig parts and manure contaminated with a mutated PEDv virus? It may be safe. Then again, it might not.
All I'm certain of is that the practice of feeding animal parts to animals — the cannibal food system — is fraught with potential health hazards. Overall, it's a bad idea.

Antibiotic Use Is Rising, Despite Worldwide Warnings of 'Antibiotic Apocalypse'

The PED virus was traditionally a relatively mild pathogen. Only recently did it suddenly evolve into a far more aggressive version, with a mortality rate of nearly 100 percent among affected animals. This is what typically happens when antibiotics are overused.
For years, experts have warned us that we must rein in the use of antibiotics as they lose their effectiveness in human medicine. Since 80 percent of antibiotics used in the US are given to livestock, food producers have been urged to cease giving animals antibiotics for non-medical purposes.
Despite such dire warnings, agricultural use of antibiotics in the U.S. rose by 23 percent between 2009 and 2014.3 As noted by NPR:4
"If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs, and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.
But if you go by the government's data on drugs sold to livestock producers, it's a different story.
According to the Food and Drug Administration,5 which compiles these numbers, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.
And most alarming to public health advocates, sales of antibiotics important in human medicine went up 3 percent from 2013 to 2014, the FDA found. That's just slightly less than the 5-year trend."

Failure to Limit Ag Use of Antibiotics Puts People's Health at Risk

An estimated 2 million Americans become infected with antibiotic-resistant bacteria each year, and at least 23,000 of them die as a direct result of those infections. This is already a staggering number, but the problem is predicted to get far worse.
A 2015 report6 commissioned by UK Prime Minister David Cameron estimates that by 2050, antibiotic resistance will have killed 300 million people, with the annual global death toll reaching 10 million, and the global cost for treatment reaching $100 trillion.
To curb antibiotic use on farms, the FDA issued guidance on agricultural antibiotics on December 11, 2013,7,8 but it didn't go anywhere near far enough.
Drug companies were simply asked 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.
However, farmers are still allowed to use antibiotics for therapeutic purposes, without restrictions on how long the animal can be treated. This loophole allows them to continue feeding their animals antibiotics for growth promotion without actually admitting that's the reason for doing so.9
Considering the fact that sales of antibiotics that are important for human medicine went up 3 percent in the year after the FDA's guidance was issued, it seems this strategy has utterly failed to address the problem.
Drug companies continue to sacrifice human lives to keep animals on drugs, and CAFOs ignore the health risks in the name of economy.

California Steps Up With Statewide Legislation

To address these federal regulatory shortcomings, California recently passed its own state law to restrict antibiotic use in livestock.10
While the bill still allows antibiotics to be used as "prophylaxis to address an elevated risk of contraction of a particular disease or infection," the drugs cannot be used "in a regular pattern."
This minor detail closes the loophole that allows farmers to simply change the stated reason for why they're dosing their herd. The bill, which was signed by Gov. Jerry Brown on October 10, 2015, will go into effect in 2018.
Between now and then, California livestock producers will have to figure out how to keep their animals healthy without the routine use of antibiotics. As reported by Aljazeera,11 researchers are investigating the use of prebiotics, probiotics, and certain herb and plant extracts, such as oregano and thyme, known for their antimicrobial properties.

Proof That End of Medical Antibiotics Is Close at Hand

The fact that the livestock industry has been so reluctant to act in the best interest of mankind is atrocious. They clearly waited far too long, because we may already have crossed the threshold of "no return."
Researchers recently discovered a new gene, called mcr-1, in pigs and people in China12,13,14,15 — a gene mutation that makes bacteria resistant to our last-resort class of antibiotics. This is precisely the nightmare scenario scientists have been warning us about.
In fact, it's a bit worse than predicted. The resistance provided by this gene mutation has "epidemic potential," as the rate of transfer between bacteria is exceptionally high. This means the drug-resistance can easily spread from one bacterium to the next, quickly eliminating the possibility of medical treatment for an ever-growing number of bacterial infections.
In addition to finding the gene in pork and chicken samples, it was also found in 16 patients being treated for infections, showing it's already making its way into the human population, by way of contaminated meat.
As reported by Scientific American:16
"Researchers ... found the gene, called mcr-1, on plasmids — mobile DNA that can be easily copied and transferred between different bacteria. This suggests 'an alarming potential' for it to spread and diversify between bacterial populations, they said.
The team already has evidence of the gene being transferred between common bacteria such as E.coli ... and Klesbsiella pneumoniae ... This suggests 'the progression from extensive drug resistance to pan drug resistance17[i.e. bacteria resistant to all treatment] is inevitable,' they said. '(And) although currently confined to China, mcr-1 is likely to emulate other resistance genes ... and spread worldwide.'"

Mcr-1 Found in German Patient, Contracted Via Contaminated Meat

It gets worse. As it turns out, mcr-1 is not confined to China anymore, thanks to meat exports. As reported by Forbes18 on December 10, 2015:
"This week ... the Danish National Food Institute reported that they also ... found the mcr-1 gene in the blood of a patient and in five poultry samples that originated in Germany between 2012 to 2014. The patient had not left the country and was believed to have become infected by eating contaminated meat.
The genes found in the poultry were identical to those from the Danish patient and from China ... With the recent Chipotle E. coli outbreak, it's not hard to imagine the nightmare scenario of a foodborne outbreak from one of these new, highly resistant strains ..."
Add to this the recent finding that DNA from antibiotic-resistant bacteria are also airborne, and have been found in water as well, and it would appear we are now in the beginning of the end of the antibiotic era. In the near future, even simple infections may become life threatening, and medicine will have nothing to offer to these patients — all because factory farmers wanted to produce more for less money. Hardly the bargain they promised, if you ask me.

How Can You Protect Yourself and Your Family?

There's no sugar-coating it. We're at a critical junction, and we have to get serious about this issue. Tens of millions of people are likely going to die in the coming decades as a result of widespread antibiotic abuses. The presence of mcr-1 may further speed up the prevalence of bacteria impervious to every single antibiotic currently available. There are no quick and easy answers here.
The impending superbug crisis needs to be addressed from a number of different angles, but eliminating antibiotics for growth promotion and prophylactic purposes in livestock and fish production is perhaps the most pressing priority. As a consumer, you can add pressure on the industry and hasten this change by demanding antibiotic-free meats and animal products, no matter where you shop and eat.
Ideally, buy directly from a local farmer or rancher who raises his animals according to organic standards. Sustainably raised,grass-fed meats are also less likely to be contaminated with pathogenic bacteria. This goes for pork and chicken (and their eggs) as well. 
Besides talking to your local grocer or farmer, and restaurants you frequent, you can also make your voice heard by signing the Organic Consumers Association's petition calling for a mandatory ban on sub-therapeutic doses of antibiotics for livestock.
Also limit your own antibiotic use to when absolutely necessary. Focus on strengthening your immune system instead. As an all-around preventive measure, you'll want to make sure your vitamin D level is optimized year-round. Also avoid antibacterial household products.

Healthier and Safer Food Resources

If you reside in the U.S., the following organizations can help you locate sustainably raised foods, including grass-fed meats:
Weston Price Foundation 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.
Local Harvest — 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.
Farmers' Markets – 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.
FoodRoutes — 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.