Originally Posted by Fancychooklady
Annie you may have missed my earlier post, but my point is that the use of antibiotics in our food chain is widely accepted . The FDA has given the industry until the end of 2016 to remove it . We've all seen the campaign about the over prescribing of antibiotics in medicine , what chance do we have if it is routinely used in the beef, poultry, pork and lamb industries ?
I have spoken with my feet, and walked away from medicated chick starter. There are alternative anticocidants on the market and one can only assume that their decision to use lasalocid sodium is one of economics.
Fancy .... I must have missed your earlier post - and this subject has been raised before, so I am not sure to which post you refer.
However, despite my being trusting of Barastoc not to 'hang themselves in reputation' by introducing too much anticoccidants into the chick starters and pullet growers, I am also much more on the side of natural foods, natural eating ( for humans, animals and chickens ). Barastoc ( and all poultry / horse / dog / cat feed producers ) would be out of business very quickly, if they overdosed things, and this can be checked by chemical analysis.
My original thinking was based on the fact that small chicks, and growing pullets do not lay eggs, and are not at the correct weight or size for meat eating. The pullet finishers and laying chicken foods I use, do not contain any anticoccidants. Pullets and older hens are also of the age and size to eat. ( sorry to the egg laying chook owners here ).
The fat chicken theory .... if anyone is as ancient as myself ... they would remember having a home chicken for Sunday lunch. They were never 'fat' ... they were skinny but tender enough, by comparison to todays' overstuffed chooks, who also perhaps still get growth hormones and other rotten stuff ( despite growth hormones being banned here, allegedly for the past 40 years ?? pardon my paranoia on that one ).
There are many cynical practices in the production of food stuffs for all living creatures.
One small ( but gross ) example of this, is garlic. Most everyone would have seen the lovely clean white garlic, packed in red net bags - and sold at a much cheaper price than the purple skinned ( Australian grown ) garlic. The white garlic comes from China, is grown in human excreta, ( not the bio-dynamic style that is properly matured for organic farming - here in Australia ) .... but is a willy nilly growing style - and the garlic when harvested is doused in bleach ( I presume to 'kill' off excreta germs ) .... hence its' white appearance. It is also sprayed with methyl bromide - a highly toxic substance, and often, a growth retardant to stop the garlic sprouting while in storage ). The minced garlic ( "made in China" bottles ) would be even more suspect if that is possible. Yet - there it sits on our shelves and in the vegie display cases.
That's just ONE of many.
I totally agree with your later post and the comment - " cancers seem to be so prevalent these days - food for thought" Our vegetables ( despite what Coles, Woollies and others might claim ) are indeed sprayed with insecticides and pesticides, mercilessly. I won't even feed my chickens ( let alone us ) with outer leaves of any greens, unless thoroughly soaked x 2 and hand washed. Not only food, but the water we drink !! ... loaded with chemicals which can be so easily smelled on it exiting the tap. I use boiled water myself, but apparently that does not diminish all the nasties in water, unfortunately.
Sorry this has been such a long reply, but thought that also for the benefit of others, I might toss in that gross garlic subject ....
Edited by Anniebee - 4/26/16 at 12:41am