Fermenting sausages using lactic acid producing bacteria is a curing process that has been used by many cultures for centuries. However, researchers have recently discovered that this curing method can contribute to intestinal health problems for many people.
Antibiotics, Lactic Acid and Gut Health
Antibiotics have been used extensively since the middle of last century to prevent illness and promote weight gain in large scale agricultural livestock lots. Antibiotics are added to feed that is given to cows, chickens, pigs and other livestock that are raised for consumption by humans. The antibiotics remain in the meat once it is processed and is transferred to humans when they consume the meat.
When meat is processed for products such as sausage, often a portion of the meat remains uncooked as part of the food preparation process. Lactic acid producing bacteria are added to induce fermentation, which gives sausage its distinctive taste and appearance. However, the antibiotics in the meat are ineffective in killing off all of the dangerous bacteria that can contribute to intestinal distress.
Another factor that scientists discovered in testing bacteria in fermented meats is the effect of the antibiotics contained in the meat on humans. They found that these antibiotics also contributed to killing helpful intestinal flora in humans, adding to the potential to create poor gut health in humans.
As a result, antibiotics added to livestock feed impacts humans in numerous ways. It not only can make the fermentation process, which should make food safe, ineffective, but it also contributes to potential problems with healthy gut bacteria in humans.
Although the intention in adding antibiotics to animal feed may be to protect both humans and animals from illnesses, in effect, they actually contribute to larger problems with food. Antibiotics have been associated with weight gain and the growing obesity problem in the United States and other developed countries. Better alternatives include organic grass fed beef and other forms of protein and non-GMO fermented soy products.
– The Alternative Daily
Sources:
http://www.eurekalert.comÂ
