Category: Animal agriculture

Reports from Greenpeace itself have highlighted that the current livestock system is one of the biggest threats to the planet's future, influencing their strong promotion of plant-based foods. This leads many to question: is Greenpeace vegan, or is their stance more nuanced?

According to the CDC, around 2.8 million Americans are infected with antibiotic-resistant bacteria each year, raising questions about the link to agricultural antibiotic use. This has led many to wonder: does all meat have antibiotics? The simple answer is no, due to strict government regulations and withdrawal periods designed to keep residues out of the food supply.

According to the Egg Farmers of Canada, all eggs sold commercially in Canada are antibiotic and hormone-free. This comprehensive guideline breaks down how stringent regulations ensure that even if hens are treated with antibiotics, their eggs will not enter the food supply until the withdrawal period is complete and no residues remain.

According to the USDA, all meat and poultry sold in the United States must be free of antibiotic residues before it reaches consumers. So, is it legal to put antibiotics in chicken? The answer is nuanced, depending entirely on the purpose and veterinary oversight of the treatment.

An average large egg contains about 24 mcg of iodine, which is approximately 16% of the daily value. This essential mineral doesn't appear naturally in eggs at a fixed level but is a direct result of the iodine content present in the hen's feed.

According to extensive research, the color of an eggshell is determined solely by the breed of the hen that laid it. This fact directly challenges the common misconception and marketing hype suggesting that blue eggs are healthier than brown eggs, when in reality, the nutritional content is identical under similar farming conditions.

According to the Food and Drug Administration, the levels of added growth hormones in food are extremely low and considered safe for consumption. All foods, both animal and plant-based, contain naturally occurring hormones, which are essential for growth and development. This article explores the difference between natural and added growth hormones in our food supply and evaluates the science behind their safety.

According to the U.S. Food and Drug Administration (FDA), the first genetically modified pigs were approved for use in both food and medicine in December 2020. This milestone ushered in a new era of animal biotechnology, presenting questions about what is genetically modified pork, how it is created, and what it means for consumers and the food industry.

Since the 1950s, federal regulations overseen by the U.S. Food and Drug Administration (FDA) have prohibited the use of added hormones and steroids in all poultry production. This makes it illegal to give hormones to chickens for growth promotion, despite common public misconceptions.

In 2017, the FDA reported a 33% decrease in domestic sales of medically important antibiotics for use in livestock, but the practice of using antibiotics in animal agriculture continues. Consumers often wonder: does supermarket meat contain antibiotics, and is it safe? Understanding the regulations and differences in farming practices is key to making informed choices about the meat you buy.