As we keep feeding our livestock antibiotics, we are creating a breeding ground for bacteria that can lead to untreatable ailments. Full Story »
Posted by Lynn Caporale - via Nicholas Kristof, New York Times (Most Emailed), New York Times (Opinion), Joey Baker (t), George Moga (t), Umbreen Bhatti (t), Marc Dangeard (t), Wil Kristin (t), Josh_Young (t), Jon Mitchell (t), Rachel Fus (t), serbian models (t), Donica Mensing (t)
Kristof provides numerous links to support his claims and raises awareness about an issue that doesn't seem to garner much attention when competing against more sensationalist news available at just about any hour or any day. Although it is written in an informal style, this may indeed be a plus in that it has the potential to reach a larger audience, including people who ordinarily may not open a newspaper or spend much time laboring through formally crafted "investigative" pieces.
Given that the US experiences cancer rates of 1:3, as well as the fact that antibiotic-resistant strains of bacteria surface daily, understanding where the barriers are in changing our food industry are essential. Kristol's piece brings us this information and helps us understand not only who, but why as well.