FDA Reneges on Antibiotics in Factory Farms

With no notice other than a holiday-eve posting in the Federal Register, the US Food and Drug Administration has reneged on its long-stated intention to compel large-scale agriculture to curb over-use of agricultural antibiotics, which it had planned to do by reversing its approval for putting penicillin and tetracyclines in feed.

How long-stated? The FDA first announced its intention to withdraw those approvals in 1977.


For the same reason they’re so obsessed with swat-teaming raw milk producers.    Antibiotics and milk pasteurization make factory food possible, because it allows for filthy and inhumane living conditions for the animals and long delays getting to the dinner table without killing the customers outright.   Think about it.  This is part of a pattern, a deliberate government policy of inducing the centralization of food production in order to control it.  And we pay a heavy price, not just in the loss of family farms, but the loss of efficacy of antibiotics in treating human diseases.

There’s another aspect that only recently occurred to me: antibiotics kill your gut bacteria, the same part of your body which is targeted by glyphosate.   The health of your gut garden is crucial to having a healthy immune system, efficient digestion and avoidance of colon cancer.   This topic is still new in medical research but if there’s one thing we know from the infant science of medicine it’s that we are utterly dependent on a healthy relationship with the bugs around and inside us.

Testing factory food for the presence of bacterial spores, what kind of spores they are, whether they’re harmful, and whether their presence can be attributed to chance might be a productive endeavor.   A “surprise” would help explain why the FDA is so tenacious in pumping antibiotics into the food supply.

By the way, after drinking raw milk recently I remembered what real milk tastes like.  There’s a lot lost to pasteurization.

Localize or lose.

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