Do you think ground turkey is a healthy alternative to
hamburger?Well think again – a report
published by Consumer Reports showed deadly bacteria in almost all ground turkey
samples .To make matters worse, many of
the bacteria found were resistant antibiotics.
Some of the samples even contained the deadly virus MRSA (methicillin-resistant
staphylococcus aureus).
The Consumer Reports study tested for
five types of bacteria within the 257 samples of ground turkey which
were purchased at various stores and major retailers across the nation. Bacteria from fecal matter was found on most
of the samples, and one or more of the following types of bacteria could be
found on 90% of the samples.
1. Campylobacter
2. Salmonella
3. Staphylococcus aureus
4. E. coli
5. enterocuccus
It is interesting to note that
turkeys who were raised without antibiotics had less antibiotic resistant bacteria
than the turkeys who received daily antibiotic dosing, a common practice by commercial
turkey farms believed to promote growth. However, even the organic and antibiotic-free
samples had a high rate of bacteria contamination.
Consumption of red meat has a direct link to increased risk
of heart attack, according to a new study.However, in this study, the culprit is not saturated fat, but the
carnitine that is abundant in red meat.The bacteria in the human digestive tract converts carnitine into a
little known substance called TMAO, which may be the culprit associated with
heart disease and heart attacks.After
the liver produces the TMAO, it is released into the blood stream.Increased TMAO in the blood stream is a
proven predictor of heart attack risk. TMAO allows cholesterol to penetrate artery
walls as well as prevents the elimination of excess cholesterol.
This particular study was led by Stanley Hazen of the
Cleveland Clinic, and published in Nature magazine.