The Most Common Hormones in Beef Products

It has long been suspected that hormone-treated meat may adversely affect human health. In 1988, the joint Food and Agriculture Organization / World Health Organization and the US Food and Drug Administration considered the meat residue of treated animals safe for consumers. However, the conclusion about the safety of hormones has been reconsidered.

"Some people cited European ban as evidence of hormonal concern to hormone-treated beef, but European scientists confirmed that it is safe to use hormones in cattle production. High Since quality American beef is more efficient and economical, it is the biggest competitor of beef production in Europe, it is common only among consumers.Activities on the coast or on the Internet, our hometown People have real doubts and concerns about food. Do not miss the opportunity to be a supporter of the beef industry

Artificial growth hormone is used by most beef cattle producers in Canada and the USA to increase daily weight gain and lean meat production. These hormones are banned in the EU. Europeans think that forbidden artificial hormones are reasonable because it is not yet clear whether there is any health risk. Nevertheless, some Canadian consumers demand beef without artificial hormones, and organic beef producers are increasing more and more to satisfy this consumer's preferences. Synthetic growth hormone is usually introduced as particles embedded in the ear, and some of the animals do not enter the food chain.

Hormones are still used as growth promoters for cattle and sheep. It is estimated that two thirds of cattle kept in the United States are given hormones (usually testosterone or estrogen) to promote growth. After meeting the US Department of Agriculture, producers of milk and lamb can use the term "hormone free management" on the label. That is, hormones are not used for breeding animals. If you eat beef and lamb, I ask you to find such a product. The US Department of Agriculture must remain in place for some time before slaughtering in order to keep residual animals on the farm below federal limits, but for farmers to prevent or treat diseases of all breeding animals Admitting to use antibiotics. Still, I think that this is not wise because antibiotic-resistant bacteria are increasing worldwide. The absence of the term "addition of antibiotics" in meat or poultry products indicates that the producer meets the requirements of the US Department of Agriculture's Food Safety Inspection Service, ie breeding animals without antibiotics I will.