The Marshall Protocol Study Site > PROF. MARSHALL'S PERSPECTIVE > Prof. Marshall's Perspective > High levels of resistant bacteria found in Meat
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The Marshall Protocol Study Site > PROF. MARSHALL'S PERSPECTIVE > Prof. Marshall's Perspective > High levels of resistant bacteria found in Meat |
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| Moderated by: Prof Trevor Marshall | ||
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Prof Trevor Marshall Foundation Staff 
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http://www.reuters.com/article/2011/04/15/us-food-bacteria-study-idUSTRE73E65L20110415 So now we know. For sure, not just guessing  ..Trevor.. ps: If the FDA know the bacteria are "always going to be there" and that they are antibiotic resistant, then surely these bacteria would be harmful, de-facto? Is the FDA admitting that they already know in-vitro studies of activity and resistance of bacteria bear no resemblance to the in-vivo environment? |
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Verena Member* 
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Trevor, thank you for the link. It does not really come as a surprise. Especially that turkey is the animal with the heaviest load. Not going into details here, though... Since ages I am trying to figure out, which Antibiotics are beeing used on the farms, but the only information I got so far is "Antibiotics". Is there a possibility to get informations about the actual types beeing used? Are they using Tetracyclines f.e.? Best, Verena Last edited on Fri Apr 15th, 2011 10:50 by Verena |
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jrfoutin Research Team 
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Brief report article: http://cid.oxfordjournals.org/content/early/2011/04/14/cid.cir181.full.pdf Conflicts of interest statement seen at end of article written by Lance B. Price et al. This article is currently being cited differently over major news outlets, so feel free to get informed at the source. Notice figure 2 Phylogenetic relationships. Turkey, pork and chicken each sport a dominant different resistance spectrum (even beef has a dominant pattern, but it seems to be a good place to find a more balanced risk mix of many). I only point that out because a lot of media articles are citing turkey meat as a real big problem, but the way I see it, beef has a more even distribution across many different strains. Knowing how these little beasties like to work together in teams, I'd worry more about raw beef coming on with a well-trained team effort. The antibiotics to which the staph was resistant included: penicillin and ampicillin; erythromycin; tetracycline; oxacillin, the more modern form of the drug methicillin; the drug combination quinupristin/dalfopristin, known as Synercid; the fluoroquinolones levofloxacin (Levaquin) and ciprofloxacin (Cipro); and the last-resort drugs for very serious staph infections vancomycin and daptomycin. One staph isolate was resistant to nine different antibiotics. I'll have another round of olmesartan, instead, please. CNN's Maria Cohen said it was a "touch" infection problem. Eating cooked meat (ingest no raw meat) and preparing food with careful clean handling was her recommendation. Terms for "flesh eating" drug-resistant bacteria often include: MRSA (Methicillin-resistant Staphylococcus aureus) HA-MRSA (hospital acquired Methicillin-resistant S. aureus) CA-MRSA (community acquired methicillin resistant S. aureus) I still think the only way to win personally and collectively as a society is to fully enable everyone's immune system, and learning to work with the environment we are in. But that's just conjecture and speculation on my part after reading a raft of articles about bacteria, virus, fungii, pleomorphs and the like for the last 6 years. Choose well, get well--Janet |
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Cynthia S Foundation Staff 
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Seems like those with a leaky gut mentioned in another thread are at the biggest risk, as the bacteria can enter the blood stream/internal tissues without even a how-do-you-do from the immune system. Cynthia |
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ChrisMavo Member 
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Interesting! So the CWD bacteria that caused my ALS probably came from all that rare steak I used to eat!! With the current sushi craze, especially here on West Coast, they should do this same study on seafood. |
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Verena Member*
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The antibiotics to which the staph was resistant included: penicillin and ampicillin; erythromycin; tetracycline; oxacillin, the more modern form of the drug methicillin; the drug combination quinupristin/dalfopristin, known as Synercid; the fluoroquinolones levofloxacin (Levaquin) and ciprofloxacin (Cipro); and the last-resort drugs for very serious staph infections vancomycin and daptomycin. One staph isolate was resistant to nine different antibiotics. Oh my god.... |
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mvanwink5 Support Team 
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Eating a salad from products that set on the same check out counter ringing up that dripping hamburger package can give you more than you bargained for.... |
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garyv . 
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ChrisMavo wrote: Interesting! So the CWD bacteria that caused my ALS probably came from all that rare steak I used to eat!! Not likely, Chris. Heat can actually cause bacteria to convert to the CWD form to survive. The MP Wiki states: Markova has provided evidence that E. coli can survive lethal treatments such as boiling or autoclaving (subjecting equipment to high pressure steam at 121 °C or more) by transitioning into the L-form.http://www.biolsci.org/v06p0303.htm The problem with antibiotic-resistant bacteria in commercial meat is primarily due to growers' routine use of antibiotics mixed into animal feed to prevent their sickly animals from dying. To maximize profits the current dominant livestock industry keeps its pigs and chickens cooped up in windowless buildings in cages so small they can't turn around, never seeing sunshine or green earth, and forced to breathe noxious, ammonia-fouled air. Its beef cattle are kept in huge malodorous waste-generating feedlots, standing up to their knees in mud and manure, injected with steroids, doused with pesticides, forced to eat a dusty, ground-up ration laced with antibiotics and chicken manure. There is another way to produce meat which is much tastier and more nutritious and much less contaminated--a way which not only respects the animals and the natural environment they inhabit, but also brings viability to the small family farmer and community scale agriculture. And, most importantly for this discussion, this other way does not require antibiotics. It's called grass-based farming, and you can view a brief list of its principles here: http://www.polyfacefarms.com/principles.aspx This is the farm BTW where I've been getting all my pork and chickens for over 20 years. Joel Salatin was also my mentor when I began raising my own grass-fed beef 16 years ago. In short, raising animals on fresh fertile green pasture in the open air and sunshine, insures that they live happy stress-free lives with strong immune systems which easily fend off microbes without man's help, just as their predecessors on the Great Prairie, the great thundering herds of bison, did for millennia. An excellent video about all this is "Food, Inc.," clips of which you can view here: http://www.ovguide.com/movies_tv/food_inc.htm BTW Chris, I prefer not to stress my bacteria with heat to push them into converting to CWD forms, so I eat all of this wonderful grass-fed meat and fat completely RAW.  Last edited on Sat Apr 16th, 2011 06:17 by garyv |
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chef bama Member 
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Just another scare story. Big Ag makes a much higher profit from carbs. Recently I read that Big Ag has to feed cattle their own special "probiotic" mix to help them digest when fed grains rather than grass. I'm curious what that mix is, and how much of it gets in the meat. |
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ChrisMavo Member
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Thanks for the interesting post Gary! We have some good grass-fed meat places here in San Francisco. I guess we'll start getting our meat products exclusively from them! |
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tammy1000 inactive member
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Generally speaking do the bacteria levels in fruits, vegetables, nuts, grains, etc. compare with bacterial load in meats? |
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Prof Trevor Marshall Foundation Staff
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tammy1000 wrote: Generally speaking do the bacteria levels in fruits, vegetables, nuts, grains, etc. compare with bacterial load in meats? In general -- I have found anything imported from a known-good source works out well, IMO. Remember that wherever you get them from, all plants or animals will be carrying a microbiota. The key is to find sources which you can enjoy without too many after-effects. Oh - and I use a cetylpyridinium chloride mouthwash several times a day.. Researchers of the salivary microbiome found (microscopic) wheat plants growing in their subject's mouths...We buy meat and nuts from Trader Joes. Meat is usually Australian or NZ lamb (which are not battery-farmed) or the occasional imported beef-steak. I have also found TJ's imported Canadian bacon is pretty innocuous (and sandwiches taste good with minimum effort). I have personally had to pick and choose nuts from time to time. At one stage they were selling air-roasted peanuts which would give blisters on my tongue if any remnants were left in the mouth. Probably full of bugs, I decided (anecdotally), but generally any of their dry-roasted almonds or cashews seem fine. Imported cheeses - Trader Joe's sells Dutch Gouda at $4.99 per pound -- are what we use. Fruits tend to be very variable, I try to stick to Bosc pears and Asian pears, but that is primarilly a taste preference... Tropical Papaya is really nice from time to time. Glass bottled Whole Foods Markets 1%-fat Pasteurized milk (Vit A, but no Vit D added) is our staple milk (Brougiere's factories, I think). TJ's imported Irish butter is nice. Am looking forward to enjoying the Korean beef when we visit Korea in a couple of weeks. I love beef from Asian sources... In general, I have no trouble eating when traveling, although I have recently started to carry Bactrim with me following a bout of diarrhea after returning from China (once)... Oh and the Shabu-Shabu meal Liz and I enjoyed in Little Tokyo the other day (frozen imported Japanese beef) was reallly, really, nice... |
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chef bama Member
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I haven't used the imported lamb, TJs or otherwise. for years, because it gives me a queasy nauseous feeling for a day or two afterwards ... have often wondered why. The only clue I have found is that some bacteria can live/multiply at refrigerated & frozen temperatures -- listeria was the main culprit. So although the meat is shipped cold, sitting in its cryovac bag, the bacteria in it continue to multiply in transit. Last edited on Sun Apr 17th, 2011 09:10 by chef bama |
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ChrisMavo Member
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We also shop at Trader Joe's for a lot of our food. I also enjoy their Organic Dark Chocolate bars!! Reasonable price, good quality most the time ... and satisfies my sweet tooth! |
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stuckpac Health Professional
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I have found the Organic Valley Organic NonFat Dry Milk Powder with no vit. D added to be a reasonable milk substitute when in an area where I can't find any whole milk with no added Vit. D. You can get it on Amazon.... |
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jrfoutin Research Team
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Verena, Antibiotic function on the MP has been noticed by our group. Recent changes in suggestions for abx use on MP reflect that comprehension. So many expect the solution to be what we take for a quick fix, but preventative may be the solution with long-term enabled immune functionality, instead. Best to all--Janet |
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TXPam member 
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"Reportedly, about 70 percent of the ground beef sold at supermarkets today contains pink slime." Found this info on "pink slime" featured today on the Ask Dr. Weil website & thought it might be of interest: http://www.drweil.com/drw/u/QAA401111/Purging-Pink-Slime.html We buy organic ground meat & then freeze it before using. But for anyone on a tight budget, or unable to find organic meat in their area, avoiding pink slime may be more challenging. |
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eClaire member 
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Trevor wrote: "cetylpyridinium chloride mouthwash several times a day.. Researchers of the salivary microbiome found (microscopic) wheat plants growing in their subject's mouths..." Does anyone know any brand names for mouthwash with this in it so I don't have to read every mouthwash label on the shelves? Also, wheat plants growing in subjects mouths gives a new twist on celiac's disease.  Thanks, Claire |
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TXPam member
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Hi Claire. In another thread, Dr. M. wrote about this mouthwash: Crest 'Pro-Health' 'Night' with the active ingredient, Cetylpyridinium Chloride. Other ingredients were: water, glycerin, flavor (minty), zinc lactate, methylparaben, sodium saccharin, sucralose, propylparaben, poloxamer 407. Though I can't vouch for whether these are MP-approved, here's a link that may show you more: http://dailymed.nlm.nih.gov/dailymed/drugInfo.cfm?id=29775 If you copy "Cetylpyridinium Chloride" into the search box, you'll get additional brands shown, with photos of their ingredients labels. Can't guarantee that every one will have the Cetylpyridinium Chloride, but might make searching for products a bit easier. |
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findinganswers member
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The first time I used Crest Pro-Health Multi-Protection Rinse, Clear Mint (this kind does not contain stannous flouride), I became very spacey (mentally) and my short-term memory problems increased (this lasted until early afternoon on the day of the morning I first tried it). I didn't use it for about a week after that, then started using it again only at night before bed and in a smaller amount (like every other night). It still seemed to cause the mental symptoms for from about 4 days to a week or so (and during this time I did not use it every single day). After that, I started using it every day, then in the morning and at night, and I did not notice any of the mental symptoms any more. Last edited on Sun May 20th, 2012 17:17 by findinganswers |
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TXPam member
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One more reason to avoid commercially produced beef Found this article about the anti-asthma drug, Zilmax - and why it's finding its way into the commercially-raised beef industry: Why Beef Is Becoming More Like Chicken Pgeek - shortened link. |
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Jermack Member
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http://www.nature.com/nm/journal/vaop/ncurrent/full/nm.3145.html |
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pgeek Support Team 
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Jermack wrote:http://www.nature.com/nm/journal/vaop/ncurrent/full/nm.3145.html Perhaps a little off-topic, but interesting nonetheless. If this (somewhat mouse-based) research is applicable in humans, it's another example of a common supplement with deleterious long=term effects: Abstract |
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Markt9452 Member* 
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