Bacon is a guilty pleasure of many — with your eggs at breakfast, in your sandwich at lunch, or chopped up and stirred into your stew for dinner. And there's plenty of desserts that incorporate it, too. But, while we know it's not exactly the healthiest addition to our diet, there's another reason we ought to cut back. It's called ractopamine
, and, unfortunately, it might be in most of the bacon you consume.
This is a part of a class of drugs typically given to animals called beta-antagonists. The point is to pack on the muscle weight in the animals by increasing protein synthesis. Included in these animals are pigs. Ractopamine is fed to nearly 60 to 80 percent of US pigs in the weeks before they're slaughter.
While you may have never heard of this drug before, the USDA is creating a buzz because of it, as they just recently approved meat manufacturers the opportunity to include "produced without ractopamine" on their labels if they do, indeed, have pigs free of it.
Why is this drug considered to be a bad thing? The verdict is technically still out research wise, however it has been found to cause hyperactivity, broken bones, death, and other issues among pigs the FDA says.
Want to be safe rather than sorry? Try avoiding it by buying organic, buying small and local, going natural label wise, and opting for grocery stores like Whole Foods that only source meat that hasn't been produced with it.
What do you think of these findings?
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