You don’t need ME to tell you the importance of a dollar. After all, you didn’t earn those gray hairs for nothing.
You know how to make your cash count and stretch further. That’s why you may feel a bit bad from time to time about cracking open your wallet and shelling out the extra scratch for organics.
Well, if that’s the case I’ve got some news you’re going to want to hear. It’s a revelation that’s bound to make you feel a whole lot better about that extra investment.
It turns out organic foods ARE worth every last penny… just like I’ve been telling you for years. And if you haven’t already ponied up the extra cash for them, it’s time stop being chicken.
But here’s the thing. It’s not JUST a matter of better quality and more essential nutrients. It’s a basic safety issue. Because new research reveals the TRUTH about organic poultry, especially chicken.
If you DON’T want to get sick from your food… if you DON’T want to risk infection… and if you DON’T want to suffer the worst case of food poisoning of your life… then you NEED to make sure all your chicken is 100 percent organic.
The deadly infection hiding in the poultry aisle
Cheap is always tempting. I get it.
Compare a pack of “ordinary” chicken – especially when it’s on sale – to a smaller, pricier package of organic poultry, and you have to wonder if it’s REALLY worth it.
Or maybe you walk past the rotisserie counter and see a fresh, plump, juicy bird fully cooked, with a gorgeously crisp skin for just $4.99. It’s hard to resist putting one in your cart.
Some of those chickens are so big you can eat the leftovers for days.
But that low price comes at a much higher cost than you might realize. Testing has confirmed conventional – aka non-organic – chicken is MUCH more likely to be harboring the gross, scary germs behind food poisoning.
It’s not just any old stomach-turning bacteria, either.
In many cases, they’re SUPERBUGS, which are resistant to drugs. And that means the infections are much more difficult to treat. Not to mention far DEADLIER, too.
Chickens are often raised with antibiotics for two reasons:
- It helps keep them from dying in the filthy conditions found in factory farms.
- It has a very profitable side effect of making them grow fatter faster.
But there’s a dangerous and sometimes deadly side effect.
Dosing up the chickens with antibiotics causes the germs found on those filthy farms – including salmonella – to build immunity to the drugs since they’re exposed so often.
2 ways to make your chicken meals safer
And those germs don’t stay there on the farm. They can end up in the meat.
New tests found that conventional chicken is TWICE AS LIKELY to have superbug germs crawling on it than organics.
So let me give you two steps to take to help protect yourself and your family…
Step 1: Go organic, of course. As the study shows, you’re less likely to encounter these bugs on organic poultry. The next-best option is chicken that says “raised without antibiotics” or “no antibiotics ever.” Ignore just about all other phrases – most of them have wiggle room for a certain amount of antibiotic use.
Step 2: Take a probiotic supplement to help arm your natural defenses. These supplements can shore up the good bacteria in your gut. These good bugs are needed to fight off the damage of both antibiotic exposure and superbug germs.
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