Cycling UK Forum

simonineaston wrote: ↑13 Jul 2022, 6:37pm ps French charcuterie industry in trouble just now with recent report blaming nitriles for high levels of sundry unpleasant diseases.

al_yrpal wrote: ↑14 Jul 2022, 8:23am The thread is really about preservatives...we could talk about kimchi and sauerkraut too

Some people seem to think its about not eating meat...a welcome bit of thread drift from very limited subject matter.

Al

ANTONISH wrote: ↑7 Jul 2022, 5:08pm I like Parma ham - I don't eat a great deal of it but one advantage is that the only preservative is salt.
I have seen reports that the pigs involved are treated cruelly, pregnant sows kept in crates unable to turn round.

That put's me off the idea - I'm wondering if there is a British Parma ham alternative so that the UK animal welfare provisions apply.

Biospace wrote: ↑1 Aug 2022, 11:35pmBut since preservatives in the pork industry have been mentioned and red meat consumption so clearly linked to cancer, there's also the largely unmentioned drip-drip feed of antibiotics. I manage very well without them, to add them to my diet through meat eating doesn't appeal.

https://elifesciences.org/articles/74819

I seem to remember a political spat in 2006 when the EU were concerned the UK dairy industry wasn't sufficiently concerned with this, https://www.standard.co.uk/hp/front/bri ... 04351.html

Jdsk wrote: ↑2 Aug 2022, 10:35am

Biospace wrote: ↑1 Aug 2022, 11:35pmBut since preservatives in the pork industry have been mentioned and red meat consumption so clearly linked to cancer, there's also the largely unmentioned drip-drip feed of antibiotics. I manage very well without them, to add them to my diet through meat eating doesn't appeal.

https://elifesciences.org/articles/74819

I seem to remember a political spat in 2006 when the EU were concerned the UK dairy industry wasn't sufficiently concerned with this, https://www.standard.co.uk/hp/front/bri ... 04351.html

I'm very concerned about the effects of overuse of antibiotics in food production on antimicrobial resistance. But much less about residual antibiotics in my diet.

What's the harm about which you're concerned... antimicrobial resistance occurring after dietary consumption of antibiotics by humans?

Thanks

Jonathan

Biospace wrote: ↑2 Aug 2022, 2:10pm

Jdsk wrote: ↑2 Aug 2022, 10:35am

Biospace wrote: ↑1 Aug 2022, 11:35pmBut since preservatives in the pork industry have been mentioned and red meat consumption so clearly linked to cancer, there's also the largely unmentioned drip-drip feed of antibiotics. I manage very well without them, to add them to my diet through meat eating doesn't appeal.

https://elifesciences.org/articles/74819

I seem to remember a political spat in 2006 when the EU were concerned the UK dairy industry wasn't sufficiently concerned with this, https://www.standard.co.uk/hp/front/bri ... 04351.html

I'm very concerned about the effects of overuse of antibiotics in food production on antimicrobial resistance. But much less about residual antibiotics in my diet.

What's the harm about which you're concerned... antimicrobial resistance occurring after dietary consumption of antibiotics by humans?

You use the word 'harm', I said that eating animals which have been routinely fed antibiotics doesn't appeal.

Why not? Primarily because it is actively supporting an industry which is helping create AMR and so for an increasingly large number of humans to die, but also because they're used to allow conditions to exist which would otherwise see large numbers of animals die. Meat from an animal which isn't naturally healthy is not my choice of food.

The government is very clear on withdrawing drugs before animal slaughter and before milk is returned for human consumption.

Jdsk wrote: ↑2 Aug 2022, 2:17pm
Thanks.

It was the "add them to my diet through meat eating doesn't appeal" that led me to think that you were concerned about harm from them being in your diet.

I share your concern about animal welfare and about antimicrobial resistance from overuse of antibiotics in food production.

Jonathan

ANTONISH wrote: ↑3 Aug 2022, 9:10am The reason I started this post was because I found that the Parma ham I was consuming (in large part because of salt being the only preserving agent) was associated with animal cruelty,
I'm looking for a similar but "kinder" product.
It's very difficult to find any preserved meat product that doesn't contain nitrates - the "Wiltshire" ham mentioned upthread as I understand it refers to a process rather than a geographical area.
I don't think the labelling requirements extend to mentioning whether antibiotics have been used and I'm aware that in the past there has been extensive and sometimes illegal antibiotic use - presumably this could apply to all meat products.

Unfortunately my vegetable consumption is generally limited to an accompaniment to meat and fish - in that I find it OK but I don't fancy a plate of vegetables alone.

Biospace wrote: ↑2 Aug 2022, 2:33pmIs there much science relating to long-term, very low level (food residue) antibiotic consumption?

al_yrpal wrote: ↑3 Aug 2022, 10:12amPersonally I am relaxed about eating practically anything because of UK food regulations. Danger comes when one consumes large quantities of anything and with our highly varied diet and absence of allergies we just dont.

Jdsk wrote: ↑4 Aug 2022, 2:33pm

Biospace wrote: ↑2 Aug 2022, 2:33pmIs there much science relating to long-term, very low level (food residue) antibiotic consumption?

The most obvious risks are sensitivity, toxicity, and development of antimicrobial resistance.

The first two are not common clinical problems.

Development of antimicrobial resistance caused by dietary consumption by humans could occur in the gut or in sewage. Historically it wasn't always clear where resistance arose but that is no longer the case with current surveillance. Neither of these has identified dietary consumption as a contributor in the reports that I have read. Similarly reducing the risk from dietary consumption doesn't figure in any action plans of which I am aware.

Jonathan