“Most people know that you can get sick from eating tainted ground beef.
Now a new report has a lot more detail about the safety of ground beef tested across the United States. Some of it has bacteria that produces a toxin that can’t be destroyed, even with proper cooking. And it turns out that conventionally produced beef — the kind sold in most stores — had twice as many superbugs as beef raised in more sustainable ways. (At the most basic level, that means beef raised without antibiotics.)” (Washington Post)
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