10 Lebensmittel, die Antibiotika enthalten

Gibt es etwas im Leben, das kein zweischneidiges Schwert ist? Nehmen Sie zum Beispiel Antibiotika. Sie haben einst tödliche Krankheiten in bloße Schatten ihres früheren Selbst verwandelt, doch zu viel von dieser scheinbar guten Sache kann tatsächlich nach hinten losgehen. Sie wissen wahrscheinlich, dass Antibiotika nur bei Bedarf eingenommen werden sollten, da die Bakterien in Ihrem Körper gegen Medikamente resistent werden können, wodurch Sie anfällig für zukünftige, nicht behandelbare Infektionen werden [Quelle: MedlinePlus ].

Selbst wenn Sie alle Verschreibungsempfehlungen befolgen, besteht die Möglichkeit, dass Sie und Ihre Lieben über unsere Lebensmittelversorgung unwissentlich sowohl mit Antibiotika als auch mit resistenten Bakterien in Kontakt kommen. „Wenn wir uns durch die Nahrung, die wir zu uns nehmen, Teilzyklen willkürlicher Dosen von Antibiotika aussetzen, bleibt ein gewisses Maß an Antibiotikaresistenz zurück“, sagt David L. Katz, MD, MPH, Direktor der Yale University Prevention Research Center.

Obwohl einigen Lebensmitteln Antibiotika zugesetzt wurden, enthalten andere interessanterweise Antibiotika von Natur aus. Lesen Sie weiter, um herauszufinden, welche Lebensmittel in welche Kategorie fallen.

1. Fleisch von der Lebensmittelgewinnung dienenden Tieren
2. Blaubeeren
3. Milch
4. Schatz
5. Knoblauch
6. Pilze
7. Kohl
8. Zwiebel
9. Butter
10. Gewürze und Kräuter

Es ist wahr, dass Kühe und Hühner gelegentlich krank werden und Antibiotika benötigen, um sie wieder zum Gackern und Muhen zu bringen. Leider sind die meisten Tiere, denen fast täglich Medikamente verabreicht werden, vollkommen gesund, und genau hier liegt das Problem. In den USA und Kanada werden Tieren routinemäßig Antibiotika verabreicht, um die Gewichtszunahme zu fördern, obwohl ihre Verwendung zu diesem Zweck in vielen anderen Ländern seit langem verboten ist [Quellen: PBS , Charles ]. Beide Länder sind derzeit in Pläne verwickelt, bestimmte Antibiotika auslaufen zu lassen, obwohl es wahrscheinlich mehrere Jahre dauern wird, bis das Endziel erreicht ist [Quellen: Munro , FDA ].

Warum ist der Einsatz von Antibiotika so eine große Sache? Nun, Tiere können, ähnlich wie Menschen, antibiotikaresistente Bakterien entwickeln, wenn sie zu häufig Medikamente erhalten. Bakterien wiederum können in die Nahrung eindringen, die diese Tiere produzieren, wie Steaks, Rinderhackfleisch und Hähnchenbrust. Dann können diese Superbugs die Menschen krank machen, die sie essen. Da diese Käfer antibiotikaresistent sind, können sie sehr schwer zu behandeln sein [Quelle: CDC ]. Teufelskreis, oder?

Glücklicherweise gibt es Möglichkeiten, dieses Keimproblem zu umgehen. Achten Sie immer darauf, rohes Fleisch vorsichtig zu behandeln und vollständig zu garen, um Bakterien zu zerstören. Suchen Sie als zusätzlichen Schutz nach dem USDA Organic/Certified Organic-Label und/oder einem Food Alliance-zertifizierten Label, um sicherzustellen, dass Ihre Rinderhälfte nicht mit einer Seite Penicillin versehen ist [Quelle: Eating Well ].

Pestizide werden oft als notwendiges Übel angesehen, da viele Ernten ohne sie von Ungeziefer zerrissen würden. Antibiotika sind eine Schlüsselkomponente vieler Pestizide, und es wurde mindestens eine schwere allergische Reaktion gemeldet, wobei die Möglichkeit vieler anderer milderer Reaktionen unter dem Radar bleibt. Mit Pestiziden behandelte Blaubeeren waren in diesem Fall die Schuldigen, aber wirklich jedes andere Obst oder Gemüse, das unter solchen Umständen angebaut wird, ist eine potenzielle Bedrohung [Quelle: MedlinePlus ]. Natürlich werden Menschen mit bekannten Allergien jeglicher Art immer ermutigt, einen Epinephrin - Stift nur für den Fall eines versehentlichen Kontakts mit sich zu führen. Sicher ist sicher!

Seufzen. Ist nichts heilig? Milch wurde in den letzten Jahren aufgrund einiger weniger wünschenswerter Einschlüsse stark kritisiert, wobei Antibiotika ganz oben auf der Liste standen. Um fair zu sein, wird nur ein kleiner Prozentsatz der Milchlieferungen positiv auf illegale Antibiotikawerte getestet. Leider suchen Schnelltests oft nur nach einer kleinen Auswahl an Medikamenten in der Milch, und Schlachthaustests haben hohe Konzentrationen anderer Medikamente ergeben, die üblicherweise bei Milchkühen verwendet werden [Quelle: Neuman ]. Die Forschung hat das Vorhandensein von Arzneimitteln in Milch bestätigt, wobei insbesondere mindestens 20 pharmakologisch aktive Substanzen, einschließlich antibakterieller Mittel, gefunden wurden.

Many dairy enthusiasts are so eager to skip the meds, hormones and other chemicals often found in plain old milk that they go to significant lengths to purchase raw (unpasteurized) milk directly from dairy farmers. CDC discourages this practice though, since raw milk is one of the most common causes of foodborne illness, thanks to inherent bacteria. "It can be done, but as a routine practice, drinking raw milk increases the risk of the milk itself transmitting, not antibiotics, but the risk of infection," says Dr. Katz. He adds that milk is a good medium for bacterial growth, which is why the pasteurization process was invented in the first place.

So what are we supposed to enjoy with our cookies, exactly? Often, local dairies sell pasteurized milk with a zero antibiotic tolerance policy, or you can look for a commercial brand with a "no antibiotics" label.

Apparently, even honeybees get the sniffles from time to time. Antibiotics are routinely used by beekeepers to handle infectious situations and also to stimulate growth. As if we need cow-sized bees flying around! In all seriousness, antibiotic limits in honey are not as closely regulated as other food products, particularly troublesome considering that the honey has traditionally been used for medicinal purposes, like treating seasonal allergies and stomach ulcers. Rampant contamination by pesticides, heavy metals and even radioactive materials are also of great concern to honey purists [source: Al-Wali et al.].

In a very Catch-22 twist, honey is also a very well-known natural antibiotic, thanks to a particular protein that bees add to the mix, called defensin-1. The protein is so powerful that it is currently being studied for potential use as a burn and/or skin infection treatment and to counteract the effects of the dreaded MRSA (methicillin-resistant Staphylococcus aureus) [sources: Kwakman et al., Science Daily].

Garlic , in all its bad breath-inducing, but oh-so-flavorful glory, has been long-revered for its natural bacteria-fighting capabilities. In fact, it was even dubbed "Russian penicillin" during World War II because physicians fell back on garlic to treat illness when they ran out of prescription antibiotics [source: NYU Langone Medical Center].

Garlic also possesses an impressive ability to know when to say "when." Research has shown that the herb is adept at managing the level of Heliobacter pylori bacterium in the digestive tract, without completely eliminating it. Too much H. pylori can result in stomach ulcers, with too little causing other strain to the gut. Stomach cancer is one of the top two cancers worldwide, and the researchers found that populations that ate a lot of Allium vegetables (like onions, scallions but particularly garlic) had a lower incidence of stomach cancers [source: Sivam et al.]. Although the topic is still being studied, there is evidence that fresh garlic packs enough punch to kill nasty bugs like MRSA, Escherichia coli and Salmonella enteritidis [source: MedlinePlus].

To non-medical folks, it seems a little counterintuitive to turn to fungi to fight bacteria, right? As it turns out, mushrooms and their moldy brethren have a storied history of antimicrobial awesomeness. In fact, many major antibiotics, such as penicillin, tetracycline and streptomycin are actually derived from fungi. "In general, when we get actual antibiotics we are getting them from molds and fungi," Dr. Katz explains. "Mushrooms actually produce compounds that kill bacteria."

Modern research has confirmed the bacteria-fighting abilities of mushrooms, so add 'em to your next salad or sandwich for a healthy little kick. Be sure to choose an effective version, however. All mushrooms are not created medicinally equal, so stock up on heavy-hitters for best results. For example, the shitake variety is known for cancer, bacteria and virus-fighting capabilities, and is also an effective cholesterol regulator. Reishi mushrooms are similarly gifted, and also beloved for their impact on blood pressure regulation and anti-inflammatory abilities. For best results, select organic brands and stick with 'shrooms that grow on trees [sources: Williams, Mercola].

Red cabbage has long been respected for its powerful anti-inflammatory and anti-cancer powers, but is now gaining ground for its antibacterial capabilities, as well. Recent research actually revealed red cabbage to be surprisingly effective at combating even drug-resistant bacteria strains, like methicillin-resistant Staphylococcus aureus and E. coli [source: Hafidh, et al.].

Cabbage juice is also a favorite go-to of physicians and patients dealing with ulcers, because it is rich in lactic acid, which helps to keep healthy bacteria levels in check, while also doing battle with ulcer-causing bad bacteria. Cabbage's rock star status doesn't end there, however. Cabbage leaves have been used for centuries to treat mastitis (breast infection), which typically occurs in nursing mothers. Patients are instructed to apply the leaf directly to the breast as needed to fight infection [source: Banzer]. It may be slightly stinky, but it's effective!

Cooked or raw, onions are highly popular for adding flavor to many beloved dishes. Their history of powerful antibiotic capabilities makes me that much more likely to include them in my cooking this cold and flu season! Practically cousins to superstar garlic, onions contain sulfur compounds that have proven ability to ward off infection, even doing battle with resistant bacteria [source: Quigley].

Research has even examined the efficacy of onions against oral bacteria, and found that they are effective at managing bacteria associated with periodontal disease [source: Kim]. So add some raw onion to your sandwiches and chew thoroughly. You'll be doing yourself and your dentist a favor in the long run!

The butter products industry keeps ping-ponging around all over the place. In my lifetime alone, we've gone from butter to margarine back to butter again, based on various studies and other medical determinations regarding risk factors of these products. Although butter does contain some nutritional value (it's been found, for instance to contain a compound that protects you from tumor growth and cancer), many brands are under fire for having antibiotics contained in their creamy depths. That's thanks to the fact that the butter is produced using milk from dairy cows, which as we learned earlier are given antibiotics [source: Hari].

Your pancakes and muffins don't have to suffer, thankfully. Simply choose organic grass-fed or non-organic grass-fed butter the next time you hit the grocery aisle. Dragging great-grandma's churn out of the attic just seems like too much work!

A dusting of spices can do far more than add flavor to your food. They can actually retard microbial growth. Scientists at Cornell University found that allspice and oregano (as well as onions and garlic) killed 100 percent of bacteria they came in contact with, while thyme, cinnamon, cumin and tarragon killed 80 percent of bacteria [source: Cornell Chronicle].

Turmeric, an essential ingredient in curry, is widely known as a rock star of the spice world, thanks to both its bold flavor and antibacterial properties [source: Turmeric for Health]. The spice owes its "oomph" to the essential component curcumin, which research has shown to aid all stages of wound healing. As if that's not enough, curcumin is a known anti-cancer agent, antioxidant and anti-inflammatory, to name a few [source: Akbik et al.]. Pretty impressive for a simple yellow powder!

Originally Published: Oct 24, 2014

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Author's Note: 10 Foods That Contain Antibiotics

When one of my kids has strep throat I'm all about the antibiotics. In my food? Not so much, unless they are natural. I've been trending toward being more of a label reader in recent years, so I'll continue to keep a sharp eye on certain products. On the flip side, it's nice to know that some foods are actually not out to get me. Thank you, mushrooms!

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