In my most recent posts, I constantly mention that eating meat is healthy, that we should be worried about whether or not it’s organic, and if the animal in question was reared freely.
Other than differences in “good fats”, about which I will write in detail in another post, conventional and organic meats also differ in the use of antibiotics.
In organic meats, they are only used when the animal really becomes ill, but in conventional meats they can be used in order for the animal to grow more than it would otherwise. People didn’t know why this “phenomenon” took place, only that the strategy worked. Now, we know that this happens due to the negative impact that the use of antibiotics has on the intestinal flora of these animals. By inducing a state of chronic imbalance in their intestinal flora, the antibiotics increase the energy that these animals would draw from the same amount of food (1).
So far, there aren’t any studies in humans that confirm this, but it is speculated that the things that fatten animals (including antibiotics) also increase weight in humans (have you ever thought about this?).
Additionally, there is a great chance that organic meats contain less antibiotic resistant bacteria than conventional meats (2).