U.S. Beef: A Global Embarrassment?

American beef shipments have been rejected on foreign soil, and not because of ailments like mad cow disease. Heavy metals and pesticides along with antibiotics have been found in our homegrown heifers.

And since legal limits on these harmful substances have never been established by U.S. regulators, beef that’s actually tested for and found to contain particularly high levels of these chemicals can’t even be pulled off the market, USA Today reports.

Antibiotics are fed to livestock, but heavy metals have a chance to seep into the meat on the way to slaughter, when it’s being processed and even when it’s stocked in grocery stores, according to the paper.

The U.S. Department of Agriculture admits in a report from its Food Safety and Inspection Service that other countries appear to have higher food safety standards regarding beef than we do in America.

“In 2008, for example, Mexican authorities rejected a U.S. beef shipment because its copper levels exceeded Mexican standards … But because there is no U.S. limit, the FSIS had no grounds for blocking the beef's producer from reselling the rejected meat in the United States,” the report notes.

A Wider Problem

Even Americans who think they’re making healthy food choices like avoiding red meat and sticking to organic produce may face health risks from environmental toxins.

Northern California couple Michael Lerner and Sharyle Patton for example, practiced those good food habits but were still found to have more than a hundred different toxins coursing through their bodies just by being exposed to their everyday environments, according to public health advocates at the Environmental Working Group.

Hazardous chemicals aren’t just on the surface of or purposely injected into our food, notes one organic farming advocate in the Chicago Tribune.

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