Americans enjoy chicken and may be curious to learn more about them, so we put together a fun quiz to test your knowledge. Thank you to poultry experts Dr. Sara Orlowski , at the University of Arkansas for lending her expertise.

True or false: Broilers are raised in cages.

Answer: False.

“Broilers are raised in open floor, environmentally controlled houses,” Dr. Orlowski said.

Broiler is the name for chickens raised for meat. Egg-laying hens – called layers – are often kept in cages, while some are raised “cage free.” Farmers care for the birds and adjust the barns as needed.

“The environmental conditions, such as temperature, humidity and lighting are maintained and regulated throughout the birds’ life to allow for optimal comfort of the bird and efficient growth.”

Some chickens are raised “free-range,” which means that the birds must have access to the outdoors.

“That does not mean however, that the chicken is raised completely outside. It still has a barn it can stay in with access to feed and water,” she said. Being outside, however, has some risks for the birds. “Free range production can lead to an increased risk for disease in chickens and allows for the possibility of predators such as hawks or foxes to gain access to the birds.”

True or False: Chickens are amazing.

Answer: True.

Chickens have an incredible ability to grow quickly using little feed.

That is why chicken is often an affordable option in the meat case.

“Chickens are very efficient in converting feed to muscle relative to beef or pork, and feed costs account for the majority of the costs associated with meat production,” Dr. Orlowski said. “Processing of chickens is also highly automated and therefore, highly efficient.”

The food the birds eat is formulated to provide a balanced diet.

“The diet consists of corn (a source of carbohydrates or energy), soybean meal (a source of protein), a fat as well as the proper amount of vitamins and minerals necessary for growth. A chick’s diet is different from the diet of a chicken ready to process so throughout the life cycle of the bird, they can be fed three to five diets formulated to meet the need of the chicken as it grows,” Dr. Orlowski said.

True or false: Chickens are given hormones.

Answer: False.

“The only hormones that will be present in the chicken or eggs that you buy at the store will be the ones naturally produced by the bird making all poultry products, whether labeled or not, ‘hormone-free,’” Dr. Orlowski said.

Chickens are not given steroids, either. The Food and Drug Administration prohibits the use of both hormones and steroids in poultry.

True or False: Chickens are genetically modified.

Answer: False

Today’s chickens reach market weight more quickly than chickens raised years ago. Is it because they are GMOs? The experts say no.

“No recombinant gene technologies such as introduction of genetic material from another species or rearranging of specific genes are used in chicken production,” Dr. Orlowski.

Then how do they grow to a larger size in less time?

“Chickens are specifically bred or genetically selected for traits such as growth rate, meat yield and welfare traits. Selection of chickens is based off of individual breeding values from various traits and their ability to pass those traits on to their offspring,” she said.

Chickens are being treated in new ways to prevent disease.

Answer: True.

Just like humans, chickens sometimes get sick and may be given antibiotics to treat or prevent disease. The most common disease they are treated for is called coccidiosis.

“This disease affects the gut environment of the chicken resulting in poor growth and even death,” Dr. Orlowski said.

However, some producers have decided not to use antibiotics.

“In recent years, based on demand from consumers, most chicken companies are choosing to produce their chickens ‘antibiotic free-ABF’ or ‘no-antibiotics ever-NAE’ resulting in a slight rise in mortality. Novel methods for controlling diseases such as coccidiosis are being evaluated by companies and universities worldwide.”

Is it safe to eat meat from chickens that have been given antibiotics?

“Yes! Every antibiotic that is approved for use in chickens also has a withdrawal time. A withdrawal time is the amount of time the chicken needs to break down the antibiotic so that is no longer in its system. If a chicken is given antibiotics for any reason, it will not be processed for human consumption until the withdrawal period for that specific antibiotic is complete,” Dr. Orlowski said.

While we may not be able to answer why the chicken crossed the road, these facts help us to know more about how chickens are raised.

The post Test Your Chicken Knowledge appeared first on Best Food Facts.

We reached out to two experts from Pennsylvania State University to understand why livestock producers use hormones.  Dr. Troy Ott is a reproductive biologist and professor of reproductive physiology, and Dr. Tara Felix is a beef extension specialist.

Should I be worried about added hormones in my meat or milk?

Dr. Ott and Dr. Felix: “No. The amounts of added hormones used, and the approval process required by the FDA, ensure that there is no risk for human consumption. We both serve meat and milk from hormone-treated animals in our homes because we know that it is safe and that it results in more efficient production – helping the farmer and the environment.”

What species of animals can be given hormones?

Dr. Ott and Dr. Felix: “Among the major livestock species, no added hormones are given to poultry or pork in the United States. There are several hormones that can be used for cattle and sheep. Many of the hormones administered to cattle and sheep are used to regulate their reproductive cycles. These techniques are like those conducted on humans (think birth control and in vitro fertilization). For beef cattle, hormones can also be used to improve growth efficiency.”

In Canada, beef cattle are the only species that are given added hormones.

How are these hormones administered to animals?

Dr. Ott and Dr. Felix: “Hormones can be given through the feed, by direct injection, or by slow release implant placed under the skin of the ear.”

Why are animals given hormones?

Dr. Ott and Dr. Felix: “Consumers should know that hormones are used to make livestock production more efficient. If an added hormone can increase milk production per cow by 15% or growth by 10%, then we can make the same amount of product with fewer animals using fewer resources (land, water, feed) and have less impact on the environment. This last point is critical – with the population of the planet expected to increase by 2 billion people (the equivalent of two more Chinas in population) by 2050, agriculture needs to become more efficient. Estimates are that we will need 50 to 70% more food, and that food will need to be produced while reducing the impact of agriculture on the environment, i.e. using less land, feed and water.”

How is hormone use regulated?

Dr. Ott and Dr. Felix: “The use of hormones in livestock is regulated by the United States Department of Agriculture and the Food and Drug Administration. These agencies evaluate the safety and effectiveness of added hormones for the animals and for the humans who consume their products. This is an extensive and costly process that is conducted by animal scientists, veterinarians, and physicians.  For hormones to get approved by the FDA, they must meet all the criteria necessary to be deemed “safe” by the FDA. Those criteria are the absence of:

• residue in edible tissues
• chronic physiologic effects
• acute toxic effects
• mutagenic potential
• carcinogenic potential

“In short, hormones go through rigorous testing to ensure that they are safe for use and do not bring harm to humans or animals. This is an added safety mechanism even though most of the hormones used are used at such low amounts that they would not present a safety risk for humans.”

We hear from parents who are concerned about the impact of hormones in food regarding their children.  What advice would you give them?

Dr. Ott and Dr. Felix: “We encourage parents who are worried to seek out the facts on this topic and we have included a few good sites to start the learning process. Be wary of people or web pages trying to scare you about the food supply. Typically, these people and web sites are also trying to sell you something. Beware of anything that follows the word ‘detox’ as this is one of the most frequent scams people encounter on the web. More than 99% of the toxins your body ingests are natural toxins found in plants. If you follow the USDA My Plate recommendations, the only detox you will ever need will be handled by your liver.

“It is important to remember that we have the safest, most abundant and affordable food supply in history. Many dedicated scientists and farmers are working hard to continue these achievements and meet the challenge of feeding a growing global population sustainably. This can only happen if consumers are able to learn the facts about modern food production.  Remember, facts – not fear.”

Most of the toxins you eat are natural toxins in plants.
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Resources for more information:

• FSIS USDA Beef from Farm to Table
• National Chicken Council- Chickopedia: What Consumers Need to Know

Some animals are given hormones to produce food more efficiently, using less land, feed and water. The use of added hormones is carefully regulated by government agencies and the food supply is monitored to ensure compliance with these regulations. The amount of hormones used and the approval and monitoring process ensure that all animal products are safe for children and adults to eat.

The post Why Are Animals Given Hormones? Part 3 appeared first on Best Food Facts.

Each hormone has a specific function in an organism, like a lock and key, the first article explained. Another article looks at why animals are given hormones. Best Food Facts expert Dr. Tim McAllister, principal research scientist with Agriculture and Agri-Food Canada, helps us understand the difference between hormones that occur in animals and plants.

What is the difference between plant-based and animal-based hormones?

Dr. McAllister: “The biggest difference between the two types of hormones is that they simply have different chemical structures. Plant-based hormones are called phytoestrogens and there is a large variety of different types of phytoestrogens in plants. With animal hormones, there is significantly less variety and number of types. Yes, they are structurally different, but they can have some components of their structure in common – this is why even though some hormones have different names they can still have similar biological effects.”

Do our bodies digest and breakdown plant-based and animal-based hormones differently?

Dr. McAllister: “Regardless of the type of hormones, our bodies break down the hormones we consume and use them as an energy source. All meat has hormones in it and all plants have hormones in them, so the rate of degradation will depend on the type of hormone you are referring to and its susceptibility to digestion from the enzymes in your body not the source of the hormone.”

If we were to digest an animal-based hormone and a plant-based hormone – would they affect our bodies differently?

Dr. McAllister: “Generally, animal-based hormones have a greater impact on our bodily function compared to plant-based hormones because we have evolved to produce these hormones that have regulatory effects in our system. Whereas plant-based hormones have evolved to have regulatory effects in the systems of plants. There can be cross-reactivity, where plant-based hormones can have effects on animal systems and vice versa.”

What is the difference between natural and synthetic hormones?

Dr. McAllister: “Natural hormones would be a hormone that is naturally produced in the animal’s body or the plant. A synthetic hormone is one that is synthesized in the lab which mimics the structure of any given natural hormone.”

So even though it is produced in the lab, it is a replicate of the natural hormones that our bodies produce already?

Dr. McAllister: “That’s right. There are key components in the structure of hormones that interact with receptors. If you duplicate these components synthetically, you can have similar outcomes as to what the natural hormone will have either from the plant or the animal. “

In Canada, the only animal that may be given added growth hormones are beef cattle. Do farmers give them natural or synthetic hormones?

Dr. McAllister: “Some farmers use either synthetic and natural hormones.”

How does a farmer choose when to implant natural or synthetic hormones?

Dr. McAllister: “The biggest factor when choosing a hormone to implant is based on the goal of the farmer and what they wish to achieve when using the hormone. The activity level of the hormone in the animal’s body is dependent on the structural component of the hormones itself. For example, if the animal is already mature, then you might want to choose a more active hormone because the goal is to increase their weight in a short amount of time.  If you have an animal that is out in the pasture maturing, you would choose a lower activity hormone as their will be further opportunity to increase growth during the finishing phase.”

Should we be concerned with consuming animal products when hormones may have been used through their growth process?

Dr. McAllister: “All meat and plant products have hormones of some type. There is no such thing as ‘hormone-free beef,’ ‘hormone-free pork’ or ‘hormone-free lettuce’ as hormones are essential for the function of both plants and animals. An important thing to note is that many of the hormones we consume from either ‘no-hormone added’ meat or ‘hormone added’ meat do not actually interact with the internal receptors in our body.

“When beef farmers choose to implant their cattle with hormones, the goal is to effectively use this hormone and have no trace of it left in the system before the animal goes to slaughter. Implants are designed to slowly release hormones into the animals’ system to increase the efficiency of their growth from the time of implant to when the hormone is completely used up. In most cases, the hormones in the implant are completely used up by the time the animal is ready to go to slaughter.”

All plants and animals naturally produce hormones. Synthetic hormones are produced in a laboratory and function similar to natural hormones. Most of the hormones that we consume in our food are digested and do not interact with receptions in our body.

Part 1 – Are There Hormones in My Food?

Part 3 – Why Are Animals Given Hormones?

The post What’s the Difference Between Plant and Animal Hormones? Part 2 appeared first on Best Food Facts.

We wanted to dig a little deeper to find out how hormones work and why some hormones in food could affect humans while others could not. We have developed a three-part series about hormones naturally found in plants and animals and those used as supplements in animal production and whether or not there are any health concerns.

We reached out to Dr. Troy Ott, a professor of reproductive physiology, and Dr. Tara Felix, a beef extension specialist, both at Pennsylvania State University, to explain the basics of hormones.

What is a hormone?

Dr. Ott and Dr. Felix: “Hormones are small chemicals that are produced by and circulate throughout the bodies of all living things.”

What is a hormone’s function in the body?

Dr. Ott and Dr. Felix: “Hormones give instructions to cells and tissues on how to adjust what they are doing to help grow, reproduce and thrive. You may remember your first recognition of the effects of hormones when you went through puberty-that was a blast, wasn’t it! Without hormones, life as we know it could not exist.”

How do hormones work?

Dr. Ott and Dr. Felix: “Specific hormones have specific jobs. For example, when a female has a baby the hormone prolactin is produced that circulates through her blood to the mammary gland and instructs the cells to produce milk. That hormone does not cause other cells in the body to produce milk, just the mammary gland. This specificity is what is so great about hormones. Hormones deliver instructions to specific tissues by binding to receptors which acts like a lock (receptor) and key (hormone) mechanism. Just like your key will not open someone else’s lock, most hormones will only work in the animal that produced them and in the specific tissues that have the receptor. For example, the growth hormone protein produced by cattle (a key) will not fit in the growth hormone receptor (the lock) in humans- so it would have no effect.”

If hormones are in all living things, what happens to the hormones in my food once I eat it?

Dr. Ott and Dr. Felix: “Many hormones are rapidly digested when consumed (because they are just proteins), so even if they could open your locks, they are digested in your gut. Some hormones (mainly steroid hormones) are similar enough between species that at the right concentrations, they could affect our locks. Steroid hormones are not proteins and could get across your gut and enter your body. All animal food products, and plant products for that matter, contain small amounts of natural steroid hormones, but the amounts are very low and not a concern. In some cases, natural or synthetic steroid hormones are supplemented to improve growth efficiency. However, even in cases when animals are supplemented with these steroid hormones the concentrations are far below levels that could have an effect on the consumer. In fact, the levels of these hormones in the food produced from these animals are still hundreds of times less than what you might get from eating say broccoli or cabbage. Because, remember, life requires hormones. All living things, plants and animals, contain hormones. So, if someone tries to sell you ‘hormone-free’ animal products, you know they are not being honest.”

What is the difference between “added” and “natural” hormones?

Dr. Ott and Dr. Felix: “’Natural’ hormones are typically thought of as hormones that are produced by the animal and circulate in the animal’s body. Added hormones are just that, they are added to the animal to help improve some aspect of production. For example, growth hormone can be ‘added’ or given to cows to make them produce milk more efficiently. The added growth hormone is essentially identical to the natural hormone. So, from the cow’s perspective, the response is the same and milk production increases. As an analogy, many people consume the chemical caffeine in various natural or manufactured beverages to improve their mental acuity. Caffeine acts as a hormone in your body and makes you more alert. Now, added hormones can be similar or identical to natural hormones. This means it has the identical structure and activity of the natural hormone. An example of this would be prostaglandin F, a natural hormone that regulates an animal’s reproductive cycle. It can be added to allow farmers to better regulate when their animals get pregnant.”

How does our body react to these “added” or “natural” hormones?

Dr. Ott and Dr. Felix: “Thankfully, our digestive system is designed to encounter many chemicals in the environment and our liver intercepts and degrades or expels natural, synthetic or added hormones from animal (or plant) products. Everything in the natural world is made from chemicals and some natural chemicals can be more toxic than synthetic chemicals. Botulinum toxin is natural and one of the most toxic substances known, however, medical doctors use small amounts to treat migraines and remove wrinkles in your face.”

I have seen food products labeled “hormone-free.” Are these labels accurate?

Dr. Ott and Dr. Felix: “Remember, all animal products contain low levels of natural hormones – again, there are no hormone-free animal products. For example, the same size steak would contain nearly 3 times more estrogenic activity if it came from a female animal compared to a male animal…just because the animal was female!

“Also remember that all things that were once living contain hormones, so you consume hormones when you eat plant products, as well. For perspective, if you set the amount of estrogenic activity in a 3 oz steak equal to one M&M candy, then 3 oz of tofu (made from soy plants) would contain a tractor-trailer full of M&M – that’s 19 million times more. Big difference! But fear not, eat your tofu because your liver is there to deal with any substances that enter your body from the food you eat.”

Hormones are life-regulating chemicals found in all plants and animals. Each hormone has a very specific function that only works for its intended purpose. Natural and added hormones perform similarly. Protein hormones in food are easily digested and inactivated by humans. Steroid hormones can cross the gut into your body but are in such low concentrations that they do not affect you. Some of the highest concentrations of steroid hormones are in plants such as soy and cabbage and are many thousand times greater than the hormone concentrations in animal products.

Part 2 – What’s the Difference Between Plant and Animal Hormones?

Part 3- Why Are Animals Given Hormones?

The post Are There Hormones in My Food? Part 1 appeared first on Best Food Facts.

The answer: Yes. Milk comes from animals and it contains hormones, including estrogen.

One of our experts, Dr. Ann Macrina, explained that estrogen is a steroid hormone that is found in higher concentration in higher fat dairy products. But Dr. Macrina wants to remind you that the overall quantity of steroid hormones in dairy products such as milk, ice cream, cheese products is much lower than the total amounts that are naturally produced in the body.

“For example, butter is about 80 percent fat, and one serving contains 1.9 nanograms (billionth of a gram) of estrogen. One 8-ounce glass of whole milk contains 2.2 nanograms of estrogen. One 8-ounce glass of skim milk contains 0.8 nanograms. The human body produces from 54,000 nanograms to 630,000 nanograms of estrogen per day,” she said.

Check out this infographic that breaks down hormone levels in foods compared to pregnant women, adult women, adult men, and pre-pubescent children for better understanding of the numbers.

What about hormones and early puberty? Again, Dr. Macrina says that all living things, including cows, produce hormones and growth hormones naturally. Does this mean that growth hormones in milk are causing early puberty in girls? Dr. Macrina doesn’t believe so:

“The age at which puberty begins in girls has been decreasing since the mid-1800s. It is odd to blame it on dairy products since dairy consumption has actually decreased during the same timeframe.”

She goes on to explain that one reason girls are maturing more quickly because of access to better nutrition.

Another expert, Dr. Terry Etherton, says:

“There are zillions of protein hormones in both plant and animal foods. They are digested in the stomach, which kills their ability to have any biological activity. There is just no way to come to a science-based conclusion that hormones in food or dairy products cause early puberty.”

Another question we have received is if there are health benefits to drinking organic milk. Not according to Dr. Wondwossen Gebreyes. Organic milk is not healthier, nor does it prevent you from ingesting growth hormones. Dr. Gebreyes states that there is no nutritional difference between organic and conventional milk and that all milk is tested before reaching the market based on strict FDA regulations. Whether drinking organic or non-organic work, Dr. Gebreyes encourages everyone to eat a balanced diet.

This is one of the many questions surrounding milk today. Is plant-based milk better? Are there hormones in milk?  Are there growth hormones in milk? Do those hormones cause early puberty? Is organic milk better? Last year we wrote about the “myths” of dairy, concerning lactose intolerant, weight gain, hormones and organic milk. These questions are good to ask and we’ll continue to bring you science-based answers.

Yes, there is estrogen in milk and it is safe to drink because milk still contains 16 of your essential nutrients.

The post Does Milk Contain Estrogen? appeared first on Best Food Facts.

Consumers have a lot of questions about how chickens are raised these days. Are chickens fed additional hormones? How about antibiotics? And what does the label farm-raised chickens really mean?

Best Food Facts checked in with experts Dr. Ken Macklin, with the Department of Poultry Science, Auburn University and Dr. Terry Etherton, with the Department of Dairy & Animal Science at Penn State University for answers.

Are hormones given to chickens raised for meat? If not, what is the difference between chicken labeled as hormone-free and chicken that does not carry that label?

Dr. Macklin:

No chickens raised in the U.S. or internationally, are given hormones. Feeding chickens additional hormones has been illegal in the U.S. since the 1950s, and it’s just not a cost-effective way to raise chickens. Why do some companies label chicken as hormone-free? Chickens have hormones like all living things, but there are no additional hormones labeled to any chickens, anywhere. There is no difference between chickens labeled as hormone-free and those that do not carry that label.

Dr. Etherton:

Hormones are not used in poultry production for broilers or egg layers. Every animal and plant that exists has natural hormones that they produce. The only difference between chicken labeled hormone-free and chicken not labeled as such is how the company chooses to market the product.  

What does the label farm-raised chicken mean? Aren’t all chickens raised on farms?

Dr. Etherton:

As far as I know it doesn’t have a specific definition. All chickens and animals raised for food production are raised on a farm of some sort, whether it’s large, small or in between.

Dr. Macklin:

They all are farm-raised. Some companies choose to market their products differently to appeal to their customer base. To be honest, every single chicken producer in the country could label their product as farm-raised in a literal sense.

Are farm-raised chickens raised with antibiotics?

Dr. Macklin:

The farm-raised chickens label really doesn’t differentiate, unless it says raised without antibiotics. They’ll all be antibiotic free because they went through a withdrawal period. The farm-raised label doesn’t mean they are raised without antibiotics.

Dr. Etherton:

There are some that are, but that is being phased out. Sub-therapeutic doses put in feed, primarily for broilers, to deal with sub-clinical health issues will be phased out.

Should I be concerned that eating chicken that was fed antibiotics might have antibiotic residue, or contribute to increased antibiotic resistance?

Dr. Etherton:

No, first, the dose is really, really small. Secondly, those antibiotics are typically not used in human health. Thirdly, if you just look at the population evidence, we’ve got people living longer than ever before and we’ve got the safest food supply in recorded history, and my view is that we shouldn’t be concerned.

Dr. Macklin:

Representatives from every flock are tested for antibiotic residue. That’s why they have the withdrawal period from seven to 14 days before the birds are processed, during which time the chickens are not given any antibiotics to make sure there is none in the meat. It’s a bit harder to say, whether antibiotic resistance is increasing. There are those that think livestock and poultry use of antibiotics contribute to antibiotic resistance, and there’s some compelling evidence that it may. On the flip side, there’s plenty of evidence to say that it doesn’t contribute to antibiotic resistance. As a scientist, I can’t say there is enough evidence to say that livestock and poultry use of antibiotics does or does not contribute to antibiotic resistance.

Will new regulations limiting the use of animal antibiotics important to human medicine affect how chickens are raised?

Dr. Macklin:

The new regulations will not affect companies with a veterinarian on staff at all. Even broiler companies that have a consulting vet shouldn’t see major disruptions because the new regulations require a veterinarian to write a prescription. It will reduce use of growth promotants, but it really won’t affect how chickens are raised. Chicken might cost a little more because they won’t grow as fast or as uniform, so production may not be as efficient.

Dr. Etherton:

Animals that periodically have sub-clinical health issues that affect growth rate can cause an economic problem. The industry will just have to deal with it. If, for example, feed efficiency worsens and it takes longer to grow animals to market weight, there will be an economic cost to consumers.

Will these new regulations mean chickens get sick more often?

Dr. Etherton:

I would expect that will be the case, but if it’s sub-clinical you might not see it, so it’s a fine gray line.

Dr. Macklin:

Yes, I know of a company that is completely antibiotic free, and they have a hard time combating illnesses. Veterinarians have a hard time not being able to treat animals when they get sick. Veterinarians take an oath to protect animal health and welfare, and they don’t like seeing these animals get sick. If the veterinarian works for a company producing antibiotic-free chicken, and they must treat a bird, it has to go to a different processing plant and is a logistical problem. If the chickens get sick more often, feed efficiency (amount of feed per lb. of gain) gets worse and the uniformity of the chicken suffers, it will be very challenging for producers.

Do I need to be concerned about eating chicken that might have been sick?

Dr. Macklin:

Assuming all safety procedures that are in place work properly, you will not be eating a sick chicken. There are a number of safeguards in place to prevent this. If the chickens are sick, they should not be sent from the farm to the processing plant. When the chickens get to the processing plant they are inspected by crews from the processing plant and USDA inspectors. While no process is 100 percent effective, I wouldn’t be too concerned about eating sick chicken, because there are a lot of safeguards in place. Also, you should inspect poultry you purchase at the grocery store and be sure to cook poultry to adequate temperatures. As long as you cook chicken properly it should be safe.

Dr. Etherton:

Animals that go into the food chain go through USDA-inspected plants, so there is a visual inspection of the carcass. With proper handling and cooking, food will be safe. For food safety, we have evolved the best system we’ve ever had, but even that system is not absent of risk.

Are there alternatives to antibiotics to keep chickens healthy?

Dr. Etherton:

I think best management practices and biosecurity methods, to attempt to keep out any pathogens, will be really important.

Dr. Macklin:

There are many alternatives. Pre-biotics feed the good bacteria and fight off the bad. Probiotics are your good bacteria, (similar to yogurt with the live cultures for humans) to fight off the bad bacteria. Then you have essential oils, organic acids and a whole slew of options producers can use to keep chickens healthy. The fault with many of them is they just are not as effective as antibiotics, which is why the poultry industry has used antibiotics for so long.

Is there a risk that the chicken I purchased from the grocery store may have been raised in the U.S., but processed in China?

Dr. Macklin:

There may be a risk but it is so miniscule, you shouldn’t worry about it. I would hazard a guess that 99.99 percent of chickens are raised and processed in the U.S. with 100 percent of chicken you find in the store being raised in the U.S. Also, any products shipped to the U.S. would have to meet our processing standards, meaning there are USDA inspectors on site watching the processors. The U.S. would not send live chickens – if anything, we would be sending carcasses to be further processed. Those steps are inspected by USDA, so steps are in place to make sure everything is up to our standards.

Dr. Etherton:

I’m not sure the economics would make sense to grow chickens in the U.S., ship them to China and have companies from China ship them back here, though traceability is a challenge in animal agriculture, so it’s hard to know definitively.

The post Farm-Raised Chickens: Answers on Antibiotics, Hormones and More appeared first on Best Food Facts.

1. Should I Wash Fresh Fruit in Vinegar? – Fruits and vegetables are important components to any diet, so we’re glad to know that you’re concerned with how to clean your apple before taking a bite.
2. Consumer Question – Is It OK to Use Leftover Onions? – We first received questions about this topic back in 2011…and four years later it still seems to be a concern for some of you. Luckily, we were able to chat with Dr. Ruth MacDonald from Iowa State University to get some advice on what to do with that half of an onion you have in your fridge.
3. What’s Healthier? Pork Bacon or Turkey Bacon? – Trying to be health-conscious when it comes to your morning protein? We spoke with a meat science expert to find out about all things bacon – including whether turkey bacon is actually healthier.
4. Egg Prices on the Rise – Earlier this year several cases of avian influenza broke out across the United States affecting millions of hens. Not only were poultry farmers affected, but everyday consumers such as yourselves. We sought out some answers in regards to fluctuating egg prices.
5. The Beef with Hormones – and 8 Other Foods You Might Find Them In – We’ve noticed that consumers are increasingly curious about what goes into producing their food, with hormones in meat being a top concern. We reached out to an expert to learn more about hormones in beef and a few other foods we don’t usually think of as containing hormones.
6. What Foods are Genetically Modified? – When it comes to the food we’re eating, many consumers are curious about genetically modified foods and where they are found. We put together an easy-to-understand infographic explaining which foods are actually genetically modified and commercially available in the United States.
7. Is Apple Cider Vinegar a Health Cure-All? – Miracle health cures are all over the web these days and one that we saw frequently this year was apple cider vinegar, which has been said to aid with diabetes, high cholesterol and even cancer as well as other diseases. We reached out to a registered dietitian and nutrition expert to get the facts on the nutritional benefits of regular apple cider vinegar consumption.
8. Spittin’ Seeds? Not with Seedless Watermelons – Contrary to popular belief, seedless watermelons are not the product of genetic modification. We checked in with Dr. Kevin Folta to learn more about the process behind seedless watermelons.
9. Understanding Processed Foods – Are processed foods really bad for us or just misunderstood? To better understand processed foods, we spoke with nutrition scientist Connie Weaver, PhD, from Purdue University.
10. Why is the United States the Only Country to Allow Hormones in Food Animal Production? – Spoiler alert: It’s not.

The post 2015: The Year in Review appeared first on Best Food Facts.

1. Drinking organic milk means you won’t be ingesting growth hormones.
You may have heard that drinking organic milk keeps you from ingesting growth hormones, while drinking the non-organic counterpart means you are exposing yourself to growth hormones. The truth is no matter what type of animal milk you drink – conventional or organic – you are ingesting growth hormones, because growth hormones are naturally present in all milk and it comes from a living animal.

According to Dr. Ann Macrina, Research/Teaching Associate at Penn State University, “All milk naturally contains various hormones, including growth hormone. Cows naturally produce this hormone, also known as somatotropin or bST, and it can be found in milk in small quantities.”

Learn more about growth hormones and hormones in milk.

2.  Drinking conventional milk means you are supporting the overuse of antibiotics.
So, you’ve heard that by drinking conventional milk you are supporting the overuse of antibiotics. The truth is that in the dairy industry antibiotics are used to treat sick animals.

Dr. Ann Macrina says, “Cows that have illnesses such as respiratory infections, uterine infections after calving, or mastitis are candidates for antibiotic treatment. The American Association of Bovine Practitioners, a veterinary group dedicated to care of cattle, recommends antibiotic treatment only when necessary. The only time cows receive antibiotics to prevent mastitis is at the beginning of the dry period. This is when we stop milking the cow approximately 60 days before she is due to calve and start her next lactation. Treatment at this time is effective in preventing new infections, which could then require even greater use of antibiotics.” The Canadian Association of Bovine Vets also agrees with this statement.

What about residue from antibiotics in milk? According to Dr. Stuart Price, Auburn University, “Food animals treated with antibiotics must undergo a withdrawal period before products from them (such as meat or milk) can be processed for food, to allow time for the drug to be cleared from the tissue and thus prevent residues from being consumed.”

Learn more about antibiotics in food production.

3. Drinking conventional milk endangers the health of cows.
Many conventional dairy cows eat genetically modified (GM) grain and you may have read that GM grain is less healthy for cows than a non-GM grain diet.

According to Dr. Ann Macrina, “There is no evidence that genetically modified grain is unhealthy for dairy cows. GM grain used to feed dairy cows does not have a different nutrient composition compared to non-GM grains. Today’s dairy cows have high levels of milk production, requiring a high nutrient intake. Forages alone cannot meet this need, so grains are added to increase the nutrient density of the diet. However, feeding too much grain can have a negative impact on health, so dairy cattle diets are formulated to have an appropriate balance of both forages and grains.”

Also, you may be surprised to hear there are no nutritional difference between GM plants and non-GM plants when considering food for humans or animals. According to Dr. Peggy Lemaux, Cooperative Extension Specialist at the University of California-Berkeley, “Foods that have been genetically modified undergo testing for safety, health and nutrient value. The nutritional value of GM foods is tested and compared against non-GM foods. Numerous studies have shown no nutritional differences between commercially available GM and non-GM foods. In fact, genetic modification can actually improve the nutritional content of some foods, for example low linoleic acid canola oil can reduce trans-fat content. In these cases, the foods must be labeled to show the nutritional differences according to FDA policy.”

Learn more about GM and non-GM foods.

4.  Drinking conventional milk is harming the environment.
You may have heard that drinking conventional milk is harmful to the environment because many conventional dairy cows are fed GM grain and GM crops are bad for the environment. We reached out to expert Dr. Martina Newell-McGloughlin, Department of Plant Pathology at the University of California-Davis, to learn more about how GM crops impact the environment.

Dr. Newell-Mcgloughlin said, “An economists’ study analyzing GM crops a couple years ago determined that pesticides’ footprint is down by about 35 percent for corn and 25 percent for cotton. In addition, there is a reduction in carbon dioxide emissions of 286 million kilograms. This is because herbicide-tolerant seeds (which create herbicide-tolerant plants) allow farmers to practice no-till agriculture – that is, they don’t have to plow the land (which causes carbon dioxide to be released). This also means the soil integrity is retained so the organic matter is much healthier, there is less soil compaction because you’re not driving over the land, and water usage is better because it is being retained in the soil. As well, because you’re not driving over the land, fuel usage is lower. In fact, fuel usage is estimated to be about 20 gallons less per acre.”

Learn more about the impact of GMOs on the environment.

5.  Drinking milk means you are consuming herbicide and pesticide residue.
As a result of GM grain being fed to conventional dairy cows, you may have heard that drinking conventional milk means you are consuming herbicide and pesticide residue. As stated previously, Dr. Martina Newell-McGloughlin says “an economists’ study analyzing GMO crops a couple years ago determined that pesticides’ footprint is down.”

Furthermore, Dr. Carl Winter, Director, FoodSafe Program, Extension Food Toxicologist, says, “The present risks posed from pesticide residues in the diet are considered by most health professionals to be negligible and further reduction in pesticide residue exposure through increased consumption of organic foods is unlikely to result in any additional health benefit for consumers.”

Read more about pesticide concerns.

6. Drinking conventional milk means you are getting fewer nutrients than if you drink organic milk.
Have you heard that organic milk provides more nutrients than conventional milk? Well, it turns out that this just is not true.

Dr. Ann Macrina says, “Organic milk is not more nutritious than conventional milk. The levels of fat, lactose, and total solids are similar. One study showed a slightly higher protein concentration in organic milk compared to conventional milk. This is likely due to differences in herd management on organic farms and the fact that lower-producing cows usually produce milk higher in protein content. Cows on organic farms generally produce less milk than cows on conventional operations. The difference in protein content is small and likely would not account for any differences in total protein intake by consumers.”

It’s important to know that both organic and conventional milk are equally safe and each provide 16 essential nutrients.

_{“Milk Cans” by Richard BHmizo is licensed under CC BY 2.0.}

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Dr. Macrina:

The age at which puberty begins in girls has been decreasing since the mid-1800s. It is odd to blame it on dairy products since dairy consumption has actually decreased during the same timeframe. Several things have been cited as causing early puberty in girls:

• Girls are maturing more quickly because they have better nutrition.
• Many believe girls must achieve a certain body mass for the onset of puberty to occur. The obesity rate is increasing in this country at a rapid rate and girls are reaching this point much sooner.
• Ethnicity might play a role. African-American girls and girls of Hispanic heritage tend to reach puberty sooner than Caucasian girls.

There are many contributing factors to be considered but I don’t think dairy consumption is one of them.

Dr. Etherton:

There are zillions of protein hormones in both plant and animal foods. They are digested in the stomach, which kills their ability to have any biological activity. There is just no way to come to a science-based conclusion that hormones in food or dairy products cause early puberty.

The overwhelming scientific evidence indicates that there is no increased health risk from consuming meat and milk that is associated with the hormones found in these products. The reality is that there are many, many naturally-occurring protein and steroid hormones in all animal- and plant-derived foods.

Teresa of Tiaras & Tantrums shares her experience touring a working dairy farm.

_{“Eggs” by Richard BHJohn Morgan is licensed under CC BY .}

The post Do Hormones in Milk, Meat and Eggs Cause Early Puberty? appeared first on Best Food Facts.

To answer this question, we reached out to Dr. Ann Macrina, a research and teaching associate and dairy expert, at Penn State.

Dr. Ann Macrina:

In general, higher fat dairy products contain a higher concentration of steroid hormones. However, the exact distribution between the fat and non-fat fractions really depends on the particular steroid hormone. Some steroids are more lipiphilic (more likely to combine with fat) than others.

• Approximately 55% of estrone, one form of estrogen, is found in the fat fraction of milk with the remainder in the non-fat fraction.
• Estradiol, another form of estrogen, and progesterone are more lipiphilic than estrone, and a greater proportion would associate with the fat fraction of milk.

But, keep in mind that the overall quantity of steroid hormones in dairy products, even high-fat dairy products, is much lower than the amounts produced naturally by the body.

• For example, butter is ~80% fat, and one serving contains 1.9 nanograms (billionth of a gram) of estrogen.
• One 8-oz glass of whole milk contains 2.2 nanograms of estrogen.
• One 8-oz glass of skim milk contains 0.8 nanograms.
• The human body produces 54,000 nanograms (prepubertal boy) to 630,000 nanograms (woman) of estrogen per day.

Want to know more? Check out D is for Dairy for answers to many common questions about dairy including…

• Do hormones in milk cause early puberty?
• Should lactose-intolerant people avoid dairy?
• Do dairy products cause weight gain?
• Is organic milk healthier than non-organic milk?

Do you have a food question to ask the experts? Submit a question here! 

_{“Making Milk” by Hans Splinter is licensed under CC BY ND.}

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