The transition from small family farms to large corporate enterprises and the resulting economies of scale has allowed Americans to spend an increasingly small percentage of their income on food. Unfortunately, the demand for cheaper food has put our health at risk.

Image courtesy of Flying Pigs Natural Farm

Large farms now dominate the production of beef, chicken, pork, eggs and dairy products that supply most of America’s protein. Because more profit can be realized by the concentration of animals, antibiotics are widely used to prevent illness, and since protein is valued by weight, steroids are introduced to promote growth.

Our exposure to meat containing residual antibiotics and steroids is huge. Studies have shown an earlier onset of puberty in girls who consume beef injected with steroids, and earlier puberty increases the risk for breast cancer. And while there is no iron-clad evidence that residual antibiotics in food constitute a health hazard, why take the chance?

Meats are not the only foods at risk. As the price of fertilizer rises, fruit and vegetable producers are tempted to use sewage and other waste to supplement nitrogen and increase yield. The result has been several major E.coli outbreaks in the last decade.

What can the concerned public do to help? First and foremost, stop basing every purchase on cost. The American consumer’s pattern of maximizing utility by purchasing whatever is cheapest is sending the food industry the wrong message. Insist on meats that are raised without antibiotics and steriods. Resist the urge to purchase inexpensive, farmed seafood from the Far East. Instead, buy fresh, sustainable foods that are available in your region of the country, and insist that your grocer do the same.