Tradewinds Flashback: Warren Greens first Tradewinds article April 2014

I thought I'd start by introducing myself and providing my credentials.

I 'm a  30 year member of the Institute of Food Technologist, A HAACP (hazard analysis critical control point) Instructor with a Bachelors degree in Nutrition Science.

I started as a New York State Meat Inspector, initiating inspection in New York City.  In 1987 NYS terminated inspection in NYC . My colleagues and I were absorbed into the USDA where I served as Inspector-In-Charge  in upstate New York,  until promoted to headquarters in Washington, D.C.  At headquarters I ascended into a leadership position as Supervisory Food Technologist with the Food Safety Inspection Service (FSIS), Standards and Labeling Division. 
In 2005 I was diagnosed with a very aggressive prostate cancer that recurred in 2008. I returned to Northeastern N.C. my ancestral roots for the most important battle of my life.

With the help of published data, clinical trials and current studies, I've developed information I call "Health and Nutrition Strategies for Cancer Survivors"  which will be included in monthly articles.  

Cancer survivors should be very prudent in their use of antibiotics, including the antibiotics in
their consumption of red meat and poultry.Feedback from last month’s article compels me to discuss
antibiotics in our country’s food chain. Antibiotics are used therapeutically for treatment of
disease, and sub-therapeutically for weight gain in cattle, swine and poultry. The USDA does not
require antibiotics to be declared on the label. Consequently, consumers should assume low levels
of antibiotics in any meat or poultry product they eat. Unless its certified organic.
Antibiotics kill bacteria, good and bad. Our intestine or gut flora is made up of 60-80% bacteria
(multiple species) , and the immune system is headquartered there. Gut flora represses the growth
of microorganisms and trains the immune system to respond and defend against disease.
Overuse of antibiotics compromise’s the gut flora, and weakens the immune system.
As our environment becomes more toxic, more and more antibiotics will be introduced into the
food chain. Probably accounts for the remarkable growth in the probiotic market.
Warren Green is a retired USDA Food Safety Specialist and cancer survivor.