Resistant germs from our food can make us sick. Nutritionist Patric Heizmann has explained to us how to keep you and your intestines fit and how to fight the germs.
Antibiotics have been used extensively in animal breeding in the past, so that the permanently hungry livestock can be led to the slaughter if possible without cold. But now the animals are fighting back and attacking our health. Indirectly at least ... Meanwhile, it is official: A new drug law came into force, which should significantly reduce the use of antibiotics in animal feed. New reporting obligations and stricter requirements apply: Animal keepers must now regularly report applications to pigs, turkeys, chickens and cattle. The data is collected and evaluated nationwide. This adjustment was urgently needed because the use of the drugs proliferated: So far, precautionary was always the whole breed antibiotic administered when an animal in the clan got sore throat. It was as if all the people in a packed train were filled with the germ killer as soon as one had coughed.
Trilliarden germs did not survive the fight with the medicines. For the good of the animals, for the benefit of the people. But a few germs have made the agony even harder. They survived and now they want to avenge their murdered family members. They trained hard, gotten really fit and now survive the standard antibiotics. We call this bacterial muscle protector "resistant germs" . Exactly those are really dangerous and they are smuggling over our food in our intestines ... If you want to know why this can also have a decisive role for your figure, now take part in the free online Semir of professional Patric Heizmann.
The Mett roll: a Trojan horse - or rather turkey?
The Germans love poultry, because it is cheap and for the figure-conscious practically still very low in fat. Poultry is sensitive to diseases. Therefore, in the past, as a precaution, proper charges were given to drugs. There, so-called antibiotic-resistant ESBL germs developed. We feed them with the low-fat bird, for example. This is exactly how he has found an estimated 6.5 million Germans in the intestine. That's not a problem, because these little mischiefs are massively outnumbered there. The good bacteria that live in the canal with us keep the jacks at bay - just because the good ones are massively outnumbered. The bad guys go under, so they can not do any damage.
Stupid is only when the beneficial bacteria are sensitively decimated. Exactly what can happen with an antibiotic cure: The stuff is not picky and slaughtered the bad, but also the good bacteria down, which get in his way. Only the Rambo germs do not get beaten to death. The smell now their chance, because a large number of their oppressors (ie the good bacteria) were promoted to the afterlife. Now the hitherto oppressed multiply faster. And the next Mettbrötchen may also supply even more. Eventually, the mood tilts and we can get really bad. Without hope that here again antibiotics could beat down everything.
The use of antibiotics is now prescribed by many doctors inflationary. The intestinal flora gets out of balance. And when it comes to stumbling, it may well open the door for one or another attacker. Such as the ESBL germ. Therefore, antibiotics should be used wisely or in an emergency only. And not every sunburn ...
Expert Patric Heizmann gave us some important tips on what you should pay attention to at Fleischkosum:
Stay fit - fitter than the Rambo germs
If your gut is fit, the good bacteria have the upper hand, then the evil germs can not harm you. Therefore, you should now and then stroking your intestines, especially after an antibiotic regimen. Certain bacteria in foods help your gut get back into shape. It does not have to be overpriced Actimel. But for example, a tasteless yogurt, sauerkraut, (homemade) kefir . In such foods, a whole armada of intestinal support awaits their use.
Of course, caution is better than forbearance. Do not let any amplification of the evil germs in the intestine happen. The fewer bad germs there, the smaller the risk. It also helps to know that the resistant bacteria are indeed bacterial muscle defenses that can defend against antibiotics quite successfully, but heat is also the perfect one. The theme is so when meat is fried or cooked. In the literal sense. So until the meat is really through.
What lasts long, we ultimately bad
The development of resistant bacteria has long been announced, since antibiotics have been used for so many decades. This was absolutely necessary with the high meat consumption. But this is exactly where the mistake lies in the system: Who is pleased, if a quarter of a pound Mett costs less than a can of Chappi, who should not complain, if now avenge poultry, pig and Co. indirectly. Our meat is just so cheap, because the last bit of growth is teased out of the meat. And that in record speed: If, for example, humans grew as fast as turkeys, they would weigh 160 kilograms at the age of 2 years . Since it is quite clear that these animals are massively susceptible to all sorts of diseases.
It's time-consuming, but it's worth it
Ask. Again and again questions: acquaintances, neighbors, the butcher and why not work colleagues? At some point, a tip for the meat dealer of trust trickles through. A source that produces the best possible ethical clean product. Of course, the danger is not completely banned. But it literally remains a "good gut feeling" to have committed to it.
If you are interested in eating healthier and strengthening your health, you should definitely attend the free online seminar by Patric Heizmann. His many years of experience are bundled in pictorial language and contain all the necessary tips for a slim and vital figure.
"With 7 everyday tricks to the desired figure" Get the tricks
