Does cooking breakdown and counteract the antibiotics that growers put into animals to accelerate weight gain?

My grandfather was feeding his animals pencillin-laced pellets in 1955. I was a youngster but I clearly remember him explaining the purpose and how much it cost and that it was worth it etc. I thought it was a good thing. He thought it could not be bad for everybody to get a little antibiotic in their diet. Pigs and chickens, in particular, would really flesh out notably within a month.

But now I feel very differently, of course. I think it is a very bad thing, healthwise. But since millions of growers have access and are driven to max profits, it is in everything. Some label that "contains no antibiotics." Since I only trust tested animals and eggs etc., I wonder what effect cooking really has. I took a bit of chemistry. Either it is a chemical change, physical change or no change at all. Any bright, certified experts who really know? And why isn't this matter discussed, ever? I no longer trust any food growers or additives. Understand a farmer's motive, but what are we to do?

It is a somewhat worrying thought and possibly the source of these new "superbugs" MRSA and C.Diff

I'm not about to stop eating meat but I do make sure it's properly cooked. The days of rare steak and pink beef are gone.

http://www.soilassociation.org/web/sa/sa...
http://www.soilassociation.org/antibioti...
http://www.guardian.co.uk/antibiotics/St...

I did say that opinions vary.According to some reports some are killed by cooking and some not. Some aren't used any longer because of this. Report It

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