COLUMBIA CITY — Today’s culture has ever-evolving information and opinions on what foods are “healthy” and which ones should be avoided.
One of the growing trends tends to center around returning to a simpler and a more raw diet.
Meat at the grocery store has a 50 percent chance of having antibiotic-resisting Staphylcoccus aureus, according to the Translational Genomics Research Institute.
Numerous media outlets have reported cases where meat is colored to look more red and attractive to shoppers.
Some meats contain fillers and are treated with ammonia to kill bacteria. Medicines given to the animals, such as vaccinations, can carry over into the meat.
Buying meat from a local farmer can provide some alternatives, such as organic and antibiotic-free meats.
Typically farmers choose to not utilize fillers or colors, and animals are fed only specific kinds of foods.
In addition to helping sustain a local business, buying local can also provide peace that what is being put into the body is void of several commercially used chemicals.
Pasturizing milk was not widely done in the U.S. until the late 1800s.
It began as a way to preserve the milk longer so that it would be able to be shipped into cities where more people lived.
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