Antibiotics in peas: pros and cons

Peas are one of the most popular crops in the world. it is rich in protein, carbohydrates, vitamins and minerals. But recently it has become known that some pea growers use antibiotics in the growing process. This raises concerns among consumers who are concerned about their HEALTH.

 

Why use antibiotics in peas?

 

Antibiotics are used to protect plants from diseases and pests. They help prevent crop losses and increase productivity. However, the use of antibiotics in pea production can have negative consequences.

 

What are the risks associated with the use of antibiotics in peas?

 

The first concern of consumers is the possibility of developing an allergy to antibiotics. If a person consumes products containing antibiotics, they may develop an allergic reaction to these drugs. In addition, the use of antibiotics can lead to the development of antibiotic resistance. This means that if infections need to be treated with antibiotics, they may not be effective.

 

What antibiotics are used in peas?

 

Antibiotics commonly used include tetracycline, streptomycin, and kanamycin. They are widely used in agriculture and can end up in the food we eat.

 

What to do if you find antibiotics in peas?

 

If you find antibiotics in peas, don't panic. In most cases, the amount of antibiotics in food is so low that they cannot harm human health. However, if you are concerned about your health, it is better to consult a DOCTOR and get tested.

 

In conclusion, it can be said that the use of antibiotics in peas has its pros and cons. On the one hand, it helps to prevent plant diseases and increase yields. On the other hand, it can lead to the development of antibiotic resistance and allergic reactions in consumers. Therefore, producers and consumers need to be more aware of what antibiotics are used in pea production and what risks this poses to human health.