I think it's a question of whether you want to eat meat that is known to have
dangerous additives (hormones and antibiotics), or meat from animals that
were happy and healthy (which also changes the chemistry of the meat, but in
more subtle ways).  Personally, I believe it's more important to get meat
that is hormone and antibiotic free (if I had to choose).

     - Sheryl


In a message dated 8/26/2001 8:58:54 PM Eastern Daylight Time,
[log in to unmask] writes:


> Just came back from the supermarket and found, in addition to the usual
> commercial chicken, 2 brands (Murray's and Bell and Evans) that say, "No
> hormones or antibiotics, minimal processing." These are the brands I usually
> buy, although they do NOT profess to be free range.  I also saw whole
> chickens with no brand name, that just said, "Free range barnyard chickens"
> but didn't say anything about not using any hormones or antibiotics. Nothing
> else at all was on the label other than the usual weight, price, and "safe
> handling" warning. Anybody have any comments?  Which is better, free range,
> or no hormones but not free range?
>
> Maddy Mason
> Hudson Valley, NY
>