Following a four-month battle for his life, Chris Linaman committed to sharing his story to help raise awareness about the growing threat posed by antibiotic-resistant bacteria. As executive chef at a large medical center, he is also driving change at an institutional level, harnessing his purchasing power to support the responsible use of antibiotics in food animals.
Linaman is the recipient of the “Sustainable Food Procurement Award” by Health Care Without Harm, an international coalition committed to environmentally responsible health care. As part of Pew’s Supermoms Against Superbugs initiative, Linaman recently met with policymakers in Washington, urging them to maintain sufficient funding for efforts that are critical to combating antibiotic-resistant bacteria, which has become a public health crisis. He spoke with Pew about his illness and his advocacy.
Chris Linaman. © The Pew Charitable Trusts
Q & A
Q: Can you tell us about your MRSA infection and how it affected you and your family?
A: My nightmare started as a basketball injury. I’d had a successful ACL surgery and several weeks into my recovery was doing great and thought my incision was fully healed. But that all changed very quickly. After a weekend trip to visit friends, I went to sleep on a Sunday night feeling fine and woke up Monday morning to find my knee had swollen to the size of a melon. It was bright red and hot to the touch. Within hours, my MRSA infection had been diagnosed and I was in emergency surgery—the first of several surgeries I would need over the course of four days.
Unfortunately, that wasn’t the end of my struggle to survive MRSA.
Just a few days after being sent home from the hospital, my wife found me nearly unconscious, with a swollen face and a temperature of 105 degrees. She rushed me back to the hospital and the doctors told her to begin making plans because they didn’t expect me to make it. Luckily, the spinal tap showed the infection had not yet gotten to my brain. But I needed to have even more surgeries to get rid of it and I also lost my epidermis—the outer layer of my skin—over my entire body, due to an allergic reaction to the antibiotic they were using to treat me.
Ultimately, the doctors were able to get the infection under control within a few weeks, but the road to recovery was long and painful. Even after my infection was cleared and I was out of the hospital, my body was still reeling from all it had been through. My leg muscles were wrecked from all of the surgeries and it took extensive physical therapy to get me back to anything resembling normal. To help put it in perspective, my original ACL surgery had been in early May and it wasn’t until mid-July that I was even able to walk around the block in my neighborhood, a feat that took more than an hour.
Financially and emotionally devastating
Beyond the physical trauma, the whole ordeal also nearly ruined our family financially and it was emotionally devastating as well. At the time, our two kids were just 2 and 4 years old and they didn’t understand what was going on. It still breaks my heart to think about it. Those were the darkest days of my life and, honestly, it’s hard to believe that I’m still here.
Q: Why do you think it’s so important for superbug survivors to share their stories?
A: I don’t think enough people realize the extent of what’s at stake. People have maybe heard the term “post-antibiotic” era but don’t really understand what that could mean to them and their families. While it’s still very difficult for me to talk about—even today, more than 10 years later—sharing my experience can help show what that future could look like if we don’t keep up the fight and do what we can today. As horrible as my MRSA infection was, I’m the “good” outcome—I survived. Way too many others have not.
Q: Why do you advocate for the responsible use of antibiotics in food animals and how have you brought that advocacy to life in your work?
A: It’s absolutely essential that we have effective antibiotics available when people need them. I know this firsthand and I want to make sure that my kids never live in a world where there are no antibiotics to help them. So we need to do anything and everything we can to conserve these lifesaving drugs so that they work when they’re needed—that includes making sure antibiotics are used appropriately and only when necessary—both in people and in animals.
Bringing healthy food to his community
Shortly after I recovered from my MRSA infection, I began working as the executive chef at Overlake Medical Center in Bellevue, Washington and in that role I created a procurement policy for the center that prioritizes bringing healthy food to our community and gives preference to food producers who are working to reduce antibiotic use. That policy has really been the foundation for driving significant increases in the proportion of responsibly raised food we’re able to source. We’ve gone from approximately 19 percent of our proteins being classified as “reduced antibiotic use” in 2012, up to 80 percent in 2016. And during this same time, I’ve seen the market for responsibly raised meats evolve as well. It’s been increasingly easier and less expensive to find these types of proteins and that’s part of what’s made our dramatic shift at Overlake possible. It’s not just small and local farmers offering these types of products anymore, it’s also producers on a larger scale and that’s encouraging.
Q: What can individuals do to support the responsible use of antibiotics in animal agriculture?
A: Everyone can do something. As patients, we can talk to our doctors about whether an antibiotic is necessary. When it comes to reducing antibiotic use in food animals, we can all commit to doing our research and being mindful shoppers who choose to purchase products from farmers and companies that are committed to minimizing antibiotic use. Consumer demand for responsibly raised food has been a powerful force for change in recent years and together we can make sure that demand continues to grow and make a real difference.
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To begin, I apologize for the dark nature of today's email.
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Imagine a rotting corpse draped over your body from head to toe...
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Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
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You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
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What good is a fat reserve if you can’t burn it?
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Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.