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Just up in the New York Times, above the fold, an article about using oregano oil as an antibiotic at chicken farms. Interesting that they found the whole oil to be more effective than the extract, maybe they will figure out next that they need to rotate or combine with other effective herbs, imitating the variation found in free range pasture.

http://www.nytimes.com/2012/12/26/science/chicken-farms-try-oregano-as-antibiotic-substitute.html?pagewanted=1&_r=0&hp&gwh=A38FFC59C626AF95098BAAEE1025074B

There really seems to be a sea change out there, so nice to have science finally acknowledging a whole foods approach.
 
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Cool! Thanks for pointing that out. It's a little sad that when they polled American consumers, they asked if people were willing to pay just 5 cents a pound more for antibiotic free meat. I don't know if it means that consumers weren't willing to pay 50 cents a pound more, or if that's all they asked about.
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