Animal foods usually reach you after several rounds of cleaning and processing, leaving you oblivious to the torment the animals have to deal with to produce the food you eat. Although such foods are usually quite nutritious, they come to you after the animals suffer either because of the way they’re raised or because of adverse living conditions. If you eat animal foods often, you might want to reconsider or look for alternatives after finding out how these 5 foods are obtained.
Eggs usually come from hens that have been crammed into cages in huge numbers for a long time. These hens often live in unsanitary conditions and tend to stew in their own waste, making them prone to salmonella infections. This, in turn, results in the production of infected eggs, which are packaged and distributed for consumption.1
That beef patty on your burger might be the yummiest thing you’ve eaten in a while. However, you might consider giving up beef after finding out what kind of torment beef-giving cattle live through. They’re often force-fed excess grain and injected with antibiotics, drugs, and growth hormones so they gain excess fat rapidly. In some cases, they’re even electrocuted before slaughter. This puts the animals through intense pain and suffering before they are killed for meat.
To avoid beef produced through such inhumane practices, head to a farmer’s market where you can inquire about breeding practices before purchasing beef.
Avoid drinking milk obtained from mastitis-infected cows by opting for organic milk, which is procured from cows grown in their natural habitats.
Instead of eating lobsters, you’d be better off eating other forms of seafood that aren’t procured in torturous ways. Better yet, consume vegetarian sources of protein like quinoa, lentils, and oats.
5. Foie Gras
|↑1||Humphrey, T. J., A. Whitehead, A. H. L. Gawler, A. Henley, and B. Rowe. “Numbers of Salmonella enteritidis in the contents of naturally contaminated hens’ eggs.” Epidemiology & Infection 106, no. 3 (1991): 489-496.|
|↑2||Jarrett, James A. “Mastitis in dairy cows.” The Veterinary clinics of North America. Large animal practice 3, no. 2 (1981): 447-454.|
|↑3||Elwood, Robert W., Stuart Barr, and Lynsey Patterson. “Pain and stress in crustaceans?.” Applied Animal Behaviour Science 118, no. 3 (2009): 128-136.|
|↑4||Full Report (All Nutrients): 05282, Pate de foie gras, canned (goose liver pate), smoked. United States Department of Agriculture.|