In addition to concerns about our health, an equally compelling reason for choosing a vegetarian lifestyle is the moral and ethical concern about killing another animal for food. Often times, even those who become vegetarians solely for health reasons experience a growing responsibility to protect the animals and wildlife of this planet. The idea of killing animals and birds for “fun”, “sport” or “recreation” is harrowing to vegetarians, many of whom are involved in conservation movements.
Animal rights
1. Poultry: Recently, animal rights groups have turned their attention to “poultry factories”, in which chickens are raised exclusively for egg production. Typically, four birds are placed in battery cages measuring only 30 x 45 cm. To prevent the birds from becoming hostile, their beaks are removed; otherwise, they would peck each other to death. To just conceive how this might feel, you need to know that the beak is made of tissue that resembles tissue and nerve endings found in finger and toe nails.
They cannot stretch or flap their wings, and lights are focused on them 22 hours a day to force constant feeding and egg production.
In the early 1950s, it took 14 to 16 weeks to bring a chicken to slaughterhouse weight and it took 3.4 pounds of feed to produce one pound of chicken meat.
Today, it only takes 7 weeks, half the time, to bring a chicken to slaughterhouse weight and it only takes 1.9 pounds of feed to produce one pound of chicken meat.
The cost of these so-called “improvements” is not only an even more excessive cruelty to the birds, but also increases the risks to the health of the consumer.
Danger of infection. Research has shown that overcrowding increases the risk of infection. Contaminated birds are difficult to identify because, when caged on a moving conveyor on the way to the slaughterhouse, an inspector speeds the rate from 80 to 90 birds per minute. Chickens are routinely fed only limited-range antibiotics that have been linked to a new strain of stronger organisms that have not only developed immunity to many drugs, but are also consumed by humans who eat these contaminated chickens. And, simply for cosmetic reasons, poultry farmers use a chemical dye called xanthophylls to give meat a golden glow to fool the consumer into thinking it is healthy.
2. Veal: An even more cruel form of torture has been imposed on calves to induce very white and extra tender meat. They are housed in extremely narrow stalls where they cannot move or turn; and they are fed a milky puree mixed with hormones, antibiotics, and a variety of chemical additives. They are kept in windowless buildings that are illuminated only by low-voltage red bulbs that burn continuously to artificially stimulate their appetite; their heads are in a restriction slot with a continuous supply of food in front of them, and they can never turn or recline; instead, they must sleep on their feet for several weeks before being sent to the slaughterhouse.
The political impact of vegetarianism
People know and generally resign themselves to the excessive influence of special interest groups through the drafting of laws that supposedly protect the health and well-being of the citizenry. As vegetarianism increases, both in number and influence, the meat and dairy industries put constant pressure on politicians to counter this positive development, going so far as to use harassment under the guise of protecting the consumer. of such a damaging label. -called charlatans in the health food industry. Although their efforts may appear laudable and altruistic, they are mere sneaky ploys to impede or even halt progress toward vegetarianism. If you feel your choice rights are being violated, look for organizations that support the tilt and lend your support. Usually a single individual is ignored; however, in unity there is strength.
Social and economic impact
According to R. Buckminster Fuller, the internationally respected engineer, scientist and architect, and other experts, our planet’s resources are sufficient to feed, clothe and house every man, woman and child to the standards of the American middle class if we use our resources correctly.
Livestock farming requires much more land than plant farming. It takes between 12 and 24 pounds of plant protein to make a single pound of meat protein. 70% of the grain that is harvested in the US is used to feed animals rather than people, which is obviously an extravagant and unnecessary waste. There is only one acre of arable land per person on earth; and the average American meat eater requires 1.6 acres per year to feed, while a vegetarian needs less than half an acre. This inefficiency of meat production is reflected in inflated prices. Plant protein sources are cheaper than less expensive meats, and sprouted grains and seeds provide an excellent source of protein with even greater savings.