Compare this with animal exploitation industries. Here, humans artificially sustain populations of animals, reproduce them, and exploit and kill them ad infinitum. The harm inflicted on individual sentient beings is perpetual.
Factory farms, also known as CAFOs (Concentrated Animal Feeding Operations) or IFAP (Industrial Farm Animal Production) facilities, can house more than 125,000 animals under one roof and are designed to produce the highest possible output at the lowest possible cost to the operator. These farms and their associated industrial slaughterhouses produce “cheap” meat, eggs, and dairy by externalizing their costs. The costs to the public from the ecological damage and health problems created by factory farms are not considered any more than the law requires, and companies have often found it less expensive to pay fines than to alter their methods. For this reason, the true cost of meat is never reflected in the price consumers pay. Animal suffering is given no meaningful consideration except in a few idiosyncratic cases.
Farmed animals are remarkable creatures who experience pleasure (pasture-raised pigs, for instance, are known to jump for joy) and have complex social structures (cows develop friendships over time and will sometimes hold grudges against other animals who treat them badly).5 The cheap animal products churned out by factory farms come at a high cost to the animals themselves (many are confined so intensively that they cannot turn around or stretch a wing). The structure of factory farming ensures that even the animals’ most fundamental needs—clean air, sunshine, freedom from chronic pain and illness—are denied them.
Interestingly, if you read-up on the neuroscience you are likely to find the results of a new study that researchers say point to a link between foie-gras consumption and the development of amyloidogenic diseases, like Alzheimer’s, variant Creutzfeldt-Jakob Disease (vCJD), tuberculosis, diabetes and rheumatoid arthritis. But then, anyone who would care so little about the brutal agony of another sentient creature would probably never bother to ever read-up on neuroscience.
"Discounting the consumption of infected brain tissue (during, for example, the ritual of mortuary cannibalism), this is the first time that a dietary component has been implicated in the amyloidogenic diseases."
All these birds were mistreated in the same way. Some of their livers were unhealthy, some weren't. What exactly is your point? You seem to be trying to conclude that 'well-treated birds = healthy birds = tasty birds', but the findings don't show that. The findings show that some birds can be mistreated without getting liver disease, and some can't. Bravo.
In matters not that the animal suffered necessarily, rather that the animal was coerced at all. Suffer is relative, indeterminate, and arguable. Coercion is, more ofter, easier to identify with a degree of consensus.
It's true that many manufacturers unnecessarily use animal products in their processes (such as bone char used to filter sugar, gelatin used to clarify alcoholic beverages) when non-animal substitutes would suffice. The informed vegan will make an attempt to choose products that don't exploit animals at any stage of production. Unfortunately there are times it can't be avoided.
This does not annul one's status as a vegan. (You, sir, are no arbiter of veganism.) A vegan is someone who makes a reasonable effort to not purchase or consume products that involve the exploitation of animals.
Last week, the New York Times ran a story on the upcoming foie gras ban in California. July 1, 2012, the Golden State will join over a dozen nations that have prohibited the production of foie gras, the enlarged liver of a duck or goose produced through force-feeding. Arguments against the production practice have focused on animal welfare concerns, but have largely ignored the human health implications. As I detail in my International Journal of Food Safety, Nutrition and Public Health paper, microscopic infectious protein fibers in foie gras may trigger and accelerate a variety of serious human diseases in susceptible individuals via a “mad cow disease”-like mechanism.
What other meat may be contaminated? While ducks under stress deposit amyloid throughout their internal organs, chickens tend to localize amyloid deposits in their joints. The way laying hens are processed, however, means that amyloid deposits found in joints could still end up in certain chicken products.
Dr. Erik Gruys, the former chair of Domestic Animal Pathology at Utrecht University, and colleagues wrote that amyloid deposits in the tissues of food animals such as foie gras and chicken by-products could have “tremendous food safety implications.” “Like prions,” they conclude, “this pathological material should be banned for risk groups of consumers.” The new law in California may therefore safeguard the welfare of both animals and the public.
In the previous thread, you declared "Geese LIKE being stuffed" (@32). I responded "I think you like getting stuffed" (@37) and later proffered that you might enjoy pegging (@41) (as performed by a woman).
I didn't call you "faggot", as you well know. I simply used your own language of callous insensitivity and applied it against you.