If most people considered the conditions in which chickens used for meat and eggs are raised and slaughtered, we have a tendency to’d become vegetarian on the spot. Egg-laying chickens can be raised in cages with half dozen chickens to a cage, every chicken obtaining only 67 sq. inches of space for its lifetime.

Unless they’re certified and labeled as being free-range or organic or natural, they could have been fed growth hormones to induce them to slaughter faster, and antibiotics to combat the diseases which return from being raised in cramped and less-than-clean conditions.

And think about what the recommendations are for cleaning up when touching poultry? It’s counseled to wash surfaces with bleach to get rid of bacteria, and to scrub your hands totally after touching a chicken.

Do you actually want to place one thing into your body that requires bleach to clean up when? Something that must be cooked to specific temperatures to make certain you’ve destroyed any bacteria that might build you sick?

Chickens and turkeys have become therefore mass-made and injected with antibiotics and hormones that there’s no taste to it anymore, so why bother? Even the foremost humanely treated chicken has either been stunned in an exceedingly salt-water brine before being beheaded. In John Robbins wonderful book and video, Diet for a Little Planet, he shows us pictures of chickens being grabbed in teams by the neck and thrown into cages. Will you really take into account eating a chicken with that vision in your head?

Any means of mass-manufacturing animals for human consumption is by its terribly nature unhealthy and cruel for the animals, and unhealthy for humans as well. Even if you’re of the opinion that man could be a natural hunter, how natural is it to eat an animal that’s been raised in captivity and fed a diet of hormones and antibiotics?

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