veganism

If you are brave enough to watch this video, then there are some serious questions that you will be confronted with. If you know for a fact that a certain action on your part causes animals to be tortured what will you do? Will you stop? Eating an egg from a chicken living in healthy conditions may be a relatively benign, but as you will see in this documentary about the egg industry, living conditions in modern egg farms are anything but normal and they're anything but natural. Even "free-range" eggs are untrustworthy. There is no federal law regulating the labeling of "free-range" animal products. The animal industry can essentially do whatever the hell they want and flat out lie to you about it.

Meat is the single most significant factor contributing to the destruction of the planet, and it is a factor that we control directly as individuals.

Deforestation and habitat Destruction

Meat causes deforestation in and habitat destruction on multiple levels. Clearing trees to create grazing land is the most obvious, but grazing land is only part of the picture. Most domesticated animals raised for slaughter or for their byproducts are fed grains either as a supplement to grazing or as a replacement. Growing these grains takes space, and when there is a forest in the way of growing grains for animals it has always been the forest that looses. Eating organic doesn't change a thing when it comes to deforestation. The forest of the world are being cut down to make room for burgers and hotdogs, organic and free range as they might be.

The equivalent to seven football fields is destroyed every minute!

For most people the images in this film will be shocking. The reality of the animal industry is not pretty, but not knowing about it only makes it worse. After all, if you don't know that something is wrong, why would you be motivated to change?

by Joby Warrick Washington Post Staff Writer
(click here to view pdf of original article)

PASCO, Wash.

It takes 25 minutes to turn a live steer into steak at the modern slaughterhouse where Ramon Moreno works. For 20 years, his post was “second-legger,” a job that entails cutting hocks off carcasses as they whirl past at a rate of 309 an hour.

The cattle were supposed to be dead before they got to Moreno. But too often they weren’t.