All animals have the right to live.

Beef cows

Many beef cattle are born and/or live on the range, foraging and fending for themselves, for months or even years. They are not adequately protected against inclement weather, and they may die of dehydration or freeze to death. Injured, ill, or otherwise ailing animals do not receive necessary veterinary attention. One common malady afflicting beef cattle is called “cancer eye”. Left untreated, the cancer eats away at the animal’s eye and face, eventually producing a crater in the side of the animal’s head. Accustomed to roaming unimpeded and unconstrained, range cattle are frightened and confused when humans come to round them up. Injuries often result as terrified animals are corralled and packed onto cattle trucks. Many will experience additional transportation and handling stress at stock yards and auctions where they are goaded through a series of walkways and holding pens and sold to the highest bidder. From the auction, older cattle may be taken directly to slaughter, or they may be takento a feedlot. Younger animals, and breeding age cows, may go back to the range. Ranchers still identify cattle the same way they have since pioneer days, with hot iron brands. Needless to say, this practice is extremely traumatic and painful, and the animals bellow loudly as ranchers’ brands are burned into their skin. Beef cattle are also subjected to waddling, another type of identification marking. This painful procedure entails cutting chunks out of the hide which hangs under the animals’ necks. Waddling marks are supposed to be large enough so that ranchers can identify their cattle from a distance. Most beef cattle spend the last few months of their lives at feedlots, crowded by the thousand into dusty, manure-laden holding pens. The air is thick with harmful bacteria and particulate matter, and the animals are at a constant risk for respiratory disease. Feedlot cattle are routinely implanted with growth promoting hormones, and they are fed unnaturally rich diets designed to fatten them quickly and profitably. Because cattle are biologically suited to eat a grass-based, high fiber diet, their concentrated feedlot rations contribute to metabolic disorders. Cattle may be transported several times during their lifetimes, and they may travel hundreds or even thousands of miles during a single trip. Long journeys are very stressful and contribute to disease. Young cattle are commonly taken to areas with cheap grazing land, to take advantage of this inexpensive feed source. Upon reaching maturity, they are trucked to a feedlot to be fattened and readied for slaughter. Eventually, all of them will end up at the slaughterhouse. At a standard beef slaughterhouse, 250 cattle are killed every hour.
Once animals get to the slaughterhouse animals,such as cows and pigs are led to the killing floor,where they are stunned by electiric shock,shackled,hoisted upside down,kicking and struggling,and butered.delivering a potent shock is often difficult or too much trouble for the slaughterhouse workers and the result is that some animals regain conciousness while hanging and waiting for slaughter or during the slaughtering process itself.Eventually, the animals will be “stuck” in the throat with a knife, and blood will gush from their bodies whether or not they are unconscious.At slaughterhouses that produce kosher or balal meat,the animals are NOT stunned before having their carotid arties severed.

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Factory Farming.

Farm animals including pigs and chickens,are housed in
massive confinement buildings that resemble factory warehouses,and most of these
animals never see the outdoor until they are sent to slaughter.

In factory farms,animals do not even have enough space to move their limbs or turn around.Broiler chickens are crammed into buildings holding thousands of birds,while chickens used in egg production are confined in ”battery cage”that usually measures 144 square INCHES,often with cages stacked 3 to 5 layers high,there are usually eight or nine hens kept in each cage.The hens live like this for about two years or less, until their bodies are exhausted from the stresses of constant laying and their egg production decreases. At that point,they are shipped to slaughter to be turned into animal feed or sometimes human
food or are simply discarded. In 2003 a public outcry brought attention to a California ranch that was reported to have discarded thousands of live hens using a wood chipper; no charges were brought because, as it turned out, this is a common industry practice.

There are about 300 million laying hens in the United States; of these, some 95 percent are kept in wire battery cages, which allow each hen an average of 67 square inches of space—less than the size of a standard sheet of paper.Hens are usually kept eight or nine to a cage; long tiers of these cages are built one upon another in sheds that hold tens of thousands of birds, none of whom has enough room to raise a wing. A very horrible effect of the egg-production industry is the wholesale destruction of male chicks, who are useless to the egg industry. These chicks are not used in the meat industry either, because they have not been genetically manipulated for meat production. Male chicks are ground up in batches while still alive, suffocated in trash cans, or gassed.

More than 50 billion chickens are raised and slaughtered annually.

 

Only in movies do pigs spend their lives running across sprawling pastures and relaxing in the sun.
On any given day in the U.S., there are more than 65 million pigs on factory farms, and 110 million
are killed for food each year.

Mother pigs (sows)who account for almost 6 million of the pigs in the U.S.spend most of their lives in individual “gestation” crates.These crates are about 7 feet long and 2 feet wide too small to allow the animals even to turn around.After giving birth to piglets, sows are moved to “farrowing” crates, which are wide enough for them to lie down and nurse their babies but not big enough for them to turn around or build nests for their young.

Piglets are separated from their mothers when they are as young as 10 days old. Once her piglets are gone, the sow is impregnated again, and the cycle continues for three or four years before she is slaughtered. This intensive confinement produces stress- and boredom-related behavior, such as chewing on cage bars and obsessively pressing against water bottles.

After they are taken from their mothers, piglets are confined to pens until,they are separated to be raised for breeding or meat.Every year in the U.S., millions of male piglets are castrated (almost always without being given any painkillers) because consumers supposedly complain of “boar taint” in meat that comes from intact animals.In extremely crowded conditions, piglets are prone to stress-related behavior such as cannibalism and tail-biting, so farmers often chop off piglets’ tails and use pliers to break off the ends of their teeth without giving them any painkillers.For identification purposes, farmers also cut out chunks of the young animals’ ears.

Pigs and their life in horror.

When allowed to live out their natural lives,pigs live for an average of 10-15 years, but factory farmed pigs are sent to slaughter after just six months of life. In order to get the terrified pigs onto the trucks bound for the slaughterhouse, workers may beat them on their sensitive noses and backs or stick electric prods into their rectums.

Crammed into 18-wheelers, pigs struggle to get air and are usually given no food or water for the entire journey (often hundreds of miles). They suffer from temperature extremes and are forced to inhale ammonia fumes and diesel exhaust. A former pig transporter told PETA that pigs are “packed in so tight, their guts
actually pop out their butts—a little softball of guts actually comes out.”

According to a 2006 industry report, more than 1 million pigs die each year from the horrors of transport alone. Another industry report notes that, in some transport loads, as many as 10 percent of pigs are “downers,” animals who are so ill or injured that they are unable to stand and walk on their own. These sick and injured pigs will be kicked, struck with electric prods, and then dragged off the trucks to their deaths.

In winter, some pigs die frozen to the sides of the trucks. In summer, some die from heat exhaustion. Some fall and suffocate when additional animals are forced to pile in on top of them. All are in a panic—screaming and desperately trying to get away—and some die of heart attacks.

One worker reports, “In the wintertime there are always hogs stuck to the sides and floors of the trucks. [Slaughterhouse workers] go in there with wires or knives and just cut or pry the hogs loose. The skin pulls right off. These hogs were alive when we did this.”

In 2004, a transport truck owned by Smithfields foods and loaded with 180 pigs flipped over in Virginia. Many pigs died in the accident, while others lay along the roadside, injured and dying. PETA officials arrived on the scene and offered to humanely euthanize the injured animals, but Smithfield refused to allow the suffering animals a humane death because the company could not legally sell the flesh of animals who had been euthanized. After an accident in April 2005, Smithfield spokesperson Jerry Hostetter told one reporter, “I hate to admit it, but it happens all the time.”

Slaughter
The unloading at the slaughterhouses is as ugly as the loading. After being kept in an immobile state all their lives, their legs and lungs are so weak that the pigs can barely walk. But when they see space ahead of them, some of them begin running for the first time in their lives.

Like fillies, they jump and buck, overjoyed with their first feel of freedom. Then, suddenly, they collapse and cannot get up. They can only lie there, trying to breathe, their bodies racked with pain from abuse and neglect on the factory farms.Then drivers hook their legs up to winches to pull them, often pulling their legs right off.

A typical slaughterhouse kills up to 1,100 pigs every hour. The sheer number of animals killed makes it impossible for them to be given humane, painless deaths. Because of improper stunning, many pigs are alive when they reach the scalding tank, which is intended to soften their skin and remove their hair.

The U.S. Department of Agriculture (USDA) documented 14 humane-slaughter violations at one processing plant, where inspectors found hogs who “were walking and squealing after being stunned [with a stun gun] as many as four times.”

According to one slaughterhouse worker, “There’s no way these animals can bleed out in the few minutes it takes to get up the ramp. By the time they hit the scalding tank, they’re still fully conscious and squealing. Happens all the time.”

The best way to help put an end to this cruelty is to stop eating/using animal products

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The dairy industry.

Dairy products can cause health issues for individuals who have lactose intolance or a milk allgergy . Some dairy products such as blue cheese may become contaminated with the fungus aspergillus fumigatus during ripening, which can trigger asthma and other respiratory problems in susceptible individuals. Dairy products if consumed after the expiry date can cause serious heart problems.

Physicians and nutritional biochemist T,Colin Campbell, argue that high animal fat and protein diets, such as the standard American Diet, are detrimental to health, and that a low-fat vegan diet can both prevent and reverse degenerative diseases such as coronary artery disease and diabetes.A 2006 study by Barnard found that in people with type 2 diabetes, a low-fat vegan diet reduced weight, total cholesterol, and LDL cholesterol, and did so to a greater extent than the diet prescribed by the American Diabetes Association.Various scientists and physicians have noted that there may be a link between dairy consumption and some cancers such as breast and prostate cancer.

 

 

Cows produce milk for the same reason that humans do: to nourish their young. In order to force the animals to continue giving milk,factory Framing operators typically impregnate them using artificial insemination every year. Calves are taken from their mothers within a day of being born—males are destined for veal crates or barren lots where they will be fattened for beef, and females are sentenced to the same fate as their mothers.

After their calves are taken away from them, mother cows are hooked up, several times a day, to milking machines. These cows are genetically manipulated, artificially inseminated, and often drugged to force them to produce about four and a half times as much milk as they naturally would to feed their calves.

Animals are often dosed with bovine growth hormone(BGH), which contributes to a painful inflammation of the udder known as “mastitis.” (BGH is used widely in the U.S. but has been banned in Europe and Canada because of concerns over human health and animal welfare.)According to the industry’s own figures, between 30 and 50 percent of dairy cows suffer from mastitis, an extremely painful condition.

A cow’s natural lifespan is about 25 years, but cows used by the dairy industry are killed after only four or five years. An industry study reports that by the time they are killed, nearly 40 percent of dairy cows are lame because of the intensive confinement, the filth, and the strain of being almost constantly pregnant and giving milk. Dairy cows’ bodies are turned into soup, companion animal food, or low-grade hamburger meat because their bodies are too “spent” to be used for anything else.

http://friendsaganistcrueltytoanimals.weebly.com/the-truth-behind-dairy.html

What’s really in your food.

There’s this thing called ”Gelatin”it’s derived from the collagen inside animal’s skin and bones,”Gelatin” can be found in sour cream,jello,gummy candies,pop tarts,jams,cream cheese,margarine,juices,candy corn and some beers.”Gelatin” is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, boiled crushed horn, hoof and bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, horses, and pigs.”Gelatin is used to make the shells of paintballs and is used in nail polish remover and in some makeup.Gelatin is just one example of hundreds of disgusting things that the FDA alouds to be put into food,Here are some other examples.

”Red #40”It is ground up beetles,”Red #40” can be found in meat,sausages,alcoholic drinks, bakery products and toppings,food dyes,ice cream, candy[skittles,gummy bears,fruit roll ups,sour patch kids,airheads,etc], yogurt, juices, sauces,cookies, desserts, icings, pie fillings,bottled cherries,soda and some cheeses.”Red #40” can also be called Carmine,Cochineal and Crimsonlak all of those contain beetles,none of which is safe for vegetarians or vegans.”Red#40” is also in fabric and cosmetics.

”Rennet”It’s the lining of a calf’s stomach,”Rennet” can be found in Cheese,however most cheeses in the USA is not made with ”Rennet’,”Rennet” is not safe for vegetarians,but Microbial/vegetable rennet is.A way to verify that the ”Rennet” is not from animal is to look for a kosher symbol.

”Stock”it’s made from veal,beef anf chicken bones,The flavour of the ”Stock comes from the cartilage and connective tissues in the bones.

”Lard”it’s pig fat.it is simply the fat tissue of a pig,it is used in cooking and baking.

”Pepsin” it’s a cotting agent from pigs stomachs,”Pepsin is used in cheese and vitamins.

”Urea”comes from urine and other bodily fluids,”Urea is used to brown baked goods,like pretzels.

http://www.youtube.com/watch?v=9TlHcEcUWUE&feature=fvsr