Object the Introduction of pig Farms/slaughter house in Brome
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Object to the Introduction of pig Farms or slaughter house into Lac-Brome.
Someone is applying to build a pig factory slaughter house in Lac-Brome near the village of Knowlton. If the plans are approved it would be one of the ongoing stinking slaughter smell in the area.
If you don’t want to see this pig factories entering our area, then please sign this petition.
Because the pigs are confined in crowded and stressful conditions, and the piglets weaned before their immune systems have properly developed, they need antibiotics to keep them alive. The widespread use of antibiotics on farm animals has helped increase the number of antibiotic resistant diseases that pass from pigs to humans.
Despite the plans for an anaerobic digester which would process the waste and collect methane, there could still be air and water pollution from the waste slurry. Locals will also suffer from an increase in lorries transporting a thousand pigs a week out of the site and delivering animal feed and fuel for the anaerobic digester.
In natural conditions, pigs live in small social groups, consisting of a few sows with their young. They range over hundreds of kilometres and spend much of their day foraging and rooting for food. This level of freedom to express their natural behaviour is not the experience of most pigs today. Around 1.4 billion pigs are slaughtered annually for meat worldwide. In intensive systems, sows (mother pigs) are often confined in narrow crates, unable to to move freely, when they are pregnant and nursing their piglets. The piglets reared for meat are often mutilated, without anaesthetic, and kept in concrete sheds without bedding. This shift away from traditional pig farming to large-scale intensive methods has resulted in significant concerns for the welfare of millions of pigs throughout the world. This makes it one of the biggest cause of animal cruelty on the planet.
Here are some Dr. Axe Facts
Increased Cancer Risk from Bacon and Other Processed Pork
According to the World Health Organization, processed meat like ham, bacon and sausage causes cancer. The International Agency for Research on Cancer actually classifies processed meat as a carcinogen, something that causes cancer. Researchers found that consuming 50 grams of processed meat each day raises your risk of colorectal cancer by a very significant 18 percent. (4)
Processed meat is considered to be food items like ham, bacon, sausage, hot dogs and some deli meats. Noticing a theme there? Those are mainly pork-derived food products. How much processed meat is 50 grams? That’s about four strips of bacon. Maybe you’re thinking that you only eat two pieces of bacon regularly. According to this research, that would likely equate to a 9 percent increase of cancer likelihood.
Swine Flu in Humans
The swine flu is another virus that has made the leap from pig to human. Influenza or flu viruses can be directly transmitted from pigs to humans, from humans to pigs and from humans to humans. (5) Human infection with flu viruses from pigs are most likely when humans are physically close to infected pigs.
Swine influenza virus infections in humans are now being called “variant virus infections in humans.” I wonder why the authorities removed the word “swine.” Was it scaring people away from eating pork? Probably.
According to the Centers for Disease Control and Prevention, H1N1 and H3N2 are swine flu viruses that are “endemic among pig populations in the United States and something that the industry deals with routinely.” Outbreaks can occur year-round. H1N1 has been observed in pig populations since at least 1930, while H3N2 began in the United States around 1998. (6)
According to the CDC, swine flu has not been shown to be transmissible to people through eating properly handled and prepared pork. Properly prepared means cooking pork to an internal temperature of 160 degreesF, which is supposed to kill all viruses and other foodborne pathogens. But what if you consume pork from a pig that had influenza and it wasn’t cooked to that temperature guideline — then what? I certainly wouldn’t want to roll the dice and find out.
Did you know that pigs carry a variety of parasites in their bodies and meat? Some of these parasites are difficult to kill even when cooking. This is the reason there are so many warnings out there about eating undercooked pork. One of the biggest concerns with eating pork meat is trichinosis or trichinellosis. This is an infection that humans get from eating undercooked or uncooked pork that contains the larvae of the trichinella worm. (7) In some countries and cultures, they actually consume pork raw.
This worm parasite is very commonly found in pork. When the worm, most often living in cysts in the stomach, opens through stomach acids, its larvae are released into the body of the pig. These new worms make their homes in the muscles of the pig. Next stop? The unknowing human body that consumes this infected meat flesh.
Similarly to what these worms do to the pig, they can also do to humans. If you eat undercooked or raw pork that contains the parasite, then you are also swallowing trichinella larvae encased in a cyst. Your digestive juices dissolve the cyst, but that only unleashes the parasite into your insides. The larvae then penetrate your small intestine, where they mature into adult worms and mate. If you’re at this stage of trichinosis, you may experience abdominal pain, diarrhea, fatigue, nausea and vomiting.
Unfortunately, it doesn’t end there. Approximately a week after eating the infected pork, the adult female worms now inside your body produce larvae that enter your bloodstream and eventually burrow into muscle or other tissue. Once this tissue invasion occurs, symptoms of trichinosis include:
Muscle pain and tenderness
Pink eye (conjunctivitis)
Sensitivity to light
Swelling of the eyelids or face
· And while no one particularly wants to consume worms, trichinosis is a serious illness that you should do virtually anything to avoid. Abdominal symptoms can occur one to two days after infection while additional symptoms usually start two to eight weeks after infection. According to Mayo Clinic, the severity of symptoms typically depends on the number of larvae consumed in the infected meat.
· The CDC recommends thorough cooking of pork as well as freezing the pork meat prior to cooking to kill off any worms. I don’t know about you, but I don’t feel good about eating anything that I first have to kill off its worms to eat.
· It’s actually been theorized that trichinellosis is the exact cause of Mozart’s rather sudden death at age 35. An American researcher theorized this after studying all the documents recording the days before, during and after Mozart’s death. This research published in Archives of Internal Medicine’s June 2001 issue found that Mozart suffered many of the above listed symptoms and he, himself, had recorded in his journal the consumption of pork just 44 days before his own death. (8)
Pigs are primary carriers of:
Taenia solium tapeworm
Hepatitis E virus (HEV) — In developed countries, sporadic cases of HEV genotype 3 have occurred in humans after eating uncooked or undercooked pork. (9)
Porcine reproductive and respiratory syndrome, aka blue-ear pig disease
Viruses in the family Paramyxoviridae (10)
Each of these parasites and viruses can lead to serious health problems that can last for years to come.
If all these concerns aren’t enough or you think you’ll avoid them by cooking your pork really well, then you should also know about the common conditions of pork raised for consumption. Today, a whopping 97 percent of pigs in the United States are raised in factory farms. This means that these pigs never live a healthy life of fresh air and wide-open pastures.
If you’re a pork eater, you should know that it’s very likely (only 3 percent unlikely) that you’re eating the meat of a pig that spent all of its time in a crowded warehouses with no fresh air or exercise, fed a steady diet of harmful drugs to keep the pig breathing as producers make pigs grow faster and fatter. These drugs often cause the pigs to become crippled under their own excessive and unnatural weight gain. (11) Do these sound like conditions that yield a health-promoting piece of meat? Of course not, which is why you should avoid pork and other factory-farmed meats.
Drug Resistant Bacteria in Pork Chops and Ground Pork
It’s estimated that 70 percent of factory-farmed pigs have pneumonia when they go to the slaughterhouse. Unsightly factory-farm conditions of filth and extreme overcrowding lead pigs to have an extreme likelihood for serious diseases. The conditions are so bad that the only way to keep these pigs barely alive at times is to misuse and overuse antibiotics. I’ve talked a lot about what this does in humans. Similarly to humans, pigs are more commonly developing diseases that are resistant to antibiotics. You might like the taste of pork, but do you want to consume a pork product from a pig that had a “superbacteria”?
The bacteria-laden pork story continues. A 2013 Consumer Reports analysis of U.S. pork chops and ground pork samples found widespread (69 percent) presence of a bacteria called yersinia enterocolitica. This bacterium infects about 100,000 Americans a year, especially children, and can cause fever, diarrhea and abdominal pain in humans. (12)
Why not support real healthy living by taking a Pig Pledge today and join the growing number of people who are choosing a better lifestyle (or going meat-free altogether). Through the power of our purses, it is possible to free pigs from the intensive conditions that impact the health of animals, people and the planet.
Thank you for making better choices.
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