Posted on 10/11/2016 2:52:46 PM PDT by JimSEA
When we eat beef, chicken wings, hot dogs or spaghetti bolognese, we do it in denial. Already by referring to what we eat as "beef" instead of "cow," we have created a distance between our food and an animal with abilities to think and feel.
The meat paradox
"The presentation of meat by the industry influences our willingness to eat it. Our appetite is affected both by what we call the dish we eat and how the meat is presented to us," says Jonas R. Kunst, a postdoctoral fellow at the Institute of Psychology, University of Oslo.
Kunst and his colleague Sigrid M. Hohle conducted five studies in Norway and the U.S. In the first study, chicken was presented at different processing stages: a whole chicken, drumsticks, and chopped chicken fillets. The scientists measured participants' associations to the animal, and how much empathy they felt with the animal.
In the second study, participants saw pictures of a roasted pork -- one beheaded the other not. The scientists examined their associations to the animal, and to which extent they felt empathy and disgust. They also asked participants whether they wanted to eat the meat or would rather choose a vegetarian alternative.
(Excerpt) Read more at sciencedaily.com ...
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There is no 8000 BC anything.
There is zero credibility for the commentary of anyone playing that game.
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If you kill with anything but a knife too sharp to be felt, the animal is filled with panic hormones that make the meat unfit for consumption.
There is solid logic behind Kosher standards.
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And no psychologist will change my attitude toward the foods I like.But OTOH,a physician *has* changed my attitude regarding the way I *prepare* the foods I like,which is exactly the way it should be.
Physicians advise patients regarding foods while politicians don't legislate diets.
Link to the alleged paleo-Hebrew? And what century, approx?
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There is little to no way to date the marks, but all of it has to be post-flood. Nothing but massive structures can have survived the flood.
(4500 years or less)
Link to the alleged paleo-Hebrew? And what century, approx?
Don’t know exactly what you are talking about
but, well, OK. BTW ever done any wild game hunting?
Don’t know exactly what you are talking about
but, well, OK. BTW ever done any wild game hunting?
Don’t know exactly what you are talking about
but, well, OK. BTW ever done any wild game hunting?
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So much for academia, huh?
And yes.
“This article, to my mind, is a completely political bit of nonsense”
Agreed. Pork, poultry, and beef are French words that came into English as a result of the Normans invading England in 1066. The nobility used these dietary French words, and the populace adopted them. That’s what makes English so adaptable, we adopt words from other languages and incorporate them into our own.
No you ignorant slut. "Beef" comes from boeuf, the French for a cattle raised for meat, called as such by the Normans who ate it. Meanwhile the Anglo Saxon peasants who raised it but didn't eat it called it "cow"
The missus and I have taken up raising meat rabbits this year. Fun and tasty. She makes me do the killing, but then she is right in there with the butchering. This can be done in very limited space (we live on a small lot), and is thus popular with a lot of city types, as well.
I can sympathize with her. I certainly don’t take any pleasure in killing any sort of animal. I can and do kill them but feel bad about it. Not for more than five or ten minutes though because we are carnivores and that’s the way of our lives.
Just remember, they would kill us if they could.
Mostly true. Some domesticated critters have been raised to be allies. That cute, fuzzy bear thinks you look good to eat however.
Wow, the gov’t paid for crap like this?
I worked in one too.
Panic hormones?
If a ultra sharp knife is put to the throat of a
human I think it is safe to say that person will
understand what your ‘panic hormones’ are all about
within a very few seconds before they bleed out.
Apply that to market beef and there is probably not
not much difference.
The industry standard is the stun method. If you are
stating that process makes for inedible meat then
you are entitled to your opinion but there are
millions and millions of meat eaters who differ.
Personally, I don’t recall ever consuming a rib eye
or a tri-tip from a commercially slaughtered beef that
tasted bad just because stunning was part of the killing
ptocess.
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