Eating Animals Analysis

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  • Topic: Jonathan Safran Foer, Nutrition, Eating Animals
  • Pages : 2 (643 words )
  • Download(s) : 462
  • Published : October 13, 2011
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A Question on Eating Animals
99 percent of the meat we eat is produced in factory farms. The living conditions for animals in this industry can be very disturbing and inhumane, and the execution process of these animals is just as bad. In the book Eating Animals by Jonathan Safran Foer, the mysterious world of factory farms is explored. While reading, it is easy to see how effortlessly people are roped into eating the meat from these factories without even questioning where it comes from. This brings in the question, why do people question the brands they wear and the places they live, but they fail to question the meat that they put into their bodies?

It’s hard to imagine that people don’t question the food they eat at fast food restaurants when the news happily displays stories of food poisoning and other zoonotic diseases that people contract by eating meat. Bird flu, BSE, and salmonella are just a few of the diseases people can catch if they eat poorly produced factory farm meat. Foer has an idea why; he writes, “Anything that happens all the time, like meat becoming infected by pathogens, tends to fade into the background” (139). It makes perfect sense. We don’t question food borne diseases because these diseases happens all the time, so much that we forget that this shouldn’t be happening and it can be avoided.

Something else that people fail to question in the world of factory farms is how exactly this factory farm meat is produced before becoming a delicious Big Mac. Well, here is the answer. The animal of choice is crammed into as small a space as allowable. The conditions can be dirty and almost unlivable. Their lives are put on a perfect schedule and once the end of that timeline is hit, they are ready to be slaughtered. At the beginning of this next step, the animals are shocked, but what’s really shocking is how this doesn’t always stun them. In an interview with a factory farm worker, the worker says, “We get them on the first shock I’d think...
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