Contrary to popular belief, chicken is not a healthy alternative to eating red meat. In many ways, it is even worse. The process that takes poultry from a farm to the kitchen table is a harrowing one filled with endless opportunities for poisoning.
Chickens are subjected to numerous levels of contamination before they are forced out of their packed cages, dumped into scalding tanks and passed through de-feathering machines. At the end of the process, the chickens are submerged into a chilled holding tank, also known as "fecal soup," consisting of a pool of waste and bacteria.
According to former USDA microbiologist, Gerald Kuester, "With the advent of modern slaughter technologies there are about fifty points during processing where cross contamination can occur. At the end of the line, the birds are no cleaner than if they had been dipped in a toilet."
Did you know...
- Chickens are crammed into tiny, battery cages with at least three other birds so they are unable to stand or spread their wings?
- Chicks are debeaked without anesthetic to prevent them from injuring each other in the unnaturally confined conditions?
- Modern farming methods using growth hormones and artificial lighting mean that many chickens outgrow their bones, resulting in fractured and broken legs?
If you are going to continue to eat meat, please follow these guidelines:
- Combine your meat with a lot of water-rich foods. Make sure the meal includes a large salad, or steamed vegetables - sides that will cleanse not clog. And try to maintain a cleansing diet for the remainder of the day.
- Choose meats that are FREE RANGE, KOSHER, ANTIBIOTIC-FREE, ORGANIC!
- Choose low mercury seafood as a great source of protein, essential fatty acids, and nutrition as long as you get it from a fresh, natural source.