Foie Gras: Let us stop eating this
Foie Gras Dish
Meaning: Foie Gras means “Fat Liver”
It’s very very luxury menu that originates from France But this dish comes from FORCE FEEDING a goose to make them develope FATTY LIVER DISEASE.
Let’s see the source of this wonderful dish
The geese are forced to eat.. even if it does not desire to
The metal pipe pass through the throat to stomach …even if it does not want to eat anything To make the liver bigger and fatter
Cages are very small and they force the geese to stay in one position to avoid using energy, thus converting all food into fat.
How sad their eyes show up
Their legs were bloated from long standing everyday. No need to sleep because they will be caught to eat again
Although they try to defend themselves But it is useless
How sad this life is..
They are forced to eat until they are dead or their bodies cant stand with this
You see… the food is over its mouth
The left who survive have crapped to be inflamed asses…blood easily come up with the shit
Not only mouth hurt, throat hurt , all time stomach ache from the food , Fat to bloated legs , no sleep , no excercise But also no free movement for life to see the sky or river
This your Healthy Liver like those Chicken
To get the beautiful and white liver that becomes unusually big like this
As Liver-canned from aboard
In modern production, the bird is typically fed a controlled amount of feed, depending on the stage of the fattening process, its weight, and the amount of feed it last ingested.
At the start of production, a bird might be fed a dry weight of 250 grams (9 oz) of food per day, and up to 1,000 grams (35 oz) (in dry weight) by the end of the process. The actual amount of food force-fed is much greater, since the birds are fed a mash whose composition is about 53% dry and 47% liquid (by weight).
The feed is administered using a funnel fitted with a long tube (20–30 cm long), which forces the feed into the animal’s esophagus; if an auger is used, the feeding takes about 45 to 60 seconds. Modern systems usually use a tube fed by a pneumatic pump; with such a system the operation time per duck takes about 2 to 3 seconds. During feeding, efforts are made to avoid damaging the bird’s esophagus, which could cause injury or death, although researchers have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding. Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.