Billion of animals are raised and slaughtered each year for human consumption. In factory farms, animals are kept in extremely small spaces so that farmers can maximise production. But the animals endure much more than being confined in extremely small spaces and overcrowding. Cows are prodded or dragged to the slaughterhouse, or left without food or water to die. Pigs are stunned while upside down and their throats are cut, bleeding to death. They’re also taken to the scalding tank where they’re boiled alive.
As for chickens, they have so little space to move around that they peck each other to death so their upper beaks are cut off with a hot blade. Not to mention, animals are sprayed with pesticides and fed antibiotics and hormones which in turn are passed on to the consumer. Quoted by William Roberts, “When we kill animals to eat them, they end up killing us because their flesh, which contains cholesterol and saturated fat, was never intended for human beings, who are natural herbivores.” Studies show that meat-eaters are twice as likely to die from heart disease and 60% are likely to die from cancer compared to vegetarians. Meat consumption has been linked to many diseases including hyper tension, diabetes, and kidney disease.
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