Meat, What The Industry Doesn’t Want You To Know

The meat industry advertises its products in such a way that it perfectly camouflages the usual procedures and practices in slaughterhouses.

· Advertising without truth. It prevents us from seeing the reality that these animals suffer (cows, pigs, chickens, rabbits, ducks, geese, goats, sheep) because, if we knew it, we would not buy what they sell: we would see the cruelty to which they are subjected. As ex-Beatle Paul McCartney put it, “If slaughterhouses had glass walls, we’d all be vegan.”

· What a chorizo ​​contains. It is not only meat, but also tripe and other pork waste that you would not want to know, macerated with paprika, garlic, bay leaf, salt and other seasonings that give the chorizo ​​that flavor that you do not want to resist. In addition to its mandatory ration of preservatives, acids and other chemicals that prevent the meat from going into a rotting process, which is what happens naturally with dead meat.

· Laboratory chemistry. The industry uses a series of chemicals in meats – sodium benzoate and propionate, nitrates and nitrites, sulphites, carbon monoxide and other additives such as the enzyme tissue transglutaminase, the “meat glue”, widely used in hamburgers and products. similar – so they stay red and fresh. Otherwise they would turn gray, the natural color that any corpse has, and this is how we would see them when we take them out of the refrigerator.

· Toxic substances. Due to the stress cows go through in the stables and the high amounts of antibiotics, hormones and genetically modified substances that are supplied to them, neither meat nor milk seem like a healthy option. Today, cows are in such a state of disease and so abused that they are continually injected with antibiotics and also rubbed with chemical-laden ointments to deal with their chronic infections.

· Tasty alternatives to meat. The flavors that are achieved with meat products are perfectly substitutable for meat-free ones. Vegans know that they can get vegetable chorizo, with a taste and texture very similar to those of animal chorizo, but without causing any death.