In the slaughter of animals, the animal bleeds and, nearly all the blood being drained away, the slaughtered meat contains less blood. I know this will come as a surprise to many, as the popular opinion is that there should be a difference, but from the scientific as well as medical point of view, there is none. Is the flesh not tainted by the poison, or are there any poisons which, while they kill the cattle do not harm their flesh?īetween carrion of an healthy animal and slaughtered meat there is no chemical or physiological difference. Will not the flesh of poisoned cattle affect the eater in any way?
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