Foie liver - not a delicacy, but a disease

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Foie liver - not a delicacy, but a disease
Foie liver - not a delicacy, but a disease

We live in a world where the artificial prevails. However, what we consume, even when we follow a he althy diet, does not always turn out to be good for us. Besides messing with our pocket, it often messes with our he alth too! Today we pay special attention to a dish that is always considered a real delicacy! However, the truth about him will shock you

Together with unique truffles and black caviar, foie gras ranks among the most refined delicacies of all times and nations. People have been raving about its taste since time immemorial. As far back as the ancient Egyptians, they noticed that if wild geese overeat, their livers enlarged, became more fragile and fatty, and most importantly, extremely tasty. Over time, geese became domesticated and people began to feed them according to a special regime.The Romans inherited this tradition and fattened them with dates. After the Fall of the Great Empire

only Jews have the recipe for the delicious delicacy

They are gradually learning to prepare it in some parts of France as well. It was from there in 1778 that the modern history of the dish began. Then the Marquis de Contad (Marshal of France and Governor of Strasbourg) ordered his personal chef, Jean-Pierre Clos, to prepare authentic French cuisine for the guests. The chef comes up with the following recipe - he cooks foie gras in bacon and wraps it in dough. When the dish is brought into the great hall, all the guests gasp. After a while, Jean-Pierre prepares a new portion of the tempting delicacy, which is taken to the palace of Louis XVI. In return for great thanks from the king, the cook received 20 expensive pistols, and the marshal received a large piece of land in Picardy. Soon after, Jean Pierre left his master, married the widow of a famous confectioner, and so the foie gras recipe began to spread among the people.

And foie gras stories would be captivating and fascinating if some brutal facts were also available, which we will introduce you too!

Foie liver is actually produced by inserting metal tubes into the throats of ducks and geese

so that they can be force fed. In this way, the liver becomes ill with hepatic steatosis and artificially expands up to ten times its natural size. In many cases, this leads to rupture of the organs, sores on the esophagus, from which the birds experience pain with every movement.

According to the information, 2-3 times a day, a worker grabs each bird, pushes a long metal tube along its entire throat and, using an air pump, pours up to two kilograms of corn porridge into its gullet. FYI - the normal duck liver weighs about 50 grams!

However, to qualify as foie gras, industry regulations require duck liver to weigh a minimum of 300 grams!

The tube through which the large amounts of food are poured down the ducks' throats often pierces their esophagus because the pressure is really strong. Because of this, and very often, birds die from the blood that fills their lungs. And some literally explode, suffocated by forced feeding or become terribly weak. The results of their autopsy showed that they had a lacerated liver, throat, esophagus and multiple injuries.

Birds also suffer from carelessness in breeding

And if you can still read the brutal facts – in addition to being force-fed, the birds also suffer from extreme carelessness in husbandry. Overcrowding, mutilations (their beaks are cut off), stunted desires and instincts, unable to mate and raise their young, explore the environment they live in… Ultimately their lives end in a violent death by slaughter!

During the weeks of torture and abuse, the birds are kept in a group or in cramped individual cages where it is impossible for them to fully stand up, much less spread their wings. They die without even seeing or feeling the sun or the ground under their feet… And this is more than brutal!

During their short lives, geese and ducks have absolutely no access to water. And they feel almost constantly a great need to be immersed in water in order to be he althy, because through it the birds clean their nostrils and eyes. Its absence causes them another affliction - slow blindness.

In nature, ducks spend most of their lives in water. In these farms, they are confined under sheds and in cramped cages, their legs injured by the wire mesh beneath them.

Cells are so small they can't even turn

let alone flap their wings. On the day of the slaughter, many of them have already had their bones broken as they were transported and processed. They are then hung upside down to be slaughtered. And here the more troubling question is - what pleasure does one experience and what would justify the cruelty to which these creatures who experience pain and suffering just like us are subjected?!

Requested ban on production and sale

European MPs requested a ban on the production and sale of foie gras in the European Union. According to Bulgarian producers, Bulgaria could be seriously affected, as (unfortunately!) it is the second largest producer of the product in Europe

Currently five EU countries produce foie gras. Bulgaria ranks in this ranking immediately after France. A reference shows that over 5,000 people work in the sector in our country

Goose pate is also dangerous

The goose pate, which is also famous as a delicacy, turned out to be harmful. This is what American scientists found. The damage comes from the fact that the pate contains harmful proteins known as amyloid fibrils. These proteins cause damage to the brain similar to Alzheimer's disease and to the adrenal glands as in type 2 diabetes.

Laboratory experiments with rodents show that dangerous compounds can enter the animals' organs through food and penetrate into the tissues of the brain or adrenal gland.High levels of amyloids are found in a pate made from the liver of a goose that has been force-fed. Biologists suggest that in birds that are fed this stressful method, a spontaneous chronic inflammatory process is formed in the body and as a result amyloid fibrils accumulate.

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