HEALTH
Dairy products can cause health issues for individuals who have lactose intolance or a milk allgergy . Some dairy products such as blue cheese may become contaminated with the fungus aspergillus fumigatus during ripening, which can trigger asthma and other respiratory problems in susceptible individuals. Dairy products if consumed after the expiry date can cause serious heart problems.
Physicians and nutritional biochemist T,Colin Campbell, argue that high animal fat and protein diets, such as the standard American Diet, are detrimental to health, and that a low-fat vegan diet can both prevent and reverse degenerative diseases such as coronary artery disease and diabetes.A 2006 study by Barnard found that in people with type 2 diabetes, a low-fat vegan diet reduced weight, total cholesterol, and LDL cholesterol, and did so to a greater extent than the diet prescribed by the American Diabetes Association.Various scientists and physicians have noted that there may be a link between dairy consumption and some cancers such as breast and prostate cancer.
Animal welfare
One of the main differences between and a typical vegetarian diet is the avoidance of dairy products such as milk,
cheese, butter and yogurt. Ethical vegans do not consume dairy because they state that their production causes the animal suffering and/or a premature death.
To produce milk from dairy cattle all female calves are separated from their mothers soon after birth and fed milk replacer in order to retain the cows milk for human consumption.Vegans state that this breaks the natural mother and calf bond.Unwanted male calves are either slaughtered at birth or sent for veal production.To
prolong lactation dairy cows are almost permanently kept pregnant through artificial insemination. A cow's natural lifespan is about 25 years,but dairy cows are killed after only 4-5 years. After about five years, once the cows milk production has dropped, they are considered "spent" and sent to slaughter for hamburger meat and their hides.
The production of milk requires that the cow be in lactation, which is a result of the cow having
given birth to a calf. The cycle of insemination, pregnancy, parturition, and
lactation, followed by a "dry" period of about two months of forty-five to fifty
days, before calving which allows udder tissue to regenerate. A dry period that
falls outside this time frames can result in decreased milk production in
subsequent lacation. Dairy operations therefore include both the production of milk and the production of
calves. Bull calves are either castrated and raised as steers for beef production or veal.
An important part of the dairy industry is the removal of the calves off the
mother’s milk after the three days of needed colostrum,allowing for the collection of the milk produced. In order for this to take
place, the calves are fed milk replacer, a substitute for the whole milk produced by the cow. Milk replacer is generally a powder, which comes in large bags, and is added to precise amounts of water, and then fed to the calf via bucket or bottle. Milk replacers are classified by three categories: protein source, protein/fat
(energy) levels, and medication or additives (vitamins and minerals). Proteins for the milk replacer come from different sources; the more favorable and more expensive all milk protein (whey protein- a bi product of the cheese industry) and alternative proteins including soy, animal plasma and wheat gluten.The ideal levels for fat and protein in milk replacer are 10-28% and 18-30%, respectively.The higher the energy levels (fat and protein), the less starter feed (feed which is
given to young animals) the animal will consume. Weaning can take place when a calf is consuming at least two pounds of starter feed a day and has been on
starter for at least three weeks.Milk replacer has climbed in cost US$15–20 a bag in recent years, so early weaning is economically crucial to effective calf management.
Because of the danger of infection to humans, it is important to maintain the health of milk-producing cattle. Common ailments affecting dairy cows include infectious disease,metabolic disease milk fever and ketosis and injuries caused by their environment.
Lameness is commonly considered one of the most significant animal welfare issues for dairy cattle,and is best defined as any abnormality that causes an animal to change its gait. It can be caused by a number of sources, including infections of the hoof tissue (fungal infections that cause dermatitis) and physical damage causing bruising or lesions (ulcers or hemorrhage of the hoof).Housing and management features common in modern dairy farms (such as concrete barn floors, limited access to pasture and suboptimal bed-stall design) have been identified as contributing risk factors to infections and injuries.
cheese, butter and yogurt. Ethical vegans do not consume dairy because they state that their production causes the animal suffering and/or a premature death.
To produce milk from dairy cattle all female calves are separated from their mothers soon after birth and fed milk replacer in order to retain the cows milk for human consumption.Vegans state that this breaks the natural mother and calf bond.Unwanted male calves are either slaughtered at birth or sent for veal production.To
prolong lactation dairy cows are almost permanently kept pregnant through artificial insemination. A cow's natural lifespan is about 25 years,but dairy cows are killed after only 4-5 years. After about five years, once the cows milk production has dropped, they are considered "spent" and sent to slaughter for hamburger meat and their hides.
The production of milk requires that the cow be in lactation, which is a result of the cow having
given birth to a calf. The cycle of insemination, pregnancy, parturition, and
lactation, followed by a "dry" period of about two months of forty-five to fifty
days, before calving which allows udder tissue to regenerate. A dry period that
falls outside this time frames can result in decreased milk production in
subsequent lacation. Dairy operations therefore include both the production of milk and the production of
calves. Bull calves are either castrated and raised as steers for beef production or veal.
An important part of the dairy industry is the removal of the calves off the
mother’s milk after the three days of needed colostrum,allowing for the collection of the milk produced. In order for this to take
place, the calves are fed milk replacer, a substitute for the whole milk produced by the cow. Milk replacer is generally a powder, which comes in large bags, and is added to precise amounts of water, and then fed to the calf via bucket or bottle. Milk replacers are classified by three categories: protein source, protein/fat
(energy) levels, and medication or additives (vitamins and minerals). Proteins for the milk replacer come from different sources; the more favorable and more expensive all milk protein (whey protein- a bi product of the cheese industry) and alternative proteins including soy, animal plasma and wheat gluten.The ideal levels for fat and protein in milk replacer are 10-28% and 18-30%, respectively.The higher the energy levels (fat and protein), the less starter feed (feed which is
given to young animals) the animal will consume. Weaning can take place when a calf is consuming at least two pounds of starter feed a day and has been on
starter for at least three weeks.Milk replacer has climbed in cost US$15–20 a bag in recent years, so early weaning is economically crucial to effective calf management.
Because of the danger of infection to humans, it is important to maintain the health of milk-producing cattle. Common ailments affecting dairy cows include infectious disease,metabolic disease milk fever and ketosis and injuries caused by their environment.
Lameness is commonly considered one of the most significant animal welfare issues for dairy cattle,and is best defined as any abnormality that causes an animal to change its gait. It can be caused by a number of sources, including infections of the hoof tissue (fungal infections that cause dermatitis) and physical damage causing bruising or lesions (ulcers or hemorrhage of the hoof).Housing and management features common in modern dairy farms (such as concrete barn floors, limited access to pasture and suboptimal bed-stall design) have been identified as contributing risk factors to infections and injuries.
Veal Calves
Male calves—"by products" of the dairy industry—are generally taken from their mothers when they are less than 1 day old. Many are shipped off to barren, filthy feedlots to await slaughter. Others are kept in dark, tiny crates where they are kept almost completely immobilized so that their flesh stays tender. In order to make their flesh white, the calves are fed a liquid diet that is low in iron and has little nutritive value. This heinous treatment makes the calves ill, and they frequently suffer from anemia, diarrhea, and pneumonia.
Frightened, sick, and alone, these calves are killed after only a few months of life so that their flesh can be sold as veal. All adult and baby cows, whether raised for their flesh or their milk, are eventually shipped to a slaughterhouse and killed.
The good news is that removing dairy products from your diet is easier than ever. Today there is a multitude of nondairy "dairy" products on the market,such as soy, rice, and almond milk and soy ice cream.
THE VEAL INDUSTRY.
Few people understand how their purchase of milk is connected to the veal
industry, when in fact, veal is a by-product of the dairy industry.
For female cows to produce milk, they are kept in a constant cycle of being
pregnant and giving birth. While pregnant and shortly thereafter, a cow’s body
is producing the hormones necessary to maximize milk production. What happens to
all those baby cows? Male calves are useless for milk production and are a
different breed of cattle from the ones raised for beef. Dairy cows, female and
male, lack the musculature necessary to maximize profits for beef producers.
About half of the female calves will become dairy cows, to replace their
mothers. The other half of the females are useless to the dairy industry. So,
usually on the day they are born, nearly all of the male calves and half of the
female calves are taken from their mothers, to be turned into veal.
It may seem counterintuitive that milk, which is so connected to birth and
life, is also so connected to slaughter and death.
industry, when in fact, veal is a by-product of the dairy industry.
For female cows to produce milk, they are kept in a constant cycle of being
pregnant and giving birth. While pregnant and shortly thereafter, a cow’s body
is producing the hormones necessary to maximize milk production. What happens to
all those baby cows? Male calves are useless for milk production and are a
different breed of cattle from the ones raised for beef. Dairy cows, female and
male, lack the musculature necessary to maximize profits for beef producers.
About half of the female calves will become dairy cows, to replace their
mothers. The other half of the females are useless to the dairy industry. So,
usually on the day they are born, nearly all of the male calves and half of the
female calves are taken from their mothers, to be turned into veal.
It may seem counterintuitive that milk, which is so connected to birth and
life, is also so connected to slaughter and death.
How Veal Calves Live.
Newborn calves are collected at dairy operations, many never suckling the initial protective
colostrum from their mothers. At most they may be two or three days old and already so weak that many are unable to walk.
They are placed in wooden body crates barely wider than their shoulders, with slatted sides and floors, with no bedding, unable to stand or lie down but perhaps allowing a single step forward or backward. It's a wooden box, almost a coffin. To produce pale bland flesh, they are fed an unnatural liquid milk-replacer diet deficient in iron and minerals, with no hay to eat. The veal calf is by definition a sick, deliberately malnourished animal. As infants, their instinct is to nurse, and as they grow, the calves become desperate for something to chew on so they gnaw at anything they can reach,like the sides and floors of their crates. To prevent this, the handlers chain them to the fronts of the small wooden cage. Lack of movement also contributes to keeping the muscles from developing and the meat darkening. Constantly frustrated and hungry, any human activity in the barn agitates the calves and they struggle and throw themselves against the walls, injuring and wounding themselves. Therefore feeding and cleaning procedures are as short and automated as possible; at other times the sheds are dark to keep the calves quiet.
In this barren environment, the calves' most basic needs are never met. Instead, they must suffer a small space allowance, no social contact, the denial of roughage, minimal fresh water, darkness, and weakness from low hemoglobin levels, which are maintained to produce the white meat. Under these circumstances, they are susceptible to a long list of diseases, including anemia, chronic pneumonia, septicemia, enteritis, lameness, and diarrhea (causing dehydration and a loss of electrolytes).
With continuous restraint and deprivation, from the beginning to the end of their short lives, veal calves are the most miserable of farmed animals, the most pitiful victims: a reflection of extreme human cruelty and greed.
colostrum from their mothers. At most they may be two or three days old and already so weak that many are unable to walk.
They are placed in wooden body crates barely wider than their shoulders, with slatted sides and floors, with no bedding, unable to stand or lie down but perhaps allowing a single step forward or backward. It's a wooden box, almost a coffin. To produce pale bland flesh, they are fed an unnatural liquid milk-replacer diet deficient in iron and minerals, with no hay to eat. The veal calf is by definition a sick, deliberately malnourished animal. As infants, their instinct is to nurse, and as they grow, the calves become desperate for something to chew on so they gnaw at anything they can reach,like the sides and floors of their crates. To prevent this, the handlers chain them to the fronts of the small wooden cage. Lack of movement also contributes to keeping the muscles from developing and the meat darkening. Constantly frustrated and hungry, any human activity in the barn agitates the calves and they struggle and throw themselves against the walls, injuring and wounding themselves. Therefore feeding and cleaning procedures are as short and automated as possible; at other times the sheds are dark to keep the calves quiet.
In this barren environment, the calves' most basic needs are never met. Instead, they must suffer a small space allowance, no social contact, the denial of roughage, minimal fresh water, darkness, and weakness from low hemoglobin levels, which are maintained to produce the white meat. Under these circumstances, they are susceptible to a long list of diseases, including anemia, chronic pneumonia, septicemia, enteritis, lameness, and diarrhea (causing dehydration and a loss of electrolytes).
With continuous restraint and deprivation, from the beginning to the end of their short lives, veal calves are the most miserable of farmed animals, the most pitiful victims: a reflection of extreme human cruelty and greed.
If you are tired of being made to feel guilty for killing and eating animals,
there is a simple solution:STOP BEING GUILTY ''Matt Rice''
there is a simple solution:STOP BEING GUILTY ''Matt Rice''