Chickens raised for slaughter

Factory Farm Meat: Why Vegetarians, Ranchers and Conscious Omnivores Need to Unite

For the first time since the advent of industrial agriculture, the federal government is considering advising Americans to eat “less red and processed meat.”

That advice is the outcome of studies conducted by an independent panel of “experts” which was asked by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (HHS) for recommended changes to the U.S. Dietary Guidelines.

The February 19 “eat less red and processed meat” pronouncement by the Dietary Guidelines Advisory Committee (DGAC) was reported widely in mainstream media. It set off a heated debate about whether or not consumers should eat meat, a debate that included the standard name-calling by factory farm front groups, including the Farm Bureau, denouncing consumers and environmentalists (and their alleged pawns on the DGAC) for being “anti-meat” and “anti-farmer.”

Unfortunately in its recommendations, the DGAC didn’t really come out and tell us the whole truth, which would go something like this: “Americans should eat less, or rather no red and processed meat from filthy, inhumane factory farms or feedlots, where the animals are cruelly crammed together and routinely fed a diet of herbicide-drenched, genetically engineered grains, supplemented by a witch’s brew of antibiotics, artificial hormones, steroids, blood, manure and slaughterhouse waste, contributing to a deadly public health epidemic of obesity, heart disease, cancer, antibiotic resistance, hormone disruption and food allergies.”

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