Chickens and many other food animals are fed antibiotics regardless of whether or not they are sick because they gain weight faster. Their flesh contains antibiotic residues that may cause allergic reactions upon human consumption. In addition this practice encourages the growth of resistant strains of bacteria, meaning that an infection caused by them cannot be cured in a human being because the medicine that might have done it was fed to a chicken first.
Synthetic hormones are another common feed additive, and many of these are known carcinogens which have been banned in other countries.
Intensive farming by nature encourages pests, as a result animals are sprayed, dipped in, and fed a variety of pesticides which are stored in fat at levels ten times that found in plants.
Killed chicken is inspected for only 3 seconds per bird, yet the USDA assures us that that is long enough to spot all of the 26 chicken diseases which are known to be transmittable to humans. A diseased corpse is not necessarily eliminated from the supermarket though, because it is common practice to just cut the visibly diseased parts off and keep the rest.
As soon as an animal dies, natural bacteria as well as any other molds, spores, or yeasts that come in contact with it begin to multiply at an exponential rate. These organisms are responsible for aged meat's flavor and texture as well as its decay. Tenderization is synonymous with putrification.
Chicken contains the same amount of artery-clogging cholesterol as beef.
There are more than 6.5 million cases of food poisoning and 9,000 deaths per year in the United States, the vast majority of which are attributed to meat consumption. Food poisoning can result in intestinal tract infection, nausea, vomiting, abdominal cramps, diarrhea, fever, chills, weakness, exhaustion, and even death, especially for children, the elderly, and the immune suppressed.
Seventy-one percent of store bought chickens sampled by Consumer Reports contained harmful bacteria like Salmonella and Staphylococcus aureus .
A diet consisting of large amounts of animal fat results in increased risk of heart disease and cancer. Intestinal cancer results when the liver produces excess bile acids to digest meat and these acids are degraded into chemical carcinogens in the gut. Endometrial cancer results when body produces more estrogen because of a high fat diet.
and lastly... CHICKENS ARE FOR HUGGING, NOT EATING!!!
