Animal Husbandry: Reality Check

“Der aufrüttelnde Film zeigte nicht nur mit dem Finger auf ein paar schwarze Schafe, sondern die Auswüchse komplexer globaler Fehlentwicklungen, die vermutlich nicht mehr so einfach zu stoppen sind und mit uns allen als Gesellschaft, aber fraglos auch mit jedem einzelnen Konsumenten zu tun haben.” – MSN


Kleine Schlachthöfe: 44 % Fehlbetäubungen


9%+  Fehlbeteubung in Deutschland


“40 Prozent der Tiere wachen beim Zerlegen auf”


Tötung überzähliger Puten zeigt kaputtes System auf


Eine Qual – mit amtlicher Genehmigung



Impact of genetic selection for high yields of milk


“Dairy cows may continue to be economically productive for many lactation cycles. In theory a longevity of 10 lactations is possible. The chances of problems arising which may lead to a cow being culled are high, however; the average herd life of US Holstein is today fewer than 3 lactations. This requires more herd replacements to be reared or purchased. Over 90% of all cows are slaughtered for 4 main reasons:

  • Infertility – failure to conceive and reduced milk production.
Cows are at their most fertile between 60 and 80 days after calving. Cows remaining “open” (not with calf) after this period become increasingly difficult to breed, which may be due to poor health. Failure to expel the afterbirth from a previous pregnancy, luteal cysts, or metritis, an infection of the uterus, are common causes of infertility.
Mastitis is recognized by a reddening and swelling of the infected quarter of the udder and the presence of whitish clots or pus in the milk. Treatment is possible with long-acting antibiotics but milk from such cows is not marketable until drug residues have left the cow’s system, also called withdrawal period.
  • Lameness – persistent foot infection or leg problems causing infertility and loss of production.
High feed levels of highly digestible carbohydrate cause acidic conditions in the cow’s rumen. This leads to laminitis and subsequent lameness, leaving the cow vulnerable to other foot infections and problems which may be exacerbated by standing in faeces or water soaked areas.
  • Production – some animals fail to produce economic levels of milk to justify their feed costs.
Production below 12 to 15 L of milk per day is not economically viable.[citation needed]

Cow longevity is strongly correlated with production levels.[25] Lower production cows live longer than high production cows, but may be less profitable. Cows no longer wanted for milk production are sent to slaughter. Their meat is of relatively low value and is generally used for processed meat. Another factor affecting milk production is the stress the cow is faced with.



Use of flame to burn udder hair

What Are Welfare Standards Really Like For UK Dairy Cows?

Conditions for workers in slaughterhouses

Smithfield Hit With Lawsuit for Failing to Protect Pork Factory Workers From COVID-19

“Largest outbreak in Canada”  (….”In the U.S., rates of coronavirus infection are 75 per cent higher in rural counties housing large beef, pork and poultry-processing plants”)

Outbreak in German slaughterhouses

1500+ infected


exploitation of workers at Tönnies (site of major Corona outbreak)



Rund 300 Mitarbeiter positiv Heftiger Corona-Ausbruch in Schlachthof

“American slaughterhouse workers are three times more likely to suffer serious injury than the average American worker.”

“Working at slaughterhouses often leads to a high amount of psychological trauma”

“in the UK 78 slaughter workers lost fingers, parts of fingers or limbs, more than 800 workers had serious injuries, and at least 4,500 had to take more than three days off after accidents.[29] In a 2018 study in the Italian Journal of Food Safety, slaughterhouse workers are instructed to wear ear protectors to protect their hearing from the constant screams of animals being killed.[30] A 2004 study in the Journal of Occupational and Environmental Medicine found that “excess risks were observed for mortality from all causes, all cancers, and lung cancer” in workers employed in the New Zealand meat processing industry.[31]



“Die deutsche Agrarlobby: verfilzt, intransparent und wenig am Gemeinwohl orientiert”


Vegan food ideas for hiking

If you tend to eat sandwiches on hikes, just replace the animal products with e.g.:
vegetable spreads (you can find an assortment of these in the supermarkets),
hummus (make sure the ingredients don’t include milk products which they sometimes do), lentil paste,
tofu (now many flavours are available),
Tempeh (fermented whole soya product that is very healthy and tastes a bit like cheese),

vegan cheeses/meats/egg-replacements.

Many energy bars are vegan. Just check the ingredients.
Any kind of fruits and nuts.

If you like to prepare a proper meal, then the sky’s the limit!

check here for vegan recipes

I personally like to take potato-, pasta- or millet salad with rocket, radicchio, carrots, tempeh or tofu, tomato purée, lemon juice and rape seed oil dressing. Rape seed oil tastes good, is more local than olive oils from the Mediterranean, and has a much higher ratio of omega 3 to omega 6.
Contrary to what a lot of people think, high whole carbs is optimal for performance in sports. They are completely different to refined carbs like sugar and white flour


Wenn Du neigst, auf Wanderungen Sandwiches zu essen, ersetz einfach die tierischen Produkte durch z.B.:
Gemüseaufstriche (eine Auswahl davon finden Sie in den Supermärkten),
Hummus (stell sicher, dass die Zutaten keine Milchprodukte enthalten, die sie manchmal enthalten), Linsenpaste,
Tofu (jetzt sind viele Geschmacksrichtungen erhältlich),
Tempeh (fermentiertes ganzes Sojaprodukt, das sehr gesund ist und ein bisschen nach Käse schmeckt).

Viele Energieriegel sind vegan. Überprüf einfach die Zutaten.
Jede Art von Früchten und Nüssen.

Wenn Du eine richtige Mahlzeit zubereiten möchtestst Du ist der Himmel die Grenze!

Hier findest Du vegane Rezepte

Ich persönlich nehme gerne Kartoffel-, Pasta- oder Hirsesalat mit Rucola, Radicchio, Karotten, Tempeh oder Tofu, Tomatenmark, Zitronensaft und Rapsöl-Dressing. Rapsöl schmeckt gut, ist lokaler als Olivenöl aus dem Mittelmeerraum und hat ein viel höheres Verhältnis von Omega 3 zu Omega 6.
Im Gegensatz zu dem, was viele Leute denken, sind hohe Vollkohlenhydrate für die Leistung im Sport optimal. Sie unterscheiden sich grundlegend von raffinierten Kohlenhydraten wie Zucker und Weißmehl

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