Three years ago, when I stopped eating all dairy products in an attempt to reverse swelling in my joints, it never occurred to me that the animals who had been providing me with all that yummy cheese, milk and cream for the previous 47 years had lived horrific lives filled with more pain than my own joints ever thought of enduring. I was oblivious, as most of the world is, to the hell inflicted on Cows in our world. The daily constant pains and restrictions they are forced to endure by the Dairy industry are unthinkable.
Don’t care about what cows are subjected to? Maybe you would rather consider the lies we’ve all been filled with in the last few decades.
Like all animal protein, milk acidifies the body pH which in turn triggers a biological correction. You see, calcium is an excellent acid neutralizer and the biggest storage of calcium in the body is – you guessed it… in the bones. So the very same calcium that our bones need to stay strong is utilized to neutralize the acidifying effect of milk. Once calcium is pulled out of the bones, it leaves the body via the urine, so that the surprising net result after this is an actual calcium deficit.
Until the end of the 19th century in Europe and the beginning of the 20th century in the US, milk was consumed unpasteurized or raw. Later on, homogenization became the industry’s standard. These processes further alter milk’s chemistry and actually increase its detrimental acidifying effects.
It takes between one and 15 cow hides to upholster modern cars with leather, and on average two to three cows have to kick the bucket to keep you comfortable in the leather seats of your family car.
In the name of increased milk production and profit, some dairy cows are repeatedly injected with bovine growth hormone, a genetically engineered hormone that has been shown to increase the risk of health problems like mastitis and lameness.
After being taken from their mother, calves’ cries can be so intense that their throats become irritated.
Arguing that it improves hygiene, dairy producers cut off cows’ tails, called “tail docking,” either by placing a tight rubber ring around the tail until it falls off or by cutting it off with a sharp instrument. Each method causes chronic pain. Cows use their tail to swish away flies and can suffer immensely during fly season.
Up to 33% of dairy cows develop mastitis, a very painful udder infection that can become systemic, and is a common reason for early slaughtering. Abnormally large udders produce problems walking, so a cow’s legs are usually spread apart, distorting the normal configurations of her pelvis and spine. Her back problems are aggravated when she must walk on hard ground and concrete.
Every year 17 million shots of antibiotics are given to cattle for infections related to milk production and other diseases. Most commercial ground beef is made from the meat of culled dairy cattle. Because dairy cattle have not been raised specifically for human consumption, dairy cattle have often been treated with antibiotics shortly before being butchered in an attempt to cure the disease that later resulted in their being killed. Therapeutic antibiotics are also routinely given to dairy calves and cattle. This means that antibiotics are entering the human food chain through the consumption of the milk and meat of dairy cattle
The nearly half a million factory farms in the U.S. produce 130 times more waste than the human population. Cattle produce nearly one billion tons of organic waste each year.
Help to give them a voice. In 2014, go Vegan.