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From the desk of Ms. Ann Abraham
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So there are these
enzymes that are cultured in animals, and then the animal is killed (hopefully)
before the enzyme is extracted.
So if you are doing
something like this, please make sure you choose an animal that can be eaten as
food. For example, any
animal that has both cloven hoofs and which also chew the cud, are examples of
this.
Consider deer.
Grow the deer. Kill the deer. Deer meat. Enzymes from the stomach of the killed
deer. I always wondered
what to do with the stomach – especially of fish etc., and now I know.
Never encountered the
stomach of a big animal before – probably because we just buy meat in 1 or 2
kg. (chopped pieces) a day.
Even the chicken is
usually (slit-throat, suspend-the-chicken-upside-down, so that all the blood
flows out, maybe from a hook from the ceiling), and then slit the skin, and
remove (the feathers are automatically removed, that-a-way, without having to
buffet the killed chicken in one of those feather-plucking drums – that way the
meat stays clean, not haemorrhaging, without blood clots under the skin).
Then the meat is used for
um, meat, and the stomach is used to extract those enzymes from it. And the animal is a food animal, and
so everything is alright, once again.!
Revised on:
2014-01-13-09-11
Added sentence –
And who knows what
happens to that stomach…
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