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Vegetarians tricked by restaurants across the nation as they eat dead animals by accident

Friday, November 08, 2013 by: S. D. Wells
Tags: vegetarians, restaurants, eating dead animals

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(NaturalNews) How many so called "vegetarian" dishes and soups at restaurants are made with chicken stock, though it is not disclosed on the menu or by the waiter/waitress? How many people take supplements that are enclosed in "gelatin" capsules, which are actually ground up animal muscle and connective tissue? How many people know when they are consuming lard, or animal fat, when they eat certain sweets like donuts, cake icing and pie crust? So who really is eating dead animals by accident, all while they claim to be vegan or vegetarian, while they try to be humane to animals and not add to the chaos of a country that demands their meat at every drive through window and nearly every restaurant off every highway exit in America?


For decades now, gelatin has come from abused, hormone-fed, antibiotic-injected, sick, dying and disease-laden animals. It comes from the skin, cartilage, connective tissues, decaying hides, and the bones of those animals. World wide production of gelatin exceeds 300,000 tons per year. Vegetarian or not, everyone who takes vitamins and supplements from gelatin capsules is likely eating infected animal parts, a little bit at a time, over and over and over again.


Lard is the fat from the abdomen of a pig that is rendered and clarified for use in cooking. Nutritionists have been telling us for decades that animal fat causes heart attacks and we should cut down on meat consumption, but what if you're eating it and you don't even know? Pig fat can clog your arteries, and when blood clots and gets stuck, blocking the artery, it can cause a heart attack. Everyone knows this, right? Lard, solidified pig fat, has been considered among the worst offenders. It's time to double check the icing on your desserts and the crust of your pies. It's not hard to make your own delicious treats with organic honey, coconut oil and organic fruits. Also, check out natural sugar substitutes like xylitol and stevia.

Chicken stock

The cheapest chicken "parts" are used for flavoring, thickening soups and stews and for dehydrating spices and sauces. There's no telling what part of a chicken you are eating if you're eating chicken stock, and there's no way to really check, not by looking at it, tasting it or checking for labels, especially if they don't even exist. It happens to vegans and vegetarians all the time. They forget to ask, and nobody says anything otherwise. They take a bite of some stuffed mushrooms, and they're eating chicken stock. They eat a bowl of egg drop soup or hot and sour soup, and they're consuming chicken stock. And just where does all that "stock" come from? The answer is CAFOs.

At present, concentrated animal feeding operations, or factory farms, routinely administer antibiotics to livestock in feed and water. The practice, long defended by the meat industry, poses significant associated health risks. Continual exposure to unnecessary antibiotics eventually makes disease organisms like E. Coli and Salmonella resistant to them. These are called "superbugs," and they are becoming resilient. (http://www.cafothebook.org)

CAFOs are a complete and utter nightmarish world for animals, as they are very inhumane. Since you are what you eat, if you eat animals that led a depressed, unhealthy life, guess what you become? Learn more about CAFOs and about the dangers of eating chicken stock. (http://www.youtube.com)

Do yourself a huge favor, start asking questions about dishes at restaurants that might contain chicken stock. Only buy supplements that are vegetarian and/or organic, and stop buying any supplements that are contained in a gelatin capsule. Last but not least, make your own pie crust at home, without lard, and make your own organic desserts, there are lots of creative ideas out there that are simple and delicious, and even good for you.

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