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I recently read a post response by Walter Jeffries suggesting a link to a place called the Pigsite. It deals with CAFO pig production. After reading numerous articles on the first page I have come to a conclusion. Consumers have no idea what they are ingesting when they buy CAFO raised pork or any meat. CAFO pigs can't survive unless injected with a myriad of vaccines and antibiotics. Yet an article about a genetics company boasts their sows can produce over 30 piglets per year. Another article talked about a study where they tried to not treat a control group of pigs in a large feeding operation with vaccines and antibiotics. The untreated pigs in the control group became so ill and wasting away the employees couldn't bear to look at them. The study was stopped and the pigs were treated with antibiotics. Do consumers know CAFO pigs are treated with a chemical called ractopamine to cause the meat to be leaner? I think not. I read another article that reveals CAFO pigs don't get enough fiber in their high energy diets and that is causing severe digestive disorders. So CAFO's have resorted to putting ground up plastic in the feed to act as fiber. This one page gave me a shocking glimpse into the horror of CAFO's, how polluted our food supply is and me never wanting to put another bite of CAFO raised meat in my mouth again. If the public only knew!!
 
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Think of CAFO pigs the same way you think of Feed Lot Cattle, the conditions are the same, the animal treatment is the same.
Nature didn't create any animals in cages or dependent on manufactured feed or that needed injections to survive.

Redhawk
 
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Man after my own heart.

Moved onto a farm last year and took over the pigs. Quickly learned that all advice I was receiving was from the sterile, merciless minds of CAFO operators. Cut teeth and tails the day they're born (so you can pack more pigs into a confined space!) buy lots of antibiotics (isnt farming/nature supposed to be probiotic?) and buy expensive, near sterilized food. (wouldnt want them getting trichinosis from aging brewery grains or restaurant scraps)

Makes it difficult to get good advice from anywhere but lurking on Permies. Ive been sober from society meat for over 10 years, but now Im absolutely convinced we're on an agricultural precipice and the downfall is going to be swift and horrific.

Grow your own..... OR DIE.
 
Bryant RedHawk
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The "must feed the world" mindset has indeed created more health issues than all the diseases we know of.

Our hogs have been pastured since they were born, no medications needed since they have the herbs available that they know will take care of their needs. We basically just need to provide shelter and water and the meat is sublime in flavor and nutritional value.
Our chickens are the same way. We plan to add ducks and guinea hens this year if we can find a good, closed flock breeder.

Good luck in your venture, it is a lot of hard work but fun too.

Redhawk
 
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Ron Metz wrote:Walter Jeffries suggesting a link to a place called the Pigsite



Aye, ThePigSite is focused on CAFO operations but I view all information as worthy of contemplation. You never know where you'll find gems.
 
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