Foie Gras is a contentious issue for several reasons, and one of them is that it is unethical. It is, however, easy to accept this but there are other points of view and history tells us that the making of Foie gras existed as it is depicted on the walls of ancient Egyptian Pyramids.
Explore five of the biggest reasons to avoid eating Foie gras. Only one of the five reasons listed here involves animal rights; the rest directly affect your health. Here are the most important reasons to avoid... eating Foie gras for you to consider. These views are shared by many who disagree with both the method and reasons for its production. Those who enjoy eating, and of course producers, will argue against them. It is for you to decide.
What is Foie Gras?
Foie Gras is the artificially fattened liver of either duck or goose. It is a contentious issue no just because of the method of producing the liver.
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It's Considered Unethical
It is worth mentioning that many people consider "gavage", the process of force-feeding the animal to enlarge its liver artificially an unethical and cruel practice. There are many schools of thought on this issue, and it's worth noting that there are ethical producers and unethical producers for every kind of food available. In many gourmands' opinions, a happy animal is a tasty animal, so it stands to reason that a high-quality producer who is open with their processing... policies is the best choice for those who choose to consume foie gras.
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High Fat Content
Foie gras is renowned for its smooth, creamy taste, but that luxury comes with a price. The fat content of fatty goose liver is a startling 86.1% because birds store excess fat in their livers. A 1-ounce serving of foie gras contains 12 grams of fat and 42 milligrams of cholesterol. To put that in perspective, a 3.5-ounce hamburger at McDonald's contains 9 grams of fat and 25 milligrams of cholesterol.
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Risk of Disease
Regular consumption may raise your risk of developing a variety of serious medical conditions. According to a study published in the Proceedings of the National Academy of Sciences, a certain compound in goose or duck liver may trigger amyloidosis disease in genetically predisposed people. Alzheimer's, Huntingdon's disease, type 2 diabetes, rheumatoid arthritis and atherosclerosis are all related to irregular amyloid protein buildup. Does this mean you'll get one of these conditions... just by eating fatty poultry liver on your vacation to Paris? No, but your risk of developing the disease is higher if you already carry the genetic markers for amyloid-related disease and consume foie gras on a regular basis over a long period of time.
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Many versions of foie gras are served cold or barely seared on the exterior and cool in the middle, leading to concern about food poisoning. In the early 1900's, it was thought that undercooked duck or goose livers were a high risk food. The truth behind it is actually much more forgiving, because fat, which makes up the majority of foie gras, isn't as conducive to bacteria growth as other tissues. Don't partake of undercooked pate if you're pregnant or immune-compromised.Continue to 5 of 5 below.
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Technically, this one affects the health of your pocketbook. There's no way around it, at $50-60 per pound, the average price in most major metropolitan areas, foie gras can't be considered a budget-friendly food for most households.