Many individuals experience a paradox between valuing animal life and consuming meat, particularly lobsters. This seafood is unique as it is sold live and often cooked while still alive. The belief that lobsters do not feel pain has been proven false through scientific research. Recent studies show lobsters experience pain, prompting questions about humane preparation methods. Several countries, including Switzerland and Norway, have taken legislative steps to ban boiling lobsters alive and have deemed storing them on ice as cruel.
For a long time, boiling these crustaceans alive was justified by the misguided belief that they don't feel pain. However, that is false. Lobsters do feel pain, and being boiled alive is painful for them.
Research from the University of Gothenburg, using EEG-style measurements, revealed that crustaceans, such as lobsters, crabs, and crayfish, experience clear neurological reactions to painful stimuli.
Once we understand that lobsters feel pain, finding a humane way to kill and cook them becomes a more complex issue.
Switzerland, Norway, and New Zealand have banned the practice of boiling lobsters alive. Storing them on ice has also been banned in Switzerland and Italy, as it has been deemed cruel.
#animal-welfare #lobster-cooking #pain-perception-in-crustaceans #humane-treatment #ethics-of-food-choices
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