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Crayfish (also known as “crayfish” or “crayfish”) are freshwater crustaceans that look like small lobsters. They live on all continents except Antarctica, but these animals are killed only to be added to the menu of the southern states of America.
Obviously, humans and crayfish look different, and we also act differently. When it comes to our primary senses, about 40% of crustacean brains are dedicated to capturing and deciphering odors, while 30% of the human brain is dedicated to image processing. But what we have in common is more important: we are both sensitive animals. Research shows that cancers can get nervous in stressful situations and worry about the unknown, and that their brains release serotonin to counteract stress – just like humans do.
Three reasons to keep crayfish out of your Po ‘Boys and Gumbo
1. Cancers are complex ancient animals that can feel pain.
Burrows of crayfish have been around for 100 million years. These adorable animals even have the ability to regenerate lost limbs! Like their lobster cousins, crayfish have a fully functioning nervous system and suffer when they are torn apart. Understandably, they feel pain because they limp when injured, release adrenaline-like hormones when injured, and fight for their lives to avoid boiling alive. This cancer, which could not come to terms with such a terrible fate, tried to escape from the boiling cauldron into which they were thrown among their killed relatives:
And this cancer amputated its claw to avoid a violent and painful death:
Like all animals, crayfish want to live, and, left alone in their natural environment, they can live for 30 years. We may not be able to hear their screams as they are boiled alive, but we can listen to the science – scientists have proven beyond any doubt that crayfish, fish, lobsters, crabs and other marine animals feel pain.
Lobsters can detect temperature changes up to 1 degree. So yeah, they absolutely feel it when thrown into boiling water – and it hurts. In fact, there is no system in their brains that would allow them to go into shock when the pain is unbearable, so they feel all-even more than you would.
2. Eating crayfish is irrational.
There are nearly 400 crayfish species in the United States alone, according to the Natural Resources Defense Council, and about half of them are considered endangered, endangered, or vulnerable to extinction. If they disappear, it will affect fish, birds and other animals that rely on crayfish for food.
New research has shown that in some cases, trawling crustaceans can produce as much carbon dioxide as raising land animals such as cows for food and prey. nearly as much as raising chickens and pigs.
3. Eating crayfish can cause discomfort.
Shellfish poisoning is no joke. According to the US Centers for Disease Control and Prevention, 80,000 people in this country fall ill – and 100 die – each year as a result of an infection with vibrio, a type of bacteria sometimes found in shellfish. Numerous studies have also found high levels of mercury and other toxic chemicals (including DDT, PCBs and dioxin, which have been linked to cancer, nervous system disorders, and fetal damage) in fish meat.
A vegetarian meal will allow you to enjoy the best flavors of the bay. Creole seasoning consists of garlic, onion, basil, thyme, pepper, paprika, salt and other herbs (recipes vary) – they are all vegan – and makes your tofu, tempeh, rice, pasta, vegan shrimp, jambalaya, gumbo. , slaw and veggies are so good you can just scream beignetwork! (I-YAY) 😏
The best way to help crayfish, lobsters, crabs, and other animals is to go vegan:
Meet Your Vegan Mentor Today
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