Game meat cannot be organic

Game meat cannot be organic because it is not subject to any controls. Hobby hunters deceive consumers with misleading claims.

Editorial Wild beim Wild — 17 October 2022

The sum total of the toxic cocktail that farmers in chemically industrialised agriculture dispose of on their fields also places a massive burden on wildlife – up to and including serious illness.

Game meat is by no means as natural and organic as hobby hunters lead the public to believe. Furthermore, organic is a protected label with strict guidelines and can never apply to game meat supplied by hobby hunters.

Wild game meat is not organic — Farmers treat fields as disposal sites

Game meat in particular is contaminated with residues of pesticides, herbicides, liquid manure, antibiotics, and so on from the feed and water of the fields, in addition to potential heavy metal contamination such as lead from ammunition particles left by hobby hunters. Wild animals are in some cases also significantly contaminated with radioactive Cs-137, as a consequence of the Chernobyl reactor accident three decades ago.

For 400 grams of pork, for example, ten litres of liquid manure are produced. With grave consequences: the nitrates in liquid manure produce carcinogenic nitrite. Nevertheless, operations that exploit animals, destroy the environment and endanger human health receive subsidies and are thus financed by the general public.

What do the authorities say about game meat?

Processed game meat is carcinogenic – like cigarettes, asbestos or arsenic – according to the World Health Organization WHO.

Among wildlife enthusiasts such as hunters and their families, studies from Switzerland show that up to 90 portions of game meat per year are consumed in these households. The Federal Food Safety Authority considers the situation of hunters and families who eat game meat once or more per week to be a cause for concern.

While copper and zinc are essential for humans, lead is considered highly toxic. Authorities have therefore been advising children, pregnant women and women wishing to have children for years to refrain from consuming meat from game killed with lead ammunition.

According to the University Hospital Bonn, cases of hepatitis E are increasing rapidly. One way of becoming infected is the consumption of raw or undercooked game meat. "Because this infection generally follows a harmless course, the health risk posed by the hepatitis E virus (HEV) has so far been underestimated», warns gastroenterologist Prof. Christian Strassburg of the University Hospital Bonn. In people with a severely weakened immune system, the liver inflammation can take a chronic course leading to cirrhosis. In pregnant women, there is a risk of acute, life-threatening liver failure. In both cases, a liver transplant is often the only remaining option.

Diseases

There is an increased risk of contracting toxoplasmosis, trichinellosis, sarcosporidiosis, cysticercosis, taeniosis, echinococcosis or larval alariosis through game meat, warns the Federal Institute for Risk Assessment.

Game meat is also less durable than meat from slaughtered livestock. Several factors cause faster spoilage: insufficient bleeding out, delayed entry into the cold chain, and unfavorable hygienic conditions.

Raw or inadequately cooked game meat may be contaminated with pathogens such as trichinella, salmonella, E. coli, hepatitis E viruses, etc. Therefore, particular hygienic care is required when handling game meat such as venison or wild boar.

Meat is genetically and anatomically incompatible with humans

Just because humans are capable of eating or consuming anything does not mean they are a rubbish bin meant to ingest everything. According to studies, the diet of Homo sapiens has always been predominantly plant-based. Meat was processed for survival primarily in times of scarcity. The proportion of meat in our ancestors' diet was around 5%. This is indicated by many anatomical and physiological characteristics found in modern humans.

This includes the human swallowing mechanism: carnivorous animals can gulp down their food in large chunks, with digestion only beginning in the stomach. For herbivores, however, thorough chewing is necessary in order to digest their food properly. Human saliva contains an enzyme that enables the breakdown of starch to begin during chewing.

True carnivores consume their meat raw, whereas humans prefer cooked or fried meat. However, heating destroys the natural digestive enzymes present in the meat. The pancreas must therefore produce more of its own enzymes, causing it to become gradually overburdened and weakened. From there, the outbreak of disease is not far off.

Health

And while the bodies of classic carnivores can produce vitamin C on their own, humans depend on obtaining this vitamin through food: the nutrient was likely always so abundantly present in their diet that they were able to forgo self-synthesis.

The human liver is not equipped to process uric acid in the stomach during the digestion of meat, which can lead to rheumatism, osteoarthritis, gout, liver cancer, pancreatic cancer, etc. — all of which are typical hunter's diseases.

The stomach of a carnivore contains highly concentrated hydrochloric acid to digest tough animal muscles. The human stomach acid is 20 times weaker than that of carnivores. Furthermore, meat is known to produce steroidal metabolites during digestion, which have carcinogenic properties. Around three quarters of people in the Western world today die from chronic secondary diseases caused by meat consumption. The kidneys of an average meat-eater must work three times as hard as those of a vegan.

All carnivores in nature have a very short intestine (3 times the length of the body), through which meat passes in approximately 3 hours. Since meat spoils very quickly and becomes even more toxic, they are able to excrete it just as rapidly.

Physiology

The human organism has a very long intestine (12 times the length of the body), in which these toxins from meat consumption damage the body during their stay of up to 18 hours. Since the environment of the digestive tract is warm and moist, the meat rots and produces free radicals — unstable and destructive oxygen atoms that cause cancer, accelerate aging, and inflict other damage to health.

Humans also lack the true tearing and fang teeth or claws found in carnivorous animals in nature. Carnivores have sharp, pointed front teeth for tearing, but no chewing molars for grinding. Carnivores typically swallow their food without chewing, etc.

A diet imposed against genetics, as the signaling control of the informal network, has major disadvantages and, according to science, promotes mental and physical illness. In cattle, for example, this manifests as mad cow disease, or BSE.

Meat consumption did not play such a decisive role in human evolution. Nor did meat enable the enlargement of the brain.These are claims that originate from half-baked ideas, wild fantasies, and mindless hunting literature and similarly unscientific sources (Wild beim Wild reported – The Brain). The evolutionarily driven growth of the human brain is far more likely to have been connected to the discovery of fire, which made a wealth of newly available energy accessible.

Game meat is carrion

Meat is a highly sensitive commodity for hobby hunters that essentially requires continuous refrigeration. If this is not ensured, the meat is very quickly overrun by bacteria and putrefactive microorganisms that are anything but beneficial to health.

Many people are not at all aware of the condition that wild game meat is actually in.

Just 8 minutes after the death of a wild animal, the blood in its veins begins to coagulate.In essence, after less than 10 minutes, one is already dealing with what is commonly known as carrion.

Hunted game is fundamentally carrion and is therefore not actually permissible for sale or consumption by ordinary people.

The word carrion originally also refers to the dead body of an animal that was not killed by ritual slaughter. After death, the decomposition process begins immediately in various stages.

Either way, carcasses, animal remains, and carrion are primarily food for certain animal species that are genetically and anatomically built for it — and certainly not for ordinary humans.

Hunting operations

Shot game does not only lie around unchilled and unprocessed for a mere 10 minutes, but sometimes for several hours before being collected and transported for processing.

This is the case, among other things, because a hunt does not fundamentally end when the first animal is killed — for example during a driven hunt, with long transport routes, etc. Often, sectarian rituals follow, such as sounding the kill, the “Schüsseltreiben”, drinking binges, trophy photos, and so on.

So that none of the hobby hunters can end up in another’s line of fire, the killed wild animals therefore remain in place until the end of the hunt is signalled.

By that time, the killed animals have long since become carrion, which can also be smelled. For normal people, this is already repulsive enough. Normal people are already disgusted by touching dead animals. Yet for hobby hunters, chewing on them is a pleasure.

Slaughter

Does this look like proper handling of meat? Absolutely not! What can be seen in this image goes far beyond merely outrageous — yet it is common reality.

Here, game that had already been lying around unchilled for hours was also cut open and gutted outdoors in a meadow. If game meat is handled improperly, it spoils quickly. Gutted does not mean bled out!

REFRIGERATION = ZERO!
HYGIENE = ZERO!

If such meat is then consumed, lasting food poisoning, digestive disorders, and illness are virtually inevitable!

In the case of cattle, pigs, and the like, slaughter is generally carried out professionally. The meat is chilled and processed hygienically. Evidently, the hunts of hobby hunters do not proceed with the same level of sterility.

The slaughter process itself normally proceeds as follows: the animal is first stunned and then killed. The cut is then made through which the animals bleed out.

Relevant regulations stipulate that the cut must be made within 60 seconds of the animal’s death. This requirement exists for a reason: the animals must under no circumstances become carrion — which is precisely what is ensured when procedures are carried out properly.

For this reason, game meat from hobby hunters has a red to dark colouration, a repulsive odour, and so on, because the carcass parts contain large amounts of coagulated blood and cadaveric toxins from the decomposition process.

Conclusion

Wildlife lives in constant fear because of hobby hunters. In particular, when they are actually hunted by them, they produce enormous amounts of toxic hormones, adrenaline, etc., which combine in the meat with the other toxins and residues already present. Driven hunts, push hunts, or moving hunts produce even lower-quality meat, which is not infrequently also contaminated with bullet fragments.

These professional and technical requirements of an orderly slaughter cannot be fulfilled in the hobby hunting operation. Anyone who believes that hobby hunters, who are already overwhelmed in many respects during the hunt — including animal welfare, nature conservation, laws, ethics, etc. — are also professionally competent butchers, is simply naive.

Even the Bible warns against such impure meat and carrion for several reasons, and that one should neither eat nor drink blood. Jews, Hindus, and others would rightly not even touch such meat products from hobby hunters.

To claim that one must eat meat because of its vitamins and nutrients is just as nonsensical as saying one must travel to the North Pole to go on holiday. These vitamins and nutrients can be found in higher quality elsewhere.

Abroad

In Canada, it is generally prohibited to sell wild game meat from hobby hunters in restaurants or shops. It is regarded more as a poison than as a food, according to an article in “The Globe and Mail”. On the one hand, the ban is intended to serve species protection, and on the other, because it is not safe. Uncontrolled meat can also be very dangerous to human health — stomach and intestinal parasites. Because wildlife can roam freely, they are far more exposed to pathogens such as tuberculosis, Giardia, E. coli, Salmonella, Sarcocystis and others. Wild game meat is more frequently contaminated with dangerous bacteria and germs than assumed. Feeding pets with, and in particular feeding raw wild game meat from hobby hunters, is also highly problematic.

Despite this, the product is of course still sold in Switzerland to an unsuspecting public — both directly from hobby hunters and in restaurants or shops.

For IG Wild beim Wild, animal protection is always human protection as well.

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