Caporegime
that is laughable - watch super size me 2 and come back and say that with a straight face.
mad cow disease
swine flu
avian flu
green chicken
Spurlock's documentary addresses conditions in the US, which has lower standards than the rest of the West. You can't pretend that the meat you pick up in Morrison's was grown and prepared in the same way it is in America.
Do you know where the mad cow disease outbreak started? The UK. Do you know where it never even existed? Countries like Australia, which didn't make the same mistakes as the UK. Do you want to know the current status of mad cow disease? Virtually eradicated worldwide.
Modern piggeries and poultry farms are more susceptible to swine flu and avian flu respectively purely as a result of the large numbers of animals they contain, but they are not responsible for the emergence of either disease.
https://en.wikipedia.org/wiki/Super_Size_Me_2:_Holy_Chicken!
the documentary explains how that chicken got green and guess what it's got nothing to do with looking after the chickens best welfare, the complete opposite. bred to specific qualities which means they have terrible lives. their legs snap under their own weight. they can't move and their hearts explode.
Unusual green colour in chicken meat is usually due to a condition known as Green Muscle Disease (or Oregon Disease) which is found in commercially raised broiler chickens. In poultry farming, broiler chickens are kept relatively inactive during the growing period. Consequently, the pectoral muscles (breast muscles) are not exercised enough to increase efficiency of its circulatory supply.
As these muscles in poultry cannot expand in response to physical activity, a short period of sudden and excessive wing flap can compromise the blood supply and lead to degeneration and cell death in the tissue. The affected muscle has a characteristic swollen reddish-brown lesion that later becomes green and shrunken and then pale green, depending upon the time of induction of the vigorous wing exercise.
The lesion does not impair the general health of the chickens and is generally found during cut-up and deboning. The condition is not associated with any infectious or harmful substance and has no food safety concern other than affecting the aesthetic appearance of the meat.
(Source).
I don't argue with the fact that the welfare of chickens in modern poultry farms is in urgent need of improvement. It's still vastly superior to China, though.