What is Foie Gras??

Foie gras (pronounced 'fwah grah') has been exalted in some gourmet food circles as a prized delicacy, but if most people knew how foie gras is produced, they would be horrified.

Foie gras, the French term for "fatty liver," is the product of extreme animal cruelty. It is the swollen, diseased liver of ducks and geese who are force-fed just up until the point of death before being slaughtered. Birds suffer tremendously, both during and after the force-feeding process, as their physical condition rapidly deteriorates. In just a few weeks, their livers swell up to ten times their normal size, and the birds can scarcely stand, walk, or even breathe. At this point, they are slaughtered, and their livers are peddled as a "gourmet" delicacy.

The idea for this cruel force-feeding practice is thought to have originated in ancient Egypt, after people noticed that wild geese often gorge themselves before embarking on long migrations. Because Egyptians, and later Romans, considered the fat-laden flesh and organs of those geese caught after this pre-migration gorging to taste better, they sought to artificially induce and exaggerate this condition in captive geese. Thereafter, the practice of force-feeding took hold, later degenerating and devolving into what is now the modern foie gras industry.




**Would eu still eat it after watching the video??**