3) http://en.wikipedia.org/wiki/Blood transporting waste incl urea (read to the end), you drink/consume blood, you drink your own (or animal) urine.
4) http://en.wikipedia.org/wiki/Decapitation goto Painlessness section. do you wonder why surgery knife is so sharp, try to cut your hand with one then you'll know why its painless.
swallow your ignorance and try to gather more facts. dont learn ee too much my friend
Evidently, the pics I've posted above weren't enough to
clue you in to the fact that when it comes to slaughtering animals, I've done a bit more than merely talk the talk. So allow me to point out your ignorance, since it's quite obvious that you've cited the end-all-say-all Wikipedia without even a hint of what you're talking about:
Concerning contamination:
1) If you consume a tainted animal, "contaminated blood" is the
absolute least of your worries. Evidently, you've never heard of concepts like cooking, red meat, or the abundance of capillaries in all mammalian species.
2) There's a popular Filipino dish called
pinapaitan (pronounced pee-nah'-pah-ee'-tan) which uses
COW PISS as a necessary broth ingredient. I'm certain there are other Southeast Asian countries that use animal piss in some form or fashion in their local dishes. Grow a pair and try it.
3) A Chamorro (my ethnic background) favorite is a dish called
fritada (pronounced frih-taw'-dah), which is a stew made from pig blood; Filipinos call the same dish dinuguan, and the Spanish have a similar dish too although I don't know what they call it.
4) Surely, someone from Malaysia has heard of cobra's blood...or has your vegetarian diet made you too soft to dabble in local tradition?
Concerning torture minimization:
Your comment of slitting an animal's throat to achieve a swift death is about as ignorant as breaking toes to run faster.
1) Ever heard the old saying, "running around like a headless chicken"? Well, guess where it comes from? Slit a chicken's throat and see what happens; make sure you bring a few towels and have about 10-15 minutes to spare. There's a reason why we kill chickens by snapping its neck.
2) Slit a pig's throat and see what happens. Again, you'll need a few towels, 10-15 minutes, and a handful of fit grown men to hold it down because that hog is going to struggle like it's never struggled before. If you want to collect its blood, a sharpened 8 inch blade into the throat targeting its major artery is the swiftest bleed out and yields less than 5 minutes of struggle. If you've punctured its throat and the pig starts coughing out blood during its struggle, you've done fucked up. If you don't care about collecting blood, a small caliber bullet (.22 magnum typically) in the head is the quickest.
3) Slit a cow's throat and you'll probably end up in a hospital. Slit a bull's throat and you'll probably end up dead.
4) A large caliber bullet or arrow through the heart is the best way to kill deer, which minimizes adrenaline from affecting the meat, leaves a solid blood trail to track as it flees, and makes for a quick death.
So, what exactly was I swallowing again?? It might come to you as a surprise that some of us on this forum have diverse backgrounds that extend far beyond the typical electronics subject matter. For the record, EE and hunting aren't my only interests; I also dabble in firearms, high-security locks (in particular, Medeco, Mul-T-Lock and Abloy), and
autocross.