Why is cannibalism banned in virtually every country around the world? Has anyone documented the macro breakdown of human meat?
Why is cannibalism banned in virtually every country around the world?
Why is cannibalism banned in virtually every country around the world? Has anyone documented the macro breakdown of human meat?
Only black people cannibal.
Racist.
countries where it still happens today is mainly India and SE Asia, not even the blacks do it.
Africans definitely engage in cannibalism, it's just not systematic because they struggle with forming systems. It's more like grandma died, chop her up today and eat her. Woops I flipped out and killed my neighbor, but no one likes him, who's up for a barbecue? There's no system where a restaurant is serving it like in India or Asia where it could be well documented. There's also a lack of recorded history on the black continent, not like with the Aztecs where the Spanish showed up and found out their massive cannibalism system. It was a very pronounced and systematic part of their society, whereas with Africans they're just living like monkeys and eating the fallen or attacking other tribes and eating them during drought.
Because shitskins will actually engage in it if it's not banned. That's why they act cannibalistic and don't mind what they steal from others, they'd take your very flesh if they could.
Aztecs and Mayans were massive cannibal cults. They ate those people they "sacrificed" by the hundreds per day. Why the frick would they let all that meat go to waste? There was no other purpose but to eat it, that was their main source of meat since their society got too populous to survive on hunting alone to get enough protein, and they were too dumb to domesticate animals. They just hunted and domesticated surrounding tribes and their own tribespeople as well. Ironically thr Spanish liberated them from this system when they banned it. Well documented by them, but removed from mainstream history because it's not PC and we need more immigrants. Look up "cannibalism in pre-Columbian America."
>Ironically thr Spanish liberated them from this system when they banned it.
lol... lmao even... The Spanish nearly wiped out the entire Aztec and Mayan people with disease when they came over.
Good, they should've finished rhe job. The world would be better off without the savages. Their very existence is suffering because they're too stupid and can't take care of themselves so they suffer all their lives. If you were born as one of them, you'd be suffering by default more than if you had been born into a superior body/mind. All new sould should be born into superior bodies, so we must eradicate the inferior ones. It's literally the morally just thing to do or we're allowing more suffering in the world.
Low T savage hater, eat a bag of Moby Dicks
It's not something they did on purpose. Germ theory wasn't around in XVI century.
> and they were too dumb to domesticate animals
But they could use complex architectural techniques to construct 60+ meter structures?
aliens made those.
did someone say cannibalism?
Prion diseases. You die in the most horrible ways and it's only you and whoever else after you all ate human meat. It looks like God smiting you for your evil ways and thus gets banned quickly by most societies
There is nothing in the Bible against cannibalism. The only comment it makes on what food to eat aside from what is clean and unclean, is that meat is preferred over vegetables but don't eat any babies.
>macro breakdown human meat
Probably varies wildly based on how fat the guy you catch is.
You glow during the day dont you
Are we talking about grass fed humans or what?
Jeffrey Dahmer ate humans and he had an ok body. Nothing special though.
The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens) is not generally thought of as a staple food source. Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef). The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the typical specimen will weigh between 100-200 pounds, easily manipulated by one person with sufficient leverage.
Here the caution in choosing your meal must be mentioned. It is VERY IMPORTANT to remember that animals raised for slaughter are kept in tightly controlled environments with their health and diet carefully maintained. Humans are not. Thus not only is the meat of each person of varying quality, but people are also subject to an enormous range of diseases, infections, chemical imbalances, and poisonous bad habits, all typically increasing with age. Also as an animal ages, the meat loses its tenderness, becoming tough and stringy. No farm animal is ever allowed to age for thirty years. Six to thirteen months old is a more common slaughtering point. You will obviously want a youthful but mature physically fit human in apparently good health. A certain amount of fat is desirable as "marbling" to add a juicy, flavorful quality to the meat. We personally prefer firm caucasian females in their early twenties. These are "ripe". But tastes vary, and it is a very large herd.
The butcher will need a fairly roomy space in which to work, and a large table for a butcher's block. A central overhead support will need to be chosen or installed ahead of time to hang the carcass from. Large tubs or barrels for blood and waste trimmings should be convenient, and a water source close by. Most of the work can be done with a few simple tools: sharp, clean short and long bladed knives, a cleaver or hatchet, and a hacksaw.
Body Preparation: Acquiring your subject is up to you. For best results and health, freshness is imperative. A living human in captivity is optimal, but not always available. When possible make sure the animal has no food for 48 hours, but plenty of water. This fasting helps flush the system, purging stored toxins and bodily wastes, as well as making bleeding and cleaning easier. Under ideal conditions, the specimen will then be stunned into insensitivity. Sharp unexpected blows to the head are best, tranquilizers not being recommended as they may taint the flavor of the meat. If this is not possible without exciting the animal and causing a struggle (which will pump a greater volume of blood and secretions such as adrenaline throughout the body), a single bullet through the middle of the forehead or back of the skull will suffice.
Hanging: Once the animal is unconscious or dead, it is ready to be hoisted. Get the feet up first, then the hands, with the head down. This is called the "Gein configuration". Simple loops of rope may be tied around the hands and feet and then attached to a crossbar or overhead beam. Or, by making a cut behind the Achilles tendon, a meathook may be inserted into each ankle for hanging support. The legs should be spread so that the feet are outside the shoulders, with the arms roughly parallel to the legs. This provides access to the pelvis, and keeps the arms out of the way in a ready position for removal. It's easiest to work if the feet are slightly above the level of the butcher's head.
Bleeding: Place a large open vessel beneath the animal's head. With a long-bladed knife, start at one corner of the jaw and make a deep "ear-to-ear" cut through the neck and larynx to the opposite side. This will sever the internal and external carotid arteries, the major blood vessels carrying blood from the heart to the head, face, and brain. If the animal is not yet dead, this will kill it quickly, and allow for the blood to drain in any case. After the initial rush of blood, the stream should be controllable and can be directed into a receptacle. Drainage can be assisted by massaging the extremities down in the direction of the trunk, and by compressing and releasing, "pumping", the stomach. A mature specimen will contain almost six liters of blood. There is no use for this fluid, unless some source is waiting to use it immediately for ritual purposes. It acts as an emetic in most people if drunk, and it must be mentioned here that because of the eternal possibility of AIDS it is recommended that for safety's sake all blood should be considered to be contaminated and disposed of in some fashion. It is not known whether an HlV-infected human's flesh is dangerous even if cooked, but this is another item to consider when choosing a specimen, someone in the low-risk strata.
Beheading: When the bleeding slows, preparation for decapitation can be started. Continue the cut to the throat around the entire neck, from the jawline to the back of the skull. Once muscle and ligament have been sliced away, the head can be cleanly removed by gripping it on either side and twisting it off, separation occurring where the spinal cord meets the skull. This is indicative of the method to be used for dividing other bones or joints, in that the meat should generally be cut through first with a knife, and the exposed bone then separated with a saw or cleaver.
The merits of keeping the skull as a trophy are debatable for two principal reasons. First, a human skull may call suspicious attention to the new owner. Secondly, thorough cleaning is difficult due to the large brain mass, which is hard to remove without opening the skull. The brain is not good to eat. Removing the tongue and eyes, skinning the head, and placing it outside in a wire cage may be effective. The cage allows small scavengers such as ants and maggots to cleanse the flesh from the bones, while preventing it being carried off by larger scavengers, such as dogs and children. After a sufficient period of time, you may retrieve the skull and boil it in a dilute bleach solution to sterilize it and wash away any remaining tissue.
Skinning: After removing the head, wash the rest of the body down. Because there is no major market for human hides, particular care in removing the skin in a single piece is not necessary, and makes the task much easier. The skin is in fact a large organ, and by flaying the carcass you not only expose the muscular configuration, but also get rid of the hair and the tiny distasteful glands which produce sweat and oil. A short-bladed knife should be used to avoid slicing into muscle and viscera. The skin is composed of two layers, an outer thinner one with a thicker tissue layer below it. When skinning, first score the surface, cutting lightly to be sure of depth and direction. The diagram of the skinning pattern is an example of strip-style skinning, dividing the surface into portions easy to handle. Reflect the skin by lifting up and peeling back with one hand, while bringing the knife in as flat to the skin as possible to cut away connective tissue.
The external genitals present only a small obstacle. In the male the penis and scrotum can be pulled away from the body and severed, in the female the outer lips skinned as the rest of the body. It is important to leave the anus untouched at this point, and a circle of skin should be left around it. You need not bother skinning the hands and feet, these portions not being worth the effort unless you plan to pickle them or use them in soup. The skin can be disposed of, or made into fried rinds. Boil the strips and peel away the outer layer, then cut into smaller pieces and deep-fat fry in boiling oil until puffy and crisp. Dust with garlic salt, paprika and cayenne pepper.
Gutting: The next major step is complete evisceration of the carcass. To begin, make a cut from the solar plexus, the point between the breastbone and stomach, almost to the anus. Be very careful not to cut into the intestines, as this will contaminate the surrounding area with bacteria and possibly feces (if this does happen, cleanse thoroughly). A good way to avoid this is to use the knife inside the abdominal wall, blade facing toward you, and making cautious progress.
Make a cut around the anus, or "bung", and tie it off with twine. This also prevents contamination, keeping the body from voiding any material left in the bowel. With a saw, cut through the pubic bone, or "aitch". The lower body is now completely open, and you can begin to pull the organ masses (large and small intestines, kidneys, liver, stomach) out and cut them away from the back wall of the body.
are you autistic
https://en.wikipedia.org/wiki/Kuru_(disease)
enjoy it
humans are largely mostly muscle and eating human meat tends to result in weird brain diseases
>largely mostly muscle
muscle is meat tho also americans are mostly fat.
>human meat tends to result in weird brain diseases
Isn't that only if you eat the brain?