Yeah, keel bone fractures—and bone issues in general—is something I’d love to get more data on. I couldn’t find any publicly-available information about this for most of the farms I evaluated, but I know that Fifth Crow Farm uses heritage breeds and specifically calls out that they have healthier genetics because they lay fewer eggs (which means less calcium is spent on eggshells compared to bone growth).
I couldn’t find any information on whether other farms use heritage breeds, and I don’t know how much you can minimize the risk of fractures in other ways (providing calcium supplementation, not using e.g. forced-molting to induce extra laying cycles, giving hens plenty of outdoor space so they don’t injure themselves in stress). Have you heard anything about ways to mitigate fracture risk?
I think that my message was poorly written. I’m really not a specialist on this question so I don’t know if there exists an egg brand that doesn’t produce net suffering. I just wanted to say that the beginning of your post (“I’m not a vegan, but I’ve long felt troubled by the fact that eggs have such a high suffering-to-calorie ratio — higher, by some calculations, than beef”) seemed inaccurate.
Wait, I’m confused now. I said in my post that eggs are higher-suffering than beef according to some calculations, and you presented another calculation indicating that eggs are higher-suffering than beef, so I think we just agree?
Yep, we agree. I meant that the degree of certainty of “an egg meal produces more suffering than one beef meal” is much bigger than your formulation implied. ie : “higher, by some calculations”
Yeah, keel bone fractures—and bone issues in general—is something I’d love to get more data on. I couldn’t find any publicly-available information about this for most of the farms I evaluated, but I know that Fifth Crow Farm uses heritage breeds and specifically calls out that they have healthier genetics because they lay fewer eggs (which means less calcium is spent on eggshells compared to bone growth).
I couldn’t find any information on whether other farms use heritage breeds, and I don’t know how much you can minimize the risk of fractures in other ways (providing calcium supplementation, not using e.g. forced-molting to induce extra laying cycles, giving hens plenty of outdoor space so they don’t injure themselves in stress). Have you heard anything about ways to mitigate fracture risk?
I think that my message was poorly written. I’m really not a specialist on this question so I don’t know if there exists an egg brand that doesn’t produce net suffering.
I just wanted to say that the beginning of your post (“I’m not a vegan, but I’ve long felt troubled by the fact that eggs have such a high suffering-to-calorie ratio — higher, by some calculations, than beef”) seemed inaccurate.
Wait, I’m confused now. I said in my post that eggs are higher-suffering than beef according to some calculations, and you presented another calculation indicating that eggs are higher-suffering than beef, so I think we just agree?
Yep, we agree. I meant that the degree of certainty of “an egg meal produces more suffering than one beef meal” is much bigger than your formulation implied. ie : “higher, by some calculations”