A study from the University of Gothenburg found that lobsters and crabs have nerve-cell reactions in their brain and pain receptors in soft tissue. This has called into question the practice of boiling these shellfish alive to cook them. “We need to find less painful ways to kill shellfish if we are to continue eating them,” study co-author Lynne Sneddon said. “Because now we have scientific evidence that they both experience and react to pain.” (mirror.co.uk)
Phone Topic: Have you ever changed your eating habits out of concern for animals?