Foie gras may sound fancy, but its creation is actually pretty barbaric. It is made from the fattened liver of a duck or goose, and if you are anything like me, you may have wondered how that duck’s liver got so fat.  Check out this list to learn more about how foie gras is made and why you should decide to stay away from it.

1.  Disease, not delicacy

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When you are eating foie gras, you are eating the diseased liver of a duck or goose. The ducks are suffering from hepatic steatosis, or fatty liver, disease.  This causes the liver to accumulate with fat, swelling in size and impairing its function. The livers of the ducks raised for foie gras are from 10-12 times their normal size, usually taking up a large portion of their body.  The liver can become so large that the animals have trouble standing or walking.