Karin Hauenstein: Horse Crusader

Karin and I had a rocky start.  She thought I was a horse-killer.  She’s on a ride to stop horse slaughter, and when she first emailed me, she was using a smartphone.  Somehow, the wires got crossed (and since I can’t text while driving a car, I can only imagine what it’s like being in-saddle and negotiating a phone!).  Karin is a true crusader for our horses, and not just because she’s on a four-legged walkabout to publicize the cause, but because this is a woman who has done her homework…in spades…and all of it–the ride, the research–all of it comes from sheer love and respect for horses.

What really impressed me–once I introduced myself properly–was Karin’s research into the flight chemicals released in every head-shot horse.  I will let Karin explain it because that first email got my attention real quick, and I knew I wanted to know more about this.  This is taken from that first fact-filled email.

Nobody should be eating Commercially Slaughtered Horsemeat because EVERY head-shot horse is a bad kill resulting in extreme levels of adrenaline and cortisol in the end product, which is distributed autonomically by the endocrine system, triggered by the extremely sensitive fight/flight response present in all equids, throughout the flesh after the head trauma — evidenced by the pulsing of the animal.The data and studies of the levels of adrenaline and cortisol in the meat is being suppressed by the proponents of this “industry.”Commercial Bovine Slaughter also deals with this occurring, but at a lesser rate by far due to the fact that Bovines and Equines are completely different species of animals. Commercial bovine slaughter loses billions of dollars a year to “dark cutting.” Please Google it for more information. With horses, it does not much matter the levels of adrenaline before the shot. Watch some Commercial Horse Slaughter videos and see for yourself.Horsemeat is very popular among some MMA fighters. They are likely getting high off the adrenaline in the meat.  Even in the expansive wilds of Canada GOOD hunters don’t eat bad kills… since the dawn of time.

My memory isn’t what it used to be, and it could be, in all the research I’ve done, that adrenaline and cortisol were mentioned somewhere in a similar context.  But not like this.  Read on:

We cannot regulate “humanity”. The only thing we can do is push to outlaw this meat made toxic because of the levels of adrenaline and cortisol. THIS has been, and continues being, suppressed by commercial slaughter interests and lobbyists for many years.

This alone can take this entire “industry” down if people will start focusing on it (as the solution).

The U.S. Commercial Beef Slaughter Industry is behind the Commercial Horse Slaughter Industry. Adrenaline and cortisol in beef is a HUGE problem causing cancer and other disease in the general population. It is supposed to be heavily monitored and controlled. “Dark Cut” beef costs the commercial slaughter industry millions every year. The regulatory agencies are either too lax, too thin, too busy or being paid off to look the other way. This is also a fact. Too much of these harmful secretions are making their way into humans’ systems in the name of corporate profit.

This is a conspiratorial situation happening all over the North American Continent at rates higher than anywhere else in the world. The evidence is in the video documentation of the inhumane (and toxic) head-shot kill method. Any layman can see the pulsing of the animal post-kill. The evidence is in the rate of cancer and other diseases we are now dealing with in epidemic proportions.

I have studied this method and all other methods of slaughter intensely. The fact that regulatory agencies are not protecting consumers from toxic levels of cancer and disease causing natural secretions in commerical meat is a long established and well guarded secret of the industry, and it’s killing people, not just horses and cattle, inhumanely for its continued protection and profit. It’s sickening.

The only way we have of combating this issue legitimately is to focus on the facts that will eventually be revealed to the public, and will result in new law to protect consumers. We are not going to be successful in making people treat horses like humans although we would all be better off if they would recognize these animals for their great attributes instead if looking at their “profit per pound” possibilities.

Karin has a much more visceral style of writing than I do–tinged with urgency.  I like that.  I know some of you will disagree with her connection between beef slaughter and horse slaughter, but since the start of factory-style farming, the slaughter of any animal for food purposes has become a voracious billion-dollar industry that’s largely been left to police itself.  In the end, the fox cannot be left in charge of the hen-house.  You can connect with Karin at www.horseactivist.com  or email karin@horseactivist.com    I look forward to learning more about Karin’s research into the release of toxic flight chemicals which add to the long list of horse-specific drugs banned for human consumption.

As Karin wrote in another email:  “Who are these people eating horsemeat?  Don’t they even care that they are being poisoned?”  Well…do you?

12 Comments

  1. calico
    Mar 13, 2012

    I wanted to learn more, but the link to horseactivist isn’t working for me. I then tried to right-click to “Open in New Tab” or to try to Copy-and-Paste the URL manually… but the page seems to have the right mouse button disabled. 🙁

    Can you explain what is meant by “pulsing”? Do you mean heart beating?

    I’d love to read more about this. Where can I find the studies this person bases her article on? Thank you.

    • Cynthia
      Mar 13, 2012

      I’m sending your comment to Karin to explain “pulsing”. And I will check out that link right now! Thanks for letting me know. Yes, we all need to know more about Karin’s research.

    • Cynthia
      Mar 13, 2012

      Calico, Karin says her server is “migrating” so it may take a few hours for her website to re-appear. And, she will be providing an answer to your question shortly. Stay tuned!

    • Cynthia
      Mar 13, 2012

      Re: pulsing This is what Karin sent me on FB: Sure, the pulsing is the twitching that happens after the head shot when the autonomic endocrine system distributes the adrenaline and cortisol into the flesh as a response to the trauma. In hunting for harvested meat, this is avoided at all costs. In “humane” slaughter, Kosher or Halal, there is one pulse or hopefully none at all, and then the meat is “good.” When we watch video of head-shot commercial kills of equines and bovines we see the pulsing happening multiple times. The vets know this, the USDA knows this, the Canadian authority knows this. Every pulse of a head-shot animal means worse and worse for consumers.

      Calico, pls share this with others.

      • calico
        Mar 13, 2012

        I am getting the idea that the “pulsing” is specific to penetrating captive bolt kills, yes? I understand that the penetrating captive bolt doesn’t necessarily kill the animal. Their heart and lungs are often still going for awhile. The bleed-out is what kills the horse or cow. Or if someone is sloppy and takes way too long to do the bleed-out, the swelling/bleeding on the front of the brain would put enough pressure on the brain stem to cease activity eventually. But it’s called a “stun gun” not a “death gun” for a reason.

        What of the concerns that with Halal slaughter the animal is fully alert and able to see & feel his throat cut? I have read one study comparing the EKG of the two types of killing of meat animals, but the study only made me have more questions. If the objection to horse slaughter is the bolt-gun and not the killing of riding horses for meat, what’s to stop the horse processing plants to just switch to kill via bleed-out?

        • They cannot use the throat-cut method on horses in a commercial setting where multiple horses are killed in the same place. Horses are extremely intelligent animals with olfactory senses, hearing and eyesight better than canines. They are herd animals with an extreme sense of survival in herd mentality. That is why is is common knowledge that horses will FIGHT FOR THEIR LIVES in the commercial slaughter houses. Men with knives would be impaled themselves. I have considered all angles and possibilities and the Commercial Slaughter of Horses cannot be made humane. Additionally, Kosher slaughter prohibits horses by law and Halal is only done in tribal settings, not commercial ones. It is virtually and practically impossible to “humanely” slaughter a horse in a commercial environment. This is easily proven.

          There is an amazing amount of misinformation, spin and propaganda being spread by the entire commercial slaughter industry in order to target horses as the next, new meat.

          It is toxic and turns to poison in our bodies.

  2. Evelyne Villers
    Mar 13, 2012

    Very interesting Cynthia. Thank you for sharing. I did read somewhere an article a couple of months ago about the subject, but couldn’t really understand it because it was written in English for starters, but yet, it is relatively easy for a francophone like me to understand the principle here on your blog. I will share this blog, as I am sure it will interest many people.

    • Cynthia
      Mar 13, 2012

      Excellent, Evelyne, do share. Karin’s research presents yet another reason against the slaughter of horses for human consumption.

      • Thank you so much for this exposure Cynthia. My website is back online now. :0)

        • Cynthia
          Mar 14, 2012

          You are very welcome, Karin. And the details you provide here to Calico’s excellent question are real-eyeopeners. Your point about using knives made me think of a gruesome video taken at a Mexican abattoir; I think they try to “knife” the horse in the spine but end up knifing somewhere in the crest of the neck. Horrific. And then there’s our two Quebec abattoirs where, instead of a stunbolt, a .22 calibre rifle is used at the absurd distance of four to six feet away. Once again, thanks for sharing on this blog, Karin. Keep sharing when you can.

          • You can learn about this yourself from Googling Kosher and Halal Slaughter. It is EXTREMELY interesting that the only thing these two religious groups really agree upon in practice is slaughter. There is a reason why they include it as part of their static religious practices. I know that the Jews only slaughter cloven-hoof animals. They will never eat horse.

            The process itself is sacrifice of the animal, not “harvesting.” If you study the method and understand the biology behind it is very interesting. It all comes down to the experience and proficiency of the butcher, as it also does in cases of hunting. Whether or not a wild animal is taken as a good kill is completely up to the accuracy and good judgement of the hunter and it is definitely reflected in the quality of meat. For ages, good hunters do not eat bad kills. This is widely known.

            In the throat of a bovine there is a place where the very large, very sharp, flawless knife will separate the trachea and esophagus and drop the animal instantly. They are rendered unconscious immediately. There is no pulsing at all, or maybe one pulse. (Not pulsing continuously for up to 10 minutes, as in commercial horse slaughter.) Of course, Kosher slaughter is best performed in a non-commercial setting. In may small villages in Mexico they slaughter cattle with a knife to the throat. I knew a butcher from Mexico and he was well known in his town. He was a very good butcher. The meat he produced was excellent and he was widely known for his skill. It is all about the proficiency of the person handling the knife.

            A knife used anywhere else is completely counterproductive to healthful meat. The ignorant just hack away.

            I will not eat ANY meat from a source where I do not know the person who killed the animal.

            Equines and bovines are completely different species of animals. It could be possible for a horse’s owner, who is a proficient butcher in Kosher or Halal method, to kill their horse correctly, at home in their own backyard. I have never seen nor heard of that happening. Horses’ senses are far too sensitive for them to be slaughtered correctly in a commercial environment. The main requirement in Kosher and Halal slaughter is that the animal be completely calm and peaceful.

            I was at the Dallas Crown plant in 2005, on a semi-truck delivering hydraulic parts. I’ve observed the environment, smelled, heard, felt the place. There is ABSOLUTELY NO WAY they can remove the terror or fear horses feel when they are brought into an environment like that.

            It was afternoon and hot. The smell was the worst I have ever experienced. The horses they were bringing in on trailers were struggling and already screaming just to smell their destiny.

            After studying this issue and with all I know of horses, I truly believe that God placed the equine on Earth for Man to use in our progress and development, not to eat. And additionally, God placed a safety in this very special species of animal He gave us as a most treasured gift to Mankind: If Man abuses this animal and consumes it’s flesh, will turn to poison in our bodies.

  3. SAM
    Mar 14, 2012

    Horses are Pets. Should NOT be in the food-chain. period
    TKS to Karen .H. for this Info/article. Just getting to know about these head shots, always asked myself why, why is it different from a real hunter who hunts. He/she aims elsewhere then the head?
    Tks again.

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