Have you ever wonder how a lobster reacts to pain? The most accepted belief is that they don’t, but they have ways to feel, and they are not human, so their senses are different. Lobsters have complex nervous systems and exquisite tactile sense, and they lack forms of pain instigation that the animal possesses; therefore, humans need to reconsider how they treat this ancient sea creature.
Lobsters every day are being killed by the human consumption of one thing: eating. People could go to seafood restaurants and order them without any second thought on the animal’s life. What started as a low-class meal back in the 19 century, it became popular seafood dish for restaurants. Much popularity that it’s a high demand The revenue of lobsters, researched by the Climate Change Impacts and Adaptation Program, reported: “In Maine alone, lobster landings in 2005 were valued at $318 million, representing 80% of the value of all commercial fish and shellfish species of that state.” (p.74) Although the majority of the seafood industry relied on lobsters, Before we examined why lobsters shouldn’t be on the food menu, we must look at the taxonomy or the physical features of a lobster. Lobsters are sea creatures found on the East coast of Northern Atlantic Ocean. They come in different colors, ranging from blue to green; although, …show more content…
Lobsters lacked the congenital insensitivity to pain, unlike humans. Meaning the brain doesn’t register the feeling of pain to the lobster. Rather, they respond to muscle reflexes when, for example, boiled alive. Lobsters, however, have a tactile sense with little hairs around the body. According to David Wallace’s essay Consider the Lobster, he stated: “They have nociceptors and prostaglandins that register pain, but it’s not advanced enough to handle intense pain.” (para. 13-14) Thus, pain isn’t immune to lobsters; they’re vulnerable to
Lobsters every day are being killed by the human consumption of one thing: eating. People could go to seafood restaurants and order them without any second thought on the animal’s life. What started as a low-class meal back in the 19 century, it became popular seafood dish for restaurants. Much popularity that it’s a high demand The revenue of lobsters, researched by the Climate Change Impacts and Adaptation Program, reported: “In Maine alone, lobster landings in 2005 were valued at $318 million, representing 80% of the value of all commercial fish and shellfish species of that state.” (p.74) Although the majority of the seafood industry relied on lobsters, Before we examined why lobsters shouldn’t be on the food menu, we must look at the taxonomy or the physical features of a lobster. Lobsters are sea creatures found on the East coast of Northern Atlantic Ocean. They come in different colors, ranging from blue to green; although, …show more content…
Lobsters lacked the congenital insensitivity to pain, unlike humans. Meaning the brain doesn’t register the feeling of pain to the lobster. Rather, they respond to muscle reflexes when, for example, boiled alive. Lobsters, however, have a tactile sense with little hairs around the body. According to David Wallace’s essay Consider the Lobster, he stated: “They have nociceptors and prostaglandins that register pain, but it’s not advanced enough to handle intense pain.” (para. 13-14) Thus, pain isn’t immune to lobsters; they’re vulnerable to