SOUNDING OFF:

Regarding the article (“Foie gras plate serves as cause celebre,” April 8), I am a veterinarian, and I have apparently seen different methods of producing foie gras than our culinary expert.

If you ever want to become a vegetarian, simply come with me to a slaughterhouse. For the sake of disclosure, I am an omnivore. Most of us in the medical field have strong stomachs. However, I do not eat animal foods that I believe were produced by inhumane methods. The Veterinarian’s Oath reads, “I solemnly swear to use my scientific knowledge and skills for the benefit of society through the protection of animal health, the relief of animal suffering, the conservation of livestock resources, the promotion of public health and the advancement of medical knowledge.”

To create the “delicacy” foie gras, a duck must be force-fed until the liver becomes diseased. In this context, the term diseased addresses a condition termed hepatic lipidosis (fatty liver disease). In veterinary practice, we treat this life-threatening and painful condition. Am I to believe that, in ducks, there is a different ethical standard because humans wish to eat over-fattened duck livers?

If my oath requires that I relieve animal suffering, how can I attend to a factory farm that purposely creates a disease condition? Ethically, there is no defense; that’s why the movement to remove foie gras has proceeded as it has.

Humans will create many reasons to excuse eating any item, regardless of the ethical implications. As our European online contributor (April 9 Web Threads) writes, “Animal love is out of control in this country.”

Does this writer from England forget that the animal rights movement started in England? Does the name Jeremy Bentham (late 18th century) jog your memory? Of course, everyone has the right to eat anything they wish. I enjoy wild game; certainly, many animal rights people would think this practice abominable. We must all draw our own ethical boundaries where we feel comfortable.

As far as foie gras (and veal), my oath prevents me from partaking in this “delicacy.” Apparently, Olhats views this differently when he says, “I never saw any ducks suffering [in France] ... There, we all wish we had a duck’s life.”

I doubt Olhats visited many ranchers who were creating foie gras or that he would recognize a suffering duck. He only received the final product. As a vet who treated birds with fatty liver disease, I can tell you that they suffer. The birds are inappetent, dehydrated, unable to regulate their body temperature and often die. It is best not to justify a poor practice and keep making money on it than to justify that which you cannot possibly comprehend using limited anecdotal — and questionable — observations.

And, given what is in store for the ducks that are having their livers fattened, does Olhats want to rethink his choice to live a duck’s life?

JAY B. LITVAK lives in Costa Mesa.