In certain industries, like foie gras production, animals are force-fed to warp their bodies into unnatural states. Foie gras is considered a delicacy in many countries and is viewed by many as something glamorous, as it is generally relatively expensive. Foie gras, French for “fat liver”, is produced by shoving a long tube down the throats of ducks and geese and pumping their stomach full of corn meal mush several times per day. After a period of about 15 weeks, their livers have swelled to a gargantuan 10 times it’s natural size. Many ducks and geese in this stage die before their “harvest” weight, and are discarded. Some farmers say that they know their stock is nearing harvest when many of them start dying because of the sheer amount of stress put on their bodies. Respiratory difficulties, infection, and rupture of internal organs are common causes of “premature” death on foie gras farms.