Why in rural areas, some butchers are obviously strong, but they often live to be 50 or 60 years old?

I think it is necessary to talk about this.

There is a folk saying that the butcher is a profession that kills people and harms morality, so there is a legend that the butcher is short-lived. First of all, if there used to be a saying that a butcher's life was short, I believe it. Much better now. Obviously, this has nothing to do with morality, but it does have something to do with the professional environment. Let me tell you something.

First, the previous butcher's occupational environment

Buy a pig and kill it yourself. If the pig has not passed the inspection and quarantine, the butcher will definitely come into contact with many sick pigs, and there is a risk of being infected by pigs. For example, the wound on the hand is stained with pig blood, or the eyes are wiped with contaminated hands. Therefore, the chance of a butcher getting sick is much higher than that of ordinary people.

Will eat too much meat, especially the internal organs with high cholesterol. Material was not as rich as it is now. The butcher must have eaten the unsalable meat and scraps from his head and feet, so everyone is poor and naturally seldom spends money on vegetarian dishes. Besides, I was proud of having meat to eat at that time, and now I don't have the consciousness of reasonable diet. Therefore, the probability of butcher suffering from cardiovascular and cerebrovascular diseases is much higher than that of ordinary people.

It used to be slaughtered separately, and animals would be dying. The butcher will be attacked if he is not careful, and he will die with minor injuries. Therefore, the probability that a butcher is killed or injured by a passive animal is much higher than that of ordinary people.

Second, the current professional environment of butchers.

At present, centralized inspection and quarantine, large-scale unified feeding and slaughtering, protection and supervision measures are perfect, and many of them are mechanized operations. With the high living standard, everyone has a sense of reasonable diet. Therefore, the premature death rate of butchers should be the same as that of ordinary people, and there is no specialization.

So it's not karma, but then again, the butcher didn't kill the pig because I didn't eat meat like ordinary people. I didn't kill Boren Boren, but I died because of me. If we really talk about causality, we eat as much meat as butchers.

Butcher is just a profession, and there is no distinction between high and low. Please stop talking about the butcher.

If we want the butcher to put down the butcher's knife, we must put down the butcher's knife first (don't belittle and curse the butcher)

Lu Buxuan, a gifted scholar of Peking University, also known as "Butcher of Peking University", earns 65.438+0.8 billion yuan annually by killing pigs and selling meat, which is 53.5% this year. He is thin and has a great figure, so it tastes delicious.

Bobby Chen, a gifted scholar of Peking University, is known as the "Little Prince of Pork". He resolutely gave up his important position in the General Office of Guangzhou Municipal Committee and killed pigs for 8 years. Now he is 57 years old, worth tens of billions, and in good health. He tastes delicious.

A butcher who has never read a book has been selling pork all his life. Those who have read books can sell hundreds of millions of pork.

Back to the point:

Take killing pigs as an example. In rural areas, many butchers are really strong when they are young, because killing pigs is a hard job. You can't kill a pig without hard work, but you may be killed.

When I was young, I was in good health, and I didn't get sick several times a year, so I didn't take headaches and brain fever seriously.

The specific reasons why 50 or 60 does not exist are:

First of all, in the process of killing pigs, the body sweated a lot, and cold air easily entered the body, but I didn't feel it at that time;

Secondly, when killing pigs, the blood and internal organs of pigs are often polluted, and bacteria and viruses in pigs can easily enter the human body and lurk down;

Third, it is not easy for rural people to earn money. Good pork is sold, and places that are not easy to sell or places with bad positions on pigs are often eaten by themselves.

Fourth, people who kill pigs are usually bloody men, who don't drink wine and smoke a cigarette.

When you get old, all kinds of problems will appear, and you are likely to be found together, such as:

Alcohol hurts the liver and stomach; Lungs damaged by smoke;

Hypertension, diabetes and myocardial infarction caused by excessive fat intake.

The relationship between human cancer incidence and age is as follows:

To sum up, not paying attention to health care is the real reason why you will die in your fifties and sixties, and it has nothing to do with whether you are in the countryside or not.

The subject said that "butchers in rural areas often disappeared in the 1950s and 1960s", which was somewhat extreme on the surface, but in fact this phenomenon still existed. As for the reason, it is not the feudal superstition that some people think killing is retribution, but the particularity of butcher's work. Today, I would like to share my views with you, hoping to solve the puzzles from a scientific point of view, and I also suggest that you pay more attention to and know more about the butchers.

The rural butchers we see always kill pigs, sheep and cattle with their bare hands without wearing any protective equipment. The red knife goes in and the white knife goes out, and the intestines are upside down and neat. Many animals can be slaughtered in one day, and the efficiency is really high.

I once said to a familiar butcher: Master still has to wear rubber gloves. Pigs, cattle and sheep may carry many zoonotic bacteria, viruses or parasites. Once infected, it would be terrible. However, they are always in trouble and think it is not good to work with gloves on.

Although I am only a shepherd, I am also an agricultural economist, and I know the potential risks of zoonosis to people. For example, brucellosis, which is zoonotic, can cause infection through direct contact with sick animals, thus causing people to suffer from "brucellosis" which is difficult to cure and affecting their life span. Human brucellosis, also known as lazy disease, will partially lose labor and fertility, and the biggest harm is to shorten people's life span.

However, the butcher's understanding of zoonosis is not very strong, which may also be related to their educational level. They stubbornly believe that everyone has their own life and death, and they don't care about self-protection.

Rural butchers don't lack meat to eat, let alone wine to drink. The tradition in the countryside is that the butcher kills pigs, sheep and cattle as soon as he comes in, and the host family always warmly cooks a delicious soaking feast to entertain the butcher. The dishes are naturally meat-based: small fried meat from farmers, stewed meat with firewood, fried and steamed, which are extremely rich.

Most butchers are generous, eating meat in a big bowl and drinking heavily. Coupled with the hospitality of the host family, they are naturally big banquet guests. Your family is like this, and his family is still like this. Over time, the butcher ate too much fat and cholesterol, and also planted the root of cardiovascular disease.

I believe everyone can feel the high-intensity physical labor of rural butchers, because of the rural habit: when slaughtering pigs, cattle and sheep in the New Year, they are all piled up in winter and the twelfth lunar month, and they are particular about killing them regularly by day.

This makes the butchers very tired! On the eve of the Spring Festival, many rural butchers go to sleep almost midnight, leave their employers and go to the west, all just to meet the requirements of their owners to slaughter on a "good day". A butcher I know once slaughtered 12 pigs a day. Every pig has to be scalded, shaved, unloaded, turned over and emptied ... the fatigue level can be imagined. High-intensity manual labor will seriously damage the health of butchers. In fact, they are also "overworked to death."

There is a special occupation in the countryside, that is, butcher. In many people's minds, butchers are an industry that can eat well and earn money, but in fact, these people are just talking and will not really engage in this industry. A big reason is that butchers die young, and many people don't live to be fifty or sixty years old. What is the reason? Let me talk about my three points here.

Killing pigs in rural areas is definitely manual labor. We should not only rush to the front when the pig is out of the stall, but also play the leading role when shaving and shedding hair. A pig weighs 300-400 Jin, and it's very tiring to keep working. Although many people are invited to help kill pigs in the countryside, many people just come to eat pork soup (to be honest), and the real contribution is the butcher. Doing this for a long time is very harmful to the butcher's health. Especially during the Chinese New Year, butchers have to kill seven or eight pigs a day, leaving early and returning late, which is quite tiring.

In addition, many butchers in rural areas will kill pigs and sell them in towns. Every day, they will kill pigs from five or six o'clock and transport them to the street at seven or eight o'clock. It will take 12 hours to sell out at three or four o'clock. At the same time, because there is no other source of income in rural areas, rural butchers have to grow crops besides killing pigs, especially in busy farming season, and the butcher's schedule is very full, so the short life span of butchers has a lot to do with being too tired.

In rural areas, eating meat and drinking alcohol are controlled. Only guests can eat meat and drink, and only those who are invited to work can eat meat and drink. Butchers have meat to eat as long as they kill pigs, usually once every 1-2 days. Eating meat and drinking wine is a common occurrence for them. But butchers often eat meat and drink, especially pig viscera for a long time, which is very prone to fatty liver, alcoholic hepatitis, hypertension and other symptoms.

Of course, you may say why they don't control themselves, but it's not that they don't want to. There are such customs in many places. If the butcher doesn't eat, the owner will be unhappy and think that the pigs will not grow up in the coming year, so the butcher must eat a little. At the same time, it is very hard for the butcher to kill pigs, and the host will also persuade him to drink a little. Killing five or six pigs requires five or six meals a day, at least two kilograms of meat and one kilogram of wine. In the long run, the body will definitely not be able to stand it, so all walks of life are tired. As the saying goes, the butcher is fighting for a long-term life.

The butcher's job is to kill pigs as well as dogs and cows. They are not awed by life, but are numb to the meaning of life. Life and death are the difference, and many lives can be ignored and ignored in their eyes. It is this mentality that makes them insensitive to many diseases. Even if you are sick, you will basically wait a long time to see a doctor. In this way, many minor illnesses will eventually drag on to serious illnesses and eventually become diseases lacking in resources. They believe that everything is fate and external forces cannot change it.

In addition, many butchers are grumpy, don't care much about their families, and lack love and responsibility for each other. The family lived in an unpleasant environment for a long time. Even if the local butcher is sick, his family will not give timely and thoughtful care and eventually die young.

Butcher is an ancient and traditional industry. Although the automatic slaughtering system has been implemented in big cities, such a profession is still needed in rural areas. For such a high-risk group, I hope we have less customization requirements for them, and hope that more butchers have a scientific understanding of occupational hazards, so as to have a healthy and long-term life.

This question is somewhat one-sided. No matter how powerful the butcher is, he will quit at the age of 50 or 60. To put it bluntly, he just can't do it.

As for the length of life, it doesn't matter. A thousand industries can kill many people every day. The so-called dead end, no old, young, weak, sick and disabled, natural and man-made disasters, everyone is safe!

Maybe it's because there are few butchers, and it's still a hot spot. Buy meat to see the substitution, say who is right and wrong, and it will spread! People don't necessarily die.

Maybe emigrated? ! Ah, immigrate to the big city, Tieling!

As a profession, killing pigs is very popular in rural areas, with wine and meat to eat, which is enviable. However, the unhealthy diet of drinking with high fat and calories all the year round leads to the health concerns of butchers. But it doesn't rule out the butcher who has killed pigs all his life and lived for 80 or 90 years, so the problem can't be generalized!