Whenever you enter a restaurant, you're putting your health in someone else's hands. Thousands of people get sick from food poisoning each year. But thankfully chefs can take steps to minimize the risk. One of those ways? Boiling lobsters alive. Turns out, those unusual tanks of live lobsters in restaurants isn't just there so you can have a plate of fresh lobster. Following is a transcript of the video.
ADVERTISEMENT
The surprising reason we boil lobsters alive
Is it really as cruel as some people think?
ADVERTISEMENT
Anil Seth: With lobsters, we just don't know if they can feel pain.
FOLLOW BUSINESS INSIDER AFRICA
ADVERTISEMENT
Recommended articles
A look into the diverse tax reforms being implemented across Africa
Dubai firm to lend South Sudan $12.9 billion in exchange for 20 years oil repayment
China dethrones USA as the most influential global power in Africa: Report
Major African economies expecting inflation ease into next year, except Nigeria
10 African countries with the lowest price changes in household commodities
Dangote refinery outranks Europe's 10 largest refining facilities
Africa may just have the lowest level of cyber threats compared to other regions
A look into Kenya’s Shs1.1 billion climate funding from the UK