eliasschmied.substack.com/p/why-i-am-not-as-impressed-by-human?r=7ta4d&utm_campa...

This sentence is incorrect because it says neck wringing/cervical dislocation and beheading cause instant death when done correctly.

Current animal-welfare guidance does not say that.

• Virginia Tech Cooperative Extension states that cervical dislocation is unlikely to cause immediate loss of consciousness.
• The same guidance says decapitation is not recommended on animal welfare grounds, because brain activity may continue for up to 30 seconds and it is doubtful the bird is rendered immediately unconscious.
• EFSA's scientific opinion on poultry slaughter likewise reports that after decapitation in chickens, brain activity can persist for up to 30 seconds, so loss of consciousness may not be immediate.

So even when these methods are carried out correctly, the evidence does not support the claim of "instant death." At minimum, the statement is materially misleading because immediate unconsciousness itself is not assured, and the decapitation literature specifically documents continuing brain activity after the cut.

The phrase "near-boiling water" is factually wrong.

Multiple university extension sources describe poultry scalding temperatures far below boiling:

• University of Minnesota Extension says young birds are scalded at 125–130°F, older birds near 140°F, and waterfowl at 160–170°F.
• University of Maryland Extension says chicken scald water should be 130–160°F.

Boiling water is 212°F (100°C) at standard atmospheric pressure. So the temperatures used for poultry scalding are hot enough to injure and kill, but they are not near boiling. Because the article specifically says the tanks contain "near-boiling water," and then describes birds as being "boiled alive," it materially misstates the temperature involved.