Welcome to the La Bella Voce Della Puglia forums.
You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
Once registered you will be able to submit articles and photos, and share your knowledge and experiences about Puglia!
If you have any problems with the registration process or your account login, please contact contact us.
|
Author
|
|
|
Categories
|
|
|
Member Menu
|
|
|
|
It's on the label - reading the ingredients
|
|
Avoiding meat and dairy is a great start to a vegetarian
lifestyle, but once you get that down, you'll want to start
looking at all of the other ingredients in the food you buy.
|
|
Full Article
|
There are a lot of things that you can eat that aren't
labeled "vegetarian" or "vegan," but it's always a
good idea to read a label or, if you're in a restaurant, as a
waiter to find out what else is in the food you're buying.
Learn to look for certain words in ingredient lists. Lactic acid
and lactose come from milk; beeswax is often used as a glazing
agent. Some red food colorings come from crushed insects -- if
you see the word "cochineal," "carmine" or "carminic
acid," it means that the red food dye was made from ground-up
beetles!
Glycerine and other fat-based additives are often made from
animal sources, and gelatin is a common thickener found in many
commercial food products. Made from boiled animal ligaments and
bones, gelatin is actually collagen, a by-product of the meat
industry, and it's found in chewy sweets, vitamin supplements,
yogurts and desserts.
Here are some other words to look for when you're checking out
labels:
Albumen: This is the technical term for egg whites, and it's
found in a lot of commercial products, especially baked goods.
Anchovies: You'll find these in Worcestershire sauce, Asian
condiments and Thai curry paste.
Animal fats: Lard is used in cookies, crackers and cakes, and
animal fats are often used in the manufacture of margarines,
butter-flavor spreads and even ice creams. Animal fats are also
still used to cook French fries and many types of crispy snack
foods.
Meat stocks: Check the labels of all soups carefully to make
sure that chicken or beef stock wasn;t used as the base.
Rennet: Rennet is an enzyme extracted from the stomach lining of
slaughtered calves, and it's used to make many types of hard
cheese. Vegetarian cheeses are available, however, that use
microbial or fungal enzymes. The cheese powder used to flavor
crackers and chips is almost always made with rennet-based
cheese.
Vitamin D3: Another reason to carefully read labels – many
vegetable margarines contain vitamin D3, which is derived from
lanolin from sheep's wool. Vitamin D2, however, is fine for
vegans.
Whey: This is a by-product of cheese-making when rennet is used
– it's the liquid that's pressed from the cheese. Whey is
used to boost protein in commercial products, or as a base for
flavor sprays used on chips and crackers.
Look at ingredients, stay informed about food production, and
don't be afraid to speak up when a company uses animal
products in their foods. The popular candy Mars Bar went
non-vegetarian in 2007 when they announced that they would be
using whey as part of their production – but then they changed
their mind after 6,000 people complained! It's possible to eat
well, be ethical and to make a difference, all because of your
food choices. So read that label!
See you soon,
Rudy Hadisentosa
4 Pebble lane
singapore
437553
Singapore
www.Veggie123.com
--
|
|
All times are GMT. The time now is 03:15 AM.
|
|
|
Sponsored Links
|
|
|
|
|
|
|
|
|
