Jainism and Animal Issues 1997

SR No.: 529104
Original Sutra Author: N/A
Author: Federation of JAINA
Publisher: USA Federation of JAINA
Publication Year: 1997
Total Pages: 60
Language: English
Classification: Magazine, USA_JAINA, & USA
File Size: 6 MB

Page 55

Jainism and Animal Issues
exception (A) possible. Many flavors used are natural (spices, essential oils, clove extract, ginger extract, vanilla extract -- though the medium may be alcohol in extracts). Others are synthetic, imitation flavors. In a variety of foods, soft drinks, candies, baked goods, etc. FLAVOR ENHANCERS -- Used to emphasize or add to a food's flavor. Generally, the less the better, for health reasons. Salt, spices, sugar and vinegar are traditional enhancers. Another common one today is monosodium glutamate MSG (M/V) produced by hydrolysis of vegetable materials (cereals, sugar beet or soya beans). FREEZANT -- Can be applied directly to foods to chill and then freeze them. An example is nitrogen (M), which comprises nearly 4/5 of the atmosphere.
FUR The hair and skin (pelt) of an animal usually trapped or farmed for the purpose (A). Nowadays more a status symbol than a necessity; humane alternatives include various natural and synthetic materials. Contrary to popular belief, even petrochemical fake-furs (M) use far less fossil fuel to produce, and need no energy-greedy refrigerated storage in the summer. GELATIN (gelatine) - Thickener obtained by boiling animal skins, ligaments, tendons, etc. Used in confectionery, marshmallows, photo film emulsion, yogurt, ice cream and other dairy products, jelled desserts, vitamin/medicine capsules. Also used in "clearing" some wines. A. Vegan alternatives include algae and seaweed: agar-agar, carrageen (Irish moss), kelp, algin, fruit pectin, locust bean gum. GELLING AGENT -- Ingredient added to thicken foods or form a gel. Examples: gelatin (A); agar-agar or alginic acid (V).
GLAZING AGENT - Creates a surface shine or protective coating. Used on dried fruits, sweets and desserts. Examples are beeswax (I), carnauba wax (V), shellac (I), mineral hydrocarbons (M), and refined crystalline wax (M).
GLUTAMIC ACID -- An amino acid in plant or animal tissue. Used as food seasoning and as a cosmetic antioxidant. V or A, depending on the source. GLYCERIDES -- (monoglycerides, diglycerides). Usually from tallow animal fat (A). In margarines, cake mixes, confectioneries, cosmetics, etc. See glycerin below. Alternatives are from vegetable oils, or are synthetics. GLYCERIN (glycerol, polyglycerol) -- This is used as a humectant, texture improver, and as a solvent for other food additives. Derivatives are used as emulsifiers. Also used in automatic transmission fluid -- ATF and brake fluid. Glycerin is also used as a humectant in cigarettes. It can be manufactured from petroleum (M), by fermentation of sugars (V), or as a by-product in the making of soaps, (usually made from tallow -A). GUANINE-- (pearl essence) -- Constituent of RNA and DNA (q.v.), found in both animal and plant tissues. Commercially obtained from fish scales (A). Used in nail polish and other cosmetics, shampoos, etc. Plant-source alternatives and synthetics are known.
GUAR GUM -- Used as an emulsifier in salad dressings, soups, ice cream. It is extruded from the seeds of a legume. V.
HIDE -- Animal skin (tanned or raw); see leather. Hide glue (A) is sometimes used in furniture making; alternatives in common use are synthetic adhesives (M). HONEY-- Sweet material converted from flower nectar that has been gathered by bees and processed in the "honey crop" (first stomach chamber). It is then regurgitated for storing and eating by other bees (I). It can cause allergic reactions; and it has induced lethal botulism in infants. Basically, it is a concentrated sugar. Used in foods, cosmetics. Alternatives: See "sweeteners." HORSEHAIR, other animal hair -- (A). In some upholstery, blankets, mattresses, brushes, etc. Synthetic and plant fibers are common alternatives. HUMECTANTS -- Used to absorb or retain moisture. They include glycerin (often A), propylene glycol (M), and sorbitol (M) (all q.v.). Used in confectionery, dried fruit, etc. HYDROLYZED PROTEINS -- Added to soups, processed cheese, packaged foods, flavoring extracts, and soya sauce, to enhance flavor and increase the nutritional value. Also in some shampoos, hair care preparations. The additive itself is A, L, or V, depending on the source of the protein. IMPROVING AGENTS -- Used to improve dough-making characteristics of bread. They include ascorbic acid, calcium phosphate, ammonium or potassium bromate. M.
INCIDENTAL ADDITIVES -- Those whose presence in food is unintentional. They include migrant additives from materials used in packaging (e.g. printing ink, waxes, PVC), residues of materials used transiently in processing (such as solvents used during extraction) and residues of agricultural chemicals (antibiotics, pesticides). These materials are not regarded as additives and so are not listed on the label. Mainly M. INSULIN--From the pancreas of hogs, sheep, or oxen (A). A managing treatment for diabetes (with its own side effects), not a "cure." Synthetic now available, though not necessarily fully unobjectionable. As with many major maladies, some genetic predisposition may play a part in diabetes; but the precipitating cause is commonly found in the typical western diet heavy with animal fats and proteins (in meat and dairy products), and refined foods. Under competent nutritional guidance and medical monitoring, radical dietary adjustments can greatly reduce the dosage in most cases, often to the vanishing point. ISINGLASS-- A gelatin obtained from the air bladders of some fresh-water fish, especially the sturgeon (A). Used in clarifying alcoholic drinks, and in some jelled desserts. KAPOK (Java cotton, or "silk-cotton") -- A soft fiber from around the seeds of certain tropical trees. First imported into Europe in 1851, it has a long history of successful use as the stuffing of pillows, mattresses, upholstery, and life- preservers. V.
KERATIN -- A protein found in hair, horns, hooves and feathers. Used in shampoos and conditioners, and in fertilizer. A. There are vegetable (V) substitutes. LACTIC ACID -- Acidulant used extensively in pickles and preserves, processed foodstuffs, desserts, beer, confectionery, soft drinks, dairy products.
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