Jainism and Animal Issues 1997

Author(s): Federation of JAINA
Publisher: USA Federation of JAINA

Page 52

The V symbol is for strictly vegan plant products. We still have to ignore the kinds of fertilizers used to grow the plants, the wax preservative polished onto them, the stearic acid in the tires of the truck bringing them to market, etc.
Go through this list, it makes fascinating reading. Nevertheless, do not let it dismay or overwhelm you; it can really empower you. Nor does it make shopping so terribly complicated: in time you will
Jainism and Animal Issues
Adapted from #36-04 Ahimsa (Oct./Dec. 1995). Much of the food-additive information was originally compiled by Dr. Alan Long and included (periodically updated somewhat) in The Vegetarian Handbook, published by The Vegetarian Society U.K. Ltd. An early version was printed in our 25th Anniversary issue (#26-02) a decade ago.
An excellent little pocket guide, the AnimalFree Shopper, (3rd ed., 1995), published by The Vegan Society in England, yielded much new food-for-thought with its Glossary Of Animal Substances.
We are also indebted to Amberwood for their research in preparing the booklet, Animal Ingredients And Their Alternatives. Information has been gleaned from the pages of Webster's New World Dictionary, and the Encyclopedia Britannica and Oxford English Dictionary have also proven helpful.
ACETIC ACID Acidulant (q.v. = also see) and preservative (q.v.). Used in pickles, sauces, preserves. Can be made by synthetic processes or derived from vinegar. M or V.
ACIDULANT -- Added to give tartness (acidity) to foods, to increase flavor intensity. In soft drinks, jellies, jams, preserves, pickles, etc. Includes acetic, ascorbic, citric, fumaric, lactic, malic, phosphoric, succinic, and tartaric acids. Mainly derived from industrial fermentation. M, V.
References were comparison-checked as possible, some verified in the remarkable volume E For Additives. But despite our best efforts, we regret that in this ever-changing world absolute accuracy cannot be guaranteed. - American Vegan Society.
--
ADRENALIN - From the adrenals of hogs, cattle and sheep (A). Used medicinally. Synthetics available. ALBUMIN Used as a food binder. A protein in various animal and vegetable substances/cells. Commercially made from egg white (O).
-
realize how much simpler life can be and should be, than how most of us live it anyway.
ALGINATE -- Thickener (q.v.) derived from seaweed. Includes alginic acid, algin (sodium alginate). Replaces gelatin (q.v.). Used in cheeses, salad dressings, frozen desserts, cake mixes, puddings. M, V. ALIPHATIC ALCOHOL-- Aliphatic means "of, or obtained from fat; fatty." See vitamin A.
ALLANTOIN --A uric acid from cows, other mammals (A). Also in many plants (especially comfrey) (V). Used in cosmetics, especially creams and lotions; and in the treatment of wounds and skin ulcers. AMBERGRIS Waxy substance from sperm whale intestines (A). Used in perfumes, and a flavoring in foods and beverages. Synthetic or vegetable fixatives available. AMINO ACIDS "Building blocks" of proteins. In cosmetics, vitamins, supplements, shampoos, food flavorings, etc. A or V, depending on source. AMNIOTIC FLUID -- Fluid surrounding the fetus within the placenta. (A) Used in cosmetics.
AMYLASE - An enzyme that helps turn starch into sugar. Prepared from the pancreas of hogs (A). Used in cosmetics and medicines.
Before long, you will not have to carry such a list with you when you go shopping. You will know which brands or individual items of food are really food and which are concoctions of chemicals. It has been said, "If you don't really know what it is, don't buy it." Also: "If you can't spell it, you're probably better off without it."
--
ANCHOVY -- A small fish of the herring family. Often an ingredient of Worcestershire sauce and pizza toppings, as a flavor enhancer. (A)
ANGORA -- Fibre obtained from rabbits or goats (A). Use: clothing.
ANIMAL OILS AND FATS In foods, cosmetics (considered allergenic), etc. (A) Plant derivatives are generally superior; vegan alternatives include olive oil, safflower oil, canola oil, soya oil, wheat germ oil, coconut oil, almond oil, etc. ANTICAKING AGENT -- (or desiccant). Used to dry out foods to prevent lumping. Used in some powdered foods, e.g. (such as) salt, some sugars, milk powder, onion and garlic salts. This group includes calcium phosphate, magnesium carbonate, calcium or magnesium silicate, silica gel, talc, starch. M, V. However, calcium stearate may be animal (A). ANTI-FOAMING AGENT
Used to prevent foaming, such as during the boiling of soups and jellies, and the fermentation of wines. Also used in cooking oils. Dimethyl polysiloxane is a typical example. M. ANTIOXIDANT Such as ascorbic acid, lecithin, butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), gallic acid derivatives, tocopherols. Usually M or V. Used to prevent rancidity or browning in foods, thereby increasing shelf life. Added to fruit/fruit products (mainly as ascorbic acid), oils, fats, potato chips, biscuits, breakfast cereals, soup mixes, wine and beer.
ARACHIDONIC ACID -- A liquid unsaturated fatty acid occurring in the liver, brain, glands and fat of animals. Generally isolated from the liver (A). In skin creams and lotions to soothe eczema and rashes.
ASCORBIC ACID--Acidulant, antioxidant, and improving agent. Vitamin C. Extracted from plants or synthesized from glucose. V or M.
(48)