What are they feeding us??

This Little Pig Goes to Market
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When buying processed foods, make sure that you read the labels carefully. For example, did you know that in the U.S., food gelatin comes almost exclusively from pigs and cows? The three sources are: Pigskin,Tanner's Stock and Ossein. "Pigskins are one of the major sources of gelatin in this country. They are frozen just after removal at the packing house and are delivered to the gelatin plant in refrigerated cars. Since some of the fat remains on the skins, a byproduct in the manufacture of pigskin gelatin is animal fat. Calfskin trimmings are soaked in lime water for several weeks to remove the hair and later they are acidified and cooked. Pigskin and bone materials are treated with weak acids while being washed. ...Next, the material is cooked in large vats at about 120F for several hours. The broth, called in the trade, "gelatin broth," is extracted, filtered and concentrated in a vacuum then, dried to a jelly on a rubber belt passing through a refrigerated area. The resulting sheets of jelly are dried in hot air, and the final gelatin is ground to the powder we are familiar with in the market. Quite a far cry from skins and bones to 6-flavors gelatin? Make sure that the next time you buy gelatin, that it says "kosher food in accordance with Jewish dietary laws with the emblem "U" on the box. If it just says kosher or pareve, there is no legal definition of these terms, hence we are at the mercy of the manufacturers and their interpretations. Gelatin is also found in icing, some candies, cheese spreads, chewing gum base, chocolate flavored beverages, chocolate milk, cottage cheese, cream cheese, frozen desserts, ice cream, marshmallows, popsicles, yogurts, frozen gravies, sauces and most gel caps.

Other pork byproducts found in our foods are: Pepsin, Rennin, Lard, Monoglycerides and diglycerides. "Pepsin is a digestive enzyme found in the inner lining of the stomachs of humans, and mammals such as the pigs and cows. In the cheese-making industry, pepsin that has been extracted from the stomachs of slaughtered hogs or cows is used as a coagulating agent. Pork pepsin is widely used more so than the cow's because the process of extracting bovine or cow's pepsin is more difficult and expensive. Rennin is a commercially used protein also extracted from the stomachs of cows and pigs. Currently, in the United States, manufacturers use what they term "50/50", which means 50% of the enzymes comes from cows and the other 50% from pork. Most cheeses found in the supermarkets today, contain traces of cow or pork byproducts.

Monoglycerides and dyglycerides which are added to many foods because of their value as emulsifiers are widely added to many processed foods. In some labels, it may list only emulsifier. Consumers need to be aware that the ingredients declared on food labels as "mono- diglycerides" or emulsifiers" may be derived from lard and thus ultimately from pigs. Popular foods that contain monoglycerydes and or diglycerides are: beverages, ice cream, chewing gum base, margarines, whipped toppings, prepared baking mixes, chocolate milk, milk chocolate, and peanut butter. "The wisdom of the Biblical injunctions against the eating of swine's flesh seams obvious in light of the infectious diseases, trichinosis, and the chronic disease factor of saturated fat.
Remember, processed foods go through many stages and lose essential nutrients necessary for good health. Become a label reader when buying processed foods or better yet, as much as possible, consume foods in their natural stage.

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Oh yum... Brian will love this thread..... he loves to talk about blood and pus.........