what do you get a vegan for easter
05 April 2004, 03:20 PM
#31
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What do vegans eat though?? Lettuce and salad.
ot being funny, my wife is a vegetarian so I understand more than most, I have just never really got the vegan thing
Why and how?
ot being funny, my wife is a vegetarian so I understand more than most, I have just never really got the vegan thing
Why and how?
05 April 2004, 03:23 PM
#33
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But why would a Vegan want the symbol of an egg, or a rabbit made out of any kind of chocolate ? Here is what not to buy them - including any photographic film for taking pictures of the big day LOL.
AlbumenDerived from eggs (most likely from battery hens). AlpacaClothing material derived from the alpaca, a relative of the llama. Anchovies Small, silvery fish of the herring family. Found on pizzas and in some brands of Worcester sauce. AngoraAnimal-derived clothing fibre obtained from a special breed of rabbit or goat. Animal FatDerived from animal carcasses, not milk fat. AspicSavoury jelly derived from meat or fish. BreadMost large manufacturers now use vegetable-based emulsifiers (471, 472, etc.), but local bakers may not.
Also refer to Flour below. BrushesAnimal hair can be used for paint, shaving, bath, and tooth brushes. Watch for "Natural Bristle". CapsulesUsually made from gelatine, vegetarian alternatives are becoming more readily available. CaseinThe protein derived from milk. CashmereA clothing material that comes from the underbelly of a special breed of Himalayan goat (it's the animal's natural protection from the severe cold) and it is obtained by combing each goat by hand during the moulting season. CaviarFish eggs. The fish must be killed to obtain the eggs. CheeseLikely to have been produced using animal rennet, which is derived from the stomach of killed calves. There are many non-animal rennet cheeses available - ask at your local health food shop. (For a listing of some of the cheeses available, refer to our Great Veggo Products page.) Chewing gumOften contain glycerine. Wrigley's use a vegetable glycerine. ChitinProduced from crab and shrimp shells. Cochineal A natural red dye derived from the dried bodies of the female scale insect Dactylopius coccus costa. May be listed as 'colour 120'. DownUsually from slaughtered ducks or geese, though some live plucking does occur, used in bedding. EggsSome vegetarians may wish to avoid battery eggs and/or barn eggs. EmulsifierAn ingredient used in many food products to facilitate the mixing of liquids that would otherwise not mix (e.g. oil and water). Emulsifiers can be derived from plant or animal sources. FeltMade from wool or fur. Felt is usually made from wool, but it can be made from fur. You should be careful buying a felt hat as it may be either. Rabbit skin is often the source of fur for felt hats. Film(Refer to Photography below.) FlourSome commercial flours are treated with treatment agent 920 (L-Cysteine) which can be extracted from duck and chicken feathers. It is used as a 'dough improver' or 'bread improver'. The L-Cysteine is added to the ingredients during the mixing process prior to baking. During mixing, it reacts with a protein in wheat. As the original L-Cysteine amino acid is not present in the final product, by law there is no requirement to list it as an ingredient. Gelatin/GelatineA thickening, stabilising, emulsifying agent made by boiling animal skin, ligaments, bones, sinews or other connective tissue (usually cattle or pigs). Alternatives include Agar Agar, Carrageen and Gelozone. Glycerin/GlycerineA colourless sweet thick oily liquid which is obtained from animal or vegetable fats and oils. Used in making explosives and medicines and for sweetening foods. In spite of its sweetness glycerine is not a sugar. GravyVegetarian gravy mixes are available (eg Massell). Be careful in restaurants. HoneyAvoided by most vegans. IsinglassA fining agent derived from the swim bladders of certain fish, especially the Chinese sturgeon. Used in the production of most beers and wines (Refer to our Alcoholic Beverages page.) JellyUsually contains gelatine, though alternatives are available. (Refer Great Places to Shop.) Lactic AcidLactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar) or sugar. To produce lactic acid commercially, carbohydrates such as whey, cornstarch, potatoes or molasses are heated at high temperatures and fermented by bacteria. LactoseThe sugar derived from milk. Sometimes produced as a by-product of the cheese making process. LanolinA waxy grease from sheep's wool. LecithinAn emulsifier (which allows water & oils to mix); it is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is usually declared as ‘egg yolk’ on food packaging and not as ‘322’. LeatherAround 10% of the value of an animal at slaughter is in its skin. MohairClothing material derived from the white Angora goat. It's a long fibre, coarser than cashmere. MuskExtracted from the genitals of musk deer, musk rats, civet and beavers by a cruel and painful process. Used in perfumery and as a flavouring. Musk can be replaced with plant based labdanum oil. PastaSome pasta may contain egg. PastrySome pastries contain animal fat. PEG 120 (Methyl
Glucose Dioleate)Used in some cosmetics/toiletries. Derived from fish oil. PPG 20 (Methyl
Glucose Ether)Used in some cosmetics/toiletries. Derived from fish oil. PEG (Oleyl Alcohol)Used in some cosmetics/toiletries. Derived from fish oil. PepsinEnzyme from a pig's stomach, used like rennet. PhotographyAll photographic film uses gelatine. Fuji laboratories are investigating non-animal alternatives. They have so far been able to supplement a proportion of the animal based gelatine with a seaweed-based gelatine, but have not been able to yet develop a totally animal free gelatine which does not compromise the quality of their film. RennetAn enzyme taken from the stomach of killed calves and used in the cheese making process as a coagulation agent. There are many non-animal rennet cheeses available - ask at your local health food shop. These cheeses use microbial or fungal enzymes instead. (For a listing of some of the cheeses available, refer to our Great Veggo Products page.) RoeFish eggs, see Caviar. ShellacA resinous glaze derived from certain insects. Used as a glaze on some chocolate coated nuts, lollies, etc. SilkSilk is the shiny fibre made by silkworms to form their cocoons. Worms are boiled in their cocoons to obtain the silk. SoapMany soaps contain animal fats and/or glycerine. Vegetable oil based soaps are quite widely available. SoupWatch out for meat-based stock. Be careful in restaurants. Vegetarian stock cubes are available, even in beef and chicken flavours (eg Massell). SuedeSee Leather. SuetUsually made from animal fat. Can be substituted with vegetable margarines (e.g. Nuttelex). ToothpasteMany brands contain glycerine. Washing powderSoap based powders may contain animal fats. WheyThe watery part of milk that separates from the curds (the more thick or coagulable part), especially in the process of making cheese. Worcester SauceMost brands contain anchovies. YoghurtsSome yoghurts (even some soy yoghurts) contain gelatine.
AlbumenDerived from eggs (most likely from battery hens). AlpacaClothing material derived from the alpaca, a relative of the llama. Anchovies Small, silvery fish of the herring family. Found on pizzas and in some brands of Worcester sauce. AngoraAnimal-derived clothing fibre obtained from a special breed of rabbit or goat. Animal FatDerived from animal carcasses, not milk fat. AspicSavoury jelly derived from meat or fish. BreadMost large manufacturers now use vegetable-based emulsifiers (471, 472, etc.), but local bakers may not.
Also refer to Flour below. BrushesAnimal hair can be used for paint, shaving, bath, and tooth brushes. Watch for "Natural Bristle". CapsulesUsually made from gelatine, vegetarian alternatives are becoming more readily available. CaseinThe protein derived from milk. CashmereA clothing material that comes from the underbelly of a special breed of Himalayan goat (it's the animal's natural protection from the severe cold) and it is obtained by combing each goat by hand during the moulting season. CaviarFish eggs. The fish must be killed to obtain the eggs. CheeseLikely to have been produced using animal rennet, which is derived from the stomach of killed calves. There are many non-animal rennet cheeses available - ask at your local health food shop. (For a listing of some of the cheeses available, refer to our Great Veggo Products page.) Chewing gumOften contain glycerine. Wrigley's use a vegetable glycerine. ChitinProduced from crab and shrimp shells. Cochineal A natural red dye derived from the dried bodies of the female scale insect Dactylopius coccus costa. May be listed as 'colour 120'. DownUsually from slaughtered ducks or geese, though some live plucking does occur, used in bedding. EggsSome vegetarians may wish to avoid battery eggs and/or barn eggs. EmulsifierAn ingredient used in many food products to facilitate the mixing of liquids that would otherwise not mix (e.g. oil and water). Emulsifiers can be derived from plant or animal sources. FeltMade from wool or fur. Felt is usually made from wool, but it can be made from fur. You should be careful buying a felt hat as it may be either. Rabbit skin is often the source of fur for felt hats. Film(Refer to Photography below.) FlourSome commercial flours are treated with treatment agent 920 (L-Cysteine) which can be extracted from duck and chicken feathers. It is used as a 'dough improver' or 'bread improver'. The L-Cysteine is added to the ingredients during the mixing process prior to baking. During mixing, it reacts with a protein in wheat. As the original L-Cysteine amino acid is not present in the final product, by law there is no requirement to list it as an ingredient. Gelatin/GelatineA thickening, stabilising, emulsifying agent made by boiling animal skin, ligaments, bones, sinews or other connective tissue (usually cattle or pigs). Alternatives include Agar Agar, Carrageen and Gelozone. Glycerin/GlycerineA colourless sweet thick oily liquid which is obtained from animal or vegetable fats and oils. Used in making explosives and medicines and for sweetening foods. In spite of its sweetness glycerine is not a sugar. GravyVegetarian gravy mixes are available (eg Massell). Be careful in restaurants. HoneyAvoided by most vegans. IsinglassA fining agent derived from the swim bladders of certain fish, especially the Chinese sturgeon. Used in the production of most beers and wines (Refer to our Alcoholic Beverages page.) JellyUsually contains gelatine, though alternatives are available. (Refer Great Places to Shop.) Lactic AcidLactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar) or sugar. To produce lactic acid commercially, carbohydrates such as whey, cornstarch, potatoes or molasses are heated at high temperatures and fermented by bacteria. LactoseThe sugar derived from milk. Sometimes produced as a by-product of the cheese making process. LanolinA waxy grease from sheep's wool. LecithinAn emulsifier (which allows water & oils to mix); it is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is usually declared as ‘egg yolk’ on food packaging and not as ‘322’. LeatherAround 10% of the value of an animal at slaughter is in its skin. MohairClothing material derived from the white Angora goat. It's a long fibre, coarser than cashmere. MuskExtracted from the genitals of musk deer, musk rats, civet and beavers by a cruel and painful process. Used in perfumery and as a flavouring. Musk can be replaced with plant based labdanum oil. PastaSome pasta may contain egg. PastrySome pastries contain animal fat. PEG 120 (Methyl
Glucose Dioleate)Used in some cosmetics/toiletries. Derived from fish oil. PPG 20 (Methyl
Glucose Ether)Used in some cosmetics/toiletries. Derived from fish oil. PEG (Oleyl Alcohol)Used in some cosmetics/toiletries. Derived from fish oil. PepsinEnzyme from a pig's stomach, used like rennet. PhotographyAll photographic film uses gelatine. Fuji laboratories are investigating non-animal alternatives. They have so far been able to supplement a proportion of the animal based gelatine with a seaweed-based gelatine, but have not been able to yet develop a totally animal free gelatine which does not compromise the quality of their film. RennetAn enzyme taken from the stomach of killed calves and used in the cheese making process as a coagulation agent. There are many non-animal rennet cheeses available - ask at your local health food shop. These cheeses use microbial or fungal enzymes instead. (For a listing of some of the cheeses available, refer to our Great Veggo Products page.) RoeFish eggs, see Caviar. ShellacA resinous glaze derived from certain insects. Used as a glaze on some chocolate coated nuts, lollies, etc. SilkSilk is the shiny fibre made by silkworms to form their cocoons. Worms are boiled in their cocoons to obtain the silk. SoapMany soaps contain animal fats and/or glycerine. Vegetable oil based soaps are quite widely available. SoupWatch out for meat-based stock. Be careful in restaurants. Vegetarian stock cubes are available, even in beef and chicken flavours (eg Massell). SuedeSee Leather. SuetUsually made from animal fat. Can be substituted with vegetable margarines (e.g. Nuttelex). ToothpasteMany brands contain glycerine. Washing powderSoap based powders may contain animal fats. WheyThe watery part of milk that separates from the curds (the more thick or coagulable part), especially in the process of making cheese. Worcester SauceMost brands contain anchovies. YoghurtsSome yoghurts (even some soy yoghurts) contain gelatine.
05 April 2004, 03:33 PM
#34
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Last edited by Butkus; 05 April 2004 at 03:45 PM.
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