Hi,

I have 2 questions. I'm thinking about cutting out chicken now ( have cut out beef and pork). Are chicken parts used to make any other food. I mean, not the flesh part. I'm talking about stuff like brain or blood or eyeballs haha.

Next question. Is rennet actually an ingrediate in cheese and milk? What is rennet acutally?

Now a days, i have been really thinking about what exactlly is put in food. It's just freaking me out. NOW i understand what many of you were talking about. When someone on VB said that gelatin is boiled down bones and skin i was like :spew:. I was sickened. I coudn't believe it. I'm just thinking more about what i'm putting in my body. I want to be healthy. So please, tell me what these are used in:).

Monika

Good for you for being true to your ideals!

Typically chicken parts are found in a lot of prepared meals (rice side dishes, packaged pastas, soups, ramen, etc.). Look for chicken fat or chicken broth on the labels. You'd be surprised how often broth (often dehydrated) is used. while this is still new to you, check the labels on everything.

rennet is used in a lot of cheeses, look for either "rennet" or "enzymes" on the label. If they use a vegetable based rennet, they will usually state that on the label. There are a couple of websites that list lots of cheeses by brand and say which ones are rennet-free. do a quick google and you'll find em.

If the label says "natural flavors", you have no way of knowing if they are animal, vegetable, or synthetic. It's up to you to decide how you feel about trace ingredients like this.

good luck!

ETA: I moved this thread to the "new to vegetarianism" forum.

Just wanted to add a couple of things...

If the label says "natural flavors", you have no way of knowing if they are animal, vegetable, or synthetic. It's up to you to decide how you feel about trace ingredients like this.


You do have one option - contacting the company. However, it's up to them whether or not they want to tell you. Often times they will at least tell you if the "natural flavors" are derived from plant or animal sources.

And here is the definition of rennet...

http://www.encyclopedia.com/html/r1/rennet.asp

I guess when you say chicken parts, you're not talking about cut-up chicken like you find in a supermarket, right? 'Cause you already know about that stuff.

A lot of the chicken used as ingredients in various foods is taken from stripped-down carcasses. They've already cut the big chunks of meat off. What they do with the what's left is force it under high pressure through a machine that separates every last bit of tissue and fat from the bones. They use the heads, feet, everything. What they end up with is a sort of gritty chicken paste. This goes into all kinds of foods, like turkey/chicken franks, deli meats, potted meat, baby food, Campbell's soup, Slim Jims, etc.

Appetizing, huh? :spew:

Quick question:


rennet is used in a lot of cheeses, look for either "rennet" or "enzymes" on the label.

I read on the internet that microbial enzymes is not animal derrived.

Microbial rennets are enzymes derived from a controlled fermentation of a fungus (e.g., Mucor Pusillus, Mucor Miehi, and Endothia Cryphonectria) or microbial rennets. However, microbial rennets cannot be used to produce cheddar or hard cheeses, limiting their application as an alternative to animal or bioengineered rennets. (http://www.wholefoodsmarket.com/products/specialty/rennet.html)

Since then, I've only been eating cheese that contains microbial enzymes. Can anyone please clarify?

Good for you for being true to your ideals!

Typically chicken parts are found in a lot of prepared meals (rice side dishes, packaged pastas, soups, ramen, etc.). Look for chicken fat or chicken broth on the labels. You'd be surprised how often broth (often dehydrated) is used. while this is still new to you, check the labels on everything.

rennet is used in a lot of cheeses, look for either "rennet" or "enzymes" on the label. If they use a vegetable based rennet, they will usually state that on the label. There are a couple of websites that list lots of cheeses by brand and say which ones are rennet-free. do a quick google and you'll find em.

If the label says "natural flavors", you have no way of knowing if they are animal, vegetable, or synthetic. It's up to you to decide how you feel about trace ingredients like this.

good luck!

ETA: I moved this thread to the "new to vegetarianism" forum.

HAHAHAHA. I was wondering where my post was. I was like, now I know I put it in the vegetarian and vegan forum. Hahaha. I thought I was going crazy or something.

Thank you so much for your help. I was actually talking about the left over stuff that isn't used. I should have said it better. Take care. Bye.

Monika

Quick question:



I read on the internet that microbial enzymes is not animal derrived.

(http://www.wholefoodsmarket.com/products/specialty/rennet.html)

Since then, I've only been eating cheese that contains microbial enzymes. Can anyone please clarify?


Microbrial enzymes aren't animal derived. They're vegetarian.