16380Re: [Meditation Society of America] Contented cows
- Oct 10, 2008Not even I'm adventurous to eat 'rotten' ones, although I know a place
that does the "100 year old " eggs.
Generally, I'm not a carrion eater. If it's dead and squirming then
it's probably not good for the gut of a 'Civilised' (I use the term
On Fri, Oct 10, 2008 at 3:03 AM, sean tremblay <bethjams9@...> wrote:
> Thank God I'm not a veggan. I'm just gona keep on keepin on and keep dodging
> cliche's like they are rotten chicken menses(yic) Oh wait beer drinkin
> suburban American dad Rats! I just fell into the pit of it!
> --- On Thu, 10/9/08, Gwyn Plaine <gplaine@...> wrote:
>> From: Gwyn Plaine <gplaine@...>
>> Subject: Re: [Meditation Society of America] Contented cows
>> To: email@example.com
>> Date: Thursday, October 9, 2008, 5:38 PM
>> Vegetarian booze is all a bit of a problem...
>> What? There's animals in booze?
>> Vote for
>> your favourite!
>> The main issue for vegetarians and vegans is the use of
>> during manufacture of beers and wines. An array of agents
>> are used
>> during the fining process to clarify and stabilise the
>> drink. Wines
>> and beers which have not been fined are less likely to be
>> clear and
>> bright or may form a haze once bottled. In addition, tannic
>> red wines
>> can be made less astringent by fining since some of the
>> tannins are
>> removed. The fining agent is a processing aid not an
>> additive, so in
>> theory none should remain in the wine. However, it is
>> impossible to
>> guarantee this and most vegetarians object to the actual
>> use of the
>> agent. You'd think organic would be better, that's
>> often the case, but
>> not always, so do check. There are over 50 additives
>> allowed by the
>> EU, but the wine industry is exempt from labelling laws.
>> Labelling Regulations in the UK exclude all drinks with an
>> content exceeding 1.2% by volume, meaning only very low or
>> non-alcoholic beers, wines and ciders are required to list
>> ingredients. This is something the winemakers are fighting
>> hard to
>> keep as they don't want you seeing all the chemicals
>> they use to make
>> their wine. Not very helpful if you are vegan or
>> These are the most common agents used during the fining
>> Gelatine - from bones and connective tissues of cows or
>> Isinglass - obtained from fish swim bladders
>> Chitin - derived from the shells of crabs or lobsters
>> Casein - obtained from milk
>> Albumin - from egg whites
>> Ox Blood - banned in Europe due to BSE (Gwyn Plaine comment
>> - I don't
>> know about the colonies)
>> http://www.veggiewines.co.uk/ :D
>> eet smakelijk...
>> On Thu, Oct 9, 2008 at 10:20 PM, Jeff Belyea
>> <jeff@...> wrote:
>> > Well, of course, Sean. Beer is a "grain
>> > OM (Old Milwaukee) lite.
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