Wool often tends to be overlooked by animal advocates because its cultivation does not necessitate the death of the animal. However, the cultivation of wool is far from the pastoral idyll one might imagine.
It’s time to learn about the byproducts in your organic fertilizers, and the truly green alternatives you’ll find in your own backyard, or on the garden store shelf.
To make one pound of honey, a colony must visit over two million flowers, flying over 55,000 miles, at up to 15 miles per hour to do so.
Many people, vegan or not, are surprised to discover that there is a plethora of animal-based products that can be found in alcoholic beverages.
Many people may not be aware that the glaze that covers some of their favorite products – including vitamins, pharmaceuticals, candy and even some fruit – may actually be made from shellac; a resin from the secretions of the female lac insect. When used in food and confections, shellac has the food additive number E904, […] Read more
Animal fat: by any other name it would still be the same vile substance. Tallow, suet and lard are all well-known forms of this awful ingredient, but what about glycerin and glycerides, and what does it mean when a label lists ’stearic acid’ or ‘palmitic acid’?
Many consumers may not yet be aware that the red substance coloring their food, fabric, cosmetics or pharmaceuticals could be extracted from the crushed bodies of insects… Carminic acid is a substance found in high concentration in cochineal insects. It is extracted from the insect’s body and eggs and is mixed with aluminum or calcium salts to make carmine dye (also known as cochineal).
A translucent, colorless, nearly tasteless substance, gelatin is identified on coded labels by number E441. Like ‘natural flavors’, gelatin can be found in marshmallows, desserts like “Jell-O,” frosted cereals, some low-fat yogurt, desserts, trifles, aspic, and many confectionaries such as gummy bears and jelly babies. It may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine.
Rennet or rennin is a natural complex of enzymes produced in any mammalian stomach to help a nursing baby digest mother’s milk. In the food industry, rennet is used as a coagulant – in cheese-making; in certain dairy products, including some yogurts; and in junket, a soft, pudding-like dessert.
Casein is the principal protein in milk. It’s found in the milk of all mammals, and, oddly enough, is often found in food items marked ‘non-dairy.’