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I No Longer Steal from Nature

I No Longer Steal from Nature post image

written by Al-Ma’arri, blind Arab philosopher, poet and writer born AD 973, died AD 1058. ... You are diseased in understanding and religion. Come to me, that you may hear something of sound truth. Do not unjustly eat fish the water has given up, And do not desire as food the flesh of slaughtered animals, [...]

You Can’t Return to Ignorance

You Can’t Return to Ignorance post image

~ Silvi Burden When I first came to Shangri La, to stay for a week with the people of Gentle World, I had no idea what to expect. I was really nervous about staying with people I had only emailed with beforehand. And in addition: vegans. I had been a vegetarian myself for only two [...]

Bruno: A New Perspective on Happy Cows

Bruno: A New Perspective on Happy Cows post image

This is not the story of a factory farm; it is the story of a beautiful farm with free range animals who seemed to be happy.

Waking Up: Vegetarian to Vegan

Waking Up: Vegetarian to Vegan post image

As I look back over the last 26 years of my life, I wonder how it took me so long to live my life the way I’ve always wanted to: with love, kindness and honesty.

Gelatin

Gelatin post image

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

Rennet post image

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

Casein post image

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.’