Sorry for not getting back right away. My computer was totally fried during a resent storm. I now have a new one($$$$...dammm). But I don't have any of my stored files. My son(across the country)is taking care of that for me as he is tech support. I won't get it back for some time from now. But in the meantime I do have a couple of articles you might like to see from msgmyth.com.
Posted on Tuesday, January 30, 2001 - 9:19 pm:
Actually, I can tell you a most disgusting story about gelatin.
When I graduated from college with a chemistry degree many years ago, I went out to find my first job as a chemist. My second interview was with the Knox Gelatin Company in Camden, NJ. I remember it vividly even today. As I was being escorted to the laboratory for the interview, we had to pass by the many large rooms where they stored the ground up animal bones. The smell was horrific! The huge storage rooms were not very clean.
When I asked why they needed ground up animal bones they informed me that this was the source of gelatin! To this day, not a drop of jello or gelatin has passed my lips.....nor would it pass yours if you knew. Mad cow disease indeed!
Posted on Monday, September 03, 2001 - 9:35 am:
A very interesting article in the 8/01 Discover magazine on food and other uses for material derived from bovine (cow) by-products. Some were new to me, so I'll share a condensed version. No wonder so many people affected by Mono-Sodium-Glutamat (Natrium Glutamat)
get reactions when they can't understand why:
From GELATIN (derived from collagen):
FOOD - Powdered gelatin, jellies, confectionary (jelly beans, marshmellows, fruit chews, meringues, nougats, caramels, sugarcoated almonds), desserts and dairy products (bavarian cream, mousses, piecrusts, margaines, dietetic products, yogerts, ice creams and sorbets), clarification of wines (fining agent), decorations (garnishes, foie gras), gel reinforcement for cooked meats to improve slicing (lunchmeat!), gels for the liquor exuded from hams during cooking, gels ti preserve pate), dietetic products (dietary breads, biscuits, powdered soups).
COSMETICS - protective creams, beauty masks, lotions, shampoo bases
Health-pharmaceutical - soft capsules, hard shell capsules, hemostatic sponges, biological adhesives, blood serum (!), binders in pills and suppositories
INDUSTRIAL USEs - binder for flammable substances in matches, 'crispness' in bank notes, coating for microparticles of self-copying papers, glues for paper and cardboard cartons, bookbinding glue, electrolytic surface treatment of metals
PHOTO USES - emulsion gel, dispesion gel, backing gelatin.
Collagen (derived from connective tissues and beef skins) is also in many medical products.
'Where's the beef?' article also shows items derived from connective tissue and beef bones, or collagen - Of interest here, is that it's high in glutamates and a reaction may occur for those who are sensitive:
Hemostats, vasular and tissue sealants, orthopedic implants coatings, vascular implant coatings, artificial skin, bone graft substitutes, corneal shields, injectable collagen for plastic surgery and incontinence treatment, meat casings, food additives
(!), artifical dura maters, dental implants, wound dressings, antiadhesion barriers, platelet analyser reagents, research reagents, antibiotic wound dressings, lacrimal plugs."
As for veggie capsules,they're much better. But depending on your sensitivity you would have to look out for these to as it dependes on the manufacturer on how much they're processed. Most of the time I empty out my capsules.
Hope this helps...Pat Sr