EATING PORK FAT (GELATIN)

You Are Eating And Drinking Pork Fat!

Gelatin Is Derived Mainly From Pork

It Is Deceptively Called Additive E-441

“Eat what is on earth, lawful (Halal) and good!” – Al-Quran

(By: M. Javed Naseem)

حُرِّمَتْ عَلَيْكُمُ ٱلْمَيْتَةُ وَٱلْدَّمُ وَلَحْمُ ٱلْخِنْزِيرِ وَمَآ أُهِلَّ لِغَيْرِ ٱللَّهِ

بِهِ وَٱلْمُنْخَنِقَةُ وَٱلْمَوْقُوذَةُ وَٱلْمُتَرَدِّيَةُ وَٱلنَّطِيحَةُ وَمَآ أَكَلَ ٱلسَّبُعُ

إِلاَّ مَا ذَكَّيْتُمْ وَمَا ذُبِحَ عَلَى ٱلنُّصُبِ وَأَنْ تَسْتَقْسِمُواْ بِٱلأَزْلاَمِ

ذٰلِكُمْ فِسْقٌ ٱلْيَوْمَ يَئِسَ ٱلَّذِينَ كَفَرُواْ مِن دِينِكُمْ فَلاَ تَخْشَوْهُمْ وَٱخْشَوْنِ
“Forbidden to you (for food) are: dead meat, blood, the

flesh of swine, and that on which has been invoked the

name of other than Allah; that which has been killed by

strangling, or by a violent blow, or by a headlong fall, or

by being gored to death; that which has been (partly)

eaten by a wild animal; unless you are able to slaughter it

(in due form); that which is sacrificed on stone (altars);

(forbidden) also is the division (of meat) by raffling

with arrows; that is impiety.”

(al-Quran 5:3)

إِنَّمَا حَرَّمَ عَلَيْكُمُ ٱلْمَيْتَةَ وَٱلدَّمَ وَلَحْمَ ٱلْخِنزِيرِ وَمَآ أُهِلَّ بِهِ لِغَيْرِ ٱللَّهِ

فَمَنِ ٱضْطُرَّ غَيْرَ بَاغٍ وَلاَ عَادٍ فَلاۤ إِثْمَ عَلَيْهِ إِنَّ ٱللَّهَ غَفُورٌ رَّحِيمٌ
“He has only forbidden you dead meat, and blood,

and the flesh of swine, and that on which any other

name has been invoked besides that of Allah.

But if one is forced by necessity, without willful

disobedience, nor transgressing due limits, then is he

guiltless. For Allah is Oft-forgiving Most Merciful.”

(al-Quran 2:173)

يٰأَيُّهَا ٱلنَّاسُ كُلُواْ مِمَّا فِى ٱلأَرْضِ حَلاَلاً طَيِّباً

وَلاَ تَتَّبِعُواْ خُطُوَاتِ ٱلشَّيْطَانِ إِنَّهُ لَكُمْ عَدُوٌّ مُّبِينٌ
“O you people! Eat of what is on earth, lawful (Halal)

and good; and do not follow the footsteps of the

Evil One (Shaitan), for he is to you an avowed enemy.”

(al-Quran 2:168)

ٰأَيُّهَا ٱلَّذِينَ آمَنُواْ كُلُواْ مِن طَيِّبَاتِ مَا رَزَقْنَاكُمْ

وَٱشْكُرُواْ للَّهِ إِن كُنْتُمْ إِيَّاهُ تَعْبُدُونَ 
“O you who believe! Eat of the good things that

We have provided for you, and be grateful to Allah,

if it is Him you worship.”

(al-Quran 2:172)

Gelatin (or Gelatine) is a food additive widely used all over the world. Like other additives, it has an ‘E’ number – E-441. In Europe, it is considered a kind of food itself, therefore, it has no ‘E’ number. Thus, it is easier to mix it with dairy items, cakes, drinks, cheese, pastries, candies, jelly beans, gummy bears, etc., etc. Its main source is animal skins – especially pig and pig-skin as it is dirt cheap and economical to process too. Other sources are cattle-skin, animal bones and fish.

Mixing or adding Gelatin for taste, texture and body to any food makes the food ‘impure’ for the Jews, Muslims and Hindu vegetarians. This means that foodstuff containing Gelatin, rings alarm bells for almost half of the world population. They can stop using those food items and that can result in losses of millions of dollars for the multi-national companies. So, most of them don’t say on the labels that a particular food item contains Gelatin. They, however, put it as additive E-441. The consumer is easily deceived. And that has been the practice of those who rule and succeed with lies and deception. Even the importers of Muslim countries don’t care much about it. Everybody wants to make some easy money.

From: Healthy Eating:

What You Should Know About Gelatin:

by Chris Daniels, Demand Media

… Gelatin is generally recognized as safe -- normally abbreviated as GRAS -- by the U.S. Food and Drug Administration.

Where Does the Gelatin You Eat Come From?

All gelatin is derived from the connective tissue of animals. Sources include crushed bones and skins from cattle, pigs and fish. These sources are treated to isolate the collagen protein and break it into pieces, a chemical process called hydrolysis. Gelatin is then sterilized, dried to powder and separated into fractions with different physical properties.

Does Gelatin Come From Pig Skin?

Pig skin, or pork skin, is one of the major sources of edible gelatin produced for American consumption. These pork skins would normally be discarded as waste from meat-processing facilities. Instead, the fat and hair are removed and the skins are shipped frozen to a plant that extracts collagen protein from the skins, turning them into gelatin primarily for use in foods.

(Courtesy: Healthy Eating, Demand Media. http://healthyeating.sfgate.com)

Let us now watch this video from YouTube about Gelatin business and then we’ll continue with the opinions of the experts. This might shock you:

Video:

http://www.youtube.com/watch?v=WdSWLYgk1mg

From: Wikipedia:

Gelatin:

The worldwide production amount of gelatin is about 375,000 tons per year (roughly 827 million lbs). On a commercial scale, gelatin is made from by-products of the meat and leather industry. Recently, fish by-products have also been considered because they eliminate some of the religious obstacles surrounding gelatin consumption. Gelatin is derived from pork skins, pork, horses, and cattle bones, or split cattle hides. The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products.

Composition and properties:

Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticatedcattle, chicken, pigs, and fish. Food-grade gelatin is produced mainly from two raw materials, beef skin and pig hide. Photographic and pharma grades of gelatin are generally made from beef bones, although some beef bone gelatin is used by the food industry. Gelatin is an animal protein unlike many other gelling agents used by the food industry.

Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration (but is typically less than 35 °C) and the lower limit the freezing point at which ice crystallizes. The upper melting point is below human body temperature, a factor which is important for mouthfeel of foods produced with gelatin.^[2

Gelatin (or gelatine, from Latin: gelatus = stiff, frozen) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Gelatin is classed as a food in its own right and not subject to the food additives legislation in Europe. For that reason gelatin has no E number.

Pre-treatments:

If the physical material that will be used in production is derived from bones, dilute acid solutions are used to remove calcium and similar salts. Hot water or several solvents may be used for de-greasing. Maximum fat content of the material should not exceed 1% before the main extraction step. If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and de-greasing are the most important pretreatments used to make the hides and skins ready for the main extraction step. Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments. Acid treatment is especially suitable for less fully cross-linked materials such as pig skin collagen. Pig skin collagen is less complex than the collagen found in bovine hides. Acid treatment is faster than alkali treatment and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen, e.g., the collagen found in bovine hides. This process requires longer time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical cross-linkages still present in collagen. The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin. Enzymatic treatments used for preparing raw material for the main extraction step are relatively new. Enzymatic treatments have some advantages in contrast to alkali treatment. Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.

The Additives E441-470:

From: LaLeva di Archimede

E441 Gelatine: Gelatine

Gelatine is now classed as a food in its own right and is not subject to the food additives legislation in Europe.

Vegetarians should note that it is obtained, by hydrolysis, from collagen, a protein that gives strength and support to tissues and organs, and is the main constituent of connective tissue in all animals.
Gelatine for food use was normally obtained from pigskins, sometimes cattle hides, whereas that for more expensive uses, such as photographic and pharmaceutical uses, is generally obtained from cattle bones, (a more complex and costly process of extraction is needed for bones).However in a move to get away from porcine and bovine gelatine, more use is now being made of fish gelatine.
More gelatine is sold to the food industry than any other gelling agent and it can be found in chilled dairy products, confectionery, jellies and meat products.

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E442

Ammonium phosphatides

 Used mainly as an emulsifier, to lower the surface tension of water so allowing the better combining of oils, fats and water, and as a stabiliser, to prevent separation. Similar in use to Lecithin (E322). Limited use as an antioxidant.
Found in cocoa and chocolate products.
Manufactured either synthetically or from a mixture of Glycerol (E422) and partially hardened rape seed oil.
Vegetarians should note that although industrial manufacturing based on propylene or sugar accounts for a large percentage of glycerol production it can be obtained as a by-product in making soap from animal and vegetable fats and oils.

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E470a

Sodium, potassium and calcium salts of fatty acids

 Vegetarians beware - can be of animal origin.

---

E470b
Magnesium salts of fatty acids

 Vegetarians beware - can be of animal origin.

(Courtesy: http://www.laleva.cc/food/enumbers/E441-470.html

From: Foxnews.com and  Health.com:

Most Sickening Food Ingredients:

News about gross-out ingredients like pink slime and ammonia (more about both later) got us thinking: What other surprises lurk in the food we eat? We put that question to food safety as well as food manufacturing experts, and it turns out all kinds of things go into refined and processed foods that you wouldn’t willingly put in your mouth. Here's a few...read at your own risk!

That’s not to say it isn’t safe to eat. The Food and Drug Administration and other agencies spend lots of time and energy to make sure you’re not eating stuff that will kill you. But the idea that something seems “just plain wrong” often isn’t part of the calculation.

Here’s a list of food ingredients that rate high in the yuck factor.

Gelatin

What it is: Vegetarians prepare to be shocked! The same stuff that puts the jiggle in Jello and other gelatin-based products is derived from collagen, a protein often collected from animal skins.

The source varies depending on the type of food, said Andrew Milkowsi, adjunct professor of animal sciences at the University of Wisconsin Madison. The gelatin in desserts, for instance, comes mainly from pig skin.

Where you’ll find it: Gelatin, which is a thickening agent, can also be found in frosted cereals, yogurt, candy, and some types of sour cream. (Check the label.)

Gross-out factor: High for vegetarians, low for everyone else.

Mechanically separated meat

What it is: Mechanically separated meat is what’s left over after the meat clinging to the bones of chicken or pork are forced through a sieve-like structure using high pressure. “It looks like a paste or batter,” said Sarah Klein, a staff attorney with the Food Safety Program at the Center for Science in the Public Interest. “You have crushed bits of bone and cartilage and other things that can end up in that final paste.”

Because of the risk of bovine spongiform encephalopathy (BSE) or mad cow disease, mechanically separated beef is no longer allowed in human food.

Where you’ll find it: Some hot dogs and other products (again, check the label)

Gross-out factor: High

Carbon monoxide

What it is: We have carbon monoxide detectors in our homes for a reason: this odorless gas can be deadly. But the same stuff that comes from the exhaust pipe of your vehicle is also used in packaging ground beef and some fish like tilapia and tuna. It helps them retain their youthful blush, said Patty Lovera, assistant director of Food & Water Watch.

Where you’ll find it: Carbon monoxide is injected into plastic wrap after all the air is sucked out to block the process of oxidation that can turn pink meat brown. The process is considered safe for humans although it isn’t widely used anymore, said Lovera. Consumer groups have objected to the treatment's potential to mask meat spoilage.

Gross-out factor: Medium

Shellac

What it is: Candy lovers, cover your eyes: pretty, shiny treats like jelly beans come at a price. They're often coated with shellac, a sticky substance derived from secretions of the female Kerria lacca, an insect native to Thailand.

Where you’ll find it: Shellac makes jelly beans, candy corn, and other hard-coated candy look shiny. It may be called a “confectioner’s glaze” on the packaging. So sweet, and yet so sick.

Gross-out factor: Low 

Saltwater injections

What it is: Saltwater is fine in the ocean, but injected into food? Believe it! Too much salt can contribute to high blood pressure and other health problems, so less is better. But in a practice called plumping, manufacturers inject salt and other ingredients into raw meat (mostly chicken) to enhance flavor and increase the weight of the meat before it’s sold.

Where you’ll find it: In packaged meat, and you should avoid it! Check the fine print and the nutrition facts label. Meat that’s been injected may say “flavored with up to 10 percent of a solution” or “up to 15 percent chicken broth.” Regular chicken has about 40 to 70 mg of sodium per 4-ounce serving, while plumped chicken can contain 5 times or more than that amount, or 300 mg and up.

Gross-out factor: High, for health reasons

Viruses

What it is: Don’t viruses make us sick? Well yes, but bacteriophages —tiny bacteria-killing viruses—actually help us by making bacteria sick. First approved for use on food in 2006, bacteriophages infect food-contaminating germs, not humans, said Milkowski.

Where you’ll find it: Manufacturers spray these on ready-to-eat meat and deli products that are sold in sealed plastic pouches. The bacteriophage products come in two types: One that combats E. coli and the other Listeria bacteria. (Only the second is used on food; the first is used to spray cattle.) Check the ingredient list for the words “bacteriophage preparation."

Gross-out factor: Low

Ammonia

What it is: Ammonia is a strong smelling chemical found in household cleaning products, but it’s also used as gas to kill germs in low-grade fatty beef trimmings.

“The trim (of animal meat) is prone to having more bacteria on it,” Lovera explainrd. “They use ammonia as a kill step to deal with the bacteria during processing.”

Where you’ll find it: This controversial practice started around 2001, and the resulting product—sometimes called pink slime—is used as a filler in ground beef.

Gross-out factor: High

Pink slime

What it is: Pink slime is a product derived from the bits of meat clinging to fat, which are separated out by melting the fat away and spinning in a centrifuge.

The result is a pinkish substance called lean finely textured beef that’s treated with ammonia gas to kill germs, and then added to ground beef as a filler. Lots of ground beef, as in 10 billion pounds per year.

Where you’ll find it: Recent furor over the concoction has caused companies like Wendy’s and McDonald’s to report that their hamburgers are pink slime-free and some supermarkets like Safeway and Wegmans to say they will no longer carry it. Schools participating in the National School Lunch Program now have the option of ordering beef without it, according to the USDA.

Gross-out factor: High

Bisphenol A

What it is: Though the chemical bisphenol A, or BPA, has been removed from most hard plastics (including baby bottles and sippy cups), it can still be found in the sealant in the lining of some cans, said Lovera.

Where you’ll find it: “This can be especially problematic with acidic foods like tomatoes,” she said. “The concern is that it leaks into foods.”

BPA has been linked to brain, behavior and prostate problems, especially in fetuses and children.

Gross-out factor: High

(Courtesy: www.foxnews.com and www.health.com )

Food Containing Gelatin:

From: Veggiboards

I thought it would be helpful to a lot of people if I made a list of foods that contain gelatin.
marsh mellows -always contains gelatin
pop-tarts w/ frosting - always contains gelatin
mini wheats - always contains gelatin
other frosted cereals- sometimes contains gelatin
Jello - always contains gelatin
star-bursts - always contains gelatin
skittles
jr mints
peeps - always contains gelatin
gummy worms/bears - sometimes contains gelatin
yogurts - sometimes contains gelatin
Green Giant frozen vegetables (in a bag) - not even kidding! LINK!!
it under the section that says - Vegetables- Frozen (bag)
icing/frosting - sometimes contains gelatin
cream cheese - sometimes contains gelatin
sour cream - sometimes contains gelatin
trifles
aspic
Hostess cupcakes- Hostess brand- always/ other brand- sometimes
Courtesy: http://www.veggieboards.com/t/102424/gelatin-foods-list

From PETA:

What is gelatin made of?

Gelatin is protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs. Gelatin is used in shampoos, face masks, and other cosmetics; as a thickener for fruit gelatins and puddings (such as Jell-O); in candies, marshmallows, cakes, ice cream, and yogurts; on photographic film; in vitamins as a coating and as capsules; and it is sometimes used to assist in "clearing" wines. Gelatin is not vegan. However, there is a product called agar agar that is sometimes marketed as "gelatin," but it is vegan--it is derived from a type of seaweed.

Kosher symbols and markings are not reliable indicators on which vegans or vegetarians should base their purchasing decisions. This issue is complex, but the "K" or "Kosher" symbols basically mean that the food-manufacturing process was overseen by a rabbi, who theoretically ensures that it meets Hebrew dietary laws. The food also may not contain both dairy products and meat, but it may contain one or the other. "P" or "Parve" means the product contains no meat or dairy products, but it may contain fish or eggs. Kosher gelatin is usually made from a fish source. "D," as in "Kosher D," means that the product either contains dairy or was made with dairy machinery. For example, a chocolate and peanut candy may be marked "Kosher D" even if it doesn’t contain dairy because the non-dairy chocolate was manufactured on machinery that also made milk chocolate.

If you have further questions regarding Kosher symbols, please contact the Orthodox Union at 212-563-4000 or www.OU.org.

(Courtesy: www.peta.org/about/faq/What-is-gelatin-made-of.aspx)

HIDDEN TRUTHS:
From Laleva di Archimede:

Shocking Fatal Treatments:
The Headlines:

1.      Study: HPV vaccine linked to premature Menopause in young girls.

2.      Announcing UK Govt. considering mandatory Whooping Cough vaccine for newborns.

3.      MCT fats found in coconut oil boost brain function in only one dose! (Good news for Alzheimer patients).

4.      Mood stabilizing drugs are the most dangerous. 13 of the most effective Mood Stabilizers in natural medicine.

5.      Nine-weeks old baby dies after 9 vaccines.

6.      Infanrix Hexa vaccine maims and kills babies!

7.      Pharmaceutical firms paid to attend meetings of panel that advises FDA.

8.      The dark side of Breast Cancer Awareness Month!

9.      Vaccines sold by marketing Fear of Disease: BMJ Report.

10.  Aluminum in vaccines: What are we not being told?

11.  Tylenol just once a month raises a child’s Asthma risk 540%.

12.  Number of 0-5 year olds on psychotropic drugs skyrockets 42% since 2009.

13.  CDC pain-killers kill four times more than Cocaine and Heroin combined.

For detailed stories, visit: www.laleva.org

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