JLP said:So, does that mean that all vegetarians/vegans are shooting digital?
Pragmatist said:I suppose it is all a matter of taste. A restaurant in Tokyo might offer the following:
* Hachi-no-ko boiled wasp larvae
* Zaza-mushi aquatic insect larvae
* Inago fried rice-field grasshopper
* Semi fried cicada (Japanese Beetles)
* Sangi fried silk moth pupae
Not really, Wildbill was right in that gelatin, and other thickening agents like pectin are often added to yoghurt and milk-based deserts (like fromage frais) to increase thickening and shelf-life. Often in the low-fat varieties.Helen B said:Saying that there's gelatin in yogurt is rather like saying that there's sugar in water.
David A. Goldfarb said:No gelatin in my yogurt, thank you.
Stargazer said:...No gelatin in my yoghurt, either....
Cate
Helen B said:Saying that there's gelatin in yogurt is rather like saying that there's sugar in water.
t_nunn said:This is a quote from my cup of Dannon Blueberry Fruit on the Bottom Yogurt's ingredients list... "kosher gelatin"
Like I said, not all yogurt, but some brands do contain it.
Stargazer said:I did know but try not to think about it too much
No gelatin in my yoghurt, either....
Cate
Ah: that explains it. I must have the same problem, but I'm not as sensitive as your friend - sometimes it can take 8 or 10 pints of bitter before the isinglass gets to me....Helen B said:... She couldn't work out why some wine and beer made her instantly vomit and some didn't, until she discovered that isinglass (a kind of gelatin from sturgeons) was one of the materials used for fining. Had I not witnessed her reaction for myself I would have found it hard to believe that the tiny amount that remains could have such a dramatic effect.
Best,
Helen
Photo Engineer said:I guess everything is cyclic.
PE
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