Cow bones in my film?

[Leon]

So, does that mean that all vegetarians/vegans are shooting digital?

that would really depend upon the reason for going veggie in the 1st place - for some that might be the only answer although using film doesnt mean having to ingest it.

 

[Markok765]

Cows are part of my art!

 

[catem]

I did know but try not to think about it too much

No gelatin in my yoghurt, either....
Cate

 

[FrankB]

During our visit to Ilford the subject came up. The reason they use gelatin was because it works best, which seems fair enough to me.

Someone recalled a vegan film being shown on a TV chat show some years ago. Nobody had heard of it since or had seen any images made with it.

I'm not a vegan or a vegetarian and really don't have any feelings about the use of gelatin at all.

 

[Helen B]

Saying that there's gelatin in yogurt is rather like saying that there's sugar in water.

 

[arigram]

I wonder what the Hindus would feel about it.
I am sure that if Greece made their own film they would use sheep or goats.
It might even taste more sharply and raise the sharpness and contrast a bit.

In any case, that's a stroke against film from animal lovers and vegans.

Yogurt btw, from what I know it only has milk and bacteria. Anything more it it shouldn't be eaten.

 

[Jerevan]

As a vegetarian, I am pretty well aware of cows (or rather, parts of them) being ingredients in a lot of stuff. Some of it I eat and some of I use. If I was to be strict, I'd be living in a cave in a remote mountain range, gnawing on roots.

Every path (philosophically speaking, now) you walk on, means a thousand roads not travelled. Compromise is part of every deal. "If you choose not to decide, you still have made a choice", as the song goes.

The closest vegetarian substitute to gelatin I know of would be Agar-agar. On paper, it would be starch. Albumen would work well but that's borderline, eh?

 

[Jim Chinn]

I plan on grilling some nice thick cow steaks tonight to help keep demand for cow parts high and celebrate the many uses of our friend the cow.

 

[Papa Tango]

Yummy...

Most of the time, we really don't want to know what is in our food and other products. Take bread and cereal for instance. By FDA regulation, there is a certain limit to "Food Defect" contents.

Take the wheat used for bread. 9mg of rat & mouse poop per kilogram, 75 insect fragments and 1 or more rodent hairs per 50 grams. How about fly eggs, mold, maggots, aphids, worms, animal feces, caterpillars, rot, a cornucopia of bugs, and just general dirt? Well, don't eat anything processed. Or fish. Yummy... http://vm.cfsan.fda.gov/~dms/dalbook.html

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

 

[BWGirl]

Ok... that's it. I'm changing my avatar!

 

[Lotus M50]

Have you hugged a cow today?

 

[Photo Engineer]

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

What? No abura-mushi (cockroach).

At Kodak we used gelatin from the Peabody plant and gelatin from Rousselot in France.

PE

 

[catem]

Saying that there's gelatin in yogurt is rather like saying that there's sugar in water.

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.

I know because I try to avoid it.....
(I think, but I'm not sure, it might be pig gelatin more than cow gelatin)

Cate

 

[Travis Nunn]

No gelatin in my yogurt, thank you.

...No gelatin in my yoghurt, either....
Cate

Saying that there's gelatin in yogurt is rather like saying that there's sugar in water.

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.

 

[Aggie]

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.

The gelatin is in the fruit at the bottom. It is not in the yogurt itself. Gelatin is the thickening agent to make the fruit more like a preserve texture.

 

[David A. Goldfarb]

And there's no gelatin in the yogurt that I make in my own kitchen or any yogurt that I would purchase.

 

[Steve Smith]

I did know but try not to think about it too much

No gelatin in my yoghurt, either....
Cate

Or mine. I make my own yoghurt.

Steve.

 

[catem]

At the risk of being nit-picky on this, I think it's pectin that thickens fruit (fruit contains pectin naturally but there's not always enough) and gelatin that is sometimes added to the dairy part.

Those capsules around vitamin pills also contain gelatin, I've recently found a gelatin-free source.

In fact there's gelatin in lots of things....

 

[Lotus M50]

Hey, gelatin is good for you. All protein, no fat or carbs. Good protein, in fact that is apparently very good for your nails and hair.

 

[Travis Nunn]

For the poor, unfortunate souls that do not make their own yogurt, I'm merely pointing out that it is in more products than most people think.

This is from Wikipedia:
"Common examples of foods that contain gelatin are gelatin desserts or jelly, trifles, aspic, marshmallows and confectioneries such as Peeps and gummy bears. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin."

Aggie, its not just in the fruit. Dannon's Light and Fit Vanilla (no fruit) includes gelatin as do most of this brand's yogurt.


OK. Maybe the word "most" was incorrect..

From Dannon's "What's in our Yogurt" page:

Other Ingredients
Besides milk, fruit and live and active cultures, some DANNON yogurt varieties may contain other ingredients that enhance the flavor, texture and appearance of the finished product:
<among other ingredients>
Gelatin: Some of our products contain gelatin to give them the desired consistency and texture. These varieties bear a "K" on the label indicating kosher certification by Rabbi Dr. David I. Sheinkopf.

....

 

[Helen B]

This yogurt issue! I think that the key point is that gelatin is not inherent in yogurt, it is only added to some yogurt, generally of the unnatural variety. Many of us eat yogurt that contains nothing but milk and bugs, and it is no problem finding that. Maybe we should have a yogurt version of the Reinheitsgebot (the German beer purity law).

"Aggie, its not just in the fruit. Dannon's Light and Fit Vanilla (no fruit) includes gelatin as do most of this brand's yogurt."

From the Dannon FAQ:

"Q: I'm a vegetarian. Can I eat Dannon products containing gelatin?

A: Individuals who limit themselves to a strictly vegetarian diet, may object to gelatin on the grounds that, while it may contain no traces whatsoever of meat, marrow or fats, it is, nevertheless, derived from an animal. DANNON Plain Natural, DANNON Plain Nonfat and Lowfat, DANNON Frusion', DANNON Natural Flavors Lowfat Yogurt products (Coffee, Vanilla and Lemon), DANNON DanActive', Light 'n Fit' Smoothie, Danimals Drinkable, and Danimals XL' do not contain gelatin. We recommend that you always check the ingredient list to confirm whether or not there is gelatin in the specific product."

Stonyfield is part of the Danone group that includes Dannon: "Stonyfield Farm yogurts contain no gelatin."


A friend of mine is strongly allergic to many animal products and has to be very careful about what she eats. 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

 

[Bob F.]

... 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

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....

Cheers, Bob.

 

[Photo Engineer]

You know that this thread repeats one that was here a few months ago?

I guess everything is cyclic.

PE

 

[Markok765]

Did you know that your coating a film base with a cow skeletion?

 

[jim appleyard]

I guess everything is cyclic.

PE

I hope this means that rap music (the ultimate oxymoron) will go away?