Veganissimo A to Z: A Comprehensive Guide to Identifying and Avoiding Ingredients of Animal Origin in Everyday Products

Veganissimo A to Z: A Comprehensive Guide to Identifying and Avoiding Ingredients of Animal Origin in Everyday Products

Reuben Proctor, Lars Thomsen

Language: English

Pages: 460

ISBN: 2:00234837

Format: PDF / Kindle (mobi) / ePub


veganissimo \ve-gan-iss-i-mo\

1. n : one who is vegan to the highest possible standard

2. adj : the most vegan

An Essential New Resource for Those Who Want to Reduce Their "Animal Footprint"

Substances obtained from animals are used everywhere—in food and other goods, in the production of food and goods, and (due to advances in biotech and genetic engineering) even in places they've never appeared before.

Whether you already strive for a 100 percent vegan lifestyle or just want to know what exactly is in the products you buy, this peerless, portable guide puts the power of knowledge at your fingertips. The product of years of exhaustive research by vegan authors Reuben Proctor and Lars Thomsen, Veganissimo A to Z cuts through the vague and often misleading language on labels to reveal the sources, production and uses of over 2,500 ingredients, with:

• Detailed A-to-Z entries on animal, vegetable, mineral, synthetic and microbiological substances—and color-coded icons that distinguish them at a glance

• Information on animal-derived ingredients that lurk in food and other products—such as diet supplements, medicine, cosmetics, cleaning products, clothes, sporting goods, art supplies and electronics

• And guidance on how to interpret label claims and seek more information.

With this accessible reference, you'll have all the information you need to make conscious decisions about a wide range of products and their ingredients.

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and/or cream, with or without salt, with or without additional coloring, and containing not less than 80 percent by weight of milk fat. Lard: the fat rendered from tissues from swine. Leaf lard: lard prepared from fresh abdominal fat. Margarine (or oleomargarine): plastic (i.e. semisolid) or fluid emulsion of water in fats and/or oils whose origin is vegetable or rendered animal carcass fats, or any form of oil from a marine species considered safe for consumption, with not less than 80

Since the first German edition of Veganissimo A to Z seventeen years ago, there have been a number of changes in the field of ingredients and additives, some for the better, some for the worse. Labeling has improved overall and the number of explicitly vegan products is constantly increasing; on the other hand— partly because of those very improvements in labeling—seemingly vegan products turn out not to be vegan after all. Or producers “improve” their formulas, for instance adding lactose or

coatings. Examples of pearlescents that can be of animal origin are guanine and glycol distearate. Silicates and metal compounds are used as mineral pearlescents. Pectin Vegetable. A polysaccharide. Occurs naturally in all higher land plants, especially in some fruits. Obtained especially from apples, citrus fruits and beets. Used as a gelling agent and binding agent in foods, especially in jellies and jams. Binding agent, emulsion stabilizer and viscosity controlling agent in cosmetics.

Emulsifiers in cosmetics. Polyglyceryl-n Hexaoleate Can be vegetable or animal. Compounds of glycerol and oleic acid. Emulsifiers in cosmetics. Polyglyceryl-10 hexaoleate is also used as an emollient. Polyglyceryl-n Isostearate Can be vegetable or animal. Compounds of glycerol and stearic acid. Skin conditioners in cosmetics. Polyglyceryl-n Laurate Can be vegetable or partly animal. Compounds of glycerol and lauric acid. Emulsifiers in cosmetics. Polyglyceryl-n Myristate

and other substances that can either be vegetable, animal or mineral. PPG compounds are often used in cosmetics. Industrial use as surfactant and wetting agent. For information on specific PPG compounds see the following entries. Because of the large number of such compounds, and in the interest of clarity and comprehensibility, those substances with denominations that differ merely by a number and whose functions are more or less identical have been contracted to single denominations, such as

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