Eating gelatin may be a huge risk for CJD!

[PinkTiger]

After reading several web sites, I have come to believe that my best possible way to get CJD may be from Jello.
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=mad+cow+gelatin

Especially this site:

http://www.rense.com/general5/theory.htm

snip:

Total inactivation impossible
 
On the whole the procedures used for gelatin production certainly are suited to reduce the infectiousness of BSE-contaminated raw material. But it is just as certain, that hereby a complete inactivation is not possible.

end of snip.

There is no way to get the prions out of gelatin. So, no more gelatin for me!

[Liberal Veteran]

1. Jell-O: The other red meat.

Bwah-haha!

[HereSince1628]

14. think of all those fundemenalist church recipe books...

they are full of jello recipes. Utah has the highest per capitat consumption of jello of any state in the union.

Ah...the invisible hand of natural selection.

[Cleita]

2. Kosher gelatin is not made with animal products but

seaweed like carageenan.

[Cleita]

3. Here's a website, I just found.

http://www.seamoss.net/Uses%20and%20Recipes.htm

[Dookus]

4. A huge risk?

No... I think not. It's probably a very very small risk. No need to overstate the issue. It's serious enough.

[PinkTiger]

6. How so?

I don't generally eat "connective tissue," brains or spinal columns of beef, bud, but I have eaten GELATIN!

I'm just thinking this might be my best chance (wierd choice of words) to get the disease.

I'm very upset about it.

[Dookus]

9. A few reasons

a) CJD is still a very rare disease. Fewer than 800 deaths worldwide in the last 12 years.

b) Connective tissue does not carry the prions responsible. Brain and nerve tissue do.

c) Not all cases of human CJD or vCJD can be attributed to 'mad cows'. There's still a lot of mystery surrounding the origin of the disease in humans.

d) The amount of gelatin a human consumes is probably rather small, compared to, say, the average amount of meat an average person eats (at least in the US).

All in all, you have a much, MUCH higher risk of dying driving to the grocery store than you do of contracting CJD.

[MoonRiver]

15. I don't know how rare it is. Many cases of so called Alzheimer's

were/are really CJD or a variant. NOT eating meat including it's 'invisible' derivatives such as gelatin is the only way to ensure one doesn't get the disease. Meat, except for untainted fish, is BAD for humans anyway. We haven't evolved to tolerate a lot of that trash.

[Andy_Stephenson]

5. I hate Jello

anyway...bleeeech!

[proud patriot]

7. I just searched for a local Kosher Grocer

I found 2 pretty close to home .

[Cleita]

8. Here's another website for kosher/vegan jello.

http://www.barryfarm.com/desserts.htm

[pansypoo53219]

10. duh

no jello for me, and if those jelly beans don't use pectin, forgetaboutit.

[TreasonousBastard]

11. It is possible...

to make your own gelatine from poultry carcasses. Or any other fresh bones you have lying around. (Roadkill or graverobbing are not advised)

Messy, but possible. I myself have actually made a gelatine encased mousse of duck from only what came with the duck.

[Cleita]

12. There is a technique known as en gelee in French cooking.

It's where you make an aspic from whatever meat you are cooking. I'm sure a google will bring up some recipes.

[TreasonousBastard]

19. Yes..

en gelee. Or, I've heard en aspic.

I was trying to remember the term, but having a bit of a brain fart in the wee hours and too lazy to look it up.

Aspic, of course, is just homemade gelatin and quite common in French cooking. Quite common in my kitchen, too, when I leave the stockpot on for hours.

Cheating with Knox is easier, and far too common.

Cheating with Jell-O is demented.

[K8-EEE]

13. Jello Is Totally Disgusting Anyhow!!

I've always wondered why anybody eats it...EWWWW!!!

[PinkTiger]

16. I agree. I hate Jello.

But--I take medicine in gel caps; and I eat other foods that may have gelatin in them, and it isn't always obvious that gelatin is in them.

I'm getting really squeamish about meat here. I'm thinking very seriously of going vegan.

[Blue Gardener]

20. Marshmallows

Made with gelatin. No more S'mores!

[101 Proof]

17. Geez...

I think we're overreacting about this "Mad Cow" stuff a little too much, aren't we?

My philosophy: There's always room for Jell-O! (as well as beef!)

[puerco-bellies]

18. Check the printing on you next Altoids box..

I've been wary of them for years. Think about it.. British exported beef gelatin based candies. Cheers!

[newyawker99]

22. Hi puerco-bellies!!

Welcome to DU!! :toast:

[DemExpat]

21. A dessert recipe without gelatin....using kanten or agar -agar.....

(made from seaweed)
I used this in various savoury and sweet recipes when I was eating macrobiotic 20 years ago....
DemEx

One could easily add sugar, honey, or other sweeteners to this recipe.....
Peach & Berry Kanten
Yield: 4 Servings VG, VN, WF, GF, DF, SoF, EF, SuF

1/2 c Peaches, sliced
1/2 c Berries (fresh or frozen)
-- blueberries,
-- or strawberries,
-- or raspberries 2 c Apple juice
1 pn Sea Salt
1 Agar-Agar Bar; -- OR...
-- 2 tb Agar-Agar Flakes *

Arrange fruit in a mold or bowl. Add juice, salt, and Agar-Agar to a sauce pan. Bring to a light boil, then stir occasionally for 5-8 minutes until Agar-Agar is dissolved.

Pour over fruit. Let set in a cool place or chill for 1-2 hours, uncovered, until firm.

Prep Time: 5 minutes. Cooking Time: 15 minutes.

"A colourful flavourful vegetarian "jell-o" sweetened without sugar. Very tasty. I used raspberries. Mine turned out quite firm (I might have cooked the agar a little too long); however, the firmness would work well if someone wanted to make it in a mould and then slice it. This dish would be an interesting addition to the breakfast table as well as the dessert table.

Robin Russell, tester

* "Agar, (also called agar-agar or kanten) is a substance extracted from seaweed, usually kelp, that can be used as an alternative gelling agent to gelatin. Because it is made from seaweed agar is rich in iodine. It is available either as a light grey powder or as sun-dried flakes. Agar is also used as the base of several commercial gelling preparations. It should be stored in a cool dry place." (source: Collins Gem "Vegetarian Food" pocket dictionary).

Summer 2001 Guilt-Free Desserts
www.recipenet.org

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