Another reason to use clone mixes - Page 2
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  1. #16
    Registered User Contrary Housewife's Avatar
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    Haggis is just sausage. It's no more or less gross than any other tube shaped meat in the supermarket.

    I learned to make it fresh years ago. It was quite tasty, if I do say so myself.
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  2. #17
    Registered User Lovemybliss's Avatar
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    That is scary! Time to keep a list of things I can make from scratch.

  3. #18
    Super Moderator Spirit Deer's Avatar
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    I'm not sure what to think about this beaver anal gland story, to be honest. It's not like there are herds of beavers around everywhere. We live in beaver country and even drive by a couple of different beaver dams and lodges routinely and rarely see one. Beaver trapping is regulated here, and I'm sure it is in other states, too. Considering how many foods this article says this stuff is in, where is it all coming from?

    I wonder if there isn't some kind of synthetic reproduction that they're able to claim is a natural ingredient because of how it's made. Or something. It just seems like using wild beavers wouldn't be a reliable enough source for huge food corporations to depend on, and I don't think they change their recipes lightly.

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  5. #19
    Registered User imagine's Avatar
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    Found this interesting tid bit about castoreum on WebMd

    CASTOREUM: Uses, Side Effects, Interactions and Warnings - WebMD

  6. #20
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    ick....I live in fairy land were all cows, chicken, and pork come from the magic land of FOOD CITY... I really shoud become a vegan and just gown all my own food....
    ick

  7. #21
    Registered User shp1055's Avatar
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    I Do eat Conecuh Smoked Saugsage & its package is clearly marked that its made with "natural sheep casing". It's not tough and I do knowingly eat it.

  8. #22
    Registered User NikoSan999's Avatar
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    Quote Originally Posted by Spirit Deer View Post
    I'm not sure what to think about this beaver anal gland story, to be honest. It's not like there are herds of beavers around everywhere. We live in beaver country and even drive by a couple of different beaver dams and lodges routinely and rarely see one. Beaver trapping is regulated here, and I'm sure it is in other states, too. Considering how many foods this article says this stuff is in, where is it all coming from?

    I wonder if there isn't some kind of synthetic reproduction that they're able to claim is a natural ingredient because of how it's made. Or something. It just seems like using wild beavers wouldn't be a reliable enough source for huge food corporations to depend on, and I don't think they change their recipes lightly.
    Have to agree. Something is wrong with this picture or maybe I should say these numbers. Unless there ARE beaver farms with thousands/millions of them being being bred. No...something isn't right.
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  9. #23
    Registered User Contrary Housewife's Avatar
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    A couple of references I found mentioned Siberian and European beaver as the source. Maybe they have a bigger trapping "industry " there. I don't know. Also found one comment about Alaskan beaver farms -- they would be grown for both fur and musk -- but could not find any solid info on that.

    Anyone got anything at home that actually has this stuff in it?
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  10. #24
    Super Moderator josantoro's Avatar
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    how would you know, it just comes under the heading of "natural flavors"?

    I heard it is a byproduct of the beaver trapping industry. Not farmed.

  11. #25
    Registered User imagine's Avatar
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    Here is a site that mentions beaver farms. Also says it is only used in perfume and homepathic remedies now days.

    Take it for what you wish.The Beaver as Chemist: Total Synthesis of Enantiomerically Pure Nupharamine Alkaloids from Castoreum

    I also say lots of perfume sites that sell synthetic castorem.

  12. #26
    Registered User imagine's Avatar
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    Here is a site that mentions casteorem in food.

    http://savvysavingbytes.com/2012/02/...ands-dont-ask/

    On the other hand, Fenaroli’s handbook of flavor ingredients (a $340 industry eBook) published in 2005, provides a list of reported foods and beverages containing castoreum extract:
    Reported Uses PPM (parts per million) (Fema* 1994):
    Food Category Usual / Max
    Alcoholic Beverages 79.59/93.69
    Baked Goods 62.28 /68.47
    Gelatins, Puddings 43.58 /47.34
    Soft Candy 37.28/ 44.10
    Frozen Dairy 24.39 /26.26
    Nonalcoholic Beverages 24.21/ 29.77
    Hard Candy 24.17/24.17
    Chewing Gum 18.60 /42.09


    So according ot this the max amount would be 93.60 parts per million which really is only a little bit.

    And here is just another interesting bit about it as a food additive
    http://www.ncbi.nlm.nih.gov/pubmed/17365147

  13. #27
    Registered User low-1's Avatar
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    There are still millions of beavers in Northern Canada. They are exceptionally plentiful. Maybe not so much in farmland, but look at a topographic map of Canada. The entire boreal forest is literally crawling with them.

  14. #28
    Super Moderator Spirit Deer's Avatar
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    We have plenty of them too, but probably not as many you there, Low-1.

    We saw a muskrat today! It's been a while. We had stopped on a bridge to look at the swans and ducks on the river near us and there he was, doing something or other on the ice. What a treat to see him and especially the swans. Swans pass through here on their way to Canada for the summer, and we don't see them every year, so we're always happy when we do.

    OT, I know.

  15. #29
    jas
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    I have to agree if we really knew all the added garbage added and done to our food we would starve to death.

  16. #30
    Registered User low-1's Avatar
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    Or live more off the land and eat less processed foods. Not an option for everyone, I know. But even ditching ready-made convenience food in favor of whole foods and raw ingredients goes a long way.

    My family eats a lot of wild game and fish, which I process myself. Also a lot of wild edibles. This year I'm building a greenhouse to extend our growing season (live north of the 56th parallel). For the most part, I know exactly what goes onto our plate.

    A lot of it (well some of it) does have to do more with the "ick" factor too, rather than being "unhealthy", like sausage and organ meat.

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