food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
well sometimes you can't tell from the ingredients e.g. bone char sugar, cysteine from feathers instead of bacteria or synthetic. But those are edge cases
If you want to be perfect about things like that, then you really, really gotta check the ingredients and not take anyone's word for it. There is no other choice but to learn about all those kinds of things. Gotta go online and read up on less obvious sources of nonveganity. Scrutinize every single item you pick up. Check each brand and each variety/flavor with a given brand. And even if you read the label before you have to re read it now n again in case they change something.
At least now you have a phone you can bring shopping with you to look up anything even slightly questionable. Or take a picture for later research.
It's stuff like this that's the reason why the Vegan Society has the "as far as is practicable and possible" clause in it, especially since sugar and a few other "ambiguous" things are such ubiquitous ingredients. For bone char in sugar specifically, I hear it's a pretty exclusively American issue but even many businesses based in the United States are apparently no longer using sugar that has been refined with bone char. If I buy sugar as a standalone ingredient, I definitely always get organic sugar, though, as that's an instance where you can be a lot more selective and accurate.