Gelatin

(n) A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film. Interesting, that gelatin can be used in food, OR photographic film. Bet that's easy for the ol' bod to digest. In my world gelatin used to mean Jell-o and would induce happy memories of a jiggly colored dessert on my plate that's fun to eat and fun to play with. Next time you take a bite into marshmallows, candy corn, fruit bars or even wash your hair, check the ingredient list. You may be surprised to find gelatin in the strangest places! If eating boiled bones, cartilage and skin turns you off there are some other options. An alternative substance for gelatin is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands, in powdered form, or in long blocks, and is usually white-ish in color. Here's to eating with a conscience, and discovering what's in our food!