Relating The Truth To All Who Are Sent

Clean and Unclean Foods

Unclean Foods

Armadillo
Badger – Bear – Beaver – Boar
Camel – Cat – Cheetah – Coyote
Dog – Donkey
Elephant
Fox
Gorilla – Groundhog
Hare – Hippopotamus – Horse – Hyena
Jackal
Kangaroo
Leopard – Lion – Llama (alpaca, vicuña)
Mole – Monkey – Mouse – Mule – Muskrat
Onager – Opossum
Panther – Peccary – Pig (hog, bacon, ham, lard, pork) Porcupine
Rabbit – Raccoon – Rat – Rhinoceros
Skunk – Slug – Snail (escargot) – Squirrel
Tiger
Wallaby – Weasel – Wolf – Wolverine – Worm
Zebra

Albatross
Bat – Bittern – Buzzard
Condor – Coot – Cormorant – Crane – Crow – Cuckoo
Eagle
Flamingo
Grebe – Grosbeak – Gull
Hawk – Heron
Kite
Lapwing – Loon
Magpie
Osprey – Ostrich – Owl
Parrot – Pelican – Penguin
Plover
Rail – Raven – Roadrunner
Sandpiper – Seagull – Stork – Swallow – Swift
Vulture
Water Hen – Woodpecker

All insects except some in the locust family should not be consumed.

Alligator
Blindworm
Caiman – Crocodile
Frogs
Lizard
Newts
Salamanders
Snakes
Toads – Turtles

Abalone
Bullhead
Catfish – Clam – Crab – Crayfish – Cuttlefish
Dolphin
Eel – European Turbot
Jellyfish
Limpet – Lobsters
Marlin – Mussels
Octopus – Otter – Oysters
Paddlefish – Porpoise – Prawn
Scallop – Seal – Shark – Shrimp – Squid (calamari) – Stickleback – Sturgeon – Swordfish
Walrus – Whale

Ambergris (Spermaceti)

Source: Sperm Whale or Dolphins: Used as a flavoring for food and beverages, also margarine.
(Unclean)

Artificial Color

Source: May be animal derived.
(Possibly UNCLEAN depending upon the animal)

Blood

Source: Slaughtered animals: Used in cheese making and in some medicines.
(UNCLEAN)

Calcium Stearate

Source: Calcium and Stearic Acid (See Stearic Acid): It is an emulsifier and coloring agent.
(Possibly UNCLEAN depending upon the animal)

Calcium Stearoyl Lactylate

Source: See Stearic Acid: Used as a dough conditioner in bakery products and as a whipping agent.
(Possibly UNCLEAN depending upon the animal)

Canthaxanthin

Source: Edible Mushrooms, crustaceans, trout, salmon and tropical birds. Used as a color additive.
(UNCLEAN)

Carmine (Cochineal)

Source: Scale insect: A crimson pigment derived from a Mexican species of scale insect. Used as a coloring in red applesauce, confections, baked goods, meats, red/pink grapefruit juices, and spices.
(UNCLEAN)

Casein

Source: Milk: Used as a stabilizer for confectionery, texturizer for ice cream and sherbets, or as a replacement for egg albumin.
(Because it is precipitated by acid or by animal or vegetable enzymes it is Possibly UNCLEAN depending upon the animal).

Castoreum

Source: Derived from beaver anal glands: Used to enhance the flavor in berry flavored drinks, drink mixes and sodas. Also strawberry and raspberry candy & sweets, ice creams and natural flavors.
(UNCLEAN)

Cholic Acid

Source: Animal bile: Used as an emulsifier in dried egg whites.
(Possibly UNCLEAN depending upon the animal)

Choline Bitartrate

Source: Animal tissue: It is a dietary supplement included in the B-complex vitamins.
(Possibly UNCLEAN depending upon the animal)

Civet, Absolute

Source: Cats. Used in raspberry, butter, caramel, grape and rum flavorings for beverages, ice cream, ices, candy, baked goods, gelatin desserts, and chewing gum.
(UNCLEAN)

Confectionery Glaze
See Resinous Glaze and Shellac

Cysteine. L form

Source: An Amino Acid from human hair (sometimes from deceased women) or horsehair.  Used as a nutrient in bakery products (Pizza dough, Pie dough’s, etc).
(UNCLEAN)

Cystine

Source: An Amino Acid from urine or horsehair. Used as a nutritional supplement.
(UNCLEAN)

DATEM

Source: Animal or vegetable: Used as a dough conditioner. See Dough Conditioners.
(Possibly UNCLEAN depending upon the animal)

Dough Conditioners

Source: calcium stearoyl~2-Lactylate, or animal fat. Used to improve the texture of bread. Often it will contain Mono and Di-glycerides.
(Possibly UNCLEAN depending upon the source of the animal fat)

Duodenum Substances

Source:  Digestive tracts of cows or pigs. Used in some vitamins and medicines.
(Possibly UNCLEAN depending upon the animal)

Emulsifiers

Source: Fats (animal, vegetable or synthetic.) Used for binding oils and water, a thickener, a preservative in baked goods, and to reduce ice crystals and air bubbles in ice cream.
(Possibly UNCLEAN depending upon the animal)

Enzymes

Source: Animal, vegetable, plant or synthetic proteins. Used to catalyze a broad spectrum of biochemical reactions in bakery products, cheese making, flavorings and many other food processing purposes.
(Possibly UNCLEAN depending upon the source)

Fats

Source: Animal or vegetable. Used in MANY food products.
(Possibly UNCLEAN depending upon the source of the animal fat)

Fatty Acids

Source: Animal or vegetable fats. Used as emulsifiers, binders, lubricants and defoamer components in the processing of beet sugar and yeast.
(Possibly UNCLEAN depending upon the animal)

Gelatin

Source: Cows, pigs or fruit skin. It is obtained by boiling skin, tendons, ligaments, or bones with water. Used as a food thickener and stabilizer and a base for fruit gelatins and puddings.
(Possibly UNCLEAN depending upon the animal)

Glyceride

See Mono and di-glycerides

Glycerol Monostearate

Source: May be of animal origin. Used as an emulsifier in oleomargarines, shortenings, and other food products including noodles.
(Possibly UNCLEAN depending upon the animal)

Glycine

Source: An amino acid from gelatin, animal or vegetable oil.   Used as a dietary supplement and as a gastric antacid, also as a flavor enhancer.
(Possibly UNCLEAN depending upon the source of the gelatin and the animal oil)

Gum Base

Source: Trees, synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerin, glycerol monostearate. Used in the manufacture of chewing gum.
(Possibly UNCLEAN depending upon the animal)

Lactalbumin and Albumin(Albumen)

Source: It is usually derived from egg whites but may also be from blood. Used as an emulsifier in foods.
(Possibly UNCLEAN depending upon the source)

Lard

Source: Pork fat and oils. It is the internal fat from the abdomen of the hog. Used in food products, packaging, and in chewing gum bases.
(UNCLEAN)

Lipids

Source: Animal or vegetable fats. Used as shortening, flavoring, and thickener.
(Possibly UNCLEAN depending upon the animal)

Lysine, L and DL Forms

Sources: Casein, fibrin, blood. Usually synthesized. Used for food enrichment of wheat-based foods, breads and cereals.
(Possibly UNCLEAN depending upon the source)

Magnesium Stearate

Source: Stearic acid from tallow, vegetable oils or synthetic. Used as an anti-caking agent.
(Possibly UNCLEAN depending upon the source)

Mono and Di-glycerides

Source: Animal or vegetable. Used as a stabilizer, emulsifier, softener, and preservative in foods.
(Possibly UNCLEAN depending upon the animal)

Myristic Acid

Source: Animal or vegetable fats. Used as a food flavoring.
(Possibly UNCLEAN depending upon the animal)

Natural Flavorings

Source:  Anything in nature (animal, vegetable, plant, etc.) This is possibly where manufacturers hide ingredients that they don’t want the consumer to know about.
(Possibly UNCLEAN depending upon the animal)

Oleic Acid

Source: Fats and oils (animal or vegetable). Used as a defoaming agent, as a synthetic butter, cheese, and spice, and as a flavoring agent for beverages, ice creams, ices, candy, and baked goods and condiments and as a binder and lubricant in various foods.
(Possibly UNCLEAN depending upon the animal)

Oxysterins

Source: Glycerides, stearic acid. Used to prevent oil from clouding.
(Possibly UNCLEAN depending upon the source)

Pepsin

Source: Enzyme, usually extracted from hog stomachs, but can be synthetic. Use: coagulant in cheese and some vitamins.
(Possibly UNCLEAN depending upon the source)

Polyglycerol Esters of Fatty Acids

Source: Fats and oils (animal or vegetable). Used as an emulsifier.
(Possibly UNCLEAN depending upon the animal)

Polysorbate 60, 65, 80

Source: See Stearic Acid (also called Tween). Used as emulsifiers, especially in “non-dairy” products.
(Possibly UNCLEAN depending upon the animal)

Propionic Acid

Source: Synthetic or may be made from cheese. Used as a mold inhibitor, and preservative.  (Possibly UNCLEAN since the cheese used may contain pork enzymes)

Release Agents

Source: Oils, mineral oil, mono-glycerides or synthetic. Used to keep heated foods from sticking to equipment, utensils, and packaging.
(Possibly UNCLEAN depending upon the animal)

Rennet (Rennin)

Source: Animal or vegetable enzymes. Used as a coagulant and curdling agent especially in cheese and other dairy products.
(Possibly UNCLEAN depending upon the animal)

Resinous Glaze

Source: Insect secretions. Used as a coating for candies and pills.
(Possibly UNCLEAN depending upon the source)

Serum Albumin

Source: Blood plasma protein derived from bovines. Used as a moisturizing ingredient.
(UNCLEAN)

Shellac

Source: Insect secretions. Used in glaze for confectionery products and in chocolate panning.  (Possibly UNCLEAN depending upon the source)

Shortenings

Source: Animal fats or vegetable oils. Used to make baked goods (pastry, bread, etc.) light and flaky.
(Possibly UNCLEAN depending upon the animal)

Sodium Caseinate

Source: Milk and cheese. (See Casein) Used as a texturizer in ice cream, frozen custard, ice milk, sherbet, imitation sausage, soups, stews, “non-dairy” creamers and instant mashed potatoes.  (Possibly UNCLEAN depending upon the source of the enzymes used in the cheese)

Sodium Propionate

Source: Synthetic origin or made from cheese. Used as a mold preventative.
(Possibly UNCLEAN depending upon the source of the enzymes used in the cheese)

Softeners

Source: Animal or vegetable. Used in chewing gum.
(Possibly UNCLEAN depending upon the animal)

Sorbitan Monostearate

Source: see Stearic acid. Used as an emulsifier, defoamer, and flavor disperser.
(Possibly UNCLEAN depending upon the animal)

Sperm Oil

Source: Whale. Used as a release agent and lubricant in baking pans.
(UNCLEAN)

Stearic Acid

Source: Animal or vegetable oil. Used in butter and vanilla flavoring for beverages, baked goods and candy, also a softener in chewing gum base.
(Possibly UNCLEAN depending upon the animal)

Stearyl Lactate

Source: Animal or vegetable oils. Used to emulsify shortening in non-yeast leavened bakery products and pancake mixes. Also used to emulsify cakes, icings, and fillings.
(Possibly UNCLEAN depending upon the animal)

Tween and Span
See Polysorbate

Uric Acid (Urea)

Source: Human Urine. Used in yeast food and wine production. It is also used to “brown” baked goods such as pretzels, and in chewing gum.
(UNCLEAN)

Vitamin D3

Source: Animal or synthetic. Used in Milk and milk products.
(Possibly UNCLEAN depending upon the animal)

Waxes

Source: Insects, animals, petroleum and plants. They are used to wax fruits and vegetables; also as a coating for candy.
(Possibly UNCLEAN depending upon the source)

Whey

Source: Milk (It is obtained in the manufacture of cheese). Used as a binder and flavoring agent.
(Possibly UNCLEAN since the cheese used may contain pork enzymes)

Clean Foods

Antelope
Buffalo
Caribou – Cattle
Deer
Elk
Gazelle – Giraffe – Goat
Hart
Ibex
Moose
Ox
Reindeer
Sheep

Chicken
Dove – Duck
Goose – Grouse – Guinea fowl
Partridge – Peafowl – Pheasant – Pigeon – Prairie chicken – Ptarmigan
Quail
Sagehen – Sparrow (plus any other songbirds) – Swan
Teal – Turkey

Clean insects include types of locusts that may include crickets and grasshoppers

Albacore (Crevalle, Horse Mackerel, Jack) – Alewives (Branch, River Herring) – Anchovy
Barracuda – Bass – Black Drum – Black Pomfret (Monchong) – Blue Runner (Hardtail) – Bluebacks (Glut Herrings) – Bluebill Sunfish – Bluefish – Bluegill – Bonitos – Bowfin – Buffalofish
Carp – Chubs (Bloater, Longjaw, Blackfin) – Cod – Common Sucker (Fresh Water Mullet, White Sucker) – Crappie (Black or White Crappies)
Drum
Flounder (Dab, Gray, Lemon Sole, Summer)
Grouper (Black, Nassau, Red, or Yellowfish Grouper, Gag) – Grunt (White / Yellow Grunts) – Gulf Pike (Robalo, Snook, Sergeant)
Haddock – Hake – Halibut – Hardhead – Hardtail (Blue Runner) – Herring (Alewife, Branch, Glut. Lake, River, Sea Herrings)
Kingfish
Long Nose Sucker (Northern or Red Striped Sucker)
Mackerel (Cobia) – Mahimahi (Dorado, Dolphinfish) – Menhaden – Minnow – Mullet – Muskellunge (Jacks)
Orange Roughy
Perch (Bream) – Pig Fish – Pike (Pickerel, Jack) – Pollack (Pollock, Boston Bluefish) – Pompano – Porgy (Scup)
Red Drum (Redfish) – Red Horse Sucker (Redfin) – Red Snapper – Redfish – Robalo (Gulf Pike) – Rockfish
Salmon (Chum, Coho, King, Pink or Red) – Sardine (Pilchard) – Scup (Porgy) – Sea Bass – Sergeant Fish (Gulf Pike) – Shad – Sheepshead – Silver Hake (Whiting) – Silversides – Smelt – Snapper – Snook (Gulf Pike) – Sole – Spanish Mackerel – Steelhead – Striped Bass – Sucker (Red Horse Sucker, Redfin) – Sunfish
Tarpon – Trout (Gray Sea, Lake, Sand Sea, White Sea, Spotted Sea Trouts, Weakfish) – Tuna – Turbot (all except European variety)
Whitefish – Whiting (Silver Hake) – Winter Flounder, Yellow Tail
Yellow Perch

Leavening Agents

In the grid below are a list of leavening agents to remove from your home during Feast of Unleavened Bread.

Ammonium [Bi]Carbonate C   Hartshorn, Horn Salt, or Baker’s Ammonia
Ammonium Dihydrogen Phosphate C    
Ammonium Hydrogen Carbonate C   Ammonium Bicarbonate
Ammonium Phosphate, Dibasic C    
Ammonium Phosphate, Monobasic C    
Baker’s Ammonia C   Ammonium [Bi]Carbonate, Hartshorn, or Horn Salt
Baking Powder C    
Baking Soda C   Sodium Bicarbonate
Barm B Used to Leaven Bread  
Beer B Uses Yeast in the Brewing Process  
Bicarbonate of Ammonia C   Ammonium Bicarbonate
Buttermilk B    
Calcium Carbonate C    
Calcium Dihydrogen Phosphate C    
Calcium Phosphate, Monobasic C    
Chorleywood Bread Process M This is a manual process that creates a leavening effect.See Wikipedia Link for details.  
Cream of Tartar C   Potassium Bitartrate
Creaming Process M This is a manual process that creates a leavening effect. If the intent is to cause the bread to rise, the goal should be to avoid it.  
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides C    
Diammonium Hydrogen Phosphate C    
Disodium Pyrophosphate C    
Ginger Beer B    
Glucono Delta-Lactone C    
Glucono delta-Lactone C It appears that the lowercase d in delta makes this a different additive than the above entry.  
Hartshorn C   Ammonium [Bi]Carbonate, Horn Salt, or Baker’s Ammonia
Horn Salt C   Ammonium [Bi]Carbonate, Hartshorn, or Baker’s Ammonia
Hydrogen Peroxide C    
Kefir B    
Monocalcium Phosphate C    
Pearlash C   Potassium Carbonate
Phosphates (Anything with “phosph” in the name) C    
Popovers or any similar light hollow rolls O In the process of making Popovers, steam and air are used as leavening agents. See Wikipedia Link for details.  
Potash C   Potassium [Bi]Carbonate
Potassium Acid Carbonate C   Potassium Bicarbonate
Potassium [Bi]Carbonate C   Potash
Potassium Bitartrate C   Cream of Tartar
Potassium Carbonate C   Pearlash
Potassium Hydrogen Carbonate C   Potassium Bicarbonate
Potassium Hydrogen Tartrate C   Potassium Bitartrate
Powdered Baking Ammonia C   Ammonium Bicarbonate
Sodium Acid Pyrophosphate (SAPP) C    
Sodium Aluminum Phosphate [Acidic] (SALP) C    
Sodium Bicarbonate C   Baking Soda
Sodium Hydrogen Carbonate C    
Sourdough Starter B    
Tempura O In the process of making Tempura, steam and air are used as leavening agents. See Wikipedia Link for details.  
Whip Cream or similar high pressure fluffproducts O In the process of expelling the Whip Cream from the can, the high pressure causes a leavening effect through the butterfat of the cream. See Wikipedia Link for details.  
Yeast B The original leavening agent. It causes Bread to Rise  

 

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