Someone in our church with connections with Andrews University was asked how their dairy responds to the "vitamin" (actually a hormone) D requirement. The individual said they "didn't ask questions."

I suspect that most of it comes from pig flesh. My reason for thinking this is because several years ago while I was in the Canadian prairies (1990) I baptized a local butcher. He said that pig parts are the cheapest meat to work with, so it is the most commonly used. Not to scare anyone, but he also said he took a gander at the meat order forms for McDonald's restaurants. His statement about pig flesh being the cheapest was in the context of what he saw when he found out what they put into their products.

The question plaguing me is what do we do know that this knowledge has somehow drifted our way? Put blinders on? Lower our standards? Stand up on this issue where our time and talents were meant to be spent doing something else? Be like the Sundance Kid and let Butch Cassidy do all the "Thinkin'" because "that's what he's good at?"

Hi all. So Nice now has an organic soymilk out that is better than any I've ever tasted before. We used to drink Potato milk, but it's the same price for a one litre as the soy is for a 2 litre. It's hard to buy any food right now though. Even our vegetables are suspect unless you buy organic... there is insect DNA in our tomatoes, and who knows what else.

We buy organic wherever possible, and it's not that much more expensive here.... at least for now.