tomor margarine & yeast

[Guest guest]

>Re: tomor margarine

>

>Thanks to Elaine, Brenda-Lee, Shoshana and Yehudah for your replies.

>

>I have written to Rakusens to find out but I think I might have the

>answer. Vitamin D2 is usually sourced from yeast - and this being a

>fermented product would not be acceptable at Passover - am I right

>there?

>

>Vitamin D3 is sourced from animal skins, or sheeps wool so would not

>be acceptable to vegans (and if it is sourced from skin then also

>not for vegetarians) but presumably is acceptable to (non vegan)

>Jews at Passover.

>

>Lucy

>

 

Surprisingly yeast is *not* the issue. Even without the addition of yeast

the mixture of flour, water and more than 18 minutes IS Hommetz. While

there is a Machlo'chet (disagreement / arguement) among the commentators if

yeast by itself is Hommetz (if I remember correctly, Rambam - a major

commentator, says that it is NOT). This would get to the issue of adding

yeast to a non-flour dish for taste or " leavening " .

 

Remember the definition of Hommetz is very narrow. Do not confuse the end

result with the method of achieving it. If you were told not to go out the

door and you jumped out the window, you would be out of the house just the

same.

 

I think that using a true animal source for the D3 would give the margerine

a meat status and defeat the purpose of margerine, which is ususally Parve

or (ie non-meat, non-dairy)

 

Yehudah

 

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