Blondie - do you what the Society may have printed prior to 1963. I remember writing the food companies about the lecithin ingredient about 1960 or 1961. I don't remember why I felt compelled to do this, but it was either because of something in print or information from a circuit overseer.
Did you really avoid eating food with possible blood in it?
I also remember my mother checking food labels to make sure she didn't buy anything with lecithin in it. That must have been in the late 50s or early 60s. That apparently was a big deal at that time. Someone or something told them not to eat lecithin.
B&C, this is all that is on the WT CD back to 1950 (WT) and 1970 (Awake). The QFR in the 70's was supposed to put the issue of lechthin and blood to rest permanently. There is no mention of the issue from 1986 to 2005.
g61 12/22 30 is the only other reference and is most likely just a secular news item they lifted out and put in the Awake.
I remember at school we had hotdog day, and I had to bring my "society endorsed" brand of hotdog in a thermos filled with hot water. It was kind of lukewarm and green and bloated when I pulled it out, and the kids laughed at me, but at least I wasn't making Jehovah angry.
I didn't worry about it much. I certainly didn't check the labels on the food I bought just in case there might be a speck of blood in it. There are a few foods that it was known were made with blood in them, and I didn't buy them, but I wasn't overly pedantic about it.
Thanks for the reference, Blondie! I found the article in my Awake bound volume. Back then, I followed the Society's instructions to the extreme. Yes, I wrote letters to all manufacturers who had lecithin on their labelling.
Awake 12-22-61, p. 30
What is Lecithin?
Today a housewife doing the family shopping finds many items on the grocer’s shelves that list lecithin as one of their constituents. What is it? Is it derived from blood? It can be, but that is not the general practice. Lecithin is a term covering a class of substances called "phospholipids," which occur in all animal and vegetable tissues, including egg yolk, fish eggs, liver, heart, brain, bone marrow, blood, soybeans, peanuts and corn.
For commercial use it is obtained chiefly as a by-product in the manufacture of soybean oil. Of course, if one has reason to believe that a food manufacturer has ignored the inexpensive vegetable lecithin and instead uses a lecithin derived from blood, inquiry can be made of the manufacturer.
I remember the lecithin concern. We were to read the ingredients to make sure there was no "blood lecithin". I was only a little kid but it was inculcated in me to beware of anything that COULD contain any blood. No knock on the Canadians, but years later when they'd come to the States, they seemed to be most concerned by the blood thing.....Maybe their was nuthin' else to do up there.
Hey, I thought blood in food was like a little Dolphin in Tuna....it gives it flavor.
I remember the lecithin scare, too. We were all checking labels for that. Wonder if the lecithin prohibition still stands today.
Sorry, Blondie. I just went back and read the article you posted. I see that it's fizzled out.