<p class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Times New Roman;">This question was also discussed in a lecture entitled &ldquo;Kashrus, Food and Chemicals&rdquo; delivered by Dayan Gavriel Kraus of the Manchester Beth Din (England) in April 1972, and this lecture was reproduced in a booklet.<span style="mso-spacerun: yes;">&nbsp; </span>Dayan Kraus states on page7, &ldquo;&hellip; gelatine and glycerine are used extensively in medicines&hellip;. However, one can be &lsquo;mekil&rsquo; &ndash; lenient, with regard to many medicaments, especially if they are tasteless or better still, if they have an unpleasant taste.&rdquo;</span></span></span></p>