3 pillars of Sikhi - Simran - Seva - Sacrifice

Meditate in God's Name: Sikhs meditate on Waheguru. Sikhs are ordered to wake up at Amritvela (early morning before sunrise) and meditate on God. Sikhs are to read Gurbani as much as possible to keep them in a trance with truth. Sikhs have to do Nitnem these are prayers which are done at different time of the day. Sikhs keep Waheguru's Name in their heart while engaged in the day-to-day worldly pursuits. Sikhs get the Divine blessing while worshiping Waheguru. They always cherish to accumulate the treasure of Waheguru's Name.

Fair Earning of Livelihood: A Sikh is to earn his livelihood by fair means. They are neither to exploit nor allow to be exploited. They are to be a constructive and positive role for the society with their fair dealings. They are to help in all types of charity and give food donations for Guru Ka Langar. A Sikh is also ordered to give a minimum of 1/10^th of their earnings to a noble cause.

Fighting for Justice: A Sikh always lives by the Will of Waheguru and cherishes the welfare of the whole humanity while living a peaceful life. But if there is injustice; cruelty and Evil brutality in the world. It is Dharma of the Sikhs to fight directly and even sacrifice their life for the Just-cause.

Foods to avoid, which contain alcohol and cow stomach

Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.

Vegetarian Cheeses

These contain the words “suitable for vegetarians” on the packing. Vegetarian cheeses are made with rennets of non-animal origin. In the past, fig leaves, melon, wild thistle and safflower have all supplied plant rennets for cheese making. However, most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegetarian cheese may also be made using a rennet from the bacteria Bacillus subtilis or Bacillus prodigiosum.

Spirit vinegar is distilled before the acetification process has finished and contains a small amount of alcohol which changes the flavor dimension of the vinegar.

First, just so you know, the only type of alcohol in anything that you would ever put in your mouth is ethanol, CH3CH2OH.

When bacteria ferment they create one of two possibilities, ethanol CH3CH2OH, or acetic acid, CH3COOH. Acetic acid is a more oxidized form of ethanol. Ethanol is what you want if you're making wine, beer, liquor, etc. Acetic acid is what gives all vinegars their distinct taste, and the simplest of all vinegars would be a ~3% solution of acetic acid. Most vinegars contain additional flavor components. Any acetic acid in an alcoholic drink however would make it bad, since it has a very strong flavor.

In spirit vinegar, the fermentation process is stopped before the bacteria have completely converted all the ethanol (which is always found in very small amounts anyway) into acetic acid. Whereas even a small amount of acetic acid in alcoholic beverages would completely ruin the flavor, the small amount of alcohol left over in spirit vinegar enhances the flavor in some people's opinions.

If you are asking this question on a practical "I want to get drunk" level. The answer is that drinking spirit vinegar would be just about the stupidest way to get drunk. The percentage of alcohol is miniscule, and you would probably have to drink gallons of vinegar to get drunk from it.

Heinz ketchup and beans contain spirit vinegar!