for medical reasons. Vitamins, on the other hand, have the status of nourishment, and therefore, the laws of kashrut must be followed. The laws of kashrut do not apply at all to substances not taken orally. While kosher households generally have two sets of dishes, one for dairy and another for meat, some kosher households also include a third set of pareve dishes, or at least cooking utensils, in order to enable pareve foods to be prepared and then later served with either dairy or meat meals. While fish is pareve, the Talmud warns not to consume fish directly mixed with meat, and the custom is not to eat both on the same plate if they both are eaten at the same meal. It is Chabad custom to refrain from eating fish with milk, but combining fish with dairy byproducts (cheese, butter, etc.) is acceptable. A much less common practice is to refrain from eating fish combined with any dairy product. Pareve in commercial production Due to the restrictions in Jewish law forbidding combining milk and meat, many food items marketed to kosher consumers are made pareve, thereby modifying traditional recipes and allowing the item to be consumed either with dairy or meat. Common ingredients used as substitutes for either dairy or meat ingredients include soy and tofu, palm and coconut oils, and various vegetables. Meat analogues are used to replace real meat in recipes, and soy cheese to replace real cheese. Some meat analogues include dairy. The laws of marit ayin forbid eating a pareve food that appears dairy together with meat or vice versa. However, with the wide commercial availability of such pareve imitations of both dairy and meat foods, today this is permitted. Margarine is commonly used in place of butter, thereby enabling baked goods to be made pareve. In 2008, a shortage of kosher for Passover margarine made it difficult for kosher consumers to prepare pareve recipes. Pareve and vegetarianism The word "pareve" on a food label may imply the product is suitable for vegetarians or vegans, but this is not always true. Fish and fish products, like fish gelatin, are pareve, but in general not vegetarian and never vegan (but would be consumed by pescetarians). Honey, egg and egg products, like mayonnaise and albumen, are pareve and vegetarian but not vegan. Some processes convert a meat or dairy product into a pareve substance. For example,