Each issue of Vegetarian Journal features reviews of recent scientific literature on veggie diets. One topic covered is: Health Professionals Demonstrate Limited Knowledge About Vegetarian and Vegan Diets. According to The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, “Health professionals often provide nutrition advice but may not be knowledgeable about vegetarian diets. Researchers in Italy asked more than 400 nurses, midwives, and support workers about the definition of vegetarian and vegan diets, food sources of nutrients, and the use of a vegetarian or vegan diet during pregnancy, infancy, and childhood. Almost 80% of those surveyed had not taken a nutrition class in the past five years; 5% were vegetarian. Only 2% correctly defined a vegetarian diet but two-thirds correctly defined a vegan diet. Fewer than one-third correctly considered a “planned vegetarian diet” to be adequate for children, while two-thirds incorrectly thought that “planned vegetarian and vegan diets” during pregnancy were associated with a higher risk of pregnancy difficulties.”

Another subject is: Use of More Traditional Plant Foods Recommended for Hispanics/Latinos. According to Dr. Mangels, “Rates of diabetes and obesity in Hispanics/Latinos in North America have increased markedly over the past decade with rates of diabetes 60% higher in Hispanics/Latinos compared to non-Hispanic whites. One factor in this increase may be the transition from more traditional whole plant foods to a higher intake of meats and processed foods.”

You can read this column here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_scientific_update.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.

In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

We have updated our entry on xanthan gum in The Vegetarian Resource Group’s food ingredient list.

xanthan gum

Also known as: corn sugar gum
Commercial source: microbial grown on a vegetable (corn, soy or wheat) growth medium
Used in: dairy products, salad dressings, sauces, baked goods, pie fillings, beverages
Definition: A widely used and versatile ingredient which may be used as a thickener, to promote a product (like a dressing) “clinging” to food, or to enhance mouthfeel.
Classification: Typically Vegan*

Entry updated: December 2019

*Several major manufacturers told us that egg whites or enzymes are not used. However, one food company said they use xanthan gum processed with egg-derived enzymes in some of its products. 

For information on other food ingredients, see https://www.vrg.org/ingredients/index.php

Plant. Lettuce. Tomato.

The P.L.T. is made with a plant-based patty made with Beyond Meat®* and served on a sesame seed bun with tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese.

*Cooked on the same grill as other burgers, meat-based products and eggs.

Now being tested at selected McDonald’s® restaurants in Southwestern Ontario, Canada for a limited time

Beyond Meat® and the Beyond Meat® logo are trademarks or registered trademarks of Beyond Meat, Inc. in the U.S. and in other countries.

See: https://www.mcdonalds.com/ca/en-ca/local/plt.html

We are aware that this option being tested is not vegan; however, perhaps down the line with demand, it can be prepared in a vegan fashion on a separate grill with vegan mayo sauce, vegan cheese, etc.

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For information on other restaurant chains, see https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, see https://www.vrg.org/restaurant/index.php

Each issue of Vegetarian Journal features a column called Scientific Update where Reed Mangels, PhD, RD and other guest reviewers review recent scientific literature related to the veggie lifestyle. In the latest issue of the magazine one review looks at Canada’s Food Guide. Reed says, “Health Canada, a department of the Canadian government, recently released Canada’s Food Guide. In contrast to the United States’ MyPlate, there’s no dairy group. Instead, the Canadian Food Guide calls for “making water your drink of choice.” Dairy products are included under the general heading of Protein Foods where plant proteins are featured prominently.” You can see the Canadian guide here: https://food-guide.canada.ca/en/

Another review Reed did is on a study that looked at the topic of diets based on ultra-processed foods.

And finally, Lauren Capano, Dietetic Intern, College of Saint Elizabeth did a review on a study that looked at recreational runners on a vegan diet. Lauren says, “Physical activity is an important component of health and well-being. Nutrition is key for sustaining and improving physical fitness. Many active people are adopting vegan or vegetarian lifestyles, but how do these diets affect performance compared to the traditional omnivorous diets of some athletes?”

You can read all the reviews here: https://www.vrg.org/journal/vj2019issue4/2019_issue4_scientific_update.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.

In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Recent discussion topics include:

– This question was posted: Avoiding the processed vegan meat products, what meals that are mostly whole food plant-based have you made that are kid-friendly? Responses included: Beans! Bean burritos, black bean burgers, chickpea salad etc.; Spaghetti, no-meat chili and cornbread, wild rice and cauliflower soup, goulash, burrito bowls, butternut squash & black bean burritos, baked potatoes; Agree regarding grain and bean bowls–throw in a veggie or two and a sauce, yum! Loaded (with veggies) baked potatoes, soups, we also do a mac n cheese with kale, spinach or broccoli using a sauce I make with plain almond yogurt, nutritional yeast, acv and garlic powder;  and My 8 year old loves to cook with the thug kitchen cookbook. The recipes are really good but I’m sure half of the excitement comes from reading words she’s not allowed to say!

– A member posted this question: What is your favorite kitchen gadget (brand?) for finely grating carrots? Most of the reviews for graters online reference cheese. Thank you! Someone responded: This one says it is good for finely grating carrots – Cuisipro Surface Glide Technology Deluxe Dual Grater

-Plus more!

https://www.facebook.com/groups/VRGparentsandkids/ is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

By Lauren Capano, Dietetic Intern, College of Saint Elizabeth

Sodium, specifically low-sodium foods and diets, is a popular subject in health and wellness. You may have seen sodium mentioned everywhere from the grocery aisles to restaurant menus to your doctor’s office. What exactly is sodium, what makes a food low-sodium, and how much sodium should you really be eating? The National Academies of Sciences, Engineering and Medicine is a non-profit organization that provides expert advice to help inform the public on pressing matters of science and medicine. This includes publishing objective, high-quality nutrition advice. In 2019 they updated their previous 2005 sodium and potassium recommendations, taking into account all of the latest research on how these nutrients affect our health.

Sodium and potassium are two nutrients that are essential, or necessary, for human health. The National Academies have looked at them together because their functions are related, and they both have an effect on blood pressure. Knowing this information is important because high blood pressure is a risk factor for chronic disease, particularly cardiovascular disease. The National Academies 2019 recommendations for sodium and potassium intake are intended to promote health and reduce chronic disease risk in the healthy, adult population.

The new recommended sodium intake for healthy adults aged 19-50 is the same as it was in 2005. The recommendations for adults age 51 and older have been increased to match that of the younger adult population. The National Academies report that 1,500 milligrams per day is adequate. We need sodium to balance the fluid in our bodies, send nerve signals, and help with muscle contraction. The Dietary Guidelines for Americans recommends that adults limit their sodium intake to below 2,300 milligrams per day. The National Academies recommends that if you are eating more than that amount every day, that you should try to decrease your intake. This will help to lessen your risk for chronic diseases such as cardiovascular disease. However, many US adults are eating far more than that amount. Keep in mind that 1 teaspoon of table salt provides 2,325 milligrams of sodium, which is your recommended maximum amount. Sodium is found in very high amounts in processed foods such as bread, pizza, cheese, soups, fast food, and prepared foods. Ready-made vegan foods, such as frozen vegan entrees and canned soups, can have upwards of 1,000 milligrams of sodium in a serving. Even “sodium-conscious” brands tend to have at least 600 milligrams of sodium per serving. Reducing your sodium intake will require you to pay a little more attention to the nutrition labels on foods that you purchase. Foods with less than 140 milligrams of sodium per serving are considered low-sodium foods, and foods with more than 300 milligrams of sodium per serving may be difficult to include on a low-sodium diet. Another great way to lower your sodium intake is to try preparing meals at home with whole, fresh ingredients. You can use herbs, spices, and citrus to add flavor to your food instead of using a lot of salt while cooking, and then add whatever salt you need at the table. The Vegetarian Resource Group has some low-sodium menus you can check out for ideas and recipes here: https://www.vrg.org/journal/vj2005issue4/2005_issue4_lowsodium.php

The recommended potassium intakes have been lowered and are now more applicable to the healthy adult population. The recommended intake was originally established to prevent salt-sensitive rises in blood pressure in specific populations, but it now reflects the needs of the general, healthy, adult population.  Adult females should consume at least 2,600 milligrams per day and adult males should consume at least 3,400 milligrams per day. There is no upper limit for potassium intake, so it is safe to consume more than these amounts. We need potassium because, much like sodium, it helps regulate our body fluids, muscle contractions, and nerve signals. It also promotes bone density and helps to lower blood pressure. High potassium foods such as potatoes, apricots, lentils, prunes, adzuki or white beans, and tomatoes are just a few food choices that you can include in your diet to get these benefits. Consuming a diet rich in a variety of fruits, vegetables, and legumes will not only help you reach your potassium goals, it will also provide you with other vitamins, minerals and fibers that promote health.

Sodium and Potassium Recommendations

Potassium Food Sources

Sources:

National Academies of Sciences, Engineering, and Medicine. Dietary Reference Intakes for Sodium and Potassium. Washington, DC: The National Academies Press. 2019.

Heart Failure Nutrition Therapy. Nutrition Care Manual. Academy of Nutrition and Dietetics. Nutritioncaremanual.org. 2019.

Potassium. Fact sheet for professionals. National institutes of Health. https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/#h2 2019.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015.

Sodium: How to tame your salt habit. The Mayo Clinic. Mayoclinc.org. 2016. Accessed May 2019. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/sodium/art-20045479

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

According to a survey by the International Food Information Council Foundation, about one-third of people that heard of plant based diets (32%) say plant based is a vegan diet that avoids all animal products, including eggs and dairy. A similar percentage (30%) define it as a diet that emphasizes minimally processed foods that come from plants, with limited consumption of animal meat, eggs and dairy. Twenty percent believe it to be a vegetarian diet that avoids animal meat. Eight percent say it is a diet in which you try to get as many fruits and vegetables as possible, with no limit on consuming animal meat, eggs and dairy.

For more information, see International Food Information Council Foundation 2019 Food and Health Survey: https://foodinsight.org/thanks-for-your-interest-in-the-ific-2019-food-health-survey/

For more information on the meaning of plant based, see
https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php

By Jeanne Yacoubou, MS

Chobani introduced a coconut-based non-dairy yogurt to its product line in January 2019.

The VRG reported soon after that the natural flavors in Chobani non-dairy yogurt are all plant-derived.

We followed up with Chobani by email and phone about their non-dairy yogurt with these questions:

1. Has the cane sugar in your non-dairy products been filtered through cow bone char?
2. Are your cultures microbial? Have they been genetically modified in any way? If they have, is there any animal- or dairy-derived genetic material that’s been incorporated into the microbial genome?
3. Are there any animal-or milk-derived ingredients (like lactose) or sugar that has been processed through cow bone char used in the growth media for your microbial cultures? If you are unable to tell us what is in the media could you tell us what is NOT in it?

The VRG spoke several times with the Community Loyalty Team at Chobani between February and May 2019.

We learned that in the non-dairy yogurt products:
•Cane sugar is the type of sugar used. (In other products, Chobani previously used evaporated cane juice which, incidentally, is never processed through cow bone char.)
•The cane sugar in the Strawberry and Mango drinkable Non-Dairy Chobani products has been processed through cow bone char. (There are 4 drinkable products and 5 spoonable ones made with non-dairy coconut purée.)
•In all other non-dairy products, the cane sugar has not been processed through cow bone char.
Regarding the cultures, Chobani employees told us that they use “all non-GMO ingredients in vegetable cultures.”

Because the phrase is vague, we rephrased the question by asking them if they use bacterial cultures grown on vegetable-based media.

They confirmed this and added that “lactose is not present in the media.”

The VRG received this email:
“Our food science team confirms that the live and active cultures found in Non-Dairy Chobani products are suitable for vegetarian diets…Chobani has rejected the use of genetically modified organisms, including in our yogurt cultures. Due to the competitive nature of the yogurt industry, our team declines to comment on the specific materials and processes used in the maintenance and proliferation of our live and active culture strains.”

Because the meaning of the term “vegetarian” varies among companies as well as people, The VRG followed up with a phone call for more clarification. We asked specifically if cane sugar or corn served as the carbohydrate source in the culture medium.

We were told that Chobani doesn’t call any of their products “vegan” as that term is not legally defined.

The VRG agreed and added that since the term “vegetarian” is also legally undefined, we ask companies for ingredient information or at least information on what is not present.

Then our readers can decide for themselves whether a food product meets their definition of “vegetarian” or “vegan.”

Again, Chobani declined to tell us the component(s) of its culture medium and also would not say if cane sugar or corn is absent from it.

The VRG recommends that consumers who want to know more, especially vegans and/or people sensitive to corn-derived ingredients (which are common in culture media), contact Chobani for more information.

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For information about various ingredients, see https://www.vrg.org/ingredients/index.php

To join The Vegetarian Resource Group, go to https://www.vrg.org/member/2013sv.php

By Hannah Greene, VRG Intern

For many people in inner-city communities, vegetarianism seems like it is simply not an option. A lot of neighborhoods have never been exposed to any sort of vegetarian restaurant, and people have rarely ever interacted with the concept. Vegetarianism is particularly foreign to classmates who grow up in inner-city communities and neighborhoods known as food deserts. In these areas, fast food is the primary option, so meals are dominated by meat. Many students at my school come from such communities, and to them vegetarianism seems like an impossible lifestyle. In order to build nutritional equity, I began a Vegetarian Support Group at my school. Through this club, I tried to show that vegetarianism is a feasible option for better health, a more compassionate lifestyle, and environmental preservation, without being too expensive or time-consuming.

Many of my peers had never considered adopting a meatless diet. Even my closest friends have a prejudice against veganism, so it is sometimes challenging to maintain my own lifestyle among their attitudes. Some think of vegetarianism solely as a form of self-deprivation, and this is a barrier in opening the minds of members of my school community.

To raise awareness about veganism and vegetarianism, I plastered school walls with dozens of eye-catching posters I had designed. Some posters featured surprising statistics, while others included colorful images of popular snacks and fast foods which happen to be vegan. I wrote morning announcements with information about the impacts of a vegetarian diet, appealing to the science and math enthusiasts who comprise my school, Baltimore Polytechnic Institute. Through these, I attracted people of all different backgrounds and welcomed everyone to our Vegetarian Support Group.

Unfortunately, not many people attended, but those who came seemed very passionate about animal rights. Our club tried to meet weekly to discuss vegetarianism and serve as a support system for one another. The purpose of the club was not to proselytize other meat-eating students, but to support each other and encourage friends to try vegetarianism with us. A few of us were already vegetarian, but some were just intrigued by the idea, finding it difficult to commit to such a diet. We aimed to take down imagined barriers and myths about vegetarianism in order to make our school community more inclusive of and accommodating for compassionate diets.

I wish I had begun my activism earlier in high school, since I could have found a larger network of fellow vegetarians and would have made a more established club. Finding a teacher advisor was initially challenging, since I didn’t know of any vegetarian teachers. Eventually, I approached the advisor for the Yoga and Meditation Club, who although not vegetarian (she eats fish) kindly offered to take on a vegetarian club as well.

I created a Google Forms survey to learn about the obstacles preventing some peers from being vegetarian, and to see how I could help. One of the biggest deterrents cited by wannabe-vegetarians was simply not knowing how to maintain a vegetarian lifestyle. It can seem challenging to find easy, inexpensive meatless meals, and to maintain vegetarianism among a family that may be less than encouraging. To lessen this barrier, I thought we could create a school wide recipe exchange to spread inspiration and encourage people to try vegetarian meals, even if they aren’t ready to fully commit to vegetarianism. I compiled five of the cheapest, easiest, fastest vegan recipes I could find and gave them to club members.

Recognizing that vegetarianism is ultimately an individual choice, we did not try to force anyone into conversion: instead, we practiced patiently explaining our perspectives while respecting the lifestyle and opinions of people who may disagree. Many of us encourage omnivores to be open to the merits of vegetarianism and do their part by making small changes in their diets. I hope my efforts have started the conversation about animal rights and inspired other classmates to take on activism of their own!

For more information on starting vegetarian groups, see:
https://www.vrg.org/teen/#activism

Here are some tips for promoting vegetarianism within a public school.

How do I get started?
1. Figure out the purpose of your club and create a mission statement.
Do you want to find vegetarian friends? Get more vegan options in the cafeteria? Raise awareness about the environmental impacts of meat consumption? Have fundraisers for animal rights groups? Exchange recipes? Test vegan food samples together? Start a veganic garden at school? Figure out the main purpose of your club. Have this brief description ready when approaching potential club advisors and recruiting new members. Clarify that your mission is not to aggressively convert non-vegetarians, but to offer a support network for people who are interested in trying a meatless diet.

2. Find a faculty advisor. Seek vegetarian teachers, or any favorite teacher who might be willing to host your club meetings. Some schools may ask a lot of the teacher in charge, but others might just have to sign a few papers saying they approve the club’s existence. Talk to administrators and clarify what your advisor will be tasked with, so that you can tell potential advisors exactly what to expect. Be very polite even if teachers reject you; just ask if they can spread the word and name other colleagues who might be interested.

3. Talk to administrators. Find out what steps are needed to create a new school club. Many schools require a “Club Constitution”– an outline for the purpose of your club, the activities you hope to sponsor, and who is invited to join the club. (See an example below). Some schools might require certain scheduled meeting days or times. Some may offer funding to support clubs, but in those that don’t, you would have to fundraise.

4. Have an interest meeting. Invite everyone to an Interest Meeting, where you talk to students who might be interested in joining your club. Tell them about who you are, why you want to start the club, when you will meet, and what activities you are thinking of doing. Leave plenty of time for questions.

5. Be flexible. Once you find a faculty advisor and other interested students, listen to them. Let your club advisor decide which days of the week are best to meet. Guide the club around what your other members want– a recipe exchange, activism opportunities, samples of vegan food, etc.

How can I find other vegetarians?
Make announcements. If your school reads club notifications, write an announcement inviting students to an interest meeting.

Design posters. Create colorful, interesting posters to attract people to learn more about vegetarianism or veganism.

See some sample posters here:

Add a QR code which students can scan to read more information. Don’t use graphic images like slaughterhouses, because these posters will probably be torn down quickly. Instead, present funny photos, catchy phrases, interesting facts, or yummy vegan recipes.

Where should I hang posters?
Near water fountains and bathrooms, where pretty much everyone stops by.
In the hallways on the way to the cafeteria, since people will already be hungry thinking about food when they see your posters.
In classrooms – ask teachers if you can hang a poster at the front of their room. Target
environmental science or biology classes, since they might talk about the impacts of animal agriculture.

What should we do as a club?
Here are some ideas for club activities:
Do a survey. Find out how many vegetarians are in your school, and what barriers prevent others from trying this diet. You can tailor your club outreach activities to help accommodate recurring challenges. Share the survey during homeroom sessions, in school-wide emails, and during announcements. Consider partnering with the Statistics or Environmental Science classes to conduct this survey.
Start a garden. Create a veganic garden, which doesn’t use animal-sourced fertilizers or pesticides. This is a great way to bond with club members, enjoy nature, help the environment, and grow vegan food yourself!
Have a poster designing contest. This can be open to the entire school to engage the rest of the community. If possible, offer a prize to the poster with the most votes. Remind participants to avoid graphic images. Don’t try to convert by disgust, but rather enlighten peers so that they can make their own informed decisions.
Make announcements about vegetarianism. Share statistics, exciting recipes, or other resources.
Host information sessions to share information about vegetarian diets. Provide pamphlets, coloring books, cookbooks, and other resources so people can find answers to their questions.
Recruit guest speakers. If you’re able to, reach out to dietitians who can answer questions about transitioning to and maintaining a meatless diet; local vegetarian group representatives; former meat industry employees; authors of cookbooks or vegetarian materials.
Host film screenings for students who want to watch documentaries about the agriculture industry.
Be supportive and share tips about how to maintain vegetarianism even in an environment that is often hostile to vegans/vegetarians.
Exchange recipes. Ask everyone to bring their favorite vegan recipe, or to modify a usually-non-vegetarian recipe to be delicious and compassionate. Encourage students to try vegetarianism.
Offer samples of vegan food. Reach out to local markets or retailers to see if they could offer samples to club members.
Have vegan bake sales. Prove to your classmates that vegan food can taste delicious! Plus, you can raise money for your club.
Design T-shirts. Have a t-shirt which invites classmates to ask you questions about your diet and can make peers excited about joining your club.
Lead Homeroom sessions. If your school allows you to, create a presentation to share with homeroom classes about the environmental impacts of agriculture; delicious vegan recipes; the history of the vegetarian movement; vegan celebrities; or ancient ethical arguments about food.
Remember, don’t try to convert by disgust; just educate and share the truth.

How can we get more vegetarian options in school lunches?
This is a complicated issue. Public school cafeterias are subject to very specific guidelines and regulations – so no matter how nicely you ask, your lunch staff can’t create a whole new menu. Still, have your club discuss more vegan options with the school foodservice. There is some flexibility for what is served, but don’t expect any sudden major overhaul – especially because schools are on a strict budget and are reimbursed just $1.80 per free meal. To learn more about federal school cafeteria guidelines, see https://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf (especially pp. 16-17). Also see: https://www.vrg.org/fsupdate/index.htm#School and https://www.vrg.org/teen/#food

If student would buy non-dairy milks, you could start by asking for them to be offered in vending machines, if they can’t fit in the cafeteria menu.

What if no one comes to my club?
Don’t give up! Surely there is at least one other person who wants to learn more about vegetarianism. Continue your efforts, and work even harder! Make more announcements and ask to hang posters in teachers’ classrooms. Ask a friend what would be attractive to them, and try a new style of poster. Connect with related clubs and activities, like a Health Club, Cooking Club, Yoga and Meditation Club, Culture Clubs, or any other club you could share vegan recipes with. Try to work together.

What if people make fun of my club?
Remember why you became vegetarian/vegan in the first place. Use this to guide you even when following your beliefs feels challenging. Stick with your beliefs even if others aren’t respectful of them.

Don’t criticize non-vegetarians, just like you don’t want them to criticize you. Remember that people don’t like being told they are wrong, and they are often resistant to hearing the truth.

What if my classmates don’t live near grocery stores?
This is certainly a big barrier for some people who wish to be vegan. In Baltimore, for example, almost 1 in 4 residents live in “food deserts,” or areas with low median incomes and without access to adequate healthy food. Many inner-city families rely primarily on small corner stores, which often lack fresh produce, and consist mainly of canned, boxed, or otherwise over-processed foods. In a city, residents shouldn’t be expected to walk more than five minutes or a quarter mile to reach a grocery store, but supermarkets can be challenging to reach without a car. Sometimes, it is easier to find orange soda than to buy fresh oranges. Many inner-city students have immense barriers in front of them simply to eat healthfully, and even more to be vegetarian. Be mindful of this when suggesting recipes. Many students can’t find meat analogues or high-cost vegan products, such as vegan mayonnaise or veggie burgers, and usually can’t afford them. To accommodate this, you can share simple recipes using easily-accessible staples.

Suggest international recipes. These are often less expensive, and many neighborhoods offer ethnic foods stores even when supermarkets aren’t available. Staples like beans and rice last a long time, are inexpensive, and can be found in almost any culture’s cuisine!

Sample Club Constitution:
Vegetarian Support Group Club Constitution
The purpose of this club is to promote vegetarianism in the Baltimore Polytechnic Institute (“Poly”) community and to support students as they try to live by a vegetarian diet.

We will encourage Poly students to try out a vegetarian diet by displaying posters, making announcements, and offering information sessions to share information about plant-based diets.

We will help foster awareness about the benefits of vegetarianism and importance of sustainable living through film screenings, poster-making contests, and other events involving the Poly community. We will host events to offer samples of vegan food, exchange recipes, and encourage students to try vegetarianism. We will encourage one another and share tips about how we can maintain vegetarianism even in an environment that is often hostile to vegans/vegetarians.

We meet every Thursday in Room 163.
Our teacher advisor is Ms. Boose.

By Jeanne Yacoubou, MS

An email forwarded to The VRG in August 2017 from online reader Ben had been delivered to his inbox from a “Nutrition Analyst” at Papa John’s in response to his Papa John’s online inquiry.

This is how Ben introduced the following Papa John’s information to us:

“I am a lacto-ovo vegetarian who has frequently visited your site, reading about information such as disambiguated food ingredients and specific food content from name-brand restaurants. I wish to donate information in the hopes of helping to update such regarding the Papa John’s pizza chain.”

Here in its entirety is the forwarded email from Papa John’s addressed to Ben in response to his “…inquiring whether or not their Garlic Parmesan Breadsticks were vegetarian (lacto-ovo).” Papa John’s responded to Ben within 12 hours of his inquiry.

Papa John’s email:

“The majority of our products contain bio-synthesized and/or vegetable-derived enzymes, including our mozzarella cheese.

However, the cheese blend used on our Tuscan Six Cheese Pizza does contain animal-derived enzymes.

Our pizza dough contains fungal or bacterial derivatives.

Our garlic sauce contains lactic acid, which is not classified as an animal derivative because it has been fermented.

Blue cheese and ranch DO contain animal-derived rennet.

The rennet that is used in the Papa John’s Parmesan cheese is a GMO-free microbial rennet. It is not animal-derived. It would be suitable for vegetarian consumption.”

The VRG appreciates Ben taking the time to forward this email.

It appears from the website that the breadsticks are made with pizza dough that does not contain L-cysteine (most often derived from poultry feathers). L-cysteine is not listed on the website menu nor on the allergen page.
http://www.papajohns.com/company/papa-johns-ingredients.html#pizza

http://www.papajohns.com/allergens/papa-johns-allergen-guide.html

Unlike many restaurant chains, Papa John’s includes “vegetable” as the source for their mono- and diglycerides in the ingredients list for the Garlic Parmesan Sauce. However, this chain does not specify if the “natural flavors” in this sauce are vegetable-derived. (They may or may not be.)

There is sugar in menu components which appear otherwise vegan (the original and pan doughs and the pizza and pan sauces but not the Garlic Parmesan Sauce).

Concerned readers may wish to contact Papa John’s for more information on whether the natural flavors are vegetable-derived and if the sugar had been processed using cow bone char.

See our previous reports on cheese enzymes and sugar for more information:
http://www.vrg.org/journal/vj2008issue3/2008_issue3_update_renet.php

http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php

Here are a couple of our past reports on Papa John’s:

http://www.vrg.org/blog/2014/03/12/update-on-papa-johns-vegetarian-and-vegan-menu-options/

http://www.vrg.org/blog/2014/04/07/papa-johns-dough-enzyme-stearic-acid-and-cookie-ingredients-are-vegetarian/

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For additional information about quick service chains, see:
http://www.vrg.org/fastfoodinfo.php

For information about vegetarian and vegan restaurants and where you might be able to order vegan pizza, see:
http://www.vrg.org/restaurant/index.php