Crafted with sunflower oil and whole-grain oats, Miyoko’s Butter comes in two varieties: Hint of Salt and Garlic Parm. Both are incredibly good. See our review in Vegetarian Journal here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
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By Odette Olivares, MSN
In October and November 2021, Alimentando El Mañana offered
its first 40 hour-professional –course in
Spanish geared towards Latin American health professionals: Plant-Based Food:
Health, Culture, and Sustainability. The course provided an update on whole
food, plant-based nutrition and food preparation. A whole food, plant-based
diet can be a vegan diet, mainly composed of whole foods. The course took place
online in three hour-long, weekly sessions for 7 weeks, reaching around 200
participants. It covered the public health and ecological benefits, nutritional
approach, and cooking recommendations for whole food, plant-based diets. The
course consisted of 5 modules based on scientific evidence: 1. Food and Public
Health; 2. Food and Culture; 3. Food and Socio-environmental Impact; 4.
Plant-Based Food and Clinical Nutrition Approach; and 5. Plant-Based
Cooking.
Classes were dynamic since most of them contained activities that permitted interactions between numerous participants. At the end of every lecture, there was a question section of about 15 minutes. If necessary, you could contact the lecturers by email and receive a prompt answer.
Alimentando El Mañana selected lecturers from South America who are recognized as experts in the topics that they taught. An attempt was made to include diverse lecturers in order to fulfill policies of inclusiveness from Sinergia Animal. They could not have chosen a better team.
Constanza Romero Waldhorn brilliantly explained the first part of module 1. Dietary Patterns and Non-Communicable Diseases, and all of module 4. Plant-Based Food and Clinical Nutrition Approach. A nutritionist since 2017, Constanza is the president of the Chilean Association of Vegetarian Nutritionists.
Lecturer Romero Waldhorn clearly and dynamically explained remarkable epidemiological studies, such as EPIC (European Prospective Investigation of Cancer and Nutrition)-Oxford, and the Adventist Health Study-2. Because of their large sample sizes of thousands of participants, these studies allow significant comparisons in their level of risk of developing non-communicable chronic diseases to be made between omnivores, vegetarians, and vegans. Lecturer Romero Waldhorn also shared position statements from official nutrition associations around the world regarding plant-based diets, such as the Academy of Nutrition and Dietetics (AND) from the United States, the British Dietetic Association (BDA), the Italian Society of Human Nutrition (SINU), the Argentine Society of Nutrition, the Ministry of Health of New Zealand, and Dietitians of Canada. All these associations strongly state that vegetarian diets are healthy and nutritionally adequate. Some associations stress the benefits of these diets for the treatment and prevention of non-communicable chronic diseases and also highlight their ecological superiority.
Cynthia Schuck-Paim, PhD, was the lecturer for the second part of module 1. Food Production Systems: Impacts on Global Health, Epidemics, and Other Epidemiological Risk. She is a remarkable researcher with more than 50 published scientific articles in international peer-reviewed journals. Dr. Schuck-Paim’s research focuses on epidemiology, respiratory diseases, and pandemics, and her latest work is on health and wellness in farm animals.
Her presentation led us to the origins of many food-derived pandemics such as the coronavirus, SARS, chicken-flu, and pork-flu pandemics. She taught us how a plant-based diet can decrease the risks of the next pandemic outbreak.
In module 2. Food and Culture, we had the pleasure to work with Dr. Alexandra Navarro, one of the two managers of Food Policies for Argentina, together with Dr. María Marta Andreatta. Dr. Navarro’s doctoral research focused on representations, culture, and identities that sustain the consumption of animal food products in Argentina. Her objective was to understand which elements were fundamental to creating a positive change in the cultural perceptions of plant-based diets.
An example of an obstinate barrier was Speciesism-based education. Speciesism is the discriminatory ideology in which some species are more important than others. Speciesism-based education continues with the violence towards farm animals by making them invisible, degrading them to things, and creating a fiction where they voluntarily give up their meat. Anthropocentrism was at the center of her model; therefore, this was the hardest barrier to overcome.
Lia Alviar Ramírez, MEM, and Dr. Paula Mira Bohorquez taught module 3. Food and Socio-environmental Impact. Lecturer Alviar Ramírez is an experienced professor in agricultural sciences, who has received multiple awards throughout her career. Dr. Mira Bohorquez obtained her PhD at Mannheim University and has published five scientific articles and one book, among other publications. She has been a professor at Antioquia University since 2005.
Lecturer Alviar Ramírez and Dr. Mira Bohorquez easily and passionately explained how current food and economic systems are unsustainable. Lecturer Alviar Ramírez concentrated on the advantages of traditional cultivation methods, used by indigenous people, and the disadvantages and hazards of continuing with conventional methods. Dr. Mira Bohorquez clearly exposed the topic of climate change along with the weaknesses of the current economic systems, arguing that it should be regulated according to human health and world limits, food sovereignty of nations, and the basic human rights every person deserves.
Lecturer Romero Waldhorn came back in module 4 to present the latest scientific evidence related to plant-based diets and the life cycle, illustrating that it is completely possible and healthy to follow a plant-based diet in all life stages, including pregnancy. In addition, she shared with us recommendations for treatment adherence and the consultation process.
Finally, Chef Maria Camila Mosos, also known as Maca Bites, kindly guided us throughout a culinary journey. She has conducted personalized cooking workshops since 2019. Her passion is inspiring other people through her plant-based culinary creations while at the same time showing the great diversity of Latin American foods and highlighting the valuable work of farmers.
In module 5, Maca encouraged us to confidently create tasty and healthy plant-based meals. From simple changes to incredibly inspiring transitions, she debunked the myth that plant-based food is boring and tasteless.
During the course, participants were granted access to books, scientific articles, and other virtual resources to prepare for every lecture or for further study. Additionally, one week before the online exam, access was granted to the recorded lectures. A satisfactory grade in the online exam led to an international certification.
The next course geared towards nutritionists and health professionals will take place in April and September 2022. Institutions can participate by enrolling their nutritionists in the course on its website https://www.alimentandoelmanana.org/ or they can visit its Facebook page Alimentando El Mañana. To participate, institutions need to have a cafeteria where employees eat at least once a day, and they have to commit to offering one plant-based menu once a week. Alimentando El Mañana is conscious that every institution has its own needs and requirements, so negotiations are possible provided the objective of one plant-based menu per week is accomplished in the long term.
Alimentando El Mañana (Feeding Tomorrow) is one of the programs of Sinergia Animal, an international non-governmental organization. The young program, founded in 2019, aims to promote the reduction of animal food product consumption by teaching how to create healthier, more sustainable, and affordable menus, to ensure that future generations inherit a habitable and just planet. Despite being quite a young program, Alimentando El Mañana has already convinced nine institutions in Colombia to offer plant-based menus once a week, and at least nine institutions in Argentina are interested in the program.
These countries are not the only ones where Alimentando El Mañana is working. Two culinary demonstrations have taken place in a monastery in Thailand, and 19 schools and six companies have also been informed about the program. Furthermore, 50 institutions have been reached in Indonesia.
In the future, Alimentando El Mañana plans to train the maximum possible number of nutritionists, health professionals, and public and private institutions in Argentina, Colombia, Indonesia, and Thailand. However, after attending their professional updating course for health professionals, I believe they will soon reach other countries wherever there are Spanish speakers, since many students, including me, expressed our great satisfaction with the course.
Odette is from Mexico and recently completed her master’s in nutrition and health at Wageningen University, The Netherlands. She completed an internship with The Vegetarian Resource Group under the supervision of Reed Mangels, PhD, RD and wrote these articles:
https://www.vrg.org/nutrition/foods_calcium.htm
https://www.vrg.org/nutrition/best_latin_american_websites.htm
Quik Tea offers a blend of various South Asian spices united with plant-based coconut milk in convenient packaging. Vegan flavors include Cardamom, Lemongrass, Madras Coffee, Masala, and Turmeric Ginger. Read our Vegetarian Journal review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
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Chef John Beck offers recipes for stuffed veggies and fruit in the recent issue of Vegetarian Journal. Enjoy Deviled Potatoes; White Bean-Stuffed Tomato Cups; Mac and Cheez-Stuffed Peppers; Stuffed Eggplant Rolls; and Apples with Cinnamon-Roasted Nuts.
Find the article here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_get_stuffed.php
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By Jeanne Yacoubou, MS
After careful analysis of the posted ingredient statements for all menu options on the Domino’s Pizza website, here are their vegan menu items.
Vegan crust at Domino’s Pizza
The only vegan crust at Domino’s is the thin crust dough. All the others contain whey or honey.
As The VRG recently reported, the L-cysteine dough conditioner at Domino’s is microbial.
Which sauce at Domino’s Pizza is vegan?
Domino’s pizza sauce appears vegan. It contains sugar which may have been processed through cow bone char.
The VRG asked Spencer Breidinger, Manager of Global Product Quality and Regulatory Compliance – Supply Chain Services at Domino’s about its sugar and how it had been processed before arriving at Domino’s. He replied:
“Our sauce and seasoning suppliers have confirmed that bone char is not used in the processing of the sugar they source.”
Vegan diners should note that the Hearty Marinara Sauce contains butter and cheese.
Vegetarian patrons should be aware that the Spinach & Feta Pizza is made with Alfredo sauce which contains beef enzymes.
Is there a vegan cheese option at Domino’s Pizza?
At this time, Domino’s does not offer non-dairy cheese in the United States.
The VRG asked Aubrey Yuzva, the Director of Menu and Product Development at Domino’s Pizza, if Domino’s had ever trialed non-dairy cheese in the past or had any plans to offer it in the future. Aubrey replied in November 2021 by email:
“We have not offered non-dairy cheese in the United States before, but other regions have launched or tested those types of offerings in the past. Unfortunately, I can’t comment on future plans around non-dairy cheese alternatives for confidentiality reasons.”
Note: The VRG reported on Domino’s Israel and its soy cheese debut in 2014.
The VRG followed up by asking where interested readers should check for updates on any non-dairy cheese trials or launches at Domino’s. Aubrey responded:
“Any official announcements would largely be made via press release, our website, social media pages, and TV advertising.”
If you would like to see vegan cheese at Domino’s, The VRG encourages readers to contact the restaurant chain directly through their website contact form and on social media. Express your wish to have a vegan cheese option at Domino’s. Be sure to specify your city and state to aid them in any trials.
For information about other chains, see:
https://www.vrg.org/fastfoodinfo.php
For information about ingredients, see: https://www.vrg.org/ingredients/index.php
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.
If you’re looking to add some variety to your recipes, you might want to try Longeve’s pea protein-based crumbles. This product comes in several flavors including Plain, Masala Curry, and Zesty Taco. Read our review in Vegetarian Journal here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
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In the latest issue of Vegetarian Journal we review Upton’s Banana Blossoms, which use the purple flowers of banana trees that have been packed in a brine made of water, lime, and salt. The banana blossoms have a similar texture to fish and can be used creatively in many dishes.
Read the review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
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A
perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray
Streeter will come together in a snap and please any crowd. Toss together
chopped apples (or pears) with seasonings and an oatmeal crumb topping.
Everything goes on one sheet pan and into the oven. For a decadent treat, serve
with a scoop of vegan vanilla ice cream!
Go to: https://youtu.be/WAQ6pPsqMnI
In the most recent issue of Vegetarian Journal we include a review of Blake’s Seed-Based Bars that come in many flavors including pineapple, blueberry, chocolate, mint, raspberry, and more.
Read the review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
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Each issue of Vegetarian Journal includes a column called Scientific Update by Reed Mangels, PhD, where she reviews recent scientific papers related to the veggie life-style. The latest column looks at these topics:
-Lower Risk of Type 2 Diabetes with Reduced Red Meat Consumption
-Dietary Choices Affect Air Quality
Read the reviews here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_scientific_update.php
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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