In the latest issue of Vegetarian Journal, The Vegetarian Resource Group’s Nutrition Advisor Reed Mangels, PhD, RD, reviews recent scientific papers related to vegetarianism. Some of the topics covered include:
Eat More Plant Foods to Reduce Cancer Risk Says Expert Panel
Linking Dietary Choices to Climate Change (this update was
written by former VRG intern Amy Dell with assistance from Reed)
In addition to The Vegetarian Resource Group’s quarterly vegan magazine (Vegetarian Journal), VRG publishes a national email newsletter called VRG-News each month, as well as a separate monthly Maryland email newsletter (focusing on Maryland activities). Vegan news is so vast these days that we saw the need to publish more than can fit in our quarterly magazine.
In the latest issue of Vegetarian Journal, the Nutrition Hotline column by Reed Mangels, PhD, RD, answers this question: “Are flaxseeds and other seeds good to eat? How much should I be eating? My doctor told me to eat more seeds so I’ve cut down on beans and have been eating seeds instead.”
Dr. Mangels starts her response with “Seeds are a good choice with a few caveats…They have less protein and much more fat than you’d get from a serving of beans providing a similar amount of calories. Seeds, for the most part, are somewhat lower in iron and higher or similar in zinc compared to beans on an amount per calorie basis…If you replaced beans with seeds, you’d end up eating more calories and fat to get the same amount of protein. On the other hand, including some seeds will give you a boost of zinc, copper, magnesium, and other essential minerals.”
Saturday, March 23, 2019, at 7pm , Congregation Beit Tikvah Corner Community Center, Roland Park 5802 Roland Ave, Baltimore, MD 21210
Learn to prepare vegan hamentashen and a variety of fillings. Marcia will also give ideas for vegan Passover dishes. Each attendee will receive a copy of Vegan Passover Recipes by Chef Nancy Berkoff, RD. Free for Beit Tikvah, Vegetarian Resource Group, Baltimore Vegan Drinks, and Jewish Veg members. $5 donation suggested for others. Please let us know if you are coming at https://www.facebook.com/events/347058466085887/ Or email [email protected]
Marcy Schveibinz became interested in food and nutrition when growing up in Buffalo, NY with her Dad who became a “health nut,” and started eating “whole wheat bagels” which weren’t easy to get in the ’70s! Marcy has a degree in nutrition from Buffalo State College. She is a national board certified health and wellness coach and did her training through the Mayo clinic. She has two vegan children.
Vegetarianism is not eating meat, fish, or fowl. Vegans are vegetarians who also don’t eat dairy, eggs, or other animal products.
In Genesis 1:29, God said, “Behold, I have given you every seed bearing herb, which is upon the surface of the entire earth, and every tree that has seed bearing fruit; it will be yours for food.
We were instructed in the first conversation with a human to eat plants, not animals (that is being vegan). Isaiah revisited these instructions in the most iconic verse of his written prophecy. In imagining the Messianic era, Isaiah wrote: “ ‘The wolf and the lamb shall dwell together, and the lion shall eat straw like the ox. They shall not hurt nor destroy in all My holy mountain,’ saith the LORD.” Thousands of years ago, Isaiah realized that the trailhead on the path to peaceful coexistence is found in our stomachs, in our dietary choices.
According to the Jewish Veg society, “The prohibition on killing animals for food remained in place for 1,000 years. Only after the Flood … did God permit meat-eating for the first time, and even then only with severe restrictions and deep reservations. None other than Rabbi Joseph Soloveitchik, one of the founders of Modern Orthodoxy, described meat-eating as the most reluctantly granted permission in all the Torah:”
For more information on the Jewish vegan cooking demo, call 9am to 5pm Monday through Friday (410) 366-8343.
Chef Nancy Berkoff writes the Vegan Cooking Tips Column in Vegetarian Journal. Our latest issue includes the topic Quick and Easy Ideas for Brussels Sprouts. Nancy explains the best ways to prepare Brussels sprouts and offers suggestions on quick dishes featuring steamed, roasted, and raw Brussels sprouts.
Year-round, The Vegetarian Resource Group is home to numerous interns. The latest issue of Vegetarian Journal features a column on Amy Dell’s experience as an intern in the VRG office during the summer of 2018.
In the latest issue of Vegetarian Journal, former VRG intern Hannah Greene shares recipes she developed after spending time as an exchange student in Malaysia. She also offers some traveling tips and helpful phrases in Malay to use when ordering vegan food in Malaysia.
Loving Hut is an international vegan restaurant chain. Recently,
we had the opportunity to dine at their Williamsburg location in Brooklyn, New
York. Information on this location can be found here: www.lovinghut.us/brooklyn
They are open daily for lunch and dinner. Portion sizes were quite large and the food was delicious. We sampled the Sautéed Noodles dish with Broccoli and Beijing Style Soy Protein (see photo above), Cheerful Curry made with tofu, seitan, mixed veggies, and yellow curry served with multigrain rice (photo below), and for dessert we greatly enjoyed the Brownie Cheezecake (photo below).
To find veggie restaurants in your neighborhood in the USA
or Canada, visit The Vegetarian Resource Group online restaurant guide here: https://www.vrg.org/restaurant/index.php
In the latest issue of Vegetarian Journal, The Vegetarian
Resource Group’s Nutrition Advisor Reed Mangels, PhD, RD, reviews recent
scientific papers related to vegetarianism. Some of the topics covered include:
Animal Product-Based Low Carb Diets Associated with Shorter
Lifespan
Vitamin B12 in Vegan Women’s Breast Milk
Supplements and Fortified Non-Dairy Milks to Provide Vitamin
B12 to Vegetarians
Each issue of Vegetarian Journal includes reviews of vegan
books that we feel are worth purchasing or borrowing from your local library.
Here’s a list of the books we review in the latest Vegetarian Journal:
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
