VRG-News July 2007 -- The Vegetarian Resource Group

VRG-NEWS: The Vegetarian Resource Group Newsletter
Editors: Sonja Y. Helman & John L. Cunningham
Volume 11, Issue 4
July 2007

1) NOTES FROM THE EDITOR

John Cunningham, VRG's Consumer Research Manager, spoke with a reporter from The Philadelphia Inquirer about the number of vegetarian kids in the U.S. The article, entitled 'The Veggie Kid,' was published June 28, 2007. To read the story, please go to [ http://www.philly.com/inquirer/food/8216582.html ]. Speaking of veggie kids, if you are the parent of a vegetarian or vegan child, you may want to join our parents list. It's a great way to connect with other parents of veg*n kids and discuss topics such as dealing with non-vegetarian gatherings, handling peer pressure, and making fun and healthy foods. To sign-up, please go to [ http://groups.yahoo.com/group/vrgparents/ ].

We would like to extend a special thank you to the following people who have coordinated VRG outreach booths:

Ryan Andrews, RD, Maryland Mark Rifkin, MS, RD, LDN, Maryland and Pennsylvania Phil Becker, San Francisco Lisa Martin, Colorado Chef Ralph Estevez, Virginia (who gave a presentation) Reed Mangels, PhD, RD, Massachusetts and New Jersey Jessica Dadds, Washington State Elsa Spencer, Virginia

2) L-CYSTEINE

Everything You Ever Wanted to Know about L-Cysteine but Were Afraid to Ask by Jeanne Yacoubou, MS Research Editor, The Vegetarian Resource Group

Did you know that L-cysteine, a common dough conditioner, flavor enhancer in human and pet foods, and precursor in some dietary supplements, is most often derived from human hair or duck feathers, and to a lesser extent from pigs' bristles and hooves? We reported the human and animal origins of L-cysteine in The Vegetarian Resource Group's Dictionary of Food Ingredients ten years ago. Then, the most common source was human hair found on the floors of Chinese barbershops. Today, it is derived from Chinese duck feathers approximately 80% of the time (estimation based on values given by several companies that manufacture and sell L-cysteine).

At least two forms of synthetic L-cysteine that were not readily available in 1997 when we first reported on L-cysteine are manufactured today. They are produced by Ajinomoto and Wacker Biochem. Ajinomoto told us that it uses industrial chemicals that undergo a biochemical transformation brought about by non-animal enzymes. Previously selling both the "natural," (i.e., animal- or human- derived L-cysteine), and synthetic forms, Ajinomoto completely switched in 2000 to selling just the synthetic form of L-cysteine. Wacker Biochem informed us that they produce L-cysteine through a microbial fermentation process developed in 2001 using corn sugar as the growth medium. Since both forms are expensive, they are not commonly used. According to both companies, the synthetic forms of L-cysteine are certified kosher and halal. L-cysteine derived from human hair or duck feathers may or may not be certified kosher and/or halal.

The use of synthetic L-cysteine could increase over time. Doug Hackett of Premium Ingredients, a major supplier of L-cysteine derived from human hair or duck feathers, told us that he's recently had to turn away several potential customers looking for synthetic L-cysteine because Premium sells only the non-synthetic variety. Requests from customers concerned about human- or animal-derived ingredients in their foods could also accelerate the use of synthetic L-cysteine in foods over feather- or human hair-derived L-cysteine.

L-cysteine is considered a substance that is generally recognized as safe by the Food and Drug Administration. It must be labeled by its "common and usual name," (i.e., "L-cysteine"), on food packages, even if present in very small amounts, as long as it has a functional effect in foods. In other cases, such as when it is used to make flavors that are in foods, it does not have to be labeled. When L-cysteine does have to be labeled, its source does not have to be specified according to the FDA. While researching L-cysteine, The VRG asked several fast food chains and a major vegetarian food company about the sources of L-cysteine in their products. McDonald's told us that L-cysteine derived from duck feathers is in their Honey Wheat Roll, the Deluxe Warm Cinnamon Roll, and the Baked Apple Pie. The L-cysteine in several items offered at Dunkin' Donuts is also derived from duck feathers. Burger King told us in June 2007 that it "could not guarantee" the source of L-cysteine in its products.

On the other hand, Subway recently announced in March 2007 that it has removed the L-cysteine from its otherwise animal product-free Carb Conscious Wrap. When asked about the source of L-cysteine in several of its products, Domino's Pizza told us that L-cysteine is "microbially derived" in its Hand-Tossed Crust and informed us that the L-cysteine in Domino's Breadsticks, Cheesy Bread, and Cinna Stix is "vegetable-derived."

The public relations firm for Morningstar Farms told us that the L-cysteine in their Veggie Bites Country Scramble, Veggie Bites Spinach Artichoke, and Veggie Bites Eggs Florentine was a "microbial fermentation product."

3) VEGAN DIETS FOR BABIES AND CHILDREN

Many readers will have heard about The New York Times op-ed piece that was negative about vegan diets for babies and children. Based on news accounts and a conversation with Mike Carlson from the Atlanta District Attorney's office, Crown Shakur's parents (the instigation for the article) were feeding their 2-month-old infant apple juice and soymilk and not appropriate amounts of breast milk or infant formula.

Most vegan parents hopefully know that a baby this young should only be receiving breast milk (or a commercial infant formula if breast feeding is not possible). Any child, vegan, vegetarian, or non-vegetarian, who is being fed only apple juice and soymilk at 2 months, is at serious risk.

We were very concerned about the misinformation that was being disseminated in the New York Times op-ed and I wrote the following letter to the Times:

To the Editor: As a registered dietitian and the parent of two healthy vegan children, I join thousands of other vegan parents in taking issue with recent comments on vegan diets (NYTimes, 5-20-07). I'd like to share some up-to-date information on sources of key nutrients for vegan babies and children. In early infancy, babies, whether vegan or not, thrive on breast milk, with infant formula an option when breastfeeding is impossible. Vegan toddlers get adequate protein from a variety of foods including dried beans, whole grains, nut butters, and soy products. Vitamin B12 sources include fortified foods and supplements. Calcium comes from various dark leafy greens and fortified orange juice and fortified soymilk. Interested readers can learn more about vegan diets from reputable organizations like The Vegetarian Resource Group. Yes, it's important to be aware of what you're feeding your vegan child; but this awareness is not limited to vegan parents. In view of the epidemic of childhood obesity, perhaps more parents should be focusing on the quality of their children's diets.

Letters to the editor are limited to around 150 words so we could not respond to each point in the op-ed. Since we've heard that many people were asking about the op-ed, I'd like to take the opportunity now to address some of the main issues.

An infant, whether vegan, vegetarian, or non-vegetarian, can easily meet protein needs through an adequate intake of breast milk. After weaning, protein sources for vegan infants include mashed or pureed tofu, dried beans, soy yogurt, fortified soymilk, whole grains, and nut butters. By eating a variety of plant foods, vegans can meet needs for all essential amino acids. In response to a comment in the NY Times op-ed piece, though this isn't an issue, we want to mention that nutritionists have realized that some plant proteins like soy and quinoa are very similar in amino acid content to animal products.

Vegan sources of vitamin B12 include foods fortified with vitamin B12 and vitamin B12 supplements. By checking labels on products like soymilk, fake meats, breakfast cereal, and nutritional yeast, consumers can identify vegan sources of vitamin B12.

Vitamin A, in the form of beta-carotene, is found in abundance in deep orange fruits and vegetables like cantaloupe, apricots, carrots, winter squash, and pumpkin.

Vitamin D sources for vegans include soymilk and orange juice that have been fortified with vitamin D, vitamin D supplements, and sunlight exposure.

Dark green leafy vegetables like kale, turnip greens, mustard greens, and bok choy provide generous amounts of absorbable calcium. Other calcium sources for vegans include calcium-set tofu, calcium-fortified soymilk, calcium-fortified juice, and broccoli.

Zinc is found in soy products, dried beans, cashews, pumpkin seeds, and wheat germ, among others.

Our bodies are able to convert the fatty acid, alpha-linolenic acid, into DHA. Alpha-linolenic acid sources include flaxseed and flaxseed oil, tofu, walnuts, and canola oil. There are vegan DHA supplements containing DHA derived from microalgae. Microalgae-derived DHA is also being added to some brands of soymilk and other foods.

Just like any other parents, vegan parents need to be aware of what their children are eating and promote healthy food choices. For more information, see [ http://www.vrg.org/nutshell/kids.htm ].

4) CALL-A-DIETITIAN DAY

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30pm - 5:30pm EST on Friday, July 13. To reserve a 20-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else's spot.

Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian and has a Master's Degree in Health Education. He has been presenting on food-related topics for more than seven years. Currently, he has a private practice in Baltimore, MD, that focuses on plant-based nutrition for prevention, as well as treatment of various chronic diseases and conditions, including diabetes, overweight/obesity, cardiovascular disease, arthritis, gout, women's health concerns, cancer, and early-stage kidney failure.

In addition, Mark is offering a 20% discount on any service for VRG members. This discount is for his private practice and is not affiliated with The VRG or Call-A-Dietitian Day.

5) UPCOMING EVENTS AND CONFERENCES

To teach children that what's good for you can also taste great, Vegan Kids is offering courses combining food, fun, and artistic expression. Each 4-week course will be held at Dandelion Communitea Cafe in Orlando, Florida. For children (ages 3 - 5 years old) classes are every Sunday in July, starting July 8. For children (ages 6 - 9 years old) classes are every Sunday in August, starting August 5. Each class runs from 11am - 1pm. Classes are small with only 8 spaces available for each course. Cost is $60 per 4-week course and includes all supplies plus gift bags of games, stickers, utensils, coloring books, ingredient lists, and more! Some of the goodies are from VRG. For more information, email [email protected] or call Alexandra at (407) 334-9143.

Farm Animal Reform Movement (FARM) will be holding their Animal Rights National Conference from July 19-23, 2007, at the Westin LAX Hotel in Los Angeles, California. The four-day program features nearly 100 presenters from more than 60 organizations representing all sections of the animal rights movement. They appear in eight Plenary Sessions, 50 Workshops, 30 Campaign Reports, and 7 Rap Sessions. Other program elements include Exhibits, Videos, Newcomer Orientation, Group Workouts, Strategy Meetings, Networking Receptions, Awards Banquet, and entertainment by animal rights musicians. For more details, please visit [ http://arconference.org/ ] or call 888-FARM-USA (888-327-6872).

Retro Desserts: A blast-from-the-past vegan baking class and book signing. Sunday, July 22, 12 p.m. - 3 p.m. Fairfax Station, VA. Back by popular demand, guest chef Fran Costigan, NYC pastry chef and author of More Great Good Desserts Naturally, presents comfort desserts from yesteryear with a healthy twist, such as Twinkies, Hostess Cupcakes, Drakes Coffee Cakes, Funny Bones (Devil Dogz), Stovetop Chocolate Pudding, Oatmeal Creme Cookies, and more! No meat, poultry, fish, eggs, dairy, or honey. $50/person (no discounts). Classes include recipes, food samples, and manufacturers' coupons. Gift certificates available. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Email [email protected] or call (703) 643-2011 for space availability. Space is limited. Reserve now! Fran Costigan is a graduate of The New York Restaurant School and The Natural Gourmet Institute for Health and Culinary Arts. She has been the pastry chef at several NYC establishments including Angelica Kitchen. Fran's popular baking classes are taught at NYC's famed Institute of Culinary Education, as well as The Natural Gourmet Institute, where her Vegan Baking Boot Camp is always a sell-out. Her vegan Twinkies were recently featured on ABC's Nightline, and Fran was also featured on the Discovery Health Channel "Finding Balance" with Sara Snow. [ http://www.francostigan.com/ ]

The 33rd annual NAVS Vegetarian Summerfest is set for July 25-29, 2007. It will be at the Conference Center at Pitt-Johnstown on the University of Pittsburgh campus in Johnstown, Pennsylvania. You won't want to miss the educational sessions, vegan meals, and exciting speakers. For more information, please go to their website [ http://www.vegetariansummerfest.org/ ] or call (518) 568-7970. Please visit Mark Rifkin, RD, at the VRG booth!

The third annual Taking Action for Animals conference will be held July 28-30 at the Ronald Reagan Building and International Trade Center in Washington, DC. Sponsored by leading animal protection organizations, this event includes training workshops, exhibitors, social events, and keynote sessions. This year's conference, among other topics and training sessions, will have a special focus on the theme of taking action for farm animals. To find out more, visit [ http://www.takingactionforanimals.com/ ].

The 2nd annual raw vegan festival in Ottawa, Canada's capital city, will take place on Saturday, Sept 15, 2007, at Central Park in the Glebe. This year's full day event will feature a lineup of speakers including Brendan Brazier - professional vegan ironman triathlete, bestselling author, and creator of Vega whole food products - and other speakers; live raw food prep demos & workshops; a host of raw food exhibitors; and the highlight of the event - a raw vegan pie contest.

Last year's event was a great success, bringing together about 500 people in a beautiful outdoor park setting. The event featured a host of local exhibitors, live music, and Canada's first raw vegan pie contest, with local celebrity judges evaluating the 20 entries - each very distinct in appearance & taste. Full details from the 2006 event are available online at [ http://www.simplyraw.ca/piecontest/ ] including lots of beautiful photos.

From September 30 to October 6, 2007, the Indian Vegan Society will host the 11th International Vegan Festival at the RNS Residency in Murdeshwar, Karnataka, India.

From October 5-7, 2007, the Animals & Society Institute will host "Becoming the Change" the 22nd Annual International Compassionate Living Festival. This year's speakers will include: Captain Paul Watson (Sea Shepherd Conservation Society), Micheal Greger (Humane Society of the United States), Josh Hooten (Herbivore Clothing), Bob Pyle, Tom Reagan, and Kim Stallwood.

Early registration (until August 31) is $139.00, regular registration (through September 21) is $169.00, For more information visit the event's website: [ http://www.animalsandsociety.org/conference07.htm ].

6) VRG DEAL-OF-THE-MONTH!

While supplies last, the 112 page, Life After Beef, Reflections of a Vegetarian by Les Inglis is available for the low price of $5! For this special offer, shipping is free (media rate shipping in the United States only). If you live outside of the U.S., shipping charges will still apply; please contact us for rates [email protected].

To order, visit [ https://www.vrg.org/secure/order.htm ] or call (410) 366-8343 M-F 9 a.m. - 5 p.m. EST. If ordering online, please type 'VRG-NEWS - July' in the 'Additional Notes' section. You can also mail a check made payable to The Vegetarian Resource Group to VRG, PO Box 1463, Baltimore, MD 21203. We accept Visa, Mastercard, and U.S. currency. Maryland residents: please add 6% tax to your total. Thanks!

7) RECIPE - EASY TOSTADAS

Two 1-pound cans vegetarian chili
1 box vegan enchilada shells or flat taco shells
1 cup shredded lettuce
1 large cucumber, peeled and chopped
1 large onion, chopped
1/2 cup shredded vegan cheese (optional)
Taco sauce to taste

Heat chili in a large pot until warm. Preheat oven to 400 degrees. Lay shells in a single layer on a cookie sheet. Spread chili on each shell. Heat at 400 degrees for 5 minutes. Remove from oven and let each person garnish shells with remaining ingredients as desired. Note: This dish tastes good chilled as well. Simply open can and put chili on shells and garnish. This is a terrific dish when traveling.

Total calories per serving: 278 Fat: 2 grams Total Fat as % of Daily Value: 3% Protein: 15 grams Iron: 4 mg Carbohydrate: 51 grams Calcium: 103 mg Dietary fiber: 13 grams

8) VEGGIE NUGGETS

Just in time for the summer, the folks at Turtle Island Foods have come out with a "foot long" vegetarian hot dog! Measuring at just under 11 inches and weighing 3.5 ounces, this vegan hot dog will be a delicious addition to your barbecue. Tofurky, maker of the famous holiday roast, says these veggie dogs are outdoor grill approved and go "boldly where no vegetarian hot dog has gone before." Please pass the ketchup!

The Animal Rights Foundation of Florida [ http://www.animalrightsflorida.org/ ] is seeking vegan/animal rights t-shirt designs. If you can come up with a creative, camera-ready design that has a message of compassion for animals, then this contest is for you.

If your design is chosen, it will be printed on organic, fair trade t-shirts, and you will receive a $100 gift card to Sublime, an award-winning vegan restaurant in Ft. Lauderdale, FL [ http://www.sublimeveg.com/ ]. The deadline is Wednesday, August 1, 2007.

Animal Rights Foundation of Florida
1431 North Federal Highway
Ft. Lauderdale, FL 33304

You may not be aware that VRG produces two email newsletters. The one you are currently reading is our national newsletter that goes out to approximately 13,000 people. We also have a local email newsletter for the Baltimore, MD, area where we are located. The national one offers information about news, products, and events around the country; the local one lists events of interest for the Baltimore metro area. You are welcome to subscribe to both. To sign-up for the national one, go to [ http://www.vrg.org/vrgnews/index.htm ] and follow the online directions. To sign-up for the local one, simply email VRG at [email protected] so we can add you to the subscription list. These are free services and can be cancelled at anytime.

9) GAK'S SNACKS OATMEAL COOKIES REVIEW

Coming in generous packs of two, Gak's Snacks Oatmeal Cookies are large, soft and chewy cookies that, as they say are "so good, you won't believe what's not in 'em!". Each cookie is packed with all natural and organic whole grain ingredients. Best of all, each cookie is guaranteed free from peanuts, nuts, eggs, dairy, artificial flavors/colors, preservatives, cholesterol, and trans fats. As you're eating these delicious fluffy oatmeal treats, you can revel in the fact that a portion of Gak's Snacks profits go toward organizations that provide food allergy research and education. For more information or to order some for yourself, visit their website [ http://www.gakssnacks.com ].

10) DIRECTOR OF DEVELOPMENT CORNER - RECURRING DONATIONS

You might be surprised to find out how easy it is to help VRG every month without having to lift a finger! You can simply go online [ https://www.givedirect.org/donate/?cid=1565 ] one time and set up a monthly or quarterly recurring donation to help support VRG. These donations will help us to continue our ongoing programs, research, and outreach.

11) VRG TO HOST VEGAN DINNER DURING PHILADELPHIA ADA CONFERENCE

CHINESE VEGAN DINNER TO BE HELD
SUNDAY, SEPTEMBER 30, 2007, at 6:00 PM
AT CHARLES PLAZA RESTAURANT
PHILADELPHIA, PA, CHINATOWN

CELEBRATE WORLD VEGETARIAN DAY
The Vegetarian Resource Group will hold a vegan dinner during the American Dietetic Association Food and Nutrition Conference and Expo. Dietitians, Members, and the public are invited. Come meet dietitians from the ADA Vegetarian Nutrition Dietetic Practice Group and VRG staff.

FRESH FRUIT SATAAN IN BIRDS NEST (Taro)
SIZZLING BEEF WITH BLACK BEAN SAUCE (Seitan)
GENERAL TAO'S CHICKEN (Soy)
DRY SAUTEED GREEN BEANS WITH VEGGIES IN SEASON
MIXED VEGETABLE LO MEIN
BROWN AND WHITE RICE

Cost is $22 for adults before September 1. Children are $10. Cost is $25 after September 1. Price includes tax and tip. Payment must be made in advance. Please reserve early as seating is limited. Refunds will be made only if we have a replacement for your seat. Menu subject to change.

Call (410) 366-8343 between 9 a.m. and 5 p.m. Eastern time Monday to Friday; fax (410) 366-8804; email [email protected]; go to the donation button on [ http://www.vrg.org ] and write a note in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.

12) VRG SCHOLARSHIPS & INTERNSHIPS

The VRG will again award $10,000 in college scholarships. Due to the generosity of an anonymous donor, we will give two $5,000 college scholarships to graduating high school students who have promoted vegetarianism in their schools and/or communities. The students must be graduating high school in spring 2008. The deadline is February 20, 2008. For more information or to read about past winners, go to [ http://www.vrg.org/student/scholar.htm ].

Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are helpful for students working toward journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions open throughout the year for all ages (including high school students living in Baltimore). Internships are unpaid. Send resume and cover letter to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

ABOUT THE VEGETARIAN RESOURCE GROUP

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Website: [ http://www.vrg.org ]

The contents of this newsletter, 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 own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

ABOUT VRG-NEWS

VRG-NEWS is the e-mail newsletter of The Vegetarian Resource Group. This is an announcement list so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact us at [email protected]. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to [email protected]. Thanks!

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Contents of VRG-NEWS are copyright 2007 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

VRG-NEWS: The Vegetarian Resource Group Newsletter Editors: Sonja Y. Helman & John L. Cunningham Volume 11, Issue 4 July 2007

CONTENTS