VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 14, Issue 2
April 2010

CONTENTS

  1. CALL-A-DIETITIAN DAY - MAY 7, 2010
  2. QUESTIONS ABOUT FATTY ACIDS
  3. GARDEN OF LIFE VITAMIN D3 DERIVED FROM LANOLIN
  4. HOW MANY YOUTH ARE VEGETARIAN? 2010 NATIONAL POLL RESULTS
  5. MARTEK, MANUFACTURER OF VEGAN DHA, TO PRODUCE VEGAN CHONDROITIN
  6. VRG'S VEGAN DINNER IN BOSTON
  7. VRG BOOTHS AT UPCOMING EVENTS
  8. WATER USAGE MATH WORKSHEET
  9. WORKING FOR VEGETARIAN FOOD IN YOUR HIGH SCHOOL
  10. QUESTION ABOUT PEPSIN
  11. JOIN VRG WITH $25 AND GET A COPY OF MEATLESS MEALS FOR FREE!
  12. RECIPE - VEGAN OATMEAL NUT CHOCOLATE CHIP COOKIES
  13. AMERICAN AIRLINES RESTRICTS ITS VEGETARIAN MEAL OPTION
  14. VRG SCHOLARSHIPS & INTERNSHIPS
  15. About The Vegetarian Resource Group
  16. About VRG-NEWS

1) CALL-A-DIETITIAN DAY - MAY 7, 2010

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30 p.m. - 5:30 p.m. EST on Friday, May 7, 2010. To reserve a 20-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Please 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 VRG volunteer since the mid-1980s, holds a Master's Degree in health education and is a Registered Dietitian. Through many different settings, he focuses on plant-based diets to prevent and treat chronic diseases and nutrient deficiencies, particularly for women, seniors, minority populations, and vegetarians. He also presents on other topics, such as reducing food costs and "green" issues. He has been presenting on nutrition and food-related topics since 1997.

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

2) QUESTIONS ABOUT FATTY ACIDS

By Reed Mangels, PhD, RD VRG Nutrition Advisor

A reader writes:

"Hi Reed - Thank you for answering my question. I have been a vegan for six years and have a degree in analytical chemistry. I read your 2007 article carefully several times. Do you feel that attempting to optimize the la to ala ratio is a valid measure? Do you recommend taking a dha supplement? Are nutrients also difficult to obtain from whole chia and sesame seeds?"

For the answer to this question, see our blog:

[ http://www.vrg.org/blog/2010/03/12/questions-about-dha-and-epa/ ]

3) GARDEN OF LIFE VITAMIN D3 DERIVED FROM LANOLIN

By Jeanne Yacoubou, MS
VRG Research Director

In November 2009, a VRG member asked us to confirm with the vitamin company, Garden of Life, what the company told him about their vitamin D3, sold as Vitamin Code Raw Vitamin D3...

Please see this link for the rest of this article:

[ http://www.vrg.org/blog/2010/03/29/garden-of-life-vitamin-d3-derived-from-lanolin/ ]

4) HOW MANY YOUTH ARE VEGETARIAN? 2010 NATIONAL POLL RESULTS

By Charles Stahler

In order to find an estimate of the number of younger "true" vegetarians in the United States, VRG commissioned Harris Interactive® to conduct an online survey querying eight to eighteen year olds with the following:

"Please tell us which of the following foods, if any, do you never eat? I never eat: Meat; Poultry; Fish/Seafood; Dairy Products; Eggs; Honey; I eat all of these foods."

The survey results indicate that 7% of 8- to 18-year-olds never eat meat, while 12% of males ages 10 to 12 stated they don't eat meat. In a 2009 Vegetarian Resource Group Harris poll, a similar 8% of adults said they never eat meat. Note that other surveys which don't use the word "never," are likely to find even more people don't eat meat.

In the poll, 3% of U.S youth indicated they never eat meat, poultry, and fish/seafood. They were classified as vegetarian. About 1/3 of the vegetarians (1% of the U.S. youth population) also never eat dairy, eggs, and honey, and were classified as vegan. An additional 1/3 of the vegetarians (1% of the U.S. youth population) were vegan, except for honey.

Thus, about two-thirds of vegetarians (2% of the U.S. youth population) are either vegan, or vegan except for honey. When marketing to vegetarians, these numbers make a good case for producing vegan products, as well as creating items which will appeal to youth who are not vegetarian, but don't eat meat. Remember that vegans also tend to be the "activists," who will push your product or business.

We would estimate about 1.4 million youth in the United States are vegetarian, while about three million never eat meat. This brings up the "veto factor." When going out to eat, if one individual in a group of youth is vegetarian, the whole group may "veto" a restaurant which only serves meat, and choose a restaurant with a vegetarian alternative. So for restaurants, offering meatless options has more of an impact beyond just meeting the needs of the vegetarians.

To see more details about this and our other polls, please see [ http://www.vrg.org/nutshell/faq.htm#poll ].

5) MARTEK, MANUFACTURER OF VEGAN DHA, TO PRODUCE VEGAN CHONDROITIN

By Jeanne Yacoubou, MS
VRG Research Director

Maryland-based Martek Biosciences Corporation, which created a microalgae-derived form of DHA (docosahexaenoic acid), an omega-3 fatty acid important for brain, eye, and heart health and often derived from fish oil, is formulating a fermentation process using bacteria to create a non-animal derived chondroitin. Chondroitin, believed to be important in joint health, is used by many with osteoarthritis or similar conditions. Currently, chondroitin is derived from the cartilage of sharks and sometimes pigs and cows. For its non-animal chondroitin, Martek is working in conjunction with the Japanese company, Seikagaku.

Martek expects its microbially-derived chondroitin to be on the market in two years. For more information, visit their website at [ http://www.martek.com ].

6) VRG'S VEGAN DINNER IN BOSTON

WHEN: Sunday, November 7, 2010, 6 PM
WHERE: MY THAI CAFE
CHINATOWN, BOSTON, MASSACHUSETTS

The Vegetarian Resource Group will hold a vegan dinner during the American Dietetic Association Food and Nutrition Conference and Expo. Dietitians, VRG members, and the public are invited. Come and meet the dietitians from the ADA Vegetarian Nutrition Dietetic Practice Group. Please reserve early. Hope to see you there.

MENU

Thai Coconut Soup with Tofu
Thai Mango Salad
Yellow Curry with brown rice
Wide Rice Noodles with Chinese Broccoli and Gluten
Fresh Fruit Cocktail
Jasmine tea

This vegan restaurant also sells unique vegan Bubble Tea and vegan cakes. You may want to order takeout after the meal to sample these treats.

COST: $25 before October 1, 2010. $28 after October 1. Children 12 and under are $12. Includes tax and tip. PAYMENT MUST BE MADE IN ADVANCE. Menu subject to change. Please reserve early. Refunds will be made only if we have a replacement for your seat.

Call (410) 366-8343 between 9 AM and 5 PM Eastern Time Monday to Friday; fax (410) 366-8804; click on the donation button at www.vrg.org and write "ADA Dinner" in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.

NAMES:
NUMBER ATTENDING: x $25/person before 10/1/10= $ Enclosed
NAMES ATTENDING:
ADDRESS:
STATE/ZIP:
E-MAIL:
PHONE:
DONATION:
TOTAL ENCLOSED:

7) VRG BOOTHS AT UPCOMING EVENTS

In addition to sending free materials out every day to health, vegetarian, environmental and animal rights groups in all 50 states, The Vegetarian Resource Group does outreach at local and national vegetarian festivals as well as other relevant conferences. In the upcoming several months, VRG will have a booth at the following events:

  • March for the Animals - Druid Hill Park, MD - 4/18
  • Central Florida Earth Day - Orlando, FL - 4/24
  • Save the Planet Day - Columbia, MD - 4/24
  • Veggie Pride Parade - New York City, NY - 5/16
  • Chicago Green Festival - Chicago, IL - 5/22-5/23
  • Richmond Vegetarian Festival - Richmond, VA - 6/19

8) WATER USAGE MATH WORKSHEET

Click the link below to see a new math worksheet (middle/high school level) on water usage. Great for student presentations or integration into curricula. Thanks to VRG volunteer Ellen Tattenbaum for writing these questions!

[ http://www.vrg.org/environment/water_usage_math_worksheet1.php ]

9) WORKING FOR VEGETARIAN FOOD IN YOUR HIGH SCHOOL

By Kali Gibbs, Missouri

( This is an essay excerpted from a Vegetarian Resource Group scholarship application [ http://www.vrg.org/student/scholar.htm ] submitted by Kali. Thanks for her great work and for inspiring her fellow students. )

I hit upon inspiration while looking at vegetarian school menu petitions on the PETA2 website. I began composing a letter to the food-service director of my school, telling how important to me and many others vegetarian and vegan menu options would be. I also began a petition, and over the course of less than one week it accumulated 3 pages of signatures and e-mail addresses. I was so surprised it was so simple. I then took the letter, petition papers, sample menus, a list of food suppliers, and a list of reviews from other schools that had gone through the change, and presented it to the head of the food services.

I asked her about the menu and if it was possible to have meatless options. As simple as that, she respected my request and began serving vegetarian burger patties within a month. She then told me that she was going to add more vegan and vegetarian options to the menu for the student and teachers who wanted them. My original plan was that once a week students would have the option of a vegetarian or vegan meal, but the food service director has made the options available to all teachers and students every day of the week. Originally it was only the burger pattie that was available every day, but that was soon to change.

Weeks later I was in the office working, and the principal stopped me to talk to him; he asked me if I wanted a voice. When I asked him what he meant he told me he would appreciate my being on the school wellness committee. I learned that I was the only student on the committee, and I was a little intimidated. However, I understood my new responsibility and showed up to present my opinions to the people I knew would listen. My request was answered, and one week later another meeting was held in the cafeteria to sample the new vegan lunch options. Only six students showed up, but all six gave great reviews even though not all were vegetarian and none were vegan except me. Several students, however, showed up after school to sample the options and few were displeased. Now a variety of vegan options are available for lunch and soy milk and fresh fruit are often served with cereal for breakfast. All then any student needs to do is sign up for the vegan meal in the mornings before lunch period.

10) QUESTION ABOUT PEPSIN

A reader writes:

I read a book recently that asserts that the rennet used in curdling milk for cheese production comes from the stomachs of calves, lambs, kids or pigs. I have not been able to verify the use of pigs for rennet. I found one source (only one, and I do not know whether it is reliable) that says that since cheese consumption has outstripped the availability of stomachs of ruminant animals (calves, lambs and kids), the enzyme pepsin is now used as well to much the same effect. Is is true that pepsin is obtained from pigs?

Jeanne Yacoubou, MS, VRG Research Director, responds:

No source whom I have contacted, (and I have spoken with many major enzyme manufacturers in the world), has ever claimed that pepsin, by itself, is used to make cheese. Although animal rennet market supply does fluctuate, and this is one reason why animal rennet is not commonly used today to make cheese, the largest source of the enzyme used in cheese making in the United States today is microbial.

Sometimes, cheesemakers, especially those in Europe and Japan seeking a "natural" non-GMO product, use a combination of enzymes, (proteases and lipases), to make their product. But in these cases, the enzymes are generally derived from calves, lambs and kids (i.e., baby goats), not pigs.

11) JOIN VRG WITH $25 AND GET A COPY OF MEATLESS MEALS FOR FREE!

Join The VRG with $25 via our donation form [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ], and receive the Vegetarian Journal for one year and a copy of Meatless Meals for Working People: Quick and Easy Vegetarian Recipes!

Meatless Meals for Working People by Debra Wasserman shows you how to be a vegetarian within your hectic schedule. This book features 100 quick and easy vegan recipes, convenient frozen food ideas, and a chapter on fast packaged foods. A vegetarian spice chart, vegan meal plan, and seasonal party ideas for twelve assist the reader who wants to do more.

Fast meals include Rigatoni Combination and Easy Tostadas. Just a few of the lunch ideas are Mock "Tuna" Salad, Rice Burgers, and Corn Fritters. For dessert try Coconut Clusters, Rice Pudding, Fresh Fruit Salad with Peanut Creme, and Spicy Date Nut Spread.

12) RECIPE - VEGAN OATMEAL NUT CHOCOLATE CHIP COOKIES

Julia Driggers, R.D., shares a recipe for vegan oatmeal nut chocoloate chip cookies:

(Makes About 5 Dozen)

Ingredients:

1 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
3 cups Quick or Old Fashion Oats (uncooked)
1/2 cup Walnut Pieces
1 cup Vegan Chocolate Chips or Carob Chips
2 sticks Earth Balance Vegan Margarine (Soft)
1 cup Vegan Brown Sugar (packed firm)
1/2 cup Vegan Granulated Sugar
2 equivalents of Egg Replacer
1 tsp Vanilla

Preheat oven to 350 degrees F. Combine flour, baking soda, and cinnamon. Add in oats, walnuts, and chocolate chips. Mix well. In separate large bowl, beat together margarine, brown sugar, and granulated sugar until creamy. Add in egg replacer and vanilla. Mix well. Combine flour mixture to margarine mixture and mix. Grease cookie sheet. With a tablespoon drop cookie batter onto pan. Bake 10-14 minutes or until tops are golden brown. Cool. Share these with your friends and make them smile!

Nutritional Information Per Serving
(Serving Size 2 Cookies)

Calories: 164
Fat: 8 gm
Fiber: 2 gm
Carbohydrates: 21 gm
Protein: 2 gm
Sodium: 110 gm
Calcium: 15 mg
Iron: 1 mg

13) AMERICAN AIRLINES RESTRICTS ITS VEGETARIAN MEAL OPTION

by Jeanne Yacoubou, MS
VRG Research Director

We recently received an email from a vegetarian couple who frequently flies on American Airlines business class. They expressed frustration about the lack of vegetarian meals served on most flights. They told us that they usually are served nothing at all and that "it has been close to a decade since we have received a veggie meal option from American. This includes international flights..."

The VRG contacted American for clarification of their vegetarian meal policy. Stephen Jeffery of Customer Relations at American told us that "we no longer offer the option of ordering a special meal in the first class cabin on all domestic non-transcontinental flights (special meals are still available in the first class and business class cabins on transcontinental flights) or in the coach cabin on all domestic flights and on flights to/from the Caribbean, Mexico, Hawaii, Latin America and Canada."

Jeffery explained American's policy in this manner: "This change in
service resulted from an exhaustive competitive analysis of this particular complimentary amenity. The cost savings identified by this reduction in service are significant for us and will help us focus on those of our products and services better valued by our customers."

Jeffery noted that special meals, including a vegetarian option, are still available on flights to Europe, Japan and some Latin American destinations. For more information, he suggested that readers visit:

[ http://www.aa.com/content/travelInformation/duringFlight/dining/specialMeals.jhtml ]

When The VRG followed up with American Airlines on this subject on behalf of the vegetarians who said they were served nothing at all when their request for the vegetarian option was denied, Jeffery stated that "as long as there were sufficient meals aboard, the flight attendant would be more than happy to serve a regular meal in place of a special meal which had been requested but was not delivered."

The VRG recommends that vegetarians request the vegetarian meal option every time they fly. More consumer interest and demand may result in a meal policy modification at American Airlines.

14) VRG SCHOLARSHIPS & INTERNSHIPS

VRG Scholarships 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 2011. The deadline is February 20, 2011. For more information or to read about past winners, go to [ http://www.vrg.org/student/scholar.htm ].

VRG Internships 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

Our health professionals, activists, and educators work with businesses and individuals to bring about healthful changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, bequests, and book sales. The Vegetarian Journal, a print magazine, is a benefit of membership in The VRG. (For more information, please see the Vegetarian Journal online.)

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 ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1561 ]

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!

If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at [ http://www.vrg.org/vrgnews/index.htm ].

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Contents of VRG-NEWS are copyright 2010 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.