VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 2
- EARTHKOSHER® JOINT KOSHER-VEGAN CERTIFICATION PROGRAM: INTRODUCING THE "VEGAN VERIFIED" SYMBOL
- SUBWAY® USA VEGGIE PATTIES CONTAIN EGGS AND DAIRY
- VEGANS LESS LIKELY TO HAVE HIGH BLOOD PRESSURE
- REVAMPING A VEGETARIAN, SEVENTH-DAY ADVENTIST SCHOOL LUNCH PROGRAM
- LABELING SURVEY - TELL US WHAT YOU THINK VEGAN PRODUCTS SHOULD NOT CONTAIN
- DIETS HIGH IN ANIMAL FAT INCREASE RISK OF GESTATIONAL DIABETES
- SPECIAL OFFER ON VEGAN PASSOVER COOKBOOKS
- VRG'S VEGAN DINNER AT SUBLIME RESTAURANT, FL - MARCH 4
- MUSHROOM POWDER SUPPLIES VEGAN VITAMIN D
- BETA-CAROTENE IN US BEVERAGES NOT STABILIZED WITH GELATIN, UNLIKE SOME PRODUCTS IN THE UK
- MARCH 2012 IS NATIONAL NUTRITION MONTH
- WHERE'S THE SALT?
- REMINDER: VRG'S VEGETARIAN VIDEO SCHOLARSHIP - DEADLINE APRIL 20!
- NUTRITION HOTLINE: ADAPTING TRADITIONAL SOUTHERN RECIPES
- VRG'S FOOD INGREDIENT GUIDE APP FEATURED ON WPCENTRAL
- About The Vegetarian Resource Group
- About VRG-NEWS
1) EARTHKOSHER® JOINT KOSHER-VEGAN CERTIFICATION PROGRAM: INTRODUCING THE "VEGAN VERIFIED" SYMBOL
by Jeanne Yacoubou, MS
VRG Research Director
Since 2007, EarthKosher® has offered affordable kosher certification services to companies around the world. Founder and CEO Rabbi Zecharyah Tzvi Goldman has a particular interest in certifying "...companies that embody a regard for human health, human dignity and respect the environment." As of December 2011, EarthKosher® certifies over 150 companies in seventeen countries.
To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2012/01/30/earthkosher-joint-kosher-vegan-certification-program-introducing-the-vegan-verified-symbol/ ]
2) SUBWAY® USA VEGGIE PATTIES CONTAIN EGGS AND DAIRY
By Jeanne Yacoubou, MS
VRG Research Director
The VRG recently received a Facebook comment about a January 2012 VRG Blog post on Subway® Canada's vegan patty that has been available for approximately one year as a market option for Subway® Canada restaurants. The Facebook writer asked if the veggie patties which have been available for many years in Subway® USA restaurants were also vegan.
We contacted a senior staff member at Subway® USA in January 2012 who told us that the veggie patty currently available as a market option in all Subway® USA restaurants is "...vegetarian (not vegan) -- it does contain eggs and dairy."
At this time, the veggie patty is not on the Subway® USA national menu. The VRG was informed by Subway® USA that the veggie patties are "commonly seen on the East and West Coasts" where they are most popular among Subway® patrons.
For those in The United States who would like to see their local Subway® offer a vegan patty, the VRG recommends that you contact Subway® at 203-877-4281 and visit them at [ http://www.welovesubway.com ] to voice your opinion.
To support VRG research, donate at: [ https://www.vrg.org/donate ]
3) VEGANS LESS LIKELY TO HAVE HIGH BLOOD PRESSURE
by Reed Mangels, PhD, RD
High blood pressure affects more than a third of Americans and increases the risk for stroke, heart disease, and kidney failure. Researchers at Loma Linda University recently looked at 2000 white Seventh-day Adventists. Subjects were classified as vegan (if they ate meat, poultry, fish, eggs, and dairy less than once a month), lacto-ovo vegetarian (ate meat, poultry, and fish less than once a month), partial vegetarian (ate meat and poultry less than once a month but ate fish monthly or ate meat, poultry, or fish at least once once a month but not weekly), and nonvegetarians. "Meat" includes both red meat and poultry. Although these are not the definitions that are used by vegan and vegetarian organizations, this was how the researchers classified their subjects since the categories reflect the way the subjects ate most of the time. About 10% of those studied were categorized as vegan and more than one-third as lacto-ovo vegetarian.
To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2012/02/01/vegans-less-likely-to-have-high-blood-pressure/ ]
4) REVAMPING A VEGETARIAN, SEVENTH-DAY ADVENTIST SCHOOL LUNCH PROGRAM
By Stephanie Gall, MS, RD and Megan Salazar, dietetic intern
In an effort to improve the nutrition of the vegetarian lunch menu at Vista Ridge Academy, a private Seventh-day Adventist school in Colorado, the old menu was given an overhaul. The new recipes chosen were incorporated into meals that offered a higher standard of nutrient density than those set by the National School Lunch Program (NLSP) and also integrated nutrition standards from various Dietary Reference Intakes (DRIs) set by the American Dietetic Association. Additionally, the new menu incorporated more fresh vegetables, fruits and whole grains but contained less sodium and fat. The resulting menu was more balanced while still maintaining affordability and including foods which were seasonally available. While many aspects of nutrition were improved in the process, there are still many hurdles and challenges with the program. If these can be overcome, the school lunch program at Vista Ridge Academy is sure to be a success as it gets refined for future years. The results from this project have implications in any school system looking to improve their vegetarian offerings or incorporating meatless meals into the school week.
Click here to read the rest of the article: [ http://www.vrg.org/fsupdate/adventist_menus/Revamping_a_Seventh_day_adventist_menu.pdf ]
- Vista Ridge Lunch Brochure [ http://www.vrg.org/fsupdate/adventist_menus/Vista_Ridge_Lunch_Brochure.pdf ]
- Vista Ridge New Menus - Nutrition Analysis [ http://www.vrg.org/fsupdate/adventist_menus/Vista_Ridge_new_menus_nutrition_analysis.pdf ]
- Vista Ridge Yearly Cycle Menu [ http://www.vrg.org/fsupdate/adventist_menus/Vista_Ridge_yearly_cycle menu.pdf ]
- Recipe: Rice & Bean Stacks [ http://www.vrg.org/fsupdate/adventist_menus/recipe _Rice_Bean_Stacks.pdf ]
- Recipe: Roasted Potatoes [ http://www.vrg.org/fsupdate/adventist_menus/recipe_roasted_potatoes.pdf ]
- Recipe: Squiggly Noodles [ http://www.vrg.org/fsupdate/adventist_menus/recipe_squiggly_noodles.pdf ]
- Recipe: Teryiaki Stir-Fry [ http://www.vrg.org/fsupdate/adventist_menus/recipe_teriyaki_stir_fry.pdf ]
- Recipe: Vegetarian Chow Mein [ http://www.vrg.org/fsupdate/adventist_menus/recipe_Vegetarian _Chow_Mein.pdf ]
Please visit [ http://www.vrg.org/fsupdate/index.htm ] for more School Food Service resources.
5) LABELING SURVEY - TELL US WHAT YOU THINK VEGAN PRODUCTS SHOULD NOT CONTAIN
Click the link below to fill out the survey: [ http://www.vrg.org/blog/2012/02/03/labeling-survey-tell-us-what-you-think-vegan-products-should-not-contain/ ]
6) DIETS HIGH IN ANIMAL FAT INCREASE RISK OF GESTATIONAL DIABETES
Gestational diabetes [ http://www.nichd.nih.gov/health/topics/Gestational_Diabetes.cfm ] is a kind of diabetes that occurs during pregnancy. It can cause problems during pregnancy and in the newborn infant. Risk factors for gestational diabetes include being overweight, having a family history of diabetes, and ethnicity. Hispanics, African Americans, Native Americans, Pacific Islanders, Asians, and Asian Indians are at higher risk for developing this condition.
A just-published study examined dietary factors that could increase a woman's risk of developing gestational diabetes.
To read the rest of this article, visit our blog: [ http://www.vrg.org/blog/2012/02/07/diets-high-in-animal-fat-increase-risk-of-gestational-diabetes/ ]
7) SPECIAL OFFER ON VEGAN PASSOVER COOKBOOKS
Need vegan recipes for Passover? Right now we are offering a special:
Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.
Passover begins April 6 and ends April 14.
For ordering call (410)366-8343, send your check to VRG at P.O. Box 1463, Baltimore, Maryland 21203, or go to: [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26 ]
8) VRG'S VEGAN DINNER AT SUBLIME RESTAURANT, FL - MARCH 4
The Vegetarian Resource Group will be hosting a vegan dinner in Fort Lauderdale at Sublime Restaurant on Sunday, March 4th, 2012, at 5:00 PM. Reservations need to be paid in advance, by March 1st, 2012.
Salad: Caesar Salad with house-made lemon-Dijon dressing
Entree: One Choice of Penne Puttanesca (tomato, basil, caper, olive, roasted red pepper), Quiche Lorraine (crispy tempeh, roasted garlic, shallot, tofu, mozzarella, kale salad), or Enchiladas (shredded Gardein, green pepper, brown rice, black bean, cheddar, sour cream)
Dessert: One Choice of Chocolate Nirvana Chocolate Cake, Seasonal Cheesecake, Coconut Cake, Chocolate Macaroons, Apple Crumb Pie A La Mode, or Ice Cream Sundae
COST: $22 for Paid-up VRG members. $50 for non-members
PLEASE reserve with a credit card by calling (410) 366-8343, by March 1, 2012.
Seating is limited. Refunds will only be made if we can replace your seat. We look forward to seeing you!
9) MUSHROOM POWDER SUPPLIES VEGAN VITAMIN D
by Reed Mangels, PhD, RD
Dole Portobello Mushroom Powder's ingredient listing is a quick read - Portobello mushrooms. Mushrooms naturally contain a small amount of vitamin D. Dole exposed mushrooms to ultraviolet light in order to increase the amount of vitamin D in the mushrooms. By drying the vitamin D-rich mushrooms and grinding them into a powder, Dole has created a concentrated source of vitamin D. The mushrooms are a source of vitamin D2, the vegan form of vitamin D. One teaspoon of the mushroom powder provides 600 IU of vitamin D -- enough to meet the recommendations for vitamin D for children and for adults age 70 and younger (1-1/3 teaspoons of the powder would supply 800 IU of vitamin D -- the recommendation for adults older than 70). The mushroom powder can be easily added to hummus, soups, grain dishes, salad dressings, and sauces where it adds a mild mushroom flavor. In a seitan roast, the mushroom powder did not markedly change the taste but was a convenient way to supply the day's worth of vitamin D. The mushroom powder was more evident in High "D" Hummus Dip (recipe available at [ http://www.dole.com/EatRightLanding/EatRightRecipe/RecipeDetail/tabid/596/Default.aspx?contentid=13089 ]) which was delicious but tasted more like a mushroom and onion spread than hummus. I'd bet this would be great on rye bread or crackers.
The limited-supply vitamin D mushroom powder can be ordered online at [ http://www.doledepot.com ] in both 2 oz. and 3.5 oz.bottles. To learn more, visit [ http://www.dole.com/ ] or write to Dole Food Company, One Dole Drive, Westlake Village, CA 91362-7300.
10) BETA-CAROTENE IN US BEVERAGES NOT STABILIZED WITH GELATIN, UNLIKE SOME PRODUCTS IN THE UK
By Jeanne Yacoubou, MS
VRG Research Director
In October 2011, The VRG received an email with this question: "I was...wondering if the color added to butter is vegetarian, because I have heard that beta-carotene is added to it and that gelatin is often used as a stabilizer in beta-carotene."
To read the rest the article, visit our blog: [ http://www.vrg.org/blog/2012/02/15/beta-carotene-in-us-beverages-not-stabilized-with-gelatin-unlike-some-products-in-the-uk/ ]
11) MARCH 2012 IS NATIONAL NUTRITION MONTH
What could be a better time to enlighten your community, your campus, your co-op, or your coworkers about the ethical, environmental, and wholesome food choices highlighted by a vegetarian or vegan diet than during National Nutrition Month®?
VRG is happy to provide vegetarian and vegan outreach materials to support your personal, organizational, or institutional campaign. Our "Vegan Diets in a Nutshell," "Heart Healthy Eating Tips," and "My Vegan Plate" are especially popular brochures at all types of events. Click here to see our catalog of guides and handouts [ http://www.vrg.org/nutshell/ ]. To request any of these materials, send us an email at email@example.com.
We have already been approached by an event coordinator in North Carolina who requested 750 brochures that will be distributed to the general public, registered dietitians, and nutritionists.
We provide guides and handouts free of charge, but donations are greatly appreciated. To contribute to the printing & shipping costs of these materials, please see our donation page: [ http://www.vrg.org/donate ].
National Nutrition Month® is a nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics: [ http://www.eatright.org/nnm/ ].
12) WHERE'S THE SALT?
Most people in the United States eat more salt than is recommended. The 2010 Dietary Guidelines call for less than 2300 milligrams of sodium daily, and less than 1500 milligrams for at-risk groups (non-Hispanic blacks, persons aged greater-than or equal to 51 years, and persons with hypertension, diabetes, and chronic kidney disease). Close to 9 out of 10 Americans who should be consuming less than 2300 milligrams of sodium and a whopping 99% of those who should consume less than 1500 milligrams of sodium exceed these recommendations. That's a problem because excessive sodium increases the risk for high blood pressure and for heart disease and stroke.
If we could identify foods that are the main sources of sodium on a day-to-day basis, we could start taking steps to cut the salt. A new study identifies the top 10 categories - foods that contribute the most sodium to the average American's diet on a daily basis. Here they are, ranked from highest to lowest contributor of sodium:
To read the rest the article, visit our blog: [ http://www.vrg.org/blog/2012/02/20/wheres-the-salt/ ]
13) REMINDER: VRG'S VEGETARIAN VIDEO SCHOLARSHIP - DEADLINE APRIL 20!
One $500 award; two $250 awards!
Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.
Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Aspects of judging include accuracy and judges wanting to share the video with others.
Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.
DEADLINE: April 20, 2012
- Your name
- Street Address, City, State, Zip
- Phone number
- E-mail contact
- Indicate if 18 or older. If you are under 18, please include a parent or guardian's permission for entry and use of the video.
- A brief statement on why you are interested in vegetarianism.
- A link to your video.
- Include Vegetarian Video in the subject line of the e-mail.
Click through to read the rest of the scholarship rules [ http://www.vrg.org/videoscholarship.php ]
Share VRG's Video!
Check out VRG's video, "A Hunter's Guide to His Vegetarian Daughter and His Vegan Son," and share with your friends!
For information about VRG's scholarship for high school seniors, see [ http://www.vrg.org/student/scholar.htm ]
For information about our internships, see [ http://www.vrg.org/student/index.php ]
14) NUTRITION HOTLINE: ADAPTING TRADITIONAL SOUTHERN RECIPES
Question: "I am trying to take my grandmother's Southern recipes and make them healthier. What are some ideas to make them meat-free and more suitable to my diet?"
Answer: There are many delicious ways to make Southern recipes healthier and meat-free. One qualm about Southern food is the amount of saturated and total fat that are present. Many Southern dishes are either pan-fried or deep-fried in a large amount of oil. Fatback, lard, and butter are also heavily used in Southern cooking, as a seasoning, in frying, or in baking. The issues with these fats are the amount used and their saturated fat content. The sodium content of many Southern dishes is also a concern. Greens and fried foods are often heavily salted.
Coming from a Southern background, in the past I have eaten my share of collards cooked with ham hocks. I actually prefer the healthier way to make collards which involves the monounsaturated fat-rich olive oil. Instead of simmering collards with chicken stock and a ham hock, saute collards in olive oil with fresh garlic or garlic powder for a few minutes until the leaves become bright green. You can either serve the greens like this with a side of vinegar or, for more tender greens, add vegetable stock to cover and allow the greens to simmer until the desired texture is reached. If using the vegetable stock method you can either eat as is or place the mixture in a food processor and process, making a thick collard puree. This thick collard puree is perfect as an alternative to mashed potatoes; all you have to do is add a teaspoonful more of olive oil, salt to taste, and, if desired, nutritional yeast.
To make Southern greens with no cooking required, take 10 cups of fresh washed kale with the stems removed (which is about a large 27-ounce bag that could feed 4-6 depending on how much you and your family or guests like kale). For a more rustic dish, rip the kale leaves into small pieces, or for a more refined dish, cut the kale leaves into thin ribbons, the size of shredded cabbage for coleslaw. Place the prepared kale into a bowl. In a food processor, place a handful of raw sunflower seeds, a tablespoon of mustard, 2 teaspoons of nutritional yeast, 1 tablespoon of olive oil, and 1-1/2 tablespoons of your favorite vinegar. Season with salt and pepper and add water to attain a consistency of thick salad dressing, like Caesar salad dressing. Once the desired consistency is attained pour this dressing over the kale leaves, toss, and eat immediately or cover and marinate in the refrigerator for up to one day. Have fun with this dressing recipe by adding other nuts or seeds such as cashews, or pepitas. The great thing about this dressing is that you can add your own flair by adding completely different ingredients like olives, shallots, pickled jalapenos or hot sauce. Whenever I make this kale salad at home it is always different, depending on the ingredients that I find in my pantry.
For me, a characteristic flavor profile of Southern food is smoke. The meat products used in many vegetable dishes tend to add a smoky flavor. One way to attain this smoky flavor without adding meat is grilling. Try taking whole romaine lettuce leaves, and tossing them with olive oil salt and pepper. Place lettuce onto a hot grill and cook until the leaves are wilted but still retaining their color. Serve with the dressing for kale, which is described above, to emphasize the smoky flavor.
Another tasty Southern dish is black-eyed peas, which are sometimes made with fatback or lard. My favorite way to cook black-eyed peas involves a little Asian influence. I use a teaspoon of peanut oil and a 1/4 cup of lite coconut milk per 2 cups of cooked black-eyed peas, or if you like things saucier, add more lite coconut milk and a splash of soy sauce for that fantastic umami flavor. Season with 2 teaspoons each of minced garlic and nutritional yeast; add salt to taste. To make this dish even more hearty serve the black-eyed peas over brown or wild rice.
Written by Amanda Gilley, a Culinary Nutrition student from Johnson & Wales who did an internship with the VRG.
15) VRG'S FOOD INGREDIENT GUIDE APP FEATURED ON WPCENTRAL
VRG's Guide to Vegan and Vegetarian Food Ingredients Windows Phone 7 app is featured on WPCentral today, in honor of Fitness Month: [ http://www.wpcentral.com/fitness-month-windows-phone-helps-make-being-vegetarian-easier ]
Perfect for deciphering ingredient labels while you are on the go, our Guide to Vegan and Vegetarian Food Ingredients [ http://www.vrg.org/ingredients/index.php ] lists the uses, sources, and definitions of 200 common food ingredients. It also states whether the commercial source of the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian.
Windows Phone 7 App
[ http://social.zune.net/redirect?type=phoneApp&id=06ad6608-369f-e011-986b-78e7d1fa76f8 ]
Developed for VRG by Techark Solutions [ http://www.gotechark.com/ ]
iPhone, iPod Touch & iPad App
[ http://itunes.apple.com/us/app/guidetoveganandvegetarianfoodingredients/id443466136?mt=8 ]
Developed for VRG by Catch Productions [ http://www.catchproductions.net/services.php?utm_source=vrg&utm_medium=link&utm_campaign=Ingredients_iphone ]
Print copies of the Guide are available here [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8 ].
The online version is available here [ http://www.vrg.org/ingredients ].
Editor's note: The purpose of our food ingredient research is intended to educate people to enable them to make informed decisions about the foods that they choose to eat. Vegetarians and vegans will draw their own lines at what they will or won't eat. Do what you feel is appropriate for your circumstances. The guide should not be used to criticize others or feel overwhelmed. We live in an imperfect world and do the best we can.
The contents of this blog, 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.
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: firstname.lastname@example.org Website: [ http://www.vrg.org ] Donate: [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]
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.
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@example.com. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to firstname.lastname@example.org. Thanks!
To subscribe, unsubscribe, or otherwise manage your subscription to VRG-NEWS, visit [ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]
If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at [ http://www.vrg.org/vrgnews/ ].
Contents of VRG-NEWS are copyright 2012 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.