VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 1
January 2012

CONTENTS

  1. VRG'S VEGAN DINNER IN FLORIDA - MARCH 4
  2. VRG'S VEGETARIAN VIDEO SCHOLARSHIP! ONE $500 AWARD, TWO $250 AWARDS!
  3. SPICE UP THIS VALENTINE'S DAY WITH SOME SPECIAL VEGAN TREATS!
  4. CHEF BERKOFF WILL COORDINATE REFRESHMENTS FOR THE DALAI LAMA' LONG BEACH,CA VISIT
  5. THE VEGETARIAN RESOURCE GROUP OFFERS TWO $5,000 COLLEGE SCHOLARSHIPS
  6. VEGETARIAN JOURNAL ISSUE 1, 2011 NOW ONLINE!
  7. ATHLETES & VEGAN/VEGETARIAN DIETS
  8. IL VEGETARIANO, A VEGETARIAN RESTAURANT IN THE HEART OF FLORENCE, ITALY
  9. PAID & UNPAID VEGETARIAN INTERNSHIPS
  10. EAT DRINK EXPLORE INTERVIEW
  11. THANKS TO VEGAN RHODE ISLAND!
  12. SUBWAY CANADA'S VEGAN PATTY AVAILABLE AT SELECT LOCATIONS
  13. 500 OF VRG'S BOOK VEGAN IN VOLUME TO BE DISTRIBUTED TO DINING SERVICES
  14. RIBOFLAVIN (VITAMIN B-2) AND NIACIN (VITAMIN B-3) TYPICALLY VEGAN
  15. TACO BELL SEASONED RICE AND CILANTRO RICE DO NOT CONTAIN CASEIN OR OTHER MILK PROTEINS
  16. THE EVERYTHING VEGAN PREGNANCY BOOK, NOW AVAILABLE!
  17. NEW USDA NUTRITION STANDARDS FOR SCHOOL LUNCH -- LOTS OF POSITIVE CHANGES
  18. About The Vegetarian Resource Group
  19. About VRG-NEWS

1) VRG'S VEGAN DINNER IN FLORIDA - 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 p.m. If you are in the area, please join us. Reservations need to be paid in advance.

MENU
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; mailing a check to VRG, P.O. Box 1463, Baltimore, MD 21203; or paying online at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ] Please write Sublime dinner in the notes section.

Seating is limited. Refunds will only be made if we can replace your seat. We look forward to seeing you!


2) VRG'S VEGETARIAN VIDEO SCHOLARSHIP! ONE $500 AWARD, TWO $250 AWARDS!

The Rules:

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

Please e-mail to vrg@vrg.org:

  • 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 video 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!

http://www.youtube.com/embed/-jOkLm2NEg8?rel=0 ]


3) SPICE UP THIS VALENTINE'S DAY WITH SOME SPECIAL VEGAN TREATS!

Valentine's Day evokes thoughts of something unusual and exotic. Food with spice and decadent chocolate, represents the holiday of love.

For tips on throwing a party whether it be for two or ten check out Vegans Know How to Party by Nancy Berkoff. She gives great party advice, sample menus, and recipes from drinks to desserts and everything in between.

Some entree recipes that follow the standards of unusual include a "Spicy Mandarin Chickpea" recipe from Conveniently Vegan and a "Sweet Indian Rice with Carrots and Dates" from Vegan Meals for One or Two. These recipes are not only exotic with spices and unique ingredients but are also quick and easy.

No other dessert better represents Valentine's Day than chocolate cake. In the book Vegans Know How to Party the recipe for "Moist Chocolate Cake" is a winner. To keep the decadence flowing finish off this chocolate cake with a "Vegan Caramel Sauce" from Vegans Know How to Party. And for those non-chocolate lovers or those short on time use the vegan caramel sauce recipe and a "Cream Cheese Spread with Fruit" recipe from the same book to turn up the romance. How do you go about pushing the love level into overdrive? Use these sauce and spread recipes as dips for fresh fruit and you and your significant other can practice the art of love by feeding each other. So whether you have plenty of time or are short on time and whether you are cooking for two or six, spice up this Valentine's Day with some special vegan treats!

To see the delicious recipes, visit: [ http://www.vrg.org/press/2012valentine.php#recipes ]


4) CHEF BERKOFF WILL COORDINATE REFRESHMENTS FOR THE DALAI LAMA' LONG BEACH, CA VISIT

His Holiness the Dalai Lama will be visiting Long Beach, California for a public talk on April 21, 2012.

The Dalai Lama's teachings include kindness to all living beings, including a very strong statement for better treatment of animals. The Dalai Lama's entourage will be provided with vegetarian meals and refreshments during his stay. All refreshments available to audience members will be vegetarian. Chef Nancy Berkoff will be coordinating this. She is author of:

Vegan Meals For One or Two
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=4 ]
Vegans Know How to Party
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=63 ]

For more information about the event, please visit: [ http://www.facebook.com/events/210123165744569/ ]


5) THE VEGETARIAN RESOURCE GROUP OFFERS TWO $5,000 COLLEGE SCHOLARSHIPS

Due to the generosity of an anonymous donor, The Vegetarian Resource Group will award $10,000 in college scholarship money to graduating U.S. high school students who have promoted vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Two awards of $5,000 each will be given. Entries may only be sent by students graduating from high school in spring 2012. Deadline is February 20, 2012. We will accept applications postmarked on or before February 20, 2012. Early submission is encouraged. Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle.

For more information, visit our scholarship page [ http://www.vrg.org/student/scholar.htm ].


6) VEGETARIAN JOURNAL ISSUE 1, 2011 NOW ONLINE!

Vegetarian Journal Issue 1, 2011 is now online! More back issues can be viewed here [ http://www.vrg.org/journal ].

To subscribe to the Vegetarian Journal and receive the complete print version, you can join online [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ] with $25, call (410) 366-8343 and order by phone with your Mastercard® or Visa®, or complete this form [http://www.vrg.org/journal/subscribe.htm ]

Vegetarian Journal Issue 1, 2011

Features

A Primer for No-Hassle Dinners at Home
http://www.vrg.org/journal/vj2011issue1/2011_issue1_no_hassle.php ]
Debra Daniels-Zeller converts pantry staples into easy suppers.

A Soy-Free, Nut-Free Vegan Meal Plan
http://www.vrg.org/journal/vj2011issue1/2011_issue1_soy_nut_free.php ]
Corey Bivins develops a three-day, allergen-free menu.

Vegan in a Mexican Household
http://www.vrg.org/journal/vj2011issue1/2011_issue1_vegan_mexican_household.php ]
VRG Intern Veronica Lizaola revamps some family recipes.

Wrapping It All Up!
http://www.vrg.org/journal/vj2011issue1/2011_issue1_wraps.php ]
Chef Nancy Berkoff, RD, EdD, introduces creative ideas for sandwich wraps in this issue's Foodservice Update.

2010 VJ Essay Contest Winner - Second Installment
http://www.vrg.org/journal/vj2011issue1/2011_issue1_essay_winner.php ]

Departments

Nutrition Hotline
http://www.vrg.org/journal/vj2011issue1/2011_issue1_nutrition_hotline.php ]
Should we avoid feeding soy to our young daughter? How can a vegan gain weight? And what's the difference between the sugar in fruit and the sugar in cookies?

Back Cover
http://www.vrg.org/journal/vj2011issue1/2011_issue1_back_cover.php ]
New Book From VRG - Vegans Know How to Party!

Thanks to VRG volunteer Celina Chung for her help in converting these articles into HTML! To volunteer to help with these kinds of projects, please email heatherg@vrg.org.


7) ATHLETES & VEGAN/VEGETARIAN DIETS

We've just added a collection of VRG articles and other resources about being a vegan or vegetarian athlete! Check it out here: [ http://www.vrg.org/athlete/ ]


8) IL VEGETARIANO, A VEGETARIAN RESTAURANT IN THE HEART OF FLORENCE, ITALY

By Lindsey Siferd, former VRG Summer Intern

As a vegetarian college student who spent my semester abroad in Florence, Italy, I often have people ask me the question, "How did you maintain your vegetarian diet in Italy?" The answer is, in fact, it was quite easy! While many people associate Florentine cuisine with one of its most famous meat dishes, bistecca fiorentina, they often forget that the Italian diet is heavy on seasonal vegetables, pastas, spices, soups, and bread. I was able to enjoy and cook several Italian vegetarian dishes during my time abroad, and in fact, happened to be lucky enough to live right across the street from one of Florence's most famous vegetarian restaurants, Il Vegetariano [ http://www.il-vegetariano.it/ ].

To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/01/09/il-vegetariano-a-vegetarian-restaurant-in-the-heart-of-florence-italy/ ]


9) PAID & UNPAID VEGETARIAN INTERNSHIPS

The Vegetarian Resource Group has one paid needs-based internship. The Eleanor Wolff Scholarship is a $3,500 paid internship at the VRG office in Baltimore for a student who is motivated to use the knowledge and skills they gain from the internship to impact and make effective change on behalf of vegetarianism.

Eleanor Miltimore Wolff became a committed vegan late in life. Once she learned and understood that dietary choices affected not only one's personal health, but also the health of the planet and the well being of the animals, there was no looking back. Leather shoes and purses, along with non-vegan food products went out the door. Her children and grandchildren were showered with vegan reading material. When she exercised she would sport a T-shirt proclaiming: "I think, therefore I am - a vegetarian". Eleanor was a military censor during World War II, but there was no censoring her commitment to a plant based diet and lifestyle.

In her memory, the Eleanor Wolff Scholarship is a $2,500 paid internship at the VRG office in Baltimore (plus $1,000 toward housing) for a student who:

  • Wants to be an effective change agent on behalf of vegetarianism
  • Is motivated to use knowledge gained from the internship to make a significant impact within his/her world
  • Could not participate in this development effort without a little financial assistance
VRG also offers unpaid internships. If you would like to apply for a VRG internship, please send a resume, writing sample, and cover letter detailing your interests, skills, goals, and vegetarian knowledge to vrg@vrg.org.

If you are applying for the Eleanor Wolff Scholarship internship, please indicate this and include a few paragraphs indicating financial need.

For more information about the internships and to view what past recipients have said of their experiences, click here.
http://www.vrg.org/student/ ]
http://www.vrg.org/student/eleanor_wolff_scholarship.php ]


10) EAT DRINK EXPLORE INTERVIEW

John, VRG's Consumer Research Manager, was recently interviewed by Randol White at Eat Drink Explore [ http://eatdrinkexplore.com ] about tips for new vegetarians as part of their Vegetarian Challenge Week. [ http://eatdrinkexplore.com/index.php/live-learn/vegetarian/663-online-resources-for-new-vegetarians ]


11) THANKS TO VEGAN RHODE ISLAND!

We would like to send a special thanks to Chris Belanger and Karen Krinsky. They featured VRG as both a recipient and sponsor of the charity raffle held at their annual vegan holiday meal last month in Providence, Rhode Island. Over 110 people gathered for an afternoon of like-minded company, fun, great music, and delicious vegan food. Ticket sales were brisk this year bringing in just shy of $600. Chris and Karen kindly rounded up so VRG, along with two other organizations, each received $200! Thank you!!!

Check out Chris' Rhode Island Vegan Guide [ http://www.VeganRI.com/ ], an excellent resource for all things vegan in Rhode Island. In warmer months, Karen runs Like No Udder [ http://www.Like-No-Udder.com/ ], an all-vegan soft serve ice cream truck!


12) SUBWAY CANADA'S VEGAN PATTY AVAILABLE AT SELECT LOCATIONS

by Jeanne Yacoubou, MS
VRG Research Director

Subway® Canada has contracted with a private company to create a vegan patty sold only at Subway® Canada stores which opt to carry it. The legal department at Subway® told The VRG: "Like most products sold at Subway® restaurants, the veggie patty is made following a recipe that is unique to Subway®. As this recipe is exclusive to Subway® restaurants, these exact veggie patties are not available at other restaurants or retail stores."

With the addition of Subway® Canada's own "Totally Vegged" vegan patty as a menu item that Subway® restaurant owners in Canada may carry, Subway® Canada distinguishes itself from other quick service chains, including select Subway® USA restaurants, which offer vegetarian (i.e., containing egg and/or dairy) patties that patrons could also purchase at their local grocery store. As of December 2011, over one hundred locations of the approximately 2,700 Subway® restaurants in Canada carry the "Totally Vegged" patty.

To read the rest of the article, visit our blog:

http://www.vrg.org/blog/2012/01/17/subway-canadas-very-own-totally-vegged-vegan-patty-available-only-at-select-subway-canada-locations/ ]


13) 500 VRG'S BOOK VEGAN IN VOLUME TO BE DISTRIBUTED TO DINING SERVICES

The Humane Society of the United States recently ordered 500 more of VRG's book Vegan in Volume: Vegan Quantity recipes for every occasion [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=10 ] to distribute to dining services. They have already distributed several hundred and said that it has been an "absolute huge success" with both dining services staff and students.


14) RIBOFLAVIN (VITAMIN B-2) AND NIACIN (VITAMIN B-3) TYPICALLY VEGAN

by Jeanne Yacoubou, MS
VRG Research Director

In October 2011, The VRG received an email from a self-described "raw foods vegan" asking about our classification of riboflavin and niacin in The VRG's Guide to Food Ingredients [ http://www.vrg.org/ingredients/index.php ] as "typically vegan" rather than "vegan." She was puzzled because we had classified them as being commercially produced synthetically or microbially. Both of these production methods are described as "vegan" in the Introduction to our Guide, so the reader thought they should be labeled as "vegan." The reader had no success in getting answers about riboflavin and niacin from companies so asked us to look into it.

Recent investigation into these two B vitamins, often found in fortified foods as well as nutritional supplements, proved that they still are largely produced by synthetic methods and by microbial fermentation using all-vegetable growth media for the microbes. However, the VRG conservatively classified niacin and riboflavin as "typically vegan" because of the possibility that these vitamins, widely found in animal products such as milk, organ meats and eggs, could be derived from animal sources in rare cases.

This could be the case, for example, in "natural" products containing these vitamins. Because the Food and Drug Administration (FDA) has not as of yet legally defined the term "natural," companies can and do interpret it broadly. Thus, even if in almost all cases, the commercial sources for niacin and riboflavin are "vegan" as we have defined the word in the Introduction to our Food Ingredients Guide (as mentioned above), we cautiously classify them as "typically vegan" to account for cases where animal products may be used.

The VRG asked several manufacturers of niacin and riboflavin in December 2011 about their starting materials. Lonza, the world's largest manufacturer of niacin, wrote that they start with liquefied petroleum gas (LPG) and other non-animal chemicals. Smaller companies, such as Mason, said that their "natural" niacin was "synthetically derived," while Natural Factors said that their niacin was "a fermented, animal product-free vitamin." Wonder Labs emailed us that their niacin was "produced by microorganisms in the lab...and does not have any animal products in it. It is vegetarian/vegan." NOW Foods said that "niacin's been synthesized chemically for years...I don't think microbes are used at all."

PAT Vitamins carries riboflavin products made through "fermentation using corn starch as the growth medium." Jarrow told us that their riboflavin is "chemically synthesized." Nature's Way told The VRG that they use "a natural fermentation process starting with growth media that contain no animal products." A customer service representative at Nature's Way added that "...because there is not enough riboflavin in natural foods to extract it, it would be cost prohibitive [to source it that way]." She referred to the fermentation product as "'synthetic' meaning 're-created.'" Furthermore, since additional processing is involved, Nature's Way calls its fermentation-produced riboflavin "synthetic."

However, not all companies manufacture riboflavin through chemical synthesis or microbial fermentation. The VRG spoke in January 2012 with Dee Cee Laboratories, who told us that their "natural" riboflavin was an extract of beef, specifically beef liver and kidney concentrate. The VRG called a second time to confirm that this was true and we received that confirmation.

The VRG encourages all readers to contact manufacturers when in doubt about food or supplement ingredients. Note that often, companies distribute products made by other companies so more than one call or email may be required. Double checking on a different day and asking someone else at the company may also be warranted if you receive questionable information. Remember that human beings aren't perfect. A main goal of being vegan is to do the best you can, work towards a better world, and not be critical of others.

The contents of this article, our website, and our other publications, including The Vegetarian Journal [ http://www.vrg.org/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 employees or company statements.Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food ingredients and to purchase The VRG's Guide to Food Ingredients, visit [ http://www.vrg.org/ingredients/index.php ]


15) TACO BELL SEASONED RICE AND CILANTRO RICE DO NOT CONTAIN CASEIN OR OTHER MILK PROTEINS

by Jeanne Yacoubou, MS
VRG Research Director

The VRG noticed an Internet blog entry in December 2011 indicating that Taco Bell® rice contained casein, a milk protein. At one time, some rice served at Taco Bell® contained this dairy ingredient. We reported it: [ http://www.vrg.org/nutshell/fast.htm ]. The VRG was curious to know if Taco Bell® rice currently contained any milk proteins. Currently, the only rice on Taco Bell's® national menu is the Mexican Rice, also referred to as seasoned (red) rice. This rice may be a component in several Taco Bell® meals or ordered by itself as a side dish.

We asked a quality assurance employee at Taco Bell® corporate headquarters who has provided us with information in the past about Taco Bell® menu items. She told us that "there is no casein or other milk protein" in the seasoned rice.

We were also informed that Taco Bell® is currently testing a white cilantro rice in select areas. Like the seasoned rice, the white cilantro rice is free of all dairy-derived ingredients.

For more information on Taco Bell® ingredients in all of its national menu items, visit [ http://www.tacobell.com/nutrition/ingredientstatement ]


16) THE EVERYTHING VEGAN PREGNANCY BOOK, NOW AVAILABLE!

The Vegetarian Resource Group's Nutrition Advisor, Reed Mangels, PhD, RD, has authored The Everything Vegan Pregnancy Book [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81 ] published by Adams Media.

In this 304-page book, Mangels provides information about all aspects of a vegan pregnancy from choosing and working with a health care provider, to developing a vegan-friendly birth plan, to eating healthy throughout pregnancy and beyond.

Chapters include those focused on key nutrients including vitamin B12, iron, zinc, calcium, vitamin D, protein, and iodine. Other chapters address unique consideration in each trimester, labor and delivery, and breast feeding. Practical matters such as shopping, food safety, and social issues for vegans are also covered. The book is filled with helpful lists including top vegan sources of iron, zinc, and calcium; a vegan food guide for pregnancy; snack ideas; and essentials to pack for the hospital or birthing center.

The Everything Vegan Pregnancy Book also includes 150 recipes -- from appetizers to desserts. Expectant parents can feast on Morning Cereal Bars, Tandoori Seitan, Cajun Collard Greens, and Apricot Ginger Sorbet.

Reed wrote the nutrition section for Simply Vegan [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=1 ] published by The Vegetarian Resource Group. She co-authored the 2009 and 2003 Academy of Nutrition and Dietetics position papers on vegetarian diets. She is a Nutrition Editor for Vegetarian Journal [ http://www.vrg.org/journal ].

To order The Everything Vegan Pregnancy Book, send $16.95 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call 410-366-8343 9 a.m. to 5 p.m. Monday to Friday; or visit [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81 ]


17) NEW USDA NUTRITION STANDARDS FOR SCHOOL LUNCH -- LOTS OF POSITIVE CHANGES

The newly-released USDA nutrition standards for school meals [ http://www.ofr.gov/OFRUpload/OFRData/2012-01010_PI.pdf ] include requirements for more fruits and vegetables, more whole-grains, and less salt and fat. In a welcome addition for many vegetarians, schools now have the option to use tofu as a meat alternate for school lunch and school breakfast programs. According to the USDA, approving tofu "allows schools to diversify the sources of protein available to students and better meet the dietary needs of vegetarians and culturally diverse groups in schools." (This is what VRG had suggested in spring, 2011 when we commented [ http://www.regulations.gov/#!documentDetail;D=FNS-2007-0038-1867 ] on the proposed regulations.)

Here are a few more key changes:

  • The new lunch standard calls for 3/4-1 cup of vegetables PLUS
  • 1/2-1 cup of fruit per day; the old standard required only 1/2-3/4 cups of a combination of fruits and vegetables.
  • The new standard for school breakfast doubles the amount of fruit required to be served.
  • At least half of the grains served must be whole grain rich (more than half of the product must be whole grain), effective July, 2012; by 2014, all grains served must be whole grain rich.
  • Schools are required to serve specific amounts of dark green and red/orange vegetables each week; in the past requirements were merely for total amounts of vegetables with no requirements for these more nutritious vegetables.
  • Schools must serve at least 1/2 cup of dried beans or peas each week.
  • Schools are no longer required to serve a meat or meat alternate at breakfast.
  • Any food served must have 0 grams of trans-fat per serving.

These changes will be implemented over the next several years.

To learn more about vegetarian options in school meals programs, please visit: [ http://www.vrg.org/fsupdate/index.htm ]


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: vrg@vrg.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.


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 vrg@vrg.org. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to vrg@vrg.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.