If you live in Maryland (especially near Baltimore) or will visiting this area, you might want to dine in one of the many restaurants participating in Maryland Vegan Restaurant Month that is being held through August 28^th this year. Some of the participating establishments include Land of Kush, Golden West Café, Liora, Double Zero, Gangster Vegan Organics, Roland Park Bagels and Sandwiches, Harmony Bakery, Miss Shirley’s, and Treehouse Café and Juice Bar.

For further details, see: https://www.mdveganeats.com/

Breakfast, lunch, brunch, dinner, or an anytime snack! This simple recipe by Leslie Gray Street will come together in a snap and please any crowd. Toss together chopped vegetables like mushrooms, Brussels sprouts and red onion, with shredded hash brown, and flavor with smooth cashew cream and salsa. Everything goes on one sheet pan and after 25 minutes in the oven, your meal is ready to garnish and enjoy! Easy enough for a late night snack. Tasty enough to serve to brunch guests.

Go to this VRG video at https://youtu.be/MgFyjYKAUd0

More videos at:
https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw
https://www.vrg.org/veg_videos.php

VEGETARIAN ESSAY

By McKinnon Schissel, Grade 12

When it comes to vegetarianism, my opinion is very torn. Personally, I am an earth and animal friendly girl. Animals own a big part of my heart. It truly makes me tear up, even cry, whenever I see or hear of a dead animal. In fact, I am the type of girl who freaks out and makes a whole scene in the car whenever squirrels run out into the road and almost get hit. I do not see how people enjoy going out and killing poor innocent animals and bringing them home for food. It makes me so sad knowing innocent animals are killed every day at the expense of humans and their desires. Although, I do not have much room to talk because I eat meat and enjoy it quite a bit.

Growing up, I have been surrounded by meat lovers and men with major hunting hobbies. My dad, uncles, cousins, grandpas, and family-friends all go hunting. Every time they try to talk about their hunting around me I have the exact same reaction. I make comments about how terrible it is and I tear up. No matter who I am talking to about killing these innocent animals, the response is the same. “God made animals to kill other animals,” or “It’s the circle of life, McKinnon,” is what I hear every single time. Without their hunting or the animal hunting of others, I would not get to eat the meat that I enjoy eating every day.

For example, two of my favorite foods are tacos and chicken. I eat chicken more than I eat any other food. I get chicken at every restaurant and fast food place. I truly do not know what I would do if could not eat chicken. I have a big heart for animals, but I do not let that stop me from eating meat. Although that doesn’t mean this can’t change.

Because I have grown up eating meat, it seems impossible to give it up. I have never been a big salad girl, so I would not know what to order at any restaurant. Despite this, a part of me still thinks I could be strong enough to give up meat and become a vegetarian. Between my determination and love for animals, vegetarianism is not entirely an impossible option for me. In fact, more than 25 animals are saved each year because of a vegetarian. This statistic warms my heart. Knowing I am saving animals and benefitting the environment is a good enough reason for me to go vegetarian, but something is stopping me.

I know a couple vegetarians and when asking them why they chose vegetarianism, they had roughly the same answer: their health, the environment, and for the innocent animals that get killed in the process. These are all normal answers, but there was one more answer that stood out, which was that they did not like the feeling or texture of meat in their mouth. Out of all the reasons to go vegetarian, this is the one I do not understand.

I love animals. Sometimes I think that I love animals more than humans. It hurts my heart knowing innocent animals suffer and die every day. I truly wish deep down that there was another way to eat meat without killing these poor creatures. Although no matter how much sympathy I have, I continue to eat meat at the end of the day. I agree and stand by every single reason to be vegetarian, but for some reason I cannot get myself to become one. Maybe one day, with a little more research and thought, I can settle my conflicting opinion on vegetarianism and maybe even become one.

Why I Am Vegan
By Anuragini Barman, age 13

I believe that being vegan is one of the best ways to save the world. Being vegan saves animals, the planet, and our bodies.

In the United States alone, approximately 9 billion chickens and 29 million cows are killed per year according to PETA (People for the Ethical Treatment of Animals)¹. That is more than 1 million chickens an hour. If people stopped eating animals, imagine how many innocent lives could be saved!

Raising livestock accounts for 14.5% of the total human-created greenhouse gas emissions on our planet according to the UN’s Food and Agriculture Organization ². Decreasing meat consumption is a huge and easy way to slow global warming.

Being vegan is a great way to stay healthy. Studies show that vegans and vegetarians have stronger immune systems and are less likely to get certain diseases such as heart disease, type 2 diabetes, and cancer ³.

I have been vegan my whole life. I have always understood why my parents and I are vegan, and I have always been proud that we do everything we can to help animals. I choose to be vegan because it is a great way to change the world.

I am very lucky that my parents are vegan. Having the support of your family and living in an all-vegan household makes being vegan really easy. However not everyone is so supportive. Some of my relatives in India do not approve of my being vegan. They worry that I do not get enough nutrients like protein. On the contrary many plant foods such as beans and tofu are loaded with protein, and vegetables and fruits are full of nutrients! When my mom is not around, they try to smuggle me milk or cheese, or even meat. I always decline as politely as possible and remember that their intentions are good, even if misguided.

While I do not pressure people to become vegan, I do share the benefits and how easy it is. Every two months I present a show on Facebook and YouTube called So Many Kids in the Kitchen ⁴ with five of my friends. We show kids how to make easy, yummy, heathy, vegan meals.

I think that the reasons for being vegan are obvious. You just have to find out what non-vegan foods are really made of. On a camping trip a few weeks ago, one of my friends asked why I eat vegan marshmallows instead of regular ones. When I told her that non-vegan marshmallows have gelatin, which is made from ground-up skin, bones, tendons, and ligaments of cows, pigs, and other animals, she said that she would never eat a non-vegan marshmallow again.

Being vegan saves animals, the planet, and our health. It is super easy to be vegan, and there is really no downside.

¹ peta.org/issues/animals-used-for-food, accessed April 28, 2022

² fao.org/news/story/en/item/197623/icode, accessed April 28, 2022

³ see, for example, vrg.org, pcrm.org, or nutritionfacts.org

⁴ somanycooks.com

For information about The Vegetarian Resource Group annual essay contest, see https://www.vrg.org/essay/

Also, see The Vegetarian Resource Group scholarship contest at https://www.vrg.org/student/scholar.htm

To support VRG education and outreach to young people, donate at www.vrg.org/donate

Or join at https://www.vrg.org/member/2013sv.php

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan 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.

Ever wonder what to do with jackfruit? Vegan Journal Senior Editor Rissa Miller wrote a creative recipe piece highlighting dishes made from jackfruit. Enjoy these recipes: Spiced Breakfast Bars; BBQ Jackfruit and Biscuit Casserole; Sweet and Tangy Jackfruit Meatless Balls; Curry Jackfruit Stew; French Dip Sandwiches; Italian Herb Stuffed Peppers; and Orange Cherry Jackfruit Cake with Pudding Layer.

Read the entire article here: You Don’t Know Jack

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Thanks to Vegetarian Resource Group member Diane Schnaars for sharing her recipe for a no-sodium vegetable broth mix.

Note: All vegetables and spices are dried

1 TB parsley

1 TB onion powder

1-1/2 tsp garlic powder

1 tsp celery seed or dill seed

½ tsp basil

½ tsp marjoram

½ tsp oregano

½ tsp sage or savory

½ tsp thyme

Pulverize together the ingredients above. To make broth, use ½ teaspoon of the above mix per cup of water.

For soup for one, use ½ tsp of the above mix, 1 TB nutritional yeast, pinch of salt, and a cup hot water.

Sophisticated and refreshing, Chef Morgan’s Greek Bowls are sure to please a crowd any time of year. Try her recipe for Greek Marinated Tofu on top of couscous and veggies, all smothered in lemon tahini dressing for lunch, dinner, snacks, or even a meal on the go. See this Vegetarian Resource Group video at: https://youtu.be/Q53AiF75M5k

More videos at:

https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw
https://www.vrg.org/veg_videos.php

Debra Daniels-Zeller’s article “Peach Passion” from The Vegetarian Resource Group features a wide range of vegan peach-based recipes. Enjoy Cinnamon-Peach Oatmeal with Toasted Walnuts; Creamy Peach Salad Dressing; Lime-Cilantro Peach Salsa; Coconut-Peach Soup; Tempeh Teriyaki with Peaches; Grilled Balsamic Peaches; Cardamom-Peach Upside-Down Cake; Peach Cashew Cream; and Lemon-Peach Jasmine Rice Pudding.

Read the entire article here: https://www.vrg.org/journal/vj2006issue2/2006_issue2_peach_passion.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

By Nadely Requena, VRG Intern

Hi there! My name is Nadely Requena and I am a Latina student journalist at the University of Texas at Austin. Most importantly though, I was a Summer 2022 virtual intern for the Eleanor Miltimore Wolff Internship organized by The Vegetarian Resource Group. Today, I am here to tell you all about my experience while embarking on the adventure that is working with VRG. If you’re thinking of applying, I hope my words and internship tasks will inspire you to go through with that decision.

Let’s see… Where do I even begin? One of the most life changing things that occurred during my internship was that I finally went vegan! I initially began my vegetarian journey in 10th grade after learning the appalling practices of the meat industry and its long-lasting effects on the environment. Now, four and a half years later and with the guidance of VRG, I’m very proud that I’ve made the change to become vegan in hopes of living and promoting a more eco-friendly lifestyle.

In more exciting news, I assisted VRG with their phenomenal restaurant guide, interviewed folks for the Vegan Action column in the Vegan Journal, and I reviewed a Korean vegan cookbook and also a newly opened Mexican restaurant in Austin that is 100% vegan. I also led two vegan cooking classes at Christopher’s Place, a residential program providing education, training, and recovery support to formerly homeless men of the Baltimore area. Adding on, I participated in the University of Maryland dietetic intern in-service and learned about the importance of obtaining proper nutrition and being well-educated to speak about different types of diets, avoiding common stereotypes and misconceptions.

Throughout my time with VRG, I have continued to combat the stereotypes that exist for Latino and Hispanic people, educating others on living a more eco-friendly lifestyle while still being budget friendly.

The kitchen has been my home this summer as I had the opportunity to experiment with recipes from different cuisines with ingredients I had never interacted with. It definitely helped me reconquer my confidence in the kitchen as I am now living on my own and not in the university dorms where I had a meal plan.

I have connected with people from all over the world in hopes to not only reconnect with my Latino culture, but to also seek out others who are promoting vegan advocacy through creative outlets.

My internship further established how journalism is the field I want to be in and environmental advocacy and education is vital. My conversations with others showed me how important it is to be well-educated in the field one is choosing to write about. VRG has allowed me to dabble with different types of writing styles and to meet others, further increasing my experience in the field.

Without this internship, I wouldn’t be here with these realizations and most certainly, wouldn’t be able to say that The VRG was a part of my story as a journalist. This organization is also incredibly helpful in providing financial support for their interns. This was ultimately a large reason as to why I decided to embark on this internship. It definitely comes in handy to people such as myself who are low-income college students and are financing their education and life by themselves.

What’s in store for my future? Well first, thank you for that amazing question. I will be beginning my sophomore year at UT in August and will continue my advocacy and education work for the environment, raising mental health awareness, and highlighting issues in low-income communities.

What about VRG you ask? Wow — another great question. I am proud to say I will be interviewing a Latino vegan activist in August for another Vegan Action column and will also continue to help with VRG’s restaurant guide even after my internship concludes. Be on the lookout for future articles as my time with VRG has not ended, it has only begun!

Thank you to the Vegetarian Resource Group, wonderful staff, and donors for giving me this opportunity! It really does mean and does a lot.

For information about VRG internships, see vrg.org/student/index.php

To support VRG internships, donate at vrg.org/donate

And join VRG at https://www.vrg.org/member/2013sv.php

Busboys and Poets is a modern restaurant with several locations in Washington, DC, Maryland, and Virginia. We recently dined at the Baltimore location and greatly enjoyed their food. When you go to the menu on their website, you can select vegan as an option.

Their Vegan BBQ “Chicken” bites are made of soy protein, scallions, and spicy Korean BBQ Sauce. The Tempeh Panini was delicious and filling. Another dish we loved was the Vegan Lover’s Pasta consisting of linguine pasta, crumbled vegan Italian “sausage,” asparagus, mushrooms, and red curry coconut cream sauce served with garlic bread. And of course, we especially enjoyed their vegan cheesecake for dessert.

More info on this restaurant can be found here: https://www.busboysandpoets.com

By Jeanne Yacoubou, MS

In April 2022, The VRG received an email from a reader.

She was concerned about a 2015 VRG blog post on magnesium stearate. In that post, we said: “No examples of tallow-derived magnesium stearate in foods or pharmaceuticals are known.”

The reader commented: “Magnesium stearate in pharmaceuticals is not uncommonly sourced from mammals, and medical products containing magnesium stearate have been associated with life-threatening reactions in people with alpha-gal syndrome.”

What is alpha-gal syndrome?

For readers who may not be aware of alpha-gal syndrome (AGS, also called alpha-gal allergy, red meat allergy, or tick bite meat allergy), the Mayo Clinic reports that AGS is a “…recently identified type of food allergy to red meat and other products made from mammals.” The United States Centers for Disease Control and Prevention (CDC) lists “pork, beef, rabbit, lamb, venison, etc., and products made from mammals (including gelatin, cow’s milk, and milk products)” as potential sources of alpha-gal.

“Alpha-gal” is an abbreviation for a type of sugar molecule, galactose-α-1,3-galactose, found in most mammals, excluding humans. (“α” is the Greek letter, alpha.) It is not found in fish, reptiles, or birds.

Currently, researchers believe that humans acquire the alpha-gal sugar through a tick bite. In some people, the sugar sets off an immune reaction.

If affected individuals later consume any of the animal products listed above, mild to severe allergic reactions, including potentially life-threatening anaphylactic shock, may occur. However, the CDC points out “Not all patients with AGS have reactions to every ingredient containing alpha-gal.” (Bold is CDC’s.)

To date, there is no known treatment for AGS. Prevention, by avoiding tick bites, is key.

What is magnesium stearate?

Magnesium stearate is a common food additive with GRAS status (generally regarded as safe) by the U.S. Food & Drug Administration. It has been used for decades in many foods and beverages including baking products, candy, chewing gum, and spices. Magnesium stearate could function as an emulsifier, binder, thickener, release agent, or anticaking agent in foods and beverages.

Magnesium stearate is also a common inactive ingredient in pharmaceuticals and dietary supplements. In these products, it serves primarily as a lubricant or release agent. In this capacity, it prevents tablets, capsules, or powders from sticking to molding or conveyor belts during manufacturing, or from sticking to packaging after purchase.

Magnesium stearate is made from magnesium (a mineral) and stearic acid (a fatty acid).

Is magnesium stearate derived from animals?

Principal commercial sources of stearic acid used today to make magnesium stearate are cottonseed, coconut, and palm oils. Much less common are animal fats such as tallow or lard.

As of 2022, all of the research on magnesium stearate conducted by The Vegetarian Resource Group (VRG) indicates that plant sources, especially coconut and palm oils, are the major ones used to manufacture magnesium stearate for both food and pharmaceuticals.

For this article, we again contacted several major manufacturers of magnesium stearate in June 2022 to see if anything has changed. We learned:

1. From the Roquette website: “For the manufacture of the whole range of its products, Roquette only uses vegetable raw materials like wheat, maize, potatoes, or pea. No additive or ingredient from animal origin is added to Roquette products. No processing aid from animal origin is used for the manufacture of Roquette products.”

magnesium steareate

We also contacted Roquette through their website contact form and asked: “Is your magnesium steareate derived from an animal source?” The company replied: “No raw materials used in the manufacture of Roquette products are of or are derived from animal origin.”

2. Acme-Hardesty was very clear on their website: “Magnesium stearate can be derived from both animal fats and vegetable oils. At Acme-Hardesty, our product is entirely plant-based.”
3. Mallinckrodtt: Only soy and palm are listed on their website as sources for their magnesium stearate.
4. Lupin Pharmaceuticals: We received the following email.

This email is in follow-up to your request for information on Hydrocodone Bitartrate and Acetaminophen Tablets:

You have enquired “Is the source of magnesium stearate in generic Norco (hydrocodone bitartrate and acetaminophen tablets) derived from animals (beef or pork)?”

Below, please find information pertaining to the above topic(s):
“Please note that magnesium stearate used in Hydrocodone Bitartrate and Acetaminophen tablets is not derived from animal sources.”

This information is intended to provide pertinent technical data which will assist you in forming your own conclusions and making your own decisions regarding the use of Lupin Pharmaceuticals products.

Thank you for your interest in Lupin Pharmaceuticals and our products.

-Lupin Pharmaceuticals Medical Information Services

VRG’s researcher wrote the original magnesium stearate entry after contacting major suppliers of magnesium stearate and many companies that use it. Everyone told us that tallow is no longer used as a source. It may have been in the 1990s and previously, but not now. BSE scares and consumer dislike of animal ingredients were the major reasons given to me. (VRG Note: BSE is the acronym for bovine spongiform encephalopathy.)

Thus we used the caveat that none are known to contain tallow. It’s impossible to prove a negative. We can’t say ‘No magnesium stearate today is from tallow.’’Nor can we say ‘All magnesium stearate is plant-based today.’

We asked the inquirer if she knows of a specific case of a product that contains tallow-derived magnesium stearate. Then we can update the entry by listing it.

We were not provided with any specific examples.

We were directed to a clinical communications published in the Journal of Allergy and Clinical Immunology by Dr. Christine Muglia as lead author and several colleagues.

In that letter, Dr. Muglia described the case of a 48-year-old man suspected of having AGS. He appeared to suffer a negative reaction after taking one or more pharmaceuticals, including over-the-counter medications, that contained magnesium stearate as an inactive ingredient.

The patient’s history was recounted in this way:

“He reported that for the last 25 years, he has had episodes of edema of the larynx and tongue, diffuse hives, dyspnea, wheezing, abdominal cramping, diarrhea, edematous testicles, and a sense of impending doom approximately 4 to 5 hours after eating hamburger, steak, or venison. Reactions typically required treatment with epinephrine. The delay in time between eating dinner and the reaction caused a delay in diagnosis for many years. Notably, he had been a hunter since the age of 11 and had sustained countless tick bites over the years.”

Dr. Muglia et. al. wrote in their letter:

“With avoidance of red meats, he has experienced no reactions; however, he has had symptoms with medications that contain magnesium stearate. After taking medications prescribed as a gelatin capsule, including acetaminophen (Tylenol, McNeil Consumer Healthcare, Fort Washington, Pa) and naproxen (Aleve, Bayer HealthCare LLC, Whippany, NJ), he experienced immediate onset diarrhea and chest tightness, which resolved with the use of diphenhydramine (Benadryl, McNeil Consumer Healthcare, Fort Washington, PA). With lisinopril tablets (Aurobindo Pharma Limited, Hyderbad, India), he experienced laryngeal edema, abdominal cramping, nausea, and diarrhea, which resolved after stopping lisinopril. Approximately 3 to 4 hours after taking hydrocodone bitartrate and/or acetaminophen (Vicodin, AbbVie Inc., North Chicago, IL), he experienced hives, which were relieved 4 hours after the use of diphenhydramine (Benadryl). Similarly, he experienced hives after the use of clonidine.”

The VRG investigated all of the suspected pharmaceuticals in the preceding paragraph. We wanted to determine if the magnesium stearate functioning as an inactive ingredient in these drugs had been sourced from an animal, specifically beef.

Source of magnesium stearate in suspected pharmaceuticals

The VRG researched the following five drugs to determine the source of magnesium stearate used: Tylenol, Aleve, lisinopril, vicodin, and clonidine. Our data are summarized in the following table:

Magnesium stearate in Tylenol

When we first contacted Johnson & Johnson, makers of Tylenol, we asked: “Is the magnesium stearate in the regular strength Tylenol sourced from animals?”

Chris from the Customer Care Center at Johnson & Johnson replied: “We can confirm that the magnesium stearate is synthetic.”

The Vegetarian Resource Group responded: “What do you mean by ‘synthetic’? It could refer to microbial or chemical synthesis.”

Gillian Joy from the Customer Care Center at Johnson & Johnson answered: “Apologies but further information about the source of this is not available.”

A week after receiving this email, The VRG called Johnson & Johnson to attempt to get clarification on their meaning of “synthetic.” We spoke with Erla who stated: “There are no animal byproducts in regular strength Tylenol tablets.” She repeated her co-workers’ info and said – in addition to her previous statement about no animal byproducts – that magnesium stearate is “synthetic.” I asked her to explain synthetic and she said “…not natural; it;s artificial.”

Magnesium stearate in Aleve

The VRG contacted Bayer, the maker of Aleve, and asked: “What is the source of magnesium stearate in Aleve tablets?”

Sheena, Consumer Engagement Specialist at Bayer, replied: “Magnesium Stearate is made up of two substances, a saturated fat called stearic acid and the mineral magnesium. Stearic acid can be found in foods such as eggs, salmon, cotton seed oil, palm oil, and coconut oil.”

We responded: “We’re asking specifically about the source of magnesium stearate in Aleve tablets. Other drug companies say it’s plant-based. Or it could be from beef or pork. What about the source of magnesium stearate in Aleve tablets? I’m not asking about stearic acid and magnesium generally which is what your response is.”

Rory, Consumer Engagement Specialist at Bayer, replied to our email by saying: “After consulting with our brand specialist, they have confirmed that the magnesium stearate is derived from a vegetable source.”

Curious to see how Bayer representatives would respond by telephone, The VRG called and asked about the magnesium stearate in Aleve tablets. We spoke with Sandy who replied: “Magnesium stearate is from egg, salmon, cottonseed, palm, or coconut oil.” When I questioned the accuracy of her statement, Sandy put us on hold to check. She returned to the call and stated “It’s not derived from pork or beef. All five sources are in Aleve.” I asked her to confirm with her supervisor. But we only received a repeat of the previous answer, without a check with a supervisor.

Magnesium stearate in lisinopril

The manufacturer of lisinopril listed in Dr. Muglia’s communication did not respond to our multiple requests for source information about magnesium stearate.

So, The VRG sought information from other manufacturers of this drug.

Prinston Pharmaceuticals sells two formulations of lisinopril. The magnesium stearate in both of them are plant-based. Regarding one formulation from China: “Magnesium stearate used in lisinopril tablets was derived from a plant source.”

Concerning the lisinopril made in the USA: “The source of magnesium stearate in lisinopril tablets is vegetable-based.”

Lupin Pharmaceuticals also makes lisinopril. In response to our inquiry, they replied: “Lupin’s lisinopril tablets do not contain animal material and magnesium stearate used is derived from vegetable sources.”

Magnesium stearate in vicodin

In Dr. Muglia’s communication, AbbVie was given as the manufacturer of vicodin (hydrocodone bitartrate/acetaminophen). When we spoke with AbbVie, John, a Medical Services Specialist, told us that MiKart produces vicodin for them. We called MiKart on three occasions and did not receive a reply.

Mallinkrodt is another company that produces vicodin and norco, a similar drug containing the active ingredients hydrocodone bitartrate and acetaminophen. Both are listed on page 10 of their generics catalog.

The first time we called, a customer service representative told us that magnesium stearate in norco “could be animal-based” but she wasn’t sure. She connected us with Chrissy in another department who said the magnesium stearate in a 5mg/325mg (hydrocodone bitartrate/acetaminophen) dosage of norco was beef-derived. No mention of stearic acid was made.

A couple of weeks later, The Vegetarian Resource Group called to verify this information. Anita on the general customer call line didn’t know for sure and put us through to Chrissy again.

This time, Chrissy said that the magnesium stearate in the two dosages we had specified (10mg hydrocodone bitartrate)/325mg acetaminophen) for both norco and vicodin was plant-based. This is in agreement with the Mallinckrodt website page on the stearates that they sell. They are all soy- or palm oil-derived.

However, this time, Chrissy informed us that stearic acid was also in both norco and vicodin. Their stearic acid was derived from beef.

When The VRG asked why the sources of stearic acid and magnesium stearate were different, Chrissy stated “Our ingredient supply changes. At the current time, the stearic acid we use is from a beef source…But all of the stearates we produce for other pharmaceutical manufacturers are plant-based.”

The VRG also contacted Lupin Pharmaceuticals, another manufacturer of norco. On two separate occasions, Lupin informed us that both magnesium stearate and stearic acid in their product is not derived from animals. In their own words:

“…magnesium stearate used in hydrocodone bitartrate and acetaminophen tablets is not derived from animal sources.”

“…stearic acid used in hydrocodone bitartrate and acetaminophen 5mg/325mg tablet is not derived from any animal origin.”

Magnesium stearate in clonidine

Dr. Muglia’s communication on alpha-gal mentioned clonidine as another drug taken by the patient suspected of having AGS. However, no manufacturer was given.

So, The VRG investigated drug companies to find out information on the magnesium stearate used in clonidine.

Teva Pharmaceuticals told us that “magnesium stearate is not derived from animal sources” in their clonidine.

Lupin Pharmaceuticals also manufactures clonidine. They wrote to us: “Magnesium stearate used in clonidine is derived from vegetable origin.”

Stearic acid as well as all stearates may be of concern in alpha-gal syndrome

The clinical communication sent by Dr. Muglia and colleagues to the Journal of Allergy and Clinical Immunology did not even mention the possibility that stearic acid could be responsible for adverse allergic reactions in people with AGS.

In fact, Dr. Muglia et. al. stated in the letter about their patient:

“The correlation between his reactions to meat and to these medications suggests that the medication reactions may have been due to alpha-gal in the magnesium stearate. Alpha-gal has not been definitively found in magnesium stearate, as this study has yet to be conducted. The correlation is theoretical…Our patient’s reactions to gelatin capsules do not allow us to isolate magnesium stearate as the cross-reactive allergen, because gelatin is also a meat byproduct. His reaction to lisinopril tablets that contain magnesium stearate, but not gelatin, makes the case stronger for cross-reaction between alpha-gal and magnesium stearate, but still does not confirm it.”

She and her team were preoccupied with magnesium stearate only.

Likewise, the email we received from the reader spoke only of magnesium stearate as a potential trigger for alpha-gal syndrome. She said nothing about stearic acid.

This is a perfect example of narrow thinking in science. It occurs when you’re fixated on only one item and nothing else – even the possibility, in this case, of chemical cousins possessing the same capability of causing an adverse allergic reaction as the targeted chemical.

In response to our reader who indicated: “Magnesium stearate in pharmaceuticals is not uncommonly sourced from mammals…,” based on this investigation, we learned the opposite.

From what companies are telling us, magnesium stearate in pharmaceuticals is uncommonly sourced from mammals. Magnesium stearate in pharmaceuticals is commonly plant-based. If you learn of a company that uses an animal source, please let us know. Stearic acid in pharmaceuticals, on the other hand, could be beef-derived, as one company told us about their version of norco.

However, since Lupin Pharmaceuticals reported that stearic acid in their norco was not animal-derived, it’s possible that stearic acid in other drugs is also non-animal sourced.

Note: The VRG contacted Dr. Muglia for this article in May 2022 since the journal communication listed her as the corresponding author. The email address in the article is no longer current. We tracked her down at the medical practice where she is currently on staff. She has not responded yet.

Cautions about stearic acid and magnesium stearate in pharmaceuticals and food products

Through our research, The VRG must caution all people with alpha-gal syndrome (AGS) that it’s important to look into all inactive ingredients of all drugs (including over-the-counter products) with “stearic” OR “stearate” in their names.

Because both stearic acid and stearates are food and beverage ingredients, too, be sure to read all food labels very carefully. To be on the safe side, you should consult with your doctor on whether you should avoid all these products. Also, contact the company to confirm. Readers may be interested in our previous research into magnesium stearate in confections.

Our tips for getting ingredient information from food companies may be helpful.

Often, a food or dietary supplement company will specify the source of ingredients on their product labels. This is not required by law. Nor is it required by law on pharmaceutical labels.

All consumers should also be aware that when patents expire, many different generic versions of drugs enter the market.

Unless you request a specific manufacturer, your pharmacy may select any manufacturer depending on their supply and/or what your insurance dictates.

Nor may a pharmacy be able to meet your request all the time. In addition, a pharmacy’s supply could change from refill to refill.

Another likely possibility is the manufacturer’s sources of ingredients could change at any time – without public announcement.

So, The VRG recommends you contact the drug manufacturer listed on the bottle in your hand about any ingredients before taking it.

Be sure to emphasize that you’re concerned about all inactive ingredients with “stearic” or “stearate” in their names in the drug at a certain dosage. Be sure to specify the dosage. (VRG Note: Calcium stearate is another example of an inactive ingredient with “stearate” in its name.)

If you’re not speaking with a pharmacist when you call, do not assume customer service representatives know what you’re talking about. Ask to see a copy of the list of all inactive ingredients. Then ask about specific ones on the list.

If you’re still unsure about the accuracy of what customer service representatives tell you, ask to speak to a supervisor.

The contents of this posting, our email, our website and our other publications, including Vegetarian Journal and Vegan 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.