Each issue of Vegetarian Journal
features a column titled Scientific Update by Reed Mangels, PhD, RD with guest
reviewer Kavitha Shankar MS, MBA in this issue. In this column we review recent
scientific papers related to vegetarianism. The latest column covers the topics
of Dairy Product Intake Does Not Reduce Fracture Risk in Women Near or
Post-Menopause, as well as Plant protein May Play a Beneficial Role in
Longevity.
In a national survey commissioned by The Vegetarian Resource Group and conducted online by YouGov, we asked the following questions in 2021 of 8- to 17-year-olds in the United States. For the whole article, see https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf
This interactive program will cover the basics of vegetarian nutrition, the benefits of a vegetarian diet, and practical ideas for becoming vegetarian or moving towards a more plant-based diet. Whether you’re wondering about vitamin B12, protein, or calcium or deciding if going vegetarian could be a healthy choice for you, this program is for you. Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal.
Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal. Registration is required to receive a link and password. Deadline to sign-up will be 1 hour before the program begins.
Links and passwords will be emailed at least 30 minutes before the program. The virtual room will open 3 minutes before the program begins. We do recommend everyone “arrive” at least 10 minutes before the program to ensure you are able to enter the “room.” If you do not receive an email with the program link at least 30 minutes before the program begins, please check your spam and other folders. If still unable to find it, please use the Chat to ask a team member for help. For those under 18 years of age who may be joining us, we recommend that a parent/legal guardian be with you during the meeting. Learn more about Zoom at zoom.us.
*Reminder – Those not on the Guest List will not be considered registered, and will not receive a virtual “ticket”. Registration accepted on a first come first serve basis.
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The Vegetarian Resource Group is a
vegan activist non-profit organization that does outreach all-year-long. For
example, VRG has been participating in numerous virtual events throughout the
USA by providing speakers on a wide variety of vegan topics. We also send
literature free of charge to other groups/individuals doing educational
activities in schools, hospitals, camps, restaurants, libraries, offices, etc.
Our ability to continue doing this depends on people like you! Your donations
allow us to promote the vegan message whenever we’re called upon for
assistance. Please consider becoming a monthly, quarterly, or single-time donor
to The Vegetarian Resource Group.
Thanks so much for your support.
You can make a donation online here: vrg.org/donate
Each issue of Vegetarian Journal features a column
called Nutrition Hotline. In the latest magazine, Reed Mangels, PhD, RD answers
the question “What does evidence-based mean?”
Each year The Vegetarian Resource Group holds an essay contest for children up to age 18. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.
Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2021 for current year of judging.
In the latest issue of Vegetarian Journal, VRG Coordinators Charles Stahler and Debra Wasserman wrote a Note from the Coordinators column titled “How Many Blacks, Latinos, and Asians are Vegetarian & Vegan?”
The latest issue of Vegetarian Journal has an article written by Reed Mangels, PhD, RD
titled “What’s for Lunch? 50 Ideas for Vegan Lunch Bags.” You’ll never run out
of ideas with this list!
HEADS UP: there are two large
categories of lettuce, head lettuce and leaf lettuce. Until recent years, the
most popular head lettuce was iceberg. And why, might you ask, is this
green-on-the-outside, white-on the inside called “iceberg?” No, it has nothing
to do with the Titanic. When iceberg lettuce was first commercialized on a
large scale it had to be covered with ice so it would not wilt during shipping.
There, now you know.
OIL BE DARNED: Lettuce was
originally valued for the oil pressed from its seeds. We’re talking at least 4,500
years ago. There are documents proving that the Persian nation ate lettuce
leaves at least as far back as 600 BCE. The ancient Greeks and Romans valued
lettuce as both a vegetable and a remedy. The word lettuce comes from the Latin
“lactuca,” which comes from “lactus,” which means “milk,” because, when cut,
lettuce leaves tend to give off a milky sap.
GREEN, RED, WHITE, AND
BEYOND: Lettuce leaves are generally green, but they also come in red, white,
pale yellow, and faintly purple Whichever color you choose, be sure the leaves
are glossy, firm and crisp. For head lettuce, be sure the head is dense (the
leaves should be closely packed) and that the head feels heavy for its size.
Leaf lettuce should have firm, crisp leaves that have a clearly defined rib
down the center. Always avoid dull-looking, rusty, soggy or yellowing leaves.
THE GREENER THE LETTUCE…generally the more vitamins and minerals it contains. Most varieties have a fair amount of folic acid (an important B vitamin), are helpful for hydration and are low in calories and sodium. Deep green lettuces, such as romaine or Boston are higher in nutrients then the paler varieties, such as iceberg.
FIRE AND ICE: lettuce is
usually eaten raw, but a classic French garnish, called “chiffonade,” is a
light sauté of shredded lettuce in a small amount of vegetable oil. So, impress
the folks with “petit pois a la francaise,” baby peas with a garnish of sautéed
lettuce. Lettuce can be quickly braised in vegetable stock and place on top of
a cold salad for a “fire and ice” creation. Toss chopped lettuce leaves into
soup right before serving—the broth will cook the leaves. Lettuce gives a
light, refreshing flavor to soups. Add interest to cold lettuce salads by
combining several types of lettuce (bagged, ready-to-use lettuces are great for
this).
Petits Pois a la
Francaise
(Serves 6-8)
2 Tablespoons vegetable oil
of your choice
3 cups freshly shelled or frozen peas 1 cup finely shredded head lettuce, such as Iceberg 1/2 cup chopped green onions (white part only) 1 teaspoon ground black pepper 1/8 teaspoon sweetener
Wash fresh peas and pat dry. If using frozen peas, do not thaw. Heat a large frying pan, add oil. Add peas to the pan and heat and toss briefly, to coat, about one minute. Add all remaining ingredients and toss to combine. Put heat on low, cover, and simmer until peas are just tender, about 5 minutes. Serve immediately.
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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