By Jeanne Yacoubou, MS

In October 2018, The VRG received an email from a reader who learned of a product that says it is not vegan due to the xanthan gum.

“I was reading your article about xanthan gum’s veganness and I recently learned of a product that says it is not vegan due to the xanthan gum.”

Secret Aardvark’s https://secretaardvark.com/ FAQ page said:

“All but the Drunken Garlic Black Bean are vegan as well. The one concern is the xanthan in the Drunken Garlic Black Bean. Xanthan can be produced via corn or lactose. We use the lactose produced xanthan as it is the most consistent.”

The VRG checked Secret Aardvark’s website to confirm what our reader had quoted and saw that it was the case. We then contacted the company to find out if its xanthan gum is derived from cow’s milk lactose. TheVRG received this email in November 2018 from self described “Habanero Wrangler” Katie Osborne of Secret Aardvark:

“We’ve recently switched our xanthan gum and it is glucose-based derived from non-GMO corn. We used a lactose-based xanthan for years because the non-GMO corn wasn’t always easy to find but as the market for cleaner label ingredients expand these things become more readily available.”

Secret Aardvark recently updated their website in November 2018 to reflect this change. From their FAQ page https://secretaardvark.com/contact/faqs/

Q: Are your products vegetarian?

A: Yes they are all vegetarian. All but the Spicy Mayo Habanero Hot Sauce are vegan as well. We use xanthan gum that is glucose-based that is derived from non-GMO corn.

[VRG Note: The Spicy Mayo Habenero Sauce contains mayonnaise.]

The VRG is trying to track down the mentioned lactose-derived xanthan gum and source to see if actually dairy derived, and if so, more information. So far, it has appeared that commercially available xanthan gum today is vegan.

The contents of this posting, our 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.

Nothing beats delicious vegan cookies. Take some to your office party or give them as gifts to family and friends. A previous issue of Vegetarian Journal featured some delicious vegan cookie recipes including:

• Cranberry-Applesauce Bars
• Almond Sugar Cookies
• Maple Pecan Bars
• Cinnamon-Chocolate Chip Bars
• Gentle Ginger Cookies
• Banana-Raisin Spice Squares
• Soft Molasses Cookies
• Pineapple-Lemon Cookies
• Unbaked Oatmeal-Peanut Butter Fudgies
• Whole Wheat Raisin-Nut Strips
• Citrus Slices

Read the entire article here:
https://www.vrg.org/journal/vj2004issue4/2004_issue4_cookies.php

Subscribe to Vegetarian Journal by visiting:
https://www.vrg.org/member/2013sv.php

Each issue of Vegetarian Journal features reviews of vegan products that we think our readers would enjoy. The latest issue includes the following reviews:

Lightlife Foods introduced two varieties of vegan filled pasta: Wild Mushroom Ravioli and Veggie Sausage Ravioli.

So Delicious released new flavors in their frozen dessert line that are cashew milk- or coconut milk-based.

Bailey’s Almande almond milk liqueur is perfect for the holiday season.

You can read the entire product Veggie Bits column here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_veggie_bits.php

Subscribe to Vegetarian Journal, by visiting:
https://www.vrg.org/member/2013sv.php

Below are 2 of the scientific updates by Reed Mangels, PhD, RD appearing in the latest issue of Vegetarian Journal.

Another Reason to Choose Whole Grains
We’ve all heard it — “Eat more whole grains.” Yes, we know whole grains are higher in fiber so we’re less likely to be constipated, but are there other benefits of whole grains? And, just what is a whole grain? According to the Whole Grains Council, it’s a grain that still has all the important parts and naturally-occurring nutrients of the grain seed. Whole grains include whole wheat, brown rice, quinoa, and oats. The USDA recommends that at least half of our servings of grains be whole grains, although it would be great to have even more whole grains in our diets.

A recent study suggests that higher whole grain intakes are associated with a lower risk of breast cancer. Researchers followed more than 90,000 women in the United States, checking with them every few years to see what they were eating and how their health was. Women with the highest intake of whole-grain foods [about 1 1/2 servings per day] had the lowest risk of premenopausal breast cancer. If individual whole-grain foods were looked at, the only significant result was that eating more brown rice was associated with a slightly lower risk of premenopausal breast cancer. Women with the highest intakes of white bread had the highest risk of breast cancer, both pre- and post-menopause.

Farvid MS, Cho E, Eliassen AH, Chen WY, Willett WC. 2016. Lifetime grain consumption and breast cancer risk. Breast Cancer Res Treat. 159(2):335-345.

Iodine in Plant Milks
Iodine is a nutrient that is needed for the thyroid gland to function normally. Studies have reported that iodine intakes of vegans in several countries are lower than those of non-vegetarians. Staples of a vegan diet, including most fruits, nuts, and vegetables, are low in iodine, although their iodine content varies depending on the soil they’re grown on and irrigation and fertilization practices. Cow’s milk and other dairy products are a main source of iodine for many people in the United States. These products are not naturally high in iodine. They contain iodine because iodine-containing disinfectants are used to clean milking machines and the iodine from these products ends up in the cow’s milk. Are plant milks a source of iodine? Researchers examined the iodine content of plant milks in the U.S. They analyzed 30 different plant milks from 16 companies. Products were based on soy, almonds, rice, coconuts, pistachios, walnuts, hemp, and cashews. The milks were very low in iodine, containing about 3% as much iodine as cow’s milk. Some have suggested fortifying plant milks with iodine, but presently this is not a common practice. Vegans can get iodine from iodized salt, iodine supplements, and sea vegetables although the amount of iodine in sea vegetables is variable.

Ma W, He X, Braverman L. 2016. Iodine content in milk alternatives. Thyroid. 26(9):1308-10.

To subscribe to Vegetarian Journal, visit:
https://www.vrg.org/member/2013sv.php

Vegetarian Resource Group member Linda Long did vegan cooking classes in Kuwait and you can read all about her experiences in the latest issue of Vegetarian Journal. VRG was able to provide handouts to all the students.

You can read the article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_cooking_classes.php

Subscribe to Vegetarian Journal by visiting:
https://www.vrg.org/member/2013sv.php

Through December 31, 2018, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each (40% discount). This offer is valid in the USA only!

This is a terrific way to share the vegan message, as well as support VRG. Gift subscriptions can be done online by simply typing in your message and the address(s) of the gift recipient(s) in the comments field. Go to: https://www.givedirect.org/donate/?cid=1565

A Vegetarian Journal reader asked the following question in the latest Nutrition Hotline column: “I recently sampled a plant milk made from peas. How does pea milk compare to other plant milks and cow’s milk in terms of nutrition?”

Reed Mangels, PhD, RD’s response can be read here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_nutrition_hotline.php

Subscribe to Vegetarian Journal here:
https://www.vrg.org/member/2013sv.php

Mimi Clark shows you how to make your own vegan candy in the latest issue of Vegetarian Journal. Enjoy Chocolate Peanut Butter Cups, Homemade “Tootsie Rolls,” Chocolatey Peppermint Wavers, Coco-Almond Candies, and Nut Brittle. These would all make perfect holiday gifts!

The article along with recipes can be found here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_holiday_candy.php

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

The foodservice distribution company Sysco is now offering exotic produce from Frieda’s Specialty Produce through its e-Commerce platform, Supplies on the Fly.

Your foodservice can go to: https://www.suppliesonthefly.com

Here are samples of items offered by Frieda’s: https://www.friedas.com/

The Vegetarian Resource Group Book Catalog offers a wide range of vegan books perfect for holiday gifts:

Vegan for One

Simply Vegan
Gluten-Free Tips and Tricks for Vegans
The Kick Diabetes Cookbook
Vegans Know How to Party
Artisan Vegan Cheese
Plant-Powered Families

The Joy of Vegan Baking
The Indian Vegan Kitchen
The 4-Ingredient Vegan
The Almond Milk Cookbook
Vegan Microwave Cookbook
Vegan Soul Kitchen
Vegan Brunch
Vegan Meals for One or Two
The Lowfat Jewish Vegetarian Cookbook
Teff Love

Vegan Seafood: Beyond the Fish Shtick for Vegetarians
More Fabulous Beans
Grills Gone Vegan
Soups On!
Nona’s Italian Kitchen
Food Allergy Survival Guide
The Natural Vegan Kitchen
Asian Fusion
And so many more….

FREE media mail shipping for orders over $30 in the United States only! Inquire about shipping costs outside the USA before placing your order by emailing [email protected].

Visit VRG Book Catalog to order books online and support VRG’s outreach at the same time!