The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been tabling at a wide variety of events throughout the USA. 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: www.vrg.org/donate

By Reed Mangels, PhD, RD

A recent CNN headline, “Yogurts Can Now Make Limited Claim That They Lower Type 2 Diabetes Risk, FDA Says” caught a Vegetarian Resource Group member’s eye. They wondered if the health claim could appear on all yogurt or only on dairy yogurt.

We took a closer look at FDA’s ruling and learned that the yogurt referred to is only dairy yogurt. Specifically, FDA says that in order for the limited claim to appear on the label, the yogurt must meet FDA’s standard identity for yogurt which says:

Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in paragraph (b) of this section and any of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The ingredients specified in paragraphs (b) and (c) of this section may be homogenized and must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture. One or more of the other optional ingredients specified in paragraph (d) of this section may also be added. Yogurt contains not less than 3.25 percent milkfat, except as provided for in paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling. To extend the shelf life of the food, yogurt may be treated after culturing to inactivate viable microorganisms.

(b) Basic dairy ingredients. Cream, milk, partially skimmed milk, skim milk, or the reconstituted versions of these ingredients may be used alone or in combination.

FDA is allowing a “Qualified Health Claim” on dairy yogurt packages. You can read more about what a Qualified Health Claim is here: https://www.vrg.org/blog/

The move comes in response to a 2018 petition submitted by food and beverage company Danone North America that asked the FDA to approve a Qualified Health Claim related to yogurt and type 2 diabetes. Following a review of research, FDA allowed a Qualified Health Claim on dairy yogurt that says either

Eating yogurt regularly, at least 2 cups (3 servings) per week, may reduce the risk of type 2 diabetes. FDA has concluded that there is limited information supporting this claim. OR Eating yogurt regularly, at least 2 cups (3 servings) per week, may reduce the risk of type 2 diabetes according to limited scientific evidence.

The studies used to support this decision were all observational studies, meaning that researchers asked people what they ate, followed subjects for a number of years, and determined which subjects were diagnosed with type 2 diabetes. Those eating more dairy yogurt were less likely to develop type 2 diabetes than were those eating less dairy yogurt. This could simply be a coincidence or indicate that those who ate more dairy yogurt practiced other behaviors that reduced their risk for diabetes. Studies did not report on the use of non-dairy yogurt,  so we don’t know if this was also associated with a reduced risk of type 2 diabetes.

The FDA suggests that it would not be appropriate to put the Qualified Health Claim on yogurt that exceeds specified amounts of total fat, saturated fat, cholesterol, or sodium. The FDA also encourages food companies to carefully consider “whether to use the claim on products that could contribute significant amounts of added sugars to the diet.” Many dairy yogurts contain generous amounts of added sugars.

To paraphrase Marion Nestle, PhD, MPH, a nutrition expert and professor emerita at New York University, this new Qualified Health Claim should not be taken to mean that all that one needs to do to prevent type 2 diabetes is to eat a couple of cups of dairy yogurt per week.

Perhaps those who want to reduce their risk of type 2 diabetes should consider choosing a healthy vegan diet. A number of studies have found that vegans have a lower risk of type 2 diabetes compared to nonvegetarians (1).

To read more about vegan diets and diabetes see:

Vegan Menu for People with Diabetes

A Vegan Diet May Reduce the Risk of Developing Type 2 Diabetes in Overweight Adults

A Diet Emphasizing Whole Plant Foods Deemed Most Effective in Achieving Remission in Type 2 Diabetes

To read more about vegan yogurt see:

A Guide to Vegan Yogurt (2017)

Using Vegan Yogurt

Reference

1. Craig WJ, Mangels AR, Fresán U, et al. The safe and effective use of plant-based diets with guidelines for health professionals. Nutrients. 2021;13(11):4144.

Photo from Tsion Cafe

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Fresh Life Café, 13895 Hedgewood Dr., Ste. 149, Woodbridge, VA 22193

Serves vegan sandwiches like the “Chicken Pesto” with Ciabatta bread, plant-based chicken, vegan cheese, pesto, and balsamic glaze. Also offers the “Impossible burger” with an Impossible burger patty, lettuce, tomato, vegan cheese, and house sauce.

Peace Love Coffee, Lower Level, 524 S. Main St., St. Charles, MO 63301

Looking for a 100% plant-based coffee shop and bakery? Peace Love Coffee is the place for you! They are dedicated to creating uplifting and delicious foods to empower everyone to eat natural and plant-based meals. From chocolatey brownies to vegan grilled cheese sandwiches, Peace Love Coffee has a plethora of vegan options for your sweet or savory cravings. They also offer vegan coffee and tea options for everyone, including their signature French Toast Latte, Medication Mocha, and Butterfly Iced Tea.

The High Vegan, 8008 Camp Bowie W. Blvd. 110, Ste. B, Fort Worth, TX 76116

The menu reflects multicultural flavors. Touches of Italian cuisine appear throughout including their very popular, Meatballs Marinara Sub with mozzarella feta cheese; BBQ Meatballs Sandwich with smoked Gouda and Rosemary. The creator’s New Orleans roots show in Cajun Dirty Rice & Cajun Chicken Alfredo with garlic, oregano, and creamy vegan Alfredo. Latin American influence is evident in Empanadas—their specialty with your choice of fillings like Pizza Meatza, Beef Enchilada and a touch of Asian flair in Sweet and Spicy Chicken with Thai chili sauce, and more. They offer Hot Dog and Cheeseburger variations too. For Dessert there are Sweet Potato Pie Empanadas and Apple Pie Empanadas.

The Veggie Thali, 1410 Victoria Park Ave., North York, ON M4A 2L8, Canada

The Veggie Thali offers vegan Indian food for a great quick bite to eat or a casual sit down. They have made-to-order steamed basmati rice, roti, or papadum. They also serve veggie kabab wraps, samosas, and veggie biryanis. Check out their Facebook or Instagram page to see all the colorful dishes they have available!

Tsion Café, 763 St. Nicholas Ave., New York, NY 10031

Located in the Sugar Hill neighborhood of upper Manhattan, Tsion Café (pronounced see-on) serves artistically presented Ethiopian, Mediterranean, Israeli, Middle Eastern, and African cuisine. Dishes are all house-made with sustainably sourced, local, organic, ingredients whenever possible. Some appetizers include Sambusas, a thin, flaky dough filled with lentils and Ethiopian Spices, paired with zesty sun-dried tomato dipping sauce, or Fried Breadfruit & stewed brown lentils. One Entrée choice, Mama Africa Bowl, offers Jollof Rice, black-eyed peas cooked in coconut milk, cabbage and beets with tahini, cilantro, and lime sauce. Other possibilities include Duba Tsebhi—spiced Pumpkin & Sweet Potato Stew, or Mushroom Tibs featuring Portobello mushroom, tomatoes, jalapenos, awaze (a spicy-hot Ethiopian spice blend), and fresh herbs. There are a couple of Salad options and several vegetable, bean/legume and rice side dishes cooked with variations of ginger and assorted Ethiopian spice blends as well as Injera–a teff based, fermented Ethiopian flat bread. You’ve likely heard of tea ceremonies, but what about coffee? Very proud of their coffee, on special occasions, Tsion Café performs traditional Ethiopian coffee ceremonies. Among their wide array of Cocktails, there’s even a Kafa Martini crafted with Ethiopian coffee, vodka, and Almande Liqueur. For Dessert there’s Sesame Halva or Malawach (a flat bread comprised of thin, flaky layers similar to puff pastry) with date syrup and roasted coconut.

Vibez, 82 Hutton St., Jersey City, NJ 07307

The café is known for their fresh organic juices, such as the Green or Strong Vibez juices, soul vegan food, such as BBQ Drumsticks and Jerked Steak, and veggie “Fysh” and lentil patties. At Vibez, they consider wellbeing is a lifestyle and have health seminars, live entertainment, private booking, and kids’ activities in their café with private events hosted every Sunday.

Village Kitchen, Decatur Food Hub, 2670 E. College Ave., Decatur, GA, 30030

Black and women-owned, Village Kitchen serves up American classics. Beginning as a catering service, the restaurant has grown, focusing on creating vegan versions of classics and creating fresh and bold dishes that appeal to all five senses. From the “Biscuit and sausage gravy” to the original “Red Velvet Waffles,” Village Kitchen will surely have something for everyone. While there, make sure to try some of their desserts, such as their deep-fried Oreos and deep-fried chocolate chip cookies.

Each issue of Vegan Journal runs a column called Vegan Cooking Tips, by Chef Nancy Berkoff, EdD, RD. In one column Nancy focuses on spinach and offers many ideas for preparing spinach-focused dishes that are quick and easy. For example, Nancy states, “Use spinach anywhere you normally use lettuce—on sandwiches, chopped in wraps or tacos, or in salads. Fresh spinach is a hearty base for entrée salads. Toss fresh spinach with finely diced pineapple, sliced strawberries, chopped pistachios, sunflower seeds or soy nuts, and nutritional yeast. Create a dressing with balsamic vinegar, pineapple juice, and touch of mustard.

“To quickly (and we mean quickly) cook spinach, spray a frying pan with vegetable oil, sprinkle in some chopped fresh or dried garlic, and get the pan hot. Toss in the spinach and flash sauté, turning constantly. This should take one or two minutes, tops.

“Use your stove-sautéed spinach as a hot or cold vegetable with your entrée, as part of a sandwich filling, to top pizza, or added to a tofu scramble. If you would like to make “creamed” spinach, whisk crumbled silken tofu or vegan sour cream into the sautéed greens, just as you are removing them from the stove. If you have leftover cooked spinach, you can purée it and add it to hummus, salad dressings, or soups.”

Read this entire column here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_cooking_tips.php

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

Mangoes are absolutely delicious! Chef Nancy Berkoff, EdD, RD, offers some quick and easy ideas on how to prepare dishes featuring mango. For example: fresh, ripe mangoes can be peeled and eaten right on the spot. Some people jazz up fresh mango with a coating of chili powder and/or a squeeze of lemon. Fresh mango can be added to salsas or used to create a condiment of minced mangoes, onion, and fresh corn. Very ripe mango can be puréed with silken tofu, poured into a prepared pie shell, and frozen for a vegan mango mousse pie. Mango pieces can be tossed on top of hot or cold cereal or yogurt or added to smoothies.

To read the entire article visit: https://www.vrg.org/journal/vj2022issue2/2022_issue2_cooking_tips.php

Subscribe to Vegan Journal: vrg.org/member/2013sv.php

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

Photo from Camp4Real

It’s not too early to find a vegan-friendly summer camp for your children. Here are some possibilities:

Vegan Camps

-Camp4Real in Charlottesville, Virginia serves vegan meals. See: https://www.camp4real.com/summer-camp/

-Veg Eco Camp in Canada serves vegan food: https://vegcamp.ca/

-Vegan Camp in New Jersey serves vegan food: https://tomorrowsadults.org/camp/summer/

Vegan-Friendly Camps

-Camp Zeke is a Jewish camp that will accommodate vegans. They are located in the Pocono Mountains in Lakewood, PA. See: www.campzeke.org

-Mountain Camp in California offers a vegan option at every meal as well as a salad bar. See:  www.mountaincamp.com/about/food-at-summer-camp

-Takodah YMCA camp in New Hampshire offers a vegan option at every meal. See: https://www.camptakodah.org/summer-camp/about/food-nutrition/

Nothing beats a creative salad dressing that’s quick to prepare and toss into your salad mixture. Chef Nancy Berkoff has a few suggestions including Indian Curried Grapefruit Dressing, Thai Peanut-Orange Dressing, Retro Green Goddess Dressing, Italian Sun-dried Tomato-Rosemary Vinaigrette, Chinese Sesame-Soy Dressing, Continental Shallot and Caper Dressing, Southwestern Chili Pepper Dressing, and more.

Read the entire article with recipes for these dressings here: vrg.org/journal/vj2014issue2/2014_issue2_QuickSaladDressings.php

Subscribe to Vegan Journal: vrg.org/member/2013sv.php

photo from Santa Cruz VegFest

April 6^th visit VRG’s booth at Santa Cruz VegFest in California: https://vegfestsantacruz.org/

April 6^th see Vegan Journal Senior Editor Hannah Kaminsky at Texas VegFest in Austin: https://www.texasvegfest.com/

April 21^st VRG volunteer Patricia Welty is distributing copies of Vegan Journal at Planet Virginia in Herndon, Virginia: https://planetseriesevents.org/virginia/

April 21^st visit VRG’s booth at Wilmington VegFest in North Carolina: https://vegfestexpos.com/wilmington-vegfest/

Chef Nancy Berkoff suggests the following:

Combine leftover white or brown rice with any of the following and then microwave or sauté with a small amount of vegetable oil spray:

Savory

• Chopped green bell peppers, chopped tomatoes, chopped parsley, and chopped walnuts
• Chopped parsley, bread crumbs, lemon juice, and minced smoked tofu or seitan
• Chopped green bell peppers, chopped onions, chopped celery, chopped mushrooms, pimentos, cayenne, and paprika
• Cooked wild rice, minced garlic, sautéed onions and mushrooms, and dry sherry
• Red bell peppers, Soyrizo or crumbled vegan sausage, paprika, oregano, and shallots
• Scallions, water chestnuts or jicama, cilantro, and soy sauce
• Chopped fresh parsley, minced garlic, curry powder, and soy margarine
• Forest blend mushrooms (a commercial mixture similar to mixed vegetables available in the produce, refrigerated, dried fruit and vegetable, or soup section in many supermarkets) and sherry

Sweet

• Pineapple and maple syrup
• Peanut, almond, hazelnut, apple, or soy butter, cinnamon, and ginger
• Minced dried apricots, raisins, and almonds
• Shredded coconut, maple syrup, nutmeg, and cloves

Read the entire article here: https://www.vrg.org/journal/vj2006issue2/2006_issue2_tips.php

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