By Kalie Ganem, VRG Intern

On August 25, 2018, I along with ten thousand others, had the pleasure of attending Baltimore’s Vegan Soulfest https://www.vegansoulfest.com, a festival of vendors, organizations, and performers all coming together to celebrate veganism. The Vegetarian Resource Group set up our booth there in order to answer questions, distribute recipes, sell merchandise, and spread interest for veganism. I, along with other volunteers Julia, Marcy, Davin, and Matt, spoke to a wide variety of people from all different walks of life, all with one thing in common: a passion for veganism.

We passed out editions of our quarterly magazine Vegetarian Journal, which includes recipes and tips, to everyone who passed by, most of whom took it with enthusiasm at the prospect of new dishes to try. I spoke to many people who were struggling with the diet and needed faith that it was worth the trouble, including the mother of a teenager with an eating disorder, a worried father of vegan children, and a woman trying to add gluten-free to her long list of dietary restrictions. Many asked about alternative sources of protein, to which I responded with a laundry-list of plant-based protein sources they could try. One man revealed that he ran for office and had to hide his vegetarianism from the public for public relation reasons. One woman who particularly struck me was a physician seeking help on selling a plant-based diet to her meat-loving, but consequently sick patients. She talked about frequently hearing how her patients could never give up the taste of a fatty meat diet, and how they had convinced themselves that plants were not healthier so they would not have to change their ways. How were her patients supposed to believe that a change of diet would save their health when organizations that are supposed to be health conscious were recommending meat-loaf as a heart healthy recipe? We discussed how there is so much more work to be done in getting the word out about how good for the body and planet veganism really is, but events like this very festival were taking huge steps in the right direction. We gave her a stack of copies of our Vegetarian Journal to give to her patients to help inform them of the power of veganism.

This experience really touched my heart in so many ways. Other than my own parents, I had never seen anyone besides teenage girls trying these diets, but this festival really opened me up to the large community of vegans. I had gone in with the expectation that I would inspire others to make the change to or further their belief in veganism, which I believe I accomplished on many occasions. What I did not expect is that I myself would be so inspired by the very people I was trying to help. Hearing all their different stories and backgrounds really reminded me why I chose and continue to choose this lifestyle every day. It reaffirmed for me the positivity of both body and soul that comes from eating from the earth. Even though I had been standing and talking in the hot sun all day, I came back from the festival not fatigued, but energized, excited to try the free products I got and inspired by those around me.

To volunteer at future Vegetarian Resource Group outreach booths, contact Donate to The Vegetarian Resource Group

Or join VRG at Join The Vegetarian Resource Group

A recent Vegetarian Journal article by John Westerdahl, PhD, MPG, RDN, FAND, features information on Lenna Frances Cooper, co-founder of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). Not many people know that she was vegetarian and a pioneer in vegetarian nutrition and dietetics.

Lenna achieved much in her nutrition and dietetics career. To give structure and professionalism to the field of dietetics, she was the first to propose the formation of and co-founded the American Dietetic Association (now known as the Academy of Nutrition and Dietetics) in 1917. She became the Academy’s first vice president and later served as the fourteenth president in 1937. During World War I, she was the first Supervising Dietitian for the U.S. Army (1918-1919). In 1929, as a charter member, she became the first president of the Michigan Dietetic Association. Lenna served on the staff of the U.S. Surgeon General and created the Department of Dietetics at the National Institutes of Health. Her greatest renown came as senior author of Nutrition in Health and Disease, used as a textbook for 30 years in dietetic and nursing programs throughout the world.

You can read the complete article here: https://www.vrg.org/journal/vj2018issue3/2018_issue3_nutrition_dietetics.php

Please subscribe to Vegetarian Journal by visiting:
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By Marcy Schveibinz

On their website https://www.target.com/c/wellness-icon-glossary/-/N-gduk0 Target says, “Our icon system makes it easier to make the right choice. To receive an icon, the item has to meet its category’s minimum requirement. If it meets the minimum requirement, the item is awarded icons that highlight what you want to know—so you can easily find what you’re looking for.”

Target’s vegan icon description states, “A product that carries an unqualified independent, third-party certification or on-pack statement relating to the product being 100% vegan.” So it seems Target does not have their own standards, and they rely on the manufacturer.

When I attempted to get further information about Target’s own brand, this is the response I received:

“Thanks for contacting us about follow up for food labeling. We evaluate all claims made on packaging to comply with FDA and USDA regulations and it is our commitment to make claims that are truthful and not misleading. We do not have any information to share at this time in regards to that specific claim.”

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.

The Vegetarian Resource Group received the following request:

Hi, we’re hoping you can help us out with a psychology study we are conducting. We are doing an anonymous survey (20 min or less) about being a vegetarian. Any help spreading the word about the study would be greatly appreciated.

Participants over the age of 18 are eligible to win a $50 Amazon gift card (chances of winning are 1 in 100, draw entries will be confidential and not associated with survey responses).

You can take the survey online at:
https://tamuc.co1.qualtrics.com/jfe/form/SV_6nYet2okoD8e3mB

The survey will be open until September 16th, 2018.

Thank you!
Dr. Courtney Plante, Department of Psychology, MacEwan University, [email protected]
Dr. Stephen Reysen, Department of Psychology & Special Education, Texas A&M University-Commerce, [email protected]

Each issue of Vegetarian Journal includes a column called Veggie Bits. Here we review vegan products that you might want to purchase. In the recent issue Virginia Slothour-Hudnall reviewed several items including the 2 below (as well as other products):

Honey, Sans Bees
Drizzled over waffles, stirred into a hot cup of tea, or baked into muffins, Bumble Bloom’s luscious honey alternatives will instantly sweeten your mood. Each of Bumble Bloom’s four flavors — Classic, Cardamom, Ginger, and Cinnamon — boasts an all-organic ingredient list and a perfect honey consistency that clings to the spoon. The Cinnamon variety packs the most intense olfactory punch, with a warm, enticing aroma that hits as soon as you open the jar and invites you to spoon a hefty dollop into your oatmeal or spread it thickly across toast. The distinctive flavor of the Ginger mock honey sparks thoughts of sesame noodles and glazed carrots and begs to be added to your next stir fry. The rich, sweet Cardamom was an instant favorite for the whole crew, inspiring pairings with masala chai, spiced banana bread, or even simple apple slices. And, of course, the versatile Classic works with each of these and more. Move over, maple syrup — America’s about to have a new favorite Canadian import! Sold in stores in Canada; ships worldwide from www.seebumbleinbloom.com and www.vegansupply.ca.

The Chocolate of Your Dreams
Dear Coco turns the “wow” factor up to 100 with their new Explore Peanut Butter chocolate assortment, featuring rich, silky Peruvian peanut truffles with a touch of heat, heavenly salted caramel, and peanut turtles that strike an intense, perfectly-blended sweet-and-salty note simultaneously. It also includes satisfyingly chunky PB&J cups with just the right dried-cherry-to-dark-chocolate ratio, a delicious and delightfully creative peanut-toffee-and-Old-Bay chocolate bar that’s everything you never knew you wanted, and a mouthwateringly enormous “Colossal Classic Peanut Butter Cup” that beats anything you ate as a child — no contest. These fantastic award-winning vegan chocolates will leave you raving to your friends. Buy online or find a retailer near you at www.dearcoco.com.

To subscribe to Vegetarian Journal, visit:
Subscribe to Vegetarian Journal

The Vegetarian Resource Group will host a vegan dinner at BUSBOYS AND POETS in Washington, DC (About three blocks from the DC Convention Center) on Sunday, October 21, 2018 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD, Mark Rifkin, MS RD, Debra Wasserman, Charles Stahler, and vegetarian dietitians from around the country. All are welcome.

MENU
APPETIZERS:
BBQ Vegan Chicken Bites
Crispy Brussels Sprouts (Brussels sprouts with shallots, agave vinaigrette)
Tabbouleh (Quinoa, parsley, tomatoes, green onions, lemon juice)
ENTRÉE: Beans and Wild Rice (black beans, fresh guacamole, pico de gallo)
DESSERT: Vegan Chocolate Chip Cookie
Fountain Drinks and Iced Tea included

MUST PAY AND RESERVE IN ADVANCE: Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write DC Dietitian Dinner in the Comments.

NAME:
# Attending X $35/person = $
NAMES OF ATTENDEES:
Address:
City/State/Zip:
Email:
Phone:

Donation towards professional outreach: $
Total enclosed: $

The latest Vegetarian Journal features an article titled A Summer Picnic with a Pan-Asian Twist by Zel Allen. Recipes include:

Bánh Mì Stuffed Mushrooms
Marinated Tempeh Stix with Creamy Wasabi Sauce
Chinese-Style Kohlrabi Cakes
Bulgogi (a Korean Main Dish)
Japchae (Vegetable Stir-fry Noodle Dish)
Sweet & Sour Papaya Salad
Pan-Asian Cherry Salad with Papaya Seed Dressing
Singapore Sesame Dressing
Yam Noodle Salad
Chinese Almond Cookies

Read the entire piece here:
https://www.vrg.org/journal/vj2018issue3/2018_issue3_summer_picnic.php

Subscribe to Vegetarian Journal Today!
Subscribe to Vegetarian Journal

By Jeanne Yacoubou, MS

Gellan Gum
Alternative name: E418
Commercial source: microbial fermentation (Sphingomonas elodea on corn, sugar beet or sugar cane)
Used in: beverages (esp. plant-based beverages), dairy, confections, jams, jellies, pie fillings, salad dressings, sauces, cosmetics, personal care and oral care products, pharmaceuticals, pet food, household cleaners
Used for: Gelling, texturizing, thickening, stabilizing, suspending, film-forming, bulking and structuring
Definition: A naturally occurring polysaccharide (carbohydrate) used mainly as a stabilizer & suspension agent in beverages, gellan gum is a common gelatin alternative.
Major Manufacturers: Jason at CP Kelco told us they use “corn syrup” as a fermentation medium. http://www.cpkelco.com/products-gellan-gum.html

Summer at Cinogel Biotech informed us they use “cane sugar or glucose.” She did not respond with more detail. www.cinogel.com

Brooke at TIC Gums wrote by email that they “…use corn derivatives to make the glucose syrup for the fermentation process.” https://www.ticgums.com/products/category/gellan-gum.html

Wen Wu from Opal Biotech stated that they “…use glucose powder to produce gellan gum. Glucose is derived from corn. If requested, we could use cane sugar.” www.opalbiotech.com

Jean-Baptiste of DuPont Danisco responded that “Our plant is located in Europe, and we use some local beet sugar to produce [gellan gum].” http://www.danisco.com/about-dupont/news/news-archive/2017/dupont-nutrition-health-increases-the-appeal-of-dairy-free-drinks/

Classification: Vegan
Definition updated: August 2018

For more information: https://www.vrg.org/blog/…/gellan-gum-in-many-non-dairy-beverages-is-all-vegetabl…

https://foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/gellan-gum/

http://www1.lsbu.ac.uk/water/gellan.html

For information on other ingredients, see https://www.vrg.org/ingredients/index.php

Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD answer the following question in the latest Vegetarian Journal Nutrition Hotline column: “I drink several cups of black tea every day. Recently, I found out that I’m anemic, and my doctor told me to stop drinking tea because it could be interfering with iron absorption. Do I really need to give up my tea?”

Do read the entire Nutrition Hotline column, visit: Nutrition Hotline

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

Please book mark and use this link. Eligible shopping will support our vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas