by Jeanne Yacoubou, MS

VRG Research Director

In November and December 2011, The VRG received a few comments about a December 2010 VRG blog post on zein, a corn protein. In that post, zein was described as “non-allergenic.”
http://www.vrg.org/blog/2010/12/13/zein-used-for-shellac-biodegradable-coatings-diapers%E2%80%A6/

At least two companies that extract zein from corn to be manufactured into a wide range of food- and nonfood products describe zein as non-allergenic. The VRG gathered information on zein’s properties from several sources including these two zein companies. Interested readers may visit their websites for more information: http://www.globalprotein.com/zein.html and http://www.inviz.com/product.asp

As of now, corn is not considered “a major food allergen” by the United States Food and Drug Administration (FDA).
http://www.fda.gov/food/labelingnutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm

On its website, the FDA states that the eight identified food allergens: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, and soybeans are responsible for “90%” of all food allergies. The FDA also recognizes that there are over 160 foods that cause allergies in sensitive individuals.
http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/foodlabelingnutrition/foodlabelingguide/ucm064880.htm

Also on the FDA website are personal testimonies describing peoples’ allergic reactions to corn and corn products:

• http://www.fda.gov/ohrms/dockets/dailys/01/Jun01/062901/00P-1322_emc-000076.txt
• http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfmaude/detail.cfm?mdrfoi__id=1514236

Those who wish to see corn added to the FDA’s list of major food allergens are encouraged to write to the FDA and provide testimony as to how corn and corn products are allergenic as demonstrated in the two
links directly given above.

There is some research being done on corn allergies. Readers may view this document for more information:
http://www.pewtrusts.org/uploadedFiles/wwwpewtrustsorg/Reports/Food_and_Biotechnology/hhs_biotech_snapshot.pdf

The contents of this article, our website, and our other publications, including The 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 employees or company statements.Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at
http://www.vrg.org/ingredients/index.php
For updates on ingredients and other information of interest to vegetarians and vegans, please subscribe to our free enewsletter at
http://www.vrg.org/vrgnews/

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by Shelby Jackson, VRG Intern

Starting a vegetarian club in high school is a powerful way to spread the word about the nutritional benefits, animal rights issues and the ecological advantages of vegetarianism. Bringing together individuals with similar ideas and interests makes advocating more enjoyable and productive. When it comes to activism, numbers are important. Every person brings something new and different to the table. Having a multitude of diverse perspectives and skills is valuable when it comes to formulating and executing successful advocacy efforts.

The first step in starting a vegetarian group is to identify the purpose of the club; it could be as simple as educating your peers about the benefits of a vegetarian diet. Later in the process, when you meet with school administrators about starting the club, it will be helpful to be prepared for the questions they will ask. If you can, seek out a core group that can help you start the club. If you do not already have people in mind, you could hang up posters with your contact information around school asking for volunteers who are interested in helping start the club.

Next, you should speak with a school administrator about the necessary steps in starting an official school sponsored club. When I started a vegetarian club in high school, I went straight to the principal to get the necessary forms. Many high schools require that the student interested in founding the club finds a teacher who is willing to serve as the sponsor. In some cases this means that the teacher should also be willing to hold the club meetings in his or her classroom, but this is not always the case. If you do not have a teacher in mind, try asking your friends if they have any ideas. Some schools require signatures in order to demonstrate that students are interested and willing to attend the club’s meetings; these should not be difficult to gather. Kitty Jones, a recent high school graduate, says that her high school required 5 primary members, a mission statement, and the completion of a small form.

The following list includes vegetarian club activities and projects initiated by Kitty’s animal rights club and my high school’s vegetarian club:

• Contact a vegetarian organization and ask for them to send you free flyers, pamphlets, and stickers, or print the PDF handouts that can be found here: http://www.vrg.org/nutshell/.
• Vegan bake sales are a great way to raise money for animal rights or vegetarian organizations, and for letting people taste how delicious vegan food really is. You can even have a group baking party so everyone can be involved and become better acquainted.
• Give away free vegan samples at school or in the community; you can also attach a vegetarian pamphlet to the food.
• Movie screenings are a great way to educate and bring people together. Forks Over Knives, Earthlings, Food, Inc. and The Cove are great movies for those interested in vegetarianism and animal rights.
• Organize a group work day at a local animal sanctuary or shelter.
• At a local fast food or other type of restaurant give out flyers or coupons promoting their vegetarian options; for example a veggie burger at Burger King, a vegan burrito at Chipotle, or the testing of a vegan sandwich at Subway.
• Hold a cat toy and dog treat making party for local shelters.
• Conduct a supply drive for local animal sanctuaries.
• Start a school-wide petition against dissection.
• Petition for the school to offer more vegan options, such as soymilk and veggie burgers in the cafeteria. For more information, see: http://www.vrg.org/teen/high_school_cafeteria.php.
• Campaign for district-wide Meat Free Mondays.
• Host dinner nights where members of the club can cook a vegetarian meal together, relax, and hang out.
• Organize a raffle fundraiser to raise money for the club in order to cover the cost of food handouts and bake sale supplies.
• Promote a “kindness to animals week” where students can sign pledges of kind things they will do for animals (like go vegetarian for a day, week, or forever, boycott the circus, etc.) and post them all over the school.
• Prepare a discussion topic or theme for every meeting to help keep things structured.
• Take turns bringing in vegetarian-related articles to promote an environment of collaborative learning.
• Take group photos holding signs that address a particular company, followed by “stop testing on animals,” and mail it to that company.
• As a group, host an animal rights information table in the student lounge or other area with a lot of student traffic.

Invite guest speakers such as local activists in your community or leaders in local animal rights organizations.

• Make animal shaped posters advertising the club, meeting time, and location.

If your school uses video announcements, make a creative video to promote your club. If you do not have a video camera, use photos to create a stop motion video using fruits and vegetables. For inspiration, check out the one I made in high school: http://www.youtube.com/watch?v=-vHDneuS4vY

• Prepare PowerPoint presentations to help inform the club about issues such as animal testing and the hidden animal ingredients that vegetarians sometimes overlook.
• Ask your librarian if your club could create an animal rights library display complete with vegetarian books, cookbooks, and vegetarian pamphlets.
• Ask the activities director at your school if you could sell vegan snacks at school events, and be sure to include a sign indicating that the food is cruelty-free and vegan.
• Use some of the club’s earnings to purchase an animal suit to wear to help bring attention to your campaigns and advocacy efforts.
• Organize events to celebrate World Vegetarian Day on October 1st and National Meatout Day on March 20th.
• Create a design for a club t-shirt and take it to a local shirt screening business. Wearing cool vegetarian shirts around school is a great way to make the group known.
• Create a Facebook page for you student group where you can post up-to-date information about the vegetarian movement and send out invites to activities and events.
• Contact local vegetarian/vegan restaurants and ask if they would be willing to donate food to your group meetings. A bakery near Kitty’s school donated over-baked vegan donuts which helped boost the meeting turn out.
• Start a vegetarian mentoring program within your school. Interested club members can serve as mentors to those looking for guidance as they make the transition to a vegetarian diet. This program is also useful for vegetarians who are looking to become vegan.

Be creative about the promotion of your club and the activities you plan. Feel free to think of things not listed in this article and be sure to ask your group for ideas. An important thing to always emphasize is the inclusiveness of the club; an open membership is the best way to reach the most people. Never exclude someone from your club because they are not vegetarian. It may be helpful to hold elections at the second or third club meeting. It is a good idea to elect a president who will lead the meetings, a vice president who plans events, a treasurer who handles funds, and a secretary who records and reads minutes. If your club is smaller, you may want to combine officer tasks to only a few positions; if your club becomes larger, you may want to add additional officers, such as a publicity officer.

Remember that even when only a few people attend, you are still making an impact. Even on days when nobody showed up at meetings, Kitty sat by herself writing letters urging companies to be more compassionate toward animals. Independent projects such as this are still tremendously helpful, and Kitty’s friends later told her how her dedication inspired them. Starting a vegetarian club is hugely rewarding and easier than you would think. A single vegetarian holds great potential in terms of who he or she may influence; a group of vegetarians working together holds even more. Vegetarian clubs are a powerful force for the vegetarian movement. Though you may get frustrated at times, remember that if you work hard enough, your group will only gain momentum, the going will get easier, and you will accomplish more than you ever thought imaginable.

For more information about starting a student group, see: http://www.vrg.org/activist/student.htm and http://www.vrg.org/blog/2012/06/25/how-can-you-start-a-vegan-club-in-high-school/.

We’re hiring! The Vegetarian Resource Group, a vegan non-profit, seeks part-time staff member knowledgeable in vegetarianism to coordinate, edit, design, and lay out the quarterly Vegetarian Journal, as well as perform other miscellaneous editing and layout tasks. Must plan and complete projects on a strict deadline, work as part of a team, and be knowledgeable in Quark and Photoshop. Position is in Baltimore office. Five to ten hours per week. Send cover letter, salary requirements, and writing and layout samples to Editor Job, [email protected], or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Vegans, like the general population, sometimes need to be following a special diet. The Vegetarian Resource Group has some gluten-free, food allergy, and weight loss books that might make your life easier.

Food Allergy Survival Guide
By Vesanto Melina, MS, RD, Jo Stepaniak, and Dina Aronson, MS, RD

If you or someone you know has a diagnosed or suspected food allergy, here’s help! Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families. The authors offer a unique combination of scientific research, culinary expertise, and practical tips abase on sound experience to help you plan nutritionally sound and satisfying meals.

With their help you can:

• Discover how to avoid the foods and ingredients that trigger reactions.
• Pinpoint the foods that can cause or contribute to symptoms of arthritis, asthma, ADHD, candida, celiac disease, dermatitis, depression, digestive disorders, fatigue, migraines, and other conditions.
• Learn how to substitute healthful, plant-based ingredients for allergenic ingredients in recipes.
• Find “hidden” culprits in prepared foods.
• Understand the latest food labeling regulations, and become an efficient and sophisticated food shopper.
• Prepare over 100 recipes, free of the most common food allergens.

A diet free of “problem” foods doesn’t have to be limiting or boring. Uncover a new world of delicious and nourishing dishes, from the familiar to the exotic, that will appeal to everyone, whether or not they have food sensitivities.

Enjoy:
Wheat- and dairy-free cakes, cookies, quick breads, pie crusts, and pizza
Soy-free meatless entrées
Main-dish salads and baked potatoes
Dairy-free sauces and soups
Egg-free breakfast dishes and desserts

The Gluten-Free Vegan
By Susan O’Brien

If you have a gluten sensitivity or food allergy, you know how difficult it can be to eat well without feeling deprived. Now, great-tasting gluten-free, dairy-free, animal-free meals have never been simpler. With 150 recipes, The Gluten-Free Vegan makes it easy to get creative and healthy dinners on the table.

Gourmet cook Susan O’Brien, author of Gluten-Free, Sugar-Free Cooking, is a food-allergy sufferer herself. In The Gluten-Free Vegan, she shows you how to make a wider range of dishes that are both gluten-free and vegan, including:

• Mexican Quinoa Salad
• Yam Enchiladas with Pomegranate Sauce
• Peach and Blueberry Cobbler
• Stuffed Butternut Squash
• Asparagus Risotto
• Pumpkin Scones
• No-Bake Chocolate Cookies
• Italian Style Pasta and No-Meat Meatballs
• Fresh Avocado and Cucumber Soup
• Coconut Pancakes

Also included are tips on food substitutions, raw and organic foods, quick preparation, and resources for easily finding ingredients. Whether you have celiac disease and want to adopt a vegan lifestyle or are already vegan and trying to eliminate gluten from you diet, The Gluten-Free Vegan offers solutions for anyone seeking a new—and delicious—approach to healthier eating.

Appetite for Reduction
By Isa Chandra Moskowitz

A lot of people assume that most, if not all, vegans are slender. Ms. Moskowtiz understands this is a myth and has authored a weight-loss cookbook to help vegans and other readers shed extra pounds. Appetite for Reduction features 125 recipes that are low in calories but rank high for substance and creativity. Symbols indicate if a dish is gluten-free and/or soy-free and whether it can be prepared in fewer than 30 minutes. Helpful hints are also found throughout this work. Many people hear the word ‘salad’ and think ‘diet food.’ The salads in this book, however, are quite hearty. Examples include Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette and Catalan Couscous Salad with Pears with Romesco Dressing.

Among the side dishes, you will discover a Cranberry-Cashew Biryani, Scallion Potato Pancakes, and OMG Oven-Baked Onion Rings. Great vegetable-based choices include Jerk Asparagus, Pineapple Collards, and Braised Cabbage with Seitan.

Isa’s main dishes are divided into several categories, including bean dishes such as Caribbean Curried Black-Eyed Peas with Plantains. You’ll find the likes of Tamarind BBQ Tempeh and Sweet Potatoes among the tofu and tempeh dishes, and the pasta and noodle entrées feature Ginger Bok Choy and Soba and Cajun Beanballs and Spaghetti. You’ll also find a variety of satisfying soups, stews, curries, and chili, including Cauliflower Pesto Soup, Chili Verde con Papas, Kidney Bean and Butternut Jamba Stew, Potato-Spinach Curry, and Smoky Split Pea Soup.

There are no dessert recipes; after all, this is a weight-loss book. You will, however, find gorgeous color photos in this cookbook, as well as nutritional analyses.

By Shelby Jackson, VRG Intern

Designing your own service project that engages with an issue you and your friends care passionately about can be an extremely rewarding and enjoyable experience. In high school, my friends and I distributed free vegetarian burritos to the homeless. Our project was simple: we would fundraise, use the money to purchase and prepare burritos, and distribute them to the homeless.

This project was an informal operation, and sometimes my friends and I would use the ingredients we found in whatever house we happened to be hanging out in. Other times, we would ask our friends and family for money or we’d contribute from our own pockets. Burritos are just about the easiest and cheapest thing to make, and how you make them can really just depend on what ingredients are available at the grocery store. Its saves money to buy unprepared, bagged beans, and you can cook, drain, and mash them up to create your own refried beans. Spread them on some flour tortillas with a bit of chunky salsa, sautéed peppers and onion, and you’ve got a delicious, nutritious, cheap meal. You can use wax paper to wrap the burrito and secure it with a rubber band. My friends and I drove to the locations where homeless people were known to be, and we passed the burritos out to anyone who wanted one.

Some cities have strict regulations when it comes to feeding the homeless, so be sure to do a bit of research before you get started. Depending on where you live, it might be a good idea to work with an already established organization. You can work with them to incorporate healthier, meat-less options. Find cheap vegetarian recipes that can be easily prepared, and share them with the organization providing the meals. Inform them about the nutritional benefits of meal-less meals, and advocate that the homeless deserve better, more nutritious foods.

Though my friends and I would often eat burritos together, and the project was initially an extension of this time we spent together, Operation Burrito was also something that was very meaningful to us. My first year as a vegan was a time of great confusion, realization and frustration. Before becoming vegan, I was vegetarian for four years. Motivated by a deep appreciation and love for animals, I was not yet aware of the environmental degradation coinciding with an omnivorous diet, the health benefits of a vegan diet, or the implications meat eating has on global food distribution. The latter was what inspired me to become vegan, and my new found understanding of my relation to such pervasive global food inequity was difficult for me to comprehend. I could not understand why the astounding nature of global food disparities – and how truly unsustainable meat consumption is – had not been revealed to me sooner, and worse, why nobody seemed to care.

Operation Burrito provided me a way to channel my frustration with such widespread food injustice in a way that would allow me to help my community. It was a platform for critical discussion among my friends, and was a way for us to make a small difference in the lives of those unable to attain enough food. Our efforts were appreciated by those who ate our burritos, and we were, in a small way, able to feel slightly better about our place in the global scheme of things.

The Vegetarian Resource Group is proud to present Gretchen Coleman of Des Moines, Iowa with a $5,000 scholarship for her work in promoting vegetarianism in her community and her outstanding effort towards providing healthy, vegetarian food for the hungry.

From its start when she was in third grade, Gretchen’s vegetarianism was a struggle for her family to understand. “Being from Iowa,” says
Gretchen, “the diet is typically a ‘meat and potatoes’ type of meal.” Gretchen began to question this lifestyle that was so inherent to her
family from a young age. To her, the idea of eating something that was once alive and breathing seemed “like the most selfish thing,” and she
decided to stop eating meat.

In her first year of high school, Gretchen began working at Fresh Café and Market, a restaurant serving fresh and seasonal smoothies and sandwiches. Before Gretchen was employed at Fresh Café and Market, it did serve fish and chicken, but since she joined their staff, she encouraged and assisted them to stop selling any meat or fish. This job has demonstrated and increased Gretchen’s awareness about vegetarian issues, knowledge about vegetarian health, and dedication to the vegetarian lifestyle. Through her job, she talks to both vegetarians and non-vegetarians alike about the health benefits of vegetarianism and the reasons for living a meat-free life.

Gretchen also has devoted over 200 hours to community service during high school. She worked on the student board of Meals from the Heartland, a group that provides vegetarian meals to hungry people in Des Moines, as well as Haiti and some parts of Africa and the United States. This year, Gretchen helped organize fundraisers and made over $1,500 for the organization. She also has given her time at a local animal shelter, as a dog volunteer, making sure the dogs stay happy and get an adequate amount of attention each day.

Gretchen hopes to continue influencing people to lead healthier vegetarian lifestyles throughout college and plans to study dietetics. “I know I can make a huge difference in the lives of people by promoting natural and vegetarian living,” says Gretchen.

For more information about The Vegetarian Resource Group scholarships, see http://www.vrg.org/student/scholar.htm

To donate towards future scholarships, please visit http://www.vrg.org/donate

By Hillary Blunt, VRG Intern

The Vegetarian Resource Group is proud to award Kyana ‘Kitty’ Jones, a 2012 graduate of Shorecrest High School, in Washington state, a $5000 scholarship for her outstanding dedication to vegetarian activism. Kitty’s exceptional commitment to promoting vegetarianism can be seen through the work she has done in her high school and community.

Kitty is an activist every day of her life, because, according to her, “animal and environmental rights are what my life is based around.” From
passing out vegan samples in a cow suit at the local farmers market, leading a vegan bake sale at her school, handing out vegan starter
packs, preparing for vegan outreach events, to leafleting to the general public, Kitty keeps herself busy with vegetarian grass roots activism.
Kitty has educated countless individuals about the benefits of a vegetarian diet through hosting animal rights film screenings, dedicating many hours to volunteering, urging her school to collect more vegetarian products for the food drive, passing out recipes, collecting and distributing vegetarian food to the homeless, hosting fund-raisers, and campaigning for a district wide Meatless Monday school menu. Kitty’s
unyielding commitment to making the world a better place is remarkably inspiring.

Kitty has introduced compassionate eating choices to her classmates by holding vegan potlucks, passing out vegan samples with pamphlets
attached, taking friends out to vegan restaurants, and inviting animal rights speakers to give presentations at her school. Kitty is founder
and president of her high school’s animal rights club and conducts outreach with the Seattle Animal Defense League, Northwest Animal Rights Network, Action for Animals, and The Humane Society. As campaign intern for The Humane Society, Kitty gathered over 10,000 signatures during the summer of 2011, more than any other volunteer in the history of that organization’s initiative campaigns. Additionally, Kitty started a “Housecleaning for the Greater Good” business in which all proceeds are donated to animal rights organizations.

Kitty plans to pursue environmental science so she may protect the rainforest and work to alleviate the unsustainable and environmentally degrading effects of factory farming and animal agriculture. Veganism is a critical aspect of Kitty’s life; in order for her to live happily, she feels she must do all she can to encourage others to take social responsibility and put the lives of others and the health of the environment before their own personal pleasures. An unstoppable catalyst for the animal rights, vegetarian, and environmental movements, Kitty’s impeccable perseverance, dedication, and enthusiasm will undoubtedly promote change for the better.

Learn more about Kitty’s commitment to preservation of animal rights.

VRG sponsors two annual $5,000 scholarships for graduating high school seniors who have promoted vegetarianism in their communities. For more information on the scholarship, visit http://www.vrg.org/student/scholar.htm.

To donate to the scholarship fund, go to www.vrg.org/donate and write scholarship in the comments.

By Shelby Jackson, VRG Intern

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php

Grindcore House

1515 S. 4th St., Philadelphia, PA 19147
(215) 839-3333

Vegan/coffeehouse. Grindcore House is a laid-back café, a place to sit and relax while enjoying their selection of vegan sandwiches, baked goods, and coffee. They have free soy, almond, and coconut milks to add to your drinks and reasonably-priced food. Additionally, there’s an anarchist bookshelf for you to peruse, constant metal music playing, and free Wi-Fi. Grindcore, located in South Philly, has a unique ambiance and is a fun hangout spot. Open daily for lunch and dinner. Counter service, take-out, soymilk, VISA/MC/AMEX/DISC, $.

O! Vegasm

St Roch Tavern, 1200 St Roch Ave., New Orleans, LA 70117
(504) 302-8344

Vegan/American. O! Vegasm offers delicious comfort foods that are completely vegan! Try Jackfruit Reuben on Rye, Spicy Black Bean Burger, Vegasmic BBQ Sandwich, or “Save the Crab” Cakes. Don’t miss their Sunday brunch. Savor delicious pancakes, pastries, and other brunch treats while you enjoy jukebox music and a fun, friendly vibe. The chef/owner has cooked in some of the finest restaurants in New Orleans. O! Vegasm is located inside St Roch Tavern in the Bywater. Open Tuesday through Saturday for dinner. Open Sunday for brunch. Closed Monday. Full service, take-out, delivery, catering, VISA/MC/AMEX/DISC, $-$$.

Rise Above Bakery

120 St. Paul St., St. Catharines, ON L2R 3M2
(289) 362-2636

Vegan/bakery/café. Rise Above Bakery, located in the heart of downtown St. Catharines, Ontario, is a small and eclectic bakery and café with a specialty for artisan vegan doughnuts. The café offers various soups, salads, and entrées that emphasize vegetables and legumes. Their motto is “Life’s too short to make others’ shorter,” and if you think this is witty, check out their webpage where they have shirts with the logo and motto available for purchase. Reservations are accepted. Open Tuesday through Saturday for lunch and dinner. Open Sunday for brunch. Closed Monday. Full service, take-out, catering, espresso, special beverages, VISA/MC, $-$$.

VegaDeli 100% Vegan Café

177 Hilltown Village Center, Chesterfield, MO 63017
(636) 536-6938

Vegan/café/juice bar. VegaDeli is a totally vegan café and juice bar offering cooked and raw foods. Menu items include soups, sandwiches, veggie burgers, and desserts. They offer nutritional and cooking classes as well as free Wi-Fi. Follow them on Facebook or Twitter for daily Soups and Specials. They are closed on Mondays for private events, meetings, and parties. VegaDeli is located on Olive by Chesterfield Parkway in the Schnucks Hilltown Village Center; they are on the left side of the Plaza. Open Tuesday through Saturday for lunch and dinner. Open Sunday for lunch and early dinner. Closed Monday. Counter service, take-out, catering, fresh juices, smoothies, soymilk, espresso/cappuccino, VISA/MC/DISC, $.

Along with many thousands, VRG is still without power due to storms this weekend. The electric company is not sure when power will be restored, so we apologize for not responding quickly this week. Keep cool!

by Shelby Jackson, VRG intern

According to The Indian Express news article, “India’s beef on entry of US dairy products: the cow ingredient,” by Ravish Tiwari, American dairy products are experiencing difficulties penetrating Indian markets due to India’s religious beliefs and political opinions about what types of foods cows should eat. India requires certification that the cows producing dairy exported to their country are “never fed feeds produced from internal organs, blood meal and tissues of ruminant origin.” This poses a conflict of interest, as US cattle commonly consume feed containing meat products. Attempting to resolve the issue, the US proposed the cows be fed a meatless diet thirty days leading up to the sourcing of dairy. If this were to come into effect, the US could certify that cattle were “not” fed feed containing meat, rather than “never.” Indian officials are not willing to accept the proposition. R S Sodhi, Managing Director of Gujarat Cooperative Milk Marketing Federation, claims, “ The US wants full access to our market while it denies market access to our dairy exports. They impose high tariff and non-tariff barriers. Indian cheese is made using vegetarian microbial rennet as against calf rennet and other animal rennets used in the US for cheese production.” Indian officials are seeking correspondence with political leadership to further address the issue.

References
1. Tiwari, R. India’s beef on entry of US dairy products: the cow ingredient. The Indian Express. 2010. Available at: http://www.indianexpress.com/news/indias-beef-on-entry-of-us-dairy-products-the-cow-ingredient/704985/0. Accessed June 27, 2012.

For information on Calcium Content of Popular Non-Dairy Indian Vegetarian Dishes and Ingredients see
http://www.vrg.org/journal/vj2009issue4/2009_issue4_calcium_indian.php

The contents of this article, our website, and our other publications, including the 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 companies. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted. For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at http://www.vrg.org/ingredients/index.php