Nucoa Margarine Still an All-Vegetable Product Despite Label Change
by Jeanne Yacoubou
VRG Research Director

A reader recently asked The VRG if Nucoa margarine was still whey- and dairy-free. She was concerned because of a recent label change that removed the words “contains no milk or whey” from the tub container.

The VRG contacted Nucoa’s manufacturer and spoke with Connie, a Customer Service Representative. She assured us the change occurred only on the label. The margarine still is free of any and all milk products. The lactic acid in Nucoa is derived from corn and all flavors are non-animal as well.

The Nucoa tub margarine did undergo a reduction in total fat from 10g to 7g; the sticks did not undergo a reformulation keeping their total fat steady at 11g. Connie informed us that Nucoa is available only regionally, being most commonly available in California, Arizona, and Nevada.

Thanks to VRG volunteer Jacqueline for staffing our table at Central Florida Earth Day this past Saturday! We’re glad that lots of people took copies of VRG’s brochures and our Vegetarian Journal.

You can read Jacqueline’s write-up, and see some mouthwatering pictures of the vegan food that was available at the event, on her blog:
http://www.vegblogger.com/blog/2010/04/what-do-vegetarians-eat-at-central-florida-earth-day-a-lot.html

PART-TIME JOB: Vegan group seeks volunteer/educational materials coordinator in Baltimore. 29 hours per week, with possibility for future full time job.

Please send resume, a writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian and vegan knowledge, skills, strengths, and challenges to [email protected].

A reader asked if the vitamin D in cow’s milk is animal derived.

VRG Researcher Jeanne Yacoubou responds:

Thanks for your recent inquiry to The VRG about possible animal-derived ingredients added to cow’s milk.

According to the National Institutes of Health Fact Sheet on Vitamin D, http://dietary-supplements.info.nih.gov/factsheets/vitamind.asp, vitamin D3 derived from lanolin, (the oily wool of sheep), is the form of vitamin D that is typically added to cow’s milk in the United States. It may also be added to evaporated milk and infant formulas, margarine, and yogurt. Vitamin D2 derived from yeast may be added to certain rice milks and soy milks. Either, but mostly vitamin D3, may also be added to fortified breakfast cereals and fruit juices.

The VRG Guide to Food Ingredients may have more information of interest to you.

by Jeanne Yacoubou, MS
VRG Research Director

Maryland-based Martek Biosciences Corporation, which created a microalgae-derived form of DHA (docosahexaenoic acid), an omega-3 fatty acid important for brain, eye, and heart health and often derived from fish oil, is formulating a fermentation process using bacteria to create a non-animal derived chondroitin. Chondroitin, believed to be important in joint health, is used by many with osteoarthritis or similar conditions. Currently, chondroitin is derived from the cartilage of sharks and sometimes pigs and cows. For its non-animal chondroitin, Martek is working in conjunction with the Japanese company, Seikagaku.

Martek expects its microbially-derived chondroitin to be on the market in two years. For more information, visit their website at www.martek.com.

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30 p.m. – 5:30 p.m. EST on Friday, May 7, 2010. To reserve a 20-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Please be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else’s spot.

Mark Rifkin, a VRG volunteer since the mid-1980s, holds a Master’s Degree in health education and is a Registered Dietitian. Through many different settings, he focuses on plant-based diets to prevent and treat chronic diseases and nutrient deficiencies, particularly for women, seniors, minority populations, and vegetarians. He also presents on other topics, such as reducing food costs and “green” issues. He has been presenting on nutrition and food-related topics since 1997.

In addition, Mark is offering a 20% discount on any service for VRG members. This is for his private practice and is not affiliated with The VRG or Call-A-Dietitian Day.

Yesterday VRG’s college scholarship, and one of our 2009 scholarship winners, was profiled in The Wall Street Journal article “If You’re a Tall Vegan Named Zolp, Your Tuition Worries Are Over“.

The WSJ writes:

Claire Askew, 19, of Lenexa, Kan., had fallen in love with Lewis & Clark during a family trip to Portland, Oregon. But even with generous financial aid from the school, she figured “there was no way” she could afford the annual tuition and fees of about $45,000.

Each night she prowled the Internet for college cash. After sending off several applications and essays, she scored $4,000 from the Potawatomi Indian tribe, of which she is a member. She also managed to impress the Vegetarian Resource Group, a nonprofit educational organization that awarded her $5,000 for a book she had written in high school about being a teenage vegan.

Having a green palate wasn’t enough, stresses Jeannie McStay, outreach coordinator for the group, which provides two scholarships a year. The funds, she says, come from an anonymous donor who wants to reward applicants who have promoted vegetarianism at school or in their community.

Click here to read more about Claire and Ryne Poelker, our 2009 scholarship winners.

Click here to learn more about our college scholarship, and to download the application form.

The deadline for this year’s Essay Contest is fast approaching!

**1st prize is a $50 savings bond**

SUBJECT: 2-3 page essay on any aspect of vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Among the many reasons for being a 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.

ENTRY CATEGORIES:

• A. Age 14-18.
• B. Age 9-13.
• C. Age 8 and under.

PRIZES: A $50 savings bond will be awarded in each category.

DEADLINE: Must be postmarked by May 1 for each current year of judging.

SEND ENTRIES TO: The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

FAX: (410) 366-8804. Include your name, address, telephone number, age, grade, school, and teacher’s name.

Click here to read essays from past winners.

Join The VRG with $25 via our donation form,
and receive the Vegetarian Journal for one year and a copy of Meatless Meals for Working People: Quick and Easy Vegetarian Recipes!

Meatless Meals for Working People by Debra Wasserman shows you how to be a vegetarian within your hectic schedule. This book features 100 quick and easy recipes, convenient frozen food ideas, and a chapter on fast packaged foods. A vegetarian spice chart, vegan meal plan, and seasonal party ideas for twelve assist the reader who wants to do more.

Fast meals include Rigatoni Combination and Easy Tostadas. Just a few of the lunch ideas are Mock "Tuna" Salad, Rice Burgers, and Corn Fritters. For dessert try Coconut Clusters, Rice Pudding, Fresh Fruit Salad with Peanut Creme, and Spicy Date Nut Spread.

VRG is in the process of compiling a set of Teen FAQs, written by our wonderful interns and volunteers. Click here to see more FAQs that are online.

Today we are featuring an essay excerpted from a Vegetarian Resource Group scholarship application http://www.vrg.org/student/scholar.htm submitted by Kali. Thanks for her great work and for inspiring her fellow students.

Working for Vegetarian Food in Your High School Cafeteria

By Kali Gibbs, Missouri

I hit upon inspiration while looking at vegetarian school menu petitions on the PETA2 website. I began composing a letter to the food-service director of my school, telling how important to me and many others vegetarian and vegan menu options would be. I also began a petition, and over the course of less than one week it accumulated 3 pages of signatures and e-mail addresses. I was so surprised it was so simple. I then took the letter, petition papers, sample menus, a list of food suppliers, and a list of reviews from other schools that had gone through the change, and presented it to the head of the food services.

I asked her about the menu and if it was possible to have meatless options. As simple as that, she respected my request and began serving vegetarian burger patties within a month. She then told me that she was going to add more vegan and vegetarian options to the menu for the student and teachers who wanted them. My original plan was that once a week students would have the option of a vegetarian or vegan meal, but the food service director has made the options available to all teachers and students every day of the week. Originally it was only the burger pattie that was available every day, but that was soon to change.

Weeks later I was in the office working, and the principal stopped me to talk to him; he asked me if I wanted a voice. When I asked him what he meant he told me he would appreciate my being on the school wellness committee. I learned that I was the only student on the committee, and I was a little intimidated. However, I understood my new responsibility and showed up to present my opinions to the people I knew would listen. My request was answered, and one week later another meeting was held in the cafeteria to sample the new vegan lunch options. Only six students showed up, but all six gave great reviews even though not all were vegetarian and none were vegan except me. Several students, however, showed up after school to sample the options and few were displeased. Now a variety of vegan options are available for lunch and soy milk and fresh fruit are often served with cereal for breakfast. All then any student needs to do is sign up for the vegan meal in the mornings before lunch period.