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Archive-Name: vegetarian/faq Last-Modified: 1 Jun 1992 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- This list is posted at the beginning of each month. The expiration date is set to the first of the following month, so this file should always be available (most sites). Requests for it to be mailed to you are welcomed. The keeper of the FAQ wishes to thank everyone who contributed to this list -- your help was greatly appreciated. Suggestions, comments, additions and constructive criticisms can be mailed to: marcotte@cs.buffalo.edu (Brian Marcotte) or marcotte@acsu.buffalo.edu If you send me something, and I don't respond, and I don't include it in the next edition, don't hesitate to write again, to see if I "lost" your mail. I usually include everything that is sent to me in one way or another. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Rec.Food.Veg's Most Frequently Asked Questions List ---------------------------------------- Pressing CTRL-G will fast forward to the next major section (most newsreaders) CONTENTS: 1 Definitions 1.1 Words frequently used in rec.food.veg 1.2 Other confusing terms 1.3 Terms confused with vegetarianism 2 Frequently Asked Questions 2.1 What is gelatin? Is there any alternative to it? 2.2 What can be substituted for eggs? 2.3 What is rennet? Where is it found? How can it be avoided?? 2.4 What is miso? 2.5 What is tofu? 2.6 What is tempeh? 2.7 What is TVP? 2.8 What is seitan? 2.9 Can you feed a cat a vegetarian diet? a dog? 2.10 What is Nutritional Yeast? / Which ones provide B12? | 2.11 Are there vegan marshmellows available? 2.12 What airlines serve vegetarian meals? 2.13 Should I be worried about getting enough protein on a vegetarian diet? 2.14 What about Vitamin B12 on a vegan diet? 2.15 How is "vegan" pronounced? 2.16 Can I eat at fast food places like McDonalds or Taco-Bell? | 3 Other sources on the Net 4 Addresses and Phone Numbers 4.1 Vegetarian and Vegan groups 4.2 Cruelty-free products information 4.3 Non-leather Products information 4.4 Mail Order Book Outlets 5 Recommended Literature 5.1 Cookbooks 5.2 Non-Fiction 5.3 Travel & Restaurant Books 5.4 Periodicals 6 Animal Rights Organizations 7 Issues 7.1 Rainforest Beef -- two views 7.2 Hidden Animal Products -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 1 Definitions 1.0 DEFINITIONS of words frequently used in this newsgroup... Vegan: Eats no animal products. No meat, fish, fowl, seafood, milk, cheese, eggs, insects, etc. Some vegans don't eat honey, some vegans do. Vegetarian: usually broken down further into OVO-LACTO, OVO, and LACTO: Ovo-Lacto Vegetarian: same as VEGAN, but also eats eggs and milk products. This is the most 'popular' form of Vegetarianism. Ovo Vegetarian: Same as VEGAN, but also eats eggs. Lacto Vegetarian: Same as VEGAN, but also eats milk products. Veggie -- Shortened nick-name for a VEGETARIAN; often includes VEGANs. ---------------------------------------- 1.1 Definitions of some other confusing terms Semi-Vegetarian: Eats less meat than average person. See also PSEUDO-VEGETARIAN. Pseudo-Vegetarian: Claims to be vegetarian, but isn't. Often used by VEGETARIANS to describe SEMI-VEGETARIANs, and PESCE-VEGETARIANs. Pesce-Vegetarian: Same as VEGETARIAN, but also consumes fish. (often is a person avoiding factory-farming techniques...) See also PSEUDO-VEGETARIAN. Fruitarian: Same as VEGAN, but only eats foods that don't kill the plant (apples can be picked without killing plant, carrots cannot). Vegetable Consumer: Means anyone who consumes vegetables. Not necessarily a VEGETARIAN. Herbivore: Mainly eats grass or plants. Not necessarily a VEGETARIAN. Plant-Eater: Mainly eats plants. Not necessarily a VEGETARIAN. Nonmeat-Eater: Does not eat meat. Most definitions do not consider fish, fowl or seafood to be meat. Animal fats and oils, bonemeal and skin are not considered meat. ---------------------------------------- 1.2 Terms that are confusing when talking about VEGETARIANs Kosher: Made according to a complex set of Jewish dietary laws. Does not imply VEGAN in any case. Does not imply OVO-LACTO VEGETARIAN in any case. Even KOSHER products containing milk products may contain some types of animals which are not considered 'meat'. Pareve/Parve: One category in KOSHER dietary laws. Made without meat or milk products or their derivatives. Eggs and true fish are pareve, shellfish are not. Nondairy: Does not have enough percentage of milkfat to be called dairy. May actually contain milk or milk derivatives. Nonmeat: Made without meat. May include eggs, milk, cheese. Sometimes even included animal fats, seafood, fish, fowl. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 2 Frequently Asked Questions 2.1 What is gelatin? Is there any alternative to it? Gelatin (used to make Jell-o and other desserts) is the boiled bones of animals. An alternative substance is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands or in long blocks, and is usually white-ish in colour. Some Kosher gelatines are made with agar-agar, some are not. Some things that are vegan that are replacing gelatin are: guar gum and carageenan. Only some 'emulsifiers' are vegan. 2.2 What can be substituted for eggs? A company called Ener-G makes a powdered egg-substitute that they claim is a suitable replacement for eggs in cooking. It costs about $5.00 (U.S.) for the equivalent of 9 or 10 dozen eggs, and it contains no animal products. 2 oz of soft tofu can be blended with some water and added to substitute for an egg to add consistency. One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg. 2.3 What is rennet? Where is it found? How can it be avoided?? Rennet is derived from the intestinal linings of cows. Rennet is used to make cheese. True VEGETARIAN cheeses do not have rennet in them, but a substitute. These substitutes can be either from vegetable sources, or may be created in a lab. Vegetable rennet is usually called 'rennin' to distinguish it from the animal-derived type. ** NOTE ABOUT SOY CHEESE: Some soy cheeses contain cassein which is a milk-product. The only true VEGAN cheese in the U.S. is: SOYMAGE. In the U.K. there is also a vegan cheese: SCHEESE. VEGIKAAS *may* also be vegan. 2.4 What is miso? Miso is made from fermented soybeans, and usually is found in a paste form. It is used as a flavouring agent, and for soup stocks. Storing Miso: If it is a dark miso, like hatcho miso, or red miso, it will keep for a while unrefrigerated, especially if it is 3 year miso. However, it does not hurt to refrigerate it. If it is sweet miso like yellow, mellow white, or sweet white, it will not keep unless refrigerated. Also, if the miso has been pasteurized, it should be kept refrigerated. Nutritional value, per tablespoon: calories 36 g. protein 2 g. carbs 5 g. fat 1 g. sodium 629 mg. (from Pennington, "Food Values of Portions Commonly Used") 2.5 What is tofu? Tofu, or Soy Bean Curd, is a whitish substance made from soybeans. It has a variety of uses in vegetarian cooking because of its bland taste that soaks up other flavours. It comes in a couple of varieties, basically amounting to soft and firm style. Soft tofu is often used to make frostings for cakes, dips for chips and vegetables, while the firmer style is generally used in stir-fries and soups where it will hold its shape. 2.6 What is tempeh? Tempeh is a somewhat meatlike substance made from fermented soybeans. It is used in dishes like sloppy-joes, and has a rather strong taste compared to tofu. 2.7 What is TVP? Textured Vegetable Protein (or TVP) is a meat-like substance that is used to boost the nutritional content of meals, while still remaining relatively attractive-tasting. TVP may have a rather high fat content, so check the label. If it contains "defatted" soya flour, it should be low fat. 2.8 What is seitan? Seitan is a form of wheat gluten. It is a high protein, low fat, no cholesterol (of course) food that is usually found in the refrigerated section of most organic groceries/health food stores. It is usually near the tofu and typically comes in small tubs (like margarine tubs). It is brown and sometimes comes in strips 1/4 to 1/2 inches thick. Seitan is made from whole wheat flour which is mixed with water and kneaded. This dough undergoes a simple process of rinsing and mixing to remove the starch and some bran until a gluten is obtained. After boiling in water, this glutenous dough is called Kofu, which can be further processed in many ways. One of which is seitan. Kofu becomes seitan by simmering in a stock of tamari soy sauce, water and kombu sea vegetable. Seitan can be used in sandwiches, or to make dishes such as sweet and sour seitan, seitan stir fry, salisbury seitan, etc. 2.9 Can you feed a cat a vegetarian diet? a dog? Both animals can be fed a vegetarian diet, although neither is a vegetarian by nature -- dogs are omnivores, and cats are carnivores. Special diets usually must be provided for cats, as they *require* an amino acid called taurine -- found in the muscles of animals. Synthetic taurine has been developed, and vegetarian cats should be fed it as a supplement. Taurine deficiency can result in blindness and even death. Ask your vet about changing your pet's diet. Products: Wow-Bow Distributors 309 Burr Rd., East Northport, NY 11731 (516)449-8572, 1-800-326-0230 (outside of NY only) Dogs: 20lb. bag is $20.35 + shipping Cats: supplement, 15oz. is $15.95 Call: Nature's Recipe for location of a distributor near you. 1-800-843-4008 For cats with food allergies, Wysong has developed a hypoallergenic diet: Canine/Feline Anergen III, a vegetarian diet for food sensitive cats, contains special high-protein vegetables. Wysong Corporation Dept. CF, 1880 N. Eastman Ave., Midland, MI 48640. Natural Life Pet Products, Inc. (For dogs) Available from veterinarians and pet food centres. 1-800-367-2391 Natural Life Pet Products, Inc. Frontenac, Kansas 66762. 2.10 What is Nutritional Yeast? / Which ones provide B12? Nutritional yeast (saccharomyces cerevisiae) is a food yeast, grown on a molasses solution, and comes in powder or flake form. It has a pleasant-tasting, cheesy flavour and can be used directly on vegetables, baked potatoes, popcorn and other foods as a condiment. It is different from brewer's yeast or torula yeast. It can often be used by those sensitive to other yeasts. Ms. Carlyee Hammer at Universal Products (the parent company of Red Star, (414)-935-3910) indicates that ONLY ONE variety of Red Star nutritional yeast (product number T-6635+) is fortified with B12 at the level of 5 ug/g. Ms. Carlyee also claimed that other varieties of "nutritional" yeast contain vitamin B12 at less than 1 ug/g, but was unaware whether this was determined by microbial assay or not. Microbial assays for vitamin B12 are no longer considered reliable due to problems with the cross-reactivity of corrinoids. She indicated that Hazelton Laboratories (608-241-7210) did the assay. From the above two paragraphs, one might conclude that Red Star T-6635+ nutritional yeast, and probably no other variety, is a reliable dietary source of B12 at this time. 2.11 Are there vegan marshmellows available? | [ Section removed until further notice ] 2.12 What airlines serve vegetarian meals? Most airlines now serve vegetarian meals. Call the airline ahead of time to make your request, and it is suggested that you confirm your meal twice. 2.13 Should I be worried about getting enough protein on a vegetarian diet? The short answer is: "No, sufficient protein can be obtained by eating a variety of foods", but here is a longer explanation: Protein is synthesized by the human body out of individual amino acids. The body breaks down food into individual amino acids and then reassembles the proteins it requires. All amino acids must be present in the body to make proteins. Those that can be synthesized from other amino acids are called "unessential" amino acids. You can live on a diet deficient of these if you eat enough extra of the other amino acids to synthesize these. Those that cannot be synthesized from other amino acids are called "essential" amino acids and must be present in the diet. Protein that contains all essential amino acids is called "complete" protein. Protein that contains some, but not all essential amino acids is called "incomplete" protein. It used to be believed that all amino acids must be eaten at the same time to form complete proteins. We now know that incomplete proteins can be stored in the body for many days to be combined with other incomplete proteins. As long as all essential amino acids are in the diet, it does not matter if the proteins are complete or incomplete. The amount of protein recorded on food labels only lists the complete proteins. A product may contain much higher amounts of incomplete protein that is not listed. Combining such products may increase the total amount of protein beyond the levels expected. The 1989 revision of the FDA's RDA suggests a protein intake of 44-63 grams. Many scientists think this number is too high. Most scientists agree with this number. Here is another (from "Physicians Committee for Responsible Medicine"): THE PROTEIN MYTH In the past, some people believed one could never get too much protein. In the early 1900's, Americans were told to eat well over 100 grams of protein a day. And as recently as the 1950's, health-conscious people were encouraged to boost their protein intake. The reality is that the average American takes in twice the amount of protein he or she needs. Excess protein has been linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers. Despite all this, many people still worry about getting enough protein. The Building Blocks of Life: People build the proteins of their bodies from amino acids, which, in turn, come from the proteins they eat. Protein is abundant in nearly all of the foods people eat. A varied diet of beans, peas, lentils, grains, and vegetables contains all of the essential amino acids. Animal products are high in protein, but are undesirable because of their high fat and cholesterol content. Fat and cholesterol promote heart disease, cancer, and many other health problems. One can easily meet the body's protein requirements with plant foods. It used to be believed that various plant foods had to be eaten together to get their full protein value, but many nutrition authorities, including the American Dietetic Association, have determined that intentional combining is not necessary.1 As long as one's diet includes a variety of grains, legumes, and vegetables, protein needs are easily met. 2.14 What about Vitamin B12 on a vegan diet? The data on B12 is still coming in, so it is impossible to say "Its no problem....", however, the latest information suggests that acquiring enough B12 is not as problematic as it was once thought. If you are concerned about inadequate B12, there are many foods which are fortified with B12, in addition to vitamin pills. Here is the most recent information: From the book: Simply Vegan: Quick Vegetarian Meals, by Debra Wasserman and Nutrition Section by Reed Mangels, Ph.D., R.D. Published (1990/1991) by the Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, (410) 366-VEGE. ISBN 0-931411-05-X Vitamin B12 Summary: The requirement for vitamin B12 is very low. Non-animal sources include Nutri-Grain cereal (1.4 ounces supplies the adult RDA) and Red Star T-6635+ nutritional yeast (1-2 teaspoons supplies the adult RDA). It is especially important for pregnant and lactating women, infants, and children to have reliable sources of vitamin B12 in their diets. Vitamin B12 is needed for cell division and blood formation. Plant foods do not contain vitamin B12 except when they are contaminated by microorganisms. Thus, vegans need to look to other sources to get vitamin B12 in their diet. Although the minimum requirement for vitamin B12 is quite small, 1/1000 of a gram (1 microgram) a day for adults, a vitamin B12 deficiency is a very serious problem leading ultimately to irreversible nerve damage. Prudent vegans will include sources of vitamin B12 in their diets. However, vitamin B12 deficiency is actually quite rare even among long-term vegans. Bacteria in the human intestinal tract do make vitamin B12. However, the majority of these bacteria are found in the large intestine. Vitamin B12 does not appear to be absorbed from the large intestine. Normally, vitamin B12 is secreted into the small intestine along with bile and other secretions and is reabsorbed, but this does not add to the body's vitamin B12 stores. Since small amounts of vitamin B12 are not reabsorbed, it is possible that eventually vitamin B12 stores will be used up. However, we may be quite efficient at re-using vitamin B12 so that deficiency is rare. Some bacteria in the small intestine apparently produce vitamin B12 which can be absorbed. This is one possible explanation for why so few cases of vitamin B12 deficiency are reported. Perhaps our bacteria are making vitamin B12 for us. At this time, research is continuing on vitamin B12 requirements. Some researchers have even hypothesized that vegans are more efficient than the general public in absorbing vitamin B12. Certainly for other nutrients, such as iron, absorption is highest on low dietary intakes. However, these are only speculations. We need to look for reliable dietary sources for vitamin B12 until we can determine whether or not other sources can supply adequate vitamin B12. Although some vegans may get vitamin B12 from inadequate hand washing, this is not a reliable vitamin B12 source. Vegans who previously ate animal-based foods may have vitamin B12 stores that will not be depleted for 20 to 30 years or more. However, long-term vegans, infants, children, and pregnant and lactating women (due to increased needs) should be especially careful to get enough vitamin B12. Few reliable vegan food sources for vitamin B12 are known. Tempeh, miso, and seaweed often are labeled as having large amounts of vitamin B12. However, these products are not reliable sources of the vitamin because the amount of vitamin B12 present depends on the type of processing the food undergoes. Also, Victor Herbert, a leading authority on vitamin B12 states that the amount on the label cannot be trusted because the current method for measuring vitamin B12 in foods measures both active and inactive forms of vitamin B12. The inactive form (also called analogues) actually interferes with normal vitamin B12 absorption and metabolism. These foods may contain more inactive than active vitamin B12. The RDA (which includes a safety factor) for adults for vitamin B12 is 2 micrograms daily (1). Two micrograms of vitamin B12 are provided by 1 teaspoon of Red Star T-6635+ yeast powder or 1-1/2 teaspoons of mini-flake yeast or 2 rounded teaspoons of large-flake yeast. Of course, since vitamin B12 is stored, you could use larger amounts of nutritional yeast less often. A number of the recipes in this book contain nutritional yeast. Another alternative source of vitamin B12 is fortified cereal. Nutri-Grain cereal does contain vitamin B12 at this time and 1.4 ounces of Nutri-Grain, or a little less than 1 cup, will provide 2 micrograms of vitamin B12. We recommend checking the label of your favorite cereal since manufacturers have been known to stop including vitamin B12. New labeling laws do not require labels to include the actual amount of vitamin B12 in a food. However, added vitamin B12 will be listed under ingredients and you can write to the company inquiring about the amount of vitamin B12 in a serving. Other sources of vitamin B12 are fortified soy milk (check the label as this is rarely available in the US), vitamin B12 fortified meat analogues (food made from wheat gluten or soybeans to resemble meat, poultry or fish) [Midland Harvest products contain B12.], and vitamin B12 supplements. There are vitamin supplements which do not contain animal products. 2.15 How is "vegan" pronounced? The word was invented by the UK Vegan society in the 1940's They pronounced it "vee-gn". This is the most common pronunciation in the UK today. No one can say this pronunciation in "wrong", so this is also the politically correct pronunciation. In the US, common pronunciations are "vee-jan" and "vay-gn" in addition to "vee-gn". The UK, and US and other places have other pronunciations. This is sometimes a touchy subject, so be prepared to change your pronunciation.... 2.16 Can I eat at fast food places like McDonalds or Taco-Bell? Unfortunately there is no simple answer to this. Many Companies allow individual stores to decide part of their menu, or the ingredients used. In general, you should: 1. Ask for a nutrition information booklet. Asking an employee may not be enough. 2. If the food in question contains an undesired element, ask if it can be substituted for, or deleted altogether. 3. Fill out a comment card, if you think their menu does not have enough selection. If the company receives enough of these, they may decide to follow up on them. -=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 3 Other sources of information on the Net An ftp site where you can get some vegetarian information is: flubber.cs.umd.edu - under /other/tms/veg This is the closest thing to what you might call the "official" ftp site for vegetarian information. The network address for another vegetarian list: | GRANOLA@vtvm2.cc.vt.edu (internet) or GRANOLA@BROWNVM (BitNet). It is a LISTSERV type list. To subscribe, send mail to | listserv@vtvm2.cc.vt.edu with the command "sub granola Your Full Name" in the body. Also try the commands "help" and "index granola". Vegetarian recipes are available from this listserv. An ftp site where you can get some vegetarian recipes: bitnic.educom.edu the recipes are in the nicbbs.391 subdirectory and have a filename of VEG_RECI and a filetype of either DIGEST, INDEX, or VOLxxxxx. Note that this is a VM system so you MUST do the cd nicbbs.391 before you do anything after logging in as anonymous, otherwise you will have no working directory. An ftp site for a list of Indian restaurants (in the US): csseq.cs.tamu.edu under ~/pub/indian Vegetarian recipes can be found in the newsgroup rec.food.recipes. This newsgroup breaks all recipes into VEGAN, OVO, LACTO, OVO-LACTO, (as well as other non-vegetarian) categories. | Also see the "World Guide to Vegetarinism" in this newsgroup for | lists of restaurants throughout the world. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 4 Addresses and Phone Numbers 4.1 Vegetarian and Vegan Groups: Australia: The Australian Vegetarian Society (NSW) PO Box 65, Paddington, NSW 2021. Phone (02) 698 4339 The Vegan Society (NSW) PO Box 467, Broadway, NSW 2007. Phone (02) 436-1373 Organization For Farm Animal Liberation PO BOX E65, East Parramatta, NSW 2150. Phone (02) 683 5991 (AH) The Jewish Vegetarian Society (NSW) C/- Tom Kramer 95/97 The Boulevarde, Strathfield, NSW 2135. Phone (02) 642-3110 (AH) or (02) 683 5991 (BH) The Australian Natural Hygiene Society, "Hygia" 31 Cobar Road, Arcadia, NSW 2159. Phone (02) 653-1115 or (02) 651-2457 The Australian Vegetarian Society (QLD) PO Box 400, South Brisbane, QLD 4101. Phone (07) 857-5589 The Vegan Society of Brisbane PO Box 400, South Brisbane, QLD 4101. Phone (07) 857-5589 Tableland Vegetarian Society PO Box 25, Millaa Millaa, QLD 4886 The Vegetarian Society of Western Australia PO Box 220, North Perth, WA 6006. Phone (09) 275-5682 The Vegetarian Society of South Australia PO Box 46, Rundle Mall, Adelaide 5000. Phone (08) 261-3194 Vegan Society of Australia PO Box 85, Seaford, VIC 3198. Phone (03) 862-1686 Canada: Canada EarthSave Society Suite 103 - 1093 West Broadway, Vancouver, BC, V6H 1E2 Phone (604) 731-5885. Canada Earthsave describes itself as "an educational non-profit organization that promotes awareness of the environmental and health consequences of our food choices. United Kingdom: The Vegetarian Society of the U.K. Parkdale, Dunham Road, Altringham, Cheshire, WA14 4QG (061)928-0793 (country code 44, for U.S. callers) publishes "The Vegetarian" -- yours with membership The Vegan Society 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA Phone: (0424) 427393 publishes "The Vegan" quarterly, free with membership United States: The Vegetarian Activist Collective 616 6th St., Brooklyn, NY 11215. American Vegan Society 501 Old Harding Highway, Malag, NJ 08328 (609)694-2887 publishes "Ahimsa" magazine. North American Vegetarian Society P.O. Box 72, Dolgerville, NY 13329 (518)568-7970 publishes "Vegetarian Voice" Vegetarian Resource Group P.O. Box 1463, Baltimore, MD 21203 (301)366-8343 publishes "Vegetarian Journal" Hotline for Vegetarian's questions: (301)366-VEGE Vegetarian Awareness Network: 1-800-USA-VEGE, (615)558-8343 in Nashville, TN Vegetarian Times Bookshelf P.O. Box 446, Mt. Morris, IL 61054 (312)848-8100 4.2 Cruelty-free products information Amberwood Route 1 Box 206, Milner, GA 30257 (404)358-2991 The Body Shop -- in local shopping centers some of its products may contain dairy Humane Alternative Products 8 Hutchins St., Concord, NH 03301 Beauty Without Cruelty 175 W. 12th St., New York, NY, 10012 P.O. Box 19373 San Rafael, CA 94913 (415)382-7784 Compassionate Consumer P.O. Box 27, Jericho, NY 11753 Heart's Desire 1307 Dwight Way, Dept C, Berkeley CA 94702 Humane Street USA 467 Saratoga Ave. #300, San Jose, CA 95129 Spare the Animals P.O. Box 233, Tiverton, RI 02878 Vegan Street Company P.O. Box 5525, Rockville, MD PETA: write for a free list of companies. Newsletter: "Style with Substance", quarterly c/o Laura Grey, P.O. Box 160322, Cupertino CA 95016-0322 $2 per issue or $8 for 1 year subscription. 4.3 Non-leather shoe outlets See the posting "FAQ:Leather Alternatives" in rec.food.veg for a complete list of non-leather products 4.4 MailOrder Book Outlets The Mail Order Catalog P.O. Box 180, Summertown, TN 38483 EarthSave 1-800-451-0303 ext. 61 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 5 Recommended Literature 5.1 Cookbooks The Vegan Cookbook, Alan Wakeman and Gordon Baskerville London, Faber and Faber, 1986; this has basic as well as complex stuff. Friendly Foods, Brother Ron Pickarski, Berkely, Ten Speed, 1991, vegan. Laurel's Kitchen Moosewood (all selections) The Complete Vegetarian Cuisine by Rose Elliot; many dishes are vegan. Fast Vegetarian Feasts by Martha Rose Shulman Tassajara Cooking; cooking made simple! The Vegetarian Epicure I and II by Anna Thomas American Whole Foods Cookbook The How to Overthrow Any Government Without Violence Cookbook by James P. Martin; vegan cookbook, may be out of print The Joy of Cooking Naturally by Peggy Dameron; vegan, Seventh Day Adventist (but not 'preachy'), fairly low-fat, includes honey. Country Life Vegetarian Cookbook ed. by Diana J. Fleming; see above. Of These Ye May Eat Freely; see above, special nightshade-free section. The Art of Indian Vegetarian Cooking by Yamuna devi Eastern Vegetarian Cooking by Madhur Jaffrey Cooking from an Italian Garden plb. by HBJ The Cranks Cookbook; recipes from London restaurant "Cranks" The Findhorn Cookbook by Barbara Friedlander; feeds 1 to 100... The Apartment Vegetarian Cookbook by Lindsay Miller Back to Eden by Jethro Kloss; definitive herb book with recipes. Bean Banquets from Boston to Bombay by Patricia R. Gregory 5.2 Non-Fiction Diet for a New America Diet for a Small Planet Animal Liberation The MacDougal Plan and The MacDougal Program A Vegetarian Sourcebook by Keith Akers Vegan Nutrition: Pure and Simple by Micheal Klaper, MD Pregnancy, Children, and the Vegan Diet by Micheal Klaper, MD The Vegetable Passion by Janet Barkas; history of vegetarianism. Simply Vegan by Debra Wasserman, $12.00 from VRG, Box 1463, Baltimore, MD 21203 5.3 Travel & Restaurant Books Vegetarian Times listing of US vegetarian/vegan restaurants, organizations, retreats. August 1989, latest issue. Vegetarian Times: Guide to Natural Food Restaurants in the U.S. and Canada, 1990 latest issue. $9.95. Vegetarian Society of the U.K.'s "International Vegetarian Travel Guide" - concentrating on England and Europe. 3.99 pounds. ISBN 0 900774 31 2 (In U.S. note: Use credit card to avoid bank charges, and specify AIR MAIL or delivery time is two months.) Vegetarian Society of the U.K.'s "The Vegetarian Handbook". 2.99 pounds. ISBN 0 900774 30 4 The Vegan Society's "The Vegan Holiday and Restaurant Guide" (concentrating on England, Scotland and Wales). "Europe on 10 Salads a Day" by Mary Jane and Greg Edwards Mustang Publishing, P.O. Box 3004, Memphis, TN, 38173. Cost: $9.95 (U.S.) plus $1.50 postage. Includes: prices, cover charges, hours, addresses, and credit card acceptance, for restaurants in most European countries. 5.4 Periodicals Good Medicine, PCRM, PO Box 6322, Wash. DC 20015 (202) 686-2210 North American Vegetarian Society (Vegetarian Voice magazine) $18 US/$21 foreign, NAVS, PO Box 72, Dolgeville, NY 13329 "Vegetarian Times", (800) 435-9610 or (708) 848-8100 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 6 Animal Rights Organizations Humane Society of the U.S. 2100 L Lt., N.W., Washington DC 20037 (USA) Posters against animal research available. FARM (Farm Animal Reform Movement) P.O. Box 70123, Washington, DC 20088 (USA) (301)530-1737 publishes quarterly newsletter and informational handouts. PETA (People for the Ethical Treatment of Animals) P.O. Box 42516, Washington, DC 20015 (USA) publishes "Cruelty-free Shopping Guide" and informational literature. National Anti-Vivisection Society 53 W. Jackson Blvd., Suite 1550, Chicago, IL 60604 (USA) (312)427-6065 Free Cruelty-free products listing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 7 Issues 7.1 Rainforest beef -- Two different looks at the situation. Hamburger chains frequently get blamed for deforestation in Latin America. This isn't really true, and saying it over and over just makes us look bad, since knowledgable carnivores can just refute it. The situation is this: in Brazil in particular, but throughout the region, governments, in misguided attempts to 'develop' rainforest land, sell/give away land to 'developers' at fire sale prices as long as they do something to 'develop' the land. The cheapest way to do this is to clear cut and use the land for cattle pasture. Thus cattle grazing is a main cause of deforestation. The problems w/going from this to blaming the Whopper are: as the knowledgable meat-eater will tell you, most Latin American cattle have hoof and mouth disease and just waste land for the sake of wasting land because they can't be sold for beef. As a result, the Amazon is a net beef importer, and second, rainforest land is so poor that it's only suitable for grazing for a few years. An excellent book on this and other rainforest issues is _The_Fate_of_the_Forest_ by Susana Hecht and Alexander Cockburn. Other sources indicate that, while South America IS a net importer of cattle (ignoring the huge quantities of processed meat product exported from Argentina and Brazil to the U.S.), central america does export live cattle to the U.S. These cows are labeled as U.S. when they cross the country line. Another important aspect to this is that soya cattle feed, grown on rain forest plots, is exported in huge quantities to feed the cattle in other countries. It is not possible to say that the beef burgers in the U.S. are not directly or indirectly responsible for the destruction of the rain forest. It is not possible to say that the U.S. imports NO beef from the rain forest. Even if the cow herself has not been on rain forest land, the food that she has eaten most likely has. 7.2 Hidden Animal Products See the separate posting in rec.food.veg, for a much larger list of substances derived from animals. The subject is "LIST OF SUBSTANCES DERIVED FROM ANIMALS". It is very difficult to avoid animals products in this 'modern day and age'. Here is a list of some common things that surprisingly contain animal derivatives and others that are safe. CALCIUM PHOSPHATE: This is often used in English muffins, breads, cereals, and other baked goods as a preservative. This one is really just a fancy word for ground up animal bones and teeth. CASEIN: This is a product made when milk is heated with an acid, like lactic acid. This stuff mostly occurs in "no-lactose" soy cheeses like Soyco or Soy Kaas. The labels say "lactose-free" (lactose is another milk derivative), but that doesn't mean they are therefore vegan, as we used to incorrectly assume. Soymage soy cheese is 100% vegan, but it's kind of gross. Casein is also used in plastics, adhesives, and paint manufacturing. CASEINATE: Casein mixed with a metal, like calcium caseinate or sodium caseinate. CHEWING GUM: Some chewing gums contain glycerine. Wrigleys gum contains a vegetarian source of glycerine. ENVELOPES: Apparently most envelopes have a synthetic glue on them, not an animal or fish based glue. MARGARINES: Can contain fish and other marine oils. Many margarines contain whey. MOHAIR: From goats. They can be sheared or skinned. NOUGAT: Usually contains gelatine. ORGANIC: Dried blood, bone/hoof meal and fish meal can all be used a fertilizers etc. Try finding out about Veganic Gardening as an alternative, by using seaweed fertilizers which are widely available. PASTA: May contain egg, especially if fresh. Some pasta in Italy contains squids's ink; this can easily be recognized because the pasta is black. PASTES: Glues. May be animal or fish derived. PASTRY: Animal fats used in most shop-baked pies etc. Check ingredients. PHOSTATES: Derived from glycerol and fatty acids. May be from animal bones too. PHOTOS: Developing paper contains gelatine. POSTAGE STAMPS: These do not contain an animal or fish glue. PROGESTERONE: A hormone. May have been taken from the urine of a pregnant mare, and could be used in hormone creams, etc. RENNET: An enzyme taken from the stomach of a newly killed calf. Used in the cheese making process. Look for rennin or the words "made without animal rennet". RUBBER: Processed with animal products. SHORTENING: Can be made from animal fats. Used in the food industry especially pastries and biscuits. SOAP: Most soaps are not vegetarian because of the tallow (animal fats) and because many will have been tested on animals. STEARATE: This usually comes in the form of _calcium stearate_, and it is found in hard candies like Gobstoppers and Sweetarts as well as other places. It comes from stearic acid, which usually is derived from tallow, or animal fat. Stearate is also used in vinyls (like car seats) and plastics. SUEDE: Leather. SWEETS: Watch out for gelatine, eg.: wine gums. Nearly all mints eg.: Polo, Trebor, Extra Strong etc contain gelatine. See also Nougat. VIOLINS: Traditionally violins are stuck together with an animal based glue. The bows are usually made from horse hair. WHEY: Liquid part of Milk -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-