Newsletter Winter 2005

Hidden Meats Found in 'Veggie' Foods (Part 2)

HIDDEN MEAT IN RESTAURANTS

Tejas Mehta, a CPA living in Anaheim, Calif., was a regular customer at a Marie Callender's restaurant there. "I used to go there regularly for Lions Club meetings," he recalled, "and I used to eat the same Fettucini Alfredo due to the lack of vegetarian choices."

He asked a waitress to check that the dish was vegetarian, and she "specifically confirmed" that it was, he said. Mehta, an adherent to the strictly vegetarian Jain religion, had heard from an acquaintance that some restaurants added chicken stock to their Alfredo sauce to keep it moist, so he asked the waitress to doublecheck. His fears were confirmed when she returned from the kitchen. "It had been non-vegetarian all along," he told India-West.

Mehta shared his concerns with others in the Jain community, and found that the practice was widespread. In an article he wrote and circulated on the Internet, he quoted other Jains with similar experiences: "We were shocked to find out that the beans and rice at El Torito Grill in Irvine, Calif., are made with chicken and/or beef stock," said Hansni Kamdar. "I have found out that soups, mashed potatoes, hash browns and rice are mostly made with beef/chicken broth," said Aarti Mehta. "I tell every Jain not to eat in any Mexican restaurant," said Geeta Khona.

"Some popular items that look vegetarian are really not what they appear to be," said Mehta. "Tortilla chips, rice and beans generally appear vegetarian on the face of it, but many restaurants use lard, chicken or beef stocks to make these items. I used to eat Caesar salad for a long time before I realized it is not vegetarian." (Many Caesar dressings contain anchovy and raw egg.)

"Isn't this an eye opener? It's about time issues like this are taken up with government agencies and consumer interest groups," said Mehta.

Until the FDA mandates a change in food labeling laws or manufacturers adopt a voluntary standardized vegetarian label, it's up to consumers to search out more information by themselves.

Supriya Kelkar, who says she has "severely reduced" her food choices since her experience earlier this year, has taken her concerns about hidden meat and meat flavorings to religious organizations such as the International Society for Krishna Consciousness, The Federation of Jain Organizations in North America (JAINA), and the Seventh Day Adventists.

According to dietician Geeta Sikand, "The industry is consumer driven and in my opinion will respond to the consumers' needs. If consumers demand for a label that states, 'contains no meat products' or 'contains no animal products,' I believe the industry will respond. Vegetarians have a right to know what is in the food they eat."

She added: "Food companies typically label for the majority, not a small minority, but respond to minority concerns by having information available upon request, so strict vegetarians and vegans currently need to do some more due diligence on their part."

(This is part 2 of the news report Calls for Labeling Grow After Meats Are Found in 'Veggie' Foods by Lisa Tsering of India-West.)

By the way, www.vegetarian-restaurants.net has information on vegetarian restaurants, and also many national restaurants under the "Fast Food Restaurants" title on the left scrollbar.

"Nothing is more powerful than an individual acting out of his conscience,thus helping to bring the collective conscience to life." - Norman Cousins

Beware of Plastics

Dioxin Carcinogens cause cancer.

Especially breast cancer. Don't freeze plastic water bottles with water as this also releases dioxin in the plastic. Dr. Edward Fujimoto from Castle hospital was on a TV program explaining this health hazard. (He is the manager of the Wellness Program at the hospital.) He was talking about dioxin and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This applies to foods that contain fat. He said that the combination of fat, high heat and plastics releases dioxin into the food and ultimately into the cells of the body.

Dioxin are carcinogens and highly toxic to the cells of our bodies. Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results...without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. Just safer to use tempered glass, Corning Ware, etc., He said we might remember when some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons. To add to this: saran wrap placed over foods as they are nuked, with the high heat, actually drips poisonous toxins into the food, use paper towels.

MEMBER RECIPES

Vegan WHACKY CAKE (Chocolate)

From Ruthie Jeffords

• 1 1/2 cup flour
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 3 Tbsp. baking cocoa
• 1 cup water cold
• 5 Tbsp. oil
• 1 tsp. vinegar
• 1 tsp. vanilla extract

Mix all dry ingredrients in baking pan (or bowl), add liquids and mix well. Bake at 20-30 minutes at 325 degrees. Makes 1 layer.

Vegan Italian Sausage

From Michael Pfalzer

Grind in coffee grinder/blender/etc.:

• 2 ½ cups oatmeal
• 1 cup raw sunflower seeds
• 3 tsp. sage leaves, dried
• 1 tsp. whole coriander seeds
• ¾ tsp. caraway seeds
• 3 tsp. fennel seeds
• 3 tsp. thyme

Grate 2 cups potato (approx. 3 medium potatoes) and 1 ½ cups onion (approx. 2 med. onions), including onion juice. Stir this and grinded ingredients together with ½ tsp. ceyenne, 1 tsp. whole fennel seeds, 3 tsp. oregano, and 2 tsp. garlic powder. Cook in skillet.

This is great served with peppers, onions, and salsa. Much better when served hot.

Garlic Greens

From Michael Pfalzer

• 2 bunches greens (kale, collards, whatever you like)
• 1-2 bulbs garlic, chopped
• olive oil
• 1 tomato, chopped
• lemon juice
• summer savory (or substitute basil or oregano)

Separate stalk part of the greens, and saute the stalks with garlic in olive oil. When garlic begins to brown, add greens, lemon juice (a couple/few tablespoons), and a generous amount of summer savory. Add more oil as needed. Saute until greens are tender.

UPCOMING EVENTS

Our February dinner will be on Tuesday Feb. 22nd at Thai Thani, 25778 U.S. 19 North, Clearwater. The cost is $12.50 for members ($14.50 for non-members).

Sign-up for our events is required. If you sign up, but then cannot make it, please call us to cancel.

About Tampa Bay Vegetarians

Our social group meets monthly, 4th Tuesday, at 7:00 PM at vegetarian or vegetarian-friendly restaurants. Click here for more information.