Vegan Presentation, Dr. Aumatma and Dr. Jina Shah
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  • "Protein content in seaweed varies somewhat. It is low in brown algae at 5-11% of dry matter, but comparable in quantitative terms to legumes at 30-40% of dry matter in some species of red algae. Green algae, which are still not harvested much, also have a significant protein content, i.e., up to 20% of dry matter. Spirulina, a micro-alga, is well known for its very high content, i.e., 70% of dry matter."


  • 1. VEGAN-ism
    What is it?
    Why go vegan?
    How do vegans eat?
  • 2. Outline of presentation
    Who are we
    Who is our audience
    Why are we here
    Definition of veganism
    Why go vegan
    How do vegans eat
    Health messages aimed to daily eating
    Restaurant food is special and aims toward pleasing tastes
    Substitutes for health, substitutes for taste and texture
    Questions and Answers
  • 3. What is Food?
    Our relationship with other living beings
    Our relationship with the earth
    Restaurant food offers all this to customers with convenience and ambience
    Restaurant food offers a livelihood to its staff
  • 4. WHAT IS “vegan”?
    The abstinence of all animal products
    That means NO to:
    Meat (beef, pork, chicken), poultry, fish
    Dairy (milk, cheese, yogurt)
    Honey (for some)
    Leather, wool, silk, fur, etc in clothing…
    And it means YES to:
  • 5. Why go vegan?Decreased risks of disease
    Decreased incidence of heart disease
    lower levels of dietary cholesterol
    Prevents cancers : breast, prostate, colon , other
    Lowers risk of arthritis
    Lower amounts of protein = lower amounts of calcium loss -> lower risk of osteoporosis
    Treatment and prevention for type II diabetes
  • 6. Why go vegan?Benefits to physical health
    Supports weight loss
    For vegans who carefully choose healthy foods
    More energy
    Healthy skin from the inside out
    Longer life
    Health benefits of compassion
  • 7. Why vegan?Live our compassion
    • If we can limit the harm to other beings, we help to create a better world
    • 8. We assume people understand the violence involved in slaughter for meat
    • 9. Many don’t understand the suffering of dairy cows
    • 10. Fed artificial diets with grains and other high protein animal based meals
    • 11. Forced pregnant with artificial insemination
    • 12. Attached to milking machine
    • 13. Frequently infected; mastitis and other open sores
    • 14. Separated from their calves
    • 15. Lives shortened considerably
    • 16. Many don’t understand how dairy production is linked to slaughter
    • 17. Male calves confined in crates, raised and slaughtered for veal
    • 18. Older dairy cows slaughtered for low grade meat
    • 19. If we don’t consume meat and dairy, we remove the reason for the violence to continue
  • Why vegan?The environmental perspective
    Vegans use the least amount of resources to produce food
    12-16 pounds of grain needed per pound of beef
    2500 – 5000 gallons of water needed per pound of beef
    Only 25-50 gallons for tomatoes, wheat, apples
    3.25 acres of land needed per meat-eater
    1/3 acre for a vegetarian
    1/6 acre for a vegan
    78 calories of energy needed per calorie of beef protein
    Only 2 calories needed for soybeans
    Vegans pollute the least amount into the environment by avoiding the wastes from animal agriculture: 120 pounds of wet manure produced per day by average dairy cow resulting in water pollution, methane gas resulting in global warming, etc
    Some have said the while going vegetarian is like driving a hybrid car, going vegan is like riding a bike – it’s that much better for the environment!
  • 20. How can we go vegan?Common questions--
    What can we eat besides fruits and vegetables?
    Can we get enough protein?
    Can we get enough calcium?
    Will it taste good?
  • 21. Did you know?
    That one pound of kale has more protein than one pound of beef?
    That high amounts of meat intake causes calcium to leach from the bones?
    That cow’s milk calcium is not usable by the body to make the bones stronger?
  • 22. Protein needs and sources
    How much? 0.8g/kg
    People need less than they think; studies have shown that even US vegans get more protein than they need, vegetarians and meat eaters get way too much
    Excess protein leaches Ca from bones
    What kinds?
    Beans: mung, adzuki, black, lentils
    Grains: quinoa (18g); brown rice (12g); millet (22g)
    Vegetables: KALE
    Tofu, Tempeh
    Mushrooms -- shitake
  • 23. RICE: the staple food
    Higher Fiber content- slower blood sugar increase
    Nutrients: Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Potassium, Magnesium, Iron 
    Higher in protein
    • Fiber husk removed
    • 24. Nutrients removed- 1/4th to 1/6th of all nutrients in brown rice
    • 25. More processed so takes more resources to produce
    • 26. Higher in carbohydrate content
    • 27. Turns into sugar in the body
  • Beans & Grains
    Some higher in starch, some higher in protein
    Carbohydrates also necessary for sustained energy. Whole grains and beans are not “bad guys”, refined ones are
    Beans: Mung, Adkuzi, Black, Lentils
    Grains: brown rice, quinoa, millet
    Bread, pasta
  • 28. How do I go Vegan?Meat substitutes
    Seiten (wheat gluten)
    Textured vegetable protein gives meat like texture
    Vada in Indian stores
    More granular in health food stores
    Soy and gluten products developed in Asian Buddhist culture
    Soy and gluten products developed in modern America
    Each one has its nutritional pros and cons. Best to eat processed products sparingly
  • 29. How do I go Vegan?Milk and yogurt substitutes
    Milk substitutes
    Almond milk
    Hazelnut milk
    Oat milk
    Hemp milk
    Rice milk
    Coconut milk
    Soy milk
    Some are more processed, some creamier with higher fat content, some have more protein.
    Yogurt substitutes
    Soy yogurt
    Coconut yogurt
    Sweeter than dairy yogurt to allow cultures to grow.
    Each one has its nutritional pros and cons.
  • 30. How do I go Vegan?Cheese and butter substitutes
    Cheese substitutes
    Tofu for paneer, feta and ricotta cheese
    Daiya vegan cheese for cheddar and mozzerella
    Tofutti cream cheese
    Nutritional yeast for parmesan
    The Un-Cheese cookbook gives recipes for many other types of cheese
    Butter substitutes
    Earth Balance spread
    Olive oil for bread
    Other oils for cooking
    Avoid trans and saturated fat
    Cream substitutes
    Cashew cream (made from blended cashews)
    Blended tofu
    These are generally foods for taste, not health foods; best to use these sparingly in daily diet
  • 31. How do I go Vegan?Ice cream substitutes
    Many vegan ice cream varieties
    Fruit based sorbets
    Soy based ice creams
    Nut based ice creams
    Coconut based ice creams
    Rice Dream
    Vegan kulfi based on coconut and soy milk with nuts and spices
    Like soy milk, each base has its pros and cons.
    Like cheese and butter, these are not health foods and should be used sparingly.
  • 32. How do I go Vegan?Egg substitutes
    Scrambled tofu with kala namak= omelet
    Banana, tofu, applesauce, soy yogurt, or soaked and blended flax seed= egg in baking
    Ener-G egg replacer= non-perishable egg in baking
    Special cake recipes with vinegar and baking soda to produce effect of rising
  • 33. What’s next
    Ask and understand why your customers choose vegan
    Offer them choices and they’ll feel they are home
    Think about your own and your families tastes and health situation and consider trying vegan options yourself!
    Welcome to the world of veganism!!
  • 34. The 57 Health Benefits of going Vegan
    Norris, Jack RD.
    Vegetarian Resource Group.
    Robbins, John, “What about Soy?”
    Robbins, John, “The Truth About Calcium and Osteoporosis,” Juice Matters, Nov 2009
    Dharmananda, Subhuti Ph.D.,“The Nutritional and Medicinal Value of seaweeds used in Chinese Medicine”
    Nutritional resources
  • 35. A few cookbooks and websites for recipes
    Postpunk kitchen: has recipes, videos, etc
    Vegetarian times: searchable recipe database with vegan limit option
    Vegresource group
    The Ultimate Uncheese Cookbook by Jo Stepaniak
    The Indian Vegan Kitchen by Madhu Dadia
    CalciYum! By David & Rachelle Bronfman
    The Candle Café Cookbook by Joy Pierson
    Vegan World Fusion Cuisine by Mark Reinfield
    Conveniently Vegan by Deborah Wasserman
    Meatless Meals for Working People by Deborah Wasserman
    The Single Vegan by Leah Leneman
    Sinfully Vegan by Lois Dieterly