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Vegan Presentation, Dr. Aumatma and Dr. Jina Shah
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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."
  • Transcript

    • 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