T H E V E G A N SOCIETY Founded November,
1944
Veganism is the practice of living on the products of the plant kingdom— t o the exclusion of all animal foods—proceeding from a wide consideration of man's true place in nature. The objects of the Vegan Society are to provide in thought and practice f o r the advance of veganism, and to relate veganism to every aspect of creative co-operation between man and nature.
President:
Mr. JOHN HERON,
Vice-President:
Mrs.
E.
B.
, Reigate, Surrey.
Honorary Kent.
Secretary: Mrs. M U R I E L (RAVensbourne 2809).
Honorary
Treasurer:
Miss
, Purley, Surrey.
SHRIGLEY,
, Bromley,
DRAKE,
, London,
W I N I F R E D SIMMONS,
N . W . I 1.
Committee: Mrs. JEANNE ARNALDI, Mrs. E. V. BATT, Mrs. SERENA COLES, Miss CHRISTINA HARVEY, Mr. JOHN MOORE, Mr. JACK SANDERSON, Miss M A B E L SIMMONS, Miss A N N WICKER. Correspondence Bureau Coordinator: Miss Edna Towell, Park, West Moots, Wimborne, Dorset. Commodities Investigator: Middlesex.
Mrs. E. V. Batt,
, Enfield,
Minimum subscription, which includes " T h e Vegan,'' 10s. Od. per annum, payable in January. Life Membership, £8 8s. Od.
THE VEGAN JOURNAL OF THE VEGAN SOCIETY Editor: Assistant
Mr.
, Reigate, Surrey.
JOHN HERON,
Editor:
Advertisements: S.E.22.
Mr.
JACK SANDERSON.
H. H.
GREAVES
LTD.,
106/110
Lordship Lane, London,
Published quarterly: Annual subscription, 5/- post free: single copies, Is. 3d. post free. Obtainable from the Hon. Secretary.
THE V E G A N Journal Vol. XI
of the Vegan Society Summer, 1959
No. 5
EDITORIAL In this journal in the past we have referred from time to time to the world food problem, which is particularly concentrated in the under-developed countries of the East and the West. Now there comes an alarming report from India that reveals the desperate urgency with which the food problem is looming up there in the very immediate future. The Indian Government published in New Delhi in May this year a Ford Foundation report prepared by a group of thirteen high-level American experts, who made a thorough survey of India's food crisis at the request of the Food Minister, A. P. Jain. The report discloses that by 1965-6 there will be in India 80 million more mouths to feed than to-day, and that if India's food production maintains only its current rate of advance, then by 1965 food supply will fall short of subsistence demand by about 25 per cent. This would result in starvation so extensive, the report states, that it could not be met by any conceivable plan for rationing or imports. Because of this dire threat of impending famine, the report concludes that " an immediate and drastic increase in food production is India's primary problem for the next seven years," with a target of 110 million tons of food grains by 1965-6, a target which " can be realised only if an all-out emergency food production programme is undertaken. Food production must be given the highest priority." In order that Indian agriculture can provide for the nation's needs, radical reforms are proposed, including: improved storage for the surpluses of better years, to eke out supplies in worse years ; priority for chemical fertilisers ; a public works programme to enlist the under-employed and unemployed in schemes of land improvement. But one of the most significant recommendations made by the American team is that the number of cattle in India should be progressively reduced, since the many " sacred cows "—slaughter of which is legally prohibited in some States and is contrary to I
the religious beliefs of most Hindus—are in direct competition with human beings for land. While inevitably controversial because of the religious objections which will be raised against it, . this recommendation can only be considered inescapably realistic in the emergency with which India is faced. This must be one of the first occasions on which the pressure of rising populations has led to a high-level recommendation for cattle reduction. It is a policy which is bound to be suggested first in relation to under-developed areas where small reserves of unused land and heavy populations already under-fed reveal unmistakably the critical wastage involved in the use of animals as a source of food. The fact that there is competition for food between man and his domestic animals cannot be stated too often. And it is a competition which man unwittingly fosters. He grows food for animals on large amounts of good land that could be used for growing food directly utilisable by man, and in many instances gives the animals food that is a normal part of his own diet, despite the fact that they return for his consumption only a fraction of the protein in their feed. The unfavourable ratio of conversion of vegetable proteins to animal proteins by feeding involves, indeed, an immense agricultural wastage. (For an authoritative analysis of this problem, see the quotations on page 12 of the Winter, 1958, issue of The Vegan.) If the world's production of protein is already lagging behind its rise in population, the question as to whether we can afford the waste involved in procuring animal protein will certainly attain increasing prominence as mankind continues its dramatic expansion. At the end of this century, when demographers estimate that the population of the world will have doubled, it may well be a policy of practical necessity for all nations to limit or reduce the use of food animals as a source of protein and to rely more and more on plant proteins. And it is in such a contingency that the significance of the pioneer experiments of the vegans will begin to emerge on a wide scale. Meanwhile, for the sake of her rising generations, we can only hope that India will be guided to achieve a high level of agricultural productivity in which animal protein will be deliberately discounted in favour of good plant protein. JOHN HERON.
2
NUTRITION FORUM JACK SANDERSON
During the holiday season our thoughts turn more than usual upwards to the skies, and we each cherish the hope that perhaps it is our turn to return home from our holidays looking unusually sun-tanned and to be able to say, " Yes. We never had a drop of rain the whole week." Yet the greenery of the countryside— the joy of the overseas visitor—is dependent on a fairly regular supply of rain, and it is the timing and amount of this rain which occupies our thoughts so much in most British summers. Either we seem to have too much or too little, and over the last decade, alas, too much, resulting in a series of wet summers. Perhaps this year we are due for a lovely summer, and maybe soon in some parts of the country we shall be hearing of shortages of water and drought. Apart from holiday considerations, we are all aware that water is necessary to all physical life, and whereas Nature feeds its kingdoms according to an irregular pattern, it is possible for most of us to take in our " water" many times a day and in many different forms. Undoubtedly the best way for us to take our water is in the eating of fruit or the drinking of fruit juices, whilst salads and vegetables also supply us with much of our water. The importance of water to us cannot be over-estimated, and whilst the following questionnaire is by no means exhaustive, it does at least indicate and emphasize its value to us. QUESTIONS (1) (a) About how much of the human body is composed of water, and (b) how much of the non-bony body weight ? (2) About how much of each living body cell is composed of water? (3) How much of our blood plasma is water ? (4) (a) How much of urine is water, and (b) about how much urine is secreted daily by a normal adult ? (5) How do we receive our water ? (6) How do we lose our water ! (7) Which organs are particularly concerned with the body's water and what are their chief functions ? (8) Does the water content depend upon age ? (9) What are the chief functions of water in the body ? (10) What are some of the characteristics of water that make it specially suitable as the most abundant constituent of all body cells? 3
ANSWERS (a) About two-thirds ; (b) more than four-fifths. Slightly more or less than nine-tenths. About 90 to 93 per cent. (a) About 95 per cent ; (b) about 1 to H quarts. Through (i) beverages and other liquids ; (ii) foods, especially vegetables and fruits ; (iii) as a result of metabolic activities in our body tissues. (6) Through the urinary output, perspiration, when we breathe out, and occasionally through vomiting, diarrhoea, haemorrhage. (7) The kidneys. They keep the body fluids at their normal constancy in composition, volume and acid-alkaline balance by removing variable amounts of water and organic and inorganic substances from the blood stream as it passes through them. They extract most of the nitrogenous waste, the greater part of the salts not needed by the blood, about one-half of the excess water and foreign substances such as toxins, whether formed within the body or taken in from outside. (8) Yes, it is greater for younger people, and in actively growing tissues, and also in active tissues generally. (9) (a) It assists with the absorption of food in solution. (b) It serves as a medium for the chemical changes occurring in digestion. (c) It supplies fluid for many body secretions. (d) It assists will the removal of dissolved wastes. (e) It helps to keep the body temperature from rising above normal by its evaporation from the skin and the respiratory passages. (10) (a) It is usually easily available externally. (b) Its solvent power is high. Nothing can compare with it for the number of substances that will dissolve in it and the variety of concentrations possible. (c) It has a high heat capacity and a high heat-conducting power. This is useful in transfer of heat to the skin and in maintaining a constant body temperature. (d) High latent heat—useful in perspiration. (e) High surface tension—useful in increasing area of contact between adjacent liquids. (1) (2) (3) (4) (5)
4
VEGAN PROTEIN NUTRITION JOHN HERON
Introductory The significance of protein was first brought to light by the great chemist Justus Liebig in the forties of the last century. He believed that protein not only provided the building material of living substance, but also muscular power and energy ; and that fats and carbohydrates were merely respiratory substances that gave heat only. There was thus established the conviction, still widely prevalent as a popular belief to-day more than a century later, that unless generous daily amounts of protein foods are taken, man will have insufficient energy or " go " to pursue an active life. Although nutritional science has long since discounted Liebig's error, the average uninformed citizen tends to equate protein, and particularly animal protein, with energy. Liebig, of course, was wrong: protein is concerned primarily with the structural repair and maintenance of tissue, and with its growth and construction ; while carbohydrates and fats are the nutritional basis of energy (although there are many other factors to be taken into account to get a full picture of the inflow of energy into the human system—cf. the Summer, 1958, issue of The Vegan, pp. 1-4). But there was a further error in the early days, and that was with respect to the quantity of protein required. Voit calculated that the adult weighing 154 lbs., doing average, work, should take 120 grams of protein daily. About the same time as the propagation of the Liebig-Voit doctrines, the early pioneers of natural healing were setting up the first naturopathic establishments in Austria and Germany; their methods soon spread to America and the other European countries. Natural dietetics early became an integral part of the system and the leaders of the movement from the beginning up to the present day have consistently maintained two important principles about protein nutrition: first, that protein in the excessive amounts advocated by Voit only overburdens the organs of assimilation and elimination, tending to systemic malfunction and disease; second, that cooked animal flesh with its toxic " extractives " is an undesirable form of protein for man. Protein Allowances It is interesting to compare to-day the orthodox medical with the natural dietetic recommendations for the daily protein allowance. The British Medical Association in 1950 advocated a daily allowance of 96 grams of protein for an active man and 82 grams for an active woman. The total range given was from 69 grams for the sedentary man to 117 grams for the very active man; and 58 grams for the sedentary woman to 105 grams for the lactating woman. 5
The recommendations of the natural dietitians are very different. Dr. Bircher-Benner urged that only 30-50 grams are necessary, according to the source of the protein ; Otto Carque advocates from one to about two ounces per day for the adult man, that is about 40 grams—a figure that is based on a review of several careful experiments ; Dr. Szekely suggests a total of 50 grams from all dietary sources, including 17 grams from fruits and vegetables ; and so on. Thus to-day we still have a discrepancy of up to 100 per cent between the allowances put forward by the two main streams of diet teaching. Because, as Otto Carque wrote, " a diet high in protein and in other acid-forming foods means the consumption of heavy meals, an excess of waste products, retarded elimination, and susceptibility to disease," veganism allies itself with the practice of the lower protein intake of from 30 to 50 grams daily. And this amount can be readily obtained from the combined contribution of all dietary sources: leaf, seed, nut, cereal, legume and vegetable. There is no need for the individual to spend hours making elaborate calculations about the total protein content of his or her diet. This is an activity for the specialist: the sound vegan diet will automatically encompass an adequacy of protein without any need to resort to the slide rule ! Protein Values A good deal has been written by research workers about the value of different proteins. It is important to state at the outset that there has been, and still is, a gradual evolution of theory in this field. All we can do here is to review recent developments, keeping an eye on their immediate relevance to vegan practice. The value of a protein is determined by the relative amounts it contains of the so-called 8 or 10 essential amino acids (constituents of protein) which the body is said to be unable to synthesise and must obtain ready made from its food. The first important fact that emerges here is that the proteins of all tissues—whether plant or animal—that are engaged in active metabolism have about the same overall high-level composition of the essential amino acids. Thus the proteins of seed germs, such as wheat germ and corn germ, of green leaves and of microorganisms such as yeast, have about the same amino-acid composition as the proteins of meat. Plant proteins of this kind are thus presumably of particular value. Contrary to loose statements sometimes made on this subject, all the main plant protein foods contain all the essential amino acids.* Some, as we have seen, are considered to be fully adequate in their content of these. Others are considered to be low in certain of these amino acids. Thus cereals tend to be * See " Tables of the Ammo Acids in Foods and Feeding Stuffs," compiled by D. Harvey, Commonwealth Agricultural Bureaux, 1956. 6
low in lysine, soya low in methionine, and so on. The practical principle that emerges from all this is that of combining different plant protein foods so that their differing amounts of essential amino acids supplement each other. Actually, with respect to human nutrition it is doubtless quite misleading to talk about the high or low value of any one plant protein because of its amino acid content. We practically never take a single protein at one meal or in the course of a day. The only significant and meaningful protein value we can talk about is that of the diet as a whole, which invariably includes a combination of many different plant proteins together with other nutrient factors affecting protein nutrition. To quote Dr. Shelton: " That the individual proteins in grains and some other plant foods are physiologically inadequate is sufficiently demonstrated, but the sum-total of the various proteins . . . in the diet as a whole, is usually fully adequate." But with respect to individual plants it may be of interest to note that investigations by B. Sure suggest that whole rye flour is better than whole wheat flour as a source of protein, and that the proteins in buckwheat are the best known source of plant proteins of high biological value—although this has not been checked by other workers. However, as variety is the key to vegan protein nutrition, as we shall see below, there is probably much to be said for a much more extensive use by vegans of both rye and buckwheat. One of the most extraordinary facts about research work on plant proteins is that nuts are notably ignored or quite inadequately dealt with. A. Bondi, writing in the volume on "Processed Plant Protein Foodstuffs," states: " T h e nuts are comparatively rich sources of protein. Almost no further research was carried out on the proteins of almonds, hazel nuts and walnuts, after the classical work of Osborn, except for the analyses of the total protein content published in tables of food composition." Such research work as has been done, reviewed by Arnold de Vries in his " The Fountain of Youth," indicates that most nuts contain complete and high-grade proteins. There would seem to be a strong case for a much wider emphasis on and investigation of the role which nuts can play in meeting world protein needs. Dr. Shelton complains that " the experimenters never seem to consider nuts, which are certainly important constituents of man's normal diet, as worthy of their attention." In the many forms in which they can be used, nuts are a n essential part of vegan protein nutrition. Finally, an observation made by R. F. A. Dean on protein values in " Processed Plant Protein Foodstuffs " is of controversial interest: " T h e question of quality of protein is secondary in importance to amount of total protein. So far, no disease of man is known that can be attributed to an amino acid deficiency. . . . Quality of protein has been largely determined by experiments 7
on small animals, and the extremely rapid rate of growth of those animals has the very useful function of exaggerating amino acid requirements. It seems probable that for man, and even for the child when he is growing fast, proteins of less than the highest theoretical biological value are adequate, provided that there are enough of them." Protein Supplementation The whole question of protein values boils down to the practice of combining different plant protein foods in order to get a good blend of essential amino acids. The following suggested combinations are culled from various authoritative sources: — Cereals and Pulses Wheat flour and soya flour ; wheat flour and peanut flour; maize and soya; millet or rice and peanuts ; wholewheat bread and baked beans; and etc. The combination of different grains and legumes, now based on nutritional science, was advocated in biblical times: " Take thou also unto thee wheat and barley, and beans and lentils, and millet and fitches, and put them in one vessel and make thee bread thereof . . ." (Eze. 4: 9). Mixed Cereals Wheat and rye; wheat and buckwheat; maize and rice; wheat, maize and rice ; wheat and rice. Seeds with Cereals and/or Pulses Cottonseed flour and maize ; sesame meal, maize meal and peanut meal ; sesame meal and soya or other pulses. Further Combinations Whole cereals and green leaves ; whole cereals and raw vegetables* ; potatoes and green leaves ; potato flour, sunflower meal and malt. Again, it must be pointed out that the part that nuts can play in this kind of protein supplementation has scarcely been touched upon. Imagination and enterprise in the kitchen can readily devise recipes incorporating the above combinations. Plant Protein Foods It may be helpful to the enquirer at this point if we give a comprehensive list of the foods which make the most important protein contributions to the vegan diet. Nuts Pine kernels, almonds, cashew nuts, walnuts, Brazil nuts, hazel nuts, pecans, butternuts, chestnuts, coconut. * The remarkable results of this combination are referred to by Dr. Ralph Bircher in his " Perspekliven zur Eiweissfrage " (see bibliography). 8
Seeds Sunflower seed, sesame seed, cottonseed. Pulses Soya beans, peanuts, lentils, beans of all kinds, peas. Cereals Wheat germ, corn germ, whole wheat, whole rye, whole oats, maize, sorghum, millet, rice, buckwheat (strictly a herbaceous plant). Vegetables Green leaves, potatoes, with minimal amounts in all vegetables. Other plant sources comprise algae, seaweeds, food yeasts, moulds and bacteria. The possibilities of using protein crops from the sea, i.e., from algae and seaweeds, are still being explored. While among microbial proteins, food yeast only is as yet used in any extensive scale, also mushrooms. Preparation The wide variety of ways in which these foods can be used will satisfy the aesthetic requirements of vegan protein nutrition. If it is so that prolonged heating and cooking causes some denaturing of protein, it is doubtless advisable to incorporate a fair measure of unfired plant protein in the diet. Nuts can be used whole, milled, or made into creams and milks with an electric mixer. Sesame and sunflower seeds, dehusked, can also be taken whole, or as meals and milks, and thus added to a variety of dishes. Soya beans can be sprouted and wheat grains germinated by keeping them for a suitable period in water, thus enhancing their vitamin content. Of the other varieties of beans, mung beans are best suited to sprouting. Raw oats are already widely used in the Swiss breakfast dish of muesli. And the important protein value of fresh green leaves in salads must also be taken into account. Then there is the very varied range of cooked foods: breads and bakery products of all kinds, vegan savouries, roasts and entrees, soups, sauces and stews. As well as whole wheat bread, we can enjoy whole rye bread and millet bread (millet was possibly one of the first grains used by man for bread making), which provide both nutritional and aesthetic variety. In accordance with the principle of protein supplementation, we can add to each of these breads up to 10 per cent of soya flour, or peanut flour, or cottonseed flour, or buckwheat flour; and a mixed wheat and rye bread can also be used. There are oatcakes, thin buckwheat cakes, and bakery products incorporating husked sesame seeds as well as other nutritious flours and meals. Savouries, soups, sauces and stews provide an opportunity to make very palatable and nutritive mixtures from among the many different nuts, seeds, pulses, cereals and vegetables, using 9
vegetable, herb, yeast extract or soy sauce flavourings. It is here also that protein supplementation can be used to advantage, following several of the suggestions given above under that heading. Finally we have the proprietary brands of ready-made vegan protein foods, the nut meats, savoury mixtures, nut cheeses, plantmilks and so on. Doubtless there will be an increasing development and extension of the use of this type of product, as the world becomes more and more dependent on plant protein to meet its needs. There are already germinal indications that a vast new food manufacturing industry concerned with palatable substitutes for animal proteins will begin to emerge as the years go by. It will be the task of the enlightened food chemist to see that the various ingredients blended into these substitutes are not denatured, contaminated or impaired during the processes of commercial preparation. Soya-based plantmilks, commercially manufactured in the U.S.A., and now in this country (Wanderlac —see Plantmilk News in this issue), because of their balanced blend of protein, vitamins and minerals, can play a very useful part in vegan protein nutrition. Home-made soya milks, and tofu, can be made from soya flour. Wheat germ, corn germ and dried brewers' yeast are protein rich food supplements with which many vegans fortify their diet, and which are rich in other valuable nutrients as well. Total Protein Contents There is still a very wide ignorance to-day of the actual protein content of plant protein foods. Indeed, the enquirer into veganism often needs to be assured that there is, in fact, any protein at all in the plant kingdom. The truth is, of course, that many plant foods are much richer in total protein content than animal foods. The average protein content of the different animal foods is as follows: — Meat 20 per cent, sea fish 18 per cent, cheese 24 per cent, whole eggs 12 per cent, cows' milk 3.5 per cent. We may compare these figures with the following for representative plant foods: — Nats Pine kernels 34 per cent, butternuts 28 per cent, black walnuts 28 per cent, almonds 21 per cent, English walnuts 18 per cent, Brazil nuts 17 per cent, filberts 16 per cent, pecans 12 per cent, coconut 6 per cent. Seeds Cottonseed flour 48 per cent, husked sunflower seed 32 per cent, sesame seed 25 per cent. 10
Pulses Soya beans 36-55 per cent, soya flour 40 per cent, peanuts 30 per cent, dried legumes (lentils, dried peas and beans) 20-30 per cent, green kidney beans 7 per cent, green peas 7 per cent, fresh string beans 4 per cent. Cereals Wheat germ 36 per cent, oatmeal 16 per cent, whole wheat 13 per cent, whole rye 11 per cent, buckwheat 11 per cent, whole oats 10 per cent, millet 9 per cent, rice 7 per cent. Vegetables Green leaves from 1.4 to 5 per cent (the younger leaves, it appears, contain more protein than the older leaves—see The Vegan, Summer, 1953, page 13). Potatoes about 2 per cent. Other vegetables range between 1 and 3 per cent. Mushrooms 2.6 per cent. Among the more unusual plant proteins, we have the following values: Dry yeast 45-50 per cent, dry plankton 52-59 per cent, dry chlorella algal cells 42 per cent, dry bacteria 40-80 per cent, dry moulds 12-43 per cent, dry red seaweed 20-40 per cent, dry brown seaweed 5-15 per cent. As with other plant protein foods, the sea crops contain all the essential amino acids. (It is also interesting to note in passing that several of the green seaweeds contain per gram dry weight as much vitamin B 1 2 as is found in liver—one of the best known sources of the vitamin.) It can be readily seen from the above figures that a regular use of a variety of nuts, seeds, pulses, cereals and vegetables, in a variety of combinations, will provide more than ample protein to meet the daily allowance. Indeed, there is certainly no need to make a fetish of vegan protein nutrition, since it is obvious that with the many rich sources available, protein intake on a vegan diet can easily become too high. Other Factors Affecting Protein Nutrition In the International Nutrition Research Foundation's Convention Report (1954), Mervyn Hardinge, M.D., writes: " Calories, while a hazard if misused, are highly essential for body needs, and can spare protein, especially if the calories come from carbohydrates. In fact, protein cannot be effectively utilised unless sufficient calories are present from carbohydrates and fats. That is why the Lord has combined starches and proteins, and sometimes fat, in the grains and legumes. The body can do well on little protein of good quality when sufficient calories from starches, sugars and fats are present. On an experimental diet of 43 grams of protein and 2,400 calories, better protein utilisation was observed than on a similar diet of 63 grams of protein and 1,000 calories. The larger amount of protein was less efficiently used 11
because the diet lacked sufficient calories." There is also the view that an inadequacy of carbohydrates and fat—the energy foods—will cause protein to be diverted from its proper task of maintenance and repair to provide heat and energy ; and that this would lead to some measure of protein malnutrition even though the protein intake itself may have seemed adequate. It was on these grounds that Alfred le Huray wrote in "Health and L i f e " (October, 1957) that in his view " no diet is likely to be permanently satisfactory which does not include a reasonable amount of whole cereals, with the addition of such natural sugars as honey, Barbados sugar and molasses." Protein nutrition is also, doubtless, related to many other food factors, and we may well agree with Dr. Shelton: " W e want not merely amino acids, but amino acids in ideal combination with other indispensable substances—minerals, vitamins, carbohydrates —such as only plants can furnish. These other substances are essential to the full utilization of proteins." It appears from recent research that vitamin B 1 2 has an advantageous, if as yet little understood, effect upon the adaptation and utilisation of certain plant proteins. And it may well be a step forward in vegan and vegetarian protein nutrition when processed plant protein foods are fortified (as Wanderlac is at present) with this vitamin. Although one may surmise that the action of vitamin B 1 2 on plant protein is an autonomous process where vegans are obtaining their B 1 2 requirements from microbial synthesis in the intestines. The use of raw food has an important bearing on protein nutrition. It not only has the maximum vitamin, mineral and other nutrient content, but most important it is " alive" and vibrant with vital energies. It enhances the value of all other food taken, and stimulates, enlivens and refines all the physiological processes. It seems that the particular qualities inherent in fresh, raw food purify and preserve cellular tissue, thus reducing the total food needed and in particular the total protein needed for reconstruction and repair ; the experiences of several natural dietitians have caused them to comment along these lines. The liberal use of raw fruits and vegetables results in a diet rich in alkaline elements, which, in the words of Otto Carque, " protect the protein molecule of the tissues against premature cleavage and disintegration." " It has been established," states J. G. White, " that when there is a big excess of bases over acids in the food and in the body, the protein in the food is used more efficiently, and that a real minimum for protein requirement can be found only when such an excess of base elements is present." General Conclusion To sum up, then, we may say that a wide range of plant protein foods contain all the essential amino acids, although in differing proportions ; that to use a variety of them, some raw. 12
in a variety of combinations ensures a fully adequate protein value in the diet as a whole ; that an adequacy of carbohydrate and a liberal use of uncooked food makes for optimal economy and efficiency in protein nutrition. Doubtless there are other factors to be taken into consideration, which future experience and investigation will disclose. Meanwhile, there would seem to be sufficient information at our disposal for the world at large, faced with diminishing supplies of animal protein in ratio to its rising population, to consider seriously a widespread revision in its protein nutrition habits. Bibliography "Nutrition and Food Service Convention Report," International Nutrition Research Foundation, Arlington, California, U.S.A., 1954. " Processed Plant Protein Foodstuffs," edited by A. M. Altschul, Academic Press, New York, 1958. " Tables of the Amino Acids in Foods and Feedingstuffs," compiled by D. Harvey, Commonwealth Agricultural Bureaux, 1956. " Perspektiven zur Eiweissfrage," by Dr. Ralph Bircher, Hippokrates-Verlag, Stuttgart, 1956. " Plant Proteins and Vitamin B I 2 . " by Dr. F. Wokes, in "Food Manufacture," October, 1956. " T h e Hygienic System: Volume II: Orthotrophy," by Herbert M. Shelton, San Antonio, Texas. Fourth Edition, 1956. " Vital Facts About Food," by Otto Carque, Los Angeles, 1933. " The Fountain of Youth," by Arnold de Vries, Los Angeles, 1946. " Natural Foods," by Diana and Purcell Weaver, with dietetic tables by Edmond Szekely, Cosmovitalist Press, 1939. " Psycho-Physiopathy, Book III," by Teofilo de la Torre, San Francisco, 1948. " Food Science for All," Dr. M. Bircher-Benner, C. W. Daniel, London, 1928. "Abundant Health," Julius Gilbert White, Health and Character Education Institute, Pine Mountain Valley, Georgia, 1951. " Manual of Nutrition," H.M.S.O., London, 1955.
13.
MENUS FOR SUMMER MONTHS BY
MABEL
SIMMONS
FRUIT SOUP SALAD WITH GALANTINE B A K E D POTATOES JAM ROLL, BAKED OR BOILED FRUIT J-lb. cooking apples 2 pints water Rind of lemon
SOUP 2-oz. brown sugar 6 cloves
Cut apples into sections. Put all ingredients into enamel saucepan, cook gently. Rub through sieve. Serve either hot or cold. SUMMER SALAD 1 lettuce Stuffed tomatoes
Cooked potatoes Cucumber, peas, beetroot
Arrange lettuce around dish, place sliced beetroot on lettuce, then slices of cucumber, lastly potatoes. Place stuffed tomatoes in centre. Stuffed tomatoes. Cut tomatoes through centre, remove centre carefully and chop, add chopped parsley, also a few finely chopped walnuts, celery salt for seasoning. Mix all well together, fill tomato cases. NUT GALANTINE 6-oz. milled hazel nuts 6-oz. bread-crumbs Seasoning 1 tablespoon cooked rice
1 large onion chopped finely, fried golden brown A little thick sauce
Mix crumbs, nuts, seasoning together. Place rice on top, also cooked onions; pour over sufficient sauce to make into a stiff roll. Place roll on greased paper, steam | hour. When cooked, let it get cold and pour over agar jelly, 1 teaspoon agar agar, cup of stock or water, ÂŁ teaspoon Barmene or Yeastrel. Put all ingredients into saucepan, bring to boil, let it cool, then pour over galantine. BAKED POTATOES When baking potatoes in jackets, always put a little vegetable margarine over them ; it keeps the cases from getting too hard. BAKED JAM i - l b wholemeal flour teaspoon baking powder
ROLL
}-lb. nutter Cup of water
Rub fat into flour, roll out oblong, damp edges, spread jam on, roll up, pinch sides, bake in hot oven ÂŁ hour. Serve with nut cream.
(Continued on p. 17)
14
PLANTMILK NEWS No. 9, March, 1959, reprinted by kind permission of the Plantmilk Society Baby Plantrnilk Proving Successful THE FIRST BRITISH PLANTMILK (Wanderlac) is now available at a number of Health Food Stores, or can be obtained direct from A. Wander Ltd., 42 Upper Grosvenor Street, Grosvenor Square, London, W.I, at 6s. 8d. post free for a one pound tin. Wanderlac has been developed mainly as a baby food, and following earlier announcements in Plantmilk News, a steady stream of inquiries has been received from different parts of the country, and also from the Continent and even as far afield as America and India. Satisfactory progress continues to be made by a number of babies receiving Wanderlac for the treatment of galactosaemia and other milk allergies. A year-old Dutch baby brought to the Hospital for Sick Children, Great Ormond Street, London, for treatment was diagnosed as a long-standing case of galactosaemia and improved markedly when given Wanderlac. She has now recovered sufficiently to return to Holland, and arrangements have been made for her to continue to receive Wanderlac there. It is hoped to publish in the Lancet a short note giving brief details of this and other galactosaemia cases which have been treated with this British plantmilk. A longer paper giving fuller details on a considerable number of babies and children is being prepared in collaboration with Drs. Badenoch and Sinclair, of Oxford, for publication in the American Journal of Clinical Nutrition. The general public is also beginning to take an interest in this subject, as indicated by a long article on plantmilk in the Oxford Mail (an evening newspaper) of March 19th. Special types of Wanderlac are now being developed. In the treatment of coeliac disease, bananas have long been known to be helpful. They are often given with milk, but in some instances there may be milk allergies making it desirable to replace the milk by a non-allergenic food. At the request of paediatricians in some London hospitals, a modified form of Wanderlac has been prepared to which ten per cent of banana solids has been added. This, when reconstituted with water in the usual manner, provides a food drink possessing the virtues of the original banana and milk diet, but free from its allergenic disadvantages. It has given satisfactory results in the treatment of a number of cases of coeliac disease. In some instances it may be desirable to provide bananas mixed with smaller amounts of milk. Experiments are in hand on the preparation of mixtures 15
containing higher proportions (up to fifty per cent) of banana solids, which will be used for the treatment of acute cases of coeliac disease. While Wanderlac has been developed primarily for the use of infants, it is also being used by adults to replace milk for various domestic purposes. In such conditions, better results may be obtained if the powder is mixed with cold water instead of the hot water mentioned on the label. The Leaf-Milk Experiments Further progress has been made in research undertaken by the Plantmilk Society with a view to pilot production of a generalpurpose plantmilk utilising leaf protein as its base. As reported in the last issue of Plantmilk News, the main scientific problems remaining to be overcome were colloidal re-dispersion of the white protein already produced in the experiments, and heatstability of the final product. The first of these problems is now approaching a solution, but the problem of heat-stability has yet to be overcome. Many types of green leaf have been used in the experiments, and in all cases a typical pattern of behaviour has been experienced. It is a simple matter to remove the chlorophyll which provides the green colouring. A proportion of the protein, varying with the plant, is also removed at this stage, but a fair amount remains for subsequent extraction as a white protein. It is at this stage that some crucial experimental work is now being carried out. It is easy to precipitate the white protein as a bland white curd, but difficulty lies in successfully reconstituting this protein into a milk-like liquid. An alternative method is the evaporation of the chlorophyll-free liquid under fairly high vacuum. This would be the better commodity from the nutritional point of view, and this course is the one now being followed. Some residual colour and vegetable odour have to be dealt with, and active enzymes which might cause subsequent deterioration may also require attention. Every effort is being made to avoid " chemical " treatment, and the technique at present being tried out is to employ activated absorbent vegetable charcoals, suitably treated to give selective action. The aim is to remove physically by selective absorption the small proportion of unwanted material, and good progress has been made in this direction. Evaporation of the chlorophyll-free leaf juice under good vacuum prevents coagulation of the white protein in dense curds, and it has been found that this protein gradually comes out in the form of an extremely fine, almost colloidal, suspension. This product remains as a " milk " and in many case has stayed as a homogeneous mixture for more than a week. It resembles milk 16
in its appearance of white opacity, and possesses a bland flavour. As stated above, heat-stability is a problem still to be overcome ; at present, the product curdles on approaching the boil. At the same time, there is also the question of nutritional balance ; for example, the addition of suitable vegetable fat. A careful selection of raw materials might be the means of coupling nutritional needs with stability against heat, and there is a wide choice of natural products which afford protective action against heatcoagulation. The problem, therefore, should not prove insurmountable. The ultimate aim of the leaf-milk experiments is the production of a liquid plantmilk which can replace dairy milk from all points of view窶馬utrition, palatability, simplicity of use, and suitability for domestic needs. [The Plantmilk Society is a voluntary association for the promotion of satisfactory alternatives to animal milk for human consumption. Secretary: Mr. L. J. Cross, , Uxbridge, Middlesex.]
(Continued from p. 14) SUMMER SOUP 1 1 1 2
carrot onion kohlrabi or turnip potatoes
2-oz. peas 2 pints stock 1-oz. vegetable margarine Seasoning
Grate all vegetables except potatoes, cook in margarine for 10 minutes, then add stock, also potatoes cut into dice; when cooked add chopped chives or tablespoon chopped parsley and seasoning. BROWN RICE SAVOURY 1-lb. cooked brown rice 1-lb. tomatoes 2-oz. chopped walnuts
2-oz. wholemeal bread-crumbs 1 onion chopped and fried
Place cooked onions in pie dish, then add a layer of cooked rice and layer of sliced tomatoes, sprinkle over walnuts, cover with bread crumbs. Bake in hot oven 30 minutes. GRAPE FRUIT AND CHERRY SALAD 1 grape fruit 1-oz. cherries
1-oz. coconut
Cut grape fruit through centre, remove and chop, mix cherries in, return to grape fruit cups, decorate with coconut. 17
CRUSADE AGAINST ALL CRUELTY TO ANIMALS We were very pleased to read out a message of goodwill from John Heron on behalf of the Vegan Society at our Annual General Meeting held in the Alliance Hall, Westminster, on April 11th, and we wish to take this opportunity of thanking the Vegan Society for their continual support and encouragement of the Crusade's work. To quote from Mr. Heron's excellent message: ". . . it is precisely because the Crusade ranges impartially and comprehensively over the whole field of animal abuse and exploitation that we consider it has such an important role to play in the modern world. For it is only the full picture of the extent to which man has fallen from grace in his treatment of animals in connection with food and agriculture, clothing and fabrics, research and the so-called advancement of science, transportation, zoos, circuses, entertainment, cruel sports, racing, hunting, steeplechasing and shooting, furs and ritual sacrifice— it is only when the full details are painted in their melancholy, sombre and turgid colouring that men and women can be brought to see what an enormous void there is in the present consciousness of the human race . . . a void that can only be filled by a living and active reverence for life in all its forms everywhere." Another tribute to the consistency of our policy came in a message of congratulation from Naomi Jacob, the celebrated authoress, who, writing from Italy, expressed her great regret at being unable to be present, and when on to say that what she liked particularly about the Crusade was " its lack of rather silly sentimentality and its complete sense of JUSTICE. We have no right to pat ourselves on the back because we call ourselves ' animal lovers.' There is not the slightest reason why we should be anything else ! " The Crusade is pursuing a vigorous and fearless policy of enlightening the public regarding the many ways in which man exploits animals, and it is becoming widely known both here and abroad for its challenging and thought-provoking film lectures by which many people have been roused to champion the rights of the animal creation. Sixty of these demonstrations were given in 1958. In her Report on the excellent progress made, the Secretary expressed the Society's deep appreciation of the keen interest of Air Chief Marshal Lord Dowding, G.C.B., G.C.V.O., C.M.G., well known for his humanitarian convictions, who takes the chair at many Crusade meetings. The Rev. Michael Fryer, Founder-President, emphasised the Society's determination to redouble its efforts in working towards the release of the animals from the burden of suffering man imposes, and appealed to all members to pledge themselves to this end. MARGARET A .
COOPER,
Secretary. Hendon, London, N.W.4. 18
NEWS AND ANNOUNCEMENTS The Third Vegan Nutrition Conference This was held as advertised on Saturday and Sunday, April 11th and 12th, 1959, at Miss Ann Wicker's flat, Terrace, London, W.8. On the Saturday, Dr. Franklin spoke on " Molasses," and this was followed by a comprehensive review of nutrition generally by Mr. Jack Sanderson. On the Sunday, Mr. John Heron gave a wide range of figures about the production, use and food values of " The Grains "—which was the title of his talk. Finally, Mr. Alexander J. Skinner spoke about health, disease and their relation to food, diet, nutrition and other factors. There were long periods of questioning and free discussion ; it was the general conclusion of all present that much interesting and important subject-matter had come to light in an atmosphere of exceptional harmony and cordiality. Vegan foods were on display and vegan refreshments were served on both days. Because of their great success, the Society will continue its series of Nutrition Conferences, so that members and enquirers alike can continue to enjoy the unique experience that they afford. Annual General Meeting The Fifteenth Annual General Meeting of the Vegan Society will be held this year on Saturday, November 14th, from 2.30 ta 8.30 p.m., at the Friends' International Centre, 32 Tavistock Square, London W.C.I. British Vegetarian Youth Movement Any young person interested in veganism or vegetarianism is warmly invited to become a member of the British Vegetarian Youth Movement. Excursions, holidays and meetings are arranged by the Movement, which also publishes a monthly magazine. Write for further information to the Secretary, L. Hoyle, , Rusholme, Manchester 14. Wanderlac The first British plantmilk, Wanderlac (see Plantmilk News, this issue), continues to excite interest. Its success in relation to the clinical condition of galactosaemia in infants, for which it was primarily developed, seems assured, but its flavour and texture for domestic purposes do not yet reach the standards of its American counterparts. However, as it is a very useful source of nutrients, including vitamin B 1 2 , vegans are encouraged to experiment with using it in a variety of palatable ways. Order from your Health Food Store, or from Mrs. Drake's H.F.S., S.E.20, at 6/8d. per tin, plus postage at l/6d. for 1 tin, 2/- for 2 tins, and 2/3d. for 3 tins. 19
VEGAN CORRESPONDENCE BUREAU Will all members wishing to register, write to the co-ordinator, Miss Edna Towell, , West Moors, Wimborne, Dorset. Welcome to: Mrs. Yolande Bevan, Branksome, Bournemouth, who writes many letters to the Press, having had two recently in Bournemouth Echo, one dealing with natural methods of curing cancer. Miss Margaret Thome, , Lostwithiel, Cornwall. Change of Address: Jay Dinshah, Los Angeles 22, California, U.S.A. Chiltern Herbs now have smaller sizes of their famous herbs. A new electric juicer is available for £14 from Rational Diet Products, East Saint Mary's Gate, Grimsby, Lines. A delicious pure grape concentrate is obtainable from M. Agusti Hidalgo (London) Ltd. It is used for wine-making, but Vegans can eat it as a preserve, or syrup in drinks, or mixed with Tofu for sweets. I have thoroughly tested this and find it so delicious that am using it always in future. They also market an apricot and orange concentrate, but have not received this yet. Sunprod Sales, whose Sunflower oil I still consider the best, now market sunflower husked seeds, at 2/6 a pkt. I have tried these and find them very good, as although I grew some myself last year, I simply could not bother to dehusk them. Charles Perry tells me that he is trying to find a " butter" suitable for vegans and has done many experiments as he does not like margarine, " as all is synthetic." So far he has not found one suitable for vegans, but suggests that vegetarians will find that an emulsifier will whip 50 per cent sunflower oil and 50 per cent butter, unsalted—this might help them towards a change-over to veganism. I am keeping in touch and will hope to mention in next issue. Mr. Perry had a good write-up in Sunday Graphic for May 3rd. Vaccination Enquirer in its new attractive style, with green and white print, is now well worth reading and studying. I can send sample for stamp. The Nature Cure Clinic has now completed thirty years' work of beneficent healing, uninterrupted except for four days when bombed out in 1941. Some 15,000 patients have passed through its hands, and about 150,000 treatments have been given. The Hospital is established on strictly humanitarian principles ; also they try to find fully qualified practitioners who are vegetarians and anti-vivisectionists, and exponents of Nature Cure, who are also able and willing to give their services. I consider this is a most worthy project, and should appeal to vegans who do not 20
approve of orthodox methods with drugs, etc., as there are no inoculations, etc., and nothing of animal origin is used, and diet in the Clinic is vegetarian. It is non-profit making and primarily for persons of limited means. If you feel led to subscribe, the Hon. Treasurer is: R. Mclntyre Smith, M.A., Ll.B., and the Chairman: Dr. Allinson, Marylebone High Street, London, W.l. Wanderlac. Eva Batt writes: " I have carried out a few tests on cooking with this, and the best results have been produced by making it up as directed, then using as cow's milk to make slow cooking milk pudding, barley, etc. Also a small quantity of maple syrup can be substituted for sugar with advantage. The pudding will be a little darker than usual, but the flavour is quite good. Note that the Plantmilk Society recommends that for table use it is better mixed with cold water and not warm as recommended for baby feeding on the tin." Anne Dallas ( Ardingly, Sussex) writes: " Can anyone send me walnuts from a good healthy tree to try and get a few walnut trees therefrom. Any advice and help in germinating the same will be appreciated. I feel sure if nuts were cheaper to buy it would be very much easier to be vegan. I have a little cob-nut trees in my allotment in Lindfield, but do feel if some of us could set about growing nuts on a large scale we could still sell them much cheaper than current prices and make a decent living. I would be interested to hear from any readers about nut culture in England, details of good and reasonable priced trees, where they can be bought, etc." Write to Anne Dallas for a list of books on farming and gardening, which she will gladly loan for three weeks in return for postage costs. In the Telegraph for January 6th, 1959, is the following item: The Milk Marketing Board say: " W e inseminate 1,300,000 cows a year." No comment! Correction: In last issue the filter was recommended by me, not Mr. Corke, and, sad to say, Mr. Corke's valiant effort to found a Food Reformers' Community has failed through lack of supporters and funds. Mrs. Helen Williams, Eastbury, Newbury, Bucks., would like to hear from fellow-members, those interested in living upon raw foods, " as we could then exchange ideas and experiences to our mutual benefit." For those who have a particular concern for animal welfare, the following items have been sent me by Eva Batt. Best wishes to you all. EDNA T O W E L L . WEDDING
On March 26th at Windsor, Berks, the wedding took place of Marie Humphrey, of Maidenhead, Berks., to Douglas Ramsay, of Camberley, Surrey. E.B. 21
NEWS FROM INDIA For some years now, and particularly during the last 12 months, we have been reading in humanitarian magazines, and even in the National Press, some of the heart-rending aspects of the " monkey business." I do not propose here to repeat them— you have all read Esme Wynne-Tyson or Dr. Beddow-Bailey on this—but rather to call your attention to a glimmer of hope. At last an opportunity to " do something about i t " presents itself, for the Ahimsak Party of India have succeeded in bringing the matter of the monkey export business before the government for discussion. This would be a great step forward if it were successful in prohibiting the trade. Here is an excellent opportunity for humanitarians all over the world, and particularly in those places most responsible (notably U.K. and the U.S.A.), to give some help to bring this about. Mr. Amrit Lai Jindal is asking us all to write letters of support to his party, and also to Shri Nehru, Prime Minister of India, Dr. Rajendra Prasad, President of India, and Lai Bahadur Sastri, Minister of Commerce and Industry. He also sends us the names and addresses of some newspapers to whom it would be helpful to send our opinions on this vital matter. See below. If you feel grieved that Mr. Nehru has countenanced this traffic for so long, write and tell him so. If you are ashamed that the U.K. is playing an important part in creating the demand for sacrificial monkeys, write and tell the people of India. If you are glad that at last a few people have succeeded in bringing the matter before parliament, write and give them your support and encouragement. If it is possible to bring home to the Indian Government themselves the enormity of this crime against innocent life, some restraint may be brought to bear on this profitable traffic in misery. Don't think your letter will not count, it may be the last straw needed to break the chain of persecution. There is no need for eloquence ; a few words will convey your support for this enquiry, but only if they are sent. Write to: 1. Hindustan Times, Connaught Circus, New Delhi. 2. Times of India, Darya Ganj, New Delhi. 3. Indian Express, Madura Road, New Delhi. 4. Statesman, Connaught Circus, New Delhi. 5. The Hindustan Standard, Qutab Road, Delhi. Also to: Shri Nehru, Prime Minister of India. Dr. Rajendra Prasad, President of India. Shri Lai Bahadur Sastri, Union Minister for Commerce and Industry. 22
These latter may be sent c / o Amrit Lai Jindal, Convener, for forwarding. His address is: , New Delhi, India. E.B.
NEWS FROM THE STATES Congressman Baring moves to outlaw motorised pursuit of wild horses Cruel persecution of the last remaining mustangs of the West will be prevented by enactment of a bill introduced in the United States House of Representatives by the Hon. Walter S. Baring of Nevada. The bill would prohibit the use of aircraft or motor vehicles to hunt wild horses on land belonging to the United States. During the last eight years, it is estimated that 100,000 wild horses have been killed with extreme brutality in Nevada alone. It is doubtful that many owners of pet dogs would care to offer them food which is obtained in so ghastly a manner, but . . . the majority are unaware of this cruelty or the reason for its existence, . . . and since the hunting of the horses to provide meat for the pet food canneries has been such an expedient means of range clearance, neither the users of the range nor the management officials responsible for them are likely willingly to relinquish this well-proved method of clearance. [Extracts from report in Animal Welfare Institute, Information Report, February, 1959. 2 East 17th Street, New York 3, N.Y.] The Fate of the American Humane Slaughter and Transport Bills Several people in animal welfare movements were surprised to be asked, earlier in the year, to support Lee Vogel once again in his campaign to bring some degree of humane treatment to the cattle and horses of Kansas and Missouri, for they had read that only, last, year Mr. Eisenhower had signed such a bill in Washingtort. This bill, however, applied only to meat purchased by the U.S. Government for the armed forces, federal institutions, etc., so it is only a partial bill—and it has no penalties attached. However, it was a start, and all there was to show for over 40 years' work by the humane societies of America. It will be necessary for every State to pass its own separate laws concerning the handling and killing of animals. It was hoped to get a bill of this kind before the Senate for Kansas and Missouri early this year; many people in this country wrote letters and sent 'phone messages of support, but the proposed bill was not presented. Those Senators who approved of it in principle would not introduce it, so certain were they of failure. E.B. 23
VEGAN COMMODITIES EVA BATT All the following commodities are free from animal content and we have the assurance from the manufacturers that they do not come into contact with animal substances during processing. Neither do they contain any chemical dyes or flavouring. Animal charcoal is usually used in the bleaching of white sugar, and white flour should be avoided wherever possible in the interests of health. Therefore wherever a food contains either of these it is specifically mentioned. Alfred Bird and Sons, Ltd., Devonshire Works, Birmingham 12 Grape Nuts, Maxwell House Instant Coffee, Ma-xwell House Regular Coffee. J. & J. Column Ltd., Garrow Works, Norwich Patent Groats, Patent Barley, Three Bears Oats, Genuine Mustard (only this brand). Crosbie's Pure Food Company, Pasture Street, Grimsby, Lines All Jams and Marmalades (these do, however, contain white sugar). Carr's Flour Mills Ltd., Stanwix, Carlisle Carr's Vitamin B, (C.V.B.) and Fine and Coarse Wholemeal. Carr's Flour Mills Ltd. write: Your letter has come just at a time when we are experimenting on the type of product you require. We are stone grinding wholewheat and intend to market it shortly. At the moment, the demand for coarse and fine wholemeal is by bakers only, and therefore we sell it in the ten-stone bags. However, we can supply it in any quantity from 1 lb upwards if required. Olivers & Sons Ltd., The Orchard Factory, Histon, Cambridge All canned Fruit and Vegetables (white sugar in the former). Energen Foods Co. Ltd., Willesden, London, N.W.10 Energen Rolls are made of Canadian Flour which has been washed to remove excess starch. It is not wholemeal but contains more of the wheat than ordinary flour, we are assured. Albion Food Mills, Kingsbury, London, N.W.9 (George King & Co. Ltd. & Eustace Miles) EM (Eustace Miles) Barbados Preserves. Apricots, Raspberry, Strawberry, Blackcurrant, Gooseberry, Plum, Marmalade. Black Grape Jelly. Slippery Elm Food. Barbados Sugar. Barbados Confectionery. Mint Humbugs, Molasses Toffee, Barley Sugar. EM-Soy Oil (Soybean Oil). King's Corn Oil (Maize Oil). Albion Food Mills have also sent an interesting leaflet dealing with " Rismuss " sparkling Grape Juice and "Rimett " Swiss Grape Juice. However, the sweetening agent in this was not specifically mentioned, so more about this later. Glaxo inform us that their product " Ostomalt" was discontinued some years ago, and supplies are not therefore obtainable. Some members asked about this. John H. Heron Ltd., Hook Road Mills, Goole, Yorks Froment
24
H. J. Heinz Co. U d , Harlesden, London, N.WJO Where flour or sugar are mentioned on the label of the following foods, it will be white flour or sugar. Baked Beans, Gravy Browning, Celery Salt, Indian Mango Chutney, Tomato Chutney, Currie Powder, Sten Ginger, Grapefruit Juice, All Dried Herbs, Tomato Ketchup, Olives (all types), Olive Oil, Orange Juice, Ideal Pickle, Mixed Pickles, Pickled Onions, Picalilli Royal Pickle, Rajah Pickle, Pickled Walnuts, Strained Apples, Strained Apricots with Rice, Strained Beetroot, Strained Carrot, Strained Green Beans, Strained Peas, Strained Plums with Semolina, Strained Prunes with cereal, Strained Vegetable Soup, Strained Fruit Dessert, Tomato Juice, Pineapple Juice, Junior Fruit Dessert. (H. J. Heinz state that none of their products contain any artificial flavouring or colouring matter). W. & R. Jacob ;& Co. (Liverpool) Ltd., Aintree Biscuit Factory, Liverpool 9 Cream Crackers, Oyster Cracker, Water Biscuits and Golden Puff are made with white flour but do not contain any white sugar. All other kinds of Jacobs Biscuits, although made with white flour and. sugar are otherwise suitable EXCEPT Cinderella, Digestive, Italian Wafer, Marie, Osborne, Puff Cracknel Shortbread, all Milk Chocolate kinds, ChocaTelly and Custard Cream. The Kellog Company of Great Britain Ltd., Stretford, Manchester Corn Flakes, Rice Crispies are vegan. Sugar Ricicles and Sugar Frosted Flakes contain white sugar. All-Bran, Bran Flakes. Kiavli Ltd., Kings way, Team Valley Trading Estate, Co. Durham Primula Crispbread and Primula Slimbread are made from whole Rye. The London Health Centre Ltd., 9 Wigmore Street, London, W.l. Langham 1406 Howard Loaf, " Vegetarian " Savoury Meal, " Vegetarian " Savoury Paste, Gingernut Bar. Libby, McNeill & Libby Ltd., Forum House, 15 & 16 Lime St., London, E.C3 Libby's small size Garden Peas, Cut Green Beans, Choice Mushrooms. Beans in Tomato Sauce contain some white flour and all Libby's canned fruits contain white sugar. Mapleton's Nut Food Company Ltd., Garston, Liverpool, 19 All Mapleton's products, with a few exceptions are vegan and contain no white flour, white sugar, artificial flavouring or chemioal preservatives. The exceptions are Wholemeal cakes (contain egg), Savoroll and the cream centres of Fruitarian lines contain milk powder. Marmite Ltd., Walsingham House, Seething Lane, London, E.CJ. 4236 Marmite.
Royal
Nestl6 Co. Ltd., Hayes, Middx. Hayes 3811 Nescafe, both Standard and Decaffeinated. Ricory, Maggi Seasoning. Nestles Superfine Chocolate contains Vanillin, a synthetic flavouring of non-animal origin. Nabisco Foods Ltd., Welwyn Garden City, Hertfordshire. Welwyn Gn. 5100 " Welgar " Shredded Wheat 100 per cent Whole Wheat. 25
The Ovaltine Research Laboratories Ltd., King's Longley, Herts. Langley 3221 Wanderlac.
King's
The Protherae Bakery, Cotswold Hills, The Camp, Stroud, Gloucestershire Wholemeal Fruit Gingerbread. Protheroe 100 per cent Wholemeal Bread is distributed by van in the Gloucester, Stroud and Cheltenham districts. W. Prewett Ltd., Stone Flour Mills, Horsham, Sussex. Horsham 3209 All products except Wholemeal Cookies, which contain Honey. The Midland Fruit Preserving Co. Ltd., Spire Brand Food Products, Wliittlngton Moor, Chesterfield. Chesterfield S4S8. Coarse Cut Marmalade, Strawberry Jam, Blackcurrant Jam, Raspberry Jam, Apricot Jam, Mincemeat, Christmas Pudding. Soya Foods Ltd., Colonial House, 30/34 Mincing Lane, E.C.3. House 90S2 Soyolk.
Mansion
Toast Products Ltd., 148/166, Old Street, London, E.C.1 Melbex Melba Toast (contains some white flour). The colouring matter in Melcrum Toasted Breadcrumbs is a vegetable colouring. Wilkin & Sons Ltd., Tiptree, Colchester, Essex. Tiptree 407 Tiptree Preserves contain white sugar. The following are all vegan: Black Currant Conserve, Morello Cherry Conserve, Damson Conserve, Greengage Conserve, Victoria Plum Conserve, Quince Conserve, Sweet T i p Raspberry Conserve, Tinytip Raspberry Conserve, Little Scarlet Strawberry Conserve, " Tiptree Strawberry Conserve, Green Gooseberry Conserve, Red Gooseberry Conserve. Damson Stoneless Jam. Raspberry Seedless Jam. Black Currant Jelly. Blackberry, Blackberry and Apple, Golden Apple, Quince, Red Currant, Cranberry, Elderberry Jelly. Apricot Preserve, Ginger, Pineapple, Peach, Fig Preserve (Green). Marmalades: " T i p t r e e " Marmalade, " Tawny," Crystal, Old Times, Double One, Double Two, Orange Jelly, No Peel Marmalade. Chutneys: " T i p t r e e " Chutney, Tomato. Mango. H. S. Whiteside & Co. Ltd., Parkhouse Works, Camberwell, S.E.1S Sun Pat Salted Peanuts, Cashew Nuts, Hazel Nuts, Almonds, Mixed Nuts, Peanut Butter, Donald Duck Crunchy Peanut Butter, Mint Imperials. Sun Pat Peanuts and Raisins, Mixed Nuts and Raisins, Seedless Raisins, Hazel Nut Kernels, Mixed Nut Kernels, Brazil Nut Kernels, Peanut Kernels, Dessert Nut Mix. C.W.S. Ltd., 1 Balloon Street, Manchester 4 Their Gold Seal margarine is not vegan as was mistakenly stated on page 17 of the Autumn, 1958, issue of " T h e Vegan." It contains 10 per cent butter. All enquiries and informati Investigator, Mis. Eva Batt,
26
modities to The Commodities , Enfield, Middlesex.
A New
HEALTH FOOD STORE has recently been opened at
26 ANERLEY STATION ROAD, S.E.20 by Mrs. MURIEL DRAKE • A wide variety of vegan and vegetarian foods is now available, including the new plantmilk. Every effort will be made to acquire those vegan foods which are not easily obtainable, so if you have any difficulty in purchasing certain products, please write to Mrs. Drake with your requirements and suggestions. Goods willingly sent by post on request.
MISCELLANEOUS ADVERTISEMENTS (2/» per line: minimum 2 lines ; 20% discount on four consecutive
issues.)
DIFFICULTIES IN W R I T I N G 6? SPEAKING.—Help given through correspondence and visit lessons, 5/- each. Children and adults. Dorothy Matthews, B.A., PRI 5686. ENGLISH and cycles, new Exchanges. Your own Butterworth, Manchester.
Continental Scooters and Mopeds, most and used. Three-wheelers, Powerdrive, Terms. Models bought. Please write, dealer, RON McKENZIE (Proprietor: Vegan Food Reformer), 961 Chester Longford 2100.
makes. Motor Bond, Reliant. 'phone or call. R. McKenzie Road Stretford,
MIRACLES D O H A P P E N ! Try Ofreta Healing Oil for your rheumatism and kindred aches and pains and see for yourself. Only 2 / 9 per 1-oz. bottle from Graham Dene, Ltd., 26, Peterborough Road, London, S.W.6. T O N E U P YOUR H E A L T H . Cleanse your system with consultant's herbal " Vitalax Formula 3 4 " . Prevents constipation. 3/5 post free. Ash & Rogers Ltd., Bentley Lane, Walsall. LADY
(Vegan) requires unfurnished room and kitchenette.
ENGLISHMAN, 33, Vegan, healthy, presently technician, reformed to organic husbandry, is keen to work on organic nursery or farm. Not adverse to hard work. Please write
27
" N E W BEAUTY " brings you the new, natural and humane conception of feminine beauty. Issued quarterly. Prospectus and brochure of our pure beauty products, 6d. Charles Perry, Phyto-Cosmetics (VE), 155 Pitshanger Lane, W.5. SCHOOL of the Rose Cross, 262 E. Wetmore Road, Tucson, Arizona, U . S A . , teaches vegan and true Rosicrucianism. N o dues or fees. Free books and monthly letter-lesson. We welcome all questions. W O R L D FORUM. The leading international Vegetarian quarterly. Advocates the vegetarian way of life for physical health and a true relationship between the human and creature kingdoms—without exploitation and cruelty. l / 6 d . plus 4d. post per copy. 7/6d. per year, post free.—GEOFFREY L. R U D D LTD., 106/110 Lordship Lane, London, S.E.22. COPPER INSOLES of the Clin. Inst. Arlesheim, Switzerland, improve the blood circulation. They free the body of cramps and pain in the calves. They give relief to fatigue, cold feet, venous thrombosis, varicose veins. Write for leaflet: A. Tupaj, Berks.
ESTABLISHMENTS CATERING FOR VEGANS ( l / 3 d . per line ; 20% discount on four consecutive
issues.)
B R O O K LINN.—Callander, Perthshire. Vegetarian and Vegan meals carefully prepared and attractively served. Comfortable guest house. Near Trossachs and Western Highlands. Mrs. Muriel Choffin. Callander 103. C O T S W O L D S « C H E L T E N H A M SPA.—Hazel Garth, Noverton Avenue, Prestbury, Cheltenham. Ideal touring centre. Easy access hills or town. Highest quality Vegetarian and Vegan fare. Home-baked bread, compostgrown produce. Every comfort. Mr. and Mrs. Willis. Tel.: 7431. EASTBOURNE.—General nursing, convalescence, rest and nature-cure. Out-patients treated. Edgehill Vegetarian and Vegan Nursing Home, 6 Mill Road. Tel.: 627. E D S T O N E , W O O T T O N W A W E N , W A R W I C K S H I R E (near Stratfordupon-Avon). Modern house with every comfort, and compost-grown produce. Telephone: Claverdon 327. H I N D H E A D , SURREY—Mrs. Nicholson, adjoins golf course. Children welcome.
; garden Tel.: Hindhead 389.
LAKE DISTRICT. Rothay Bank, Grasmere. Attractice guest house for invigorating, refreshing holidays.—Write Isabel James. Tel.: 134. N O R T H WALES.—Vegan and vegetarian guest house, nr. mountains and sea. Lovely woodland garden. Brochure from Jeannie and George Lake, Penmaen Park, Llanfairfechan. Tel.: 161. S P E N D worst months in sunny climate. Economical accommodation offered. All comforts, magnificent views. Some meals provided by arrangement or facilities for preparing. International stamp, please: Mrs. Ritchie, , Palma de Mayorca. " W O O D C O T E , " Lei ant, S t Ives, Cornwall, is a high-class Vegetarian Food Reform Guest House in a warm and sheltered situation overlooking the Hayle Estuary. Composted vegetables ; home-made wholewheat bread ; vegans catered for knowledgeably. Mr. and Mrs. Woolfrey. T e l . : Hayle 3147. Early bookings for Summer very advisable.
28
The most useful jar in the pantry I
COMPOUND YEAST EXTRACT B a r m e n e is u n i q u e ! It is the first product of its kind to incorporate fresh vegetable and herb juices, cold pressed to conserve their dietetic qualities. B a r m e n e is delicious! It has a bland, appetising Savour, greatly enhancing the appeal and food value of soups, savouries, etc., to which it is added. Try it, too, spread thinly o n bread and butter or unsweetened biscuits, and on jacket potatoes.
B a r m e n e is h e a l t h f u l ! Its salt content is biochemically balanced with other important ingredients—and it contains l.S microgm. Vitamin BI2 per ounce. Less than a teaspoonful in a c u p of boiling water makes a sustaining drink. B a r m e n e is e c o n o m i c a l ! It comes in three sizes: 3i-oz. and 8-oz. polystyrene jars at 2 / 2 & 3 / 9 respectively, and a t f r o z . glass jar at only 6 / 9 . Use sparingly to make the most of its delicate flavour.
Manufactured
by Graham Dene Ltd., 26 Peterborough Road. London, S.W.6 and obtainable at Health Food Stores Marketing Managers: L E W I S A. MAY (PRODUCE DISTRIBUTORS) LTD., STUART HOUSE, FLETCHER STREET, LONDON, E.1 (ROYAL
1641)
EXULTATION OF FLOWERS The means to health and happiness. Restores harmony to plant, animal, man. Is ethically unassailable. Is incapable of doing harm to any form of life. Is absolutely safe to use in all circumstances. Its balance and its power to re-adjust itself to individual needs is delicate, accurate and unfailing. Its action is effective no matter what the circumstances, what the form of life, or what the adjustment required. Banishes illness, pain, cares, fears and worries. Equally valuable for animals of all kinds. Increases both quantity and quality of fruit, flowers, vegetables and field crops. Particulars and supplies at 12/- a bottle. £9/6/8 farmer's polythene container, post paid in Great Britain from— BRAEFACE, AULDEARN, NAIRN, SCOTLAND Specially concentrated bottles are made up to reduce the cost of air mail for those living abroad.
/fs
I
N
S
T
NEW
A
DANDELION
N
T
COFFEE
D e l i c i o u s caffeine-free ' C a f d a n ' does a w a y with a l l t h e trouble o f m a k i n g o r d i n a r y D a n d e l i o n Coffee. I t is m a d e i n a m o m e n t with b o i l i n g w a t e r o r h o t m i l k . I t is t h e ideal nightcap f o r i t ' s n o t a stimula n t a s i t c o n t a i n s n o caffeine t o keep y o u awake. ' Cafdan ' is o n l y d e l i c i o u s b u t good f o r a l l t h e f a m i l y , especially when it i s d r u n k a f t e r m e a l s a n d a t bedtime. T r y ' C a f d a n ' t o - d a y — the i n s t a n t D a n d e l i o n C o f f e e with t h e coffeee a r o m a . 4 oz. t i n 41Obtainable from Health Food stockists of Heath A Heather
Stores Ltd.
and all
HEATH & HEATHER LTD.
HERB SPECIALISTS
ST. ALBANS
V E S O P H. H. GREAVES LTD for FLAVOURING
Printers & Publishers
STEWS GRAVIES ETC.
1/10 per 8-oz. Bottle Recife
Book on
request
VESOP PRODUCTS Ltd
106-10 LORDSHIP LANK LONDON, S.E.22 Telephone : For.it Hill 1241 -2
498 HORNSEY RD„ LONDON, N.19 PIease support our advertisers and mention THE VEGAN
to them.
P r i n t e d by H . H . CaiAvaa LTD.. 106/110 Lordahip Lanr, Eaac Dulwich. London. S i l l