Inside *Ask Dr. Klaper *Animal Rights Update l President’s Message l Pull-out Calendar 0 Science Corner . Dear Dr. Deutch . Legisla tive Link *One Ono Recipe ,- 3% ~9~ The Island Vegetaria Vegetarian Sdciety of Hawaii Quarterly Publicat Ask Dr. Klaper By Michael Klaper, M.D. KARL SEFF MARCH 8 S UZANNE HAVALA APRIL 12 AGATHA T HRASH APRIL 26 You’ll find the calendar on page four. n on I have been lacto-vegetarian for ten years and find myself getting several episodes of bronchitis every winter. I am a drummer in a rock music band and hate to miss work. Why do I keep getting ill? Is there something I’m not seeing? J.R.G. ‘; Q Whenever I hear, “Doctor, why did I get sick?” I A ‘L‘ am reminded of the last words of famed microbi- ologist Louis Pasteur. In the late 18oo's Dr. Pasteur > made pioneering discoveries in microbiology, ‘cc\ including the discovery of pasteurization, that represented great strides in public health and food safety Pasteur felt that bacteria and other mi- crobes were the all-powerful causative factors in disease - and for good reason. The terrible tissue destruction caused by the staphylo- coccus and pneumococcus bacteria that Pasteur observed and de- scribed are rightly feared by physicians and patients everywhere. We now know that even smaller particles, such as viruses, can be agents of scourges like smallpox and encephalitis as well as of influenza and the common cold. Pasteur believed that conquering these invading organisms was the key to maintaining health, and thus much of modern medicine’s subsequent campaign against disease has focused on developing antibiotics to thwart bacteria-caused infections. However, Pasteur’s academic rival, physiologist Dr. Claude Ber- nard, felt that whether infection actually would occur was deter- mined not by the presence of microbes, but by the health of the body’s tissues. The truth of Dr. Bernard’s assertion of the primacy of the body’s natural resistance to infection has become clearly evident. As my professor of internal medicine told me in medical school, “People don’t get diseases - they earn them.” Getting sick is easy The recipe for depressing your body’s resis- tance to disease and thus inviting illness to set up housekeeping in (See Ask Dr. Klaper, page 2)
Transcript
Inside
*Ask Dr. Klaper
*Animal Rights Update
l President’s Message
l Pull-out Calendar
0 Science Corner
. Dear Dr. Deutch
. Legisla tive Link
*One Ono Recipe
,-3% ~9~ The Island Vegetaria
Vegetarian Sdciety of Hawaii Quarterly Publicat
Ask Dr. KlaperBy Michael Klaper, M.D.
KARL SEFFMARCH 8
S U Z A N N E HAVALAAPRIL 12
AGATHA THRASHAPRIL 26
You’ll find thecalendar on page
four.
non
I have been lacto-vegetarian for ten years and findmyself getting several episodes of bronchitis everywinter. I am a drummer in a rock music band andhate to miss work. Why do I keep getting ill? Isthere something I’m not seeing? J.R.G.
‘;Q
Whenever I hear, “Doctor, why did I get sick?” I
A
‘L‘ am reminded of the last words of famed microbi-ologist Louis Pasteur. In the late 18oo's Dr. Pasteur
>made pioneering discoveries in microbiology,
‘cc\including the discovery of pasteurization, thatrepresented great strides in public health and foodsafety Pasteur felt that bacteria and other mi-
crobes were the all-powerful causative factors in disease - and forgood reason. The terrible tissue destruction caused by the staphylo-coccus and pneumococcus bacteria that Pasteur observed and de-scribed are rightly feared by physicians and patients everywhere. Wenow know that even smaller particles, such as viruses, can be agentsof scourges like smallpox and encephalitis as well as of influenza andthe common cold. Pasteur believed that conquering these invadingorganisms was the key to maintaining health, and thus much ofmodern medicine’s subsequent campaign against disease has focusedon developing antibiotics to thwart bacteria-caused infections.
However, Pasteur’s academic rival, physiologist Dr. Claude Ber-nard, felt that whether infection actually would occur was deter-mined not by the presence of microbes, but by the health of thebody’s tissues. The truth of Dr. Bernard’s assertion of the primacy ofthe body’s natural resistance to infection has become clearly evident.As my professor of internal medicine told me in medical school,“People don’t get diseases - they earn them.”
Getting sick is easy The recipe for depressing your body’s resis-tance to disease and thus inviting illness to set up housekeeping in
(See Ask Dr. Klaper, page 2)
Ask Dr. Klapercontinued from front page
your system is well known:I. Short-change yourself on
Call, write, or email for a free backCall, write, or email for a free back
issue. Visit the web site atissue. Visit the web site at
http:/hrsh.org for newsletter archiveshttp:/hrsh.org for newsletter archives
and much, much more.and much, much more.
Editor in ChiefEditor in Chief Alida RutchickAlida Rutchick
ProductionProduction Donovan WattsDonovan Watts
Contributing EditorsContributing Editors
Michael Rlaper, M.D.Michael Rlaper, M.D.
William Harris, M.D.William Harris, M.D.
Dr. Jim DeutchDr. Jim Deutch
Patrick J. MoorePatrick J. Moore
Cathy GoeggelCathy Goeggel
Eileen TowataEileen Towata..
Mahalo to ail our volunteers...
you know who you are!
Page 2
3. Increase theintake of sugary or fattyjunk foods.
4. Spend timebreathing in smoke-filled meeting rooms,exhaust-choked trafficjams or other chemicalambushes.
5. Add in life stresses(assignment deadlines,financial worries, rela- Adults heal and restore thief immunity while sleeping.
tionship difficulties, traffic tie-ups) and - (snooze at lunch instead of
Voila! Your throat gets eating, or put your head downscratchy; your nose begins to on the desk for ten minutesrun, every muscle in your body during a “coffee break”), orbegins to ache, and the ther- otherwise increasing your sleep.mometer creeps up. You begin Sleep around the clock if youto feel terrible, and you know need to.you’re in for at least a few days 2. Drink enough pure water!of bodily misery (How to treat When we don’t keep up withan infection once it has begun our water needs-while losingis the subject of another article. hydration with every breath,If the feeling of being too ill to through our perspiration, andgo to work or function nor- each time we urinate or def-mally in your daily life lasts ecate-the normal mucus secre-more than 48 hours and/or does tions of the lungs, throat, andnot respond to fluids, rest, and intestinal tract thicken. Anti-pain relievers, you should bodies in these viscous secre-contact your physician.) tions don’t protect us as well,
The old adage, ‘An ounce of thus laying out the “microbialprevention is worth a pound of welcome mat.” To stay hydratedcure,” is certainly true, and and healthy drink a glass ofsince this article is about not water, fresh vegetable juice, orgetting sick in the first place, something else liquid andhere are some prevention tips: healthful every few hours.
I. Get enough sleep! Babies 3. Keep your diet clean!grow while they sleep and Plenty of fresh fruits andadults heal and restore their vegetables (preferably organi-immunity while they “get their cally grown) have antioxidants,2’s.” Consistently short-chang- bioflavonoids, and othering yourself of needed sleep will phytochemicals that strengthenlower your immunity and open our immunity Vegetarians arethe door to infections. You can often at an advantage herehelp abort an infection in the because of their generallyearly stages by going to bed higher intake of high-qualityearly, taking an afternoon nap produce. Refined sugars, hydro-
The Island Veqetarian l March 2000
genated oils, and other chemi- infection that keep you feelingcals in processed food weaken ill.our immunity; here, “junk food 6. Consider herbal immunevegetarians” lose their healthy support at the earliest signs ofdiet advantage. In addition, infection. Preparations madespecific foods in a non-vegan from plants such as echinaceavegetarian diet such as dairy are reported to strengthen theproducts and even wheat in the immune system in general, andvegan diet have been associated herbs like lemon balm arewith increased allergic reac- reported to have anti-viraltions and mucus flow-possibly properties. Consuming tea orfactors that facilitate infection. juice from the elderberry plantA trial without these foods for has been shown to shorten thea few weeks or months duration of influenza at-during your “sickness
Drinktacks. And don’t forget the
season,” and especially old standby of Vitamin C,at the first sign of 250-1000 mg. 2 to 4illness, may be benefi- Enough t i m e s adaycial. Pure 7. Finally, don’t worry
4. If necessary, - be happy! It’s wellassure vitamin and trace Water ! known that when we’remineral adequacy by under stress (resultingtaking a high-potency from anger, worry,multivitamin/mineral jealousy, depression,tablet each day A f > etc.), our entire bodyhealthy immune reflects the dysfunc-system requires suffi- tion. Stress makes uscient z i n c , v i t a m i n B12, p *s,, more prone to infec-and omega-3 fats. Be ‘, I, ,,.YA”, ,,,, _I^ ,_,, :*&* tions, cancers, autoim-sure your diet supplies mune diseases, andenough of these (zinc in other health problems.whole grains; omega-3 ’ ,-,” ,111111,,, :,y+s.dc Fix what you can fur andfats in walnuts, flaxseeds, release the rest withand hempseed oil; B12 in blessings and a smile.fortified soy milk, rice milk, If you’re a drummer in aand otherBI2-enriched foods.) rock band like the writer of our
5. Walk every day-“Rev up question, late nights, sleepthe engine” through gentle deprivation, fast foods, smoke-exercise. Even walking back filled rooms, and other im-and forth in your living room mune-depressing factors com-and taking some deep breaths mon to your lifestyle are prob-helps. Gentle exercise increases ably part of the assault on yourthe heart rate, forcing more immune system. Compensateblood through the liver and for these with afternoon naps, akidneys, and resulting in more produce-rich diet (with in-rapid removal from the blood creased fresh fruits and veg-of bacterially-derived proteins etables on the nights you playand other waste products of frequent walks outside (be-
tween musical sets) for fresh
air, and extra antioxidantvitamins C and E. (For anynon-rock drummer readers, ifyour lifestyle inflicts upon youany of the similar stresses thatour drummer-writer describes,the same strategies describedfor him could benefit you!)
Louis Pasteur finally realizedthe truth in Dr. Bernard’sassertion. Pasteur’s last wordsare reported to have echoed Dr.Bernard’s earlier assertion:“The terrain is all.” His lessonto us is that if we keep ourmind, spirit, and bodily tissueshealthy, the bacteria will be farless likely to gain a toehold (ortentacle-hold, or flagellum-hold, or whatever microbeshold on with). Take care ofyour precious terrain.
Salud!
Ask Dr: Klaper your question. Sendan email to [email protected] orwrite to Vegetarian Society ofHawaii, PO. Box 23208 l Hono-zuzu, HI 96823-3208.
Michael Klapeq M.D. is a nation-ally recognized authol; lecture? andauthority on vegetarian nutrition.This column is not intended as asubstitute for seeking medicaladvice;readersshouldconsultw&btheir ownpbysi-cians forissues ofconcern.
A s thedays goby, one
mi ht ask one-se1f, “How couldthe State Legisla-ture and ouroccasionally‘veggie’ governorapprove thehemorrhage oftax dollars toshore up anindustry that isfiscally impotent and thatdemands more and moregovernment largesse inorder to survive?”
How could our electedrepresentatives approve the useof 45 acres of ocean front state-owned land at Kalaeloa by anindustry that I) has blatantlyand frequently violated thefederal Humane Slaughter Act,2) has contaminated the currentEwa site, 3) plans to buildmanure “lagoons” within 30feet of the Pacific Ocean, and4) expects to spray manure-laden water into the air on 40acres of land downwind ofKapolei, Makakilo, andHonokai Hale. How could theAdministration, through itsDepartment of Agriculture,dispense land, money, post-ponement of already lenientlease rents, advertising andpromotion, and other forms ofsupport to an industry that hasshown over and over again thatit is morbid?
Is this our beautiful island,contaminated with the offal ofa meat industry whose solesurvival depends upon taxpayersupport? How can this happenin Hawai’i, which calls itself
We 4
“the Health State?”The answer is POLITICS -
support in the guise of votescasually and “coincidentally”exchanged for campaign subsi-dies.
Agriculture Chair MerwynJones received financial supportfrom the Cattleman’s ActionLegislative Fund ($300.00),Wong’s Meat Market ($750.00),Vivian Y.L. Wong ($500.00),Mr. & Mrs. David Wong($500.00), and Hawaii FoodProducts {meat meisters)($1730.00) in 1998, the yearthat his committee approvedthe state support for theKalaeloa Slaughterhouse/Processing Plant in the formsof money, land, and the prom-ise of more money
Mr. Jones is no longer in ourLegislature, but the bloodmoney continues to flowAnimal Rights Hawai’i iswatching and will continue tooppose state support for thelivestock industry as the daysgo by and the blood flows.
For up-to-date informationon the slaughterhouse andother animal rights issues inHawai’i, please visit the site:http://-animalrightshawaii.org
President’sMessagebx
.fjda Rutchick,
I ‘m happy to announce thatthe long-awaited updatedVSH Dining Guide is
complete and ready for distri-bution. Copies can be obtainedat our free monthly lectures orby calling the veggie line at808-944-VEGI, and requestinga copy It’s also searchable onthe web site at http://vsh.org.Thanks go to Alyssa Moreau,Barry Herr, and Marcia Deutchfor their efforts on this impor-tant project. If you are inter-ested in helping us keep thislisting up to date or if you havea suggestion for an addition to,or deletion from, the list, pleaselet us know
Thanks also to those 22 (!)VSH volunteers who helpedstaff the VSH table at thisyear’s Health and FitnessExposition in February Asalways, those who were in-volved found the experience tobe rewarding and a lot of fun.Book sales were high, and wetook in quite a few new mem-berships, indicating that wesuccessfully reached out to ourcommunity at this event. MaryArakaki, former VSH Boardmember, organized our partici-pation this year efficiently andenthusiastically Mahalo, Maryfor helping VSH bring itsmessage to many thousands ofhealth-conscious people.
It’s not too soon to startthinking about the next VSH
(See President’s Message, page 6)
The Island Vegetarian l March 2000
Whatever WillThey Think ofNext?“WOMEN, ZINC, ANDBEEF-National Meat Associa-tion-Lean Trimmings. Accord-ing to the January 17 Health &Nutrition Letter from TUFTSUniversity nearly two in threewomen 60 and older get lessthan 75% of the RecommendedDietary Allowance (RDA) forzinc. Zinc can be obtained insmall amounts from fish, poul-tT, dairy, cereals and beans, butthe most effective method ofingesting zinc is in the form ofred meat.”
Some classic, though notvery specific, zinc deficiencysymptoms include dry scalyskin, loss of the senses of smelland taste, and hair loss. Lowerzinc levels are seen in prostaticsecretions of men with bacte-rial prostatitis (2). If a lowserum zinc is demonstrated, itcan be easily treated by increas-ing dietary zinc intake or bysimply taking an over-the-counter 15-50 mg zinc tabletdaily
In the 1950's many nutri-tional authorities held thatvegetarians would becomecalcium, protein, and vitamindeficient. In 1971 FrancisMoore Lappe’s “Diet for aSmall Planet” blew away thepublic’s protein bogeyman,leaving the animal foodhypsters with a major hole intheir rhetoric. Now it appearsthey have turned to calcium,iron, and zinc as the essentialnutrients that you won’t getenough of if you don’t eat their
Science CornerBy William Harris, M.D.
products.This is truly bizarre, because
calcium, iron, and zinc are allelements of the periodic table.Unlike essential amino acids,
entsmade bytheplants they eat, in low tempera-ture enzymatic reactions, butthey don’t synthesize iron orzinc, and milk cows don’tsynthesize calcium.
- -
essential fatty acids, and vita-mins, they are not synthesizedby plants and micro-organismsbut by nuclear fusion reactions.Physicists and cosmologistshave persuasive evidence thatthey were either made in starsthat blew up over 5 billion yearsago, or soon after that hypo-thetical “big bang” - 18 billionyears ago. In any event, nuclearfusion reactions require tem-peratures of - IO billion degreescentigrade o), well beyond thesurvival temperatures of anybiological system. Beef steersutilize essential organic nutri-
The cool game of life isplayed in a web of elementscreated by hot stars. Plantsabsorb elements and waterfrom the soil, gases from theair, and light from the sun tosynthesize organic molecules.Animals eat the plants andsynthesize more molecules.Some animals have to eat otheranimals to get all the moleculesthey need but humans werenever that kind of animal...
Hence, intimating that noteating animal products will leadto a dietary deficiency in theseelements seems like a last ditcheffort by the meat apologists.It’s true that zinc is a limitingnutrient in a vegan diet. But it’seither limiting in everyoneelse’s diet too, or else theRecommended Dietary Allow-ance (RDA) of 15 mg/day hasbeen set too high.
It’s also true that beef has alot of zinc per unit weight. Togive you an idea, here are thefirst IO animal and plant foodsout of 236 sorted (4) by zinc/weight ratio. The top of this list
(See Science Corner, page 6)
We 5The Island Vegetarian l March 2000
Science Cornercontinued from page five
is indeed dominated by animalfoods. (right)
First xoAnimalandPlantFoodssortedbyzinciweightratio
R a n k F o o d N a m e Z i n c ( m g p e r g r a m )
However, if we accept a 15mg RDA for zinc and anenergy RDA of 2200 Calories/day we see that the minimumzinc/Calorie ratio is 15/2200 or- .007 mg zinc per Calorie.Here’s a list (opposite page) of130 nuts, fruits, vegetables,grains, and beans sorted byzinc/Calorie ratio and listeddown to, and past, the cutoffline at .007. You can askyourself if you would beunable to put 2200 calories ofthe foods above .007 togetherin some palatable form foryour full day’s Calorie needs.Note also that several breads,pasta, potatoes, and brownrice, upon which many veg-etarians are still basing theirdiets, are in fact below the-007 mg zinc/Calorie line(implying that veggies ratherthan grains should be the baseof our diet).
1 FISH-OYSTERS-EASTERN-RAW-MEAT ONLY2 BEEF-POT ROAST-CHUCK-BLADE CUT-COOKED3 POPCORN-POPPED-PLAIN4 SEEDS-SESAME-DRIED-WHOLE5 SEEDS-PUMPKIN /SQUASH-DRIED6 CHICKEN-HEART-S IMMERED7 PORK-L IVER-BRAISED0 BEEF-RIB STEAK-COOKED9 L A M B - S H O U L D E R - R O A S T E D - L E A N O N L Y
1 0 F I S H - C R A B - A L A S K A K I N G - R A W
4. N-Squared Computing. Nutri-tionist IV, ~2.0. Salem OR, 1992
The meat and dairy bizalways presents its foodpropaganda on the basis ofnutrient/weight ratio and didso here in the case of zinc.Since there is no RDA forweight in the human diet itwould be vegetarian-friendlyas well as scientifically moredefensible for nutritionists tobase their analytic work onCalories, not weight. By doingso, we have shown that thereis really no need to eat beef inorder to get adequate zinc.Exactly similar methods canbe used with calcium andiron.
it’s a metamorphosis
to believe that this will be our 6thtwo-year term, and that VSH isabout to complete its first de-cade! Founded in the spring of1990 by Elaine French and JerrySmith, our organization hasflourished and grown far beyondour modest original expectations.Maintaining this vitality, however,depends on the active involve-ment of our members. The goodnews is that the majority of ourpresent Board members andother volunteers have agreed tostand for re-election or re-ap-pointment to their present posi-tions. We will, however, be callingfor nominations for Board posi-tions vice president and recordingsecretary as well as newsletterassistant, dineout coordinator,and print manager. If you wouldlike to learn more about these orother positions or to nominateyourself or someone you know,please leave me a message on theveggie line, and I’ll be sure to callyou to discuss. Please be awarethat it is required that all Boardmembers be vegetarian, althoughwe welcome as non-Board volun-teers anyone who is supportive ofthe vegetarian movement.
Page 6 The Island Vegetarian l March 2000
Fruits, vegetables, grains, and beans sorted by zinc/Catorie ratio
:inc ( m g ) p e rC a l o r i e
0 . 0 0 50 . 0 0 4
R a n k F o o d N a m e Zin c (mg) PC a l o r i e
e r R a n k F o o d N a m e 2
0 . 0 4 60 . 0 4 10 . 0 3 20 . 0 2 9
6 6 WATERCHESTNUTS-CHINESE-RAW6 7 B R E A D - P U M P E R N I C K E L
7 1 C O R N - K E R N E L S F R O M O N E E A R7 2 PEPPERS-SWEET-BOILED-DRAINED7 3 PEANUT BUTTER-SMOOTH TYPE7 4 TOMATO-RED-RIPE-RAW7 5 B E A N S - L I M A - F R O Z E N - B O I L E D - D R A I N E D7 6 S T R A W B E R R I E S - R A W - W H O L E7 7 NUT-WALNUT-PERSIAN/ENGLISH7 8 C O L L A R D S - R A W - B O I L E D - D R A I N E D7 9 YAM-MOUNTAIN-HAWAI I -STEAMED8 0 NUTS-CHESTNUTS-CHINESE-RAW8 1 NUT-F ILBERT/HAZEL-DRIED-CHOPPED8 2 SPAGHETTI -COOKED-FIRM STAGE8 3 L I M E S - R A W8 4 RICE-WHITE-LONG GRAIN-COOKED8 5 P E A C H E S - R A W - W H O L E8 6 SQUASH-BUTTERNUT-BAKED8 7 NUTS-COCONUT-RAW-SHREDDEDi8 POTATO-BAKED-FLESH & S K I N - W H O L E8 9 C O C O N U T M I L K - R A W
C H I C O R Y G R E E N S - R A WC U C U M B E R - R A W - W H O L EBEET GREENS-BOILED-DRAINEDO K R A - R A W - B O I L E D - D R A I N E DC H A R D - S W I S S - R A WLETTUCE-ROMAINE-RAWPEAS-SWEET-CANNEDS Q U A S H - Z U C C H I N I - R A WB R O C C O L I - R A WLENTILS-SPROUTED-RAWB E A N S - A D Z U K I - B O I L E DS E E D & P U M P K I N / S Q U A S HBEANS-MUNG-SPROUTED-RAWSEEDS-SESAME-DRIED-WHOLETOFU-SOYBEAN CURDB E A N S - S N A P - Y E L L O W / W A X - R A WBEANS-SNAP-GREEN-RAW-BOILEDARTICHOKES-BOILED-DRAINEDNUTS-CASHEWS-DRY ROASTEDB E A N S - G A R B A N Z O - C A N N E DR A S P B E R R I E S - R A WWATERCRESS-RAWSEEDS-SUNFLOWER-DRIEDR U T A B A G A S - B O I L E D - D R A I N E DTEMPEH-SOYBEAN PRODUCTDANDELION GREENS-BOILEDB E A N S - K I D N E Y - C A N N E D - D I E T A R YBRUSSELS SPROUTS-RAW-BOILEDNUTS-PECANS-DRIED-HALVESCELERY-PASCAL-RAW-STALKBEETS-WHOLE-BOILEDCutof M U S T A R D G R E E N SK A L E - R A W - B O I L E D - D R A I N E DC A U L I F L O W E R - R A W - C H O P P E DC A B B A G E - C O M M O N - R A WTURNIP GREENS-RAW-BOILEDSEAWEED-SP IRUL INA-DRIEDNUTS-BRAZIL -DRIED-SHELLEDF L O U R - B A R L E YB R E A D - W H O L E W H E A TSQUASH-WINTERNUTS-H ICKORY-DRIEDSOYBEANS-GREEN-BOILEDM E L O N S - C A S A B A - R A WR I C E - B R O W N - L O N G G R A I NNUTS-PEANUTS-SPANISH-DRIEDB U L G U R - D R Y - C O M M E R C I A LTANGERINES-RAW-PEELEDAPRICOT-RAW-WITHOUT P ITEGGPLANT-BOILED-DRAINEDB L A C K B E R R I E S - R A WF L O U R - C A R O BN U T S - A L M O N D S - U N B L A N C H E DONIONS-MATURE-RAWPEANUT BUTTER-PETER PANFLOUR-CORN-MASA-S IFTEDB R E A D - R Y E - A M E R I C A N - L I G H T
90 SWEET POTATO-BAKED-PEELED9 1 K I W I F R U I T - R A W9 2 BREAD-PITA9 3 N U T S - M A C A D A M I A - D R I E D9 4 G R A P E F R U I T - P I N K & R E D - R A W9 5 A V O C A D O - R A W - C A L I F O R N I A
BREAD-WHITE-SOFTB R E A D - F R E N C H - E N R I C H E DNUTS-PISTACHIO-DRIEDLEMONS-RAW-WITHOUT PEELW A T E R M E L O N - R A WF L O U R - R I C E - W H I T EPEARS-RAW-BARTLETT-WITH SKINB L U E B E R R I E S - R A WFLOUR-WHEAT-ENRICHED-UNSIFTEDN E C T A R I N E S - R A WF I G S - R A WP A P A Y A S - R A WBANANAS-RAW-PEELEDPOMEGRANATES-RAWBAGEL-WATER-3 INCH D IAMETERPINEAPPLE-RAW-DICEDORANGES-RAW-ALL VARIET IESPLUMS-RAW-PRUNE TYPEB R E A D F R U I T - R A WL Y C H E E S - R A WDATES-DOMESTIC-DRY-WHOLERAIS INS-SEEDLESSPERSIMMONS-NATIVE-RAWCHERRIES-SWEET-RAWG R A P E S - R A W - S L I P S K I N ( A M E R I C A N )APPLES-RAW-WITH SK INR H U B A R B - C O O K E D R A W - A D D E D S U G A RM A N G O S - R A WC H E R I M O Y A - R A WF L O U R - S O Y B E A N - L O W F A TSAPOTES-RAWSOYBEANS-DRY-COOKED
BREAD ST- ICKS-V IENNA TYPEMATZOS-DAILY TH IN MANISCHEWITZB R E A D - C R A C K E D W H E A T - E N R I C H E D
646 5
This Science Corner article, and many other in-depth resources, maybe found on the Vegetarian Society of Hawaii website: http://vsh.org
Page 7
Dear Dr. Deutch...My five-yearold daughter parentalconcern and may useHannah would rather play with eating as a weapon.her food than eat it. We have This doesn’t mean that yourbeen vegetarians for the past daughter is against vegetarian-two years andhave worked hardto learn aboutpreparing whole-some vegetarianmeals. Our pedia-trician says ourdaughter is nor-mal and healthyWe have doneeverything to gether to eat. Wehave played gamesat the table,bribed her withher favoritedesserts, stayed atthe table with heruntil she cleanedher plate, and nowwe are yelling andpunishing her.
If Hannah plays with her food,ignore it. After you and yourwife have eaten, relax and waitanother ten minutes or so. Thismeans that you say and donothing with regard to how
Dr. Deutch's Strategies for
R&ing a Vegetarian Child.
We don’t like how we act, yetwe want her to grow strong andhealthy and be responsible inher attitude about food. Wedon’t want her to be againstvegetarianism. What should wedo? ,
ism.
Hannah is doing withher food. If she’splaying with it, it ismost likely for thepurpose of gettingyour attention. If youreward her misbehav-ior by giving it apayoff of either praiseor punishment, Iguarantee that you’llsee that behavioragain. When youignore misguidedbehaviors such asplaying with food,you allow them toextinguish them-selves.
At the end of themeal you and yourwife should stand upand clean off the
Humbled by Hannahin Honolulu.
It means that your obviousinterest in her eating is a wayfor her to get attention fromyou. As you have found, brib-ery yelling, and physical pun-ishment don’t work in the longrun.
Dear Humbled:
Many five-year-olds havehumbled their parents, whetheromnivore or vegetarian, overfood. Eating problems in chil-dren seem to occur more oftenwhen parents put great empha-sis on nutrition and health.The children pick up on this
Here is a strategy you canuse. At the dinner table serveeveryone in the usual manner.Don’t overload Hannah’s plate- give her room to ask forseconds (or a better chance tosuccessfully finish what she hasbeen given). Keep conversationlight and pleasant, let Hannahjoin in the conversation. Youmight ask, “What did you dotoday that you liked the most?”
table in your usual manner.This means casually removingHannah’s food in a matter offact way without any mentionof what you are doing or whyThis way you are saying ineffect, in a nonverbal way,“When eating time is over, it’sover. You’ll have to live with theconsequences of your behavior(not eating) until the nextmeal.” If Hannah protests,again, don’t respond. Explainingat this time will only serve as anattention-giving reward. Toavoid reinforcing her non-eating, it is essential that younot reward the behavior bypaying attention to it.
Page 8 The Island Vegetarian l March 2000
It’s important to keep inmind that clearing the tableand removing the child’s re-maining food is not a punish-ment; it’s just an orderly way ofliving in the family Therefore,if it’s your normal routine tohave a healthy snack beforebedtime, continue doing this. Ifhaving a snack before bedtimeis not the norm, don’t start doingthis now
Some parents have a difficulttime with the idea of notallowing the child to eat untilthe next meal. However, I havenever known of a child starvingby missing one meal. If Hannahhad special medical needs suchas diabetes, of course consultyour pediatrician before mak-ing any changes.
Some children have prob-lems eating at mealtimes be-cause they graze throughoutthe day Other children are fullat mealtime because they eat alot of junk food. From yourletter I don’t think junk food orgrazing is a pattern in yourfamily Some grazing is O.K.,but clean up your kitchen andhave only healthy snacks avail-able. Five-year-olds won’t eatjunk food unless a parent buysit. ,
Here is a tip for all parents:guarantee your child at least IO
minutes a day of individualspecial play time. Do some-thing active so that musclememory as well as intellectualmemory is involved. Childrenlove having a guaranteed specialtime with their parents. Playingwith your child one-on-one forIO minutes a day is a great wayto build positive relationships
The Island Vegetarian l March 2000
and help prevent problemsbefore they start.
Dryames Deutch, vice-president ofVSH, is a clinicalsocial workerexperienced in individual and
family psychotherapy.
Legislative Linkby Patrick J. Moore
For the most current informa-tion about The VegetarianSociety of Hawaii, checkvsh.org on the Internet. If youdon’t have a computer, you cansurf the net at your local libraryBring your driver’s license and alibrary card. The librarians arealways anxious to help you.Also, the main library on KingStreet is the most crowded.
When you get to ourwebsite, you can read the latestnews and you can join thediscussion. Our website is yourwebsite. It is very dynamic andchanges almost daily Some ofthe issues now on the table thatneed your comments are theVSH proposed legislation toencourage vegan food choicesfor the students at the publicschools and our push for aconcurrent resolution backingthe “S-A-Day” program of theHealth Department. Thisprogram encourages all resi-dents of our state to eat at least
five servings of fruits andvegetables each day
The State of Hawaii ishelping the meat industry builda new slaughterhouse on ocean-front property at CampbellIndustrial Park. This slaughter-house will also have twenty-fiveacres of cow manure and otherwaste from the slaughterhouseon ocean front property Doesthis sound like a good use ofland to you?
One of the reasons this ishappening is that only threepeople showed up to testifyagainst it at the hearing beforethe Agriculture Board!
Your comments are neededvery much. Five minutes towrite a letter and a thirty-threecent stamp and you can helpimprove the health of thepeople, animals, and environ-ment of our island. Even aphone call to your state Senatorand representative will help.We people who eat a plantbased diet must speak up. Ourlegislators listen to those whomake the most noise, and nowthe dairy producers and themeat producers are making alot of noise. Their distortionsare taken as truth by the legisla-tors! Do you want this tocontinue?
Please join us and be part ofthe solution and not part of theproblems that plague our state.The moment you turn yourback on injustice, you havemade a choice that encouragesthe merchants of blood anddeath. Come on board and beproud; we have the truth on ourside. Justice will not happen,however; we must make ithappen!
Page 9
T raditional and present-day table
fare from Ireland includes some
dishes that are vegan or that can
easily be made vegan. A survey of Irish
cookbooks shows that whole grains, as
well as carrots, parsnips, onions, leeks,
dark leafy greens, and of course the
potato, are favorite ingredients. The
potato stars in several “comfort food”
recipes like potato pancakes (boxty) and
colcannon. The latter is a mixture of
mashed potatoes with cabbage or kale,
leeks, milk (a non-dairy substitute
works well) and simple seasonings. Sea
vegetables (seaweeds) such as dulse are
also found in a variety of dishes - as
testament to their flavor and recognized
nutritional value. Hearty stews are also
part of the Irish cuisine, and those who
use meat analogs can easily recreate a
filling mixture complete with an
abundance of vegetables as well. For
those who do not like analogs, chunks of
mushrooms would work well in giving
flavor and substance to the stew.
Dried fryits like currants and raisins
abound in recipes for baked items. Tea-
steeped raisins are a rich, moist
component of a dense cake known as
brack. Similar to fruitcake in its dense
texture, some brack recipes incorporate
a soaking liquid a bit stronger than tea!
Another flavorful ingredient appearing
in some recipes is the caraway seed. A
small amount of these little seeds adds
a big flavor to things like quick breads
and some versions of the well-known
Irish soda bread. Regardless of the
Page 10
variations, simple and satisfying non-
yeast soda bread is an Irish staple. It
makes a perfect partner for soups,
although it can be enjoyed in many other
ways as well.
For vegans who want to sample Irish
cuisine, soups are among the easiest
A Taste of Ireland by Eileen Tout/rata
interpretation by making a batch of
“Emerald Isle” soup? And by the way, a
nutritional analysis of this soup shows
that the soup is well over 100% in
fiber, folate, iron, calcium, vitamins A,
C, E , B6, B12, and every other nutrient
included in the analysis program as
measured by %RDA/calorie. In other
words, it’s loaded with the good stuff
we expect from vegan culinary cre-
ations!Emera ld Is le Soup
1 medium-large potato, peeled/diced
314 cup chopped leaks (white part)
1 cup chopped mushrooms (4-5 large murh-
r o o m s )
2 c a r r o t s , p e e l e d / d i c e d
10 ounce package frozen chopped spinach thawed
4 cups vegetable stock
l/4 teaspoon ground cloves
l/2 cup steel cut oats (available at health foods
stores)
salt/black pepper to taste
2 cups rice or soy milk
4 tablespoons nutritional yeast flakes (available
at health foods stores)
dishes to modify. Typically the soups
are rather simple, relying on a few
vegetables (always including onion or
leek!), stock, creams, and seasonings.
It’s a simple matter to use vegetable
stock and a non-dairy milk to make a
vegan version. The thick and hearty
texture of the soups comes from adding
a diced potato or two or tossing in a
handful of oats. Why not try my
Heat about 6 tablespoons water in a
large pot over high heat and add
potatoes, leeks, mushrooms, and
carrots. Reduce heat to medium-high,
cover and simmer until vegetables begin
to soften (about 5 minutes). Add a bit
more water if needed and stir to prevent
sticking. Add the thawed spinach, stock,
cloves, oats, and salt and pepper. Stir
and simmer, covered, about 25 minutes
over medium heat. Oats should be
softened - if not, cook a little longer.
Just before serving, stir in rice or
soy milk and the nutritional yeast.
Adjust seasoning (salt/pepper) if
needed. Yield = 6 cups.
Reprinted from “From the Produce
Isle, The Cuisine of Greens, Fruits,
Grains and Beans from an Island
Kitchen” by Eileen M. Towata, 1999.
This spiral bound vegan cookbook
includes 129 recipes and is now
available
through the VSH
bookstore.
The Island Vegetarian * March 2000
BooksThe (Almost) N o Fat Cookbook (Bryanna Clark Grogan) .............................. $10.95The (Almost) No Fat Holiday Cookbook (Bryanna Clark Grogan) $12.95.................Animal Connection (Agatha/Calvin Thrash, M.D.) ........................................ $6.95Cook Healthy Fast (Dick Allgire) .................................................................... $15.95Cooking with Natural Foods (Muriel Beltz) ................................................... $14.95Diet for a New America book (John Robbins) ............................................... $14.95Eco-Cuisine (Ron Pickarski) ........................................................................... $16.95Fabulous Beans (Barb Bloomfield) .................................................................. $9.95Fat-Free & Easy (Jennifer Raymond)............................................................. $10.00From The Produce Isle (Eileen Towata) ......................................................... $11.99Garden Cuisine (Paul Wenner) SALE ............................................................ $10.00Healthy Heart Handbook (Neal Pinckney, Ph.D.) ......................................... $11.95Luscious Low-Fat Desserts (Oser, Marie) ...................................................... $11.95McDougall Health-Supporting Cookbook Vol. II (Mary McDougall) ............ $9.95MegaHealth (Marc Sorenson, Ed.D.) ............................................................. $14.95Most Noble Diet (George Eisman, R.D.) ......................................................... $9.95Newstart Lifestyle Cookbook (Christenson & De Vries) ................................ $19.99Norma’s Italian Kitchen (Grogan, BIyanna Clark). ........................................ $14.95Peaceful Palate (Jennifer Raymond) .............................................................. $15.00Pregnancy, Children, and the Vegan Diet (Michael Klaper, M.D.) ................. $9.95Race for Life book (Ruth Heidrich, Ph .D. ) ..................................................... $14.95Scientific Basis of Vegetarianism (William Harris, M.D.) ............................. $15.95Simply Good Recipes and More from C.C.C.T. (C.C.C.T.) .............................. $7.95Table for Two (Joanne Stepaniak).................................................................. $12.95
Uncheese Cookbook (Joanne Stepaniak) ....................................................... $11.95Vegan Nutrition: Pure and Simple (Michael Klaper, M.D.). ........................... $9.95Vegetarian andvegan Nutrition, Basic Course (George Eisman, R.D.) ........ $21.95Vegetarian Secrets Atsuko Kitchen, HB (Atsuko Tsubota) ........................... $29.95Why Do Vegetarians Eat Like That? (David A. Gabbe) .................................. $11.95
MistI Speak Vegetarian T-Shirt (Specify S M L XL) ....................................... $15.62VSH T-Shirt (Specify S M L X L Women’s One Size). ........................... $15.62Diet for All Reasons video (Michael Klaper, M.D.) ....................................... $22.00Vegetarian Chef video (Elaine French) .......................................................... $19.95Four Food Groups poster.. ............................................................................... $6.00
VeggieStore
To order items from the bookstore, fill out theform below with your name and address. On aseperate sheet of paper list the items you wouldlike to purchase and add 20% to the total for
shipping. Please make checkpayable to Vegetarian Societyof Hawaii.
Send order/application to:Vegetarian Society of HawaiiPO Box 23208Honolulu, Hawaii 96823
Vegetarian Society of Hawaii Membership Application/Order Formr -~~~~~~~~~~~-----~-------~~--~~~~
IIII
’ IIIII
IIIII
Please Print:
Name(s)
Street Address
City, State, Zip
Yes, please enroll me as a member. IMy dues are enclosed. I
Home Phone ( 1
Work Phone ( 1
Fax ( 1
Email
# D Ex
IPlease check one:-1 $20 regular (1 year)
IL-1 $12 full-time student (1 year) ILI $ 30 couple or family (1 year) I-1 $400 life membership I(add $4 if for a foreign address) I
$- additional donationII
Please check one: IT Vegan (no animal products at all) Ifl Vegetarian (no flesh, fish, or fowl) IK Associate (not yet a vegetarian) I
L __-____________-____-___---_---- -l
Page ii
“Vegetarian”
on Olelo
V5H presents “Vegetarian,” a weekly Public
Access TV program. Channel 52 on
Thursdays at 700 - 8:OO p.m.
i
Vegetarian Society of HawaiiPost Office Box 23208Honolulu, Hawaii
96823-3208, USA
For Your Info
“Nutrition and You”Featuring Ruth Heidrich, Ph.D. and
William Harris M.D.1765 Ala Moana #I 880Honolulu HI 96815
Vegetarian Society of HawaiiCALENDAR O'F EVENTS MA R C H -A P R I L 2000
March 8
I<a rl Seff“ M y M o s t M e m o r a b l e M e a l ”
People and nations fall into dietary
patterns. What you ate lately is likely to
be what you yearn for when you next gethungry Our little minds cannot cycle
through the thousands and
thousands of dishes that are /
April 12
Suzanne Havala“ V e g e t a r i a n i s m f o r Smarties”
What does it mean to be a vegetarian inthe year zooo? How have current dietary
being eaten in the world to decide ’
which to prepare or order for our nextmeal. There are even leftovers, and
refrigerators and freezers full of food, and
a limited knowledge of how to prepare
foods, that keep us in the patterns of our
upbringing. Of all the available foods, why
not pick the ones that contribute mightilyto our well-being, and avoid those that are
associated with death and disease? Within
a few weeks of a clean break from anundesireable pattern, when hunger strikes,
you will dream of something that you atelately Meals that were once considered
the finest are replaced by others. Karl is a
professor of chemistry heavily involved in
teaching and research at the University of
Hawaii. He is’a lay person in the area of
food and nutrition, but he has beenlistening to VSH lectures since 1991, and
he understands the underlying chemistry
involved. He is going to talk about the
excitement of the palate.
recommendations changed the appear-ance of your supermarket? How can
you make the transition to a diet
that emphasizes grains, fruits,and vegetables, and
look for
information
m e a t l e s s m e a l s ? -
Suzanne Havala, MS,RD, LDN, FADA will
present survey data aboutthe prevalence of vegetarian
April 26
Agatha Thrash‘The Cause. Prevention. and Curt
6 f Diseases”.
“Many plants, not just herbs, have
healing properties. By avoiding some,
and emphasizing others, one can stayhealthy and cure many inherited and
acquired disorders and infections.Some of the simple remedies, that fit
very well with the vegetarian lifestyle,
will be discussed. Bring your questionsfor that period.” Agatha and Calvin
Thrash, both M.D.s and both patholo-
gists, will be with us this evening on
their way back from Thailand. Theyare the directors of the Uchee Pines
Institute near Seale, Alabamawhich they founded in 1967. Over
ism. She will discuss how the trend dTtoward vegetarianism has affected thefood industry and peoples’ choices in
stores and restaurants. She will discuss the
health and nutritional aspects of vegetar-ian diets for kids and for families. Suzanne
wrote the position papers on vegetarian
diets in 1988 and 1993 for the Jdof
the-DieteticAssocia~n!She is the author of seven books; the most
recent are The Natoral Kit&en, whichis a walk through a natural food store,
published in January, 2000, and The
completeIdwsGnidetoviDiets (IS)S)~). She contributes regularly to
Vegeta&nTimee. She has written for
the NewYork’pimee, Parade,Bllmux’s world, omui, Harper’s
Bazaar, etc., and has appeared on Good
Morning America.
the years, this Institute has assisted
thousands in developing healthierlifestyles through the use of
L the vegan diet using
. produce from their
, own organic gardens.
Dr. Agatha Thrash’s
L many books
d
include Nutri-
tiollforvcgetar-
iarm, TheAdualcomlectlo’ n,Eatfor
Strengt& and Diabe-
tesadtheHypoglyce-lUiC Syndrome. Her strength and
message are in the area of preventivemedicine through natural diet and
natural remedies. She has been
working with really sick people for
many years, and believes that peopleshould stop making themselves sick.
Monthly public lectures are held at the Ala Wai Golf Course recreation facility, second floor, 404Kapahulu Avenue, 0.2 miles behind the Waikiki-Kapahulu Library, beginning at 7:oo P.M. All lecturesare free and open to the public. Call 808-944~VEGI or visit http://vsh.org for more information.
