CONTENTS:
1 Definitions
1.1 Words frequently used in rec.food.veg
1.2 Other confusing
terms
1.3 Terms confused with vegetarianism
2 Frequently Asked Questions
2.1 What is gelatin? Is there any alternative to it?
2.2 What can be substituted
for eggs?
2.3 What is rennet? Where is it found? How can it be avoided??
2.4 What is miso?
2.5 What is tofu?
2.6 What is tempeh?
2.7 What is
TVP?
2.8 What is seitan?
2.9 Can you feed a cat a vegetarian diet? a dog?
2.10 What is Nutritional Yeast? / Which ones provide B12?
2.11 Are there vegan
marshmellows available?
2.12 What airlines serve vegetarian meals?
2.13
Should I be worried about getting enough protein on a
vegetarian diet?
2.14 What about Vitamin B12 on a vegan diet?
2.15 How is "vegan"
pronounced?
2.16 Can I eat at fast food places like McDonalds or Taco-Bell?
2.17 Is maple syrup vegetarian/vegan?
2.18 Is beer or other alcoholic beverages
vegetarian/vegan?
2.19 Is sugar vegetarian/vegan?
3 Other sources on the
Net
4 Addresses and Phone Numbers
4.1 Vegetarian and Vegan groups
4.2 Cruelty-free products information
4.3 Non-leather Products information
4.4 Mail Order Book Outlets
5 Recommended Literature
5.1 Cookbooks
5.2 Non-Fiction
5.3 Travel & Restaurant Books
5.4 Periodicals
6 Animal Rights Organizations
7 Issues
7.1 Rainforest Beef -- two views
7.2 Hidden Animal Products
7.3 Names of animals versus names of animal based
foods
Subject: 1 Definitions
1.0 DEFINITIONS of words frequently used in this newsgroup...
Vegan: excludes animal flesh (meat, poultry, fish and seafood),
animal products
(eggs and dairy), and usually excludes honey and the
wearing and use of animal
products (leather, silk, wool, lanolin,
gelatin...). The major vegan societies
all disallow honey, but some
"vegans" still use it. Some "vegans"
also refuse to eat yeast
products.
Dietary Vegan: follows a vegan diet, but doesn't necessarily try and
exclude
non-food uses of animals.
Vegetarian: usually broken down further into
OVO-LACTO, OVO, and
LACTO. Vegetarians may or may not try and minimize their
non food use of animals like vegans.
Ovo-Lacto Vegetarian: same as VEGAN, but also eats eggs and milk
products.
This is the most 'popular' form of Vegetarianism.
Ovo Vegetarian: Same as VEGAN, but also eats eggs.
Lacto Vegetarian:
Same as VEGAN, but also eats milk products.
Veggie -- Shortened nick-name for a VEGETARIAN; often includes VEGANs.
Strict vegetarian: originally meant vegan, now can mean vegan or
vegetarian.
The term 'Vegetarian' was coined in 1847. It was first formally used
on September
30th of that year by Joseph Brotherton and others, at
Northwood Villa in Kent,
England. The occasion being the innaugural
meeting of the Vegetarian Society
of the United Kingdom.
The word was derived from the Latin 'vegetus', meaning whole, sound,
fresh,
lively; (it should not be confused with 'vegetable-arian' - a
mythical human
whom some imagine subsisting entirely on vegetables
but no nuts, fruits, grains
etc!)
Prior to 1847,
non-meat eaters were generally known as 'Pythagoreans'
or adherents of the
'Pythagorean System', after the ancient Greek
'vegetarian' Pythagoras.
The original definition of 'vegetarian' was "with or without eggs or
dairy products" and that definition is still used by the Vegetarian
Society
today. However, most vegetarians in India exclude eggs from
their diet as
did those in the classical Mediterranean lands, such
as Pythagoras.
1.1 Definitions of some other confusing terms
Semi-Vegetarian: Eats less meat than average person. See also
PSEUDO-VEGETARIAN.
Pseudo-Vegetarian: Claims to be vegetarian, but isn't.
Often used by VEGETARIANS
to describe
SEMI-VEGETARIANs, and PESCETARIANs.
Pescetarian: Same as VEGETARIAN, but also consumes fish.
(often is a person
avoiding factory-farming
techniques...) See also PSEUDO-VEGETARIAN.
Fruitarian: Same as VEGAN, but only eats foods that don't kill the
plant (apples
can be picked without killing plant,
carrots cannot).
Vegetable Consumer: Means anyone who consumes vegetables. Not
necessarily
a VEGETARIAN.
Herbivore:
Mainly eats grass or plants. Not necessarily a
VEGETARIAN.
Plant-Eater: Mainly eats plants. Not necessarily a VEGETARIAN.
Nonmeat-Eater: Does not eat meat. Most definitions do not consider
fish, fowl
or seafood to be meat. Animal fats and
oils, bonemeal and skin are not considered
meat.
1.2 Terms that are confusing when talking about VEGETARIANs
Kosher: Made according to a complex set of Jewish dietary laws.
Does not imply
VEGAN in any case. Does not imply OVO-LACTO
VEGETARIAN in any case. Even KOSHER
products containing
milk products may contain some types of animals which
are
not considered 'meat'.
Pareve/Parve: One category in KOSHER dietary laws. Made without
meat or milk
products or their derivatives. Eggs and
true fish are pareve, shellfish are
not.
Nondairy: Does
not have enough percentage of milkfat to be called
dairy. May actually contain
milk or milk derivatives.
Nonmeat: Made without meat. May include eggs,
milk, cheese.
Sometimes even included animal fats, seafood, fish, fowl.
Subject: 2 Frequently Asked Questions
2.1 What is gelatin? Is there any alternative to it?
Gelatin (used to make Jell-o and other desserts) is the boiled bones
of animals.
An alternative substance is called Agar-Agar, which is
derived from seaweed.
Another is made from the root of the Kuzu.
Agar-Agar is sold in noodle-like
strands, powder, or in long blocks,
and is usually white-ish in colour. Some
Kosher gelatines are made
with agar-agar, some are not. Some things that are
vegan that are
replacing gelatin are: guar gum and carageenan. Only some
'emulsifiers' are vegan.
2.2 What can be substituted for eggs?
A company called Ener-G makes a powdered egg-substitute that they
claim is
a suitable replacement for eggs in cooking. It costs
about $5.00 (U.S.) for
the equivalent of 9 or 10 dozen eggs, and
it contains no animal products.
2 oz of soft tofu can be blended with some water and added to
substitute for
an egg to add consistency.
One Tbsp flax seeds (found in natural food stores) with 3 Tbsp
water can be
blended for 2 to 3 minutes, or boiled for 10 minutes
or until desired consistency
is achieved to substitute for one egg.
1/2 mashed banana
1/4 cup applesauce or pureed fruit
1 tsp. soy flour plus 1 Tbsp. water to substitute for one egg.
2.3 What is rennet? Where is it found? How can it be avoided??
Rennet is derived from the stomach linings of calves. Rennet is
used to make
cheese. True VEGETARIAN cheeses do not have rennet in
them, but a substitute.
These substitutes can be either from
vegetable sources, or may be created
in a lab. Vegetable rennet is
usually called 'rennin' to distinguish it from
the animal-derived
type. ** NOTE ABOUT SOY CHEESE: Some soy cheeses contain
cassein
which is a milk-product. The only true VEGAN cheeses in the U.S.
are: SOYMAGE and VEGAN RELLA. In the U.K. there is also a vegan
cheese: SCHEESE.
2.4 What is miso?
Miso is made from fermented soybeans, and usually is found in a
paste form.
It is used as a flavouring agent, and for soup stocks.
Storing Miso: If it
is a dark miso, like hatcho miso, or red miso,
it will keep for a while unrefrigerated,
especially if it is 3
year miso. However, it does not hurt to refrigerate
it. If it is
sweet miso like yellow, mellow white, or sweet white, it will
not
keep unless refrigerated. Also, if the miso has been pasteurized,
it should be kept refrigerated. Warning! Some Japanese brands of Miso
contain
fish stock!
Nutritional value, per tablespoon:
calories 36 g.
protein
2 g.
carbs 5 g.
fat 1 g.
sodium 629 mg.
(from Pennington, "Food
Values of Portions Commonly Used")
2.5 What is tofu?
Tofu, or Soy Bean Curd, is a whitish substance made from soybeans.
It has
a variety of uses in vegetarian cooking because of its
bland taste that soaks
up other flavours. It comes in a couple of
varieties, basically amounting
to soft and firm style. Soft tofu is
often used to make frostings for cakes,
dips for chips and
vegetables, while the firmer style is generally used in
stir-fries
and soups where it will hold its shape.
2.6 What is tempeh?
Tempeh is a somewhat meatlike substance made from fermented
soybeans. It is
used in dishes like sloppy-joes, and has a rather
strong taste compared to
tofu.
2.7 What is TVP?
Textured Vegetable
Protein (or TVP) is a meat-like substance that
is used to boost the nutritional
content of meals, while still
remaining relatively attractive-tasting. TVP
may have a rather
high fat content, so check the label. If it contains "defatted"
soya flour, it should be low fat.
2.8 What is seitan?
Seitan is a form of wheat gluten. It is a high protein, low fat,
no cholesterol
(of course) food that is usually found in the
refrigerated section of most
organic groceries/health food stores.
It is usually near the tofu and typically
comes in small tubs
(like margarine tubs). It is brown and sometimes comes
in strips
1/4 to 1/2 inches thick. Seitan is made from whole wheat flour
which is mixed with water and kneaded. This dough undergoes a
simple process
of rinsing and mixing to remove the starch and some
bran until a gluten is
obtained. After boiling in water, this
glutenous dough is called Kofu, which
can be further processed in
many ways. One of which is seitan. Kofu becomes
seitan by
simmering in a stock of tamari soy sauce, water and kombu sea
vegetable. Seitan can be used in sandwiches, or to make dishes
such as sweet
and sour seitan, seitan stir fry, salisbury seitan,
etc.
2.9 Can you feed a cat a vegetarian diet? A dog?
Both animals can be fed a vegetarian diet, although neither is a
vegan by
nature -- dogs are omnivores, and cats are carnivores. While
both dogs and
cats belong to the class carnivora, this doesn't mean a
lot, so does the panda
bear and their diet is basically vegan. By
nature cats and dogs wouldn't eat
anything like what is commonly
found in a can of pet food either. Special
diets must be provided for
cats, as they require an amino acid called taurine
-- found in the
muscles of animals. Synthetic taurine has been developed (and
has
been used in commercial (non vegetarian) pet foods for years), and
vegetarian cats should be fed it as a supplement. Taurine deficiency
can result
in blindness and even death. Cats also require pre-formed
vitamin A and arachidonic
acid. The companies listed below provide
all these essential ingredients in
their cat foods. Ask your vet
about changing your pet's diet.
Products:
Harbingers of a New Age
717 E. Missoula Ave, Troy MT 59935-9609 Phone: (406)
295-4944
[vegecat supplement for vegan or lacto-ovovegetarian cats]
Wow-Bow Distributors
309 Burr Rd., East Northport, NY 11731
(516)449-8572,
1-800-326-0230 (outside of NY only)
Dogs: 20lb. bag is $20.35 + shipping
Cats: supplement, 15oz. is $15.95
Call: Nature's Recipe for location of a
distributor
near you. 1-800-843-4008
For cats with food allergies, Wysong has developed
a hypoallergenic diet:
Canine/Feline Anergen III, a vegetarian diet for
food sensitive cats, contains
special high-protein
vegetables.
Wysong Corporation
Dept. CF, 1880
N. Eastman Ave.,
Midland, MI 48640.
Natural Life Pet Products, Inc. (For dogs)
Available from veterinarians and
pet food centres.
1-800-367-2391
Natural Life Pet Products, Inc.
Frontenac,
Kansas 66762.
Evolution
Healthy Pet Food
Evolution Diet Bldg., 287 East 6th Street,
Suite 70,
St. Paul, MN 51101
Tel : 1-800-659-0104 / (651)228-0632 Fax : (651)228-0467
2.10 What is Nutritional Yeast? / Which ones provide B12?
Nutritional yeast (saccharomyces cerevisiae) is a food yeast,
grown on a molasses
solution, and comes in powder or flake form.
It has a pleasant-tasting, cheesy
flavour and can be used directly
on vegetables, baked potatoes, popcorn and
other foods as a
condiment. It is different from brewer's yeast or torula
yeast.
It can often be used by those sensitive to other yeasts.
Ms. Carlyee Hammer at Universal Products (the parent company of
Red Star,
(414)-935-3910) indicates that ONLY ONE variety of Red
Star nutritional yeast
(product number T-6635+) is fortified with
B12 at the level of 8 ug/g.
Ms. Carlyee also claimed that other varieties of "nutritional"
yeast
contain vitamin B12 at less than 1 ug/g, but was unaware
whether this was
determined by microbial assay or not. Microbial
assays for vitamin B12 are
no longer considered reliable due to
problems with the cross-reactivity of
corrinoids. She indicated
that Hazelton Laboratories (608-241-7210) did the
assay.
From the
above two paragraphs, one might conclude that Red Star
T-6635+ nutritional
yeast, and probably no other variety, is a
reliable dietary source of B12
at this time.
2.11 Are there vegan marshmellows available?
Yes, from a company called Emes located in Lombard, IL, U.S.A. Phone:
(708)
627-6204. The package lists gelatin, but it is not animal
derived. Most "kosher
gelatin" isn't vegetarian (it's either made from
fish cartilage or supervised
by a less strict rabbinic authority that
permits regular gelatin (a recent
issue of "Kashrus" has an article on
kosher gelatin)), but Emes
kosher gelatin is made from carrageenan (and
you can often buy Emes "gelatin"
separately).
2.12 What airlines serve vegetarian meals?
Most airlines now serve vegetarian meals. Call the airline ahead
of time to
make your request, and it is suggested that you confirm
your meal twice. For
more information have a look, in Subject 3
below, at The World Guide to Vegetarianism.
The '/other2' file
contains details of individual airlines.
2.13 Should I be worried about getting enough protein on a
vegetarian diet?
The short answer is: "No, sufficient protein can be obtained by
eating
a variety of foods", but here is a longer explanation:
Protein is synthesized by the human body out of individual amino
acids. The
body breaks down food into individual amino acids
and then reassembles the
proteins it requires.
All amino acids must be present in the body to make proteins.
Those that can
be synthesized from other amino acids are called
"unessential" amino
acids. You can live on a diet deficient of
these if you eat enough extra of
the other amino acids to
synthesize these. Those that cannot be synthesized
from other
amino acids are called "essential" amino acids and must
be
present in the diet.
Protein that contains all essential amino acids is called
"complete"
protein. Protein that contains some, but not all
essential amino acids is
called "incomplete" protein. It used
to be believed that all amino
acids must be eaten at the same
time to form complete proteins. We now know
that incomplete
proteins can be stored in the body for many days to be combined
with other incomplete proteins. As long as all essential amino
acids are in
the diet, it does not matter if the proteins are
complete or incomplete.
The amount of protein recorded on food labels only lists the
complete proteins.
A product may contain much higher amounts of
incomplete protein that is not
listed. Combining such products
may increase the total amount of protein beyond
the levels
expected.
The 1989 revision of the FDA's RDA suggests a protein intake of
44-63 grams.
Many scientists think this number is too high.
Most scientists agree with
this number.
Here
is another (from "Physicians Committee for Responsible
Medicine"):
THE PROTEIN MYTH
In the past, some people believed one could never get too much
protein. In
the early 1900's, Americans were told to eat well
over 100 grams of protein
a day. And as recently as the
1950's, health-conscious people were encouraged
to boost their
protein intake. The reality is that the average American
takes in twice the amount of protein he or she needs. Excess
protein has been
linked with osteoporosis, kidney disease,
calcium stones in the urinary tract,
and some cancers. Despite
all this, many people still worry about getting
enough
protein.
The Building Blocks of Life:
People build the proteins of their bodies from amino acids,
which, in turn,
come from the proteins they eat. Protein is
abundant in nearly all of the
foods people eat. A varied diet
of beans, peas, lentils, grains, and vegetables
contains all
of the essential amino acids. Animal products are high in
protein, but are undesirable because of their high fat and
cholesterol content.
Fat and cholesterol promote heart
disease, cancer, and many other health problems.
One can
easily meet the body's protein requirements with plant foods.
It used to be believed that various plant foods had to be
eaten together to
get their full protein value, but many
nutrition authorities, including the
American Dietetic
Association, have determined that intentional combining
is not
necessary.1 As long as one's diet includes a variety of
grains,
legumes, and vegetables, protein needs are easily met.
2.14 What about Vitamin B12 on a vegan diet?
The data on B12 is still coming in, so it is impossible to say
"Its no
problem....", however, the latest information suggests
that acquiring
enough B12 is not as problematic as it was once
thought. If you are concerned
about inadequate B12, there are
many foods which are fortified with B12, in
addition to vitamin
pills. Here is the most recent information:
From the book:
Simply Vegan: Quick Vegetarian Meals, by Debra Wasserman and
Nutrition Section by Reed Mangels, Ph.D., R.D.
Published (1990/1991) by the
Vegetarian Resource Group,
P.O. Box 1463, Baltimore, MD 21203, (410) 366-VEGE.
ISBN 0-931411-05-X
Vitamin B12
Summary: The requirement for
vitamin B12 is very low.
Non-animal sources include Nutri-Grain cereal (1.4
ounces
supplies the adult RDA) and Red Star T-6635+ nutritional
yeast
(1-2 teaspoons supplies the adult RDA). It is
especially important for pregnant
and lactating women,
infants, and children to have reliable sources of vitamin
B12 in their diets.
Vitamin B12 is needed for cell division and blood
formation.
Plant foods do not contain vitamin B12 except when they are
contaminated by microorganisms. Thus, vegans need to look to
other sources
to get vitamin B12 in their diet. Although the
minimum requirement for vitamin
B12 is quite small, 1/1000 of a
milligram (1 microgram) a day for adults,
a vitamin B12
deficiency is a very serious problem leading ultimately to
irreversible nerve damage. Prudent vegans will include sources
of vitamin
B12 in their diets. However, vitamin B12 deficiency
is actually quite rare
even among long-term vegans.
Bacteria in the human intestinal tract do make vitamin B12.
However, the majority
of these bacteria are found in the
large intestine. Vitamin B12 does not appear
to be absorbed
from the large intestine.
Normally, vitamin B12 is
secreted into the small intestine
along with bile and other secretions and
is reabsorbed, but
this does not add to the body's vitamin B12 stores. Since
small amounts of vitamin B12 are not reabsorbed, it is
possible that eventually
vitamin B12 stores will be used up.
However, we may be quite efficient at
re-using vitamin B12
so that deficiency is rare.
Some bacteria in
the small intestine apparently produce
vitamin B12 which can be absorbed.
This is one possible
explanation for why so few cases of vitamin B12 deficiency
are reported. Perhaps our bacteria are making vitamin B12
for us.
At this time, research is continuing on vitamin B12
requirements. Some researchers
have even hypothesized that
vegans are more efficient than the general public
in
absorbing vitamin B12. Certainly for other nutrients, such
as iron,
absorption is highest on low dietary intakes.
However, these are only speculations.
We need to look for
reliable dietary sources for vitamin B12 until we can
determine whether or not other sources can supply adequate
vitamin B12.
Although some vegans may get vitamin B12 from inadequate
hand washing,
this is not a reliable vitamin B12 source.
Vegans who previously ate animal-based
foods may have
vitamin B12 stores that will not be depleted for 20 to 30
years or more. However, long-term vegans, infants,
children, and pregnant
and lactating women (due to increased
needs) should be especially careful
to get enough vitamin
B12.
Few reliable vegan food sources for vitamin
B12 are known.
Tempeh, miso, and seaweed often are labeled as having large
amounts of vitamin B12. However, these products are not
reliable sources of
the vitamin because the amount of
vitamin B12 present depends on the type
of processing the
food undergoes. Also, Victor Herbert, a leading authority
on vitamin B12 states that the amount on the label cannot be
trusted because
the current method for measuring vitamin B12
in foods measures both active
and inactive forms of vitamin
B12. The inactive form (also called analogues)
actually
interferes with normal vitamin B12 absorption and
metabolism.
These foods may contain more inactive than
active vitamin B12.
The
RDA (which includes a safety factor) for adults for
vitamin B12 is 2 micrograms
daily. Two micrograms of
vitamin B12 are provided by 1 teaspoon of Red Star
T-6635+
yeast powder or 1-1/2 teaspoons of mini-flake yeast or 2
rounded
teaspoons of large-flake yeast. Of course, since
vitamin B12 is stored, you
could use larger amounts of
nutritional yeast less often. A number of the
recipes in
this book contain nutritional yeast.
Another alternative
source of vitamin B12 is fortified
cereal. Nutri-Grain cereal does contain
vitamin B12 at this
time and 1.4 ounces of Nutri-Grain, or a little less than
1
cup, will provide 2 micrograms of vitamin B12. We recommend
checking
the label of your favorite cereal since
manufacturers have been known to stop
including vitamin B12.
New labeling laws do not require labels to include
the
actual amount of vitamin B12 in a food. However, added
vitamin B12
will be listed under ingredients and you can
write to the company inquiring
about the amount of vitamin
B12 in a serving.
Other sources of vitamin
B12 are fortified soy milk (check
the label as this is rarely available in
the US), vitamin
B12 fortified meat analogues (food made from wheat gluten
or
soybeans to resemble meat, poultry or fish) [Midland Harvest
products
contain B12.], and vitamin B12 supplements. There
are vitamin supplements
which do not contain animal
products.
2.15 How is "vegan" pronounced?
The word was invented by the
UK Vegan society in the 1940's They
pronounced it "vee-gn". This
is the most common pronunciation in
the UK today. No one can say this pronunciation
in "wrong", so
this is also the politically correct pronunciation.
In the US, common pronunciations are "vee-jan" and "vay-gn"
in
addition to "vee-gn", though the American Vegan Society
says
the correct pronunciation is as per the UK.
The UK, and US and other
places have other pronunciations.
This is sometimes a touchy subject,
so be prepared to change your
pronunciation....
2.16 Can I eat at fast food places like McDonalds or Taco-Bell?
Unfortunately
there is no simple answer to this. Many Companies
allow individual stores
to decide part of their menu, or the
ingredients used. In general, you should:
1. Ask for a nutrition information booklet. Asking an employee may
not
be enough.
2. If the food in question contains an undesired element,
ask if
it can be substituted for, or deleted altogether.
3. Fill
out a comment card, if you think their menu does not have
enough selection.
If the company receives enough of these, they
may decide to follow up on them.
4. Taco-Bell do not use lard anymore in their cooking.
2.17 Is Maple Syrup vegetarian/vegan?
Yes, rumours abound about maple syrup containing pork fat.
The US vegan society
has checked all known sources and found
that they are all suitable for vegans.
2.18 Is beer or other alcoholic beverages vegetarian/vegan?
Finings are
substances often added to beer (especially British beer
or "bitter")
or wine during fermentation to help clarify out
particles and yeast, leaving
the finished product clear. Finings
are not present in the finished product
in any significant
quantity, their purpose is to settle out of the product,
not stay
in suspension. OTOH, if a chemical analysis were to be performed,
there would probably be a few molecules of a fining agent still to
be found.
Some finings are animal derived, the most common are
isinglass, made from
the dried swim bladders of sturgeons, gelatin,
egg or blood albumin (in wines)
and caseinates (from milk, also
used in wines). However many non-animal derived
sources also exist,
the commonest ones being bentonite (clay), Irish Moss
(a seaweed),
silicon dioxide and polyclar. Beer brewed according to the
Reinheitsgebot (German purity law) is not prohibited from using
finings since
it was generally assumed that finings were not
present in the finished product.
Animal products are also sometimes used to alter the flavour of the
wine/beer
or control the head on a beer. See the rec.food.drink.beer
FAQ for more details
(where a lot of this has been stolen.-)
Most spirits/mixers are suitable for vegans, common exceptions
include some
vodkas (may be cleared through bone charcoal) and
Campari (contains cochineal,
an insect derived colouring).
2.19 Is sugar vegetarian/vegan?
Some refined sugars use bone charcoal as a decolourant. In the UK
Tate and
Lyle and Billingtons sugars are free of animal substances.
British Sugar,
trading as Silver Spoon (the largest UK supplier)
state that their white sugar
is vegan but they cannot guarantee
their brown sugars as some bone charcoal
may be used by their
suppliers. No data is presently available concerning
sugar in other
countries.
Subject: 3 Other sources of information on the Net
The most prominent World Wide Web (WWW) index to online vegetarian
information
is the Vegetarian Pages - http://www.veg.org/veg/
An ftp site where you can get some vegetarian information is:
cadadmin.cadlab.vt.edu
The network address for another vegetarian list:
VEGLIFE@vtvm1.cc.vt.edu (internet)
or VEGLIFE@VTVM1 (BitNet).
It is a LISTSERV type list. To subscribe, send
mail to
listserv@vtvm1.cc.vt.edu with the command "sub veglife Your Full
Name" in the body. Also try the commands "help" and "index
veglife".
The
network address for a vegan list:
VEGAN-L@envirolink.org
It is a LISTPROC
type list. To subscribe, send mail to
listproc@envirolink.org with the command
"sub VEGAN-L Your Full
Name" in the body. Also try the commands
"help" and "index
VEGAN-L".
An ftp site where you can get some vegetarian recipes:
bitnic.educom.edu
the recipes are in the nicbbs.391 subdirectory and have a filename
of VEG_RECI
and a filetype of either DIGEST, INDEX, or VOLxxxxx.
Note that this is a VM
system so you MUST do the cd nicbbs.391
before you do anything after logging
in as anonymous, otherwise
you will have no working directory.
The World Guide to Vegetarianism is a 14-part listing of vegetarian
restaurants,
vegetarian-friendly restaurants, natural food stores,
vegetarian organizations,
etc. Each part is posted on an independent
(approximately quarterly) schedule
to rec.food.veg,
rec.food.veg.cooking, rec.answers, and news.answers.
You can obtain the latest officially posted copy of this guide by
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The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.
On the WWW, the Guide may be found in easy-to-use HTML format using
the
following URL for the Vegetarian Pages:
http://www.veg.org/veg/
For submitting
updates to this document, the most preferred way is by
using forms accessed
via this WWW site.
An ftp site for a list of Indian restaurants (in the US):
csseq.cs.tamu.edu
under ~/pub/indian
Vegetarian recipes can be found in the newsgroup rec.food.veg.cooking.
This
newsgroup usually breaks down all recipes into VEGAN, OVO, LACTO
and OVO-LACTO
categories.
A good
WWW site to peruse and find out more information is:
http://www-sc.ucssc.indiana.edu/~nazhuret/Internet/Vegsites/index.html
rec.food.veg.cooking is being archived at sunSITE.unc.edu in the directory:
pub/academic/medicine/alternative-healthcare/discussion-groups/
newsgroups/rec.food.veg.cooking
Vegetarian Resource Group, c/o bobbi@clark.net, will answer questions
related
to vegetarianism.
For a list of other resources available take a look at the Internet
section
in '/other2' in the above World Guide to Vegetarianism.
Subject: 4 Addresses and Phone Numbers
4.1 Vegetarian and Vegan Groups:
Australia:
Vegan
Society of Australia
PO Box 85, Seaford, VIC 3198. Phone (03) 862-1686
Australian Vegetarian Society (NSW)
PO Box 65, Paddington NSW 2021, Ph. (02)
698 4339; Fax (02) 310 5365
Email; aust.veg.soc@mpx.com.au
Australian Vegetarian Society (ACT)
PO Box 1786, Canberra ACT 2601, Ph. (06)
247 2882; Fax (06) 248 5343
Vegetarian/Vegan Society of Queensland
PO Box 400, South Brisbane QLD 4101,
(07) 300 1274; Fax (07) 300 9320
Vegetarian and Natural Health (NQ)
PO Box 1698, Aitken Vale QLD 4814, Ph (077)
75 3465
Australian
Vegetarian Society (Vic)
PO Box 220, North Melbourne VIC 3051, Ph (03) 329
1374
Vegetarian
Society of Western Australia
PO Box 220, North Perth WA 6006, Ph/fax (09)
275 5682; Ph (09) 474 2172
Email; fraser@wantree.com.au
Vegetarian Society of South Australia
PO Box 46, Rundle Mall, Adelaide SA
5000, Ph (08) 261 3194
The Vegan Society (NSW)
PO Box 467, Broadway, NSW 2007. Phone (02) 436-1373
Organization For Farm Animal Liberation
PO BOX E65, East Parramatta, NSW 2150.
Phone (02) 683 5991 (AH)
The Jewish Vegetarian Society (NSW)
C/- Tom Kramer 95/97 The Boulevarde, Strathfield,
NSW 2135.
Phone (02) 642-3110 (AH) or (02) 683 5991 (BH)
The Australian Natural Hygiene Society, "Hygia"
31 Cobar Road, Arcadia,
NSW 2159.
Phone (02) 653-1115 or (02) 651-2457
Tableland Vegetarian Society
PO Box 25, Millaa Millaa, QLD 4886
Canada:
Canada EarthSave Society
Suite 103 - 1093 West Broadway,
Vancouver, BC, V6H 1E2
Phone (604) 731-5885.
Canada Earthsave describes
itself as "an educational non-profit
organization that promotes awareness
of the environmental and
health consequences of our food choices.
The Vegetarian Dining Club of Ottawa
contact ba285@FreeNet.Carleton.Ca, or,
Tel:(613)729-7282
Germany:
AUTONOME
TIERRECHTS-AKTION (ATA), c/o Autonomes Zentrum
Alte Bergheimer Str. 7a 69115
Heidelberg
Phone: (prefix) (0)6221-385702
ANIMAL PEACE e.V.
Prachter Str. 1
57589 Pracht
Tel: (+49)2292/40014
Fax: (+49)2292/40016
MUT - MENSCHENRECHT UND TIERRECHT e.V.
Grueneburgweg 154, 60323 Frankfurt
Phone: (prefix) (0)69-559589
VEGANE OFFENSIVE RUHRGEBIET
c/o CILA,
Braunschweiger Str. 22, 44145 Dortmund
VEGETARIER BUND DEUTSCHLAND
Blumenstr. 3, 30159 Hannover,
Phone and Fax:
(prefix) (0)511-3632050
They publish the paper "DER VEGETARIER"
also see http://envirolink.org/arrs/projects/adn_action/guide/Germany/all.html
Netherlands:
Nederlandse
Vegetarirsbond (Dutch Vegetarian Society), Larenseweg 26,
1221 CS Hilversum,
tel 035-6834796, fax 035-6834813
PETA Nederland, PO Box 810, 2501 CV Den Haag, tel. 070-3563130
Nederlandse Vereniging voor Veganisme (Dutch vegan Society), Postbus
1087,
6801 BB Arnhem, tel 026-4420746
Orpheus, Animal friendly BBS, +31 (0)20 4941119 (24h/d, 28k8)
Proefdiervrij, the biggest society against vivisection in the
Netherlands.
http://www.proefdiervrij.nl/engels/engels.htm
Digidorp Vegatopia (digital village Vegatopia) at
http://www.xs4all.nl/~jlieftin/
Dutch magazine for vegatarians: Sla! (salad).
Available at all magazine stands
in Holland, issue every 2 months.
Recipes, interviews and food info. More
info: sla@pi.net
Scandinavia:
Vegetarisk Information, Valborg Alle 34, DK-2500 Valby,
Denmark,
tel. +45 31 17 99 11
Dansk Vegetar-Forening, Borups Alle 131, DK-2000 Frederiksberg,
Denmark, tel.
+45 38 34 24 48 (old society - not easy to get in
contact with...)
Vegetarianerforeningen, att. Paal Thorbjoernsen, Smedgata 7,
N-0651 Oslo,
Norway, tel. +47 22 68 88 18
Svenska Vegetariska Foereningen, Tjaerhovsgatan 1, Box 4256,
S-102 66 Stockholm,
Sweden, tel. +46 87 02 11 16 (9-11)
United Kingdom:
The Vegetarian Society of the U.K.
Parkdale, Dunham Road, Altringham, Cheshire,
WA14 4QG
(061)928-0793 (country code 44, for overseas callers)
publishes
"The Vegetarian" -- yours with membership
The Vegan Society
7 Battle Road,
St Leonards-on-Sea,
East Sussex TN37
7AA
Phone: (0424) 427393
publishes "The Vegan" quarterly, free
with membership
VIVA!
PO Box 212
Crewe
Cheshire CW1 4SD
London Vegans hold monthly meetings on the last Wednesday of
every month <except
for December> at Millman Street Community
Rooms, 50 Millman Street, London
WC1 <entrance through alleyway
adjacent to 38a >. The meetings usually
run from 18.30 <doors
open> to 21.30 and they usually have guest speakers.
All are
welcome. In addition to the monthly meetings they have regular
trips to restaurants and monthly walks.
United States:
American
Vegan Society
501 Old Harding Highway, Malag, NJ 08328
(609)694-2887
publishes "Ahimsa" magazine.
North American Vegetarian Society
P.O. Box 72, Dolgerville, NY 13329
(518)568-7970
publishes "Vegetarian Voice"
Vegetarian Resource Group
P.O. Box 1463, Baltimore, MD 21203
(410)366-8343
publishes "Vegetarian Journal"
Hotline for Vegetarian's questions:
(410)366-VEGE
Vegetarian
Awareness Network:
1-800-USA-VEGE, (615)558-8343 in Nashville, TN
Vegetarian Times Bookshelf
P.O. Box 446, Mt. Morris, IL 61054
(312)848-8100
Other European:
E U R O P E A N V E G E T A R I A N U N I O N (EVU)
Office: Vondelstraat 9A2, NL-1054 GB Amsterdam
Phone/Fax: 0031-206169146
E-mail: evueuro@worldaccess.nl
Information and Contacts in Europe:
Denmark : Henrik Hedegard, Olivenvej 57, DK-6000 Kolding
Belgium : Vegetariersbond
vzw, Koewacht 16A, B-9190 Stekene
England : Vegetarian Society (UK), Parkdale,
Dunham Road,
Altrincham, Cheshire WA14 4QG
England : VIVA! Juliet Gellatly,
PO Box 212, Crewe, Cheshire, CW1 4SD
England : Oxford Vegetarians, 57 Sharland
Close, Grove Oxon, OX12 0OAF
Finland : Elavan Ravinnon Yhdistys Ry.,Kasarminkatu
19A, SF-00130 Helsinki
France : Jean Montagard, Chemin Combe Nicette, F-06330
Roquefort-les-Pins
France : Gertrud Krueger, Rue Brandmatt 22, F-68380 Metzeral
Italy : Associazione Vegetariana Italiana, Via Bazzini 4, I-20131 Milano
Lithuania
: Eduardas Mickevicius, Antakalnio 67-17, LIT-2040 Vilnius
Netherlands: Nederlandse
Vegetariersbond, Larenseweg 26, NL-1221 CM Hilversum
Netherlands: Nederlandse
Vereiniging voor Veganisme, Postbus 1087,
NL-6801 BB Arnheim
Ireland :
Vegetarian Society of Ulster, 66 Ravenshill Gardens,
Ballynafeigh, Belfast
Norway : Norges Vegetariske Landsvorbun, Munkedamsveien 3B, N-0161 Oslo 1
Austria : Oestereichische Vegetarier-Union, E. Laupert,
Brucknerstrasse 59/18,
A-8010 Graz
Poland : Krystyna Chomicz-Jung, Gdanska 2m.97, PL-01-633 Warszaw
Romania : Dr. Mircea Matusan, Str. Costei no 12, RO-3400 Cluj-Napoca
Russia
: Tatyana Pavlova, Volsky bulvar d39 k3 kv23, RUS-109462 Moscow
Sweden : Vegetariska
Foreningen, Box 4256, S-10266 Stockholm
Sweden : Ulla Troeng, Klovervagen
6, S-61700 Mariefred
Switzerland: "regeneration" Edwin Heller, Schwarzenbachweg
16, CH 8049 Zurich
Switzerland: Schweizer Verein f. Vegetarismus, Renato Pichler,
Postfach,
CH-9466 Sennwald
Slowakia : Vegetarianska spolocnost, Prazka
9, SK-81104 Bratislava
Spain : Spanish Vegan Society, Apartado Postal 38127,
E-28080 Madrid
Contact to the EVU: Hildegund Scholvien, Friedhofstrasse
12, 67693 Fischbach,
Germany - Phone: 06305-272, Fax: 06305-5256
The World Guide to Vegetarianism (see Subject 3 above) lists all
all known
relevant organisations under the appropriate country.
4.2 Cruelty-free
products information
Amberwood
Route 1 Box 206, Milner, GA 30257
(404)358-2991
The Body Shop -- in local shopping centers
some of its products may contain
dairy
Beauty Without
Cruelty
17 SW. 12th St., New York, NY, 10011
P.O. Box 19373 San Rafael,
CA 94913
(415)382-7784
Compassionate Consumer
P.O. Box 27, Jericho, NY 11753
Heart's Desire
1307 Dwight Way, Dept C, Berkeley CA 94702
Humane Street USA
467 Saratoga Ave. #300, San Jose, CA 95129
Spare the Animals
P.O. Box 233, Tiverton, RI 02878
Vegan Street Company
P.O. Box 5525, Rockville, MD
PETA: write for a free list of companies.
YOUR BODY, Unit 53, Milmead Industrial
Estate, Mill Mead Road, London N17 9QU
tel: 081-808-6948 fax: 081-801-1611
(vegan)
MARTHA HILL
Ltd., The Old Vicarage, Laxton, Corby, Northants, NN17 3AT
tel: 0780-450259
(24 hour) fax: 0780-450398
advice line: 0780-450284 (8am-5pm Mon-Fri)
(uses honey in some of the products)
Veganline, 2 Avenue Gardens, London SW14 8BP sell cheap leather-
substitute
jackets mailorder. They do despatch work for other vegan
companies: 0181 369
3535 (HTTP://WWW.musonix.demon.co.uk.veganline)
MOKO, Unit 12, Four Ashes Insustrial Estate, Station Rd, Four Ashes,
West
Midlands WV10 7DB sell cheapish leather substitute shoes and
jackets: 01902
798 988
UK leather
substitutes are covered by a new page on the world wide web:
HTTP://musonix.demon.co.uk.faq
MUT - MENSCHENRECHT UND TIERRECHT e.V.
Grueneburgweg 154, 60323 Frankfurt
Phone: (prefix) (0)69-559589
Further US sources are listed in The World
Guide to Vegetarianism
file '/usa1'. See Subject 3 above.
4.3 Non-leather shoe outlets
See the posting "FAQ:Leather Alternatives" in rec.food.veg for a
complete list of non-leather products or look at:
http://ursula.ee.pdx.edu/~alf/html/veg-leather-alt.html
or contact Tom
Swiss on tms@tis.com
4.4 MailOrder Book Outlets
The Mail Order Catalog
P.O. Box 180, Summertown, TN 38483
1-800-695-2241
or 615-964-2241 or email catalog@use.usit.net
EarthSave
1-800-362-3648
Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203
(410)366-VEGE
or mail bobbi@clark.net
Further US sources are listed in The World Guide to Vegetarianism
file '/usa1'.
See subject 3 above.
Subject: 5 Recommended Literature
5.1 Cookbooks
The
Vegan Cookbook, Alan Wakeman and Gordon Baskerville London,
Faber and Faber,
1986; this has basic as well as complex stuff.
Friendly Foods, Brother Ron Pickarski, Berkely, Ten Speed, 1991,
vegan.
Laurel's Kitchen
Moosewood (all selections)
The Complete Vegetarian Cuisine by Rose Elliot; many dishes are
vegan.
Fast Vegetarian Feasts by Martha Rose Shulman
Tassajara Cooking; cooking made simple!
The Vegetarian Epicure I and II by Anna Thomas
American Whole Foods Cookbook
The How to Overthrow Any Government Without Violence Cookbook by
James P.
Martin; vegan cookbook, may be out of print
The Joy of Cooking Naturally by Peggy Dameron; vegan, Seventh Day
Adventist
(but not 'preachy'), fairly low-fat, includes honey.
Country Life Vegetarian Cookbook ed. by Diana J. Fleming; see
above.
Of These Ye May Eat Freely; see above, special nightshade-free
section.
The Art of Indian Vegetarian Cooking by Yamuna devi
Eastern Vegetarian Cooking by Madhur Jaffrey
Cooking from an Italian Garden plb. by HBJ
The Cranks Cookbook; recipes from London restaurant "Cranks"
The Findhorn Cookbook by Barbara Friedlander; feeds 1 to 100...
The Apartment Vegetarian Cookbook by Lindsay Miller
Back to Eden by Jethro Kloss; definitive herb book with recipes.
Bean Banquets from Boston to Bombay by Patricia R. Gregory
Neither Fish Nor Fowl by Sarah Beattie.
Eat More, Weigh Less by Dean Ornish, M.D.
The Seventh-Day Diet, "How the 'healthiest people in America' live
better,
longer, slimmer -- and how you can too", by Chris Rucker
and Jan Hoffman.
Random House, New York, 1991. ISBN 0-394-58473-2.
5.2 Non-Fiction
Diet for a New America
Diet for a Small Planet
Animal Liberation
The MacDougal Plan and The MacDougal Program
A Vegetarian Sourcebook by Keith Akers
Vegan Nutrition: Pure and Simple by Micheal Klaper, MD
Pregnancy, Children, and the Vegan Diet by Micheal Klaper, MD
Vegan Nutrition, a survey of research by Gill Langley MA PhD
The Vegetable
Passion by Janet Barkas; history of vegetarianism.
Simply Vegan by Debra Wasserman, $12.00 from VRG, Box 1463,
Baltimore, MD
21203
The animal rights FAQ and lots of other information is available from:
http://catless.ncl.ac.uk/Vegetarian/
or from Donald Graft on: dgraft@gate.net
5.3 Travel & Restaurant Books
rec.food.veg World Guide to Vegetarianism. See listing in
above Subject 3
of this FAQ for details.
Vegetarian Journal's Guide to Natural Foods Restaurants in the
U.S. and Canada.
1993. ISBN 0-89529-571-7. $11.95. By the
Vegetarian Resource Group, PO Box
1463, Baltimore, MD 21203.
Tel. (410) 366-VEGE. Lists restaurants, vacation
spots, camps,
vegetarian organizations.
The Vegan Society's "The Vegan Holiday and Restaurant Guide"
(concentrating
on England, Scotland and Wales).
"Europe
on 10 Salads a Day" by Mary Jane and Greg Edwards
Mustang Publishing,
P.O. Box 3004, Memphis, TN, 38173.
Cost: $9.95 (U.S.) plus $1.50 postage.
Includes: prices, cover charges, hours, addresses, and credit card
acceptance,
for restaurants in most European countries.
5.4 Periodicals
Good Medicine, PCRM, PO Box 6322, Wash. DC 20015 (202)
686-2210
North American Vegetarian Society (Vegetarian Voice magazine)
$18 US/$21 foreign, NAVS, PO Box 72, Dolgeville, NY 13329
Vegetarian
Times, (800) 435-9610 or (708) 848-8100
Vegetarian Gourmet, Chitra Publications, 2 Public Avenue,
Montrose, PA
The Vegan, The Vegan Society, 7 Battle Road, St Leonards-on-Sea,
East Sussex
TN37 7AA, UK.
Ahimsa,
American Vegan Society, 501 Old Harding Highway, Malag,
NJ 08328. (609) 694-2887
Vegetarian Journal, Vegetarian Resource Group, P.O. Box 1463,
Baltimore, MD
21203. (410) 366-8343
BBC Vegetarian Good Food Guide, P.O. Box 425, Woking GU21 1GP, UK
Subject: 6 Animal Rights Organizations
Humane Society of the U.S.
2100 L Lt., N.W., Washington DC 20037 (USA)
Posters against animal research available.
FARM (Farm Animal Reform Movement)
Box 30654
Bethesda MD 20824
Phone:
800-MEATOUT
e-mail: farmusa@erols.com
web: http://envirolink.org/arrs/farm
publishes quarterly newsletter and informational handouts.
PETA (People for the Ethical Treatment of Animals)
P.O. Box 42516, Washington,
DC 20015 (USA)
publishes "Cruelty-free Shopping Guide" and informational
literature.
National
Anti-Vivisection Society
53 W. Jackson Blvd., Suite 1550, Chicago, IL 60604
(USA)
(312)427-6065
Free Cruelty-free products listing.
Also check the animal rights FAQ available from:
http://envirolink.org/arrs/index.html
or from Donald Graft on dgraft@gate.net
Subject: 7 Issues
7.1 Rainforest beef -- Two different looks at the situation.
Hamburger chains frequently get blamed for deforestation in Latin
America.
This isn't really true, and saying it over and over just
makes us look bad,
since knowledgable carnivores can just refute
it. The situation is this: in
Brazil in particular, but
throughout the region, governments, attempting to
repay
crippling foreign loans, sell/give away land to 'developers' at
fire sale prices as long as they do something to 'develop' the
land. The cheapest
way to do this is to clear cut and use the
land for cattle pasture. Thus cattle
grazing is a main cause of
deforestation. The problems w/going from this to
blaming the
Whopper are: as the knowledgable meat-eater will tell you, most
Latin American cattle have hoof and mouth disease and just waste
land for
the sake of wasting land because they can't be sold for
beef. As a result,
the Amazon is a net beef importer, and second,
rainforest land is so poor
that it's only suitable for grazing for
a few years. An excellent book on
this and other rainforest
issues is _The_Fate_of_the_Forest_ by Susana Hecht
and Alexander
Cockburn.
Other sources indicate that, while South America IS a net importer
of cattle
(ignoring the huge quantities of processed meat product
exported from Argentina
and Brazil to the U.S.), central america
does export live cattle to the U.S.
These cows are labeled as U.S.
when they cross the country line. Another important
aspect to
this is that soya cattle feed, grown on rain forest plots, is
exported in huge quantities to feed the cattle in other countries.
It is not
possible to say that the beef burgers in the U.S. are
not directly or indirectly
responsible for the destruction of the
rain forest. It is not possible to
say that the U.S. imports NO
beef from the rain forest. Even if the cow herself
has not been on
rain forest land, the food that she has eaten most likely
has.
7.2 Hidden Animal Products
See the separate posting in rec.food.veg, for a much larger list of
substances
derived from animals. The subject is "LIST OF
SUBSTANCES DERIVED FROM
ANIMALS".
It
is very difficult to avoid animals products in this 'modern day
and age'.
Here is a list of some common things that surprisingly
contain animal derivatives
and others that are safe.
CASEIN: This is a product made when milk is heated with an acid,
like lactic
acid. This stuff mostly occurs in
"no-lactose" soy cheeses like
Soyco, Soy Kaas, AlmondRella,
Zero-FatRella, HempRella, and TofuRella Slices.
The
labels say "lactose-free" (lactose is another milk
derivative),
but that doesn't mean they are therefore
vegan, as we used to incorrectly
assume. Soymage soy
cheese is 100% vegan, but it's kind of gross. Vegan-Rella
is also totally vegan. Casein is also used in plastics,
adhesives, and paint
manufacturing.
CASEINATE:
Casein mixed with a metal, like calcium caseinate or
sodium caseinate.
CHEWING GUM: Some chewing gums contain glycerine. Wrigleys gum
contains a
vegetarian source of glycerine.
ENVELOPES: Apparently most envelopes have a synthetic glue on
them, not an
animal or fish based glue.
MARGARINES: Can contain fish and other marine oils. Many
margarines contain
whey.
MOHAIR: From goats. They can be sheared or skinned.
NOUGAT: Usually contains gelatine.
ORGANIC: Dried blood, bone/hoof meal and fish meal can all be
used a fertilizers
etc. Try finding out about Veganic
Gardening as an alternative, by using seaweed
fertilizers which are widely available.
PASTA: May contain egg, especially if fresh. Some pasta in
Italy contains
squids's ink; this can easily be
recognized because the pasta is black.
PASTES: Glues. May be animal or fish derived.
PASTRY: Animal fats used in most shop-baked pies etc. Check
ingredients.
PHOSTATES: Derived from glycerol and fatty acids. May be from
animal bones
too.
PHOTOS: Developing paper contains gelatine.
POSTAGE STAMPS: These do not contain an animal or fish glue.
PROGESTERONE: A hormone. May have been taken from the urine of a
pregnant
mare, and could be used in hormone
creams, etc.
RENNET: An enzyme taken from the stomach of a newly killed calf.
Used in the
cheese making process. Look for rennin or
the words "made without animal
rennet".
RUBBER: Processed with animal products.
SHORTENING: Can be made from animal fats. Used in the food
industry especially
pastries and biscuits.
SOAP: Most soaps are not vegetarian because of the tallow
(animal fats) used
in their production.
STEARATE: This usually comes in the form of _calcium stearate_,
and it is
found in hard candies like Gobstoppers and
Sweetarts as well as other places.
It comes from
stearic acid, which usually is derived from tallow, or
animal
fat. Stearate is also used in vinyls (like car
seats) and plastics.
SUEDE: Leather.
SWEETS: Watch out for gelatine, eg.: wine gums. Nearly all
mints eg.: Polo,
Trebor, Extra Strong etc contain
gelatine. See also Nougat.
VIOLINS: Traditionally violins are stuck together with an animal
based glue.
The bows are usually made from horse hair.
WHEY: Liquid part of Milk
7.3 Names of animals versus names of animal based foods
It is a common misconception, and often argued wrongly by
vegetarians,that
the use, in the English language, of pig/pork,
calf/veal, cow/beef, sheep/mutton
etc. has something to do with
meat-eaters pretending they're not eating animals.
This is not the
case.
In mediaeval England the peasants were Anglo-Saxon but the
aristocracy was
Norman-French, this followed the conquest of
England by William of Normandy
(France) in 1066. The aristocracy
compelled the peasants to looks after the
animals but rarely
allowed them eat any meat (see the Food in England thread
for more
details).
The peasants called the animals by the Anglo-Saxon names - pig,
calf, sheep
etc. but the aristocracy, who ate the meat, called it
by the French names
for the same animals - porc (pig), veau (calf),
boeuf (ox or bullock), mouton
(sheep). This got Anglicised slightly
over the centuries but this distinction
between these animals and
the meat has remained in every English speaking
country around the
world. Animals which were not commonly eaten by the Norman-French
aristocracy, eg chicken, turkey, rabbit etc, have the same name for
the animal
and the meat.