V EGETARIAN Purple Group

W HAT IS V EGETARIAN ? Vegetarian: The ingredient contains no meat, poultry, fish, or seafood, nor any products derived from them or any other part of an animal's (including insect's) body. The ingredient was not processed using animal- derived substances (such as bone char). Eggs and dairy, and substances derived from them, are vegetarian. Insect secretions, (such as honey), are vegetarian.

Vegan: The ingredient contains no animal- derived products or byproducts whatsoever. Its processing occurs solely with or by non-animal substances. Non-vegetarian: The ingredient, or substances used to process the ingredient, is derived from meat, poultry, fish, or seafood, or some other part of an animal's (including insect's) body (such as cochineal, rennet or gelatin).

W HY BECOME A V EGETARIAN ? Health concerns Religious restrictions Faith Environmental degradation Animal rights issues. Food saftey

Health concerns : A healthy vegetarian diet can decrease the risk and symptoms of many chronic diseases such as diabetes and heart disease. Religious restrictions : Hinduism and Buddhism hold vegetarianism as an ideal way to promote nonviolence and spiritual fulfillment. If Kosher or Halal meat isn't available, observant Jews and Muslims keep a vegetarian diet. Other religious groups that avoid meat include Seventh Day Adventists and Jains. Faith Environmental degradation : Many environmentalists assert that the large-scale meat and poultry production is environmentally unsustainable. They point to issues with water quality, waste disposal, overuse of antibiotics, and other concerns. Animal rights issues : Ethical vegetarians are concerned about animal cruelty. Many animals live in truly abysmal conditions and are treated horribly prior to and during slaughter. Food safety : Approximately 5,000 Americans die of food- borne diseases each year. There have been many large- scale recalls of meat contaminated with e-coli and many local incidents where restaurant patrons were sickened by improperly.

A NIMAL RIGHTS ORGANIZATIONS Animal Liberation Brigade (ALB) Animal Rights Party USA Center on Animal Liberation Affairs (CALA) Coalition to Abolish the Fur Trade (CAFT) International Primate Protection League (IPPL) Massachusetts Animal Rights Coalition (MARC) Responsible Policies for Animals (RPA) Southern Animal Rights Coalition (SARC) TARVE "The Voice For Farmed Animals”

D IFFERENT TYPES OF V EGETARIAN Many different types of vegetarians: Pescatarian Flexitarian / Semi-Vegetarian Vegetarian (Lacto-ovo-vegetarian). Vegan Raw vegan/Raw food diet Macrobiotic.

Pescatarian- Abstain from eating all meat and animal flesh with the exception of fish. Flexitarian / Semi-Vegetarian- Eat mostly a vegetarian diet but eat meat once in awhile Vegetarian (Lacto-ovo-vegetarian)-People who do not eat beef, pork, poultry, fish, shellfish, or animal flesh of any kind, but do eat eggs and dairy products. Vegan- Do not eat meat of any kind and do not eat eggs, dairy products, or processed food containing these ingredients. Raw vegan/Raw food diet- unprocessed vegan foods that have not been heated above 115 degrees Fahrenheit. Macrobiotic- unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided.

F OOD I NDUSTRY Soyfoods Association of North America National Restaurant Association Food Marketing Institute Natural Products Association Grocery Manufacturers of America

Soyfoods Association of North America encourages sustainability, integrity and growth of the soyfoods industry, provides information about the health benefits and nutritional advantages of soy consumption. National Restaurant Association represents, educates, and promotes restaurant and food service outlets and serves associated distributors, suppliers, and service providers. Food Marketing Institute, association for food retailers and wholesalers, including large multi-store chains, regional firms, and independent supermarkets. Natural Products Association represents retailers and manufacturers, suppliers, and distributors of health foods, dietary supplements, and other natural products. Grocery Manufacturers of America, association for food, beverage, and consumer product companies.

A H EALTHY H EART Vegetarians have much lower cholesterol levels than meat eaters, and heart disease is less common in vegetarians. The reasons are not hard to find. Vegetarian meals are typically low in saturated fat and usually contain little or no cholesterol. Since cholesterol is found only in animal products such as meat, dairy, and eggs, vegans consume a cholesterolfree diet. The type of protein in a vegetarian diet may be another important advantage. Many studies show that replacing animal protein with plant protein lowers blood cholesterol levels—even if the amount and type of fat in the diet stays the same. Those studies show that a lowfat, vegetarian diet has a clear advantage over other diets.

L OWER B LOOD P RESSURE An impressive number of studies, dating back to the early 1920s, show that vegetarians have lower blood pressure than nonvegetarians. In fact, some studies have shown that adding meat to a vegetarian diet raises blood pressure levels rapidly and significantly. A vegetarian diet also reduces sodium intake: When patients with high blood pressure begin a vegetarian diet, many are able to eliminate the need for medication

C ONTROLLING DIABETES The latest studies on diabetes show that a vegetarian diet high in complex carbohydrates and fiber (which are found only in plant foods) and low in fat is the best dietary prescription for controlling diabetes. A diet based on vegetables, legumes, fruits, and whole grains, which is also low in fat and sugar, can lower blood sugar levels and often reduce or even eliminate the need for medication. Since individuals with diabetes are at high risk for heart disease, avoiding fat and cholesterol is important, and a vegetarian diet is the best way to do that.

W ORK CITED vegetarian.htm s_groups