Vegan Deli

Vegan Deli  by Jo Stepaniak

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Raising Vegetarian Children
by Jo Stepaniak, M.S.Ed., & Vesanto Melina M.S., R.D.

Raising Vegetarian Children

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Do you have questions about being vegan? Send them to Jo using this easy form. She would be happy to address your individual concerns as well as general inquiries about vegan ethics, philosophy, practical applications, and living compassionately. Jo cannot respond to questions about nutrition or answer questions that have already been addressed in the Archives

Jo will make every attempt to answer each question personally, however, due to her schedule, this may not be possible. If a reply is forthcoming, it could take up to a few weeks, so please be patient. It is also possible that your question will be answered directly in the "Ask Jo!" column rather than an individual response.

If you'd like to view previous questions Jo has answered, visit the Ask Jo! Archives.

Fishy Food-making Facilities?

question.gif - 1.4 K Recently I have seen labels stating that a product has been processed in facilities that also process nuts, eggs, milk, and shellfish. I assume that such equipment is sterilized and cleaned before another product is put through. Does anybody really know how uncontaminated vegan products are that are made in such facilities?

answer.gif - 1.3 K The majority of vegan manufacturers share production facilities and equipment with nonvegan producers. This is because it is typically too costly to purchase equipment dedicated to vegan products. This is especially true for smaller concerns and start-up companies that produce items for a limited niche market. In addition, many manufacturers of vegan products also have nonvegan lines, and they cannot afford to have separate facilities for each of them.

The labels on these products that indicate traces of various foods are crucial and life-saving for people who are highly allergic to them. Even though equipment is thoroughly cleaned and sterilized between runs of various products, trace residues of these foods can remain behind or can linger in the air and resettle. For children and adults with severe, anaphylactic food allergies, eating, touching, and sometimes even breathing in these particles can be toxic.

Trace elements in foods does not render them nonvegan as long as there are no animal-based ingredients in the product recipe. It is the same general concept as eating vegan food off a plate that previously was used to serve meat but was cleaned in a dishwasher. Though there may be a very small number of vegans who would take exception to this, most vegans realize that veganism isn’t about attaining “purity,” but rather it is about living humanely in the real world. Accepting the limitations of manufacturing while supporting vegan companies, and appreciating that honesty in product labeling can help to save lives, are positive steps that allow us to have a broader range of options in prepared foods. Therefore, unless you have an allergy to one of these trace items, enjoy these products with a grateful spirit and a clear conscience.


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Vegan Vittles:
Second Helpings

Vegan Vittles: Second Helpings by Jo Stepaniak

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The Ultimate Uncheese Cookbook

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Review by Dan Balogh

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The Food Allergy
Survival Guide

The Food Allergy Survival Guide

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