Q. Shouldn't we follow the national food guide that is taught at schools to feed our children? A. Absolutely not! Both in the States and Canada, the food guides are industrial propaganda which innocent, captive little minds soak up like sponges. This results in unquestioned consumption of vast amounts of meat and dairy. In the States, John Robbins writes that the food guide " ... was actually the outcome of extensive political lobbying by the huge meat and dairy conglomerates." In Canada, when the present food guide was developed, an article appeared in the Toronto Star stating that the proportions of dairy, eggs and meat were increased to relieve pressure from the respective industries. The Committee of Physicians for Responsible Medicine outlined the following four food groups: vegetables, fruits, nuts and seeds, legumes and suggested we eat a variety of foods from each of these. Q. Does a vegan diet contain sufficient fat for the growth of children? A. The fat we eat provides us with energy that can be stored in the body for long periods of time as well as with some raw materials for building body tissues. There are four general groups of dietary fat: saturated - found primarily in animal food; usually solid at room temperature monounsaturated - found in olives and olive oil; used in liquid form polyunsaturated - found in high concentrations in vegetable, fish and poultry; tend to be fluid hydrogenated - manufactured chemically Fats are made up of fatty acids. The only fatty acid we need from our diet is linoleic acid. All vegetables contain fat and approximately half of it is in the form of linoleic acid. Fat is also needed for the absorption of some vitamins and all that is necessary for this is present in vegetable foods. As Dr. Klapper says, there is nothing required nutritionally that cannot be derived from a vegan diet. Q. Are there any doctors (MD's) who support vegan diets? A. Yes. Notably Dr. Michael Klapper, a physician for 22 years, lectures across North America about the value of vegan diets. He asserts, "...you have no metabolic requirement for animal products whatsoever... The human body... has absolutely no nutritional requirement for the flesh of animals or for the milk of cows." He says there is no nutrient, no vitamin, no protein that is found in animal foods (in meat and dairy) that cannot be obtained from plant-based foods, that includes vitamin B-12. Other well known physicians include: Dr. McDougall, Dr. Cambell, Dr. Harris, and Dr. Atwood (pediatrician). Some of their books are listed below. You can also visit them at the "www.vegsource.org" website. Q. What about vitamin B-12? I've heard that can only be obtained from animal sources? A. Vitamin B-12 is an essential nutrient required for healthy blood and nerves. Animals do not make B-12. It is made by soil bacteria that live in the earth. Prior to industrialized farming with its use of pesticides, herbicides and assorted chemicals, the soil was rich with B-12. Carrots from the garden, water from streams and wells had ample B-12 for our needs. However, now that we have become isolated from the earth we've lost natural sources of B-12. Cows have B-12 in their muscles because of the B-12 producing bacteria that enter their bodies when they eat grass with clumps of dirt sticking to it. Those same organisms are now cultivated in big vats from which the vitamin B-12 is separated out. This is then sprayed on cereals, added to soy milks and burgers and added also to nutritional yeast (Red Star variety). These are more holistic and gentle sources of B-12. Q. I am pregnant. Will a vegan diet be adequate to support the growth of my baby? A. Most certainly yes! A good vegan diet is a healthful choice providing all the nutrients needed to produce a wonderfully healthy baby. Vegetarians actually have a lower risk for obesity and hypertension during pregnancy. Below is a list of nutrients to pay special attention to during pregnancy and their corresponding vegan sources: Calcium tahini, dark green leafy vegetables, almonds, tofu, calcium fortified non-dairy beverages and cereals Vitamin D sunshine, fortified non-dairy beverages Vitamin B12 Red Star T-6635 nutritional yeast, fortified non-dairy beverages Iron whole grains, dark green leafy vegetables, beans, blackstrap molasses, nuts and seeds Q. What should I eat during my pregnancy? A. The need for all nutrients increases during pregnancy. However, the need for calories does not increase as significantly. It is important for all pregnant women to choose their meals wisely so that they can pack more nutrients into the calories they consume. The Physicians Committee for Responsible Medicine provide the following guidelines to plan meals. Whole Grains, Breads, Cereals 6 or more servings Serving=1 slice of bread; 1/2 bun or bagel; 1/2 cup cooked cereal, rice, pasta; 1 ounce ready-to-eat cereal Dark Green Leafy Vegetables 1 to 2 servings Serving=1/2 cup cooked or 1 cup raw kale, collards, mustard or turnip greens, spinach, brocolli Other Vegetables or Fruits 4 to 5 servings Serving=1/2 cup cooked; 1 cup raw; 1 piece of fruit; 3/4 cups fruit juice, 1/4 cup dried fruit Beans and Soy Products 3 to 4 servings Serving=1/2 cup cooked beans; 4 ounces tofu or tempeh; 8 ounces soymilk Nuts, Seed, Wheat Germ 1 to 2 servings Serving=2 tablespoons nuts or seeds; 2 tablespoons peanut butter; 2 tablespoons wheat germ