Vegan diets may lead to malnutrition and growth retardation in infants

This post includes a synopsis of a study published in Pediatrics 1982 Oct;70(4):582-6 and a recipe for slow cooked rabbit.

Study title and authors:
Totally vegetarian diets and infant nutrition.

Books:

Shinwell ED, Gorodischer R.

Department of Pediatrics "A," Soroka University Hospital, and Faculty of Health Sciences, Ben-Gurion University of the Negev, Beer-Sheba, Israel

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6812012

The paper reports on the harmful effects of a vegan diet in infants.

Shinwell found that:
(a) 25 infants from the vegan community who were seen at the hospital showed evidence of protein-calorie malnutrition, iron- and vitamin B12-deficient anemia, rickets, zinc deficiency, and multiple recurrent infections.
(b) Evidence of growth retardation was also found in 47 infants seen at the local mother-child health (well-baby) clinic.
(c) Samples of breast milk showed low levels of carbohydrate, protein and fat.
(d) The main constituent of the infants' diet after the age of 3 months (a "soya milk" prepared at the community's central kitchen) was extremely dilute with a very low calorific value.

To conclude: A vegan diet may lead to malnutrition and growth retardation in infants.

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Recipe of the day

Slow Cooked Rabbit

Ingredients:

Food Mall: Rabbit

• 2 whole rabbits, cut into serving pieces

• sea salt
• pepper
• 8 oz tomato sauce
• 15 oz diced tomatoes
• 1 med onion, chopped
• 2 cloves garlic, chopped
• 1/2 t rosemary
• 1/2 t thyme
• crushed red pepper
• 1 lb carrots
• 1 cup dry white wine

Instructions:
Brown rabbit pieces in large skillet. Salt and pepper the rabbit to taste. Place the rabbit in a crock pot. Mix the rest of the ingredients together and pour over rabbit, stirring to coat. Cover and cook on low for 6- 8 hours.

Slow Cooked Rabbit

Half of anorexia nervosa patients are vegetarian, despite only 3.2% of the population been vegetarian

This post includes a summary of a paper published in the International Journal of Eating Disorders Volume 13, Issue 2, pages 229–233, March 1993 and a recipe for oyster and wild mushroom stew.

Books:

Study title and authors:

Dietary zinc intake of vegetarian and nonvegetarian patients with anorexia nervosa
Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4

This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/1098-108X(199303)13:2%3C229::AID-EAT2260130211%3E3.0.CO;2-1/abstract

Despite only 3.2 percent of the population been vegetarian, approximately half of anorexia nervosa patients are vegetarian a practice that may also increase their risk for zinc deficiency.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Oyster and Wild Mushroom Stew

serves 6

Food Mall: Oysters

Ingredients:

•2 Tablespoons butter

•1 leek, white part only, finely diced
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
•Tarragon, chopped
•Chives, chopped

Preparation:
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.

Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.

Add the lemon juice, oysters, and tomatoes.

Spoon the stew into center of soup plate. Garnish with chives and tarragon.

Oyster and Wild Mushroom Stew