June/July news, events, & more

In this issue: Can You Lower Your Risk of Alzheimer’s and Dementia with a Plant-Based Diet?  Kung Pao Soy Curls EnviroFacts July 4th Picnic and Northwest VEG Future Discussion Vancouver Picnic June 30 (today) and Dr. Robert Ellis Presentation Free Movie Presentation: Eating Our Way to Extinction

"Can You Lower Your Risk of Alzheimer’s and Dementia with a Plant-Based Diet?" by Tammy Russell, Registered Dietitian

Right now, there is a duality in many of our belief systems, be it politics, nutrition, career choices, etc. It has pushed people to be fiercer and/or defensive of their dogmas and loyalties. This plays out often in the field of nutrition where the followers of the keto/paleo style diets spar often with those that espouse a plant-based diet. With Alzheimer’s and dementia rates soaring, there an increased focus on the role of diet/nutrition in slowing down or preventing these devastating conditions. This has further ignited the debate over which diet works better to reduce risk. As a health care practitioner that has tried nearly every diet there is to heal and help others, I feel more comfortable in having a particular viewpoint – one that leans more to the plant-based camp.  Over years, I have had many private practice patients come to me complaining that their low carb diet is no longer working or having a horror story of how their keto diet sunk their health to a new low and they need help to recover. I’ve had to start turning away referrals from doctors that prefer I give their patients a keto style diet. I can’t justify that diet. ....

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Soy curls are a great substitute for chicken in this plant-based recipe. They’re chewy, roasted on the outside, soft on the inside, and they soak up the wonderful flavors of the marinade-sauce. Even without oil, the roasting method works perfectly and yields a lot of color to the soy curls and vegetables. My favorite part is the peanuts! Makes 4 servings See the Recipe

Food production for one person eating a vegan diet for one year generates less than 300 kilograms of carbon dioxide (CO2) equivalent. Food production for one person eating a lacto-ovo vegetarian diet for one year generates about 1200 kilograms of CO2 equivalent. Food production for one person eating a typical U.S. diet for one year generates over 2000 kilograms of CO2 equivalent. This means that switching from a typical diet to a vegan diet saves nearly two tons of CO2 equivalent each year. Source: derived from data for the United States in Figure 6 of Brent F. Kim et al. Country-specific dietary shifts to mitigate climate and water crises. Global Environ. Change, 62 (2020), Article 101926, 10.1016/j.gloenvcha.2019.05.010

Two July 4th Events: Picnic and Membership / Future of Northwest VEG Discussion. Big Changes Coming to Northwest VEG

Come for the July 4th Picnic at 12:30, the community discussion at 2 pm, or both, at the Evelyn M. Schiffler Memorial Park, Shelter A, 5459 SW Erickson Ave, Beaverton. For the picnic, bring food for yourself plus plates, bowls, and utensils, and fee free to contribute vegan dessert items such as cake, cookies, or fruit dishes. We will supply the vegan ice cream. Then at 2 pm, we will have an important community meeting that doubles as the Northwest VEG annual meeting. Big changes are coming to Northwest VEG. Both staff are stepping down, and we will have new Board members and a new Board President. For a period at least, we will again be an all-volunteer organization. Come join this discussion of what is new, what role you think Northwest VEG should be playing in our community, and what activities you think we should be doing. Come show your support and give your opinions.

Vancouver Picnic and Presentation by Dr. Robert Ellis Tonight: Thursday June 30, 5:30 to 7:30 pm Marine Park Covered Picnic area, 4439 SE Columbia Blvd, Vancouver

Join our Vancouver group for an evening picnic and a presentation by Dr. Robert Ellis, a recently retired medical oncologist at Northwest Permanente Medical group, Longview. Bring your own food and utensils for the picnic. Dr. Ellis' talk is titled Culinary Medicine: Teaching people to eat plant-based diets for health. Dr. Ellis will discuss this new area of medicine which merges healthy food choices with healthy cooking techniques, already being taught in about 25 medical schools.

Join us Friday, July 22, at 7:00 pm for a Zoom screening of this noteworthy documentary

Eating Our Way to Extinction is a documentary that presents viewers with several clear and undeniable facts about the devastating effects of the global animal agriculture industry on our environment. Throughout the film, the use of powerful imagery and easy-to-digest graphics demonstrates the negative impact the production of meat, fish, and dairy has on animals, our planet, human health, and indigenous communities living off the land. The movie shows the rampant destruction of tropical rainforests and ocean ecosystems, which are vital to regulating our planet’s atmosphere. According to the United Nations, rising temperatures are contributing to the environmental degradation, natural disasters, weather extremes, food and water insecurity, economic disruption, conflict, and terrorism that we’re seeing around the globe.. This is a free screening, but you must register at the link below to join in this Northwest VEG online screening of Eating Our Way to Extinction.

Register here for the screening

NORTHWEST VEG | nwveg.org

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