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by Rosemary Warner Spectrum Staff Writer time it is weaned at six months until full 5 grown at 18 months, restricting exercise to avoid weight loss.\ One particularly popular female hormone called diethylstibestrol (DES) was found 15 years ago to cause cancer. Within the last year and a half, a proposal has been tossed around in the Food and Drug Administration (FDA) to totally ban the use of DES. FDA employee Russel Miller said, “Before any law can be passed, or even considered, enough voices must be heard first-to propose regulation. So far . . . there have not been enough complaints.” foods “threaten human life\. One active member of this organization says that his people say “no” to meat for health rather than religious reasons. He then quoted a study which cited that a parallel was drawn between pregnant women consuming large amounts of DES contaminated meat and their children who at age 30 acquired cancer. “The link isn’t absolute. But if there is a possibility of danger, then why take the risk?\ he said. Melanie, Martha, and Wendy sat on the steps of Greenfield Street Restaurant munching salad lunches. In jeans and T-shirts they stretched their legs, relaxing in the rare Buffalo sunshine and explained why they had chosen vegetarian diets. “I don't believe that animals should be raised to be killed.\ said Wendy. • ( f “With all the chemicals jn food these iftckf} nf days ' you never know what you may be I w V V<l \J I I IV/L eating,\ Martha explained. “Besides, living ■ on a non-meat diet is more economical and , allows greater variety in a meal.” /T ■ This Rreater variety in the vegetarian LI I I if I I ICCi I. menu stems from the need to obtain the daily requirement of protein. Behind the This idea of not eating meat for health reasons dates back centuries to when both Jews and Moslems declined consuming certain meat. The pig, for example would often carry a fatal disease called Trickinosis. Another rancher said. “We know these chemicals are harmful to humans, so we use very little of them.” She addea, \Since no law has yet been passed for its disuse, it’s up to the moral values of the individual meat producer to decide whether or not these hormones are to be used in their cattle.” Presently, the cost of beef has risen steadily over the last four to six months, and in March alone, rose 25 percent. Vegetables, in contrast, rose only 10 percent. Will the increase in beef prices in any way deter meat lovers from consuming their usual amount? Most butchers think reduced consumption is not the trend - . A butcher at the Amherst Bells, Ken, said that the buying of beef has not dropped below the usual pace, but has in fact increased as of late. There are four essential amino acids, the building blocks of protein, necessary to fill these daily nutritional requirements. All four essential amino acids arc provided by meat, fish, and soybeans. Other protein foods such as vegetables, eggs, or dairy products may only contain one or two of these amino acids. So wh,en a vegetarian balances a meal, he may need up to four different protein foods to fulfill the requirement. The fact that animals raised for human consumption are simply “living to die,” is one of vegetarians’ greatest objections. “If people were made to see the reality of these animals’ lives, perhaps they would think twice about eating them,” Martha said, “If someone is unable to go out and shoot an. animal because of moral reasons, then why does this same person feel comfortable going to the grocery store to buy meat off of the shelf?” said Weridy. “At least in a hunting situation the animal has half a chance,” she added. An employee at the Tog Packing Go. Inc. of Clinton Street, a Buffalo company that advertises itself as being “specialists in cow and bull slaughter” explained how things are done. “Using a device approved by the Department of Agriculture, cattle are rendered unconscious with a shock between the eyes. They are then hung by the hind legs to be bled, skinned and gutted. We don’t stab to kill,” he stressed, “we use a humanitarian device and knock them unconscious.” the animals that merely Religious reason Certain religious organizations feel that meat is detrimental to a healthy body. The Seventh Day Adventists believe that the ever increasing amounts of preservatives in live to die Weight loss Breeding the animals, and raising them for slaughter is the first step in the meat marketing process. Cattle ranch operator Warren Bipport explained, “The animal is kept in a crowded indoor pen from the If you are a vegetarian or prefer whole-grain, natural foods, you probably have difficulty accepting the present offerings of University Food Service. Well, go hungry no longer for food service adminstrators, in conjunction with the New York Public Interest Research Group (NYPIRG), are planning to open a natural food bar. The bar will be located in Squire Cafeteria adjacent to the ice-creani stand. Head of Food Service in Squire and coordinator of the health food bar Lee Wood expects it to open in September. He said, “I am not going to do it haphazardly.” Natural, vegetarian food bar slated for September According to Wood, the bar primarily will offer students “snack” items. NYPIRG volunteer Tom Bijack has offered menu suggestions such as pita bread pocket sandwiches Filled with either cheese, tuna, vegetable sprouts, lettuce and tomato or a variety of other natural foods. Other recommendations are fresh-squeezed fruit and vegetable drinks and yogurt shakes. All foods served by the bar will be fresh, organically grown, and contain absolutely no preservatives. The breads will be whole-grain and contain ingredient variations, such as wheat germ and honey. Although sugar could be natural, it will be used minimally. The bread is to be supplied by the Yeast/West Bakery — suppliers of some of the Ellicottessen’s natural baked goods. The new foods bar is being modelled after Buffalo State College’s Health Food Fitness Center. There, Food Service coordinator Gary Vickers noted that the stand now serves about twice as many people as it did when it sold “junk food.” Brockport and Yale both have seized upon the same idea, although they provide luncheon entrees rather than snacks. Such catering has proved very successful. NYP1RG Project Coordinator Frank Butterini felt that the natural food bar was inevitable. ‘There is a definite need,” he remarked. “Vegetarians are strictly limited in variety here.” “And,” pointed out Bijak, “when we took our ideas to Food Service adminstrators, they were in total agreement.” “We think that student ideas and input are very important in this project and urge any type of suggestions and even recipes,” stressed Wood. A meeting is scheduled in NYPIRG’s Squire Hall office for Thursday at 4 p.m. for all students interested in the project. - Sue Kushner
