viva life issue 56

lifeIssue 56 Summer 2014Published by Viva! the vegan campaigning group

20 Years ofCampaigningin picturesGoing Dairy-Free: Two Great New Guides

Meet supervegan surfer Matt Smith

100 simple and simply delightful vegan recipes

Cookbook

The Truth About Cancer

at lastEgg Industry don’t let it go

to work on you

Animal Photo Comp for all ages

Summer Dining – with the Viva! Cookbook

Bumper 20th

AnniversaryIssue

VL56 p1-13_VL41 redesign new 10/07/2014 11:30

Viva!’sfight is afight forlife – foranimalsandourselves. Through effectivecampaigning, we take the brutalreality of intensive farming to thepeople who can effect the mostchange: consumers. Our wide-ranging campaigns promoteveganism as the best way to saveanimals from suffering, protect theenvironment, improve health andhelp those in developing countries.

We have cleared the shelves of so-called ‘exotic meats’; our campaignagainst the factory farming of pigs,turkeys and ducks saw deaths dive;we are closer to a foie-gras freeBritain and meat consumption isdown in the UK thanks to Viva! andour loyal supporters. Viva! is aregistered charity (1037486).

Viva!Health is a section of Viva!that promotes the health benefitsof a vegan diet. The diseases thatkill many of us prematurely canmostly be prevented by consuminga plant-based diet – Viva!Healthexplains why. We provide accurateinformation about healthy eatingto the public, health professionals,schools and food manufacturers.We campaign on important issuesincluding children’s health, theharmful effects of dairy foods,heart health, how to help combatobesity, diabetes and breast cancerand the dangers of eating fish andwhite meat.

WHO WE ARE

Howto get thismagazine

Join Viva! to get your copy of Viva!lifemagazine three times a year for only £15 (£12

unwaged). You’ll also receive a supporters’card – giving you discounts at hundreds ofshops and on services and holidays – plus

a free car sticker. Call 0117 944 1000(Mon-Fri, 9am-6pm) or join online

at www.viva.org.uk/join.

5 LifelinesNews roundup from Viva!

8 On the Crest of a WaveMeet Matt Smith, cool dudevegan surfer

14 Life ScienceLatest in vegan research

16 The Family AlbumViva! in pictures

21/23 Reports ReviewViva!’s latest publications

24 Meat & Milk CauseCancerInterview with ProfessorDjamgoz

30 MedialifeViva! in the news again

33 Get Clicking Animal photo comp

35 Over EggsertionAdvertising eggs – craftily

37/39 Book ReviewsNew titles on the market

46 MerchandiseSome Viva! shop specials

49 LifestyleLatest goods and goodies

Contents life56

8On the Crest of a WaveMeet Matt Smith, cool dude vegan surfer

26Cookery Crackers

Straight from the Viva! Cookbook

Are you a baby eater?Each year, over a billion land animals are slaughtered in Britain.

Regardless of how they were raised, almost all lived unnaturally short lives.

Chickens (for meat)

6 weeksNATURAL LIFE SPAN:

Up to 8 years

Turkeys8-26 weeksNATURAL LIFE SPAN:

Up to 10 years

Pigs (for meat)

6 monthsNATURAL LIFE SPAN:

Up to 15 years

Chickens (egg layers)

1-2 yearsNATURAL LIFE SPAN:

Up to 8 years

Go vegan and start saving animals today.

For recipes, advice and more: www.viva.org.uk | 0117 944 1000

Dairy cows5 years

NATURAL LIFE SPAN:

Up to 20 years

Ducks7 weeks

NATURAL LIFE SPAN:

Up to 15 years

Lambs3-6 monthsNATURAL LIFE SPAN:

Up to 12 years

Chickens (male egg layers)

1-2 daysNATURAL LIFE SPAN:

Up to 8 years

‘Beef’ cattle

1-2.5 yearsNATURAL LIFE SPAN:

Up to 20 years

Dairy cows (males)


Up to 20 years

Pigs (mothering sows)


Up to 15 years

‘Veal’ calves

1-32 weeksNATURAL LIFE SPAN:

Up to 20 years

11Do You Eat Babies?Viva!’s new viral poster

www.viva.org.uk 3

18CongratulationsOur friends’ wishes for ouranniversary


TWENTY YEARS! Viva! has been, and remains, anexhilarating, rewarding and challenging rollercoasterride. We are a gritty group, rebelling against a grosslyunfair world, absolutely determined to stop theinstitutionalised torture of animals. I’ve looked intothe eyes of the animals who are incarcerated; whohave known nothing but a life of relentless, gnawingpain and utter frustration. What is hard is when theylook back – really look back, like they are trying towork me out, find an answer in my soul.

My reply is Viva!. Either we accept cruelty or wefight it. And through Viva!, I’ve met thousands ofimaginative, warm-hearted people who are fightingin their way. Vegans, vegetarians, meat reducers,pescetarians – all people walking a path towards a cruelty-free life.

Take the late and much missed Ursula Bates of Solihull. She was a religious, respectable lady inher 60s – one whose response to a local show’s promotion of ostrich meat was to hose pipe thesizzling flesh on the BBQ’s! She caused quite a fracas, then did a radio interview while her groupheld Viva! placards declaring “Don’t bury your head in the sand, say NO to ostrich meat.” Thelocal farm closed and shops selling ostrich did not source it from elsewhere!

Or John Curzon, a Mancunian accountant who demonstrated his revulsion of duck farming byjoining our ‘No Water No Life’ Duck Day of Action by dressing as a supermarket manager andhaving a bucket of cold water tipped over him for the cameras! It was mid-winter, too.

And remember our patron, Wendy Turner Webster, not washing for a week while she workedwith rescued animals (and hence sweated!) to raise funds for our duck campaign. Her husbandGary told me he prayed he’d get a job away that week!

This bumper issue celebrates 20 years of fighting for animals with you. Whether you quietlyinfluence those around you or stand on tables shouting the score, it’s wonderful that you’re partof Viva!. I hope you can join in with our 20th anniversary year in some way: perhaps byorganising a 20 km relay race or sponsoring ours (page 34); joining our special dinner onSeptember 20 (page 19); entering our photo comp (page 33); nudging people to go dairy-free(pages 21 and 23); cooking vegan for meaty friends from our first ever Viva! Cookbook – thenselling them copies and getting them to cook for you! (page 29); educating people, for example,on how dairy makes cancers grow (page 24); or seeing us at one of the many vegan festivalsacross the UK (page 5). Or perhaps the most powerful act – show your friends Cruel Britannia,our exposé of how major UK companies farm animals. It’s at www.viva.org.uk/cruelbritannia

Thank you, from the bottom of my heart, to all the dedicated staff and you, our supporters,for helping Viva! grow. Veganism is one of the few individual acts we can all perform that has animmediate impact. To end cruelty, to save the world. Viva! the bloodless revolution.

Juliet GellatleyFounder & [email protected]/julietwgellatley

4 life

Welcome VIVA!LIFEMAGAZINEViva! Founder & International DirectorJuliet Gellatley

EditorTony Wardle

Campaigns & Deputy DirectorJustin Kerswell

Office ManagerLaura Turner

Viva!Health CampaignersVeronika Powell & Dr Justine Butler

Merchandise & Sales ManagerKatrina Gazley

Food & Cookery CoordinatorJane Easton

DesignThe Ethical Graphic DesignCompany Ltd

Editorial enquiries0117 970 4633

Advertising enquiries0117 944 1000

Membership enquiries0117 944 [email protected]

Onlinewww.viva.org.ukwww.vivahealth.org.uk

Viva!, 8 York Court, WilderStreet, Bristol BS2 8QH

General enquiresContact Viva! on

0117 944 1000 (Mon-Fri 9-6). Email [email protected]

Write to Viva! at 8 York Court, Wilder Street,

Bristol BS2 8QH


www.viva.org.uk 5

UPCOMINGEVENTSDon’t miss out on veggie andvegan events taking placethroughout summer andautumn, up and down thecountry. If you see a little itmeans Team Viva! will have astall at this event, be sure toswing by and say Hi! More atwww.viva.org.uk/events.

JULY 2014n 25-27 – Snowdon Vegan

Party, Gywneddn 26 – Newcastle Vegan

Festivaln 26 – Norwich Veggie Fayre

AUGUST 2014n 17 – London Vegan Festivaln 24 – Ludlow Green Festivaln 30 – Portsmouth

Summer Fair

SEPTEMBER 2014n 7 – Winchester Animal

Charity Bazaarn 13 – Northern Vegan Festival

(Blackpool)n 27-28, London Vegfest,

Olympia

lifelinesFinally…!We have always said that until thelarge environmental organisationsbegan to promote animal-free diets inorder to save the environment, changewould be difficult. We have tussled withsome over their refusal to do so. Now, Friendsof the Earth have a called for a meat-free May;but with limitations. It’s only their younger memberswho are being urged to change their diet. But, it’s an exciting start.

Rubbish!New figures on US fisheries by-catch are utterlyshameful. The Southeast snapper and grouper longline fishery killed and discarded 400,000 sharks.The Californian gillnet fishery killed 12,000 sharksand rays and 470 seals and sealions. The Gulf ofMexico and South Atlantic shrimp fishery tossedback over 100,000 tons of deadfish and 50,000 turtles.This trail of destructionis in addition to allthe creatures thatare kept andeaten. UK andEuropean fishers?Every bit as bad!

Milking ItJust to give you some idea of thekind of moneywe’re upagainst, look atthese salaries ofdirectors of justone dairycompany –Dairy Crest.Mark Allen –£517,625;AlastairMurray –£344,597;Martyn Wilks –£346,270. That’sone hell of a lotof mastitis,laminitis andshot bull calves.

Chomsky stillchompingRated the world’s eighth mostimportant academic luminary of alltime, after such greats as Plato andSigmund Freud, Noam Chomsky toldZ magazine that human society willeventually become vegetarian out ofits concern for animals. He added:“The gratuitous torture of animals isno longer considered quitelegitimate.” So will he be supportingViva!? Not yet! Mister Two Brainsmay be able to view the morallandscape but lacks the morality tobe part of it – he still eats meat.Aren’t words easy?

Dropping meat?You Bet Gov!There has been a massive drop in meat consumptionaccording to the latest (May) report by pollingorganisation, YouGov. Almost a fifth of people polledsaid they eat less red meat than a year ago, while 11per cent claim to have reduced poultry. Around 13per cent say they try to use recipes that require lessred meat and poultry and substitute it with morevegetables and other ingredients.

There has also been a change in people’s cookinghabits, with many saying they have become moreexperimental or are cooking from scratch in preferenceto ready meals or dining out. The report claims that 46per cent have cut back for financial reasons – whichleaves 54 per cent who have cut back for other reasons.We can’t check because the report costs £2,500!


6 life

NEWS IN BRIEFn A HUGE THANKS TO DALEVINCE OF ECOTRICITY whosefoundation donated £10,000for Viva!’s campaigns. UseEcotricity as your fuel supplierand Dale with give us a further£60 for each person who signsup. Call 08000 302 302(quoting Viva!) or visitwww.ecotricity.co.uk/viva

n PROTECT WILD BOARFUNDRAISER, Bells HotelLords Hill, Coleford,Gloucestershire. Saturday 6thSeptember 2014 – 7pm-11pmTony Wardle, Viva! one of thespeakers. Tickets £12.50, moreat www.ukwba.org/#/a-boaring-life-with-animals/4585017211

n THANK YOU LEICESTERVEGETARIAN & VEGANGROUP for our share of the£192 they raised from sellingvegan cakes.

n IF YOU’RE OFF ON YOURTRAVELS, check outVeggieHotels. They really dohave some truly stunning,meat-free places to stay rightacross the world. www.veggie-hotels.com

n ONLINE NEWS GIANT, USNEWS & WORLD REPORT, hasranked Dr Dean Ornish’s low-fat vegan diet as the bestthere is for reversing evensevere coronary heart disease.It has now been adopted bythe US Medicare programme.www.ornish.com

lifelines

VegetarianMummiesAncient Egyptians ate a largely vegetarian diet,according to Inside Science. And they knowbecause the mummies told them! Researchersanalysed carbon atoms from 45 mummies inFrench museums, who coveredthe period from 3,500 BCto 600AD. Findingswere consistent acrossthis very long timespan and the foodswhich formed theirstaple diet werewheat, barley,fruits andvegetables, with milletand sorghum making upabout 10 per cent.

What researchersfound particularlysurprising was thatdespite their proximityto the river Nile, there isno evidence that theyate fish. The rate atwhich hair and teethabsorb differentproteins was whatprovided the answers.Not so much ‘curse ofthe mummy’ as ‘senseof the mummy’ – butthat wouldn’t make a good film title,would it?

David ‘The Haymaker’ Hayes, former WBA heavyweightchampion (and someone you’d prefer to have on yourside) went vegan six months ago. He said: “I watched aTV documentary about how animals are farmed, killedand prepared for us to eat and decided I couldn’t be apart of it any more. It was horrible. I’ll never go back.”

Manchester United’s former football hardman, PhilNeville has joined the Haymaker and has discovered thedelights of soya, quinoa, nuts and seeds. He explained:“Two and a half million animals are being slaughteredevery day. That is a damning statistic we need to dosomething about!”

Another committed vegan was Casey Kasim, whosadly died earlier this year. You will probably know himbetter as the voice of Shaggy in the cartoon Scooby Doo.He left the series in 1995 when Shaggy was booked to doa commercial for Burger King. He returned in 2002 whenproducers agreed that Shaggy should become avegetarian character.

They’re all doing it!

A ReadingOdyssey When Sohum Shah asked us for oursupport and materials to help himmount a Vegetarian Day at his schoolin Reading, we did all we could. Withit he set about building his stall anddisplaying wall charts, posters andleaflets. More than that, he got thisboarding and day school to agree toan entirely vegetarian day, for whichhe devised recipes for breakfast,lunch and dinner – with no animalproducts at all. More than that, hegot the local media involved.

Sohum says: “The day wentbrilliantly and everyone seemedreally keen to learn more aboutvegetarianism. The press wereequally impressed as were theteachers, with the deputy head evensuggesting that the school has onevegetarian day a week.”

Well done, Sohum, this was abrilliant piece of individual initiative.


SummerDawngracedthepages ofViva!Lifewhenshe wasfirstborn, 10yearsago. She

was our 10th anniversary baby, born onSeptember 1, 2004. Vegan from birth, she hasdelighted her parents, Craig Slater and SoniaHillidge, by being an accomplished pianoplayer, sporty and top of her class. As herproud Dad says: “With Summer being a leader,she is changing hearts and minds of her peergroup through being a normal, healthy, bright,caring, beautiful individual.”

It’s only fitting, then, that we should haveanother baby to celebrate our 20thanniversary – and here she is – Viva!,daughter of Betty Popp of Oceanside NY. BabyViva! will grow up as a vegan and her mothersays: “Whenwe werethinking ofnames, we dowhat everyonedoes andGoogled it. Wealready lovedwhat it meantand when wesaw that itwas also thename of yourorganisation, which looks to promote veganliving, we were sold. Thank you for all you do.”

www.viva.org.uk 7

What the Doctor OrderedThe British Medical Journal draws closer to us with each passing year. Commenting in Nitrogenon the Table, a special report into nitrogen by the UN Economic Commission for Europe, the BMJcalls for a dramatic cut in the amount of meat, eggs and dairy that is eaten.

It says that a 50 per cent reduction would produce 40 per cent less nitrogen emissions, up to40 per cent less greenhouse gases, free up 23 per cent of cropland and lower health risks(www.bmj.com/content/348).

At the same time, more than 50 years after the problem was first identified, Mr Camerondiscovered the danger of antibiotic resistance. He warned of us being cast back into the darkages of medicine and in all that was said about it, by him and the media, not one person raisedthe primary reason for the problem – antibiotic use in factory farms. Over 50 per cent of allantibiotics are used by animal farmers in the UK – in the US it is 80 per cent, and resistantbacteria know no boundaries.

The World Livestock report (Changing Food Landscapes) claims that 70 per cent of newdiseases are of animal origin and stem directly from the pursuit of ever-more animal-basedfoods. “Food safety hazards and antibiotic resistance are on the increase world wide,” they say.Back to the drawing board, Dave!

Nancy PhippsMay 30, by her grandson, Kam. “RIP my beloved grandmother,Nancy Phipps. She was anamazing, strong-mindedwoman who spent her lifecampaigning for animal rightsand served time in prison forher involvement in non-violentdirect action againstvivisection in the 1980s.

“In 1995, Nancy lost herdaughter, Jill Phipps, who wastragically killed during aprotest against the live exportof veal calves. Nancy was therock of our family and will bevery missed by us. Her actionsover the years have inspiredmany people and saved manylives. She will always beremembered as the mother ofthe animal rights movement.Rest in peace, Nancy xxxx.”

Kathleen Dunn Originally from Plumstead,Kath was a keen animal rightsactivist and a vegetarian since1961. She went todemonstrations and worldconferences against animalcruelty, which eventually ledto her starting BeVeg in the1980s in Bromley, Kent. Sheinvited influential people togive talks at their monthlymeetings and gave outinformation to help people goveggie. Kath was 93.

ObituariesHow time flies…

Viva!life, our great supporter’s magazine, hasbeen nominated as the best publication at the2014 Vegfest Awards. And on our 20thanniversary, too!

Please vote for Viva!life (plus all your othervegan favourites) at www.vegfest.co.uk/vote,and give us something extra to celebrate on our20th anniversary.

Vegfest London was a brilliant event lastyear and this year promises to be even better.Viva! is working with Vegfest on a specialproject to bring vegan goodness to London

and beyond! Moreinfo soon. In themeantime, checkout VegfestLondon’s website tosee what’s on and to buy tickets:www.vegfest.co.uk/london.

Do you get Viva!life? If not, then sign up tosupport Viva! and help us with our campaignsto save animals. Ring 0117 944 1000 or go towww.viva.org.uk/what-we-do/latest-updates/vote-vivalife-best-magazine.

Vote for Viva!life


8 life

“I WAS ABOUT seven years oldon the beaches of Cornwall withmy sister and friends when Istarted to surf on the small waves.My father was a chef on thebeach and would work whilst Ilearnt. It was a very young loveand I’ve had such a long

connection with surfing that it is deeplyingrained in my life.”

Matt talks in an open, easy, friendly waythat draws you in. It’s hard to not befascinated by his utter love for the oceanand surfing, with its feelings of freedom,adventure and creativity all rolled into one.

In the past decade he’s sailed over30,000 miles across the planet and surfedalong its most beautiful coasts. But makeno mistake, it’s not an easy life, albeit anextraordinarily free one. Professionalsurfing requires huge strength, stamina and

magical connection with the oceans, howit’s hard to find a girl and being vegan in alargely male sport that dices with death…

Matt Smith, professional surfer and sailor, chats to Viva!’s founder,

Juliet Gellatley, about his

On the crest of a


www.viva.org.uk 9

fitness – and nerves of steel! Matt isfamous in the global surfing scene for‘getting barrelled’. It’s one of the hardestthings to do and means he rides giganticwaves almost as if in a tube, with his backto the towering arc and mightily littlebetween him and the jagged reef below.

He tells me: “In 2013 I spent ninemonths at sea, either in the Maldives,Ireland or the Northern Pacific. I loveeverything about the ocean and have spentonly around 10 weeks of my life not withinone mile of it and I am forever grateful forthat. I was so lucky to be brought up beingallowed to play in nature. It’s hard toexplain how much the ocean means to mebecause I don’t really know life without itbut I live, work and play in her, she keepswondering and wanting. It keeps mecontent, happy and healthy.”

I asked Matt what does it take, both

emotionally and physically, to be aprofessional surfer? “I’m not sure, thereare many different types of surfers, bothemotionally and physically, so we’re alldifferent.

“I suppose, at the beginning, there are alot of sacrifices to be made. I spend mostof the year on the move and so miss specialmoments in the lives of friends and family.It’s not a very secure profession but I’mcertain that almost every surfer would saythey do it because it makes them happy. Itcalms the soul, keeps the body healthy andmakes you smile. We train almost everyday but it’s mostly about being activerather than endless hours in the gym.”

How does this impact on havingrelationships? And would Matt ever date awoman who doesn’t surf? “I’m single atthe moment, it’s pretty difficult to have a

relationship whenmoving so much butI am alone, notlonely. I have metsome very specialpeople over theyears and hope I canfind someone whowill make me staystill one day.

“For me, hersurfing is notimportant but I amattracted topassionate andprogressive people. Ihope she would feelsimilar to me aboutthe way she lived herlife and I imagine

she would be vegan orsomething similar. It’s not because peoplehave to think the same as me, it’s moreabout understanding how passionate I amon a few key issues. I hope she would wantto be on the same side as me eventually.”

My ears prick up, she doesn’t have tosurf but it’s best she’s vegan… prettyimportant to him then! “I first gave upmeat about 10 years ago and then slowlybecame a vegan from there. Over the years,I stopped eating fish – first unless I caughtit and then no fish at all. I think thateveryone should make their own decisionsand it’s great that we can but that doesn’tmean everyone is making the right choices.

“There is so much propagandapromoting slavery of animals that it’s not alevel playing field. So, hopefully we canhelp with the tipping point. I think in thisage of great understanding and scientificreasoning it is something all humansshould be doing.”

I asked Matt if the breath-taking sightsof underwater gardens with their myriad ofcolourful lives, helped change his attitudeto eating fish? “Before I stopped eating

fish, I used to believe that it was ‘humannature’ to kill animals and that if I caughtand killed the fish myself it was somehowOK – spiritual. That is how I justified it.But spending so much of my life in or onthe ocean, I have seen the terrifyingreduction of fish stocks. I spent a year on asail boat in the Med, fished almost everyday and caught nothing.

“I have seen how good people justifykilling and raping the ocean. I havewatched fishermen in Asia dynamite thereefs to kill fish to feed to farmed fish. I’veseen helicopters and armies of boatshunting Atlantic tuna to send to Japan.Once you take this information in it ishard to forget it.

“It’s heart breaking that we can be soOK with our ill treatment of land and seaanimals and one day I believe we will lookback and be so embarrassed – it will beone of the human race’s biggest regrets.There’s also the example we set ourchildren about the treatment of other livinganimals. It’s obscene.”

So what does Matt eat for his massivelyhigh-energy sport? “Most days I amsurfing lots or exercising. I am by nomeans perfect and neither is my willpower! But a good day for me would be towake up with hot lemon water and try notto eat for a while. And then a bowl ofnuts, cereals, dried fruit and OrganicBurst – maca, boaboa, spirulina –wheatgrass sprinkled on top with coconutwater. Then toast and coffee.

“I snack a lot on nuts, fruit and hummusand have a soup or a curry for lunch and abig salad for dinner. Salads are epic, themore on the plate the better – beetroot,broccoli, apple, nuts – everything. And Ilove tahini, olive oil and lemon juice. Ireally like food, coffee, wine and coconutwater, I love eating out and sharing foodwith people”.

Is the very male surfing world surprisedby Matt being vegan? “Ha, I always get alot of questions and try to be as honest aspossible without offending people! I think Ihave had a positive impact on the image ofveganism and hope I can inspire people tochange their diet, for their health, for theanimals. As surfers, hopefully they’llappreciate it’s for the life of the oceans, too.

“I know Viva! is 20 years old this yearand it’s wonderful to be connected withyou – keep on inspiring people every dayand there has to be a tipping point ofcompassion and understanding. Then theworld will really change for good.”

Finally, does this vegan dynamo see atime when he’ll put down his board?“Surfing has always calmed me, amped meand pushed me, so it’s something I want tokeep doing for the rest of my life. I will gowherever she takes me. After all, if you’rehappy, you’re happy – don’t fight it.”

f a


Database & IT Manager (full time)Starting salary £19,000 to £23,800 pa (depending on experience)

Do you want to work for Viva! – a dynamic and very busyBristol based organisation and play an essential role in ourwork to save animals and the planet and promote a healthy,cruelty-free diet? If you are a committed vegetarian orvegan, have strong MS Access database skills, are hardworking and enthusiastic we want to hear from you!Experience of management of IT systems also desirable, andan understanding of direct marketing. This is a varied,interesting role suited to an organised, dedicated andfriendly individual who supports Viva! and our aims.

Closing date: 10 August 2014

Please send CV (including current salary, reason for leavinglast job if not currently in employment and two previousemployer’s as referees) with covering letter stating why youwant this role and detailing your suitability, by email [email protected]

Further info: Claire Morley, Director’s Assistant, Viva!, 8 YorkCourt, Wilder Street, Bristol BS2 8QH – call 0117 944 1000 [email protected]

Drupal Developer (full-time orpart-time)Viva! are looking for somebody towork on the ongoing developmentand redesign of our websites(Drupal 6 and 7). Bristol based.

Closing date: Aug 25, 2014

How to apply: Please send a CV and letter of applicationincluding how long you have been a vegetarian or vegan andwhy you are suited to this post to [email protected].

For more information go to www.viva.org.uk/vacancies orcall Rhiannon Buck, Online Manager, on 0117 944 1000.

10 life

Work forTHANK YOUSA heartfelt Viva! pat on the back to all of the enthusiastic andhard-working volunteers who helped represent Viva! atevents throughout spring and early summer. We love you!

lifelines

n GWYNETH HIGHLEYmade £397 in donations atthe The Great YorkshireVegan Festival

n RUTH HOWARTH made£436 in donations at The 1stever Colchester Vegan Fair

n TARA HARRIS made £232 in donations at the WildlifeRocks Festival

n OUR AWESOME BRISTOLVEGFEST VOLUNTEERS –Sylwia Urbańska, BertyJustice, Nicholas Hallows

n CHRIS NEWTON, SAMLONG and LAUREN HARRISfor wearing our Pigglescostume, selling Viva!merchandise and just abouteverything else!

Vegfest reviewWe couldn’t have offered our new members who joined on the daysuch an awesome vegan goody bag without the generousdonations from some of the ethical and compassionate businesseswe are proud to partner with. Thank you to our Vegfest sponsors:

Viva!’s Awards – make your vote countTo celebrate Viva!’s 20th anniversary, we will be presentingspecial Awards for Excellence and Innovation – chosen byyou!. Results will be announced at our 20th anniversarydinner on September 20, 2014. Voting closes August 8, 2014.

You can choose as few or as many as you like from a list ofcategories – best restaurant, best travel company; best B&B,best vegan meat product, and so on.

If you don’t feel strongly about a particular category- don’tvote for it. To vote, go to www.viva.org.uk/awards as youcan vote only online. Please help us reward those people andcompanies that work to make our world a better place.

Also…

VIVA!’S ACTION FOR ANIMALS AWARDSAwards will be presented to people who have turned wordsinto ACTION and represented Viva! in exceptional ways on alocal level! They are called Viva!’s Action for Animals Awards.We are indebted to them!

For more information call0117 944 1000 or go towww.viva.org.uk/vacancies


www.viva.org.uk 11

We knew ourposter wouldprovoke a reaction… …just how big a one we hadno idea. Viva!’s question, ‘Areyou a baby eater?’ spreadacross Facebook like a rash –faster than anything else inour history. It has been seenby over 250,000 people inless than a week, is stillgrowing and has been sharedacross the globe!

‘Are you a baby eater?’ isprovocative but without brutalimages – just brutal statistics.The reality is that all farmedanimals are killed when theyare shockingly young. Some, likemale dairy calves and malechicks from egg layers, are oftenjust a day or two old.

It has ignited a debate thatcontinues to reverberate aroundthe internet and is making peoplethink about their diet. It has beentranslated into differentlanguages – in fact it has been sopopular that we decided toproduce an A4 laminated poster.

Buy yours for just 95p (plus P&P) from www.vivashop.org.uk or phone 0117 944 1000. Or download for free from www.viva.org.uk/blog/are-you-baby-eater.

Are you a baby eater?

Each year, over a billion land animals are slaughtered in Britain.

Regardless of how they were raised, almost all lived unnaturally

short lives.

Chickens (for meat)


Up to 8 years

Turkeys


Up to 10 years

Pigs (for meat)

6 monthsNATURAL LIFE SPAN:

Up to 15 years

Chickens (egg layers)


Up to 8 years

Go vegan and start saving animals today.

For recipes, advice and more: www.viva.org.uk | 0117 944 1000

Dairy cows

5 yearsNATURAL LIFE SPAN:

Up to 20 years

Ducks


Up to 15 years

Lambs

3-6 monthsNATURAL LIFE SPAN:

Up to 12 years

Chickens (male egg layers)


Up to 8 years

‘Beef’ cattle

1-2.5 yearsNATURAL LIFE SPAN:

Up to 20 years

Dairy cows (males)


Up to 20 years

Pigs (mothering sows)


Up to 15 years

‘Veal’ calves


Up to 20 years

New Viva! poster goes viral


www.viva.org.uk 13

The main aim of the Week of Action was tohighlight that dairy cows are the hardestworking Mums in the UK. They suffer thedual burden of being milked whilepregnant for seven months of the year andproduce up to 39 exhausting litres a day.For us to be able to drink that milk, thebaby has to be taken away from the cow –and it happens year after year. The onlythanks she gets after about five years ofservice is to be sent to the slaughterhousewhen her worn out body cannot produceenough milk to be profitable.

Even on supposedly ‘ethical’ organic farmsthe principle is the same – new-born calvesare removed – males either being shot orraised for beef or veal. Females replenish theherd, being forcibly impregnated every yearjust like their mothers.

So this Mother’s Day we urged people togive Britain’s hardest working mother abreak and say ‘No!’ to dairy. We don’t needany kind of milk after weaning andcertainly not that of another species.

On 26 March, we held a demonstrationin the centre of Bristol, wearing cow masksand aprons to get people thinking andhanded out leaflets to passers-by. Ouramazing larger-than-life cow costumeattracted a lot of attention and manypeople stopped to find out more.

Many local groups also held their ownevents using our cow masks and leaflets.Altogether, 220 people and groups fromacross the UK took part in our Week ofAction and it was truly impressive andheart-warming to see so much support forthe dairy cows.

A group called Passive Pressure held anevent in Bromley – six members weredressed as hard working mothers withpinnies and other props, including a calf ina babygrow having a cuddle with Mum.The ‘calf’ was then taken away and the‘mother’ was left cuddling an empty strawbed where the baby had been.

Jan Yarker, who organised the event,said: “The stall was well attended by thepublic and we leafleted right through thetown of Bromley, giving out about 1,000leaflets. We were very happy with theday’s events and finished feeling confidentthat we had made a difference.”

Other supporters were handing outleaflets during the annual VaisakhiProcession in Southall.

Amir Patel, reported: “The leafleting was

a great success and well received by thevisitors with an invitation to do a vegandebate at the local Sikh Gurdwara (temple).I got to meet a Vegan Sikh standing for theEuropean Elections with veganism on hismanifesto, Mr Jagdeesh Singh who alsohelped with the leafleting.”

For more on Britain’s dairyfarming, dairy-free living and awealth of free materials visitwww.whitelies.org.uk

Mother’s Day 2014Week of Action

This year we marked Mother’s Day (30 March) with a week ofevents and the launch of our new campaign White Lies.


Metabolic syndrome is a cluster of metabolicrisk factors associated with prematuredeath, an increased risk for heart disease andtype 2 diabetes. The main symptoms areabdominal obesity, raised fat levels in theblood, higher blood pressure and higher thannormal blood sugar levels. Between 20 and30 per cent of the adult populationworldwide are estimated to have metabolic syndrome.

Nut consumption has been shown toimprove blood fat levels and reduce the riskof heart disease but because nuts are highfat, they are perceived as fattening.However, many studies demonstrated that nuts do not appear to contribute toweight gain.

A recent study of over 800 peopleanalysed their diets and assessed their intakeof total nuts, tree nuts (walnuts, almonds,hazelnuts, cashews, pistachios and Brazilnuts) and peanuts (peanuts are actually alegume). The results showed that peopleeating the most tree nuts were the leastlikely to be obese and suffer from metabolicsyndrome. Compared to people who atehardly any nuts, those eating a diet high inboth types of nuts were 37 per cent lesslikely to be obese and people who ate moretree nuts and less peanuts were almost halfas likely to be obese (46 per cent) as low nutconsumers. Total nut intake among thehighest tree nut consumers was 31.6 grams(a good handful) per day.

Nuts are not only a good source of proteinand healthy fats but they also contain awealth of minerals (calcium, magnesium zinc,etc.), vitamins (B group, E) and are a goodsource of fibre. Some of the health benefitsof nuts result from replacing other,potentially unhealthy snacks and the bodydigesting them slowly, therefore making youfeel fuller for longer.

Jaceldo-Siegl K et al., 2014. Tree Nuts Are InverselyAssociated with Metabolic Syndrome and Obesity: TheAdventist Health Study-2. PLoS ONE 9(1): e85133.

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lifeSCIENCEOne of Viva!Health’s tasks is to unravel scientific research and make iteasy to understand. Here we update you on the latest...By Veronika Powell MSc, Viva!Health Campaigner

Red alert –Vegans GetLess Cancer!It’s official; vegetarians and vegansget less cancer. A new study fromOxford University, looking at howdiet affects cancer risk, has revealedthat people who don’t eat meat havea much lower risk of getting thedisease. The 15-year study followed60,000 British men and women, ofwhich over 18,000 were vegetariansand 2,246 vegan. They found thatcancer incidence was 11 per centlower in vegetarians, but a whopping19 per cent lower in vegans.

This adds to a huge body ofevidence showing how red andprocessed meat increases the risk ofcancer and other diseases.

Key TJ et al., 2014. Cancer in Britishvegetarians: updated analyses of 4998incident cancers in a cohort of 32,491 meateaters, 8612 fish eaters, 18,298 vegetarians,and 2246 vegans. The American Journal ofClinical Nutrition. 071266 [Epub ahead of print]

Nuts about waistlines

A recently published analysis of 26 scientificstudies on the effect of pulses (beans,chickpeas, lentils and peas) on cholesterollevels of mostly middle-aged people at risk ofheart disease, revealed how good these littlegems can be for you. Just one serving (130grams) per day achieved a significantreduction in cholesterol. Regular pulse intakehas also been shown to be beneficial in termsof weight control, improved sugar

metabolism and lower blood pressure. Pulses are a great source of protein, fibre

and complex carbohydrate – the type that isdigested gradually, giving you a steady energysupply – and they are naturally low in fat.

Ha V et al., 2014. Effect of dietary pulse intake onestablished therapeutic lipid targets for cardiovascularrisk reduction: a systematic review and meta-analysisof randomized controlled trials. CMAJ. 186(8): E252-262.

Peas be with you


www.viva.org.uk 15

Fruit and veg –the bone builders!We’ve known for a long time that diets high in fruit and vegetables are goodfor you. A study examining the relationship between diet and hip fracturerisk recently confirmed that they are also best for your bones.

The Singapore Chinese Health Study is population-based and enrolledover 63,000 men and women aged 45-74 years between 1993 and 1998 inSingapore. Their diet has been repeatedly assessed over the years and twodietary patterns have been identified – the vegetable-fruit-soya pattern andthe meat-dim-sum. The study also divided each of these patterns intodifferent levels according to what they ate. With the ‘vegetable-fruit-soya’pattern, it was mostly cruciferous vegetables (cabbagey things), fruit andtofu items.

The study found that those who ate the most fruit, vegetables and soyahad a 34 per cent lower risk of hip fracture compared to people who ate theleast. And it seemed that the more of the healthy, plant-based foods peopleate, the lower their risk of fracture.

Dai Z et al., 2014. Adherence to a Vegetable-Fruit-Soy Dietary Pattern or the AlternativeHealthy Eating Index Is Associated with Lower Hip Fracture Risk among Singapore Chinese.The Journal of Nutrition. 144(4): 511-518

We carbsFibre, as a natural part of our diet, improves ourfat and sugar metabolism, blood vessel function,helps control blood pressure and facilitates weightloss. Our bodies evolved on fibre-rich foods and weneed plenty to be healthy.

A recent study looked at the diet of people whohad suffered a heart attack in order to assess howchanges in their diet post-heart attack mightinfluence their health and survival chances. Thosewho changed their diet and increased their fibreintake post heart attack had significantly higherchances of survival. In particular, greater intake offibre from wholegrains was found to be verybeneficial. Increasing fibre consumption was alsostrongly associated with lower mortality from allcauses, as well as cardiovascular disease.

Li S et al., 2014. Dietary fiber intake and mortality amongsurvivors of myocardial infarction: prospective cohort study.BMJ. 348: g2659

Cancer – switch it offAccording to a study published in PLOS Genetics, a common genetic variantcarried by one in three people significantlyincreases the risk of colorectal cancer ifyour diet includes processed meat. Thestudy investigated how diet influences ourgenetic predisposition for cancer. It involvedover 18,000 people from the US, Canada,Australia and Europe. We already knowthat eating processed meat is associatedwith an increased risk of colorectal cancerbut this study revealed that, for about athird of the population who carry this specificgenetic variant, the risk is even higher.

Whether you develop colorectal canceror not dependsboth on yourgenes andlifestyle. Andwhilst you can’tchange yourgenes, your diet caneither switch some of themon or off. This study foundthat although red andprocessed meat increases your riskof colorectal cancer, vegetable, fruit and fibre intake lowers it. Let food beyour medicine!

Figueiredo JC et al., 2014. Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer. PLoS Genetics. 10(4): e1004228.


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2002 2003 2004

1994 1995 1998

2008 2009 2010

A little trip down memory lane to remind us

Juliet and Pam Ferris at the launch of Viva!CRATE march against live exports, London

Juliet debates with kangaroo

killer on Australian TV

Th e Family

End Factory Farmingrally, London, withJerome Flynn

Horse rally by Viva! Poland in Warsaw

Religious slaughter protest, Houses of Parliament

The first Incredible Roadshow, Bristol

Outside the Welsh Senate, Cardiff

The round-Britain fish campaign in London

Campaigns Manager JustinKerswell turns roadshow packer


2005 2006 2007

1999 2000 2001

2011 2013 2014

www.viva.org.uk 17

nd us that we have never stopped fighting

Juliet receives Pride of Britain

award from Paul McCartney

Children’s Pig Parade, 10 Downing Street

Viva! Poland launches in Warsawmily Album

Patron Rose Elliott samples

our Roadshow strawberries Colourful anti-dairy Day of Action

Patron Wendy Turner Webster and Tony Wardle –

international TV debate against religious slaughter

Time for celebration – our 30th roadshow

Brian May doing it with Team Badger

Not adverse to making idiots of ourselves –

20th anniversary 20 mile relay


“Viva!’s campaigning has beenmarked by dynamism, boldnessand creativity. This has been itsapproach whether exposing thebrutal reality of animal farming or thewider costs relating to human health, the

environment and global hunger. Animal Aidcongratulates Viva! for the marvellous work it hasdone these past 20 years.”Andrew Tyler Animal Aid

“Congratulations on your 20th birthdayViva! We love your magazine and the wayyou arepromoting avegan way of life.” FREERANGERS.

“The revolution will be bloodless andtaste pretty damn good! Happy

birthday to Viva!, who have spent 20years celebrating being vegan.”

John Robb singer, TV & radio presenter

“I am so proud to be a part of the Viva! team.They bring hope, inspiration, perseverance,

passion and a huge ray of sunshine to theworld of animal welfare. When the Viva!teeth bite, they bite hard and it's thatunshakable determination and desire forchange that has seen so many campaignsuccesses over the years. Happy 20th

birthday Viva! – may the light from allthose birthday candles never fade!”

Wendy Turner Webster (patron)

“Oh, wow, Viva! 20! It only seems likeyesterday when Viva! was launched in thatcrowded upper room in London’s GerrardStreet. There was magic in the air that dayand I knew that something very, very specialwas happening. Together we have, and are,changing the world for the animals. Viva!and its work touches the verydepths of my heart and I am sovery proud and happy to bepart of it. Congratulations,Viva!, and many, manyhappy returns!”Rose Elliot (patron)

“I’ve beenvegetarian for

over 30 years butonly recently

learned of the crueltyinvolved in producing

dairy and eggs, whichinspired me to go vegan. This

would not have happened withouttireless campaigning and educationfrom Viva!. Congratulations on 20phenomenal years and here's to thenext 20!”Jasmine Harman TV presenter

“Viva! has become an internationallyrecognised powerhouse for thosewho care about preserving and caringfor the precious natural resources ofour planet and galvanising resistenceto the exploitative avatars of greed.Vive la Viva!.”Michael Mansfield QC (patron)

“As a vegan myself, I amdelighted to congratulateViva! on their 20thAnniversary. The work that

Viva! does in exposing thehidden truths of animal welfare

abuses is exemplary – and long mayit continue. Happy Anniversary Viva!.”Philip Mansbridge Care for the Wild

“Happy Anniversary to our friends at Viva!. Twentyyears of helping to make this world a morecruelty-free place needs to be celebrated andcommended. Congratulations to Viva!. Much love.”Mellissa Morgan Chief Cupcaker, Ms Cupcake

“Congratulations on your 20thyear celebrations. You’ve been aninspiration to many of us whohave made the commitment toveganism and continue to be our encouragement and acheerleader for all things cruelty free.”From All @ Veganstore.co.uk

18 life

“Congratulations to Viva! for 20 years ofcampaigning, with lots of great results along theway. They’ve exposed some shocking abuse,suffering and neglect of animals over the last twodecades and the work they do is vital in raisingawareness of that cruelty and effecting real change.” DALE VINCE Ecotricity Founder and Viva! Patron

Congratulations


Come dine with us

Saturday, 20 September 2014, 6.15pm to 11pmThe Thames, London

Viva! have been saving animalsfor 20 years now and that callsfor a celebration! We would bedelighted if you would come andparty with us on our Anniversaryboat party

I hope that you will be able to join me andViva! staff and supporters at our 20thAnniversary celebration dinner. The venue isfantastic – the Erasmus, a spacious riverboat,boasting beautiful interiors and offeringstunning views of the Thames. We embark anddisembark at Westminster Pier, and the boattakes us on a cruise past many of the mosticonic landmarks in London.

A very special evening is planned, starting at6.15pm with champagne and a talk by myself.You will be served a three course vegan menu

of top gourmet quality, including half a bottleof vegan red or dry white wine per person. Acash bar will also be available. There will alsobe wonderful after-dinner speakers and anauction which will feature work from severalanimal loving artists, including our very ownresident artist, Philip McCulloch-Downs –featured below.

Hurry! There are only limited places at thisfabulous event.

See you at the party!

Yours for the animals

Juliet GellatleyFounder and Director

Our venue – Themagnificent boat“Erasmus”

Philip says – “Having worked for many years as a professional illustratorand poet, it was a pleasure to finally be able to combine my beliefs andskills in one simple image – that of the ancient Green Man. This symbolicfigure sums up for me the ethos that lies at the heart of Viva! – an innateempathy with thenatural world, alongwith a fierce protectionof those animals thatour species currentlyexploit, farm andabuse.” (See page 45)

Beautiful original artwork for auction – TheGreen Man – Acrylic on canvas board. 20”x16”

www.viva.org.uk 19

Fabulous after-dinner speakers!Jenny Seagrove,Michael MansfieldQC, KerryMcCarthyMP, JohnRobb andWendyTurnerWebster


Exquisite range oforganic anti-ageingskincare bursting withNourish’s Skin Heroingredients from vitaminB complex to rosehip oil.Designed to treatdifferent skin types andlifestyles. Choose yours!

20 life

Order online at www.vivashop.org.uk or call0117 944 1000 (Mon-Fri, 9am-5pm)

ORGANIC& VEGAN


Everyone’s Going Dairy-Free by Jane EastonReviewed by Liam NolanThis great guide is the perfect start-up for anybody lookingto ditch dairy. Its 40 pages give you soundly researchedreasons why dairy-free is the way to go, gives helpfulinformation on where and how to shop dairy-free and howto eat out dairy-free. It then dives headfirst into themainstay of the guide – the food!

It gives away some of the hard earned secrets of dairy-free cooking that we’ve amassed over the years, telling youwhich foods to use (as well as how to cook with them) assubstitutes to create the most decadent as well as everydaymeals. These inventive tips will make you wonder why youknew so little about food to begin with!

It finishes off with recipes, taking you through each type ofdish – many old favourites – and how to make them dairy-free. From sauces to starters, mains todesserts, it’s got the lot. Some of therecipes included areTrio of CheezlySauces, SourCream, SpeedyPizza, CreamyVegetable Quiche andMushroom Stroganoff – andyou could, of course, finish off bymaking Tiramisu or a FruityCheesecake!

This really is a vital sourceof information and you’ll beamazed how simple, easy and

delicious dairy-free living can be.

Everyone’s GoingDairy-Free, £2 (plus£1 p&p)www.vivashop.org.uk/books/everyones-going-

dairy-free-guide.

Why You Don’tNeed Dairy

by Juliet GellatleyReviewed by Dale Vince, Ecotricity FounderAs a vegan, I tend to think I’m fairly well clued up on the healtheffects of dairy, as well as the inhumane treatment of the animalsthat are exploited to produce it. Juliet’s new 48-page guide, WhyYou Don’t Need Dairy, is a bang up-to-date and excellentcollection of information on this subject. I learned lots from it.

The guide takes us fluently through the (revolting) compositionof milk, our strange (and recent) cultural attachment to it, itseffects on our health from acne and cancer to diabetes and heartdisease, the absolutely horrifying treatment of cows and goatsand also shows how we can get better sources of calcium fromplants, counter to the milk industry’s marketing myths. It’s souseful to have all this information in one thoroughly referenced,robust and comprehensive booklet even for a vegan – more sofor someone still using dairy.

Milk is marketed to us as something abundant and natural.And while drinking maternal milk is entirely natural (whileyoung), as Juliet points out in the guide, drinking milk ofanother species and doing so in adult life is entirely unnatural –it’s actually rather disgusting when you think about it.

And that’s before you know the whole truth – that cows’milk is the product of systematic rape, child abduction andinfanticide. Who in good conscience could condone or supportthat? The more people who read this guide the better.

“I bought this guide after Juliet’s brilliantdairy talk at Bristol VegFest. I have nowbeen vegan for a month and my migraineshave disappeared. I didn’t realise that milkis so unnatural and contains a cocktailof hormones involved with cancers –and is linked to weak bones, notstrong! Thank you Juliet for thisgreat guide – I found it convincing,fascinating and helpful.”Jeanette Westman, Viva! supporter

Why You Don’t Need Dairy, £2.50 (plus £1 p&p).www.vivashop.org.uk/books/why-you-dont-need-dairy-guide-new

SPECIAL OFFER Save 60p when you buy

both guides for £5.90 (incp&p). Send cheque (payable toViva!) with your order to Viva!,

8 York Court, Wilder Street,Bristol BS2 8QH or buy online

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By Juliet Gellatley The impact of dairy on our health and animal welfare; and easy sources of calcium

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22 life

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Artisan vegetarian and vegan food in the heart of Bath.

Food that changes minds, served in a relaxed, informal dining room. Always best served with friends.

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A Viva!Health Report By: Dr Justine Butler, Senior Health Researcher & Writer, Viva!Health Edited by: Juliet Gellatley BSc DipDM, Founder & Director, Viva!Health

The Dark Side of DairyA Viva! Report Updated by: Veronika Powell, MSc Zoology and Animal Behaviour Editor: Juliet Gellatley, BSc Zoology, DipCNM Nutrition

£5

Newreport

reviews

www.viva.org.uk 23

White Lies (a scientific report)By Dr Justine Butler

Viva!HealthResearcher & Writer124 pages, Viva! £5.50 plus p&pWhite Lies is an extraordinary body of work that analysesmuch of the recent science on dairy consumption and healthand considers over 380 scientific studies. Professor JanePlant, CBE, provides a foreword and says: “This report isboth timely and welcome.” Professor Colin T Campbell, ofChina Study fame, also writes a foreword, saying: “Morerecently, much more evidence on the adverse effects ofcow’s milk have been accumulated and much of it has beenably reviewed in this excellent report, which is timely, broadin scope and profound in its consistency”.

Broad it certainly is, beginning with the origins ofdairy farming and then bringing it bang up-to-datewith a detailed look at modern intensive farming. Itcarefully charts the differences between human andcows’ milk and their composition; the hidden nastiesthat lurk in dairy and considers what lies behind theschool milk programme and infant formulae.

Then comes the bulk of this very serious work – lookingat each disease that is influenced negatively by cows’milk. It’s done in alphabetic order and needs to bebecause, staggeringly, the list just goes on and on,each disease being given proper scrutiny andsupported by good-quality, peer-reviewed science.

It begins with acne and ends with osteoporosis– and in between are 25 other diseases orconditions that dairy impacts on. The fourcancers are breast, bowel, ovarian andprostate; there’s coronary heart diseaseand Crohn’s; diabetes and dementia,gallstones and migraine. In fact,think of almost any degenerativedisease – as opposed to infectious ones –and you’re likely to find it here. But there isalso food poisoning which onlygoes to show that milkreally does have the lot.TONY WARDLE

The Dark Side of DairyBy Veronika PowellMSc Viva! &Viva!HealthCampaigner40 pages, Viva! £5.00 plus p&pWhen most people think of dairy cows, they think of a tranquil,bucolic scene of healthy cows ambling around grassy meadows,chewing the cud. The reality of 21st century dairy farming couldnot be more different. This comprehensive report details everyaspect of the modern dairy cow’s life from start to end. It setsthe scene providing background information and looking at thefinances behind the dairy industry. The natural life of cattle is

described, including how cows behave in groups. And, didyou know, cows in the wild can live to be 20 years old?

The report describes how the insatiable drive forever-bigger milk yields places a huge physical burdenon the modern dairy cow. It explains the array of

physical ailments commonly endured by dairy herdsand details the consequences of those for her and milk

consumers – for instance, milk contains pus as a result oftheir almost constant ill health.

Like us, cows have to go through pregnancy and give birthin order to produce milk. Amazingly, there is widespreadignorance of this simple biological fact. Male calves are theunwanted by-products of the dairy industry – their chillingfate is detailed in this ground-breaking report. Goats’ milkproduction is also exposed and revealed as not being thecruelty-free alternative of its marketing hype. It explains theeffects dairy farming has on the environment and the linkbetween bovine TB and badgers.

Fully-referenced and packed with facts the dairy industrywould rather you didn’t know, this well-written reportexplains why dairy farming is arguably the cruellest of allmodern farming industries. “The dairy cow is exposed tomore abnormal physiological demands than any other classof farm animal, making her a supreme example of anoverworked mother”, says Professor John Webster of BristolUniversity. This excellent report serves as a wake-up call fora society with its head in the sand.DR JUSTINE BUTLER

Avaliable fromwww.vivashop

.org.uk go tomaterials then

guides andreports


“Welcome Juliet, pleasehave a seat”. ProfessorMustafa Djamgoz

proffers a chair in what appears tobe a storage room packed floor toceiling with boxes, papers and books.I jokingly asked if it was his office –it was! “But I can find anythingwithin two minutes!” he smiled.

We’re in Imperial College,arguably the world’s best universityfor science. Mustafa was aneurobiologist for over 20 yearsbefore turning his sharp andbrilliant mind to fighting cancer. Hehas published more than 200scientific papers, won severalawards, including the HuxleyMemorial Medal, and been awardedthe Freedom of the City of London.

I was excited to meet an eminentcancer biologist, whose new book,Beat Cancer (co-authored withViva! Patron and geochemist,Professor Jane Plant), calls for allcancer patients, and those at highrisk, to go vegan. Not only that, butProfessor Sir Graeme Catto,president of the College of Medicineand former president of the GeneralMedical Council, wrote theforeword and says: “I recommendthe book highly not only to cancer

patients and theirsupporters butalso the healthprofessionals… Ihope they readthe book andtake on board itskey messages tohelp us all beatcancer.”

Finally, UKacademics arepubliclyacknowledgingthat a vegan diet

helps to protect us from cancer andthat high levels of meat and dairyare linked to colorectal, oesophageal,bladder, breast, prostate, gastric,ovarian, kidney and pancreaticcancers – amongst others. This istruly a eureka moment.

Although many of us developcancer, our chances of survival arebetter than ever, particularly withearly diagnosis. Beat Cancer showsthat prevention is becoming areality and explains what you cando to boost your odds of beatingcancer. Divided into 10 self-contained steps, it helps us tounderstand what cancer is, how toprevent it and how to manage itwhen diagnosed. I found the bookempowering and fascinating.

About cancerThe first step is to understand whatcancer is. It is not a single disease!There are more than 200 types,some driven by hormones, othersnot. They vary in their biochemicalproperties and how fast they growand spread. “Not surprising then”,says Mustafa, “there is no singletherapy or treatment that works forall cancers.”

Cancer rates vary wildly acrossthe world and the differences are sostark that we now refer to cancersof affluence or of poverty. In theWest, hormone-related cancers, suchas breast and prostate, are amongstthe most common. In poorer

Cancer– the truth at last

life24

Almost one in two of us will get cancer at some point in our lives. Why is itrampaging out of control and how can we fight it? To find out, Viva! founder JulietGellatley met Professor Mustafa Djamgoz, Professor of Cancer Biology at ImperialCollege, London, and co-author (with Professor Jane Plant) of the book Beat Cancer

Below, ProfessorMustafa Djamgozand right, with co-authorProfessor JanePlant, Viva! patron


nations, cancers caused by stomach,liver and cervical infections are farmore prevalent. There are alsodifferences between East and West.Mustafa explains:

“The incidence of prostate cancerin Japanese men is one of the lowestin the world yet when they move tothe West and eat a Western diet, theirrisk rapidly rises to the same level asthe locals. It cannot be whollygenetic but is related to lifestyle”. Infact, the World Health Organisationsay 30-40 per cent of cancers arepreventable by a change in diet.

Cells behaving badlyCancer is our own cells behavingbadly. Beat Cancer explains how weare made of more than 100 trilliontiny cells, most of which areconstantly reproducing themselves(or we would wear out!). “Cancerhappens”, says Mustafa, “when thesystems that regulate these processesgo wrong – cells lose control andmultiply in an uncontrolled way.”

Healthy cells divide 50 to 70 timesbefore dying but cancerous cells candivide indefinitely. Their molecularbrakes don’t work and they lack themechanism that triggers cell suicide.Cancer cells invade surroundinghealthy tissue and can spread toother areas of the body (metastasise)via the bloodstream or lymph vessels:“It is the ability to spread that makescancer so dangerous and most cancerdeaths are from the metastaticdisease, not the original tumour. Thisis why early detection and vigilanceare so important”, says Mustafa.

Solid cancers develop in threestages: initiation, promotion andprogression.

n Initiation – when the genes thatcontrol cell reproduction aredamaged, for example by tobaccosmoke.

n Promotion – when the damagedcells multiply to form a primarytumour.

n Progression – when the primarytumour develops further andstarts to spread.

Crucially, promotion is not inevitable.Imagine the initiated cells as seedsready to germinate but needing theright conditions to grow. Theyrequire water, nutrients, sunlight…otherwise they lie dormant. Cancer-prone cells also need certainconditions to multiply. Beat Cancerexplains that research links cancerpromotion to high levels of growth

factors in the bloodstream and, withhormone dependent cancers, highlevels of oestrogen and testosterone.

In fact, oestrogen levels are acritical determinant of breast cancerrisk and directly participate in thecancer process. Oestrogens arecontained in meat and eggs but themain sources are cow’s milk anddairy products, which account for 60to 80 per cent of all the oestrogensconsumed. Mustafa tells me:“Oestrogen is very hard to breakdown naturally and it passes fromcows’ milk to us. Some people thinkthey are protected by pasteurisationbut this process does not destroyoestrogen or some growth factors.”

Milk – it’s got the lot!A cow is milked until seven monthsinto her nine-month pregnancy andthen again shortly after giving birth.This ensures that milk containsmany biologically active molecules.

In a typical glass of milk or biteof cheese, there are 35 hormonesand 11 growth factors, includingIGF-1, oestrogen and progesterone,gonadal, adrenal, pituitary,hypothalamic and other hormones.

IGF wot not?IGF-1 stands for insulin-like growthfactor -1. It is a growth hormonethat controls growth anddevelopment in both cows andpeople but each species has verydifferent rates of growth. IGF-1 incows’ milk crosses our intestinalwall and enters our blood where, itis thought, it encourages our bodyto produce more of our own IGF-1.Even small increases raise the risk ofseveral common cancers, includingbreast, prostate, lung and colon.

Mustafa also explains thatanother, particularly dangerousgrowth factor is VEGF (vascularendothelial growth factor) which isstrongly implicated in the spread ofcancer and hence a target for cancerdrugs. VEGF also has a vital role infighting infection by makingtissue more permeable,enabling the movementof white blood cells toareas of infection. Inthe UK, one-third ofdairy cows at anygiven time have theudder disease,mastitis. Theirnatural VEGF isvital in fighting thisso, unsurprisingly, itis found in their milk.

Milk is not the only culprit whenit comes to cancer as colon cancerdevelopment, for example, is linkedto a high intake of red andprocessed meat.

Bad diet, bad genesAstonishingly, humans have only22,000 genes, whilst a banana has36,000! How? The answer isbecause 98 per cent of our DNA ismade of regulatory proteins thatdetermine which genes areexpressed and to what extent. Justbecause you have a gene, it doesn’tnecessarily mean it will be turnedon. We are enormously influencedby our environment in this.Mustafa explains:

“Think of genes as a string oflights. We used to think that cancerhappened when one or more lightsin a string was damaged but wenow know that some lights can beturned up (up-regulated genes) orturned down (down-regulatedgenes), switched on or off orsomewhere in between”.

So, we now know that cancerdepends not just on individual genesbut on the interaction between ourgenes and their surroundingsdetermined by our lifestyle andenvironment. Mustafa mentioned astunning trial that demonstrated thepower of food in turning on and offgenes. Dean Ornish MD, ClinicalProfessor of Medicine at theUniversity of California, showedthat early stage prostate cancercould be reversed by diet andlifestyle changes. The trial,conducted with world-leadingmicrobiologist, Craig Venter,discovered that after only threemonths on a vegan diet, over 450cancer genes had been down-regulated and 48 protective geneshad been up-regulated. Patients withotherwise untreated, early prostatecancer were put into remission.

CONTINUED ON P44

www.viva.org.uk 25


26 life

Cauliflower & FlageoletBean AntipastoSERVES 4-5 | 30 MINUTES; PLUS 1-2 HOURS CHILLING TIMEAn easy way to serve cauliflower. The pale gree of flageolet beans are prettybut you can use small white beans such as haricot or cannellini. Serve withcrusty bread.

Do Stage I in advance to allow flavours to marinate.

1 Place all Stage I ingredients in a saucepan, bring to the boil and simmer for5 minutes, or until al dente.2 Remove from heat, cool, place in covered container for several hours. 3 Prepare ingredients for Stage II.4 Mix cauliflower mixture with Stage II ingredients and place in serving bowl.

Summer diningwith the

Viva! CookbookNo need to slave away on sunny days with these fast feeds! They are just asample of the 130 plus great recipes in the new Viva! Cookbook by our ownJane Easton. There is an abundance of advice and tips with every recipe butthese we have stripped bare to their essentials so you can get straight to thetaste. See page 29 for all the extraordinary useful information and superrecipes this triumphant vegan cookery book contains.

Chilled AvocadoSoupSERVES 2-4 | 10 MINUTES PREPARATION PLUS30 MINUTES CHILLING TIMEThis delicious summer soup looks beautiful andsophisticated but is very easy to make.

■ 2 large ripe avocados or 3 small ones■ 480ml/17fl oz cloudy apple juice■ 1-2 tbsp dry white wine or dry cider ■ 240-480ml/9-17fl oz water. Add gradually until

required consistency is reached■ 1-2 tsp vegan bouillon dissolved in a little water■ 1 tsp lemon zest – plus a little more for garnish■ Juice of 1-2 lemons. Again add gradually, tasting

as you go■ Handful of chopped lovage or parsley plus a few

sprigs for garnish■ Centre stalks of a head of celery, chopped finely■ Salt and black pepper to taste

1 Slice the avocados in half, remove the stones andflesh with a spoon. 2 Blend flesh with some of the water and lemonjuice plus all the apple juice, lemon zest, bouillonpowder, herbs and celery. Blend until smooth. 3 Taste and add more water/lemon juice asdesired. Season. 4 Chill for 30 minutes or more. It needs to be coolbut not cold. 5 Garnish with lemon zest and chopped herbs.

Stage I■ 180ml/6fl oz extra virgin olive oil■ 180ml/6fl oz balsamic or red wine

vinegar■ 120ml/4fl oz water■ 2 medium cloves crushed garlic■ ½ tsp salt■ ½ tsp whole black peppercorns■ 2 bay leaves■ 1 medium cauliflower, broken into

bite-sized florets

Stage II■ 1 small red onion, chopped fine■ 1 large handful of parsley,

chopped fine■ 5 fresh basil leaves, snipped

with scissors■ 1 large carrot grated coarsely■ 1 tin of flageolet beans rinsed

and drained


www.viva.org.uk 27

SERVES 4-6 | 40-50 MINUTES – INCLUDES 20-30 MINUTES BAKING This lovely-looking pie is simple to make. Filo is sold chilled orfrozen (defrost thoroughly). Don’t worry about any rips or tearsbut keep the filo from drying out by covering it with a wet, wrungout tea towel while layering the pie.

1 Preheat the oven to 200°C/400°F/Gas Mark 6.2 In a frying pan, heat the oil and sauté onion until tender.3 Part-blend/mash two thirds butterbeans until smooth. Mashremainder, leaving some texture, and mix in.4 Add olive oil, lemon juice, parsley, salt and cayenne. Mix well toform a stiff, creamy mixture.5 Add chopped artichoke hearts, olives, sundried tomatoes and mixgently. Adjust seasoning/lemon juice as necessary.

6 Lightly grease tin or dish and line with several, overlappinglayers of filo sheets, leaving enough overhanging to cover the top.Oil each layer well. Don’t worry if they tear. 7 Spoon in half the filling and smooth out evenly. Fold over someof the filo layers, add remainder of filling and repeat the process.Lightly oil the top.8 Bake for 20-30 minutes until golden brown. Remove from theoven and allow to cool a little before slicing into portions.

SERVES 4 AS A MAIN COURSE, 6-8 AS A SIDE DISH | 45-55 MINUTESChipotle chillies are rich, creamy and taste-dazzling! This is a fillingdish that needs little by way of accompaniment other than acooked grain and a green salad.

If you can’t find whole chipotles, try chipotle paste (Tesco). Ifneither is available, use smoked paprika and fresh red chilli friedwith the onion.

1 If cookinggrains fromscratch, place inboiling water withstock cubes or bouillon. 2 Meanwhile, make thestroganoff.3 Cut stalk from the chipotle,soak in very hot water for 10minutes. Snip off the woody bit andscrape out the seeds (they are very hot)!4 Cut remaining chilli into small pieces. In a largefrying pan heat margarine. 5 Add olive oil and fry onion and chipotle pieces until onion is softand translucent. Add smoked paprika and fry, stirring well. 6 If using chipotle paste, use 1-2 tsp and add now.7 Add mushrooms and coat with the oil mixture. Sauté until goldenbrown. Add white wine.8 Sauté the stroganoff on a low heat until mushrooms are tender,stirring occasionally. Add 1-2 tbsp water if too dry.9 Blend tofu until smooth and no longer grainy – 2-3 mins. Addremaining ingredients and blend again until well mixed in. Tasteand adjust seasoning. 10 Add sour cream and chives to stroganoff and stir just beforeserving. Serve with the grains and garnish with chives.

Smoky MexicanMushroom Stroganoff

■ 200g/7oz uncooked brownrice; quinoa or mixed grainsOR 450-500g(approximately 2 pouches) ofready-cooked grains

■ 1 tsp bouillon powder orGreen Oxo cube

■ 1 tbsp vegan margarine■ 1 tbsp olive oil■ 1 large red onion, halved and

thinly sliced■ 1 chipotle chilli (or to taste)■ 1 tsp smoked paprika■ 1 tub vegan cream■ Sheese, Tesco or Tofutti

cream ‘cheese’ mixed with 5tbsp plain vegan yoghurt

■ 2 tbsp white wine■ 700g/generous 1½ lbs large

mushrooms, sliced■ 1 bunch chives, chopped

small. Reserve a tablespoonfor garnish

■ Salt■ Sour cream■ 1 pack firm silken tofu

(approximately 350g)■ 2 tbsp lemon juice■ 3-4 tbs vegetable oil■ 1 tsp cider vinegar■ 1 tsp sugar■ ½ tsp salt or according to

taste

Artichoke & Filo Pie with CreamyButterbeans, Olive & Sundried Tomatoes

■ 1 medium red onion,chopped plus a little olive oil

■ 2 tins of butterbeans, rinsedand drained OR 480g home-cooked beans

■ 2 tbsp finely choppedparsley or more to taste

■ 2 tbsp olive oil■ 4 tsp lemon juice■ ½-1 tsp salt, according to taste■ Black pepper – freshly

ground – to taste

■ ⅛-¼ tsp cayenne pepper,depending on taste

■ 1 tin of artichoke hearts,drained OR 240g frozenhearts, defrosted

■ 4 tbsp chopped, pittedKalamata or black olives

■ 6 large sundried tomatoes,chopped – if dried, soak first

■ Filo pastry sheets (about ⅓of a pack)

■ Oil or oil spray to coat filo layers


28 life

Viva!bocker GloryThe ultimate in old-school desserts, vegan style.

■ 4 tbsp jam thinned with a little water■ 2 scoops of vegan ice cream■ Fresh fruit – banana, raspberries, strawberries,

blueberries, pineapple, mango■ Vegan whipping cream, (buy in cartons or spray cans)■ 2 tsp grated vegan chocolate, dark or ‘milk’■ 1 tsp toasted, slivered almonds or hazelnut pieces

1 Drizzle one third of fruity sauce at bottom of sundae glass.2 Place one scoop of ice cream, followed by a layer of fruit.3 Repeat process until you reach the top – leave enoughfruity sauce for the topping.4 Squirt or pipe cream on top, add grated chocolate,another squirt of fruity sauce and sprinkle with nuts.5 Eat immediately.

Supreme StrawberryTarts One large tart or six small tartlets that are quick and utterly delicious.Make your own custard filling but ready-made vegan soya custard ordessert are also great.

1 Make custard filling by mixing flour and cornflour together with waterand beating or whisking vigorously. 2 Gently heat sugar and soya milk in a saucepan. Add cornflour/flourmixture and bring to boil, whisking thoroughly. 3 Cook sauce for one minute, stirring continuously. Add vanilla essence.Remove from heat, place in a bowl and set aside to cool. 4 Preheat oven to 180ºC/350ºF/Gas Mark 4. 5 Make the pastry. First, lightly grease tin or tins. 6 In a large bowl, cream sugar and margarine together until smooth.Sieve weighed flour over and mix in thoroughly. If possible, allowpastry to rest in fridge for 30 mins. 7 For tartlet tins, divide pastry into six pieces. OR, place all the pastry ina 23cm/9 inch loose-bottomed tart tin. 8 Press pastry in so that bottom and sides are completely covered.9 Place tin/tins in oven and bake for 15-20 minutes or until goldenbrown. Do not overcook.10 Remove and allow to cool for a minute or two. Remove pastrycase(s) from tins and place on a rack. 11 Hull strawberries and slice thinly.12 Spoon vanilla custard evenly into tartlet case(s). 13 Arrange sliced strawberries on top. 14 Make glaze. Heat jam and water together in a small pan, mix well,cool and drizzle carefully over the tarts. Let glaze set before serving.

Vanilla Custard Filling■ 2 tbsp plain flour ■ 4 tbsp cornflour■ 6 tbsp water■ 65g/generous 2oz caster sugar■ 315ml/11fl oz soya milk■ 2 tsp vanilla extract

Pastry■ 110g/scant 4oz vegan

margarine■ 125g/4½oz caster sugar■ 125g/4½oz plain flour

1 large punnet of strawberries

Glaze■ 3 tbsp strawberry jam or

redcurrant jelly + 1 tbsp water

A


www.viva.org.uk 29

We push pulses into new, flavour-rich dimensions; take tofu into newterritory; introduce seitan and otherless common ingredients. There’ssouperb soups, lovely lunches, sidedishes, main meals and sweet thingsas well as cracking combinations. Ithas child-friendly recipes, specialdishes for non-veg friends, advice forsolo eating, essentials for the storecupboard and advice on freezing.

Inspiration is drawn from aroundthe world and dominating everyrecipe is flavour, flavour and more

flavour. Ordinary and boring theyare not! So add extra pazazz to yourlife with the Viva! Cookbook.

Tantalising tasters: SautéedSquash with Olive Tapenade &Cannellini Beans; luscious TwoPear Salad with Balsamic Dressing;decadent Luxury ChocolateMousse and Viva!bocker Glory.Moroccan Stew with Quesadillaswith Guacamole & Lime SourCream Dip and tangy Mango Salsa.Or Big Puff Pie bursting withmixed mushrooms.

Order Now! Available Sep 20

Launching on Sep 20 at Viva!’s 20th anniversary dinner –the brand new, brilliant, blooming lovely…

Viva! Cookbook– 145 contemporary, tested vegan recipes from

our own cookery expert, Jane Easton

The Viva! Cookbook brings vegan cooking of age and costs just £9.99 (plus £3.95 p&p).Order online at www.vivashop.org.uk/books/pre-order-viva-cookbook.

Or by mail: Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH (make cheque payable to Viva!).Or by phone: 0117 944 1000 (9 to 5).

Plus – superbcolour pictures

of almostevery recipe


30 life

Viva!’s media blitz forthe animalsBY TONY WARDLE, EDITOR

lifeAnother Viva!Media BlitzA BAN ON religious slaughter wasannounced earlier this year byDenmark and the media flood gatesopened. We did three half-hour slotson Three Counties Radio and thenwent into the studio and did nine,back to back BBC radio interviews –Leicester, Shropshire, Manchester,Guernsey, Ulster, Derby, Oxford,Cornwall and West Midlands. Wewere supported by the president ofthe British Veterinary Associationwho came out strongly in favour of a ban.

The New Internationalistpublished a three-page debate inthe form of email exchangesbetween Viva!’s Tony Wardle andMohammed Ansar, a Muslim activist.You can read it online atnewint.org/argument.

Working with a nationaljournalist, we were able to exposethe fact that some of Burger King’sso-called vegetarian options fall alittle short of the claim. They arecooked in the same fat as theirmeaty products. This is becoming acommon problem, with bigmultinationals trying to cash in onthe ethical market but not botheringto take the issue seriously.

York’s The Press went to town onour call for foie-gras to be bannedat the York Food Festival while theSunday Times in Scotlandsympathetically covered our storyon the slaughter of kangaroos.

Director Juliet Gellatley’s hometown magazine, Chepstow Matters,did a brilliant five pages on Viva!and its work. Patron Jane Plant’snew book (with Prof MustafaDjamgoz) made the nationals withheadlines that milk causes cancer.But perhaps the most extraordinarywas in the Daily Star – Meat isMurder – running our comments onthe decision to reduceslaughterhouse inspections.

We had dozens of pieces in localpress across the UK on foie-gras,our Mother’s Day campaign andother subjects. Both the Daily Mailand the Evening Standard ranheadlines saying that eating animalprotein was as unhealthy assmoking. The Daily Mail also ran abig piece on why people are eatinghalf-a-billion bangers less eachyear – health as much as price.Even the Guardian is finally fallinginto line with a piece on the rise ofnon-dairy milk.


www.viva.org.uk 31

AN EXCITING NEW, part-time coursein South Wales has been speciallydeveloped for chefs and caterers tostudy the art of vegetarian cookery.Aimed at professionals andendorsed by Viva!, the course isdesigned to cater for a range ofneeds where individual talent andcreativity are positively encouraged.

As a professional caterer lookingto experiment with vegetarian andvegan cuisine or learn somethingnew, the course will cover:

• different dietaryrequirements for health,ethics and religion

• enhanced creativitywith colours andflavours to createexciting dishes

• the art of creatingsimple dishes thatdon’t cost the earth

• reflection on currentfood trends with ideasthat are fresh andoriginal.

Coleg y Cymoedd offers an excellentprofessional working environmentand fantastic catering facilities forlearning the art of vegetarian cuisine.

Course facilitator, Valerie Smith,is a qualified chef/nutritionist andan enthusiastic, practicing vegan sois in the prime position to promoteand deliver Vegan Cuisine withimaginative and innovative flavoursand ingredients.

The course is based just outsideCardiff and is set to put Wales onthe map for healthy eating andinclusiveness by offering of a hugevariety of different tastes andpreferences.

This exciting course will be run atthe Nantgarw campus of Coleg yCymoedd from September 23, 2014,for six weeks on Tuesday evenings,between 5pm and 8pm. The cost perperson is £215.

Explore Veganand VegetarianCuisine with theprofessionals

Vegan chef Valerie Smith, course facilitator

Spicy spinach and nut filo parcel with homemade

spicy mango chutney and beetroot chutney

For more details please contact Client Services &Business Enterprise on 01443 663024 or email [email protected].


32 life

IT ALL BEGAN with a visit toWarsaw to launch our book TheSilent Ark. While there, we wereimplored to do something to helpstop the live export of 100,000horses every year by road to Italy.What we learned of its crueltyshocked us.

In 2001, just months later, wewere back in Warsaw to launchViva! Poland, to marshal therevulsion of Polish people behind usand attack the trade. Within threeyears, 40 per cent of people inPoland knew of Viva! and the horsetrade had been slashed by twothirds. No one could have foreseenthat Viva! Poland would become oneof the pre-eminent animal groups inthe country.

To gain charitable status, whichallows people to nominate Viva!Poland to receive a percentage oftheir tax payments, they wererequired to take on a wide variety ofissues. Now, under theextraordinary leadership of CezaryWyzinsky, they promote veganism,campaign for farmed animals andattack live exports but alsocampaign against fur, arrangeadoptions and sterilisation of

domestic animals and recently tookover the 700 animal sanctuary atKorabiewicach.

Staff have learned extraordinarymedia skills and are rarely out of theheadlines. Quite rightly, they claimthat Poland has changed in itsattitude to animals and Viva! Polandcan claim much of the credit. Allopinion polls show that the numberof Polish people giving up meat anddairy is constantly climbing – from abase of almost zero. So quickly hasthe audience grown that Viva!Poland’s consumer magazine, VEGE,is available nationwide.

They are very keen to work withother organisations and to fosterthe growth of local groups. Thisinclusiveness has led to a 200,000signature petition, now goingthrough parliament, for a newAnimal Protection Act which wouldban fur farming and animal circuses,amongst many other things.

Manager Cezary very kindly says:“We look up to Viva! UK, trying tocatch up with them and do as manycampaigns where they are mostneeded.” We say, Cezary, you havedone an extraordinary job that noone else could have matched!

PolandA Star in the East

Tony Wardle outside Canadian embassy inWarsaw. Seal products have now been banned

Viva! Poland is brilliant at what they call ‘happenings’ whichalways attract the media, this one is anti-bullfighting

Against ritual slaughter whichhas now been banned in Poland

Viva! Poland manager, Cezary Wyzinsky speakingto the media at an anti-factory farming demo

One of our rescue animals at the Korabiewicach sanctuary


www.viva.org.uk 33

Aspiring Photographers we need YOU!So much of Viva!’s work over the past 20 years hasinvolved portraying farmed animals in pictures. Howelse would people realise the state of these poorcreatures and the dire, factory farm conditions in whichthey have to live – and which we campaign to close.

From the posture, the cuts and abrasions butparticularly eyes, we often get a vivid insight into theanimals individual personality, revealing they are much,much more than a unit in a heartless production line.

And that is what we are looking for – an insight intothe animals themselves. So why not be a part of ourcrucial work by entering our competition to celebratethe animals we fight for?

We are looking for high quality photos of farmedanimals – no matter what the setting. It could be imagestaken at home, a sanctuary, outdoors or in an intensiveindoor farm – anywhere. They can be sad or uplifting,amusing or enraging but it is the animal we want to see.

You can email us as many photos as you like, colouror black and white. (Please try to send at least A4portrait size at 300dpi, or at least 2480px wide by3500px high. We will look at every photo so still sendthem even if you are not sure about resolution andother technicalities. Kids – if you use a phone camera,email the photo at the highest resolution.

AGE The competition is divided into three age categories:under 11s; 11-17’s and 18 and overs.

JUDGESWe are delighted to have wildlife photographerChristopher Rimmer as a judge – and you can see someof his stunning photos at www.christopherrimmer.com.Tony Wardle, editor of Viva!life, Juliet Gellatley, founderof Viva!, and Justin Kerswell, will also be judges.

PRIZESThere will be an Overall 1st prize. Your photo will be thefront cover of Viva!life, plus £50 of Curry’s gift vouchers.

n 1st prize in each category: £40 Curry’s gift vouchersand £40 of Viva! gift vouchers.

n 2nd prize £30 of Viva! gift vouchers. n 3rd prize £15 of Viva! gift vouchers.

ENTRY AND CLOSING DATEPlease send your entries as hi-res jpegs [email protected] by 30 October 2014, with your fullname, address and age if under 18.

COPYRIGHTPlease note that by entering the competition, Viva! willbe permitted to use your photos free of charge in any ofits materials, crediting you.

Get clicking!Viva!’s 20th Anniversary Photo Competition

Goodluck!


34 life

Viva! are taking on a 20 mile relay run tocelebrate our 20th birthday! The Viva!team are taking on this mammoth run –wait for it… dressed in animal onesies!

And Viva!’s own superathlete AshGeorge will run the entire 20 mile course!

The whole point of our 20th anniversary,20-miles onesie run (and make no mistake,most of us are not runners) is to raiseawareness of the continuing suffering ofanimals and to attract funds for our fightagainst it. We will be dolingout leaflets all over Bristolas we go.

On Saturday,September 6,2014 we’ll gearup and facethe challenge onThe Downs in Bristol.Please, make it allworthwhile and sponsorus (a form is enclosed) ordonate online:

www.justgiving.com/vivarun.Help us celebrate. Organise your own

fund-raising events to boost our fightingfund for animals. Whatever you do to markViva!’s 20th anniversary – 20 lengths in a

swimming pool, baking 20different cakes for a vegancake sale, 20 vegan pizzas fora special party, cycling or walking 20miles (okay, you can cheat and make it

20km) – your contribution will be hugelyappreciated. Let us know what you’re

planning by getting in touch withViva! – [email protected] or

call 0117 944 1000.The Viva! team is:

Juliet Gellatley, TonyWardle and their sonsJazz and Finn, JustinKerswell, RhiannonBuck, Claire Morley,Jane Easton, VeronikaPowell, Justine Butler,

Philip McCulloch-Downs, Katrina Gazley,

Laura Turner and BeataRzepecka-Wilk. Check usout at www.viva.org.uk/

vivarun.

The Viva! 2020 years old – 20-mile relay race!

Looking for the perfect pressie?Adopt an animal!

We have joined forces with the Farm Animal Sanctuary and

Viva! Poland Animal Sanctuary to bring you the perfect way

to help animals who have been abused for the food, pet and

entertainment industries. Your donation will help feed and

look after these animals, who have often suffered terribly

before being rescued.

For more info see

www.adoptafarmanimal.org.uk

or call us on 0117 944 1000

Adopt foronly £18 a year.Each adoption packincludes a colourphoto, certificateand one updatea year

Betonthe goat

Ofiliathe horse

Borysthe bear

Fargothe bull

Texathe dog

Peppathe pig


www.viva.org.uk 35

Remember the old advertisingslogan, Go to Work on an Egg?Brilliant, absolutely brilliant! It

was the creation of what was then theGovernment-backed Egg Marketing Boardand made no health claims, no nutritionalclaims – nothing!

Introduced in 1956, it spawned a £12million, six-year-long TV advertisingcampaign featuring those old stalwarts,Tony Hancock, Patricia Hayes and PatCoombs, and ran from 1965 to 1971. It

strongly implied that eggs were good foryou, were energy powerhouses, should beeaten every day and were beyond criticism– without saying any of those things. Like Isaid, brilliant!

Just how brilliant can be seen by thetussle the US egg industry has had with itsown government in its desperation to saysomething positive about eggs. The onlyreason we know this is because our oldfriend Dr Michael Greger, of the non-profit,Nutrition Facts, obtained copies of their u

Egg Advertising– it Cracks You Up

There are sales people out there who can’t affordto lie – but they want your money so can’t afford

to tell the truth either. By Tony Wardle


written exchanges under the USFreedom of Information Act. Thefacts are fascinating and havenumerous parallels with the UK.

The egg industry’s first claimwas that ‘eggs are healthy andnutritious’ but the US Food &Drug Administration (USFDA)wasn’t very happy about that:

“Healthy and nutritious havecertain connotations and becauseeggs have the amount ofcholesterol they do, plus the factthat they’re not low in fat, thesewords are problematic.

However, you can saysomething that is just as strong, ifnot stronger, and that is‘naturally nutrient dense’”.

Legally, you can’t describesomething as nutritious unless itis actually nutritious. Of course,you could just as truthfullydescribe Coca Cola as nutrientdense as there is no legaldefinition to define it.

The second claim was that eggsare a ‘nutritional powerhousethat aid in weight management.’The USFDA weren’t happy withthat either:

“We were warned some years ago not toportray eggs as a diet food because of thefat and cholesterol content so we need totread carefully here. They contain twice thecalories of anything that can be called ‘lowcalorie’. Nutritional powerhouse can’t beused either.”

The ad was headlined ‘Egg-ceptionalnutrition’ and that was also turned down:“You can’t legally call eggs nutritious…Let’s move on to plan B.”

The industry came up with a new ad withthe headline, ‘Find true satisfaction’ andwent on to claim, ‘New research shows thateggs can promote satiety’ and ‘Naturallynutrient dense. High-quality protein. Canreduce hunger …..make it with eggs.’

Let’s forget for a minute that if you eatenough of it, any food can stop you feelinghungry but this pleased the USFDA: “Howclever you are – yes I can approve this.”But then they added a rider, reminding theegg industry that you can’t call them a richsource of protein, you can’t say they packa nutritional wallop, you can’t say theycontribute nutritionally and you can’t saythey’re healthful or healthy or contributehealthful components. You can’t even saythat eggs are an important part of ahealthy balanced diet. You can say theyprovide a satisfying start to the day. Youalso can’t say they are naturally healthybut you can say they are a recognisableingredient. “Just remember that you needto steer clear of words like healthy ornutritious as eggs fall short of the FDA’s

requirement on both cholesterol andsaturated fat requirements.”

An ad proposed by Californian eggfarmers was simple in its claim. ‘Local eggsare safe, fresh, affordable and healthful’.Again the censor intervened saying youcan’t say healthful or safe because over100,000 US citizens are poisoned withsalmonella by eggs every year.

The American Egg Board’s response wasthat salmonella is a naturally occurringbacteria that can cause illness.

Not the best sales pitch in the world! Itwas reminded that it may becounterproductive to imply that there is noway of avoiding salmonella other than toavoid eggs altogether. In fact, the EggBoard’s own research said that eggs cookedsunnyside up should be considered unsafe– in fact anything soft-cooked should beconsidered unsafe! Despite this, they wroteto the USFDA essentially asking fordispensation from their own findings,saying: “We’d really like not to have todictate that egg yolks are firm.”

It’s interesting that the USFDA’s concernsabout egg safety apply not just tosalmonella but also avian flu because of fearthat eggs may be a vector for it. It’s alsointeresting that some of the informationprovided under the FoI Act had been‘redacted’ – felt tip pens had been used toobscure an entire page in one instance, theonly legible words being, ‘If you require anyfurther information…’. In other cases,entirely blank pages were provided.

Faced with this almost entirely negative

advice on egg consumption, andto counter public health warningslinking eggs with heart disease, theegg industry created a NationalCommission on Egg Nutrition andissued a forceful statement: “Thereis no scientific evidencewhatsoever that eating eggs in anyway increases the risk of heartattack.” What they didn’t say wasthat even their studies, funded bythe American Egg Board, showedthere were direct benefits toarteries from not eating eggs.

The U.S. Court of Appeals,unsurprisingly, found the claimpatently false and misleading.

The American Egg Board wasalso active on another front,issuing advice to its egg-producingmembers to exercise caution whenproviding footage to the media:

“Do not show multiple birds incages – they look too crowded andopen us up to activist criticism.Shots of two birds eating look ok.Don’t show farms that look hugeand very commercialised as thatwould be an open door to activistcriticism and critics of large animal

agriculture operations. Avoid shots thatshow a high-tech commercial farm and donot show rooms full of eggs – it is toooverwhelming for consumers.”

In other words, don’t show the truth!Now, when did you ever see an ad in the UK,either in print or on TV, that showed hens inintensive farms? Even worse, whenever aprogramme uses a bit of ‘wallpaper’ footageof hens they are always cosy, hobby, free-range birds and never battery or barn hens oreven proper, commercial free range, whichare equally as squalid.

Michael Greger MD is an extraordinaryman who, it seems, spends most of his lifereviewing all the latest science on healthand nutrition, as well as doing the kind ofdetective work I have relied on here. Heproduces daily videos of what he finds andif this is your area of interest I stronglysuggest you sign up (free) to receive them.He will be slowing down for a while as heis working on his next book but he has anenormous archive of past daily videos tokeep you informed (NutritionFacts.org).

He is no friend of the egg industry,obviously, and one of his recent findingswill make him even less so – that even just asingle egg a week may increase the risk ofdiabetes, the leading cause of lower limbamputation, kidney failure and new cases ofblindness. They also won’t be very pleasedby a new report in the journal BreastCancer. A meta-analysis of 13 studiesshows that egg consumption is associatedwith an increased risk of breast cancer.Eggsistential, man, eggsistential!

36 life

“Do not show multiple birds incages – they look too

crowded and open us up toactivist criticism.”

The American Egg Board


www.viva.org.uk 37

Books for life

My Beef with Meat: TheHealthiest Argument forEating a Plant-Strong DietPlus 140 Recipes. Rip Esselstyn, hardback, £14.99

Written by a big hunk of a fireman,this book packs a shed-load ofnutritional information into 36 shortchapters. The style is straight-to-the-point – Rip tells it how it is!

He offers an approach that cansave lives; “Plants are the bomb ifyou want to be healthy and preventdisease”. He uses engaging, true-lifestories and is an excellent myth-buster, taking down the usualsuspects; ‘plant foods don’t provideenough protein’ and ‘we aredesigned to eat meat’.

He blasts the paleo diet,explaining why eating like FredFlintstone is not a good idea anddenounces the Mediterranean dietas being based on misleadingmarketing and outdated science. Heslams the myth that meat is goodfor sex saying “the canary in the coalmine when it comes to heart diseaseis an underperforming penis” –blood needs to flow to all our organsnot just the heart!

This book provides an armoury ofammunition to counter thearguments put forward by meat-

eaters. People say they love theirsteak/ice-cream/cheese… Rip says it’san abusive relationship because theydon’t love you back – kick them out!

It’s also a family affair and Riprefers to his famous father, thesurgeon Dr. Caldwell Esselstyn. Rip’ssister, Jane, wrote the chapter onplant-based diets and sexual health inwomen. His wife, Jill, describes whattheir young children enjoy eating.

He likens being a vegan to being apioneer, an early adopter of a lifestylethat is fast becoming more prevalentand says the meat and dairyindustries should feel threatenedbecause the tides they are a-turning!

Enlightening, practical andsurprisingly funny too – My BeefWith Meat includes 140 mouth-watering recipes, includingCranberry-Polenta French Toast,Fire Brigade Stuffing, ABCDSandwich (loaded with vitamins A, Band C – and eat it outside to get D!),Summer Soba, Kale Pesto Pasta,Handstand Burgers, Chocomole andDamn Good Cookies. JUSTINE BUTLER

All books are available to buy online atwww.vivashop.org.uk/books

A Plate ofResistanceHélène Defossez, paperback, £10.99

A concise, well written, easy-to-read, intelligentpersonal manifesto making the arguments forveganism – a book you can devour in a couple ofhours. Meat eaters are not neutral, they make achoice. It is a commitment to something in a personaland motivated way as much as deciding to bevegetarian. Reaching forthat packaged meat in asupermarket meanscondoning andencouraging the violentsystem linked to itsfabrication.

The book neatlyexplores why society eatsmeat, why we shouldreject it and how we cannurture a kinder world.JULIET GELLATLEY

Vegan SidekickRichard Watts, paperback, £10

Vegan Sidekick must be the first book the Viva!Book Club has reviewed to have started life in thepopular postings on Facebook. Cheeky to the core,ridiculously silly and starkly honest at the sametime, this comic-cum-sketch book celebrates thefarce of being vegan in a non-vegan world.

Hypocrisies abound, from cat and dog ownerswho love their pets but happily feast on cute,innocent lambs, to the oft-said ‘but we have todrink milk to get calcium’. Highly recommended asyour go-to resource for vegan repartee – Wattshas injected some acid wit into often heavy, moraldebates. Expressingin comic form,somehow crosses thevegan/non-veganinvisible boundary,encouraging amutual chuckle and a little (vegan) foodfor thought.KATRINA GAZLEY


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www.viva.org.uk 39

Rethink Food –100+ DoctorsCan’t Be Wrong Shushana Castle and Amy-Lee Goodman,paperback, 435pp, £17.99

Time to debunk the myths, ignore the propaganda and ‘rethink’ food… asmedicine! Why not when the whole-food, plant-based variety can bothprevent and reverse disease – and over 100 experts say it’s so!

This colossal compendium of sound research and friendly advice from theworld’s top plant-based doctors, nutritionists and athletes arrives at anoverwhelming conclusion – a dairy-free, meat-free diet is the foundation ofgood health. Viva! & Viva!Health’s own Juliet Gellatley, Veronika Powell andDr Justine Butler all make contributions with their guides Wheat-Eaters orMeat-Eaters (p7), Acid Trip (p82), Defeating Diabetes with Diet (p159) andThe Health Consequences of Consuming Cow’s Milk (p205).

With over 20 chapters, it covers a spectrum of health and nutritionalissues, from why many believe our health is out of our control (not true!), tothe heavyweights of beating cancer, treating heart disease and decreasingthe risk of Alzheimer’s.

Not just for doctors, medical students and patients – but anyoneinterested in the science and who wants to do their body good.

The VeganPantryDunja Gulin, hardback,144pp, £16.99

So much more than a simpleshopping list with matchingrecipes for your veganpantry, Gulin’s extensiveknowledge of vegan flavour-pairing and ingredient staples – from tofu, nutsand legumes through to superfood heroes such aschia seeds, quinoa and kale – transform thiscookbook into an all-star cookery course, pleasingboth newbie vegans and the ‘I-make-my-own-seitan-from-scratch’ brigade alike.

Chapters include Breakfast & Brunch, Mains &Comfort Foods and the usual suspects – Salads,Snacks, Sauces & Dips and Something Sweet. Eachof the 60 recipes is deliciously presented, withfood artfully photographed on one side along withsmatterings of fresh ingredients, leading your eye(and tastebuds) to the next.

For an impressive but simple Hors d’oeuvre, trythe Courgette & Walnut Canapés (raw and easy toassemble) and for a flash-in-the-pan dessert, theCrêpes Dunjette are a healthy alternative, usingcoconut oil and agave in place of butter & sugar.

The Oh SheGlowsCookbookAngela Liddon, paperback, 313pp, £14.99

Famous for her ‘Green Monster’ juices (avocado,spinach, apple & lime), vegan blogger Liddonwholeheartedly shares her love of fresh, veganwholefoods, from breakfasts to desserts, in herfirst collection of blog-inspired, eat-me-nowphotographed recipes.

Liddon, who battled multiple eating disordersand chronic IBS, decided to take charge of hereating and feed herself healthy (and happy) with avegan diet. She never looked back.

Nourishing, satisfying and balanced recipesinclude the crowd pleasing cashew-based, ‘cheesy’Life-affirming Warm Nacho Dip, to the colourful andoh-so-moreish Protein Power Goddess Bowl. Welove the Homemade Staples chapter which includeseverything from Crunchy Maple-Cinnamon RoastedAlmond Butter to 5-Minute Enchilada Sauce.

All books are available to buy online atwww.vivashop.org.uk/books

FarmageddonPhilip Lymbery with Isabel Oakeshott, paperback,411pp, £12.99

As the title suggests, this read is an alarm-bell-clanging, wake-up call to confront the destructiveways in which we globally use animals for food.

There is no finger pointing at any single fault,rather it is the collective responsibility of humansfor knowingly (and at times unknowingly) abusingthe planet and its resources to make profit, ensuregreater yields, to beat the competition or to satisfyfood cravings – the list is long. The consequence is that our greed is reachingArmageddon-like proportions.

Philip Lymbery, (CEO of Compassion in World Farming) alongside IsabelOakeshott (Sunday Times’ Political Editor) and a camera crew travelled tothe factories, fields and homes, east to west, witnessing first-hand the truecost of intensive farming, antibiotic-resistant superbugs, the decimation ofwildlife and the malnourishment of peoples.

Unfortunately, the answer to this alarming epidemic is not, according tothe authors, a rejection of the foods that cause the problem but rather aserious rethink of our food industries and modern farming methods. Thisstance reflects the positions of their organisations and is not Viva!’s view.

ALL REVIEWS BY Katrina Gazley


20 YEAOUR UNDERCOVER WORK is one ofthe most important things Viva!does. It exposes animal suffering,shatters mythical images and showspeople exactly what happens to theanimals they eat.

Ignorance is the greatest obstacleto change. When people don’t know– or don’t want to know – it is Viva!who shatters their complacency.How, otherwise, do consumers getto see behind the closed doors offactory farms and slaughterhouses?The Government doesn’t show themand neither does the industry butwe do – and that is why the picturestories we place in national andregional media are so vital.

How can we bear to go insidethese places? Because we know thatmillions of people will see the heart-breaking images we go undercover

to gather. In fact, over our 20-yearsexistence, we have reachedhundreds of millions of people in theUK and beyond.

Experience has taught us how toskilfully target the media and wehave established excellent contactswith journalists on some of thebiggest titles. Partly as aconsequence, meat consumptioncontinues its long-term decline andwe, in our 20th anniversary year,can proudly say: “Viva! has playedan enormous part in this.” And it iswhy, with your continuing support,we will carry on going inside theshameful places that abuse animals.

Here are just a few of thehighlights (lowlights) from the pasttwo decades. You, our supporters,made this possible. Thank you,thank you, thank you!

saving an– and making

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YEARS animals

ing headlines!

www.viva.org.uk 41


42 life

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THIRTEEN-YEAR-OLD Billy Cliffe, from Moreton in Wirral,has been a super-active supporter of Viva! since he wentvegetarian in 2013 – with our help. We wanted to sharehis enthusiasm and hard work with all our other eageryoung supporters out there so we asked him to answer afew questions. You’ll see what an inspiration he is!

What made you decide to become a veggie? “I made the decision to go vegetarian after watchingvideos, reading up online and talking to Viva!. All thefriendly people there explained in depth how, with allthe delicious foods and mock meats now available, easyit was to go veggie. More than that, it would help theenvironment, people and, most importantly for me,animals. Everything seemed positive about goingvegetarian so there was nothing to lose!”

What do you most like about being veggie?“Helping animals, that’s the main thing! I love the fact Iam not contributing to the death of thousands ofanimals every week. Another brilliant pro is all the newfoods it has opened me up to. When I ate meat, I mustadmit I didn’t eat a lot of vegetables or fruit, but now Ieat loads and feel better for it.”

How did your family and friends react? “My parents were very supportive when I explained thatI couldn’t eat meat or fish any longer because I felt itwas wrong to kill animals and farm them under such badconditions. I like to try different foods and my familynow enjoy some of my cooking – a few nights ago Imade a rice noodle stir fry with loads of different tastessuch as garlic and spices. Of course, when my friendscome around they eat veggie with me and love to tryfood they wouldn’t get at home. My favourite dish is asoy bean burger!”

What else have youdone for theanimals? “In school, I did apresentation aboutanimal rights, againwith the help of Viva!,who provided lots ofinformation andleaflets to give out. Idid a talk to my localradio stations aboutmy concern for thewelfare of animals inmeat production andhow easy it is to bevegetarian. Morerecently I wrote a letterto the Department ofEnvironment, Food and Rural Affairs (DEFRA) about foie-gras. I want to do more talks and create awarenessof the cruelty involved with animals and fish – andeventually turn vegan.”

Why do you like Viva!? “I really do like Viva! because without the enormoushelp I was given I wouldn’t be vegetarian. I like thefact that I can easily contact people who arefriendly, helpful and full of advice. Viva! alwaysreply quickly to my messages and helped mefind my local animal rights group. I alsocouldn’t have done the presentation andradio talks without Viva!’s information.”

youthnews

www.vivaactivists.org.ukwww.viva.org.uk/facebookwww.twitter.com/vivacampaigns

www.viva.org.uk 43

Thank you Billy, you’re an absolute star! Keep up allth e good work you’re doing for th e animals!

If you’re a young supporter and would like to getinvolved, head to www.vivaactivists.org.uk for ideas onhow to get started, or email us at [email protected] foradvice and information. We’re always happy to help!


Beat Cancer gives helpful tablesshowing what foods to eat,advocating a healthy, varied vegandiet filled with organic fresh fruitand veg, nuts and seeds, pulses andwholegrains. In eating to beatcancer we’re advised to cut outdairy products, processed meats,refined sugar, refined oils preparedat high temperatures, foodscontaining preservatives, colouringsand artificial flavourings and replacewhite bread, pasta and rice etc withwholegrain. We should also cut outor vastly limit the amount of meat,fish, eggs, alcohol and coffee. Andmost definitely, get rid of salt!

Mustafa and the salt connectionI was intrigued to learn aboutMustafa’s motivation – what madehim study physics and why, as aneminent neurobiologist, he switchedto cancer biology: “I was from anearly age fascinated by the body’selectrical characteristics when I builta radio transmitter and got severalelectric shocks! I studied physics andit taught me to understand thephysical universe. I then moved intobiophysics and studied electricalsignals in the brain, which taughtme how to understand the biologicaluniverse. And now I’m dealing witha pathological universe: cancer.”

Mustafa continued: “It is acceptedthat electrical signals are importantin the brain, heart and muscles so Iwanted to know, 1, do cancer cellsgenerate electrical signals and, 2, doaggressive cancer cells differ fromthose that are benign?” Research byMustafa and others has shown thataggressive cancer cells – thosecapable of spreading – areelectrically excitable and it is thisthat makes them hyperactive,invasive and able to spread.

“Aggressive cancer cells act likenerve cells in a state of seizure in an

epileptic brain,” he tells me. Thishappens because those cancer cellgenes that control the sodiumchannel are turned on and sodiumfloods inside, making them excitable.“So, now we’re developing drugs toblock the sodium channel andcontrol the metastatic spread. Thegood news is that the drugs are notchemotherapy (the side effects arenot so severe). A cancer cell will notreproduce out of control withoutthis mechanism.” Mustafa believeswe need to change our attitude tocancer and accept that we can livewith a primary tumour, so long as itis under control and cannot spread.

He also points out: “Our maindietary source of sodium is salt – it’sa good idea to eat a low salt diet!”Also, guess what increases theexpression of the sodium channelgene? Hormones and growthfactors, most of which we consumefrom dairy products. Foods whichnaturally block the sodium channelsinclude chilli peppers, red grapeskins and green tea.

In 2002, Mustafa established acharity which runs the Amber CareCentre in North London, a drop-incentre for anyone affected by cancer.He believes the best cure isprevention and we should all adopthealthier lifestyles – not only abetter diet but also, for example,increase our exercise (whichamongst other things, modifies theaction of hormones and growthfactors), and reduce ourconsumption of alcohol andexposure to pesticides, perfumes andplastics. And, of course, we shouldstop smoking!

He also believespassionately invigilance and tellsthe story of arelative who, inhis late 30s, calledMustafa andmentioned that herecently had alittle blood in hisurine and whatshould he doabout it? Mustafareplied that as ithadn’t recurred hecould do nothing;on the otherhand, it was not

normal so it was better to take action.Two weeks later, Mustafa sat with hisrelative in a London hospital lookingat his X rays. He says: “One kidneywas the size of a tennis ball, the othercancerous and the size of a football,looking like it was going to explode.They operated and he’s still very muchalive and kicking! One bit of blood inhis urine saved his life.”

If you have cancer, it is imperativeto seek specialist care from anoncologist – and ideally one in ateaching hospital that is doing activeresearch. Never try to treat cancerthrough lifestyle changes,complementary therapies or dietalone. “Cancer is like a juggernautrampaging through the bodyuncontrolled. Diet is only one elementin helping to stop it but on its own, isnot enough.” It is vital that cancerpatients seek conventional therapieswhich very often do work, alongsidesuitable complementary therapies andpsychological support.

Finally, I asked Mustafa if hebelieved health and cancer charities doenough to prevent cancer throughdietary advice. He declared: “Thegovernment and health charities say‘eat a healthy diet’ and it’smeaningless – it is not good enough.It’s an easy option but what does itmean?” So I ask whether GPs andoncologists would ever explain topatients the links between animalproducts and cancer? “At the end ofthe day, what will count is scientificevidence. Even the pharmaceuticalindustry, with its power to manipulateevidence to their advantage, will notstop the truth, it will just take longer.”

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Beat Cancer by Prof.Mustafa Djamgoz &Prof. Jane Plant ispublished byVermilion and isavailable from Viva!(£14.99 plus £3.95p&p). Call 0117 9441000 (Mon-Fri) orsend a cheque withyour order andaddress to Viva!, 8York Ct, Wilder St,Bristol BS2 8QH orbuy onlinewww.vivashop.org.uk/books/beat-cancer.

“Even the pharmaceutical industry, with its powerto manipulate evidence to their advantage, will notstop the truth – it will just take longer”

CONTINUED FROM P25


www.viva.org.uk 45

A brilliant painting by Viva!’shighly-talented Philip McCulloch-Downs will be auctioned at ouranniversary dinner with allproceeds going towards ourcampaigns for animals. Acrylic oncanvas, it measures 20in by 16in.

Philip gives his rationale for hisvibrant painting: “I was originallyinspired to paint an early versionof the Green Man in 2002 afterattending the ceremony markingthe opening of the new Viva!Offices in Bristol. I was moved andhorrified by the speeches madeabout factory farming whichstarkly highlighted the facts.

“This formative event in myartistic and everyday lifeeventually lead to a change in mypainting themes, as well as to mybecoming vegan. It also, of course,inspired me to volunteer at theViva! office, which then led to apermanent job. After more than adecade working here as themerchandising officer it is a greatpleasure to be able to offer myvery latest artwork – a newversion of The Green Man – forauction to raise money for theorganisation that genuinelychanged my life.”

On the back of the picture andon the frame is poem by Philipabout the Green Man, a few linesof which appear above.

The Green Man –going, going…

Th e keeper of th e forestTh e guardian of th e green

Th e spirit of th e woodland worldTh e man who walks unseen

Can’t make it to the dinner? You can still entera bid online at www.viva.org.uk/auction


Fresh n’ Fruity Whether your mane is in need of protection, moisture orvolume, Desert Essence’s hair-care relies on nature’sharvest to bring out the best in your hair – and yourmood. Made from sweet-smelling and invigoratingorganic fruits, oils and extracts, without the need fornasty chemicals or animal testing. Choose fromItalian Red Grape for colour-treated hair;Coconut for dry, mature hair or Green Applefor fine, limp hair. 237ml. £8.99

Salad Samurai No summer kitchen should be withoutthis superfood saviour of a cookbook.The authoress brings wilted greens andshunned salads back to life in hereclectic collection of cutting-edge andultra-tasty vegan recipes. Dig your forkinto Tempeh Bacon Wedge Salad orDevilled Kale Caesar Salad and SearedGarlic Chickpeas. Never eat boringbagged salad again!Terry Hope Romero,Paperback. £11.99

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Get summer fresh atwww.vivashop.org.uk

or call us on 0117 944 1000(Mon-Fri, 9-5)

Fresh picks forsummertime frolics

from the Shop

Beach BumNo trip to the beach would becomplete without a colourfulsummer tee – great forsplashing around in andprotecting skin from the sun.Our kids’ tees are madefrom a poly/cotton blendwith extra strong seamsfor active young ones.Pictured: I LoveChickens tee inHeather Green andGotta Face, Don’t EatIt tee in CaribbeanBlue, both availablein sizes S (6-8), M(10-12), L (14-16).£10.50

Thirst QuencherHandy travel-size, reusable drinks container thatkeeps drinks cool and the planet too – made fromstainless steel so no polluting plastic allowed here.Printed with Viva!’s ‘Thirsty 4 Change’ slogan.Supplied with a sports lid to prevent leaking duringadventurous outdoor activities. Available in Green orPurple. 500ml. £9.50

P is for PicnicOur best-selling, animal print lunch bags really comeinto their own during picnic season. The foil-lined innerkeeps food insulated and cushions delicate snacks.

Made from 90 per cent recycledplastic bottles so sturdy andwipeable. Available inWoodland Animals or ApplePrint. £4.95


www.viva.org.uk 47

The Safetyof SoyaBy Dr Justine Butler &Veronika PowellViva!Health CampaignersOne of the world’s most successfulmyths is that soya foods are the spawnof the devil and damage your health.Our health campaigners have trawledthrough the latest scientific research toupdate and expand our factsheet, TheSafety of Soya, and they blow thatmyth right out of the water.

Soya has a wealth of healthbenefits and not a single one of themany cautions that circulate on theinternet stand up to examination.This serious piece of work identifiesthat soya promotes good hearthealth, is excellent for bones, canreduce menopausal symptoms andplays an important role in reducingthe risk of breast, prostate andseveral other cancers.

Perhaps the most concerningnegative claim of all is that soyainfant formula can potentially be‘gender bending’ – changing thegender of babies. The authors pointout that soya formulas have beenfed to millions of babies over thepast 50 years with no reports ofnegative effects. The science entirelysupports them in this observation.

Although a scientific review of theevidence with dozens of references,the eight-page The Safety of Soya iseasy to read and a wonderfulreassurance that a vital foodstuff,consumed by many vegetarians andvegans, is not merely ‘okay’ but apositive contributor to good health.

The Safety of Soya costs 90p (incp&p) from Viva!, 8 York Court,Wilder Street, Bristol BS2 8QH –cheque payable to Viva! Or ring 0117 944 1000 (9am – 5pm). Onlinewww.vivashop.org.uk go tomaterials>factsheets

There is a long history of people safely consuming soya beans,dating back to the 11th century BC (3,000 years ago) in theEastern part of Northern China. The period from the first centuryAD to the 15th-16th century saw the introduction of soya beans inmany parts of Asia, including Japan and India, and in 1765 thesoya bean was introduced to the USA (JHCI, 2002). Since then, ithas become an important part of the diets of many populationsand in more recent years has found favour with vegetarians andvegans because of its versatility, many nutrients and healthbenefits. However, as the popularity of soya has grown, so has thenumber of critics questioning the benefits of this humble bean.

Nutritional valueSoya (Glycine max) is a particularly good source of protein as itcontains all eight essential amino acids (protein building blocks)which the human body needs. It is also a rich source ofpolyunsaturated fatty acids (including the ‘good’ fats – omega-3s)and is free of cholesterol. Compared to cow’s milk, soya milkcontains less saturated fat and more unsaturated essential fattyacids, which can lower cholesterol levels.

Soya products provide an excellent source of disease-bustingantioxidants, B vitamins (including folate) and iron. Calcium-fortified soya products such as soya milk and tofu provide avaluable source of this important mineral without the saturatedanimal fat, animal protein (casein) and cholesterol found in dairyproducts. One serving of 200ml (7 fl oz) of Alpro soya with addedcalcium and vitamins (blue pack) contains 30 per cent of therecommended daily amount (RDA) of calcium – equivalent tocow’s milk. It is also fortified with vitamin B12 and 200mlprovides 80 per cent of the RDA of this important nutrient.

Many soya foods also contain valuable fibre which is importantfor good bowel health and can also lower cholesterol. Soya foods,particularly those made from whole soya beans, offer a wide rangeof nutritional and health benefits.

PhytoestrogensPhytoestrogens are natural substances found in many fruits,vegetables, dried beans, peas, and wholegrains. Isoflavones are atype of phytoestrogen found in soya beans. Soya isoflavonesinclude compounds called genistein, daidzein, glycitein and equol.Each gram of soya protein in traditional soya foods providesabout three to four milligrams (mg) of isoflavones (Messina andRedmond, 2006).

The chemical structure of phytoestrogens is similar, but notidentical to, human oestrogen and many of the beneficial effects –and supposed health risks – of soya foods are thought to berelated to the presence of phytoestrogens.

Phytoestrogens can act in a similar way to the hormoneoestrogen, but they are far less potent (Coldham et al., 1997).Some phytoestrogens (isoflavones) are estimated to be between100 and 100,000 times weaker than the oestrogens that occur

naturally in humans (Messina et al., 2006).It is thought that phytoestrogens can have a normalising effect on

the body’s natural oestrogen levels (Kurzer, 2000) – if a woman has ahigh oestrogen level, phytoestrogens may reduce it by binding tooestrogen receptors and blocking some access from the strongeroestrogens. When oestrogen levels are low, such as in postmenopausalwomen, the weak effect of phytoestrogens can slightly increase thebody’s oestrogen and so relieve menopausal symptoms.

Soya isoflavones have been a part of the diet of millions ofadults and children in Asia for centuries and are generallyregarded as extremely healthy. A 2003 review came to theconclusion that the current scientific literature, taken as a whole,shows that isoflavones from soya foods are completely safe(Munro et al., 2003).

Over the last few years we have heard how soya is a very good source of nutrients and can protect againstheart disease, certain cancers and may reduce the risk of osteoporosis and menopausal symptoms; it mighteven help boost brain power. However, not all the reports on soya are favourable; the health benefits havebeen questioned by some while others have gone even further, launching a vigorous anti-soya crusade. Theresult is confusion – people don’t know what to believe. Viva!Health has looked at the research in its entiretyand sets the record straight.

The Safety of SoyaViva!Health examines the latest science on soya. Wegive you the facts on the wealth of health benefitsand the supposed risks of the humble soya bean

By Dr Justine Butler & Veronika Powell MScViva!Health Senior Health Campaigners

Cha

rity

num

ber

: 103

7486

Viva!Health, 8 York Court, Wilder Street, Bristol BS2 8QH. Tel: 0117 944 1000. Email: [email protected] Web: www.viva.org.uk/health FS10

Hurraw! Sun ProtectionBalm SPF 15Packed full of cold pressed oils to moisturise, protect andheal. Contains juicy tangerine, Roman chamomile and a hintof vanilla – nourishing and calming for your lips. 4.3g. £4.49

Get your summer essentials from the Viva!Shop online www.vivashop.org.uk or call us

on 0117 944 1000 (Mon-Fri, 9-5)

Love the sun? Love your skinSkin soothers before andafter your fun in the sun Proudly

vegan andcruelty-freeJason Mineral

NaturalSunblockSPF 30Vegan, fragrance-freeprotection from the sunfor even the mostsensitive skins. 113g.£13.99

Jason 98%Soothing AloeVera GelReplenishing after-sun care,enriched with Allantoin and Pro-Vitamin B5. Suitable for thewhole family. 125g. £3.99

Nourish GoldenGlow ToningBody Shimmer Light-reflecting particles, even skintone, giving a smooth lustrousappearance and a naturally healthy,sun-kissed glow. 100ml. £25

PacificaIndianCoconutNectar All natural, roll-on perfumewith an ambrosial andsensuous blend inspired bytravels to farawaydestinations. 10g. £12


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www.viva.org.uk 49

Viva!’s merch buyer, Katrina Gazley, sips, sniffs, savours and samples herway through the latest and greatest vegan must-haves

Scoff�til you dropBorn out of a desire for quality confectionery thatwasn’t laden with dairy or junk – long-time vegan,Jane Hersey, created Scoff – a truly artisan approach tothe sweet stuff of life. Scoff fudge is lovingly made insmall batches and currently available in Vanilla,Chocolate, Ginger, Coconut and Toasted Almond, andthe newest flavour, White Chocolate with Raspberries(yes, vegan white chocolate fudge has arrived!).

Although fair-trade sugar is the main ingredient, the addition of soyacream and a decent amount of other natural ingredients, from toastedalmonds to crystallised ginger, help create a well-balanced and flavourfulbite. This isn’t tough or chewy fudge but melt-in-your-mouth morsels that farsurpass any other fudge we have tasted. Each 150g bag is hand-tied withribbon, costs £3.50 and can be purchased online fromwww.scoffsweets.co.uk.

Hands off my nougatVivani’s White Nougat Crisp bar will have you checking over your shoulderfor stealthy, chocolate-loving thieves – it’s that good. This bite-size bar is acreamy concoction of organic rice milk, hazelnut paste, cocoa butter andsatisfyingly, crunchy bits of caramelised hazelnut – a moreish veganalternative to white chocolate and with a nougaty twist.

Vivani’s entire vegan range of chocolate is made to a high ethical standardin Germany using organic ingredients and unconventional flavours, includingDark Nougat, Black Cherry and Almond Orange. Each bar is a snack-sized

35g, so sharing this treat is neither optional noradvisable! RRP from 99p. Available to

purchase from selected healthfood shops or online from

www.vivashop.org.uk.

GIVEAWAYThree hungry winners

will receive five bags ofScoff Fudge each (1 of each

flavour). To enter, [email protected] with ‘Scoff

‘til you drop’ in the subjectheading. Please include your

name and address.Closing date October

1, 2014.

lifestyle

GIVEAWAYFive lucky winners will

receive a vegan gift pack ofsix Vivani Chocolate Bars. To

enter, email [email protected] ‘Hands off my nougat’ in

the subject heading. Pleaseinclude your name andaddress. Closing date

October 1, 2014.

Pure PudsKickstart your picnic-planning with little pots of pure pudpleasure from Pudology. Catering for the dairy-free andgluten-free market, these attractive, creamy desserts aremade from coconut milk in place of dairy, adding anaturally sweet and fragrant base to each flavour pot.

With four exceptionally tasty puds to choose from;Banoffee, Chocolate, Lemon and Strawberry, there is asatiating mouthful to suit every palate and dietarypersuasion, from zesty and zingy to dark and decadent.Coming out tops was the cheesecake-like Strawberrypud, with its layered biscuity base and tangy whippedstrawberry filling – a light but delightful end to a meal.For dining affairs of the more fancy variety, this pudpairs well with a glass of champers too!

The Pudology range is available from selectedSainsbury’s and Waitrose stores nationwide, or onlinefrom Ocado www.ocado.com. RRP £3.45 for two x 85g puds.


SPECIALOFFER

Viva! supporters save 10% using the

discount code‘vivavegansrock’.

Valid until3/10/14

life50

Ethical homewares are a bit of a nichecup of tea but vegan-owned Magpieare reaching out to the masses onemug at a time with their extensiverange of trend-setting and animal-adorned, bone-free china, accessoriesand stationery. All products arecertified vegan and manufacturedwith a respect for nature withoutcompromising on design or quality.

Magpie’s designer-led range of

ceramics use a mixture of threeclays (kaolin, quartz and feldspar),unlike most shop-bought chinawhich contains 50 per cent animalbone. Their bags and purses arecrafted with cotton or pleatherwhilst notebooks are made from100 per cent recycled paper.

Each distinctive range stems fromartist collaborations; the Abodecollection features Scandi-inspired

geometric shapes with colourful animalsilhouettes; the Beasties collection hasa more countrified, tweed themewhere badgers, stags and foxesgracefully roam. Prices rangefrom £8.50 for a mug gift set to£26 for a set of three cake tins.

The full range (there areover 12 different collections) isavailable to admire online atwww.magpieline.com.

MagicMoisturisersMuLondon’s rich and restorative moisturisers are made from scratch inLondon by ethical founder, and self-appointed cream whipper, Boris.Designed to be used sparingly, a pea-sized amount does the job and unlikeother moisturisers, MuLondon’s organic creams contain 100 per cent activeingredients (that means no added water) so are super concentrated andready to work their magic with minimal effort.

I tried the Organic Marigold, Frankincense & Myrhh Cream, which isrecommended for both daytime and nightime skin protection – not just foryour face but your whole body. The easilyabsorbed shea butter and jojoba oil base was atreat for my dry, garden-ravaged hands and theessential oil blendleft a lingering softand spicy scent.For sensitive,irritated skin, theRose, Rosehip andRosemary Creamcombo soothes; forultra-dry joints andbends the WhiteChocolate Elbow,Knee and HeelCream does the job(and smells goodenough to eat!).

Prices range from RRP £13 for a 150mlcleanser up to £19 for a 60ml moisturiser.All moisturisers and cleansers are thoroughly cruelty-free and available topurchase online from www.mulondon.com.

To enter each of our amazing Lifestyle Giveaways by post, please send your name and address to:the title of the giveaway (eg ‘Scoff ‘til you drop’), Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH

Paint the townNail varnish has finally shed its eco-nightmarereputation with the launch of Fairypants’ sparkling rangeof cruelty-free and vegan varnish. Not only is thisvarnish free from animal cruelty (tested on willinghumans only!) but also the five industry-wide nasties ofDibutyl Phthalate, Toluene, Formaldehyde,Formaldehyde Resin and Camphor.

The Country Garden range (pictured) comprises fivepastel shades – Rose, Buttercup, Mint, Lilac and Bluebell– all with tiny black speckles of glitter and an opalescentsheen for a discreet glamour. If pastels are too tame foryour digits, slap on one of the neon varnishes fromFairypants’ Myth range and go wild! Easy to apply andremove and with reasonably lasting coverage. RRP £3.99each. Available to purchase from www.vivashop.org.ukand www.fairypants.co.uk.

Herbivore Home

SPECIALOFFER

Viva! supporters save25% when they entercode ‘VIVA25’. Valid

until 01/09/14

GIVEAWAYOne thirsty winner will

receive an amazing AbodeFour Cup Espresso Set (worth

£22.50). To enter, [email protected] with

‘Herbivore Home’ in the subjectheading. Please include yourname and address. Closing

date October 1, 2014.


Welcome to Viva!life’sbrand spanking newsection devoted to allthat’s new and cool whenit comes to veggie, veganand ethical businesses.We believe that you arewhat you eat but alsoyou are what you buy, sowhy not support thesenew businesses that aremaking a vegan splash ina not-so-vegan ocean!

www.viva.org.uk 51

V-BizSpotlight

Veganbnb Travel

The MightyBurger CompanyMasterminded by two hip young vegans, TMBC ischallenging the faux meat ‘beans & breadcrumbs’market with their new tasty range of traditionalburgers with a little vegan ‘oomph’. Currently, youcan chow down on either the Original Flavour orthe fiery Cayenne Pepper Mighty Burger, bothavailable to buy for £3.49 for a pack of two fromwww.themightyburgercompany.co.uk.

Seed &Bean Ethical pioneers and fair-tradefavourites, Seed & Bean havere-launched their 18 strongrange of chocolate bars (12 ofwhich are vegan) as‘Kaleidoscopic Moments ofPleasure’. Blending naturalingredients with contemporaryand creative flavour pairings,from the summer-holidayinspired Dark Cornish Sea Saltto the easterly exotic DarkLemon & Cardamom. Each 85-100g bar is gorgeouslywrapped up in a kaleidoscopeof colour and contains single-origin cocoa beans from smallscale cocoa growers in theDominican Republic, Ecuadorand Sao Tome Islands. Takeyour cocoa trip to the wild sideby visitingwww.vivashop.org.uk for awide variety of vegan Seed &Bean bars from £2.29 – £2.45.

Finding a niche in the much-hogged travelmarket, Emma Fry, founder of VeganbnbTravel, invites veggie (& non-veggie!)wanderlusts to experience ‘consciousconsumerism and trade’ in Spain andGuatemala – all without the added worry oftrying to hunt down vegan nosh, plan their

itinerary or find an ethical place to stay. Onthe ball and utterly charming, Emma is theperfect host for your exploitation-free holidayof a lifetime. To book your holiday, visitwww.veganbnbtravel.com or [email protected].

Marchpane& MedlarBaked in Bristol, Marchpane &Medlar are icing the way (onedelicious vegan cake at a time) forgourmet vegan desserts that rivaltheir non-vegan counterparts. Set-up as a catering business toshowcase their striking, vibrant andstylish creations – aiming to beambassadors for ethical andsustainable cuisine – M&M willtackle all your sweet requests, fromwedding cakes to canapés andamuse bouches. Curb your cravingat www.marchpanemedlar.co.uk oremail [email protected].


52 life

Viva! is proud to work with alot of like-minded individualsand businesses to helppromote a cruelty-freelifestyle for all and to bringyou (our members!) amazingdiscounts on vegan productsand services. The followingbusinesses have recentlyjoined our Supporter’sDiscount Scheme and/orhave become Viva! SymbolHolders – check them out!Don’t forget to mention thatyou are a Viva! Memberwhen making a booking or purchase.

For our complete listing ofover 200 supporterdiscounts and offers, visitwww.viva.org.uk/resources/classified/discounts

MARCHPANE & MEDLARVegan gourmet catering including weddingcakes and sweet buffets in the South West. 07970 976911 www.marchpanemedlar.co.uk15% on orders. Delivery in the Bristol areaand South West only.

NAE VEGAN SHOESFashion withcompassion, veganshoes for men andwomen, handmade inPortugal. [email protected]% on all orders.

VEGANBNB TRAVEL Tour Spain and Guatemala with your very ownvegan guide, ethical and sustainable travel. [email protected]% discount for all trips in both Spain andGuatemala. Special conditions apply.

VEGANTUCK BOXAnimal-freemonthlymail-orderschemewith uniqueveganedibles and gifts. 07773744675 www.vegantuckbox.co.uk10% off your first single or monthly box. Viva!members must enter special code.

WILL’S VEGAN SHOESAward-winning men & women’s footwearmade to a high standard and oh so stylish.

0207 7487415 www.wills-vegan-shoes.com10% off all orders. CheckViva!’s Facebook page forone-off special discounts.

Business Supporters

Get some veggie cred – sign-up yourbusiness to our Supporter’s Discount

Scheme (it’s FREE!) or use the Viva! Symbolon your products (from £50 per year).Contact [email protected] or visitwww.viva.org.uk/viva-supporters-

discount-scheme

Can we help you with our:l Catering Guidel Healthy-living Handbookl UK List of care homesl Recipe service and nutritional advicel Charitable grants from The Vegan Fund or The

Vegetarian Fund to help with independent living,respite care or similar?

Donations to help our work are welcomed

www.vegetarianforlife.org.ukOr phone: 01683 220888

The advocacy charity for oldervegetarians and vegans

THANK YOU to

…for making Viva! your guest of honour atVegFest Bristol in May. We had a fantasticthree days meeting thousands of lovelypeople and raising funds to save animals.There was an amazing array of vegan stallsand live music. We look forward to LondonVegFest, Sept 27-28 at Olympia, where weare joining together to promote Go VeganWith Viva! at VegFest.www.london.vegfest.co.uk


HOLIDAYS – ENGLAND HOLIDAYS – WALES

HOLIDAYS – IRELAND

HOLIDAYS – SCOTLAND

EAST SUSSEX LONDON

OXFORDSHIRE

SHROPSHIRE

LAKE DISTRICT

The perfect place to Rest the Soul & Nourish the BodyVeg Soc Award Winning BreakfastPacked with nutritious food and

oozing 5 star reviews,this tiny B&B is aperfect delight

Cockermouth, Cumbria0776 567 5530

Lakelandliving

Please visitwww.veggielakelandliving.co.uk

Bed & Breakfast

B&B – LONDON: Centrallylocated in comfortable familyhomes. Direct transport toWest End, theatreland andairport. Lots of restaurants andshops. TV in rooms. Doubleroom £54 pn, single room £42pn. Children’s reduction.Continental breakfast. Tel: 0207385 4904www.thewaytostay.co.uk

NORFOLKNorfolk – two bed bungalow in Snettisham, sleepsfour. 1 mile from Beach, 200 yards from RSPBreserve. Dogs Welcome. Tel: 01285 670187www.norfolkcoastalholidayhomes.co.uk

Heyford Vegan Bed & Breakfast in rural NorthOxfordshire. Easy access Oxford, Blenheim,Rousham, Cotswolds, Oxford Canal. Dogs welcome.WiFi available. Train station and bus [email protected] 340 664 / 07773 262 [email protected]

The Ferns B&B in the historic market town ofNewport, Shropshire. Exclusivelyvegetarian/vegan. Central location for touringStaffordshire & Shropshire. Period town house. Tel: 01952 812174 www.thefernsshropshire.co.uk

CARDIGAN BAY ABERPORTHcomfy quiet rural cottage10mins walk safe sandybeaches and coast path. Sleeps 4. 01239 [email protected]

West Cork – Vegetarian self-catering apartments. Peaceful,wooded surroundings. Organicvegetables and wholefoodsavailable. Green Lodge,Ballylickey, Bantry, Co Cork.Tel: 0035 3 2766146 Email:[email protected]: http://homepage.eircom.net/~greenlodge

Highland ScotlandCuildorag House VegetarianB&B from £32.50 Eveningmeals available. Stunning westcoast scenery, near Ben Nevis,Glen Coe.Web: www.cuildoraghouse.comTel: 01855 821529

www.viva.org.uk 53

Classifieds

RUN A B&B?Get bookings through the Viva! DiscountScheme. Contact [email protected] for details

HOLIDAYS – FRANCE

Le GuerratRe-Opens!

Vegan B&B in the beautifulFrench Pyrenées. Spacious and

relaxing rooms in a calmwooded valley, home-grown and

home-made organic eveningmeals, rates kept low.

Contact: Susan or Trevor, LeGuerrat, 09420 Esplas de Sérou

Tel: (0033) 5 61 96 37 03

E-mail: [email protected]

Vegan & Veggie spa B&BEvening MealsMassage TreatmentsHot TubThe Charente [email protected]+33 (0)545 84 91 79

Under TheLime Tree

Get noticed! To book this space for

a great rate, callKatrina now on 0117

944 1000


54 life

Looking for friendship, love or even a new business partner?Well, Viva!life Personal is the place to come! It’s simple andeffective, and good value for money with prices starting from£8 for a 20-word lineage advert.

Personal

CHARITIES & GROUPS

Recently published book.Swimming with a wilddolphin, 20 years opposingdolphin slavery and how acampaigner was targeted.www.dolphin-lover.me.uk

Oppose animal slavery?Then put a testimony forfuture generations,www.animalslavery.net

Adventurous woman vegancompanion sought forAfghanistan or India trip inautumn. Help with airfare ifneeded. Please reply to Box56/1, Viva!, 8 York Court,Wilder Street, Bristol BS2 8QH

Male, strict vegan, slightlybohemian, full onhumanitarian, activist, Nosense of humour.Correspondence/spiritualfellowship/possrelationshipwith similar woman 40-61.Prerequisite; shy twinkle ineye, not believing you are 40-61 and still want to change theWorld! Please reply to Box56/1, Viva!, 8 York Court,Wilder Street, Bristol BS2 8QH

Totnes Kids have fled homeso ‘Ozzy’ and I are lookingfor similar pair to roam theSW coast path andDartmoor with frequentstops at tea shops/pubs.Passionate about animals.Call Cathy on 07968507953

The Followers of the Way.The Bible, Mystery Teachinglost and retrieved, AntonyBates commentary, send six2nd class stamps. Pleasereply to Box 39/2 Viva!, 8York Court, Wilder Street,Bristol BS2 8QH.

Matthew, creative artistwishes to contact otherViva! Supporters withME/CFS for mutual support,correspondence any media,and possible meet-ups etc.Please reply to Box 56/2,Viva!, 8 York Court, WilderStreet, Bristol BS2 8QH

Inventor working on a newform of clean unpollutingmotive power seeksaccommodation withgarage – anywhere, remoterural area would ideal – torent or buy. Also veggiefemale companion withoffice skills and an interestin engineering. Please callGeorge on 07527179715

Attractive Lady, 60, Slim,Vegetarian (cat-owner).Likes Socialism, SeeksGenuine Male/FemaleFriendship/Holiday 2015France. Lives Somerset(Yeovil). Please reply to Box 56/3 Viva!, 8 York Court,Wilder Street, Bristol BS2 8QH.

If you are a vegetarian or vegan keen on the non-exploitation of animals and the environment, an

appropriate overseas aid charity to support is:

VEGFAMRegistered Charity No 232208 Inland Revenue Ref XN8555 & XAD67AG (Gift Aid)

VEGFAM “feeds the hungry without exploiting animals” – the fragile environment cannot

support TWO populations – humans and their food animals. Since 1963, VEGFAM has been

raising funds to alleviate hunger, thirst and malnutrition and starvation – helping people in over

40 countries by financing sustainable self-supporting plant food projects and safe water supplies.

VEGFAM helps people to help themselves by providing funds for seeds and tools for vegetable

growing projects, fruit and nut tree planting, irrigation and water wells and emergency feeding in

times of crisis and disaster. Food security prevents malnutrition and starvation. Using plant foods is

a far more efficient and sustainable way of addressing hunger overseas. VEGFAM is professionally

operated, entirely by volunteers, so as much as possible is spent on famine relief projects.

GENERAL DONATIONS paid into a/c No 65023307 00 (The Co-operative Bank plc, 247 High

Street, Exeter EX4 3QB Sort Code 08-92-90) will be apportioned between Projects (90%),

Administration Expenses (9%), Office Building (1%). Supporters are invited to pay donations direct

into the above bank account, online or by post to the address below. Thank you for your support.

For more information (Project News, Bankers Order, Gift Aid, Legacies) please send an SAE to:

VEGFAM, c/o Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire SA20 0EU

Tel: 01550 721197 Fax: by arrangement Web: www.vegfamcharity.org.uk

Online giving: https://www.charitychoice.co.uk/vegfam.

The Vegetarian CharityNeedy young vegetarians up to and including the age of 25years can receive grants from the Charity, which also providesfunds to promote vegetarianism among the young.

Donations and legacies are most welcome to ensure that wecan continue to satisfy the need for help.

Our annual fully funded vegan cookery course is open tovegetarians and vegans aged 16-25 years inc.

Further information and application forms are available onour website www.vegetariancharity.org.uk or by post fromThe Grants Secretary, PO Box 473, CREWE CW3 0WU

Registered Charity No 294767

Way of Joy offers you amodern approach of SolutionFocused Hypnotherapy thatcan help with: weight loss,stress and anxiety, smokingand addictions, hypnobirthing,gaining confidence and more.Book your free initialconsultation now07594568508. We also offerservices via Skype and out ofhours. For more informationvisit www.wayofjoy.co.uk.

WWW.BADGER-HOUSESITTING.CO.UK seekingvegetarian and vegan clientsfor any length house sittingcontracts. Animals can becared for inclusively, all ourstaff are vegetarian or vegan.CRB checked & insurance. Alsolooking to recruit vegetarianand vegan house sitters, pleaseemail CV to [email protected]

www.taxreturnonlineservices.co.uk

Financial Accounts PreparationSelf Assessment Tax Returns

Rental AccountsBusiness Tax Advice

5% donation to VIVA!

Tel: 01485 601499

PRODUCTS & SERVICES

For Viva! news, info,merchandise and much more

visit us online atwww.viva.org.uk


viva life issue 56

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