Vegetarian Elders

[IfasehunReincarnated]

Going green after gray - older vegetarians - includes a bibliography and a related article on dinner substitutions
Vegetarian Times, Feb, 1997 by Lisa Bertagnoli


Visanto Melina, R.D., got the surprise of her career last year, when the Seattle-based vegetarian nutritionist was asked to give a seminar on vegetarianism at a senior citizen center. "I thought there'd be four or five people," she says. Instead, the room was packed with seniors who had paid a $5 fee to hear her advice. And their interest in better health wasn't only keen; it was informed. "They've obviously been paying attention to new research," she says.

If Melina studied demographic trends for a living, she probably wouldn't have been so surprised. Trend watchers have verified an intriguing new phenomenon. Older people are turning to a vegetarian diet in ever-increasing numbers. Not surprisingly, demographics are driving the drift. By the year 2005, people born between 1949 and 1963 the Baby Boom Generation, will make up 38 percent of the American population. Furthermore, statistics suggest this educated, health-conscious, rebellious and relatively affluent contingent fits the traditional vegetarian profile. Add to the fact that older people seek natural, pleasant ways to combat problems associated with aging -- weight gain, higher cholesterol and blood pressure, increased cancer risk and impaired digestion -- and you have real motivation to go meatless, says Suzanne Havala, R.D., author of the American Dietetic Association's position paper on vegetarianism.

Quantifying this new trend isn't easy, but a 1994 study by HealthFocus Inc., an independent research organization based in Des Moines, Iowa, found that shoppers over age 50 are cutting down on their consumption of red meat or eliminating it from their diets entirely. More compelling evidence for the senior surge toward vegetarianism comes from vegetarian groups nationwide, which report a swell in the ranks of older vegetarians. For example, one out of five members of the new Syracuse (N.Y.) Area Vegetarian Education Society is over 50; unusually high for a fledgling organization. And two-thirds of the 850-member Vegetarian Society of Honolulu are also members of the American Association of Retired Persons, society executives say.

A HEALTHY DECISION

An informal poll of older people suggests better health is often the main incentive and objective for turning veg. Three years ago Nancy Roberts, a 53-year-old magazine editor, found herself doing what many people do over the holidays: overindulging in rich treats. However, this time it made her in. "The crash felt like the flu," she says. By chance, Roberts was asked to edit some vegetarian recipes during that same period. She made a few at home, and her "flu" disappeared.

More dramatically, Ruth Heidrich believes vegetarianism saved her life. The 61-year-old marathoner and triathlete was diagnosed with breast cancer 14 years ago, at age 47. When an initial biopsy indicated far more cancer than her doctors had thought, she was ready to take desperate measures. On the day of the diagnosis, she spotted a newspaper ad looking for volunteers to enroll in a study of breast cancer and diet, conducted by John McDougall, M.D., a leading advocate of the use of diet to fight disease. After meeting McDougall and reviewing what she says was an eight-inch thick file of statistics linking a high-fat diet with breast cancer, Heidrich converted from a traditional American diet to an extremely low-fat regimen with no animal products. "I didn't even have skim milk on my cereal," she says. After a mastectomy and reconstructive surgery, she is cancer-free. She never had to undergo radiation treatment or chemotherapy and believes her strict vegetarian diet helped speed her recovery from surgery.

NEWLY RADICAL

Some seniors switch to a plant-based diet and never give it another thought. For others, vegetarianism becomes a way of life that connects them to a larger community of animal-rights and environmental activists. "It's hard for people to conceive of ethical reasons before they discover that vegetarian food is good, nutritious and satisfying," says Melina, drawing on a decade's experience as a vegetarian nutrition counselor. "After that, then you can let the reasons flood over you." Heidrich, a vegan, says her decision to give up meat generated enormous curiosity. She began reading copiously and, like many vegetarians, was especially moved by John Robbins' Diet for a New America (Stillpoint Publishing, 1987) that explains the link between meat eating and widespread food shortages and exposes the cruelty of factory farming. She is now a fervent animal-rights activist. Fran Banta of Sacramento, Calif., reports a similar kinship with animals while suffering from a painful disease. Banta, now 77, became a vegetarian six years ago when she was diagnosed with bone cancer. She says she found herself thinking more and more about animal welfare, even though she grew up on a farm. "Now, I just can't see why we should raise cattle to kill them," she says.

Not all older vegetarians adopt a political view. Tim Adams, a retired naval officer, tried vegetarianism four years ago to see what it did to his running performance. "The more I get exposed to animal rights .... It does get you thinking," allows Adams, now 59. "But I haven't been persuaded that it's wrong to eat meat." However, he is persuaded his new diet improved his strength and endurance so much that the year following his dietary conversion, he posted his best times in 5K and 10K races, as well as a half marathon and full marathon. "I didn't train any harder," he admits. "Intuitively, I know I'm in better shape." Barbara Cantor of St. Leonard, Md., and her husband, ages 59 and 63, switched to a low-fat vegetarian diet recently after her husband's third bypass surgery. Both have lost about 25 pounds and have lower blood pressure as a result, she says.

Others find the feeling of well-being so energizing they turn vegetarianism into a second career of sorts. Heidrich, for instance, helped start the Vegetarian Society of Honolulu in 1990 and has written several cookbooks. Another older vegetarian who has devoted his life to meatless living is Howard Lyman, 59, a former cattle rancher who now works with the Humane Society of the United States. Lyman says he turned vegetarian in 1990 after deliberating for 11 years. "I'm slow to catch on," he jokes, adding that vegetarianism cured him of obesity and stabilized his sky-high blood pressure.

ANOTHER ADVENTURE

WITH COUSCOUS

When a teenager comes home and announces she is giving up meat, friends and family can easily pass off the switch as a fad. However, what happens when the convert qualifies for social security? "For 16-year-olds, being vegetarian is a badge of honor," Lyman says. "But for older people to admit they've changed after a lifetime of a certain behavior, it's embarrassing, especially when you're a guest at someone's house." The problem is compounded for vegans, who have to explain why they don't eat eggs or dairy products.

Lots of reactions, however, depend on the individual's philosophy. For her part, Roberts credits a gentle, non-confrontational approach to vegetarianism that occasionally amuses her family. The humor really surfaces when Roberts tries new recipes. Once, she made a chocolate couscous cake that turned out less than edible. Now, when she springs a new dish on the family, her daughter asks, "Is this another adventure with couscous?" Entertaining at home isn't difficult because she continues to cook meat, she admits.

In contrast, Heidrich became very vocal about her new diet and thinks her feistiness might have something to do with the jarring effect it had on her family and friends. To start, her 20-year marriage broke up. "I really believe our marriage would have lasted, but I made a 180-degree change in my lifestyle," she says. "Where my husband and I once had a lot in common, we were soon completely polarized." Though her story is atypical of older vegetarian's, Heidrich doesn't regret preaching the gospel of vegetarianism to anyone who would listen. Now, she says, her circle of friends is composed of runners and other health enthusiasts who respect her diet.

Because vegetarianism threatened their livelihood, Lyman's cattle rancher friends were initially hostile to his new diet and him. But as the years have gone by and illness has taken its toll on Lyman's friends, they've gradually come around; of 10 card-playing buddies Lyman had in his ranching days, four are dead of diet-related illnesses. "People see me now and say, `My God, you look good,'" he says. "They have to admit it's working."

MAKING IT WORK

Except for Lyman and Heidrich, who are vegans, the older people interviewed for this story admit to an occasional piece of fish or chicken. They cite the difficulty of finding vegetarian items on restaurant menus, the burden of cooking meat for family and friends and the challenge of giving up old habits as reasons. However, these obstacles aren't insurmountable, say nutritionists Melina and Havala. "It's not that complicated to show somebody how to be vegetarian and in good health," Melina says. For would-be veggies who find themselves with meat cravings, a diet analysis can help show what's missing that's causing the cravings and suggest foods that will fill the gap, she adds. The people interviewed for this story all say the local library and bookstore are great resources. "Read, read, read," suggests Lyman. "Get some education so you don't become a junk-food vegetarian." Local vegetarian societies are springing up all over the country and can be a source of tremendous support and camaraderie. The best piece of advice, though, may be the simplest. "Be gentle with yourself," counsels Roberts. And get over the notion that a vegetarian diet is too radical a change for someone of advanced years, adds Adams: "Try to see it this way: It's not like getting your nose pierced."

What's for Dinner?

Thinking about meals after 50-odd years of meat and potatoes can be vexing. To get over the hump, nutritionists suggest getting to know these foods.

Beans. "You can use them to make hearty, familiar foods -- stews, soups, chili and-casseroles," Susan Havala notes.

Rice and pasta. They are the foundation for so many vegetarian sauces and toppings.

Tofu. Filling, versatile and calcium-rich, especially important for women worried about bone-mass loss.

Kale and greens. Highly nutritious and a good source of calcium. Just make sure to stem kale or any other dark leafy greens and chop it to alleviate its toughness. Braising or sauteing kale just to the point of tenderness (but not beyond) makes it especially tasty.

Just so you know this information works in the kitchen, here are favorite meal ideas from the men and women interviewed for this story.

Ruth Heidrich: A Vietnamese soup called pho (pronounced "fa.") Heidrich replaces the traditional marrow with miso, the white noodles with brown rice and adds whatever green leafy vegetables she has on hand. A squirt of chili pepper sauce, soy sauce and spices such as cilantro, basil, fennel, nutmeg and cinnamon finish the soup. "I like this so much I have it every day for lunch," she says.

Howard Lyman: A tomato sandwich. "The best sandwich in the world is fresh homemade whole wheat bread with tomatoes, lettuce, mustard and any other vegetable I can find."

Nancy Roberts: Kasha and potato loaf. She boils potatoes and adds kasha (buckwheat groats) near the end, then mashes the two with sauteed onions, mustard and seasonings. She shapes the mixture into a loaf and bakes it, serving it up with mushroom gravy and steamed broccoli. "It's made with easy-to-find ingredients and reheats well," Roberts says. "I think it's good for anyone exploring vegetarian meals because it looks like a diner's blue-plate special."

Ted Adams: Ratatouille. Any recipe will do for this French vegetable stew of eggplant, zucchini, tomatoes, peppers and garlic. "It's easy, tastes good and uses up leftover vegetables and is low fat," Adams says.

Fran Banta: Vegetarian chili. "I cook the beans in an iron pot," she says adding it's a good source of iron. She says the chili is wonderful served over rice and keeps well.

COPYRIGHT 1997 Vegetarian Times, Inc. All rights reserved.