Slaughterhouse byproducts in your restaurant meals?

tearty, you probably know that most Asian restaurants add oyster sauce to their "vegetarian" dishes, right?

But did you know that pastries and margarine sometimes contain suet, an animal fat?

Did you know that beverages, condiments, vegetables oils, and baked goods sometimes contain oleic acid, which can come from animal tallow?

 

Now you can stop letting restaurants sneak slaughterhouse byproducts into your meals. It's all thanks to The Vegetarian Health Institute, and their new Restaurant Survival Guide. In it, you'll discover:

* The 39 restaurant foods often made with fat, stock, or gelatin.

* Which Mexican restaurants chains make refried beans with vegetable oil instead of lard.

* What questions to ask your server.

* Trevor's four favorite places to eat a healthy whole food meal when he's on the road (even when he's in a rural small town full of BBQ grills)!

* And much more...

And here's best news. This life-saving guide is part of the early bird bonus package you'll get if you're one of the first 200 students to enroll in the Vegan / Vegetarian Mastery Program next week

 

You'll be able to sign up for a one penny 15-day trial at 1:00pm EDT on Wed 6/23. So plan to be at your computer at that time, to receive the link from me

For a sneek peek at the Vegan Mastery Program click here:

http://abbeysvegetarianrecipes.com/vegan-mastery/index_pre.php

 

For a sneek peek at the Vegetarian Mastery Program click here:

http://abbeysvegetarianrecipes.com/vegetarian-mastery/index_pre.php

If you have questions, please email vegetarianhealth@gmail.com .

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