new diet. "What's important is to change
the average American outlook of accepting loss of teeth, the onset of angina, and
even cancer as the natural aging process."
Here are six basic objectives in Long's
"good nutrition" program from her book
A Basic Diet Plan and Use of Food Supplements:
• Eat six small meals a day. If we eat
small amounts often, we'll have enough
enzymes and carriers to digest and assimilate our food.
• Drink water 30 minutes before meals.
If we drink liquids with meals (tea, coffee, cola, cocoa, bottled or canned
drinks), we will dilute the hydrochloric
acid so much that it will not digest and
assimilate the nutrients.
• Eat cooked and raw vegetables, but eat
fruits whole, raw and ripe.
• Vary diet as much as possible. Every
good, natural food adds something we
need, but no one food gives us everything
• Don't eat white sugar or white flour.
These are the worst empty-calorie foods.
They deprive the body of B vitamins
because it takes more B's to assimilate
these junk foods and they don't contain
enough of the vitamins and minerals
needed for their own digestion.
• Don't eat convenience food. This
means no canned, frozen, packaged,
bagged, or "instant" foods.
"This diet is different, not difficult.
It's really easier and cheaper than any
other. We eat more raw foods; we don't
buy expensive convenience foods; we eat
natural foods," Long states.
Besides the home study course, the
Nutritional Education Association, which'
operates out of Long's home, coordinates
nutritional activities in Houston and
sponsors a conference each spring, bringing in top nutritionists from around the
country. Between doing personal consul
tations and presiding over the activities of
the association, Long does a lot of public
speaking. She says there are always three
questions that she addresses at any talk:
If nutrition is as wonderful as you say
it is, why don't doctors know about it
and tell us? "I wrote to the American
Medical Association, and discovered that
doctors are not required to study nutrition and therefore rarely use it in their
How does heredity tie into nutrition
and health? "We don't inherit our poor
health from our parents and grandparents.
We may have bad genes that say 'cancer,'
or 'heart disease,' but if we eat good
food, the diseases don't appear. If our
parents and grandparents had eaten well
enough, they wouldn't have had the
diseases that are in their genes. Eating
correctly can prevent the expression of
the disease in our genes, and it can help
correct the damage that has already been
What part does stress play? "Stress is
pleasant as well as unpleasant. It is anything that taxes the body. If we're under
stress and we eat correctly for it, we do
not get damaged from stress. Stress can
only take its toll when nutrition is very
poor, and then it can be very damaging."
Long believes in moderation for everything and in designing a diet that is perfect for the individual—taking life style,
age, sex and current health problems into
account. Her new cookbook, Switchover
to the New Nutrition, provides menu
planning and recipes that include among
many: yogurt, bread, muffins, vegetables
and rice, tofu, and even some healthful
"I try to discourage people from
the notion that preparing these kinds of
foods is too time-consuming. There are
lots of quick tricks to prepare food
fast." For example, to make a banana
smoothie: "Peel and slice a ripe banana
onto a tray and freeze. Use about six or
eight slices of banana per smoothie. Add
1/2 to 1 cup of milk to the banana in a
blender, and blend until smooth."
Adele Davis says, "There should be
two standards for selecting any food: it
should taste delicious; it should help
build health." Ruth Yale Long's "Turkey
Alternative" (in her cookbook) meets
both criteria. "This recipe was given to
me by one of my nutrition students. She
prepared it for Thanksgiving Dinner,"
Dinner in a Pumpkin
Use one or more small to medium size
pumpkins. Wash, cut out top, making an
opening large enough to scrape out the
inside fibers. Stuff with layers of the following grains and vegetables:
brown rice buckwheat
millet steamed carrots
grated ginger root thyme
summer savory dash of nutmeg
When full, sprinkle a little tamari over
all and replace the lid. Coat outside with
unrefined oil, bake at 350 degrees F for
one hour or until a fork pricks easily.
Roast on serving platter or it may fall
apart. To serve, scoop from inside.
Garnish with parsley or baked apples.
Ruth Yale Long, PhD, is founder and first
president of the Nutrition Education
Association, Inc. Her lesson plans and
new cookbook can be found in most
health food stores, or you can order them
through the association at 3647 Glen
Haven, P.O. Box 20301, Houston TX
PAT'S IDEAL KITCHEN
Chef at Harvey's and Butera's
Former Head Chef at
Parties of 6 - 200
Down Home Southern
Available for Consultation
7 days a week
Day or nite
Harvey's Restaurant: 520-0238
9)5 RICHMOND AVE
Ruth Long has bicycle baskets filled with whole grains, fruits, beans and nuts in her refrigerator.