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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (May 4, 1977)
1 Book Ideas for Mothers’ Day of Ml/? L ite ADRIENNE RICH WOMAN BORN Motherhood as Experience and Institution The Adventures of a Reluctant Messiah Richard Bach author ot karwthan Li\ wgstun St a-^uti THE ALL-PURPOSE COOKBOOK by IRMA S. ROMBAUER and MARION ROMBAUER BECKER Passages by Gail Schechy The phenominal best seller which examines the predictable crisis of adult life. Humane, eloquent widescreen view of adulthood. $10.95 Haywire by Brooke Hayward The daughter ofLeland Heyward and Margaret Sullivan tells the story of her extraordinary' family. Haywire takes us into their fascinating lives, revealing the disparity between their outer and inner circumstances. $10.00 Joy of Cooking by Irma Rombaure and Marion Becker The American cooking classic that covers the entire gamut of kitchen procedures, newly revise and expaned with over 4,500 recipes and 1,000 informative illustrations. $10.95 Illusions i7av.ii The first new book by Bach since Jonathan Seagull. Illusions is a lighthearted mystical adventure story about two barnstorming vagabonds who meet in the fields of midwest America because each is doing exactly what he wants to do. $5.95 Of Womer. Born by Adrienne Rich An investigation of the experience and institution of Mother hood. A well known poet turns her talents to an in-depth look at motherhood. • . $8.95 The Thorn Birds by Colleen McCullough A robust, romantic saga of a singular family, the Clearys, that begin in the early part of this century in Australia. Some proclaim it to be the new’ Gone With The Wind S9.95 Trade book Dept. T T r 1 23/A at Kincaid U of 0 Bookstore phone 686-4331 Open: Mon-Fri 8:13 to 3 pm. Sat. 9 am to 1 pm. Kicking the junk food habit Health GTF foregoes tea, sugar, meat By KEVIN HARDEN Of the Emerald This may be the Pepsi gen eration, but George Rada would rather eat cabbage. Be sides, cabbage has no calories, it tastes better than Pepsi and is just right for Rada's diet. He's a vegetarian. Rada, a Graduate Teaching Fellow formerly of Czechos lovakia. came to Eugene in 1974 from Acadia College in Nova Scotia as a physical education teaching assistant. After two years in physical education, at his request Rada began teaching two basic health classes offered by the University. The switch came about partly because of his personal philosophy of life and partly because of his vegetarian diet. As far as Rada is concerned, good health is the greatest thing people can do for them selves and, for Rada, a veg etarian diet was the avenue to that good health. Ftecnminn a uphptarian was almost a natural step from teaching physical education for Rada. Through his teach ing and reading, the veg etanan diet began to appeal to him. But it wasn’t all reading that changed Rada's mind; he began to feel uneasy about eating meat. ‘The more meat I ate, the more harm I saw in it,” he says. Rada explains that he lost his appetite for meat when he learned the process it went through to get from hoof to dinner table. ‘When I found out how meat is treated — the chemicals that are fed to the cows, the additives used and that today’s meat is mostly fat — I decided to stop eating it," he says. Meat wasn’t the only thing Rada stopped eating. All sugar, honey, coffee, tea and foods with additives or preser vatives also were omitted. Rada and his wife bake their own bread from whole wheat flour and molasses and eat no thing but fresh home-cooked food — restaurants which they avoid are a ‘‘lazy and expensive” way to eat, he says. A vegetarian diet, Rada points out, goes far beyond a meatless or sugarless meal. It can create problems if not done properly, he warns. One common vegetarian problem is protein deficiency. A meatless diet must provide the proper amount of protein needed to sustain the body, Rada explained. Foregoing meat and eating only vegeta bles won’t provide it. By com bining different food groups, vegetarians can get the proper amount of protein. Protein complementation, Rada explains, is knowing which foods to combine to get the proper balance. “There are 22 amino acids in protein, eight of which are everyday essentials. A vegetarian must learn to combine foods to get the protein while keeping the P*o«o by Tony* Houg George Rada tat and cholesterol down, he said. Some combinations Rada has found helpful in meals are milk, vegetables, fruit, nuts, molasses and peanut butter Through protein com plementation, vegetarians get the right amount of daily pro tein. Non-vegetarians, Rada explains, may get more than twice the required amount. "Many people in this country get 100 to 130 grams of pro tein a day, which is almost two times more than is often needed. Some people might say that Americans are on some sort of protein kick," he says. Besides eating too much protein, non-vegetarians may be cheating themselves out of a chance to have greater en durance. Through research, Rada says , vegetarians have shown twice as much endur ance as non-vegetarians. The reason: a high carbohydrate low-fat oiet. Evidence consistently has shown that vegetarians also have 10 times less heart at tacks than non-vegetarians, Rada says. One of the biggest enemies of proper nutrition, as Rada sees it, is the “fad diet.” Many people suffer from diets found in “cheap diet books" that often offer no real balance of nutrition. “It's either too much protein and not enough calories, or not enough pro tein," he says. According to Rada, the best diet is one begun early in life. "Many cardiovascular prob lems don’t start at 50 or 60 years old," he says. “They begin at a very early age." It may be too late to start eating right in college, he says. The vegetarian diet, con trary to opinion, is not an end less stream of boring vegeta bles. According to Rada, there is more variety in vegetarian meals than many may sus pect. In comparison, there are six varieties ot meat ana aoout 40 to 50 vaneties of vegeta bles. Rada likes to eat and often has six or seven meals a day “It's really a matter of self control. When I eat at someone s house and they offer dessert I have to refuse it. but I can eat as much fruit as I want. I ve lost weight and I feel mentally sharper than I did before I started a vegetanan diet,” he said. A typical day for Rada be gins with a breakfast of hot cereal covered with raisins or nuts, and milk A mid-day snack of a banana, peanut butter and mile is followed by a salad lunch and an apple for afternoon snack Supper usu ally consistes of whole wheat toast, salad, cheese, potatoes (the most underrated food in this country, Rada says), mushrooms, any vegetable and fresh fruit for dessert Rada doesn't try to convert his students to vegetarianism through his classes. Out of 20 class hours a term, two are spent on nutrition and diet. Rada says he believes that it is the "students' business how they eat. "Any time you hire someone who is different, you always have some people asking why,” he said. But vegetarian health teachers are not unique Ac cording to Lorraine Davis, Rada's academic adviser in the health education depart ment, Rada isn't the only veg etarian teacher hired by the University. "There's really no thing unique about vegetarian teachers. Health educators in general tend to shy away from the meat and cholesterol thing,' she said. In today’s world of preserva tives and additives Rada says he hasn't decided if the veg etarian diet is the answer. But, he has come to the conclusion that "if you go deep enough into it, there aren’t many things we could eat at all."
