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Eating  Health Tips

And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed to you it shall be for meat.

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Preparation of Food,  Eating  and  Health  Tips

            " A Knowledge of Cookery Worth Ten Talents:  Let not the work of cooking be looked upon as a sort of slavery. What would become of those in our world if all who are engaged in cooking should give up their work with the flimsy excuse that it is not sufficiently dignified? Cooking may be regarded as less desirable than some other lines of work, but in reality it is a science in value above all other sciences. Thus God regards the preparation of healthful food. He places a high estimate on those who do faithful service in preparing wholesome, palatable food. The one who understands the art of properly preparing food, and who uses this knowledge, is worthy of higher commendation than those engaged in any other line of work. This talent should be regarded as equal in value to ten talents for its right use has much to do with keeping the human organism in health. Because so inseparably connected with life and health, it is the most valuable of all gifts."   {CD 251.2}

" It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill.

For use in bread making, the superfine white flour is not the best. Its use is neither healthful nor economical. Fine-flour bread is lacking in nutritive elements to be found in bread made from the whole wheat. It is a frequent cause of constipation and other unhealthful conditions.  

Hot biscuit raised with soda or baking-powder should never appear upon our tables. Such compounds are unfit to enter the stomach.--R. and H., 1883, No. 19.   {HL 81.1}

The use of baking soda or baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system. Many housewives think that they cannot make good bread without soda, but this is an error. If they would take the trouble to learn better methods, their bread would be more wholesome, and, to a natural taste, it would be more palatable. In the making of raised or yeast bread, milk should not be used in place of water.

The use of milk is an additional expense, and it makes the bread much less wholesome. Milk bread does not keep sweet so long after baking as does that made with water, and it ferments more readily in the stomach. Bread should be light and sweet. Not the least taint of sourness should be tolerated.

The loaves should be small and so thoroughly baked that, so far as possible, the yeast germs shall be destroyed. When hot or new, raised bread of any kind is difficult of digestion. It should never appear on the table. This rule does not, however, apply to unleavened bread. Fresh rolls made of wheaten meal without yeast or leaven, and baked in a well-heated oven, are both wholesome and palatable. Grains used for porridge or " mush" should have several hours' cooking. But soft or liquid foods are less wholesome than dry foods, which require thorough mastication. Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods. Let ordinary raised bread be cut in slices and dried in a warm oven till the last trace of moisture disappears. Then let it be browned slightly all the way through. In a dry place this bread can be kept much longer than ordinary bread, and, if reheated before using, it will be as fresh as when new.  

Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided. If milk is used, it should be thoroughly sterilized with this precaution, there is less danger of contracting disease from its use.

Butter is less harmful when eaten on cold bread than when used in cooking but, as a rule, it is better to dispense with it altogether.

Cheese is still more objectionable it is wholly unfit for food.

Scanty, ill-cooked food depraves the blood by weakening the blood-making organs. It deranges the system and brings on disease, with its accompaniment of irritable nerves and bad tempers. The victims of poor cookery are numbered by thousands and tens of thousands. Over many graves might be written: " Died because of poor cooking " " Died of an abused stomach."   It is a sacred duty for those who cook to learn how to prepare healthful food. Many souls are lost as the result of poor cookery. It takes thought and care to make good bread but there is more religion in a loaf of good bread than many think. There are few really good cooks. Young women think that it is menial to cook and do other kinds of housework, and for this reason many girls who marry and have the care of families have little idea of the duties devolving upon a wife and mother.   Cooking is no mean science, and it is one of the most essential in practical life. It is a science that all women should learn, and it should be taught in a way to benefit the poorer classes. To make food appetizing and at the same time simple and nourishing, requires skill but it can be done. Cooks should know how to prepare simple food in a simple and healthful manner, and so that it will be found more palatable, as well as more wholesome, because of its simplicity. Every woman who is at the head of a family and yet does not understand the art of healthful cookery should determine to learn that which is so essential to the well-being of her household. In many places hygienic cooking schools afford opportunity for instruction in this line. She who has not the help of such facilities should put herself under the instruction of some good cook and persevere in her efforts for improvement until she is mistress of the culinary art.  

Regularity in eating is of vital importance. There should be a specified time for each meal. At this time let everyone eat what the system requires and then take nothing more until the next meal. There are many who eat when the system needs no food, at irregular intervals, and between meals, because they have not sufficient strength of will to resist inclination. When traveling, some are constantly nibbling if anything eatable is within their reach. This is very injurious. If travelers would eat regularly of food that is simple and nutritious, they would not feel so great weariness nor suffer so much from sickness.  

After disposing of one meal, the digestive organs need rest. At least five or six hours should intervene between the meals, and most persons who give the plan a trial will find that two meals a day are better than three." {MH 300.2-304.1}

Eating Between Meals:   X-ray studies conducted to determine the emptying time of the normal stomach shows the average to be between four and five hours. A study was run using several persons who were given a routine breakfast consisting of cereal and cream, bread, cooked fruit and an egg. Their stomachs were x-rayed and found to be empty in four and one-half hours. A few days later these same persons were given the same type of breakfast and two hours later they were fed snacks, their emptying time was checked. The results are as follows:

Person NO. 1 Ice cream cone Residue after 6 hours
Person No. 2 Peanut butter sandwich Residue after 9 hours
Person No. 3 Pumpkin pie, glass of milk residue after 9 hours
Person No. 4 Half slice of bread and butter repeated every one and half hour interval and no dinner More than half of breakfast in stomach after 9 hours
Person No. 5 Twice in the morning and twice in the afternoon a bit of chocolate candy Thirteen and one half hours later, more than one half the morning meal was still in the stomach

Another pernicious habit is that of eating just before bedtime. The regular meals may have been taken but because there is a sense of faintness, more food is eaten. By indulgence this wrong practice becomes a habit and often so firmly fixed that it is thought impossible to sleep without food. As a result of eating late suppers, the digestive process is continued through the sleeping hours. But though the stomach works constantly, its work is not properly accomplished. The sleep is often disturbed with unpleasant dreams, and in the morning the person awakes un-refreshed and with little relish for breakfast. When we lie down to rest, the stomach should have its work all done, that it, as well as the other organs of the body, may enjoy rest. For persons of sedentary habits, late suppers are particularly harmful. With them the disturbance created is often the beginning of disease that ends in death.   In many cases the faintness that leads to a desire for food is felt because the digestive organs have been too severely taxed during the day.

Principles of Food Combining and Eating

The relation of diet to intellectual development should be given far more attention than it has received. Mental confusion and dullness are often the result of errors in diet.   It is frequently urged that, in the selection of food, appetite is a safe guide. If the laws of health had always been obeyed, this would be true. But through wrong habits, continued from generation to generation, appetite has become so perverted that it is constantly craving some hurtful gratification. As a guide it cannot now be trusted. In the study of hygiene, students should be taught the nutrient value of different foods. The effect of a concentrated and stimulating diet, also of foods deficient in the elements of nutrition, should be made plain. Tea and coffee, fine-flour bread, pickles, coarse vegetables, candies, condiments, and pastries fail of supplying proper nutriment. Many a student has broken down as the result of using such foods. Many a puny child, incapable of vigorous effort of mind or body, is the victim of an impoverished diet. Grains, fruits, nuts, and vegetables, in proper combination, contain all the elements of nutrition and when properly prepared, they constitute the diet that best promotes both physical and mental strength. There is need to consider not only the properties of the food but its adaptation to the eater. Often food that can be eaten freely by persons engaged in physical labor must be avoided by those whose work is chiefly mental.

Attention should be given also to the proper combination of foods. By brain workers and others of sedentary pursuits, but few kinds should be taken at a meal.   And overeating, even of the most wholesome food, is to be guarded against. Nature can use no more than is required for building up the various organs of the body, and excess clogs the system. Many a student is supposed to have broken down from over-study, when the real cause was overeating. While proper attention is given to the laws of health, there is little danger from mental taxation but in many cases of so-called mental failure it is the overcrowding of the stomach that wearies the body and weakens the mind. In most cases two meals a day are preferable to three. Supper, when taken at an early hour, interferes with the digestion of the previous meal. When taken later, it is not itself digested before bedtime. Thus the stomach fails of securing proper rest. The sleep is disturbed, the brain and nerves are wearied, the appetite for breakfast is impaired, the whole system is un-refreshed and is unready for the day's duties. The importance of regularity in the time for eating and sleeping should not be overlooked. Since the work of building up the body takes place during the hours of rest, it is essential, especially in youth, that sleep should be regular and abundant. So far as possible we should avoid hurried eating. The shorter the time for a meal, the less should be eaten. It is better to omit a meal than to eat without proper mastication.   So far as possible we should avoid hurried eating. The shorter the time for a meal, the less should be eaten. It is better to omit a meal than to eat without proper mastication.   {Ed 204.1-206.1}

An excellent source for food combining can be found at:
TEN TALENTS COOKBOOK, (Dr. Frank & Rosalie Hurd). To order a
full-color, 18" x 24" illustrated, laminated Food Combining Chart, please
go to http://www.tentalents.net/foodcombiningchart.html

Undigested foods have no nutritional value. Consequently, proper food combining is utmost importance in the digestion and assimilation of starches, sugars, fats and proteins. In turn, proper assimilation enhances nutrition and provides protection against fermentation and putrefaction, the results of incomplete or poor digestion. Combining of foods and avoiding certain eating habits as follows will help prevent this problem:

Teaspoons of sugar eaten at one time by average adult

Number of bacteria destroyed by each WBC in 30 minutes

Percentage decrease in ability to destroy bacteria
















Uncontrolled Diabetic



Stimulating Drinks Information

Our society is plagued with an endless variety of advertisement encouraging the use of Tea, Coffee, Cocoa, Alcoholic drinks, and Tobacco. These are all stimulants and contain poisons to a greater or lesser degree. They are not only unnecessary, but harmful and should be discarded if we would add knowledge temperance and enjoy the best health. Below is a summary of the points regarding tea, coffee, and cocoa. (Foods, Nutrition and Clinical Dietetics by Risley and Walton)




a. Objectionable Principles

Caffeine (Theine)



b. Physiological Effect

Stimulates brain kidneys, & heart


Stimulates kidneys & heart

c. Nutritive Value

None (0)

None (0)

40 cal/10 grams

d. Medicinal Dose

1-5 grams.

1-5 grams

2-10 grams

e. Amount in Cup

1-2 grams

1-1/2-2 grams

1-1/2-3 grams

f. Habit Forming




Healthy Lifestyles

Our health is our greatest treasure. Better than wealth, honor and education, good health is our most precious temporal possession. It should be guarded  as carefully as our character. All the laws of nature were designed by our Creator for our highest development. If followed, health, peace and happiness would be the result. Suggestions as follows:

    1. Include in the dietary a wide variety of fruits and vegetable, dark leafy greens, whole grain cereals and breads, vegetable proteins from sources such as dry beans and peas (soybeans, garbanzos, etc.), sprouted lentils and other legumes, tofu, nuts and seeds, soybean milk and other supplementary foods such as fortified yeast and sea vegetables.
    2. Reduce the intake of fats, oils, salt and sugar in the diet.
    3. Avoid high cholesterol foods such as: eggs, cheese, butter and meat.

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