Counsels on Diet and Foods (Hardbound)

Guidelines on a Healthy Diet

Decades before many physiologists were concerned with the close relationship between diet and health, Ellen G. White in her writings clearly pointed out the connection between the food we eat and our physical and spiritual welfare. In her discourses and writings from 1863 onward, she frequently discussed the importance of diet and adequate nutrition.

Scripture commands, “Whether...ye eat, or drink, or whatsoever ye do, do all to the glory of God” (1 Corinthians 10:31). With this directive as a cornerstone, the author offers inspired advice on an often neglected factor in religion: how to eat for optimal health. Ellen White's writings in the field of health have stood well the test of time and the advances of science. Generations of readers have found them to be a powerful aid in obtaining that self-control that promotes clearness of mind and purity of heart.

These counsels, as preserved in pamphlets and books, in the journals of the denomination, and in personal testimonies, have exerted a strong influence on the dietetic habits of Seventh-day Adventists, and indirectly have left their impression upon the general public. The compilers have included almost everything Ellen White wrote on such topics as vegetarianism, fasting, digestion, overeating, and the relationship of diet to spirituality. In assembling the materials comprising Counsels on Diet and Foods, an effort was made to include the full range of instruction on the subject from Mrs. White’s pen. The resulting compilation is unique, for it presents the counsels clustered topically under a general heading, with no attempt to provide a continuity in reading.

Hardbound, 512 pages.

Contents:

I Reasons for Reform
II Diet and Spirituality

The Relation of Diet to Morals
III Health Reform and the Third Angel’s Message
IV The Proper Dietary

I The Original Diet
II The Simple Diet
III An Adequate Diet
IV Diet in Various Countries
V Physiology of Digestion
VI Improper Eating a Cause of Disease
VII Overeating
VIII Control of Appetite
IX Regularity in Eating

I Number of Meals
II Eating Between Meals
X Fasting
XI Extremes in Diet
XII Diet During Pregnancy
XIII Diet in Childhood
XIV Healthful Cookery
XV Health Foods and Hygienic Restaurants
XVI Sanitarium Dietary
XVII Diet a Rational Remedy
XVIII Fruits, Cereals, and Vegetaables

I Fruits
II Grains
III Bread
IV Vegetables
XIX Desserts

I Sugar
II Milk and Sugar
II Pie, Cake, Pastry, Puddings
XX Condiments, Etc.

I Spices and Condiments
II Soda and Baking Powder
III Salt
IV Pickles and Vinegar
XXI Fats

I Butter
II Lard and Grease
III Milk and Cream
IV Olives and Olive Oil
XXII Proteins

I Nuts and Nut Foods
II Eggs
III Cheese
XXIII Flesh Meats (Proteins Continued)

Progressive Dietetic Reform in Seventh-day Adventist Institutions
XXIV Beverages

I Water Drinking
II Tea and Coffee
III Cereal Substitutes for Tea and Coffee
IV Cider
V Fruit Juice
XXV Teaching Health Principles

I Instructions to Be Given on Health Topics
II How to Present the Principles of Health Reform
III Cooking Schools
Appendix

I Personal Experience of Ellen G. White as a Health Reformer
II A Statement by James White Relating to the Teaching of Health Reform