counsels on diets & foods

8/9/2019 Counsels on Diets & Foods

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COUNSELS ON DIETS & FOOD MODULE

TABLE OF CONTENTS: Page

1 Overview 1

2 Reasons for reform 3

3 Diet & Spirituality 4

4 Diet in Relationship to Disease 55 Define Food & Nutrition 7

6 Nutrition & Health 8

7 Food classification 10

8 Food Combining 13

9 Why not Meat? 19

10 Gods food Farmacy 21

11 Acid / Alkaline 24

12 Applying Acid / Alkaline Food Theory 26

13 Mans Diet What Shall We Eat? 34

14 The NEW Four Food Groups 37

15 Dietary Transitions: From S.A.D. to G.L.A.D. 38

16 Menu Planning 4017 Gods Plan Basic Menu 41

18 Meal Planning 42

19 How To Cook Vegetables 44

20 C Vitamins Run 44

COUNSELS ON DIET & FOODS

Overview of the Book Counsels on Diet & Foods

I.Historical Background

A. Purpose To clearly point out the connection between the food we eat and our physical andspiritual welfare. CDF 3.

B.What kind of book is it? It is constructed like an encyclopedia or a reference book.

C.Who was it printed for? - The medical Evangelist Students at Loma Linda University.

D.When was it printed?

1. First edition 1926, it was titled: Testimony Studies on Diet and Food.

NOTE: We received the Health Message in 1863, so it took 63 years before we received

some printed material.

2.Second edition 1938, it was titled: Counsel of Diet & Food.

3.Third edition 1946.

4. Fourth edition 1976, this is what we use today.

II. A Call for Everyone to Study


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1.Ellen White did not intend that her writing should exclude the need for earnest study to find the bestand most agreeable diet, taking advantage of a growing knowledge, and experience and investigation of

others. She wrote:

To keep the body in a healthy condition, in order that all parts of the living machinery may act

harmoniously, should be the study of our life. CDF 5.

2. It is plainly our duty to give these (natures laws) careful study. We should study their requirementsin regard to our own bodies, and conform to them. Ignorance in these things is sin.

Overview of the Book Counsels on Diet and Foods

Clearly Mrs. White felt that each person should become well informed, taking advantage of the

advancements of science in nutritional investigations, so long as the conclusions harmonize with the

counsels given through inspiration. CDF 5,6.

III. To Avoid Hazards of Extremes

By ill-prepared, unwholesome food might actually hinder and even ruin both the adults usefulness and the

childs development. She called for providing food adapted to the needs of the body, and at the same timeinviting and palatable.

IV. Adapt Sound Principles in Studying Diet Reforms

A. The three basic principles of Health Reform

1. The diet reform should be progressive. MH 320

2. We do not mark out any precise line to be followed in diet. 9T 159

3. I make myself a criterion for no one else. Letter 45, 1903.

V. Recommendation for Health Reform

A. True diet reform will recommend itself because of its good sense. Its fruitage will be seen in good

health, strength, a sweet breath, and a sense of well-being. Even the spiritual life may be aided by good

health habits.

REASONS FOR REFORM

1st Cor. 6:19, 20

I. OUR BODY GODS TEMPLE

Only one lease of life is granted us; and the inquiry with everyone should be. How can I invest my powers so

that they may yield the greatest profit? How can I do most for the glory of God and the benefit of my fellow

men? The life is valuable only as it is for the attainment of these ends. Counsels on Health, pp. 107, 108.

The living organism is Gods property. It belongs to Him by creation and by redemption and by a misuse of

any of our powers we rob God of the honor due to Him.


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A failure to care for the living machinery is an insult to the Creator. There are divinely appointedrules which, if observed, will keep human beings from disease and premature death. Counsels on Diet and

Foods, p.16.

II. THE LAWS OF NATURE THE SAME AS THE LAWS OF GOD

God is as truly the author of physical laws as He is author of moral law. His law written with His own finger

upon every nerve, every muscle, every faculty, which has been entrusted to man.

Every law governing the human machinery is to be considered just as truly divine in origin, in character, and in

importance as the Word of God. Every careless, inattentive action, any abuse put upon the Lords wonderful

mechanism, by disregarding His specified l laws in the human habitation, is violation of Gods law.

It is truly a sin to violate the laws of our being as it is to break the Ten Commandments. To do wither is to

break Gods laws. Those who transgress the law of God in their physical organism, will be inclined to violate

the law of God spoken from Sinai. Counsels on Diet and Foods, p.17.

Since the laws of nature are the law of God, it is plainly our duty to give these laws careful study. We should

study their requirements in regard to our own bodies, and conform to them.

The time of ignorance God winked at, but as fast as light shines upon us, He requires us to change our health

destroying habits, and place ourselves in a right relation to physical laws. Health is a treasure. Of all temporal

possessions it is the most precious. Counsels of Diet and Foods, p, 20.

It is truly a sin to violate the laws of our being as it is to break the Ten Commandments. To do wither is to

break Gods laws. Those who transgress the law of God in their physical organism, will be inclined to violate

the law of God spoken from Sinai. Counsels on Diet and Foods, p.17.

10 REASONS FOR REFORM

ROLE OF HEALTH MESSAGE IN MAKING MAN WHOLE

1. CDF 75 Gospel include health in all its phases.

2. CDF 57 Part of true sanctification.

3. CDF 16, 69 Given in love to keep from disease and premature death.

4. DA 101 Essential for mental strength and spiritual insight.

5. 6 T 267 Breath of Life for church members.6. CDF 455 Prepare church to bring in many.

7. CDF 441 Prepare people for reception of message.

8. CDF 70 Impossible to discern sacred truth until wrong habits are given up.

9. CH 575 Spectacle to world and show far greater zeal for others salvation.

10. CDF 27 Worlds object lesson of health & prosperity.

DIET & SPIRITUALITY

EFFECT OF DIET ON SPIRITUAL DEVELOPMENT

1. 7T 59 Body can do nothing without the right hand the health message.

2. CDF 150, 235 Satans strongest hold on man is through the appetite.

3. CDF 151, 238 Temptations appealing to physical nature most effectual in corrupting and degrading

mankind.


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4. 3T 561, 562 Indulgence of appetite was foundation of all sins of cities ofSodom and Gomorrah. Through appetite Satan controlled the

mind and the being.

5. MM 85 Indulgence of appetite is the greatest evil with which we have to

contend.

6. CH 575 Men war against the truth by indulging wrong habits of eating and

drinking, they take all the force from the message they bear.

7. CDF 73, 100 Satans success in degrading physical powers means the surrenderto evil of the whole being.

8. Te 150 9/10 of wickedness of the children of today is due to intemperance

in eating and drinking.

DIET IN RELATIONSHIP TO DISEASE

YOU ARE WHAT YOU EAT

D eat h is MOSTLY EAT

Abundant Health, p 3:

The TWO CHIEF CAUSES of DISEASE are FOOD AND DRINK Dr. Hindhede, Denmark.

Ninety percent of all conditions outside of acute infections, are DIRECTLY TRACEABLE to DIET.

Dr. Osler.

I believe I would not be far out of the way to say that DIET may be said to be a factor in EVERY DISEASE to

which man is heir. Dr. Wiley.

Most of our DISEASES are normally related to what we eat.

Lets look at a few, such as Cancer, Heart Attacks/ Cardiovascular, Diabetes, and Arthritis:

HOW DOES DIET EFFECT THESE DISEASES?

CANCER: 90 % of the cancer patients have cancer in their digestive tract.

Cancer is the cells being destroyed as a result of poor blood; and also undigested protein.

Example: Processed meats, sugar, refined flours, and fats.

HEART ATTACK: Blood flow is impaired as a result of certain kinds of food, and Heart Attacks can be

caused by stress.

Example: Fried foods, and too much salt.

DIABETES: Pancreas over worked as a result of trying to digest refined foods.

Example: Processed foods, and refined sugars.

ARTHRITIS: Obstruction in the body from waste matter and uric acid build up.


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Example: Red meats, too much sugar, caffeine, soft or cola drinks, chocolate, and not enoughwater.

Page 2 Diet in Relationship to Disease

Seeing that the wrong kinds of foods or an over consumption of certain kinds of foods can cause us DIS -

EASE.

CDF 27 # 31 If as a people they (Israel) had lived according to GOD'S PLAN, they would have been preserved

from the disease that afflicted other nations.

CDF 281 # 422 Physicians should prescribe for their patients the food best suited for them.inasmuch as good

food is required to make good blood.

Now that we see how DIET is related to disease, lets plan a Menu to help these problems.

THE DIET FOR ALL SHOULD BE STANDARD, WITH SAME ADJUSTMENTS FOR THOSE WHO

CANT TAKE CERTAIN KINDS OF FOOD ITEMS. THAT WAY YOU DONT HAVE TO GO ON A

SPECIAL DIET FOR A PERIOD OF TIME. THIS PLAN IS FOR LIFE.

CANCER: Fresh fruit and vegetable, organic if possible.

Fresh fruit juice apple, black cherry, and black grapes, taken in the morning.

Fresh vegetable juice beets, carrot, taken in the afternoon.

Raw almonds.

Grains millet, brown rice, and oats.

Sweets Small amounts of maple syrup, black strap molasses.

EAT PLENTY: Broccoli, cauliflower, Brussels sprouts, and cabbage, these are cruciferous vegetables. All

plums are helpful to fight cancer, and sprouts are good.

AVOID: All junk foods, processed and refined foods, fats, sugar, coffee, alcohol, chemicals, hair sprays, aerosol

products, and any animal protein.

Breakfast Lunch Supper

Steamed Millet Brown Rice Juice

Apple, Prune Stew Steamed Veggie Fruit Juice

Almonds Almonds / CantaloupeHEART ATTACK: Raw fruits and vegetables Nuts, such as almonds, which contain essential fatty acids,

and low in fat. Add some lecithin to help clean the arteries.

AVOID: Coffee, tea, alcohol, sugar, butter, red meats, fats, fried foods, salt, soda drinks, food additives, refined

flours, and grains.

Page 3 Diet in Relationship to Disease.


Baked Millet Corn on cob Fresh Fruit

1 tb. Lecithin Steamed Green beans Whole grain

Sunflower Seeds Raw veggie Salad Toast

Raw Fruit apple or pears

DIABETES: Fresh fruit and vegetables

Grains Millet, brown rice, oats


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Protein Almonds (Maintain low protein diet to help over working the kidneys.)

AVOID: All dried fruit, honey and all sugars, coffee, tea, soda, refined products.

NOTE: USE ONLY NATURAL FATS AS IN OLIVES, AND NUTS.


Oatmeal Baked potato Whole Grain,Strawberries Steamed Broccoli Cracker

Almonds Raw Veggie Salad Split Pea Soup

ARTHRITIS: Fresh fruit apples, peaches, pears, etc.

Fresh vegetables asparagus, green leafy, lima beans

Grain oatmeal, brown rice, millet

Note include fiber such as oat bran, rice bran or wheat fiber.

AVOID: ALL dairy, sugar, tobacco, salt, and caffeine.

Breakfast Lunch Supper Millet, baked Brown Rice Baked Apple

Peach Sauce Lentil

Raw fruit Raw Veggie Salad

Whole Grain Bread

NOTE: THIS INFORMATION IS NOT FOR HEALING PURPOSES, BUT FOR INFORMATION.

DEFINE FOOD AND NUTRITION

A food may be defined as any substance which, when absorbed into the blood, will nourish the tissues, repair

waste, and furnish force and heat to the body without causing injury to any or its parts. Abundant Health p. 25.

Our bodies are made up of food we eat.Those foods should be chosen that best supple the elements needed for

building up the body. Ministry of Healing p. 295.

It is a wonderful process that transforms food into blood and uses this blood to build up the varied parts of the

body, this process is going on continually, supplying with life and strength each nerve, muscle, and tissue, ibid.

In grains, fruits, nuts, and vegetables are to be found all the elements that we need. Counsels on Diet and Foods

p. 92.

In order to have good health we must have good blood; for the blood is the current of life. It repairs waste, and

nourishes the body. When supplied with the proper food elements and when cleansed and vitalized by contact

with pure air, it carries life and vigor to every part of the system. Ibid. p. 91.

THE CYCLE OF MAN

1. Dust composed of elements

2. Elements compose food

3. Food builds blood

4 Blood builds cells

5. Cells build tissues

6. Tissues build organs


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7. Organs make up systems8. Man is made up of systems

9. God created man

Genesis 2:7 And the Lord God formed man of the dust of the ground

NUTRITION AND HEALTH

People usually decide what to eat in one of two ways:

1. They eat what they please.

2. They eat what is best for them.

Judging by appearance most people eat what they please.

Those who eat what they please become slaves to their appetites. If they like a food, they eat it; if they dont,

they avoid it. They argue that appetite is a safe guide, and for proof sometimes cite the way animals choose

their food.

Let us examine this contention for a moment. In the first place, animals are not endowed with the degree of

intelligence possessed by mankind. A great deal of an animals behavior is automatic, dependent on built in

instincts. Secondly, specialists in Animal Husbandry actually do not allow their animals to eat what they please.

Instead they determine scientifically what food is best and provide only that

Turning our attention now to the second group of people those who choose their food in the light of what is

best an thus make their appetites the servant of their intellect we must admit that even they make unwise

choices. Before a person can choose wisely, he must know that foods provide the nutritional elements his body

needs.

This brings us to the theme of this presentation the bodys nutritional needs and how best to meet them.

Fortunately there is abundance of good food delightful to eat and a constantly growing fund of information onnutrition.

Learning how to eat wisely consists of more than merely memorizing two lists one of undesirable foods and

the other of healthful foods. Eating wisely depends on avoiding extremes in diet, on partaking of a variety of

foods rather than on following dietary facts, and on knowing what to include in each days fare so that the bodysneeds will be met.

DEFINITION OF NUTRITION

The series of processes by which an organism takes in and assimilates food for promoting growth and repairing

tissues.

The body is a machine which continually rebuilds itself. For this the body needs three basic kinds of materials.

1. Substances that provide energy.

2. Substances that can be used to build tissue.

3. Substances which can initiate and facilitate the chemical reactions that produce energy and synthesize tissue.

Below is a description of the three substances that the body needs as indicated above;

1. The principle energy rich foods in human nutrition are:


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a. Carbohydrates: Starches and sugars

b. Fats: Fats are the principle form in which animals store energy rich material in

the tissues: Plants , animal foods, vegetables, olive oil, nuts.

2. The principle sources of tissue building materials are:

a. Proteins: The most complex chemicals in nature. They are compose of hundreds of thousands of thousands of

building blocks called Amino Acids. They perform a vital role as enzymes, chemical agents that promote the

thousands of chemical reaction occurring within the tissues. Every body cell, whether muscle, nerve, skin,

blood, bone or any other type is composed of protein.

b. Mineral; For normal health the body requires certain minerals that may be used in structural tissue, in

enzyme systems, in the synthesis of particular chemicals, or in various body reactions.

3. The substance that carries out essential chemicals is vitamins.

a. Vitamins: Important in the enzyme systems which carry out essential chemical reactions,. They are needed

only in small quantities and general must be supplied by the diet because they are not synthesized in thebody. Vitamin K, which is synthesized by intestinal bacteria, is an exception.

b. Vitamins are grouped in two categories:

1Fat soluble vitamins:

A,D,E, and K can be stored in the body and therefore do not have to be continuously

supplied.

2. Water- soluble vitamins:

The B complex vitamins and vitamin C are not effectively stored in the body and must

be regularly supplied through the diet.

NUTRITIONAL DISEASES

Nutritional disorders are of three types, those caused by:

1. A dietary deficiency of a necessary substance;2. The bodys inability to absorb a substance;

3. Those caused by an excess of a nutrient.

THE LAW OF PHYSICAL HEALTH

The one who secures a good diet, enjoys good digestion, and has good daily elimination is usually blessed with

good health. Most of our ill health comes from failure in these three realms.

The Law of physical health can be summed up as follows:

1. Adequate cell cleansing.

2. Adequate cell nutrition.

Our bodies, like everything else, are composed of and nourished by air and mineral elements. Moses, one of the

earliest Bible writers, says in Genesis 2:7, And the Lord God formed man of the dust of the ground.: It can

truly be said that man is a child of the soil.


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FOOD CLASSIFICATION

HOW DOES GOD CLASSIFY OUR FOODS? LETS GO TO HIS WORD.

Gen. 1:11, 29 (BEFORE SIN)

1. Herb Yielding seedMatt. 13:31,32 Mustard seed.greatest among herbs..becometh a tree.

Num. 11:7 The manna was as a coriander seed.

Num. 20:5 It is no place of seed.

2. Tree

Eze. 47:12 All trees for meat.

Joel 1:12 The vine...fig tree...all trees of the field.

Duet. 20:19, 20 Tree of the field is mans life.

Gen. 3:18 (AFTER SIN)

3. Herbs of the fieldGen. 9:3 Green herbs have I given thee

2 Kings 19:26 They were as the grass of the field.as the green herb.

Ps. 104:14 Grass for cattle...herb for the service of man.

Gen.9:3 (AFTER THE FLOOD)

4. Flesh, every moving thing

Gen. 9:4 Blood shall ye not eat

Lev. 17:10 Whosoever that eatest blood...will be cut off from his people.

The Word of God classifies our foods as herb yielding seed, tree, herbs of the field or green herbs, or flesh.

In the beginning man ate from the tree.

CDF 81#112 God gave our first parents the food He designed that the race should eat...fruit of the trees in the

garden.

Signs of the Times, No. 12, Oct. 21, 1908 Go gave Him a diet of fruit and grains.

Under these classifications lets put the types of food we eat:

1. Herb yielding Seed

Nuts

Seeds

Grains2. Tree.the fruit of a tree

Apples

Peach

Fig

3. Herbs of the field/green herbs

Vegetables

4. Flesh

Fowl

Beef


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As we select our foods from the vegetation on the previous page we should keep in mind that It is not well to

eat fruit and vegetables at the same meal, and it is better to have the fruit at one meal, and the vegetable at

another. CDF 112#188.

WHY SHOULD YOU FOLLOW THIS PRINCIPLE?

Fruit and vegetables taken at one meal produce acidity of the stomach; then impurity of the blood results.CDF 113 #190

HOW CAN I TELL WHATS A FRUIT OR A VEGETABLE?

SEE THE ATTACHED SHEET

Theres questions, as to, Whats a Tomato?

Definition of Tomato is: A plant and its fruit. It is soft and fleshy and fleshy with a stalk or stem.

WHAT DOES THE PROPHET CALL A FRUIT?

CDF 489#15 ...Oranges, Lemons.this is the only fresh fruit.

CDF 489# 16...There is no fresh fruit at this season. We have a good yield of tomatoes.

CDF 324 #524...In season grapes, prunes, apples, cherries, peaches and olives. We also grow a large

quantity of tomatoes.

CDF 492 #2...We raise loganberries...we purchase blackberries, raspberries, apple and pear. We have

also an abundance of tomatoes.

TOMATO TO ME IS A VEGETABLE FRUIT. I believe the reason for abundance of tomatoes was because oftheir health benefits. The tomato is a natural antiseptic and protects against infection, purify the blood, relieve

gas in the stomach, and also the acid in the tomatoes helps to reduce cholesterol in the blood.

With this information, you need to go to the Lord, and ask Him, where should you place your tomato?

CDF 109 #176 Knowledge in regard to proper food combination is of great worth, and is to be received as

wisdom from God.

James 1:5 If any of you lack wisdom, let him ask of God, that giveth to all men liberally, and upbraideth not,

and it shall be given to him.

Here is the conclusion of the matter for me, not you. :Every man has to be persuaded in his own mind. Rom14:5

CDF 5,6 Clearly Mrs.White felt that each person should become well informed, taking advantage of the

advancements of science in nutritional investigations, so long as the conclusions harmonize with the counsels

given through inspiration.

DEFINITIONS FROM THE 1828 DICTIONARY:


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HERB A plant or vegetable with a soft or succulent stalk or stem, which dies to the root every year, and is thusdistinguished from a tree, and a shrub, which have a wood like, or hard woody stem.

VEGETABLE A more soft and fleshy substance than a tree and shrub.

FRUIT The produce of a tree or other plants, the effects of.

Example: Isa 3:10 They shall eat the fruit of their doing.

Gal. 5:22 The fruits of the SpiritPs. 127:3 The fruit of the womb

Ps. 128:3 My wife shall be as a fruitful vine

VINE Long slender stem of any plant, that trials on the ground or climbs.

GRASS Herb the plants which constitute the food of cattle and other beast, Example: PS

104:14 Grass grow for the cattle.

A plant having simple leaves, a stem, generally jointed and tubular

GRAIN - Any small hard mass, a single seed, a hard seed of a plant, particularly those used for food.

This is usually enclosed in a proper shell or covering with a husk, and contain the embryo of anew plant. Example: Barley, oats, rye, wheat, and corn.

TOMATO A plant, and its fruit. Its called sometime the love-apple.

FOOD COMBINING

CDF 109 # 176 Knowledge in regard to proper food combination is of great worth, and is to be received as

wisdom from God.

HOW TO COMBINE FOODS

1. Fruit and vegetables are not to be eaten together

CDF 112 #188 It is not well to eat fruit and vegetables at the same meal.fruit at one

meal.vegetables at another.

CDF 113 #190 ..Fruit and vegetables taken at one meal produce acidity of the stomach; then impurityof the blood results

2. Fruit should not be eaten after a full meal of other foods

CDF 309 #468

3. Legumes and grains makes a complete protein

Combining vegetable proteins in the same meal in any way, you will obtain complete protein equivalent to

protein in animal foods.

Example follows:

LEGUMES GRAINS

Soybeans Corn

Peanuts Rice

Blackeye peas Wheat


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Kidney beans BarleyChickpeas Oats

Navy beans

Lentils

Lima beans

Split peas

Also, legumes with seeds, and nuts make a complete proteinExample: Humus (chickpea mixed with sesame butter)

1 cup of cooked soybeans has as much protein as:

1/4 pound of hamburger meat

18 oz of milk

3 oz of cheese

Nutritional Book, page 444-446

4. Dont drink with your meals

MH 200 ...The more liquid there is taken with the meals, the more difficult it is for the food to digest; for the

liquid must be absorbed before digestion can begin.

CDF 420 #731 ...Food should not be washed down; no drink is needed with meals.

CDF 421 #733 Tea is poisonous to the system (NOT HERBAL) ..The influence of coffee is in a degree the

same as tea, but the effect upon the system is still worse. Tea and coffee drinkers carry the marks upon their

faces. The skin becomes sallow, and assumes a lifeless appearance. The glow of health is not seen upon the

countenance.

5. Eat lots of Raw Foods

Fresh fruits and vegetables contain more vitamins and enzymes. Although most people are used to eating

almost all cooked foods, fruits and vegetables should be eaten raw as much as possible.

Vitamins and enzymes are extremely sensitive to heat and are destroyed in the cooking process. If you find it

difficult to eat raw foods, steam them slightly.

6. Combining your fruits

CDF 112 #187 The digestive organs have an important part to act in our life happiness.

CDF 110 # 183 Disturbance is created by improper combinations of food, fermentation sets in; the blood is

contaminated and the brain confused.

All fruit fall into three categories; acid, sub-acid, or sweet. From the point of digestion, the body looks at

foods differently.

IB 45, 46 ...The food must be finely divided in order that contact may be made. The brain sends messages to the

stomach, in response to which the gastric glands produce appetite juice.

The amount of appetite juice depends upon the extent to which the taste nerves are stimulated, and this depends

wholly upon the thoroughness with which the food is masticated, for the flavor of the food cannot be detected


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by the taste nerves unless the food has been dissolved. The sweetness of a lump of sugar, for instance,cannot be appreciated until the sugar has been brought into solution.

God has given to the various natural foods just the flavors required to stimulate the taste nerve sufficiently to

cause the production of the proper quantity and quality of gastric juice required to DIGEST the food.

THE AMOUNT OF GASTRIC JUICES DEPENDS UPON THE KIND OF FOOD.

ACID FRUITS REQUIRE A DIFFERENT CONSECRATION OF JUICE THAN THE SWEET FRUITS.

ACID FRUITS COMBINE WILL WITH SUB-ACID FRUITS; SWEET FRUITS COMBINE WELL WITH

SUB-ACID FRUITS; AND ACID FRUITS AND SWEET FRUITS CONFLICT WITH EACH OTHER. THEY

DIFFER IN DIGESTION.

ACID FRUITS SUB-ACID FRUITS SWEET/DRIED FRUITS

Grapefruits Strawberries Bananas

Oranges Pears Dates

Kumquats Peaches All dried fruits

Limes Apples, sour ApplesLemons Apricots Figs

Tangerine Nectarine Papaya

Cranberry Plums Mango

Pineapple Raspberries Grapes

THE APPEARANCE OF THE FOOD .

Choose your foods that the colors will make the food appear more appetizing.

CDF 354 #595 Food should be prepared with simplicity, yet with a nicety which will invite the appetite.

CDF 355 # 602 Food should be prepared in such a way that it will be appetizing as well as nourishing.

DONT MAKE YOURSELF A CRITERION

MH 211 There is real common sense in dietetic reform. The subject should be studied broadly and deeply, and

NO ONE SHOULD CRITICIZE OTHERS BECAUSE THEIR PRACTICE IS NOT, IN ALL THINGS INHARMONY WITH HIS OWN. IT IS IMPOSSIBLE TO MAKE AN UNVARYING RULE TO REGULATE

EVERYONES HABITS, and no one should think himself a criterion for all. NOT ALL CAN EAT THE

SAME THINGS. Foods that are palatable and wholesome to the person may be distasteful, and even harmful,

to another.Some persons CANNOT DIGEST PEAS AND BEANS: OTHERS FIND THEM

WHOLESOME...THE DIET SHOULD BE PROGRESSIVE.

PROTEIN AND STARCHES EATEN TOGETHER

You may have heard or read that protein and starch should not be eaten in the same meal.

AH 103 Nature combines protein and carbohydrates in very many foods as they grow.

NUTRITIONAL Guide, page 33. Even though it is recommended that protein and starch foods are not included

in the same meal, nature combines these two substances proportionately in grains, seeds and vegetables in a

manner which is DIGESTIBLE.


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AVOID FERMENTATION, SPOILED, OVER OR UNDER RIPE FRUIT AND VEGETABLES, AS WELLAS OVER COOKED FOODS.

FERMENTATION

CDF 327 # 525 Sugar.causes fermentation.

AH 104 Sugar ferments rapidly.

CDF 309 # 469 More die by eating decayed fruit and vegetables which FERMENT in the stomach and result in

blood poisoning, than we have any idea of.

SPOILED

CDF 309 #469 Nicely prepared vegetable and fruits in their season will be beneficial, if they are of the best

quality, not showing the SLIGHTEST SIGN OF DECAY, BUT are sound and unaffected by DISEASE OR

DECAY.

AH 102 Eating spoiled food causes indigestion and may endanger the life.

CDF 85 #122 Adulterated substances are to be avoided

CDF 85 # 137 # 224 You place in your stomach double the quantity of food your system requires. THIS FOOD

DECAYS, your breath becomes offensive.

OVER OR UNDER RIPE FRUIT AND VEGETABLES

Sign of the Times, 9-30-1897, page 419 Over ripe fruit or wilted vegetables ought not to be used.

AH 102 Eating unripe fruit can cause very serious indigestion.

OVER COOKED FOODS

CDF 257 # 385 Scanty, ILL-COOKED FOODS depraves the blood by weakening the blood-making

organs.

The victims of POOR COOKERY are numbered by thousands and tens of thousands. OVERMANY GRAVES MIGHT BE WRITTEN:

MANY SOULS ARE LOST AS THE RESULT OF POOR COOKERY.

CDF 251 # 368 It is a SIN to place POORLY PREPARED FOOD on the table.

CF 256 # 384 POOR COOKING PRODUCES DISEASE AND BAD TEMPERS.

EAT AS MUCH RAW FOODS AS POSSIBLE

Raw foods are your primary source for the most amount of enzymes. CDF 309 # 465 The more we depend

upon the FRESH fruit just as it is plucked form the tree, the greater will be the blessing.

CDF 309 # 466 It would be well for us to do less COOKING and to eat more fruit in its natural state.


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TO COOK WELL, to present healthful food upon the table in an inviting manner, requires intelligence andexperience. THE ONE WHO prepares the food that is to be placed in our stomach, to be converted into blood to

nourish the system, occupies A MOST IMPORTANT AND ELEVATED POSITION. CDF 252 # 371

COOKING IS NO MEAN SCIENCE AND IT IS ONE OF THE MOST ESSENTIAL IN PRACTICAL LIFE.:

CDF 257

THERE ARE FEW REALLY GOOD COOKS

REFERENCE QUOTED:

CDF Counsels on Diets and Foods, by E.G.White

MB The Ministry of Healing, by E.G.White

IB Itinerary of a Breakfast, by J.H. Kellogg

AH Abundant Health, by J.G. White

NG Nutritional Guide, by Louise Tenney

NB Nutrition Book, by Jane Brody

Ency. Encylopedia of Fruit, vegetables, Nuts, and seeds, by Joseph M. Kadans

Are you drinking Homogenized Milk? By Nicholas Sampsidis

WHY NOT MEAT?

Gods Original Diet: In order to know what are the best foods, we must study Gods original plan for mans

diet. He who created man and who understands his needs appointed Adam his food. (CD81). 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. Gen.1.29. When Adam and Eve had to

leave the garden of Eden and gain their livelihood by tilling the Earth, they received permission to eat the herb

of the field also. (Gen. 3:18). This meant that altogether Adam and Eve were to eat GRAINS, FRUITS, NUTS

and VEGETABLES. These foods, prepared in as SIMPLE and NATURAL a MANNER as possible, are the

most healthful and nourishing. They impart a STRENGTH, a power of ENDURANCE, and a vigor of

INTELLECT, that are not afforded by a more complex and stimulating diet. (CD81).

Flesh Not Part Of Original Diet

It was in the beginning contrary to Gods plan to have the life of any creature taken for food, for there was to be

NO DEATH IN EDEN. The food which God originally gave to man was food to which mans biologicalmakeup was adapted. He did not create mans organism to be naturally adapted to MEAT EATING. The

organisms of animals who are meat eaters were designed somewhat differently from mans organism. They

have sharp teeth, shorter intestines to limit the factor of putrefaction, and much stronger digestive juices.

After the flood God gave man permission to eat animal food, because all of the vegetation had been destroyed

by the flood. But He allowed Noah to eat the flesh of the clean animals which he had taken with him into the

ark. Nevertheless, we have been told that animal food was not the most healthful article of food for man(CD373). The result was that animal food shortened the sinful lives of the post-diluvian people, and the race

began to rapidly decrease in size, and length of years (CD373). Of the meats permitted, the eating of the FAT

and the BLOOD was strictly forbidden (CD374).

God Wants To Bring Us Back To His Original Diet

In order to purify a people for translation and the second coming of the Lord, God wants to bring His people of

today back to the diet which he originally gave to man, and to eliminate entirely the flesh of dead animals from

our dietary (CD82). We are told that if a liking for fruits and grains is encouraged, it will soon be as God


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designed it should be. No meat will be used by His people. If there ever was a time when the diet should be ofthe most simple kind, it is now (CD82). We are told that the food which God gave to Adam in his sinless

state is the best food for mans use as he seeks to regain that sinless state (7T135).

Herbalist Jethro Kloss says in his book Back to Eden (p. 111), that God has provided a remedy for every disease

that might afflict us. Satan cannot afflict anyone with any disease for which God has provided a remedy. Our

Creator foresaw the wretched condition of mankind in these days, and made provision in nature for all the ills of

man. If our scientists and medical colleges would put forth the same effort in finding the virtues in the trueremedies as found in nature for the use of the human race, then poisonous drugs and chemicals would be

eliminated and sickness would be rare indeed. If they would make use of only these remedies that God has

given for the service of man it would bring an untold blessing to the world. In these distressing days, the use

of a simple natural diet would prevent much suffering and save money. The most important subject for people

to study, should be: How can we live our allotted time without suffering? God has surely made this possible.

Food In Natural State Represents Proper Diet

Adopt A Vegetarian Diet

Diet is the major influence of health which is entirely under the individuals control. It determines in great

measure ones entire well being. Other influences cannot always be completely controlled.

The grains, fruits, nuts, and vegetables which God gave to Adam and Eve in the beginning, were foods which

were to be eaten in their NATURAL STATE. There wasnt any COOKING going on in the garden of Eden.

The need of some cooking may have come in later with the use of some root vegetables. If we become

intelligent in regard to the use of a proper diet, then we will also be considered sound in BIBLE DOCTRINE

(CM133). Our diet may have to change somewhat in the future because of conditions prevailing on the earth,

but we should continue to increase in knowledge regarding what a proper diet is. Diet reform should be

progressive (MH320). To be sure we should adopt a vegetarian diet (CD81).

It has been discovered that most VEGETARIANS have a MORE ACTIVE IMMUNE SYSTEM. Their WHITE

BLOOD CELLS are twice as deadly to TUMORS as those of MEAT EATERS, because it is thought that they

have more natural KILLER CELLS among their WHITE CELLS.

WHAT GOD HATH JOINED LET NO MAN PULL ASSUNDER

The Unnatural State of Processed Foods:

One naturopathic scientist applies Matt.19:6 What therefore God hath joined together, let no man put asunder

to the principle of natural foods. God has combined the food elements in the best possible way for nourishment.

Here the principle applies that the whole is greater than the sum of its parts. Food that is taken apart,

separated, and therefore not nourish us as much as it should, and it can even be detrimental to our health.

Dr. Josephs Evers points out that today our foods, because of wrong agricultural methods, processing, and

chemical additives, contain over 2000 substances to which man is not adapted, and which his system is thereforeunable to handle. He specifically points out that the replacement of wholesome whole meal bread by devitalized

white bread, and raw milk by pasteurized and homogenized milk, are some of the most serious assaults on

mans natural foods.

The rules we live by must be in harmony with our nature in order to contribute to our health. With the harmful

substances which are placed in our food we have found a way to deceive ourselves and to ruin ourselves without

knowing that we are doing so. We engage in self-injury when we believe that we are engaged in self-

enhancement. For the evils of ignorance the remedy is knowledge. For the evils of false ideas the remedy is

truth. For the source of truth and knowledge we have divine wisdom as represented in the laws of nature. To


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follow them is making such wisdom personal. HEALTH is a state of soundness and integrity of the organism,vigor, efficiency of mental faculties.

All Elements Of Nutrition Are In A Vegetarian Diet:

In His original diet, God placed all of the elements of nutrition necessary to sustain the life of man (CD92).

Since God gave it, it must be the best food that man can eat. It has all the nutritive properties necessary to make

good blood. This a flesh diet cannot do (CD322). We must remember that the life is in the blood (Lev.17:11)and the food we eat determines the condition of the blood. Man was to subsist upon NATURAL PRODUCTS

of the earth (CD380). Our bodies are built up from the food we eat. There is a constant breaking down of the

tissues of the body; every movement of every organ involves waste, and this waste is repaired from our food.

Each organ of the body requires its share of nutrition. The brain must be supplied with its portion; the bones,

muscles, and nerves demand theirs. It is a wonderful process that transforms the food into blood and uses this

blood to build up the varied parts of the body; but this process is going on continually, supplying with life and

strength each nerve, muscle, and tissue. MH.295.

If man would use only whole, complete, natural and never refined, fragmented, or processed foods, he would not

be concerned about protein, carbohydrates, and fats, because in whole food the body would be getting a proper

balance of all essential nutrients.

GODS FOOD FARMACY

Seeds, Nuts, and Grains:

From the standpoint of the order of importance, natural nutritionists consider the seeds, nuts, and grains of first

importance in our dietary: the vegetables next: and the fruits after that. They believe that the nutritional value of

seeds, nuts and grains is unsurpassed. Even cooked they contain all the important nutrients for human

GROWTH, SUSTENANCE of health, and PREVENTION of disease. What makes them of basic importance is

the fact that they contain the SEAT OF LIFE itself, the GERM, the REPRODUCTIVE POWER, or the SPARK

OF LIFE that assures the perpetuation of life itself.

Seeds, nuts, and grains are excellent sources of proteins, and also the best natural sources of UNSATURATED

FATTY ACIDS, without which health cannot be sustained. They are also natures best source of LECITHIN,the BCOMPLEX VITAMINS, and the best source of VITAMIN E which prevents premature aging. They are

also a gold mine of MINERALS, and also increase mans natural RESISTANCE to DISEASE.

Sprouted Seeds:

The practice of sprouting seeds has been known and applied from earliest times. It is now known that sprouted

seeds contain more vitamins than dry seeds. When a seed is given water and warmth, it puts forth a sprout

which develops vitamins within it, especially vitamin C, and thereby increases the nutritional value of the seed

tremendously. It also improves the protein value in seeds and grains. Some seeds become complete protein

food after sprouting, when they did not have complete protein before sprouting. WHOLE OATS will increase

their vitamin C content from 11mg before sprouting to 42mg after 120 hrs. of sprouting. DRY PEAS will

increase the vitamin C content from zero to 86 mg after 96 hrs. 7 parts of THIAMINE become 9 parts in theSPROUTED WHEAT, and it increases all the other B-vitamins also. Dr. Francis Pottenger says that the

sprouts are rich in protein, fat, minerals, including calcium, usable iron, and vitamins.

MILLET, BUCKWHEAT, WHEAT, OATS, BARLEY, BROWN RICE, SESAME SEEDS, and BEANS, are

all wonderful HEALTHFOODS, WHEAT, MUNG BEANS, ALFALFA SEEDS, and SOYBEANS make

excellent SPROUTS. SPROUTING increases the nutritional value of these seeds tremendously by creating new

VITAMINS. Most of these seeds contain COMPLETE PROTEINS of the highest biological value. The few

that do not contain complete proteins if eaten with other vegetables or with milk. Some grains and legumes

which contain only incomplete protein, become complete protein foods after they are sprouted. Josephus said


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that the PULSE (Dan. 1:16) which Daniel and his companions ate at Nebuchadnezzars palace was SPROUTEDSEEDS. Complete proteins are those which contain all of the ESSENTIAL AMINO ACIDS, which the body

cannot supply, and which therefore must be obtained from food. Examples are MILK, COTTAGE CHEESE,

ALMONDS, SOYBEANS, PEANUTS, POTATOES, and all LEAFY GREEN VEGETABLES.

Vegetables:

Vegetables are generally considered the REGENERATORS of the body, while fruits are considered to be theCLEANSERS of the body, although the vegetables have cleansing qualities also. We should make sure that

they are fresh and not subject to decay, as that will cause fermentation in the stomach, leading to blood

poisoning. Most vegetables should be EATEN RAW in the form of SALADS. Some vegetables such as

Potatoes, YAMS, SQUASHES, or GREEN BEANS, can also be COOKED, BAKED, or STEAMED.

Vegetables are extremely important sources of vitamins, mineral, and enzymes. They also contain complete

proteins of highest quality, which are often of better biological value than those from animal sources. The

proteins of potatoes and leafy green vegetables are of highest biological value. A generous use of GARLIC and

ONIONS should be made use of. Many HERBS should be made use of. Many HERBS should be used as

replacement for salt and sugar. They will improve the health and turn dishes into delectable foods. It has been

said that food is our best medicine, and vegetables are our best MEDICINAL foods.

Fruits:

Like vegetables, fruits are extremely important sources of vitamins, minerals, and enzymes. They are easily

digested, and exert a cleansing effect on the blood and digestive tract. At least 75-80% of our diet should

consist on natural foods in their uncooked state, and rest only lightly steamed. Raw foods MAINTAIN

HEALTH as well as PREVENT and HEAL DISEASE. The more we depend upon the fruit just as it is plucked

from the tree, the greater will be our blessing (CD96). God has placed many different varieties of fruits for us

to enjoy, and it will constitute a staple food of heaven In the midst of the street of it, and on either side of the

river, was there the tree of life, which bare twelve manner of fruits, and yielded her fruit every month: and the

leaves of the tree were for the healing of the nations. Rev.22.2.

The great thing about fruits is that they are alkaline in nature. When you consider that a diseased condition isidentified with an acidity of the blood that is a good enough reason to have them every day in abundance, only

not intemperately.

IMPORTANT HEALTH PRINCIPLES

Hygienic Principles of Food Intake:

Food Must Be Palatable In Its Natural State. This means that it must largely be taken in its raw condition.

Many experiments have shown that only a raw food diet will sustain HEALTH at the HIGHEST LEVEL. It can

then also reverse disease conditions. Food must be relished in its raw state without destroying its nutritional

value through HEAT. Heat tends to disintegrate many natural substances into chemical that are less nutritional,

and may possibly be harmful. Food must be delicious in its raw state to the undepraved taste of healthy humanbeings.

Food Must Contain No Harmful Substances:

Food lovers believe that EATING is one of lifes greatest pleasures. But if we look at it not only in terms of the

present but also in terms of the future, it can become one of lifes greatest pain with respect to what a bad diet

might cause.


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We should not eat food which excites desire for stimulating drink (CD235). Among these are butter and MEAT(CD48). Tea is poisonous to the system, as well as is coffee (CD421), and its effect upon the system is even

worse than tea. There is NO NOURISHMENT in them. We are told that tea and coffee drinking is a sin.

(CD425). They have the tendency to becloud the INTELLECT and BENUMB the ENERGIES (CD426). The

nervous system is excited, temporarily INVIGORATED, and VIVIDNESS of the imagination increased. These

people think that they really need them.

Many articles of food eaten freely by the heathen about them were forbidden to the Israelites. It was noarbitrary distinction that was made. The things prohibited were unwholesome. And the fact that they were

pronounced unclean taught the lesson that the use of injurious foods is defiling. That which corrupts the body

tends to corrupt the soul. It unfits the user for communion with God, unfits him for high and holy service.

MH.280.

Eat only Unadulterated Foods

If at all possible obtain food which has been grown without the aid of chemical fertilizers. It should contain no

residues of toxic insecticides, chemical additives or preservatives. Most of the food sold in supermarkets today

contain some chemicals which were added when food was processed or packed. Many of the poisons in fruits

and vegetables are SYSTEMIC, which means, that they cannot be washed out, as they penetrate the whole food.

Here the solution seems to be to buy only ORGANICALLY GROWN FOOD, or to GROW YOUR OWN

FOOD. Also avoid canned, processed, preserved, and packaged foods, for they contain the most chemical.Chemicals used in the process of preserving food, are usually those which have little relationship to food, and

are therefore not compatible with the human organism. For this reason, they usually represent poisonous

substances to the body, however in this poisoned world one cannot entirely escape imbibing some poisonous

substances, but the fewer the better.

The average American eats 9lbs. Of chemical additives a year including PRESERVATIVES, FLAVORING

AGENTS, STABILIZERS, and ARTIFICIAL COLORINGS.

Masticate Your Food Thoroughly Eat Slowly

When one eats fast, the APPESTAT of the body which tells us when we are full, is slow to indicate that fact,

and we may be full before we feel that we are. Then we continue to eat and overeat as a result. That is why weare told that many eat too rapidly (CD136). One of the more natural ways to slow down eating is to consume

more FIBRE. Fiber provides mouthfuls that must be chewed thoroughly, and that takes time. The end result

will be that you will eat less food than you would if you hurried through your meal. Fiber also requires lots of

room in the stomach, and this reduces the appetite and makes you feel full sooner and longer. Your are more

likely to be satisfied before you eat too much. On a high fiber diet you will also excrete more fat than on a lowfiber diet. The bacterial decomposition of the refuse left in the body due to overeating causes toxic substances

to be formed, for bacteria give off poisonous substances.

We should NEVER EAT UNTIL WE ARE FULL. We should stop eating before that time arrives. ..An

overeater is also a person who, when he relaxes on Sabbath will fall asleep during the sermon. Upon the

Sabbath, in the house of God, gluttons will sit and sleep under the burning truths of God's word. They can

neither keep their eyes open, nor comprehend the solemn discourses given... 2T.374. nearly all the members ofthe human family eat more than the system requires (CD132). This includes too much good food. On the

other hand, it is said that today people with full stomachs are starving from overeating of DEFICIENT FOOD.

When you chew your food more it stimulates the immune system to produce more white blood cells

ACID / ALKALINE

FOOD CHEMISTRY


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Man is a product of the soil. Gen. 2:7

In the soil are different kinds of elements of which man is composed. The body must be nourished by the same

elements as those of which it consists. AH 13.

Our bodies are made up from the food we eat. MH 295

Food is made up of a variety of very diverse elements. IB 15For example: Carbohydrates and Fats are made up of carbon, hydrogen, and oxygen. Proteins are made of

carbon, hydrogen, nitrogen, sulfur, and phosphorus.

It is a wonderful process that transforms the food into blood. MH 295

The right alkalinity of the blood is maintained by the food. AH 43

The blood as a whole must be alkaline. AH 42

The blood is kept alkaline by alkaline foods. AH 56

WHAT IS ACIDITY AND WHAT IS ALKALINE?

Acid and Alkaline, page 11

Acidity depends on the amount of hydrogen present in the food.

Alkaline depends on the amount of hydrogen and oxygen combined in the food.

WE ARE WALKING LABORATORIES. In a 150 pound person, He is 96% gases, and 4% Minerals. The

gases are 65% oxygen, 18% carbon, 10% hydrogen, and 3% nitrogen. NV 71,

I will praise thee (o Lord): for I am fearfully and wonderful made; marvelous are thy works: and that my soul

knoweth right well. Ps 139:14

ALKALINE FOOD ARE FRUIT AND VEGETABLE. AH 53

If the blood pH is lower than 7.35 condition is known as ACIDOSIS, and lower than 7.22 this is when many

diseases are developed. If the blood rises above 7.8 death occurs. This is called ALKALOSIS.

REMEMBER: The blood as a whole must be alkaline.

WHAT MAKES THE BLOOD ACID AND ALKALINE?

Phosphoric acid and sulfuric acid are likewise produced in the body from the oxidation of the

phosphorus and sulfur contained in the food. This makes the blood acid.

The blood acidity is reduced with the secretion of the bile which is alkaline, and with the high intake of alkaline

food. This makes the blood alkaline. A & A 11

Also different elements effect the balance of the acid or alkaline in the blood. ALKLINE-FORMING

ELEMENTS are potassium, sodium, calcium, magnesium, iron, manganese, copper and zinc. They become

alkaline-forming in solution when combined with oxygen and hydrogen. These alkaline-forming elements take

on a negative charge of electricity.


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ACID-FORMING ELEMENTS are phosphorus, sulfur, silicon and iodine. They be come acid-forming insolution when combined with hydrogen. These acid-forming elements take on a positive charge of electricity.

These positive and negative charges of electricity is our vital force. 3 T 138, 139. This reveals that there are

fixed laws (8 laws) which govern every minutia within the body, and that the continuance of life depends

primarily upon living in harmony with those laws. These principles call upon man to know his Creators will

and observe it.

WHAT KEEPS THIS BALANCE?

The important factor is the food intake. AH 43

Our foods are made of elements, and the following is the environments the foods are digested in:

MOUTH - ALKALINE

STOMACH - ACID

SMALL INTESTINE - ALKALINE

NO DIGESTION IS DONE IN THE LARGE INTESTINE, but its environment is Acid.

In conclusion, man was made from the dust of the ground, and in that dust we find all the elements thatcompose our foods.

In order to keep the right balance in our bodies we must look at the food we eat.

APPLYING THE ACID-ALKALINE FOOD THEORY

Food chemistry is based on this chart philosophy. The dietary ration should be 80% percent alkaline foods and

20% acid-forming foods. The acid-binding (alkaline) elements are calcium, potassium, sodium, magnesium and

iron. Acid-forming elements are phosphorus chlorine, sulfur, iodine (and also bromine.)

Biochemistry divides foods, like the biochemical elements, into alkaline-forming (most fruits and vegetables)

and acid-forming (most starches and proteins.) We find that alkaline blood and an alkaline body promotes goodhealth and vigor. The acid state is associated with toxic and enervated body. Acids are the grim reapers of

death. Body organs and glands depend on secretions that are alkaline for optimal health.

A good regime to follow is to have two fruits a day, preferably at breakfast, six vegetables (or more with salads),

a good protein and a good starch maintain the 80/20 ratio. A raw salad with both the noon and evening, orreverse them if you want.

We build acids mentally during the day when the sun is up, and the night is when the alkalinizing moon rises

and we should rest. Negative thoughts and attitudes such as fear, hate, gossip, unhappiness, anger, selfishness,

jealousy, lack of love build acids as do overwork and late hours and polluted areas. Rest, sleep, fresh air,

sunshine, laughter, good companions, love, happiness, joy, satisfaction and a positive philosophy encourage

alkalinity.

ACID-ALKALINE FOOD CHART

ALKALINE FOODS

Apples and Cider

Apricots

Avocados

Bananas (speckled only)


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Berries (all)Breadfruit

Cactus

Cantaloupe

Carob, pod only

Cherimoyas

Cranberries

CherriesCitron

Currants

Dates

Figs

Grapes

Grapefruit

Guavas

Kumquats

Lemon, ripe

Limes Loquats

Mangoes

Melons, (all)Nectarines

Olive, sundried

Oranges

Papayas

Passion Fruit

Peaches Pears

Persimmons

Pineapple, fresh if ripe

Plums

Pomegranates

Pomelos

Prunes and JuiceQuince

Raisons

Sapotes

Tamarind

Tangerines

ACID FRUITS

All preserved or jellied, canned, sugared, (dried) sulfured, glazed fruits; raw with sugar; bananas, if green tip;

cranberries, olives: pickled, green.

(** denotes slightly acid)

ALKALINE VEGETABLES

Artichoke

Asparagus, ripe

Bamboo shoots

Beans: green, lima, string, sprouts

Beets and tops

Broccoli

Cabbage, red and white

Carrots


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Celery, entireCauliflower

Chard

Chayotes

Chicory

Chives

Collard

CowslipCucumber

Dandelion greens

Dill

Dock, green

Dulse, (sea lettuce)

Eggplant

Endive

Escarole

Garlic

Horseradish, fresh

Jerusalem Artichoke

KaleKohlrabi

Leek

Legumes, except peanuts and lentils

Lettuce and romaine

Acid/Alkaline Food

Mushrooms (most varieties)

Okra

Onions

Oyster plant

ParsleyParsnips

Peppers, green or red

Potatoes (all varieties)

Pumpkin

RadishRhubarb (oxalic acid)

Rutabaga (Swede)

Salsify

Sauerkraut (lemon only)

Sorrel

Soybeans

Soybean extractSpinach

Squash

Taro, baked

Turnips and tops

Water chestnut

Watercress

ACID VEGETABLES

Artichokes


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Asparagus tips, whiteBeans, all dried

Brussel sprouts

Garbonzos (chick peas)

Lentils

Rhubarb

ALKALINE DIARY PRODUCTSAcidophilus culture

Buttermilk

Koumiss

Milk, raw (freshly drawn(human)(goat, cow)

Whey

Yogurt

Clabbered Milk

Kefir

ACID DAIRY PRODUCTS

Butter

Cheese, (all)Cottage cheese

Cream

Ice cream, ices

Sherbet

Custards

Milk: boiled, cooked or pasteurized, malted, dried, canned

ALKALINE FLESH FOODS

None (bone and blood are alkaline forming)

ACID FLESH FOODS

All meat: red meat, fowl, fishBeef tea

Shellfish

Gelatin

Gravies

ALKALINE CEREAL GRAINS

Corn green (1st 24 hours)

Millet

ACID CEREAL GRAINS

All flour products

BuckwheatBarley

Breads, all varieties

Cakes

Corn, cornmeal, corn flakes, starch and hominy

Crackers, all

Doughnuts

Dumplings

Grapenuts

Macaroni and spaghetti


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NoodlesOatmeal

Pies and pastries

Rice

Rye crackers

Acid/Alkaline Food

ALKALINE MISCELLANEOUS

Agar

Alfalfa products

Coffee substitutes

Ginger, dried, unsweetened

Honey

Kelp (edible)

Teas, unsweetened

Yeast cakes

Rest and sleep

Positive thoughts (joy, etc.)

ACID MISCELLANEOUS

All alcoholic beverages

Candy and confectionery

Cocoa and chocolate

Soda Pop

Coffee

Condiments as: Curry, Pepper, Salt, Spices, etc.

Dressings and tick sauces

Drugs and aspirin

Eggs, especially whites

Ginger, preserved

James and JelliesFlavorings

Marmalades

Mayonnaise

Preservatives as: Benzoate, Sulfur, Vinegar, Smoke

Sago (starch)Sodawater

Tapioca (starch)

Tobacco, Juice, Snuff

Lack of sleep

Overwork

Worry, late hours

Negative thoughts: Fear, hate, misery

ALKALINE

Almonds

Chestnuts, roasted

Coconut, fresh

ACID NUTS

All nuts, especially roasted

Dried coconut


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Peanuts

NEUTRAL FOODS

Sugar, refined

Oils: Olive, corn, cotton seed, peanut, soy, sesame, etc.

Fats, and other greases

EASILY DIGESTED FOODS

VEGETABLES

Artichokes

Asparagus

Beans, Tender String

Beet Greens

Beets, Tender

Broccoli

Butter Beans, Green

Cabbage, Chinese

Cabbage, Curly

Cabbage, RedCabbage, Savoy

Carrots, Tender

Cauliflower, Tender

Celery

Chard, Swiss

Chayote

Corn-on-the-cob

Dandelion

Dwarf Nettles

Leek leaves

Okra

Onions, greenPeas, tender young

Rhubarb

Romaine

Spinach, tender green

Acid/Alkaline Food

Spinach, New Zealand

Squash

Tomatoes, Ripe

MISCELLANEOUSAlfalfa Bud Salads

Almond Oil

Clover Blossom

Cod Liver Oil

Coconut Oil

Honey

MEAT, FISH, CHEESE & EGGS

Cheese, Roquefort


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Clam BrothDuck, Broiled Wild

Eggs, Omelet, cooked slightly

Fowl, Young Wild

Game, Young

Gizzard Broth

Goose

LambLiver from young animals

Oysters

Oyster Broth

Quail

Roe

Squab, Broiled

Shad

Tuna, Broiled

Whiting

DAIRY PRODUCTS

Goat ButterGoat Buttermilk

Whey

FRUITS AND VEGETABLES

Apples, custard

Apples, Baked

Apples, Mellow

Apples, Sun Dried

Apricots, Sweet Ripe

Avocado

Blueberries

Blueberry JuiceBrambleberries

Cherries, Black, Ripe

Cloudberries

Currents, Ripe Black

Currents, ZanteElderberries

Figs, Fresh

Figs, Sun Dried

Fruit Pudding

Grapes

Lemon

NectarinesOlives

Peaches, Ripe

Pears

Persimmons

MANS DIET

ORIGINAL DIET Gen. 1:11, 29


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1. Grain 2. Fruit 3. Nuts 4. Vegetables

These constitute the diet chosen for us by our Creator. MH 296; CDF 81 # 111

Those who eat flesh are but eating grain and vegetables at second hand; for the animal receives from these

things the nutrition that produces growth. The life that was in the grain and vegetables passes into the eater.

CDF 396 # 704

...The time will soon come when there will be NO SAFETY IN USING EGGS, MILK, CREAM, OR

BUTTER, because DISEASE IN ANIMALS IS INCREASING IN PROPORTION TO THE WICKEDNESS

AMONG MEN.The whole animal creation will groan under the diseases that curse our Earth. CDF 356 # 603

(1902)

HOW TO MAKE TRANSITIONS IN THE DIET:

1. Include in the diet plenty of fresh vegetables and fruit.

CDF 312 # 480 Families and institution should learn to do more in the cultivation and improvement of land. If

people only knew the value of the products of the ground, which the earth brings forth in their season, morediligent efforts would be made to cultivate the soil All should be acquainted with the special value of fruits and

vegetable fresh from the orchard and garden.

2. Eat whole grain bread and cereals.

This gives the full feeling that is usually lacking after coming off flesh foods.

CDF 314 # 486 The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans,

peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality,

give an opportunity to select a dietary that is complete without the use of flesh meats.

3. What should I use in place of flesh for protein?

8 almonds equal 1 ounce of flesh

CDF 363 # 619 Nuts and nut foods are coming largely into use to take the place of flesh.

CDF 315 # 492 When flesh food is discarded, its place should be supplied with a variety of grains, nuts,

vegetables, and fruits, that will be both nourishing and appetizing.

4. What should I use in place of dairy (milk and cheese) products?

Use nut milks, soy milk or grain milk

1 cup of cooked mustard or turnip greens has TWICE the amount of calcium than cows milk.

Cheese can be made from nuts or soy products

CDF 369 #634 ...The effect of cheese is deleterious.

CDF 365 # 625 As DISEASE in animals increases, the use of MILK and EGGS will become more

and more UNSAFE.


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5. What should I use in place of eggs?

Tofu products can be used in baking

In whole grain, all varieties of greens, and legumes will supply the same nutritional needs.

CDF 368 # 631 ...Eggs contain properties that are remedial agencies in counteracting certain poisons. Some,

in abstaining from milk, eggs, and butter, have failed to supply the system with proper nourishment.

In view of this statement, lets look at the whats in the eggs.

The advantages in eggs: (Abundant Health, page 383)

1. High quality of protein

2. Vitamins A, B1, riboflavin, nicotinic acid, and D

3. Iron and phosphorus

4. Fat

The disadvantages in eggs:

1. Acid-forming

2. Adds to an excess of protein

3. Quick to putrefy in the digestive tract

4. Aids growth of germs

5. Potential carrier of animal disease

6. Source of allergy

AH 237 Leucemia appears to be transmitted naturally by direct and indirect contact, and circumstantial

evidence indicates that it may be to a limited extent be carried in the egg.

AH 238 There is considerable evidence that this DISEASE IS TRANSMITTED through the EGG.

HERE ARE SIXTEEN REASONS FOR BECOMING A VEGETARIAN:

1. To avoid excess protein

2. To avoid animal tissue waste

3. TO avoid meat as a stimulant, The toxic substances in meat are stimulating. AH 1664. Meat is acid-forming, contributing to hyperacidity

5. Lack of minerals and vitamins

6. Meat contributes to constipation

7. Degenerates vital organ over works them

8. Has loads of bacteria

9. Disease from animal the most prolific source of human diseases.

10. Does give strength as supposed, its a tissue builder11. Causes fatigue

12. Its a second hand food

13. Its not natural

14. Its expensive

15. Affects the disposition, morals and character

16. Must return to Gods original design

THE DISADVANTAGE OF FLESH EATING:


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1. Acid forming

2. Increases heart rate 25 30 % for 15 20 hours. AH 137

3. Cholesterol in the flesh and the fat is more injurious than the excess protein.

4. High in fat

5. Increases intestinal putrefaction, AH 163.

THE NEW FOUR FOOD GROUPS

Why Do We Need A New Food Guide?

The basic Four Food Groups were developed 35 years ago to help people plan meals that would meet nutritional

needs. However, the concept of an optimal diet has changed since that time. The typical Western diet based on

the Basic Four Food Groups is high in animal fat and protein, and lacking in fiber, and is therefore associated

with increased risk of cancer, heart disease, obesity, diabetes and osteoporosis. Current food guides do not

address these problems. Americans need guidelines for planning meals and will help them meet nutritional

needs and lower risk for chronic disease.

What Are the New Four Food Groups?

The new groups are Whole Grains, Legumes, Fruits, and Vegetables. Consumers are encouraged to eat a variety

of foods from each of these groups. Other foods, including nuts, sweets, dairy, meat, and oils, are considered to

be options. It isnt necessary to include them in the diet. If you do consume them, include small amounts only,

since these foods can contribute excess fat, and are devoid of fiber.

What is the Scientific Basis for These Changes?

The best evidence is that people who eat centered on plant foods have the lowest risk of heart disease, stroke,

hypertension, obesity, colon cancer, breast cancer, and osteoporosis. A number of governmental reports

released over the past decade support the need for this dietary shift. These include the Surgeon Generals

Report on Nutrition and Health, the National Research Councils Report on Diet and Health, and the USDAsrevised Dietary Guidelines.

Can I Get Enough Protein if I Eat According to the New Four Food Groups?

Protein needs are easily met on a plant based diet as long as you consume enough calories and eat a variety ofplant foods. The average American consumes about twice the recommended amount of protein. Excess protein,

especially animal protein, may cause loss of calcium from the body. Protein from animal foods may raise blood

cholesterol levels, and may increase risk for cancer. Therefore it is a good idea to keep protein intake moderate

and to get most of your protein from plants.

RETHINKING THE FOUR FOOD GROUPS

The physicians Committee for Responsible Medicine, which boasts 3000 doctors as members, is recommending

that we rethink our dietary guidelines. The group proposes a new set of four food groups fruits, grains,

vegetables, and legumes. The recommendation to cut out meats and dairy products altogether has drawn sharp

criticism from the Cattlemens association and the American Diary Council as nutritionally irresponsible.

However, the physicians group is quick to point out that their recommendation provide adequate dietary protein

from grains and beans.

The four new proposed food groups reflect a better understanding of the critical role that dietary fiber plays in

human health and nutrition, and the extent to which dietary hats contribute to disease. The average American


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diet, which is woefully deficient in fiber, and overly high in animal fat and protein, is linked to heart disease,stroke, cancer, obesity, and diabetes. For a peek at the Committees recommendation in a nutshell, see page 5.

What about Calcium?

Calcium needs are easily met on a plant-based diet. Since a diet high in animal protein causes a loss of calcium

from the diet, people who consume mostly plant protein probably may need less calcium. Populations who us

no dairy products and who consume moderate amounts of calcium frequently have less osteoporosis thanAmericans do. Many plant foods from the New Four Food Groups provide calcium. A few examples of

calcium-rich foods are dark green, leafy vegetables, broccoli, cooked dried beans, bok choy, tofu, corn torillas,

and figs.

Do Plant Foods Provide Enough Iron?

Many plant foods are rich in iron. Iron-rich foods include cooked dried beans, dried fruit, potatoes, and whole

and enriched grains. Include a good source of vitamin C at each meal to help the body absorb iron more

efficiently. Good sources of vitamin C are citrus fruits and juices, strawberries, green peppers, melons,

potatoes, and broccoli.

What About Vitamin B12?

Vitamin B12 is sometimes present in root vegetables, but generally is absent from plant foods, the B12

requirement can easily be met by eating cereals of other products that are fortified with this vitamin. The need

for this vitamin is very small and is easily met.

Are Diets Planned According to the New Four Food Groups Safe for Everyone?

The new Four Food Groups are perfectly safe for all normal individuals. Special groups, including pregnant

women and young children need greater amounts of nutrients in their diet, increasing the servings from each of

the food groups can help these individuals to meet their nutrient needs.

Who Developed the New Four Food Groups?

The New Four Food Groups were developed by Physicians Committee for Responsible Medicine, a national,

non-profit organization of physicians and consumers. PCRM promotes the optimal diet for prevention of

disease.

Dietary Transition:From S.A.D. to G.L.A.D.

Presentation Format:

I. Introduction: We would like to share with you the two dietary plans and their influence upon your

health. One is called: The GLAD plan and the other is called: The SAD plan.

II. Foundation Scripture: Ecc 10:17 Eat for strength (GLAD plan) and not for drunkenness (SAD plan.)

III. Define the two dietary plans

A. The SAD plan

1. Question: What does SAD MEAN?

Answer: Standard American Diet

2. Question: What does the Bible say about this diet?

Answer: II Kings 4:38-40 DEATh in the pot


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b. grainsc. nuts

d. vegetables

6. Dietary Facts and Benefits

7. Vegetarian and SAD plan Can a vegetarian unknowingly or knowingly be on the SAD plan?

IV. How to Make the Dietary Transitions from SAD to GLAD

MENU PLANNING

Planning of menus for the whole week:

A. Begin the weekly cycle on the day following your major shopping day for fruits and vegetables:

1. If you purchase fruits and vegetables from the supermarket, then do so the day after the week-end adds

appear. The produce will be at its best at this time Fruits and vegetables lose vitamins by exposure to air.

2. If you purchase produce from local growers, try to obtain it as fresh as possible.

3. Store produce properly. Generally, the produce will have been washed before you buy it. It is still nice and

crisp, all you will need to do is lightly spray or sprinkle and place in ventilated plastic bags or containers and

store in refrigerator. Roots such as potatoes and onions should be kept in a cool dark dry place. Under the

kitchen sink is not the best spot, because of the heat from hot water pipes.

4. Fruit should be let out of the refrigerator to ripen.

8. Advantages of a Menu:

1. If a menu is planned and followed, then you can be assured of good nutrition

throughout the week.

2. A good menu saves money. It avoids impulse buying, over purchasing , and frequent trips to the market.

3. It avoids many leftovers.

C. Making out the menu:

1. Plan the most important meal of the day first. This may be any meal depending on the family program. This

should be the meal when whole family will be together. This should be the meal when the whole family will be

together. Of course, it would be best if this could be breakfast, but this is not always possible.

2. Plan the evening meal next if it is not the main meal. This meal should always be light and easy to digest.Hot soup and toast, or fruit and toast, or some other simple combination. Even children who have played hard

all day can fill up on this and be satisfied.

3. The third meal of the day will supply any important nutrients that have been missed in the other meals. So

check carefully the foods groups to make sure that nothing is lacking.

GODS PLAN BASIC MENU

1. BREAKFAST:

* Cooked Grain Such as one of the following:


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Millet, Brown Rice, Barley, Rolled Oats, Buckwheat, Spelt, Quinoa* Fresh Fruits: - Select 2-3 kinds especially Apples

*Fruit Sauce or Spread: - Mix 2 fruits in a blender for sweetener add raisins or dates (if diabetic or

hypoglycemia, do not eat dried fruits omit)

Almonds 8-10

* Sunflower seeds: - or pumpkin seeds or sesame seeds 1 Tablespoon

* Grain or nut milk (optional)

* How to mix milk:Grain milk: millet or brown rice

1 cup of cooked grains

2-3 Cups of water (The amount determines thickness)

Blend in the blender salt to taste

Nut milk: almonds, cashew, sunflower, sesame seeds

1 Cup of raw nuts or seeds

2-3 cups of water (The amount determines thickness)

Blend until liquid. Salt to taste.

II. DINNER:

Cooked Grain: One of the following:Brown Rice, Corn or millet, or

Potato Baked or boiled, or

Whole Grain Pasta

Steamed green vegetables of cooked fresh peas of beans

Raw Salad: Leaf lettuce of Romaine along with carrot sticks, celery,

radish, green peppers, plenty of sprouts.

Salad dressing: Lemon juice/honey (if not a diabetic or have low blood

sugar)

Sunflower Seed Dressing:

Whiz in blender until very creamy:

1 2/3 C. water1 tsp. salt (optional)

1/2 tsp. onion powder

1 tsp. Garlic powder

1 C. sunflower seeds

1/3 C. lemon juice, (fresh is best.)

Bread Whole Grain (optional)

Powder

III. SUPPER: Very light Five hours before bedtime.

Vegetable Soup Zwieback whole grain bread

Fruit Salad or and Bread

MEAL PLANNING

1. Determined the number of meals

Two or three meals a day

CDF 177#277 It should be sown that to eat two meals is far better for the health than to eat three.

CDF 141 Some eat three meals a day, when two would be far more conducive to physical and spiritual health.

ME 319 The practice of eating but two meals a day is generally found a benefit to health; yet under some

circumstances persons may require a third meal.

MM 284 GODS WORD DOES NOT SAY IT IS WRONG TO EAT 3 MEALS.


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CDF 178 #278 In regard to the third meal, DO NOT MAKE EATING BUT TWO MEALS COMPULSORY.Some do the best healthwise when eating three light meals, and when they are restricted to two they feel the

change severely.

2. Regularity in time

Eat the same time every day, if possible.

CDF 169 #264 Eat at regular periods.

CDF 179 #281 #282 In no case should the meals be irregular. Neither should the meals be delayed one or twohours, to suit circumstances.

Regularity in eating is of vital importance. There should be a special time for each meal.

3. The distance of the meals

The meals should be about 5 hours apart

CDF 173 #276 Five hours at least should elapse between each meal.

CDF 173-174 #269 At least five or six hours should intervene between the meals.

NOTE: NORMALLY, WITHIN FIVE HOURS THE FOOD HAS COMPLETELY DIGESTED IN THE

STOMACH AREA AND THEN PASSES INTO THE SMALL INTESTINE.

4. The appearance of the food The food should look and taste good.

MH 306 The digestive organs should not be burdened with a quantity or quality of food which it will tax the

system to appropriate.

CDF 309 #469 Nicely prepared vegetables and fruits in their season will be beneficial, if they are of the best

quality.

CDF 110 #178 Food should be prepared with simplicity, yet with a nicety which will invite the appetite.

CDF 103 The system receives less nourishment from too great a quantity of food, even of the right quality, than

from a moderate quantity taken at regular periods.

CDF 102 #157 It is sin to be intemperate in the quantity of food eaten, even if the quality is unobjectionable.

5. Have different kinds of varieties, the same foods should not be eaten all the time.

CDF 112 #188 The meals should be varied. The same dishes, prepared in the same way, should not appear on

the table meal after meal, and day after day. The meals are eaten with greater relish, and the system is betternourished, when the food is varied.

6. Not too many varieties at one meal

CDF 109 #177 Do not have too great a variety at a meal; three or four dishes are a plenty.

7. Atmosphere must be relaxed and enjoying:

CDF 109 #175 When one is excited, anxious, or hurried, it is better not to eat until rest is found.

At meal time cast off care and anxious thought; do not feel hurried, but eat slowly and with cheerfulness, with

your heart filled with gratitude to God for all His blessings.

8. Take a walk to help digestion:

CDF 103 Exercise is important to digestion, and to a healthy condition of the body and mind.

Neither study NOR violent exercise should be engaged in immediately after a full meal.Immediately after

eating there is a strong draft upon the nervous energy.


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TO ENGAGE IN...VIOLENT EXERCISE IMMEDIATELY AFTER EATING HINDERS THE DIGESTIVEPROCESS.

BUT A SHORT WALK AFTER A MEAL, with the head erected and the shoulders back, EXERCISING

MODERATELY, IS A GREAT BENEFIT.

9. Ask for Divine Aid in preparing your meals:

CDF 109 #176 Knowledge in regard to proper food combinations is GREAT WORTH, and is to RECEIVEDas wisdom from God.

PRAY that God will give you wisdom to prepare good meals that will taste and look good, so your family will

have healthy bodies and minds to be used by Him. ALSO, THAT THE OOD WILL BE MOST

WHOLESOME.

10. Dont forget to have something warm at your meals.

CDF 86 I would advise all to take something warm into the stomach, every morning at least.

I do not approve of eating much cold food, for the reason that the vitality must be drawn from the system to

warm the food until it becomes of the same temperature as the stomach before the work of digestion can be

carried on.

CDF 106 #165 Food should not be eaten very hot or very cold. If food is cold, the vital force of the stomach is

drawn upon in order to warm it before digestion can take place.

HOW TO COOK VEGETABLES

PAN COOKING or STIR-FRYING is an excellent method also. Bring enough water to cover the bottom of a

frying pan (about 1/4 cup) to boil using medium heat. Add sliced or chopped vegetables, stirring frequently

until desired doneness. Add water tablespoon by tablespoon as needed to keep vegetables from sticking to the

pan. Cooking time varies from 5-20 minutes. Summer squashes (for example, crookneck, zucchini) are done in

5 minutes, broccoli, 20 minutes, onion, green pepper, pimento, celery, herbs and salt may be selected to season

vegetables.

PRESSURE COOKING should just be reserved for emergencies, as, despite the convenience of immediate

results, the increased temperature does kill more vitamins. The pressure cooker, with its rack, may be used for

steaming with the pressure not applied.

Heres to your enjoyment of vegetables rich in flavor, hopping with nutrients, bright with color, and delightful

in texture!

C VITAMINS RUN

How you cook your food has a lot to do with how much of its vitamins you end up with. Ditto for:

How you cut it (small pieces are worse.)

How long you cook it (more time and more water are worse), and

How soon you eat it (the sooner the better.)

The vitamins most affected by heat and exposure to air are water-soluble ones: vitamins C and (to a lesser

extent) folic acid. Fat-soluble vitamins (beta-carotene) or minerals dont change much. So heres the

percentage of vitamin C thats left after you:

Boil one cup of spinach in one cup of water: 63%


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Boil one cup of spinach in two cups of water: 36%

Boil whole green beans: 54%

Boil French-cut green beans: 28%

Steam broccoli: 79%

Stir-Fry broccoli: 77%

Boil broccoli with a small amount of water in a covered pot: 74%Microwave broccoli: 57%

Boil broccoli covered with water in an uncovered pan: 45%

Bake a potato: 80%

Boil a potato: 53%

Mash a potato: 23%

Keep a boiled potato in the refrigerator for 1 day: 29%

Keep a boiled potato in the refrigerator for 3 days: 5%

Keep a boiled potato in the refrigerator for 5 days: 0%

Keep mashed potatoes on a steam table for 15 minutes: 48%Keep mashed potatoes on a steam table for 45 minutes: 0%

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