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Counsels on Diet and Foods
graham gems, our friends say, “Oh, yes, we know how to make them.”
We are much disappointed when they appear, raised with baking pow-
der or with sour milk and soda. These give no evidence of reform.
The unbolted flour, mixed with pure soft water and milk, makes the
best gems we ever tasted. If the water is hard, use more sweet milk,
or add an egg to the batter. Gems should be thoroughly baked in a
well-heated oven, with a steady fire.—
The Review and Herald, May 8,
1883
567. In my travels, I see entire families suffering with sickness in
consequence of poor cooking. Sweet, nice, healthful bread is seldom
seen upon their tables. Yellow, saleratus biscuits and heavy, clammy
bread are breaking down the digestive organs of tens of thousands.—
The Health Reformer, August, 1873
568. Some do not feel that it is a religious duty to prepare food
properly; hence they do not try to learn how. They let the bread
sour before baking, and the saleratus added to remedy the cook’s
carelessness, makes it totally unfit for the human stomach.—[
Christian
Temperance and Bible Hygiene, 49
]
Counsels on Health, 117, 1890
569. We see sallow complexions, and groaning dyspeptics wher-
ever we go. When we sit at the tables, and eat the food cooked in the
same manner as it has been for months, and perhaps years, I wonder
that these persons are alive. Bread and biscuit are yellow with salera-
tus. This resort to saleratus was to save a little care; in consequence
of forgetfulness, the bread is often allowed to sour before baking, and
to remedy the evil a large portion of saleratus is added, which only
[344]
makes it totally unfit for the human stomach. Saleratus in any form
should not be introduced into the stomach; for the effect is fearful. It
eats the coatings of the stomach, causes inflammation, and frequently
poisons the entire system. Some plead, “I cannot make good bread or
gems unless I use soda or saleratus.” You surely can if you become a
scholar and will learn. Is not the health of your family of sufficient
value to inspire you with ambition to learn how to cook and how to
eat?—
Testimonies for the Church 2:537, 1870
Part 3—Salt
570. Do not eat largely of salt, avoid the use of pickles and spiced
foods, eat an abundance of fruit, and the irritation that calls for so much