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Counsels on Diet and Foods (1938)

Information about this Book
You Should Read This
Dates of Writing or First Publication
Chapter 1—Reasons for Reform
Chapter 2—Diet and Spirituality
- The Relation of Diet to Morals
Chapter 3—Health Reform and the Third Angel’s Message
Chapter 4—The Proper Dietary
- Part 2—The Original Diet
- Part 2—The Simple Diet
- Part 3—An Adequate Diet
- Part 4—Diet in Various Countries
Chapter 5—Physiology of Digestion
Chapter 6—Improper Eating a Cause of Disease
Chapter 7—Overeating
Chapter 8—Control of Appetite
Chapter 9—Regularity in Eating
- Part 1—Number of Meals
- Part 2—Eating Between Meals
Chapter 10—Fasting
Chapter 11—Extremes in Diet
Chapter 12—Diet During Pregnancy
Chapter 13—Diet in Childhood
Chapter 14—Healthful Cookery
Chapter 15—Health Foods and Hygienic Restaurants
Chapter 16—Sanitarium Dietary
Chapter 17—Diet a Rational Remedy
Chapter 18—Fruits, Cereals, and Vegetables
- Part 1—Fruits
- Part 2—Grains
- Part 3—Bread
- Part 4—Vegetables
Chapter 19—Desserts
- Part 1—Sugar
- Part 2—Milk and Sugar
- Part 3—Pie, Cake, Pastry, Puddings
Chapter 20—Condiments, Etc.
- Part 1—Spices and Condiments
- Part 2—Soda and Baking Powder
- Part 3—Salt
- Part 4—Pickles and Vinegar
Chapter 21—Fats
- Part 1—Butter
- Part 2—Lard and Grease
- Part 3—Milk and Cream
- Part 4—Olives and Olive Oil
Chapter 22—Proteins
- Part 1—Nuts and Nut Foods
- Part 2—Eggs
- Part 3—Cheese
Chapter 23—Flesh Meats (Proteins Continued)
- Progessive Dietic Reform in Seventh-day Adventist Institutions
Chapter 24—Beverages
- Part 1—Water Drinking
- Part 2—Tea and Coffee
- Part 3—Cereal Substitutes for Tea and Coffee
- Part 4—Cider
- Part 5—Fruit Juice
Chapter 25—Teaching Health Principles
- Part 1—Instruction to be Given on Health Topics
- Part 2—How to Present the Principles of Health Reform
- Part 3—Cooking Schools
Appendix 1
- Personal Experience of Ellen G. White as a Health Reformer
Appendix 2
- A Statement by James White Relating to the Teaching of Health Reform