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Testimony Studies on Diet and Foods (1926)

Information about this Book
Preface
Introduction
- Question Number One
- Answer
Chapter 1—Breads
Chapter 2—Butter
Chapter 3—Cheese
Chapter 4—Cider
Chapter 5—Combinations
Chapter 6—Cooking Schools
Chapter 7—Diet in Different Countries
Chapter 8—Diet and Morals
Chapter 9—Diet During Pregnancy and Lactation
Chapter 10—Diet and Spirituality
Chapter 11—Eating Between Meals
Chapter 12—Eggs
Chapter 13—Extremes in Diet
- Extremes in Diet
Chapter 14—Fasting
Chapter 15—Feeding of Children
Chapter 16—Flesh Foods
Chapter 17—Foods as Remedies
Chapter 18—Fruits
Chapter 19—God’s Remedies
Chapter 20—Grains
Chapter 21—Health Reform and the Third Angel’s Message
Chapter 22—Healthful Cookery
Chapter 23—Health Foods
- An Evil Work
Chapter 24—How to Present the Principles of Health Reform
Chapter 25—Hygienic Restaurants
- Care of the Helpers
- Closing Our Restaurants on the Sabbath
Chapter 26—Instruction to be Given on Health Topics
Chapter 27—Mastication
Chapter 28—Milk and Cream
Chapter 29—Milk and Sugar
Chapter 30—Number of Meals
Chapter 31—Nuts and Nut Foods
Chapter 32—Olives and Olive Oil
Chapter 33—Original Diet
Chapter 34—Physiology of Digestion
Chapter 35—Pickles
Chapter 36—Pie, Cake, Pastry and Puddings
Chapter 37—Proper Diet
Chapter 38a—Salt, Spices and Condiments
Chapter 38b—Sanatarium Dietary
Chapter 39—Simple Diet
Chapter 40—Soda and Baking Powder
Chapter 41—Sugar
Chapter 42—Tea and Coffee
Chapter 43—Water Drinking
Chapter 44—Overeating and Control of Appetite
Chapter 45—Improper Eating a Cause of Disease
Chapter 46—Reasons for Reform
- Diet