18
Testimony Studies on Diet and Foods
he had been accustomed. All who sit at my table express themselves
as being well satisfied with the food provided.
Testimonies for the Church 2:367
It is important that the food should be prepared with care, that the
appetite, when not perverted, can relish it. Because we from principle
discard the use of meat, butter, mince pies, spices, lard, and that which
irritates the stomach and destroys health, the idea should never be
given that it is of but little consequence what we eat.
The Ministry of
Healing, 302
Butter is less harmful when eaten on cold bread than when used
in cooking; but, as a rule, it is better to dispense with it altogether.
Testimonies for the Church 7:135
Milk, eggs and butter should not be classed with flesh-meat. In
some cases the use of eggs is beneficial. The time has not come to say
that the use of milk and eggs should be wholly discarded. There are
poor families whose diet consists largely of bread and milk. They have
little fruit, and can not afford to purchase the nut foods. In teaching
health reform, as in all other gospel work, we are to meet the people
where they are. Until we can teach them how to prepare health-reform
foods that are palatable, nourishing, and yet inexpensive, we are not
at liberty to present the most advanced propositions regarding health-
reform diet.
Let the diet reform be progressive. Let the people be taught how
to prepare food without the use of milk and butter. Tell them that 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 increase of wickedness among men. The time is near when,
because of the iniquity of the fallen race, the whole animal creation
will groan under the diseases that curse our earth.
God will give His people ability and tact to prepare wholesome
food without these things. Let our people discard all unwholesome
recipes.
Testimonies for the Church 7:134
Olives may be so prepared as to be eaten with good results at every
meal. The advantages sought by the use of butter may be obtained by