Counsels on Diet & Foods / White, Ellen G / (HB/1946-1946/GRN/B/USED)

*Condition Note: Moderate underlining and minor cover wear. There is also a page detached, but present.*

When Ellen G White in 1864 began to speak and write on proper nutrition and a way of living that took into account nature's laws, average life expectancy in the United States was 32 years; meals, served three, four, or five times a day, were highly spiced, heavy with meats, rich gravies, fried foods, and a vast array of pastries loaded with sugar and fat. Milk was often supplied by cows poorly cared for and sometimes tuberculous. Testing was unknown, and pasteurization was decades away. Except for salting and drying, the science of food preservation was still in the future.

It was in this climate that Ellen White, with a pen dipped in the wisdom and knowledge of the Designer of the human form and the Author of nature's laws, called for a dietary program that was simple, healthful, nutritious, and appetizing.

To this end she spoke for fifty years, writing her views in articles, books, and personal correspondence. Nutritionists today are aware of people's resistance to changes in their diet. Yet Ellen White succeeded in changing the dietary practices of hundreds of thousands who today profitably follow these counsels, now well supported by scientific research.

Counsels on Diet and Foods presents this rich knowledge in topical order for convenient study.

Table of Contents

I Reasons for Reform
II Diet and Spirituality
The Relation of Diet to Morals
III Health Reform and the Third Angel's Message
IV The Proper Dietary

• I The Original Diet
• II The Simple Diet
• III An Adequate Diet
• IV Diet in Various Countries

V Physiology of Digestion
VI Improper Eating a Cause of Disease
VII Overeating
VIII Control of Appetite
IX Regularity in Eating

• I Number of Meals
• II Eating Between Meals

X Fasting
XI Extremes in Diet
XII Diet During Pregnancy
XIII Diet in Childhood
XIV Healthful Cookery
XV Health Foods and Hygienic Restaurants
XVI Sanitarium Dietary
XVII Diet a Rational Remedy
XVIII Fruits, Cereals, and Vegetables

• I Fruits
• II Grains
• III Bread
• IV Vegetables

XIX Desserts

• I Sugar
• II Milk and Sugar
• III Pie, Cake, Pastry, Puddings

XX Condiments, Etc.

• I Spices and Condiments
• II Soda and Baking Powder
• III Salt
• IV Pickles and Vinegar

XXI Fats

• I Butter
• II Lard and Grease
• III Milk and Cream
• IV Olives and Olive Oil

XXII Proteins

• I Nuts and Nut Foods
• II Eggs
• III Cheese

XXIII Flesh Meats (Proteins Continued)

• Progressive Dietetic Reform in Seventh-day
• Adventist Institutions

XXIV Beverages

• I Water Drinking
• II Tea and Coffee
• III Cereal Substitutes for Tea and Coffee
• IV Cider
• V Fruit Juice

XXV Teaching Health Principles

• I Instruction to Be Given on Health
• Topics
• II How to Present the Principles of Health Reform
• III Cooking Schools

Appendix

• I Personal Experience of Ellen G. White as a Health Reformer
• II A Statement by James White Relating to the Teaching of Health Reform

General Subject Index

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