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Counsels on Diet and Foods

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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 1—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)

Progressive 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

Decades before many physiologists were concerned with the close relationship between diet and health, Ellen G. White in her writings clearly pointed out the connection between the food we eat and our physical and spiritual welfare. In her discourses and writings from 1863 onward, she discussed frequently the importance of diet and adequate nutrition.<br/>Her counsels, as preserved in pamphlets and books, in the journals of the denomination, and in personal testimonies, have exerted a strong influence on the dietetic habits of Seventh-day Adventists, and indirectly have left their impress upon the general public. In assembling the materials comprising Counsels on Diet and Foods, an effort was made to include the full range of instruction on the subject from Mrs. White's pen. The resulting compilation is unique for it presents the counsels clustered topically under a general heading, with no attempt to provide a continuity in reading.

<span class="non-egw-note">[Note: It is a matter of historical record that Seventh-day Adventist health institutions in their early days served flesh meat in a greater or lesser degree to patients and helpers. The reform in this phase of healthful living was progressive. In the older institutions, after a long struggle, flesh meat was eventually discarded from all tables. In the case of the Battle Creek Sanitarium this step was taken in 1898, largely in response to counsel from Mrs. White&apos;s pen appearing in this chapter (722). At the St. Helena Sanitarium the change took place in 1903. By this time education in the matter of a nonflesh diet had spread widely, and flesh was left out of the dietary of the guests with less difficulty than if it had been excluded at an earlier date. It was a joy to the managers of the older institutions to know that in the new plants opened at about this time, flesh food was not served to the patients.]</span><br />

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