Counsels on Diet and Foods

Chapter Title                                        Page #
I Reasons for Reform ................................... 15
II Diet and Spirituality ............................... 43
     The Relation of Diet to Morals .................... 60
III Health Reform and the Third Angel's Message ........ 69
IV The Proper Dietary .................................. 81
     I The Original Diet ............................... 81
     II The Simple Diet ................................ 82
     III An Adequate Diet .............................. 91
     IV Diet in Various Countries ...................... 94
V Physiology of Digestion ............................. 101
VI Improper Eating a Cause of Disease ................. 117
VII Overeating ........................................ 131
VIII Control of Appetite .............................. 145
IX Regularity in Eating ............................... 173
     I Number of Meals ................................ 173
     II Eating Between Meals .......................... 179
X Fasting ............................................. 185
XI Extremes in Diet ................................... 195
XII Diet During Pregnancy ............................. 217
XIII Diet in Childhood ................................ 225
XIV Healthful Cookery ................................. 251
XV Health Foods and Hygienic Restaurants .............. 267
XVI Sanitarium Dietary ................................ 281
XVII Diet a Rational Remedy ........................... 301
XVIII Fruits, Cereals, and Vegetables ................. 309
     I Fruits ......................................... 309
     II Grains ........................................ 313
     III Bread ........................................ 315
     IV Vegetables .................................... 321
XIX Desserts .......................................... 327
     I Sugar........................................... 327
     II Milk and Sugar ................................ 330
     III Pie, Cake, Pastry, Puddings .................. 331
XX Condiments, Etc. ................................... 339
     I Spices and Condiments .......................... 339
     II Soda and Baking Powder ........................ 342
     III Salt ......................................... 344
     IV Pickles and Vinegar ........................... 345
XXI Fats .............................................. 349
     I Butter ......................................... 349
     II Lard and Grease ............................... 353
     III Milk and Cream ............................... 355
     IV Olives and Olive Oil .......................... 359
XXII Proteins ......................................... 363
     I Nuts and Nut Foods ............................. 363
     II Eggs .......................................... 365
     III Cheese ....................................... 368
XXIII Flesh Meats (Proteins Continued) ................ 373
     Progressive Dietetic Reform in                        
      Seventh-day Adventist Institutions .............. 405
XXIV Beverages ........................................ 419
     I Water Drinking ................................. 419
     II Tea and Coffee ................................ 420
     III Cereal Substitutes for Tea and Coffee ........ 431
     IV Cider ......................................... 432
     V Fruit Juice .................................... 436
XXV Teaching Health Principles ........................ 441
     I Instruction to Be Given on Health Topics ....... 441
     II How to Present the Principles of Health Reform  457
     III Cooking Schools .............................. 469
Appendix                                                   
     I Personal Experience of                              
     Ellen G. White as a Health Reformer .............. 481
     II A Statement by James White                         
     Relating to the Teaching of Health Reform ........ 495