Diet Hints from the Seventh-day Adventists by N. Z. Town

Review and Herald Publishing Association · Takoma Park Station, Washington, D.C. · Aug 17, 1916

“Diet Hints from the Seventh-day Adventists”

By N. Z. Town

N. Z. TOWN

In these days when we hear and read so much about the high cost of living, it is interesting to see that some writers find a solution of the problem in the dietary principles and practices of Seventh-day Adventists.

The Pathfinder, a weekly newspaper published in Washington, D. C., in its issue of July 29, calls attention to this matter in the following article, under the heading “Diet Hints from the Seventh-day Adventists.” We are glad to see others recognizing the value of right ways of living, and we hope that the influence of those principles which have done so much for us may continue to extend. Here is the article:—

“In this day of high-priced foodstuffs—especially meat—it is interesting to see how the diet problem is solved by the Seventh-day Adventists, who make a specialty of these things. Hand in hand with their religion goes their creed of health, which forbids the use, as far as possible, of all injurious elements in their food.

“To begin with, they eat no meat, because a large percentage of it is diseased. Meat is also more expensive, for the nutritive value, than vegetables; it is largely stimulative, and it is harder to digest.

“In place of meat, these people use other nitrogenous foods, such as peas, beans, lentils, and nuts.

“The Adventists serve no tea, because of the theine it contains, and they use a cereal coffee in place of the ordinary coffee, which contains caffeine.

“For seasoning, they use salt, cooking oil, onions, sage, and thyme, avoiding condiments such as pepper, ginger, cloves, and others of the same type, which stimulate the stomach. Water in which rice or potatoes is cooked, is saved because of the starch it contains, and this is used in soups and gravies.

“A seaweed called agar-agar is soaked, washed, cooked, and substituted for gelatin. Cereals and fruits, milk and eggs, play an important part in the dietary. On the whole, it is remarkable how little difference there is in the taste of the food, compared with the ordinary menu.

“Here are some sensible suggestions from the Adventists’ dietetic creed:—

“Good digestion depends as much on the condition of the mind as on the nature of the food or the condition of the stomach.

“The best preparation for good digestion is a good appetite, with a keen relish for simple foods.

“For many persons, two meals are better than three. If the last meal is eaten late, there is less appetite for breakfast.

“It is well to use daily some uncooked foods, such as nuts, fruits, or salads. There appear to be in uncooked foods certain principles of importance in the animal economy that are destroyed by heat.

“It takes courage to wait for a good appetite, but the consequent pleasure and the improved health are worth the effort. If there were less eating without an appetite, there would be less digestive disturbance.

“Eating between meals or at irregular times is a sure way to spoil the appetite and make it necessary to add artificial flavorings to the foods in order to make them palatable. ‘Hunger is the best sauce.’

“Take time to eat. Food carefully masticated is half digested. More digestive trouble is caused by swallowing the food hastily than by any other one thing.

“Use sweets sparingly; be moderate in the use of salt; avoid the use of condiments and pungent foods.”