Ellen G. White Writings

<< Back Forward >>

«Back «Prev. Pub. «Ch «Pg   Pg» Ch» Next Pub.» Forward»

Messenger of the Lord, Page 325

rich in vegetables and fruits. “Vegetables and fruits are complex foods containing more than 100 beneficial vitamins, minerals, fiber, and other substances. Scientists do not yet know which of the nutrients or other substances in fruits and vegetables may be protective against cancer. The principal possibilities include specific vitamins and minerals, fiber, and phytochemicals—carotenoids, flavonoids, terpenes, sterols, indoles, and phenols—that are present in foods of plant origin.... Until more is known about specific food components, the best advice is to eat five or more servings of fruits and vegetables each day.” 82CA /1996, p. 327. MOL 325.1

The Adventist Health Study indicated that vegetarians consume twice as much vitamin A and four times as much vitamin C as people in the general population. The antioxidant vitamins A, C, and E may lower the risk of cancer and coronary heart disease. Eating four servings of legumes per week decreases risk of pancreatic cancer much more than eating legumes only once a week. 83“Increasing consumption of vegetarian protein products, beans, lentils, and peas as well as dried fruit was associated with highly significant protective relationships to pancreas cancer risk.” P. K. Mills, W. L. Beeson, D. E. Abbey, G. E. Fraser, and R. L. Phillips, Cancer, 1988, 61:2578; “Diets rich in animal fat appear to be associated with increased risk for prostatic cancer.” P. K. Mills, W. L. Beeson, R. L. Phillips, G. E. Fraser, Cancer, 1989, 64:598. “Beans are especially rich in nutrients that may protect against cancer and can be a useful low-fat but high-protein alternative to meat.” CA /1996, p. 329. MOL 325.2

Where does one find these antioxidants? In carrots, squash, tomatoes, leafy vegetables, dried fruits, fresh strawberries, melons, broccoli, cauliflower, Brussell sprouts, etc. In a study of elderly people, high consumers of these foods had only 30 percent of the cancer mortality as that of low consumers. 84Colditz, et al., American Journal of Clinical Nutrition, 1985, 41:32-36. In the 1996 American Cancer Society’s Report, reference was made to the “oxygen-induced damage to tissues that occurs constantly as a result of normal metabolism. Because such damage is associated with increased cancer risk, antioxidant nutrients are thought to protect against cancer. Antioxidant nutrients include vitamin C, vitamin E, selenium, and carotenoids. Studies suggest that people who eat more fruits and vegetables containing these antioxidants have a lower risk for cancer.” 85CA /1996, p. 333. MOL 325.3

Those eating cabbage once a week had only one-third the risk of colon cancer compared to those who ate it once a month. 86S. Graham and C. Mettlin in G. R. Newell, N. H. Ellison, editors, Progress in Cancer Research and Therapy, vol. 17, Nutrition and Cancer Etiology and Treatment (New York: Raven Press, 1981), pp. 189-215; “Of the many scientific studies on this subject, the great majority show that eating fruits and vegetables (especially green and dark yellow vegetables and those in the cabbage family, soy products, and legumes) protects against colon cancer.” CA /1996, p. 326. Those getting adequate vitamin A had only one-third the risk of lung cancer compared to those with low intake of vitamin A. 87E. Bjelke, International Journal of Cancer, 15:561-565, 1975. Oral and pharyngeal cancer were reduced by half in those consuming high quantities of fruits and vegetables. 88D. M. Winn, R. G. Ziegler, L. W. Pickle, et al., Cancer Research, 44:1216-1222, 1984. MOL 325.4

Adequate amounts of the antioxidant vitamins A, C, and E have been shown to reduce the risk of cataracts. Those who consumed fewer than 3.5 servings of fruit or vegetables daily had a five to ten times increased risk of cataracts! 89P. F. Jacques and L. T. Chylack, Jr., American Journal of Clinical Nutrition, 53:335S-355S, 1991. MOL 325.5

Foods high in potassium ... like oranges, bananas, potatoes, and milk ... reduce risk of stroke by as much as 40 percent. 90New England Journal of Medicine, 1987, vol. 316, 5:235-240. MOL 325.6

Fruits and vegetables at the same meal. Ellen White counseled that “we should avoid eating vegetables and fruit at the same meal.” 91The Youth’s Instructor, May 31, 1894; Counsels on Diet and Foods, 112; The Ministry of Healing, 299, 300. “At one meal use bread and fruit, at the next bread and vegetables.” 92The Signs of the Times, September 23, 1897. MOL 325.7

Whenever possible, Mrs. White followed this practice: “I eat the most simple foods, prepared in the most simple way. For months my principal diet has been vermicelli and canned tomatoes, cooked together. This I eat with zwieback. Then I have also stewed fruit of some kind and sometimes lemon pie. Dried corn, cooked with milk or a little cream, is another dish that I sometimes use.” 93Counsels on Diet and Foods, 491. MOL 325.8

What are the problems when fruit and vegetables are combined? For many with a “feeble” digestion, the mix will cause “distress,” and “inability to put forth mental effort.” 94Counsels on Diet and Foods, 112; The Ministry of Healing, 299, 300. Some children “become fretful and peevish.” 95Manuscript Releases 18:84. MOL 325.9

Ellen White saw in vision the cause of a minister’s sickness: “I took notice of your diet. You eat too great a variety at one meal. Fruit and vegetables taken at one meal produce acidity of the stomach; then impurity of the blood results, and the mind is not clear because the digestion is imperfect.” 96Counsels on Diet and Foods, 112, 113. MOL 325.10

Mrs. White advised students to eat fruit and grains rather than vegetables for supper: “Let the students have the third meal prepared without vegetables, but with simple, wholesome food, such as fruit and bread.” 97Counsels on Diet and Foods, 178. MOL 325.11

«Back «Prev. Pub. «Ch «Pg   Pg» Ch» Next Pub.» Forward»