Testimony Studies on Diet and Foods - Contents
- Preface
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- Chapter 1—Breads
- Chapter 2—Butter
- Chapter 3—Cheese
- Chapter 4—Cider
- Chapter 5—Combinations
- Chapter 6—Cooking Schools
- Chapter 7—Diet in Different Countries
- Chapter 8—Diet and Morals
- Chapter 9—Diet During Pregnancy and Lactation
- Chapter 10—Diet and Spirituality
- Chapter 11—Eating Between Meals
- Chapter 12—Eggs
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- Chapter 14—Fasting
- Chapter 15—Feeding of Children
- Chapter 16—Flesh Foods
- Chapter 17—Foods as Remedies
- Chapter 18—Fruits
- Chapter 19—God's Remedies
- Chapter 20—Grains
- Chapter 21—Health Reform and the Third Angel's Message
- Chapter 22—Healthful Cookery
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- Chapter 24—How to Present the Principles of Health Reform
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- Chapter 26—Instruction to be Given on Health Topics
- Chapter 27—Mastication
- Chapter 28—Milk and Cream
- Chapter 29—Milk and Sugar
- Chapter 30—Number of Meals
- Chapter 31—Nuts and Nut Foods
- Chapter 32—Olives and Olive Oil
- Chapter 33—Original Diet
- Chapter 34—Physiology of Digestion
- Chapter 35—Pickles
- Chapter 36—Pie, Cake, Pastry and Puddings
- Chapter 37—Proper Diet
- Chapter 38a—Salt, Spices and Condiments
- Chapter 38b—Sanitarium Dietary
- Chapter 39—Simple Diet
- Chapter 40—Soda and Baking Powder
- Chapter 41—Sugar
- Chapter 42—Tea and Coffee
- Chapter 43—Water Drinking
- Chapter 44—Overeating and Control of Appetite
- Chapter 45—Improper Eating a Cause of Disease
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Introduction
I have received from the hands of the Wisconsin and Illinois Conference Committee the following questions. I append a reply to each of them, that both question and reply may appear in the same number of the Review for the benefit of the brethren and sisters of the Wisconsin and Illinois conference and all others who wish to learn the facts in the case.TSDF 8.8