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Medical Ministry

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    No Flesh-Meat on Sanitarium Tables

    I have been plainly instructed by the Lord that flesh-meat should not be placed before the patients in our sanitarium dining rooms. Light was given me that the patients could have flesh-meat if, after hearing the parlor lectures, they still urged us to give it to them; but that, in such cases, it must be eaten in their own rooms. All the helpers are to discard flesh-meat. But, as stated before, if, after knowing that the flesh of animals cannot be placed on the dining-room tables, a few patients urge that they must have meat, cheerfully give it to them in their rooms....MM 284.6

    A Liberal Variety

    Let the food be palatably prepared and nicely served. More dishes will have to be prepared than would be necessary if flesh-meat was served. Other things can be provided, so that meats can be discarded. Milk and cream can be used by some.MM 285.1

    I make myself a criterion for no one else. There are things that I cannot eat without suffering great distress. I try to learn that which is best for me, and then, saying nothing to anyone, I partake of the things that I can eat, which often are simply two or three varieties that will not create a disturbance in the stomach.MM 285.2

    Let us remember that we have had a long time to become accustomed to the health-reform diet. We cannot expect anything else than that in our sanitariums it will be necessary to furnish dishes prepared somewhat differently from those prepared for our own use; for we have learned to relish plain food. It is necessary to plan more liberally for a medical institution than for a private family. Many things must be taken into consideration, and concessions must be made to meet the peculiar needs of the many classes of patients coming to our sanitariums. A straitjacket is not to be put on the appetite suddenly. When you become acquainted with these people, and understand their true condition, prescriptions can be given to meet the individual requirements.—Letter 45, 1903.MM 285.3

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