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41 EGW CD 219.3 (1938 Counsels on Diet and Foods)
… of blood, and therefore an increase of food of the most nourishing quality to convert into blood. Unless she has an abundant supply of nutritious food, she …
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42 EGW CH 76.3 (1923 Counsels on Health)
… of blood, and therefore an increase of food of the most nourishing quality to convert into blood. Unless she has an abundant supply of nutritious food, she …
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43 EGW CH 104.1 (1923 Counsels on Health)
… the blood is brought to the surface, and a more easy and regular flow of the blood through all the blood vessels is obtained.— Testimonies for the Church 3:70 …
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44 EGW TSDF 29.5 (1926 Testimony Studies on Diet and Foods)
… of blood, and therefore an increase of food of the most nourishing quality to convert into blood. Unless she has an abundant supply of nutritious food, she …
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45 EGW HL 59.2 (1897 Healthful Living)
… impoverished blood. From the food the mother was compelled to receive, she could not furnish a good quality of blood, and therefore gave birth to children …
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46 EGW HL 134.1 (1897 Healthful Living)
… stagnant blood in the system, and arouse the torpid liver to perform its work. The circulation of the blood would be equalized, and the entire system invigorated …
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47 EGW HL 168.4 (1897 Healthful Living)
… , the blood is chilled back from its natural course, and thrown upon the internal organs, breaking up the circulation and producing disease. The stomach has …
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48 EGW HL 182.3 (1897 Healthful Living)
760. Flesh meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood. The system is too heavily taxed in disposing of this kind of food.— Testimonies for the Church 2:368 .
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49 EGW CD 102.1 (1938 Counsels on Diet and Foods)
… of blood to the head must be overcome. There are large blood vessels in the limbs for the purpose of distributing the life-giving current to all parts of the …
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50 EGW CH 114.1 (1923 Counsels on Health)
… . The blood-making organs cannot convert such things into good blood. The grease cooked in the food renders it difficult of digestion. The effect of cheese …
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