230
Counsels on Diet and Foods
The Helper’s Table
444. You have too little care and feel too lightly the burden of
providing an orderly, ample repast for your workers. They are the
ones who need an abundance of fresh wholesome provision. They
are constantly taxed; their vitality must be preserved. Their principles
should be educated. They, of all in the sanitarium, should be abun-
dantly furnished with the best and most wholesome, strength-giving
food. The table of your helpers should be furnished, not with meat, but
with an abundant supply of good fruit, grains, and vegetables, prepared
in a nice, wholesome way. Your neglect to do this has increased your
income at altogether too great an expense to the strength and souls
of your workers. This has not pleased the Lord. The influence of the
entire fare does not recommend your principles to those that sit at the
helpers’ table.—
Letter 54, 1896
The Cook, a Medical Missionary
Letter 100, 1903
445. Obtain the best help in the cooking that you can. If food is
prepared in such a way that it is a tax on the digestive organs, be sure
that investigation is needed. Food can be prepared in such a way as to
be both wholesome and palatable.
446. The cook in a sanitarium should be a thorough health reformer.
A man is not converted unless his appetite and diet correspond with
his profession of faith.
The cook in a sanitarium should be a well-trained medical mission-
ary. He should be a capable person, able to experiment for himself. He
should not confine himself to recipes. The Lord loves us, and He does
not want us to do ourselves harm by following unhealthful recipes.
At every sanitarium there will be some who will complain about
the food, saying that it does not suit them. They need to be educated
in regard to the evils of unhealthful diet. How can the brain be clear
while the stomach is suffering?—
Manuscript 93, 1901
[298]
447. There should be in our sanitarium a cook who thoroughly
understands the work, one who has good judgment, who can experi-
ment, who will not introduce into the food those things which should
be avoided.—
Letter 37, 1901