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Counsels on Diet and Foods
In many families we find dyspeptics, and frequently the reason of
this is the poor bread. The mistress of the house decides that it must
not be thrown away, and they eat it. Is this the way to dispose of poor
bread? Will you put it into the stomach to be converted into blood?
Has the stomach power to make sour bread sweet? heavy bread light?
moldy bread fresh? ...
Many a wife and mother who has not had the right education and
lacks skill in the cooking department, is daily presenting her family
with ill-prepared food which is steadily and surely destroying the di-
gestive organs, making a poor quality of blood, and frequently bringing
on acute attacks of inflammatory disease and causing premature death.
Many have been brought to their death by eating heavy, sour bread.
An instance was related to me of a hired girl who made a batch of sour,
heavy bread. In order to get rid of it and conceal the matter, she threw
it to a couple of very large hogs. Next morning the man of the house
found his swine dead, and upon examining the trough, found pieces
of this heavy bread. He made inquiries, and the girl acknowledged
what she had done. She had not a thought of the effect of such bread
upon the swine. If heavy, sour bread will kill swine, which can devour
rattlesnakes, and almost every detestable thing, what effect will it have
upon that tender organ, the human stomach?—
Testimonies for the
Church 1:681-684, 1868
The Advantage of Using Bread and Other Hard Foods
499. Great care should be taken when the change is made from a
flesh meat to a vegetarian diet, to supply the table with wisely prepared,
well-cooked articles of food. So much porridge eating is a mistake.
[319]
The dry food that requires mastication is far preferable. The health
food preparations are a blessing in this respect. Good brown bread and
rolls, prepared in a simple manner, yet with painstaking effort, will
be healthful. Bread should never have the slightest taint of sourness.
It should be cooked until it is thoroughly done. Thus all softness and
stickiness will be avoided.
For those who can use them, good vegetables, prepared in a health-
ful manner, are better than soft mushes or porridge. Fruits used with
thoroughly cooked bread two or three days old will be more health-