248
Counsels on Diet and Foods
vegetables, and grains with which our country abounds, no greater
luxuries should be desired.—
The Review and Herald, May 8, 1883
Whole-Wheat Bread Better Than White
504. Fine-flour bread cannot impart to the system the nourishment
that you will find in the unbolted-wheat bread. The common use of
bolted-wheat bread cannot keep the system in a healthy condition.
You both have inactive livers. The use of fine flour aggravates the
difficulties under which you are laboring.—
Testimonies for the Church
2:68, 1868
505. For use in breadmaking, the superfine white flour is not the
best. Its use is neither healthful nor economical. Fine-flour bread is
lacking in nutritive elements to be found in bread made from the whole
wheat. It is a frequent cause of constipation and other unhealthful
conditions.—
The Ministry of Healing, 300, 1905
[
Unbolted or Graham Flour the Best for the Body—171, 495, 499,
503
]
[
Grains to Be Used in Natural State—481
]
[
Graham Bread in Camp Meeting Diet—124
]
[
A Religious Duty to Know How to Make Good Bread from Un-
bolted Wheat Flour—392
]
[321]
Grains in Bread May Be Varied
506. All wheat flour is not best for a continuous diet. A mixture of
wheat, oatmeal, and rye would be more nutritious than the wheat with
the nutrifying properties separated from it.—
Letter 91, 1898
Sweet Breads
507. Sweet breads and cookies we seldom have on our table. The
less of sweet foods that are eaten, the better; these cause disturbances
in the stomach, and produce impatience and irritability in those who
accustom themselves to their use.—
Letter 363, 1907
508. It is well to leave sugar out of the crackers that are made.
Some enjoy best the sweetest crackers, but these are an injury to the
digestive organs.—
Letter 37, 1901
[
Sweetened Crackers—410
]