Flesh Meats (Proteins Continued)
309
feels the weakness, and will cease to wish for that which he has pleaded
for as essential to his strength.—
Letter 73a, 1896
[
Faintness experienced by E. G. White when on heavy meat
diet—Appendix 1:4, 5, 10
]
[
Struggle of E. G. White in changing from meat diet—Appendix
1:4, 5
]
Provide Substitutes
708. When flesh is discarded, its place should be supplied with a
variety of grains, nuts, vegetables, and fruits, that will be both nour-
ishing and appetizing. This is especially necessary in the case of those
who are weak, or who are taxed with continuous labor. In some coun-
[398]
tries, where poverty abounds, flesh is the cheapest food. Under these
circumstances, the change will be made with greater difficulty; but
it can be effected. We should, however, consider the situation of the
people and the power of lifelong habit, and should be careful not to
urge even right ideas unduly. None should be urged to make the change
abruptly. The place of meat should be supplied with wholesome foods
that are inexpensive. In this matter very much depends on the cook.
With care and skill, dishes may be prepared that will be both nutritious
and appetizing, and will, to a great degree, take the place of flesh food.
In all cases, educate the conscience, enlist the will, supply good,
wholesome food, and the change will be readily made, and the demand
for flesh will soon cease.—
The Ministry of Healing, 316, 317, 1905
709. The proper cooking of foods is a most important accomplish-
ment. Especially where meat is not made a principal article of food is
good cooking an essential requirement. Something must be prepared
to take the place of meat, and these substitutes for meat must be well
prepared, so that meat will not be desired.—
Letter 60a, 1896
[
Make Changes Understandingly—320, 380
]
[
Adequate Diet Needed When Leaving off Meat—320
]
[
God Will Give Skill in Preparing Health Foods to Take the Place
of Flesh Meats—376, 400, 401, 404
]
[
Diet of Fruits, Grains, Nuts, and Vegetables to Replace Meat—
472, 483, 484, 513
]