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Healthful Living
sweet puddings, and custards will disorder the digestive organs; and
why should we tempt those who surround the table by placing such
articles before them?—
The Youth’s Instructor, May 31, 1894
.
419. 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. The mince pies and pickles, which
should never find a place in any human stomach, will give a miserable
quality of blood.... Flesh meat and rich food and an impoverished diet
will produce the same results.—
Testimonies for the Church 2:368
.
Condiments
420. Condiments and spices, used in the preparation of food for
the table, aid digestion in the same way that tea, coffee, and liquor
are supposed to help the laboring man to perform his task. After the
immediate effects are gone, those who use them drop as far below
par as they were elevated above par by these stimulating substances.
The system is weakened, the blood contaminated, and inflammation
is the sure result. The less frequently condiments and desserts are
placed on our tables, the better it will be for all who partake of the
food.—
Unpublished Testimonies, November 5, 1896
.
421. Our tables should bear only the most wholesome food, free
from every irritating substance. The appetite for liquor is encouraged
by the preparation of food with condiments and spices. These cause
a feverish state of the system, and drink is demanded to allay the
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irritation. On my frequent journeys across the continent, I do not
patronize restaurants, dining-cars, or hotels, for the simple reason that
I cannot eat the food there provided. The dishes are highly seasoned
with salt and pepper, creating an almost intolerable thirst.... They
irritate and inflame the delicate coating of the stomach.... Such is the
food that is commonly served upon fashionable tables, and given to
the children. Its effect is to cause nervousness, and to create thirst
which water does not quench.... Food should be prepared in as simple
a manner as possible, free from condiments and spices, and even from
an undue amount of salt.—
The Review and Herald, November 6, 1883
.