Testimony Studies on Diet and Foods

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• Preface
• Introduction
• Chapter 1—Breads
• Chapter 2—Butter
• Chapter 3—Cheese
• Chapter 4—Cider
• Chapter 5—Combinations
• Chapter 6—Cooking Schools
• Chapter 7—Diet in Different Countries
• Chapter 8—Diet and Morals
• Chapter 9—Diet During Pregnancy and Lactation
• Chapter 10—Diet and Spirituality
• Chapter 11—Eating Between Meals
• Chapter 12—Eggs
• Chapter 13—Extremes in Diet
• Chapter 14—Fasting
• Chapter 15—Feeding of Children
• Chapter 16—Flesh Foods
• Chapter 17—Foods as Remedies
• Chapter 18—Fruits
• Chapter 19—God's Remedies
• Chapter 20—Grains
• Chapter 21—Health Reform and the Third Angel's Message
• Chapter 22—Healthful Cookery
• Chapter 23—Health Foods
• Chapter 24—How to Present the Principles of Health Reform
• Chapter 25—Hygienic Restaurants
• Chapter 26—Instruction to be Given on Health Topics
• Chapter 27—Mastication
• Chapter 28—Milk and Cream
• Chapter 29—Milk and Sugar
• Chapter 30—Number of Meals
• Chapter 31—Nuts and Nut Foods
• Chapter 32—Olives and Olive Oil
• Chapter 33—Original Diet
• Chapter 34—Physiology of Digestion
• Chapter 35—Pickles
• Chapter 36—Pie, Cake, Pastry and Puddings
• Chapter 37—Proper Diet
• Chapter 38a—Salt, Spices and Condiments
• Chapter 38b—Sanitarium Dietary
• Chapter 39—Simple Diet
• Chapter 40—Soda and Baking Powder
• Chapter 41—Sugar
• Chapter 42—Tea and Coffee
• Chapter 43—Water Drinking
• Chapter 44—Overeating and Control of Appetite
• Chapter 45—Improper Eating a Cause of Disease
• Chapter 46—Reasons for Reform