Counsels On Diet and Foods -- Study Guide

Lesson 10—Condiments, Fats, Proteins

A. Reading and Study Assignment: Counsels on Diet and Foods, pp. 339-370 CD-SG 26.1

B. Study Questions CD-SG 26.2

(Complete the quotations by filling in the missing word or words. Answer the questions by writing your answers in the appropriate blanks. The numbers in parentheses at the end of each question indicate the pages where the answers are found in the text.) CD-SG 26.3

1. “Condiments, so frequently used by those of the world, are ___________ to the _______________.” (P.339) CD-SG 26.4

2. “The use of unnatural _________ always tends to excess, and it is an active agent in promoting _____________________ __ _________________and _____________.” (P.339) CD-SG 26.5

3. What causes teen-agers to become dyspeptics?
a. _______________________________________________
b. ________________________________________ (P.340) CD-SG 26.6

4. “Spices at first irritate the ___________________________ of the __________________, but finally destroy the _________ __________________of this __________________________ _________________.” (P.341) CD-SG 26.7

5. “The use of ___________ or __________________________ in bread making is harmful and unnecessary.” (P.342) CD-SG 26.8

6. Mrs. White made two basic statements about the use of salt. She wrote: “Do not _____________________________________ of salt.” She also declared, ” I use ________________ salt and CD-SG 26.9

always have, because from the ______________ given me by ___________, this article, in the place of being deleterious, is actually __________________ for the_________________.” CD-SG 26.10

Scientifically confirmed today, Mrs. White, concerning the reasons for this point, declared at the time: ____________ _______________________________________________ CD-SG 26.11

__________________________________________ (P.344) CD-SG 26.12

7. What foods cannot be converted into good blood by the blood making organs?
a. __________________
b. __________________
c. __________________
d. __________________ (P.345) CD-SG 26.13

8. How can the cook ruin an otherwise healthful salad? What then happens in the stomach?
a. ______________________________________________________________ _______________________________
b. ________________________________________ (P.345) CD-SG 26.14

9. What will be the reason for the discontinuance of the use of eggs, milk, cream, and butter? ______________________________ _________________________________________________ (P.349) CD-SG 26.15

10. What should not be classed with flesh meats?
a. ________________
b. ________________
c. ________________ (P.351) CD-SG 26.16

11. In a significant statement Mrs. White declared: “As for myself, I have settled the butter question. I _____________________ use it. This question should easily be settled in _____________ ___________ where the _____________________ cannot be obtained. . . . We use _____________ and all are satisfied with this.” (P.351) CD-SG 27.1

12. What was Mrs. White’s attitude toward members of her family who chose to eat butter occasionally? ____________________ __________________________________________________ _________________________________________________________________ ________________________________ __________________ (P.351, P.352) CD-SG 27.2

13. _____________ and cream are a part of a healthful, nourishing diet of which ” our benevolent heavenly Father says we may ____________________.” (P.355) CD-SG 27.3

14. “Health reform must ______________ be urged in a _______ __________ manner.” (P.352) CD-SG 27.4

15. “Some, in abstaining from ____________, ___________, and ___________, have failed to supply the system with proper ________________, and as a consequence have become weak and unable to work.” (P.353) CD-SG 27.5

16. Will God reveal to us when certain foods should be discontinued? ___________ (P.353) CD-SG 27.6

17. “__________ and ________________ are coming largely into use to take the place of flesh meats.” (P.363) CD-SG 27.7

18. Three other foods can be combined with nuts. They are ___________, _____________, and ____________________. (P.363) CD-SG 27.8

19. What did Sister White say concerning the proportion of nuts in the preparation of nut foods? ________________________ __________________________________________ (P.364) CD-SG 27.9

20. “Great care should be taken, however, to obtain ___________ from ________________________, and _____________ from __________________________, that are well fed and well cared for; CD-SG 27.10

and the _________________ should be so cooked as to be most easily digested.” (P.365) CD-SG 27.11

21. What is it that should be progressive? ___________________ (P.365) CD-SG 27.12

22. Sister White used cottage cheese. What was her attitude toward the ripened cheese sold in the stores at that time?
__________________________________________________ _________________________________________________ _____________________ (P.370) CD-SG 27.13

C. Thought and Discussion Questions CD-SG 27.14

1. What is a radical in health reform?


CD-SG 27.15

2. Why does the use of condiments cause a faintness?


CD-SG 27.16

3. How can we follow the instruction of the Lord in moderation?


CD-SG 27.17

4. How will we know when the time has come to discontinue the use of dairy and poultry products?


CD-SG 27.18