The Ministry of Health and Healing
Selection of Food
Those foods should be chosen that best supply the elements needed for building up the body. In making this choice, appetite is not a safe guide. Through wrong habits of eating, the appetite has become perverted. Often it demands food that impairs health and causes weakness instead of strength. We cannot be guided safely by the customs of society. The disease and suffering that everywhere prevail are largely due to popular errors in regard to diet. MHH 166.2
In order to know what are the best foods, we must study God’s original plan for our diet. He who created human beings and understands their needs appointed Adam his food. “‘See,’” He said, “‘I have given you every herb that yields seed ... and every tree whose fruit yields seed; to you it shall be for food.’” Genesis 1:29. Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, Adam received permission to eat also “‘the herb of the field.’” Genesis 3:18. MHH 166.3
Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect that are not afforded by a more complex and stimulating diet. MHH 166.4
But not all foods wholesome in themselves are equally suited to our needs under all circumstances. Care should be taken in the selection of food. Our diet should be suited to the season, to the climate in which we live, and to the occupation we follow. Some foods that are the best choice for use at one season or in one climate are not the best choice in another. Likewise, there are different foods best suited for persons in different occupations. Often food that can be used with benefit by those engaged in hard physical labor is unsuitable for persons of sedentary pursuits or intense mental application. God has given us an ample variety of healthful foods, and we should choose from it the things that experience and sound judgment prove to be best suited to our own individual necessities. MHH 167.1
Nature’s abundant supply of fruits, nuts, and grains is ample, and today, by the increased facilities for transportation, the products of all lands are more generally distributed to all. As a result, many articles of food that a few years ago were regarded as expensive luxuries are now within the reach of all. This is especially the case with dried and canned fruits. MHH 167.2
Nuts and nut foods are coming largely into use to take the place of flesh meats. With nuts may be combined grains, fruits, and some roots to make foods that are healthful and nourishing. People who suffer ill effects from nuts may find complete relief by reducing the amount of nuts eaten. And keep in mind that some nuts are more wholesome than others. Almonds are preferable to peanuts, but peanuts in limited quantities, used in connection with grains, are nourishing and digestible. MHH 167.3
When properly prepared, olives, like nuts, supply the place of butter and flesh meats. The oil, as eaten in the olive, is far preferable to animal oil or fat. It serves as a laxative. Its use will be found beneficial to people with tuberculosis, and it is healing to an inflamed, irritated stomach. MHH 167.4
Persons who have accustomed themselves to a rich, highly stimulating diet have an unnatural taste, and they cannot at once relish food that is plain and simple. It will take time for the taste to become natural and for the stomach to recover from the abuse it has suffered. But those who persevere in the use of wholesome food will, after a time, find it palatable. Its delicate and delicious flavors will be appreciated, and it will be eaten with greater enjoyment than can be derived from unwholesome delicacies. And the stomach, in a healthy condition, neither fevered nor overtaxed, can readily perform its task. MHH 167.5
In order to maintain health, a sufficient supply of good, nourishing food is needed. If we plan wisely, that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere; also beans, peas, and lentils. These, with native or imported fruits and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh meats. MHH 167.6
Wherever fruit can be grown in abundance, a liberal supply should be prepared for winter by canning or drying. Small fruits, such as currants, gooseberries, strawberries, raspberries, and blackberries, can be grown to advantage in many places where they are but little used and their cultivation is neglected. For household canning, glass, rather than tin cans, should be used whenever possible. It is especially necessary that the fruit be in good condition. Use little sugar, and cook the fruit only long enough to ensure its preservation. Thus prepared, it is an excellent substitute for fresh fruit. MHH 168.1
Wherever dried fruits, such as raisins, prunes, apples, pears, peaches, and apricots, are obtainable at moderate prices, it will be found that they can be used as staple articles of diet much more freely than is customary, with the best results to the health and vigor of all classes of workers. MHH 168.2
There should not be a great variety at any one meal, for this encourages overeating and causes indigestion. It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another. The meals should be varied. The same dishes, prepared in the same way, should not appear on the table meal after meal, day after day. Meals will be eaten with greater relish, and the system will be better nourished, when the food is varied. MHH 168.3