Play
Play
Pause
0:00
5:14
  • Testimony Studies on Diet and Foods
  • 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—Sanatarium 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