Counsels on Health - Ellen G. White

eform and adopt too poor a diet. They subsist
upon a cheap, poor quality of food, prepared
without care or reference to the nourishment of the
system. It is important that the food should be
prepared with care, that the appetite, when not
perverted, can relish it. Because we from principle
discard the use of meat, butter, mince pies, spices,
lard, and that which irritates the stomach and
destroys health, the idea should never be given that
it is of but little consequence what we eat.
There are some who go to extremes. They must
eat just such an amount and just such a quality, and
confine themselves to two or three things. They
allow only a few things to be placed before them or
their families to eat. In eating a small amount of
food, and that not of the best quality, they do not
take into the stomach that which will suitably
nourish the system. Poor food cannot be converted
into good blood. An impoverished diet will
impoverish the blood....
Two classes were presented before me: First,
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