Food for Life – Melty Cheese

“Cheese should never be introduced into the stomach.” Testimonies, vol. 2, 68. “Cheese is still more objectionable [than butter]; it is wholly unfit for food.” The Ministry of Healing, 302.

“The question whether we shall eat butter, meat, or cheese, is not to be presented to anyone as a test, but we are to educate and to show the evils of the things that are objectionable. Those who gather up these things and drive them upon others, do not know what work they are doing. The Word of God has given tests to His people. The keeping of God’s holy law, the Sabbath, is a test, a sign between God and His people throughout their generations forever. Forever this is the burden of the third angel’s message—the commandments of God and the testimony of Jesus Christ.

“Tea, coffee, tobacco, and alcohol we must present as sinful indulgences. We cannot place on the same ground, meat, eggs, butter, cheese and such articles placed upon the table. These are not to be borne in front, as the burden of our work. The former—tea, coffee, tobacco, beer, wine, and all spirituous liquors—are not to be taken moderately, but discarded. The poisonous narcotics are not to be treated in the same way as the subject of eggs, butter, and cheese. In the beginning animal food was not designed to be the diet of man. We have every evidence that the flesh of dead animals is dangerous because of disease that is fast becoming universal, because of the curse resting more heavily in consequence of the habits and crimes of man. We are to present the truth. We are to be guarded how to use reason and select those articles of food that will make the very best blood and keep the blood in an unfevered condition.—Manuscript 5, 1881. . . .” Manuscript Releases, vol. 2, 107.

Recipe – Melty Cheese

2 cups water

1/4 cup raw cashews

1 1/2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon garlic

2 Tablespoons cornstarch or arrowroot powder

dash of cayenne (optional)

1/4 cup Brewers yeast or nutritional yeast flakes

2 teaspoons lemon juice

1 to 4 Tablespoons pimientos, canned (for coloring; adjust to your preference)

Place all ingredients in blender, and blend extremely well for at least 2 minutes. Pour into saucepan and cook on moderate heat, stirring until thickened. Yummy for nachos, enchiladas, macaroni and cheese, scalloped potatoes—anywhere you need a cheese sauce.

Restoring the Temple – Proteins

Some, in abstaining from milk, eggs, and butter, have failed to supply the system with proper nourishment, and as a consequence have become weak and unable to work. Thus health reform is brought into disrepute. The work that we have tried to build up solidly is confused with strange things that God has not required, and the energies of the church are crippled. But God will interfere to prevent the results of these too-strenuous ideas. The gospel is to harmonize the sinful race. It is to bring the rich and poor together at the feet of Jesus.

“The time will come when we may have to discard some of the articles of diet we now use, such as milk and cream and eggs; but it is not necessary to bring upon ourselves perplexity by premature and extreme restrictions. Wait until the circumstances demand it, and the Lord prepares the way for it.” Counsels on Diet and Foods, 368.

Cheese Unfit for Food

“Cheese should never be introduced into the stomach. . . .

“Many a mother sets a table that is a snare to her family. Flesh meats, butter, cheese, rich pastry, spiced foods, and condiments are freely partaken of by both old and young. These things do their work in deranging the stomach, exciting the nerves, and enfeebling the intellect. The blood-making organs cannot convert such things into good blood. The grease cooked in the food renders it difficult of digestion. The effect of cheese is deleterious.” Ibid., 368, 369.

An Aftermath of Sin

“God gave our first parents the food He designed that the race should eat. It was contrary to His plan to have the life of any creature taken. There was to be no death in Eden. The fruit of the trees in the garden, was the food man’s wants required. God gave man no permission to eat animal food until after the flood. Everything had been destroyed upon which man could subsist, and therefore the Lord in their necessity gave Noah permission to eat of the clean animals which he had taken with him into the ark. But animal food was not the most healthful article of food for man.

“The people who lived before the flood ate animal food and gratified their lusts until their cup of iniquity was full, and God cleansed the earth of its moral pollution by a flood. Then the third dreadful curse rested upon the earth. The first curse was pronounced upon the posterity of Adam and upon the earth, because of disobedience. The second curse came upon the ground after Cain slew his brother Abel. The third most dreadful curse from God came upon the earth at the flood.

“After the flood the people ate largely of animal food. God saw that the ways of man were corrupt, and that he was disposed to exalt himself proudly against his Creator and to follow the inclinations of his own heart. And He permitted that long-lived race to eat animal food to shorten their sinful lives. Soon after the flood the race began to rapidly decrease in size, and in length of years.

Antediluvian Depravity

“The inhabitants of the Old World were intemperate in eating and drinking. They would have flesh meats, although God had given them no permission to eat animal food. They ate and drank to excess, and their depraved appetites knew no bounds. They gave themselves up to abominable idolatry. They became violent and ferocious, and so corrupt that God could bear with them no longer. Their cup of iniquity was full, and God cleansed the earth of its moral pollution by a flood. As men multiplied upon the face of the earth after the flood, they forgot God, and corrupted their ways before Him. Intemperance in every form increased to a great extent. . . .

Israel’s Failure and Spiritual Loss

“In choosing man’s food in Eden, the Lord showed what was the best diet; in the choice made for Israel, He taught the same lesson. He brought the Israelites out of Egypt, and undertook their training, that they might be a people for His own possession. Through them He desired to bless and teach the world. He provided them with the food best adapted for this purpose, not flesh, but manna, ‘the bread of heaven.’ [Psalm 105:40.] It was only because of their discontent and their murmurings for the fleshpots of Egypt that animal food was granted them, and this only for a short time. Its use brought disease and death to thousands. Yet the restriction to a nonflesh diet was never heartily accepted. It continued to be the cause of discontent and murmuring, open or secret, and it was not made permanent.

“Upon their settlement in Canaan, the Israelites were permitted the use of animal food, but under careful restrictions, which tended to lessen the evil results. The use of swine’s flesh was prohibited, as also of other animals and of birds and fish whose flesh was pronounced unclean. Of the meats permitted, the eating of the fat and the blood was strictly forbidden.

“Only such animals could be used for food as were in good condition. No creature that was torn, that had died of itself or from which the blood had not been carefully drained, could be used as food.

“By departing from the plan divinely appointed for their diet, the Israelites suffered great loss. They desired a flesh diet, and they reaped its results. They did not reach God’s ideal of character or fulfill His purpose. The Lord ‘gave them their request, but sent leanness into their soul.’ [Psalm 106:15.] They valued the earthly above the spiritual, and the sacred preeminence which was His purpose for them they did not attain.

Nonflesh Diet to Modify the Disposition

“The Lord plainly told His people that every blessing would come to them if they would keep His commandments, and be a peculiar people. He warned them through Moses in the wilderness, specifying that health would be the reward of obedience. The state of the mind has largely to do with the health of the body, and especially with the health of the digestive organs. As a general thing, the Lord did not provide His people with flesh meat in the desert, because He knew that the use of this diet would create disease and insubordination. In order to modify the disposition, and bring the higher powers of the mind into active exercise, He removed from them the flesh of dead animals. He gave them angels’ food, manna from heaven.” Ibid., 373–375.

Ellen G. White (1827–1915) wrote more than 5,000 periodical articles and 40 books during her lifetime. Today, including compilations from her 50,000 pages of manuscript, more than 100 titles are available in English. She is the most translated woman writer in the entire history of literature, and the most translated American author of either gender. Seventh-day Adventists believe that Mrs. White was appointed by God as a special messenger to draw the world’s attention to the Holy Scriptures and help prepare people for Christ’s second advent.

Health – Cheese

Very few things are sacrosanct in this day, and cheese must now be classed among those things that have lost their halo. Cheese has been used for at least 4,000 years, and has been widely acclaimed as a healthful food. Some have claimed unusual hardiness and advanced old age for cheese users. Only recently has it been learned that cheese is not the wonder food that many had thought. There may be real dangers in its use.

All dairy products have become more suspect recently, from the association of the saturated fat of milk with the elevation of the blood cholesterol, to the transmission of many animal diseases to man through dairy products. Most of the diseases transmitted from animals are of a minor nature, resembling colds, flu, streptococcal sore throat, and other infections, but some diseases are life-threatening.

A battle is still going on with brucellosis, a disease contracted from milk which threatens the quality of life for many years, giving a chronic low grade fever and below par performance to the afflicted person. Between 1883 and 1947, there were 59 epidemics caused by cheese, with 117 deaths in the United States alone.

Now, cheese is under special attack, not because of infectious diseases which it shares with all dairy products, but because of its basic chemistry. Cheese is made by the action of waste products from molds and bacteria on milk. Most foods contaminated with molds and bacteria produce such an unpleasant flavor that few people care to eat them. Generally, an unpleasant flavor in food heralds danger, and apparently this principle holds true for cheese, since most children naturally reject their first taste of cheese and must be taught to accept it.

Changes which occur in cheese during the fermenting and “ripening” process include the production of a toxic alkaloid called roquefortine (as in Roquefort dressing), a neurotoxin which can cause mice to have convulsive seizures. All blue cheeses probably contain roquefortine. The alkaloid is produced by the mold Penicillium roqueforti. The alkaloids are all toxic and include such widely differing poisons as coniine, one of the major volatile alkaloids found in the poison hemlock plant from which Socrates met his Waterloo; to caffeine, the major alkaloid in coffee, tea, colas, and chocolate.

Another class of toxic substances includes the toxic amines. Any fermented food or beverage may contain toxic amines. They can produce changes in the nervous system which bring on headaches, palpitations, high blood pressure, migraines, and other known disorders which occur at a cellular level.

Several toxic and nontoxic amines are produced during the fermentation of milk, tyramine being among them, the amine causing migraine headaches. The only cheeses containing tyramine in insignificant amounts are creamed cheese, ricotta cheese, and cottage cheese. Some other foods containing tyramine are chocolate, herring, yeast, broad beans, chicken livers, ripened sausages (bologna, summer sausages, salami, pepperoni, etc.), meat extracts, and alcoholic beverages. If a human follows his natural taste he will avoid anything that has the faintest taint of spoilage about it.

Milk, produced by glands that are actually modified sweat glands, is naturally high in salt. Cheese shares in this high salt content. A high salt intake increases one’s likelihood of having high blood pressure.

The rennet for the curdling process in cheese making is commonly obtained from the stomachs of calves. A combination of rennin and pepsin is sometimes used, or plant enzymes derived from fungus. Pepsin is obtained principally from fresh hog stomachs. Many processed cheeses have preservatives, emulsifying agents, and other chemicals added to them, that can have a harmful effect on the body. The putrefactive process through which milk goes to produce cheese reduces the vitamin content. Cheese is almost completely devoid of water soluble vitamins. Losses of both vitamins and minerals occur with the loss of whey.

Undesirable chemicals are produced by cheesemaking that involve all three major constituents of cheese: fats, carbohydrates, and proteins. The fat in cheese is hydrolyzed to irritating fatty acids, butyric, caproic, caprylic and longer carbon-chain fatty acids. The carbohydrate of milk, mainly lactose is converted to lactic acid by putrefaction. The protein is fermented to peptides, amines, indoles, skatole, and ammonia, several of these being implicated in the production of cancer. The possibility of production of nitrosamine, one of the most powerful cancer producing agents known, is particularly disturbing. Both the nervous system and the gastrointestinal tract are irritated by certain of these substances, causing the individual to be irritable and cranky.

Of course, cheese also presents the usual drawbacks of milk such as allergies, lactose intolerance, food sensitivities, and high calorie content. Cheese contains a goodly quantity of the amino acid tryptophane, which causes after-meal drowsiness and inability to concentrate.

Certain imported cheeses have been discovered as culprits in outbreaks of food-borne gastroenteritis in the United States. As many as 120 disease-producing germs have been isolated per gram of cheese; that would be 600 germs in a teaspoon of cheese! We can say from the foregoing, that some foods generally thought to be wholesome are actually injurious to the health.

Other foods that develop a specific flavor through the activity of bacteria include sauerkraut, vinegar, pickles, butter, buttermilk, and cultured milk. The holes in Swiss cheese come from the action of gas forming bacilli, similar to those which form gas in the bowel.

Dr. Agatha Thrash, with her late husband Calvin Thrash, established Uchee Pines Lifestyle Center, Alabama. Her counsels are based entirely on Biologic Living.

Food For Life – Is Cheese Edible, part 2

Continuing with cheese: “On a number of fronts there are growing concerns about the health effects of cheese. These concerns center around the following areas: 1) Many cheeses have significant levels of fat, saturated fat, and cholesterol. 2) Most cheeses are high in sodium. 3) Certain cheeses may contain a variety of toxic chemicals. 4) Cheeses can be contaminated with a number of microorganisms that can cause significant illness.

About two-thirds of the fat in cheese is saturated fat, which is known to elevate blood cholesterol levels. In addition, cheese contains about 20–30 mg. cholesterol per ounce.

The average level of sodium in cheese is about 250 mg. per ounce. . . . Parmesan and Roquefort contain up to 500 mg. sodium per ounce.

If cattle are fed aflatoxin-contaminated grain, their milk will also be contaminated with the aflatoxins. Hence their dairy products, including cheese, are known to contain potent cancer-causing aflatoxins.

Biogenic amines are another class of harmful chemicals in cheese. These include tyramine, histamine, putrescine, cadaverine, tryptamine, and phenylethylamine. Such compounds have the potential to affect the brain and circulatory system with such symptoms as migraine headaches, nausea, hypertension, and cardiac palpitation.

Dangerous microorganisms can also contaminate cheese. Such germs have accounted for literally thousands of food-borne epidemics. Some of the most-feared microorganisms that can contaminate cheese are those of the salmonella family. . . . Outbreaks of salmonella, including typhoid fever, have been linked to cheese consumption. The largest common-source outbreak of salmonellosis ever, in Canada, was linked to cheddar cheese consumption from March to July of 1984, when an estimated 10,000 people became ill.” Journal of Health and Healing, vol. 17, no. 3

It is understandable why God said that “cheese should never be introduced into the stomach;” “it is wholly unfit for food.” Counsels on Diet and Foods, 368

Drs. Phillips and Snowdon, of Loma Linda University, found that men who were heavy users of meat, milk, eggs, and cheese experienced a nearly threefold greater risk of developing prostate cancer. Increasing cheese use, Dr. Phillips subsequently reported, was linked with colon cancer in men: those who used cheese three or more times per week had about twice the risk of colon cancer as those eating it less than once per week. In another study, French researchers, comparing 1,010 cases of breast cancer with 1,950 people with non-malignant diseases, found that women who daily consumed cheese had a 50% greater risk of breast cancer over those who never used it, while those who used cheese occasionally (less than once a day), experienced a 20% increase. They concluded, “We found a significant greater risk of breast cancer for the women who consumed cheese than for the non-consumers, and the risk increased with increasing frequency of cheese consumption.” The Journal of Health and Healing, vol. 17, no. 4

“Never can we comprehend the grievous character of the sin of indulging perverted appetite except as we comprehend the spiritual meaning of the long fast of the Son of God. . . .

“Satan is more successful when assailing the human heart. Through inducing men to yield to his temptations, he can get control of them. And through no class of temptations does he achieve greater success than those addressed to the appetite. If he can control the appetite, he can control the whole man.” Temperance, 275, 276

The End

Food for Life – Is Cheese Edible, part 1

This month we will look at another very serious problem which affects the health of millions and which holds a very prominent place in the diet of many Seventh-day Adventists; Cheese.

This most powerful statement comes to my mind and has to do with every phase of our daily diet. It is found in Counsels on Diet and Foods, 59, 1875. “The controlling power of appetite will prove the ruin of thousands, when, if they had conquered on this point, they would have had moral power to gain the victory over every other temptation of Satan. But those who are slaves to appetite will fail in perfecting Christian character. . . As we near the close of time, Satan’s temptation to indulge appetite will be more powerful and more difficult to overcome.” As Historic Seventh-day Adventists preparing to meet our soon-coming Jesus in the clouds of heaven, we recognize the importance of overcoming every hereditary and cultivated tendency to wrong.

When God, in His great love for His remnant church, sent the health reform message, He did not always give us the reasons for the restrictions that He placed on our diet. We were to move out in faith, trusting the divine hand that was guiding us. Now we are doubly blessed in having scientific research that vindicates the many questions that, in the past, were raised regarding the Spirit of Prophecy counsels.

Many years ago, the counsel to us was, “Cheese should never be introduced into the stomach.” Counsels on Diet and Foods, 368. “It [cheese] is wholly unfit for food.” Ibid., 368. Today there is an abundance of supporting, scientific evidence.

The cheese found in super markets contains rennet, the enzyme coagulant used in the cheese for clotting purposes. This substance is an extraction from finely ground stomachs of calves. In addition, it may also contain an extender, pepsin, which is taken from the stomachs of swine. According to the cheese manufacturers, there is no way of ascertaining with certainty that the cheese you purchase does not contain this extender.

The Spirit of Prophecy also warns that mold can be deadly. As far back as 1985, newspapers carried warnings of bacteria found in a certain Mexican-style cheese which was responsible for thirty deaths in California and four serious illnesses in Fort Worth, Texas. Science News, 59, July 1976, carried the warning, “The mold that creates Roquefort and similar blue cheeses creates a dangerous nerve poison that causes convulsions in mice. The chemical is more concentrated in the heavily molded parts of such cheeses than in the white portions.” Also found in cheddar cheese and other common cured cheeses during the aging period is tyramine. Upon analysis, some cheeses were found to contain sufficient tyramine to affect the heart and raise blood pressure, even in amounts that are usually consumed at a meal.

Another serious concern is the high fat content of cheese. Dr. Julian Whitaker, director of the California Health Treatment Center, in an article in the Natural Health Bulletin states: “When large amounts of fats are eaten, the red blood cells stick together and stack up. This is called ‘rouleaux formation’ and limits the flow of blood cells through the capillaries. It creates ‘sludging’ with a thirty percent reduction of oxygen supply to the heart.” Surely we can see that our Creator knows what is best for the creatures that He has created!

Macaroni & Cheese Sauce

Place in a blender:

2 cups water

1 tsp sea salt

6 oz canned pimentos

1 tbsp onion powder

2 oz green chilies (not hot)

1 tsp garlic powder

2 tbsp lemon juice

1 ½ cups cashews

When thoroughly blended and smooth, pour into container and add 1 small 4 oz. can of sliced olives, drained, and the cooked macaroni. Mix well, pour into casserole, and bake at 350° for 30 minutes.

Molded Cheese Loaf

1 cup water

1 tsp sea salt

2 tbsp green chilies (mild)

2 tbsp lemon juice

1 tbsp onion powder

2 cups cashews

1 tbsp garlic powder

4–6 tbsp Agar powder

8 oz can pimentos

1 cup water

Thoroughly blend first seven ingredients. Then add cashews and blend till smooth. In small pan, place 1 cup of water and Agar powder. Bring to a boil, stirring constantly; add to the above mixture and blend thoroughly. Pour into long Velveeta cheese mold and refrigerate overnight. Place on platter and garnish with parsley. This loaf may be sliced for sandwiches or grated on salads. (Agar is a Japanese seaweed and may be used the same as gelatin for molded fruit salads. We do not use the commercial gelatins because of the animal sources used.)

The End

Recipe – Vegan Cracker Cheese


1 cup water ½ cup unbleached white flour
½ cup nutritional yeast flakes ½ cup chopped red pepper
3 Tbsp. light tahini 2 Tbsp. lemon juice, fresh squeezed
1 ½ tsp. or less salt Optional: a few sliced olives
Blend all ingredients. Pour into small baking dish (I use a glass baking dish 7” x 5” x 1 ½”), and bake at 350 F for 30 minutes. Cool, refrigerate and slice as needed. My grandkids love it on crackers!


Food – Thoughts on Cheese

The word cheese to some may bring to mind milk or cows or goats. In fact, on the many different cheese packages you may find pictures of a beautiful farm, etc. I grew up eating many kinds of cheeses except for one. One cheese I just could not stand the smell—oh did it stink! I used to watch momma chow it down and I wondered how her body could eat such a stinky thing! That was almost as bad as her attachment to “pickled pig’s feet” which she also enjoyed! Aside from that, looking back, I have a lot of good food memories.

Even though there were good memories I turned and decided to go another direction and I became a vegan. The amazing thing about this change was that I learned that you did not need to use any part of an animal to make a variety of different dishes, including different cheeses, and none of which stink! In fact many of the recipes are made from simple, healthy ingredients.

Usually one of the main ingredients in making a cheese is nutritional yeast flakes because it seems to have that cheesy taste. Nutritional yeast also tastes good on popcorn and toast.

“Nutritional yeast contains so much nutritional value, making it a great addition to any healthy diet and lifestyle.

“Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12. The yellow color of the flakes is a result of their large amount of vitamin B – ½ Tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!

“The yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. Think of it as the kind of yeast your body will love!”
The following recipe is just a basic cracker cheese which you can season up or down, according to your taste buds!

1 cup water ½ cup unbleached white flour
½ cup nutritional yeast flakes ½ cup chopped red pepper
3 Tbsp. light tahini 2 Tbsp. lemon juice, fresh squeezed
1 ½ tsp. or less salt Optional: a few sliced olives
Blend all ingredients. Pour into small baking dish (I use a glass baking dish 7” x 5” x 1 ½”), and bake at 350 F for 30 minutes. Cool, refrigerate and slice as needed. My grandkids love it on crackers!