food

Food for Life – Spices and Condiments

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If we knew that our choice between right and wrong at this moment settled our eternity, we think it would be easy to choose. But there comes a time in every life when the choice is the last one, though no one but God knows when. And every choice between now and the last choice is determining what the last choice shall be. To a man sorely tempted came the thought, ‘If I knew that my choice at this time settled my victory or defeat for all time, I would not hesitate an instant.’ Then there went up the prayer, ‘Father, make this the victory for all time, and I will decide for Thee.’ Like a flash came the answer, ‘Eternity depends on your choice now,’ and the victory was won. What reason have we to suppose that we can choose to do wrong today, and tomorrow turn from the wrong and take the right? The final decision is not the decision of a moment; it is the decision of a life. Today you are choosing for life or for death.” Signs of the Times, July 19, 1905

“Will you not give up indulgences that are doing you an injury? Words of profession are cheap: let your acts of self-denial testify that you will be obedient to the demands God makes of His peculiar people.” Unpublished Messages, 428

One common indulgence that injures the stomach is irritating spices such as capsicum. Ruth Winter says in her book, A Consumer’s Dictionary of Food Additives. “Cayenne Pepper. Pepper, Red. A condiment made from the pungent fruit of the plant. Used in sausage and pepper flavoring, for beverages, ice cream, ices, candy condiments, meats and soups. Reported to retard growth of Mexicans and South Americans and Spanish who eat a great deal of these peppers. Rats fed the ingredient of pepper, a reddish-brown liquid called capsaicin, used in flavoring vinegar and pickles, were stunted in growth. Capsicum, Africa Chilies, Cayenne Pepper, Tabasco Pepper. The dried fruit of a tropical plant used as a natural spice and ginger ale flavoring for beverages, ice cream, ices, candy, and baked goods; also meats and sauces. The oleoresin form is used in sausage, spice, ginger ale, and cinnamon flavorings for beverages, candy, baked good, chewing gum, meats, and condiments. Used internally as a digestive stimulant. Irritating to the mucous membrane, it can produce severe diarrhea and gastritis.”

Here is what God says about common irritating spices.

“In this fast age, the less exciting food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of like character irritate the stomach and make the blood feverish and impure.” Counsels on Diets and Foods, 345

Use of spices can also lead to use of alcohol. The appetite for liquor is encouraged by the preparation of food with condiments and spices. These cause a feverish state of the system . . . The effect of such food is to cause nervousness. Healthful Living, 200

Carrot Rice Loaf

4 cups grated carrots

1/2 cup chopped onions

4 cups cooked brown rice

1 cup bread crumbs or Grapenuts

2-3 Tbsps. peanut butter mixed in 1/2 cup water

1/8 tsp. thyme

1 cup chopped walnuts

Mix all ingredients thoroughly. Bake at 350 degrees for one hour. May serve with cashew gravy, or for low calorie diet serve with brown gravy.

Food For Life – Salt and Hypertension

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Let us take a look at the subject matter for this month’s article—preservatives. You may like this, or you may not but: the “proof is in the pudding!” And what I read is not necessarily what I like to read; but it is a viable fact that man cannot live by “bread alone,” but by every word that proceeds out of the mouth of the Lord. With this in mind, let us look at various articles printed on this subject. First of all let me talk to you about salt! Is it bad or is it essential? “Food should be prepared in as simple a manner as possible, free from condiments and spices, and even from an undue amount of salt.” “I use some salt, and always have, because from the light given me by God, this article, in place of being deleterious, is actually essential for the blood. The whys and wherefores of this I know not, but I give you the instruction as it is given me.” “Good baked or boiled potatoes served with cream and a sprinkling of salt are the most healthful. The remnants of Irish and sweet potatoes are prepared with a little cream and salt and re-baked, and not fried; they are excellent.” Counsels on Diets and Foods, 340, 344, 323. [All emphasis supplied.]

Today, the use of an excess amount of that delicious flavoring is well known to increase the risk of high blood pressure. The incidence of high blood pressure in populations using large amounts of sodium is well documented. The amount of salt needed every day can be as low as between 200 and 300 milligrams for a sedentary person up to well in excess of 2 grams for a laborer in extremely heated conditions (such as roofing in the summer or hard physical labor in tropical conditions or in a boiler room etc.) Since most Americans consume between 6 and 13 grams of salt per day obtaining adequate amounts is seldom a problem.

A person who is using large amounts of preprocessed foods can obtain large amounts of sodium without knowing it (over 20 grams per day). One of the easiest ways to decrease sodium is to decrease the foods eaten which have large amounts of salt added. Most health reformers have discarded most of these foods already for other reasons. They include all foods which contain monosodium glutamate, baking soda or baking powder, foods that are cured, smoked, pickled, salted or prepared in salty brines such as sauerkraut, pickles, soy sauce (and many other sauces), all regular chips such as potato chips, corn chips, popcorn, salted crackers, and salted nuts. The next step is moderate use of salt in cooking and especially at the table. Most experts recommend that the sedentary person not consume more than about 1 teaspoon of salt per day (or between 2 and 3 grams) which is an easy range to be in if you are using natural foods (not highly processed) and are moderate in the use of salt in cooking and on the table.

The National Academy of Sciences and the U.S. Food and Drug Administration have advised everyone to cut down on salt to prevent high blood pressure. Although many people are getting too much salt that does not mean that less is always better—in the summer especially when people are spending alot of time out of doors many people do not get enough of it. While experts agree that many of the nation’s fifty million or so hypertensives should decrease their salt intake, ‘there is not conclusive scientific evidence that the general population should adopt a low-sodium diet.

Salt—sodium chloride—is an essential ingredient of the blood. Sodium is necessary to maintain proper blood volume and controls the water-balance in body cells. It is required for transmission of nerve impulses and the proper utilization of carbohydrates and proteins. Chloride is needed for proper pH and for production of hydrochloric acid by the stomach and for certain enzymes.

People who are afraid of getting too much salt and are getting strenuous activity in warm or hot conditions may actually need more of it than they normally obtain.

Corn Spread

1 cup Millet Flour

2½ cups soft Water

1 Tsp. Sea Salt

Place these ingredients in your small mini-crock pot. Stir well, and let cook overnight.
Cook 1 – 16 oz. pkg. of frozen corn according to pkg. directions and when finished place in blender, whiz on high until very smooth. Drop by spoonfuls the millet flour mixture which has cooked.

Add Seasonings:

2 tsps. Butter flavoring

1 tsp. Coconut flavoring

½ tsp. Sea Salt

½ cup Cashews

Whiz again to mix properly. If you wish a thicker butter, drain the cooking water off the corn.

The End

Food for Life – Fiber

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Nutritional research discovers more each year about the chemistry of food and the intricate ways in which it is utilized by the body to keep us healthy and strong.

Investigation has revealed that the fashionable, highly refined diet that has become so popular over the years is often lacking in fiber. As a consequence, researchers have observed a corresponding increase in health problems.

Constipation, colon cancer, diverticulitis, varicose veins, diabetes, high blood cholesterol, and hardening of the arteries are a few of the common conditions that are the result of an inadequate fiber intake. The incidence level of these diseases and abnormalities was dramatically lower at the turn of this century. Most cereal products were in a less refined state. For this reason, an increasing number of people are reverting back to a natural, unrefined diet that is rich in fiber.

An adequate fiber intake offers many benefits, especially for those who wish to lose weight. Fiber, often referred to as roughage or bulk, is found only in plant foods and characteristically passes through the system without being digested and absorbed into the blood stream. Dispensing with refined foods and increasing the intake of natural, unrefined food will provide the volume to achieve satiety with a reduced caloric content. Such a revitalized diet, coupled with a regular fitness program, can go a long way in resolving a person’s weight problem.

In addition, fiber adds “body” to waste food residues enabling the bowel to convey them more easily along within the digestive tract. It also ensures that waste is not able to accumulate within the colon for long periods of time, increasing the risk of disease.

An astronomical amount of money is spent on laxatives and stool softeners each year in the United States by millions of people who fight a never-ending battle with constipation. In most cases, a natural, high-fiber diet would quickly resolve the problem.

Greater affluence over the last several decades has seen more people to afford richer and more expensive animal foods. Apart from meat and dairy foods containing a high level of cholesterol and saturated fat (not to mention other detriments), they are notoriously low, or completely devoid of fiber intake. Low intake can also, in part, be attributed to drinking the juice of fruit or vegetables instead of eating the items themselves. While there may be nothing wrong with juices, they should not be used to the exclusion of whole fruits and vegetables.

The perfect way to ensure an abundant fiber intake, along with all of the nutrients necessary for life, is to eat a variety of fruits, grains, nuts, and vegetables. Whole-wheat bread is an example of one basic food within this category which is rich in fiber. Wheat bran can also be added to certain items, such as homemade granola and cookies, or even sprinkled onto salads. It should be remembered, however, that while a little extra bran taken in this way may be helpful for those who need it, an excess may prove far from beneficial. Moderation is the key principle here in order to avoid the digestive upset that can result from too much of a good thing.

Legumes such as beans and garbanzos are also rich in a fiber that differs from the type found in wheat and which especially enables the body to manage fats and cholesterol in a beneficial way. Eating potatoes in their jackets is another example of how a food can be eaten more naturally without dispensing with its valuable fiber content.

Many books and tables are available which provide information about the fiber content of various foods. Also, with the increasing awareness of the importance of fiber among consumers, more and more food packaging contains fiber information. While such information can be very useful, as a general rule, a vegetarian diet of unrefined foods will supply adequate fiber to the diet.

August Recipe:

Old Fashioned Bread Pudding

Mix together gently in a bowl:

6 cups 1″ bread cubes

½ cup coarsely chopped walnuts

½ cup raisins

1 cup chopped apples

4 cups sweet cashew milk

Sweet Cashew Milk

Blend until smooth:

1 cup cashew pieces

1 cup hot water

Then add:

3 cups water

¼ cup honey

2 tsp. vanilla

pinch salt

1 tsp. orange rind

Pour into an 8X8 lightly oiled baking dish. Bake at 350 degrees for about 45 minutes. This recipe will serve 4-5 people.

Food For Life – Is Cheese Edible, part 2

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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

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Food for Life – It’s Springtime! Time to think about a Garden!

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“For, lo, the winter is past, the rain is over and gone; the flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land.” Song of Solomon 2:11, 12.

It is springtime, and how grateful to God we should be that He has preserved our lives to again see the beauties of this time of year. Many of you will be fortunate enough to have gardens this year. Some of you are no doubt already looking forward to being able to preserve your summer foods for next winter.

As you make your food preservation plans, the following comparisons, showing the loss in nutrients that takes place using the various methods of preservation, may be of interest to you.

Canning: 60-80% This is due to the high temperatures required to properly preserve the food.

Freezing: 40-60% The loss is due to moisture expansion that causes the cells to rupture.

Dehydration: 3-5% The low temperatures hold losses to a minimum.

(Composition of Foods Handbook #8, U.S. Department of Agriculture Research Service.)

We have all witnessed the sad demonstration of temper from a spoiled or hyperkinetic child as he screamed, throwing himself to the floor demanding something to eat. Too often, we have also witnessed the mother, rather than exercising discipline, give in and give him the very thing that he craved.

Sydney Walker, M.D., a neuropsychiatrist from La Jolla, California, found that forty-four of forty-eight childen with learning disability, depression, temper tantrums, or poor concentration, had, along with other problems, a blood sugar disorder. Dr. Walker told Prevention Magazine that once these children were put on a sugar-free diet, rich in vegetables, fruit, and high-protein foods, almost all of them had improved behavior.

We are told that “the diet has much to do with the disposition to enter into temptation and commit sin.” Counsels on Diet and Foods, 52.

“Our very bodies are not our own, to treat as we please, to cripple by habits that lead to decay, making it impossible to render to God perfect service. Our lives and all our faculties belong to Him.” Ibid., 56.

What a solemn though, but how seldom we remember our responsibility to our Creator Who formed us and then gave His life that we might reign with Him throughout the ceaseless ages of eternity.

“We should not be prevailed upon to take anything into the mouth that will bring the body into an unhealthy condition, no matter how much we like it. Why?—Because we are God’s property.” Ibid., 328.

What a sacred responsibility parents have to train their children in proper habits of living during their formative years, while their tastes are not yet perverted and their digestive systems impaired.

April Recipes:

Apricot-Pineapple Jam

Place in saucepan:

1 cup dates or date pieces

1 cup dried apricots

With enough water to cover, bring to a boil and let stand overnight. Remove 1/4 cup of the apricots and chop. Place remaining ingredients in blender and thoroughly mix. Remove ingredients from blender and add 1/4 cup chopped apricots and 1 cup crushed pineapple with juice. Mix thoroughly and refrigerate.

Fruit Spread

1 20 oz. can crushed pineapple

2 large bananas

1 cup dates or date pieces

1/2 teaspoon sea salt

1 pkg. frozen strawberries (various other frozen or fresh berries may be used.)

Place all ingredients in the blender and mix until smooth. Delicious on toast, waffles, or pancakes.

Food for Life – The New Year

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Happy New Year to each one of you.

“Another year now opens its fair unwritten pages before you. The recording angel stands ready to write. Your course of action will determine what shall be traced by him. You may make your future life good or evil; and this will determine for you whether the year upon which you have entered will be to you a happy new year. It is in your power to make it such for yourself and for those around you. . . .

Angels of God are waiting to show you the path of life. . . . Decide now, at the commencement of the new year, that you will choose the path of righteousness; that you will be earnest and true-hearted, and that life with you shall not prove a mistake. Go forward, guided by the heavenly angels; be courageous; be enterprising; let your light shine; and may the words of inspiration be applicable to you—‘I write unto you, young men, because you are strong and have overcome the wicked one.’” My Life Today, 5.

“The blessing of God will rest upon every soul that makes a full consecration to Him. . . . Those who feel the constraining love of God; do not ask how little may be given to meet the requirements of God, they do not ask for the lowest standard, but aim at perfect conformity to the will of their Redeemer. . . . It is the submissive, teachable spirit that God wants. That which gives to prayer its excellence is the fact that it is breathed from a loving, obedient heart.” Ibid., 7.

“Life is a gift of God. Our bodies have been given us to use in God’s service, and He desires that we shall care for an appreciate them. Our bodies must be kept in the best possible condition physically, and under the most spiritual influences. . . .

“The law of temperance must control the life of every Christian. . . . We are under sacred obligations to God so to govern our bodies and rule our appetites and passions that they will not lead us away from purity and holiness, or take our minds from the work God requires us to do.

Those who serve God in sincerity and truth will be a peculiar people, unlike the world, separate from the world. Their food will be prepared, not to encourage gluttony or gratify a perverted taste, but to secure to themselves the greatest physical strength, and consequently the best mental conditions.

Every careless, inattentive action, any abuse put upon the Lord’s wonderful mechanism, by disregarding His specified laws in the human habitation, is a violation of God’s Law.” Ibid., 125, 127.

It is my prayer this New Year, that as we study together God’s messages to us through the Spirit of Prophecy on the subject of diet and healthful living, and review the many medical findings that have been released in the laws few years, we will renew our vows to our Creator, to live according to God’s plan for His remnant people. Let us remember that “True temperance teaches us to dispense entirely with everything hurtful and to use judiciously that which is healthful.” Temperance, 138.

January’s Recipes:

Tofu Mayonnaise

16 oz. pkg. tofu

1/3 cup of lemon juice

1 teaspoon garlic powder

1 Tablespoon onion powder

1 Tablespoon ground dill (optional)

1/4 cup pineapple concentrate

1 teaspoon sea salt

1/4 cup Fruit Source (granulated)

1/2 cup cashew pieces

4 oz. can chopped olives

Place first eight ingredients in blender on high speed and blend until smooth.Then add cashews and continue blending until very smooth. Pour into container and add the chopped olives and stir well. For use as sour cream on baked potatoes, omit olives and use chives. This also makes a delicious dip for chips (the baked variety with no oil, or Frito-Lay makes delicious Tostitos with nothing but corn and salt.)

 

Olive Pimento Spread

Place in blender on high speed:

1 cup water

1 teaspoon sea salt

1 teaspoon garlic powder

1 small can of olives

1 Tablespoon onion powder

1/4 cup Fruit Source (granulated)

4-6 oz. pimentos

Blend until smooth and then slowly add 2 cups of cashew pieces and continue blending until very smooth. Remove from blender and add the chopped olives, or if you prefer you may use sliced olives. Without the sweetening and olives this sauce is very good on steamed broccoli and cauliflower.

 

Fruit Spread

20 oz. can crushed pineapple

large bananas

1 cup date pieces

1 /2 teaspoon sea salt

1 pkg. frozen strawberries (blackberries, boysenberries, raspberries, or blueberries may be used.)

Place first four ingredients in blender on high and blend till smooth. Then add the berries, frozen or fresh, and continue blending until very smooth. This is delicious on raisin-nut toast, waffles, or pancakes.

Life and Health – Three Delicious Holiday Recipes

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“Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name.” Psalm 100:4. The holidays are approaching, how shall we observe them? “Will it be, as it has been in many instances, a thanksgiving to ourselves? Or will it be a thanksgiving to God?”

“We are to remember that it is more blessed to give than to receive. . . . Now a season is coming when we shall have our principles tested. Let us think what we can do for God’s needy ones. We can make them through ourselves the recipients of God’s blessings.

“But this does not embrace all of your duty. Make an offering to your best Friend; acknowledge His bounties; show your gratitude for His favors; bring a thank offering to God. . . . Brethren and sisters, eat a plain dinner on Thanksgiving and Christmas day, and with the money you would spend in extras with which to indulge the appetite, make a thank offering to God.

“We want this Thanksgiving to be all that it implies. Do not let it be perverted, mingled with dross; but let it be what its name implies—giving thanks. LET OUR VOICES ASCEND IN PRAISE!” Adventist Home, 474, 475.

What a beautiful picture of the Christian’s holiday. In order to fulfill God’s ideal in us, we must have His Holy Spirit dwelling in our hearts and lives at all times. The delicate nerve endings of our brains must be in the proper condition each hour of the day to receive this Gift Jesus left for us upon His ascension. And let us remember, with great solemnity, that “The brain nerves which communicate with the entire system are the only medium through which heaven can communicate with man and affect his inmost life.” My Life Today, 148. Therefore, we find out a very important aspect of our Christian life in eradicating sin from our lives, that “When men take any course which needlessly expends their vitality or beclouds their intellect, they sin against God: they do not glorify Him in their body and spirit, which are His.” Counsels on Health, 20. What a sobering thought as we approach the Second Coming of Christ. With what fervor should we “work intelligently to put away from our life-practice every perverted appetite.” Testimonies, vol. 6, 373.

What constitutes a beclouding and benumbing of the brain? Here are a few that God has mentioned:

Meat (see Testimonies, vol. 2, 64);

Sugar (see Testimonies, vol. 2, 369; Manuscript 93);

Grease (see Testimonies, vol. 2, 63);

Cheese (see Ministry of Healing, 302);

Stimulants (see Testimonies, vol. 1, 549);

Gluttony (see Testimonies, vol. 2, 412, 413);

Lack of Exercise (see My Life Today, 130);

Impure air (see My Life Today, 137);

Improper rest (see My Life Today, 143);

Irregularity (see My Life Today, 146.)

Let us endeavor during the days that come to follow God’s ideal and original program for our lives that we may claim His promise to us, “God has pledged Himself to keep this human machinery in healthful action if [remember, there are always conditions with God’s promises] the human agent will obey His Laws and cooperate with God.” My Life Today, 127.

Holiday Dressing:

1/2 cup water

1 teaspoon Thyme

1 /2 cup onions (finely chopped)

1 teaspoon Italian Seasoning

1/2 cup celery (finely chopped)

1/2 teaspoon Garlic powder

1/2 cup mushrooms (sliced)

1/2 cup wheat germ

2 teaspoons Sea salt

1/2 cup Cashew milk

3 and ½ cups dry bread pieces (or Grapenuts are very tasty)

1 Tablespoon Vegex in 3 /4 cup hot water.

1-1/2 cup nut meats (walnuts, pecans, etc.) chopped

1 teaspoon Sweet Basil

1 small can of chestnuts (sliced)

Simmer onions, celery, mushrooms, and seasonings in the 1 /2 to 1 cup of water. Cook a few minutes till celery is tender but still crisp, stirring often. Mix the Vegex seasoning and Cashew milk together and add the bread pieces, crumbs, or Grapenuts and chopped nutmeats. Mix all ingredients lightly but well. Bake at 350 for 30-40 minutes or until slightly browned. For an added treat, you may use a loaf pan, arranging slices of Nut Meat alternately with the roast. Use with Cashew Gravy.

Cashew Gravy:

1-1/2 cups of cashew pieces

2 Tablespoons Vegex

1 Tablespoon onion powder

1 teaspoon Garlic powder

1 teaspoon sea salt

3-4 cups water

Place above ingredients in blender and blend thoroughly. Place in pan on medium heat and stir constantly until mixture thickens and comes to a boil. You may add I can of mushrooms if you like.

Pumpkin Pudding:

Place in Blender.

2 cups Cashew milk

1 /2 teaspoon sea salt

1 cup date pieces

1 Tablespoon Vanilla

1 Tablespoon Corriander powder

1 /2 cup cashew pieces

Blend thoroughly on high speed, and add to one 16-oz can of Libby’s Pumpkin. Mix thoroughly, and add 1/2 cup chopped Pecans or Walnuts. Bake at 350 for 30-40 minutes.

May God be with you and protect each of you during this season, and may we in unity say, “Blessing, and glory, and wisdom, and thanksgiving, and honour, and power, and might, be unto our God for ever and ever. Amen.”

Life and Health – Three Delicious Recipes for Health and Stregnth

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In the last few years we have heard a great deal about Candida Albicans (yeast infection), due to a defective immune system. These defense mechanisms are broken down when you take antibiotics, specifically, penicillin, preparing the way for Candida. This can indeed become serious and if left to invade the system, one may have it for life. Diet is of utmost importance, and one of the items that must be eliminated is yeast. Bread, being the “staff of life”, is a very important item in millions of households. So, it seems essential that we substitute unleavened bread in a variety of ways to take care of this need.

 

“When hot, or new, raised bread of any kind is difficult of digestion. It should never appear on the table. This rule does not, however, apply to unleavened bread. Fresh rolls made of wheaten meal, without yeast or leaven, and baked in a well-heated oven, are both wholesome and palatable.” “Counsels on Diets and Foods, 316, 317. Also beneficial is the thorough mastication process required which is a considerable drawback in eating porridges and soups.

 

How many of us really realize what we owe to our Heavenly Father, who has created us and redeemed us by His precious blood on Calvary, for the perfect “blueprint”, enabling us to have health and strength to work for Him, using our varied talents in His service.

 

“The transgression of physical law is the transgression of God’s law. Our creator is Jesus Christ. He is the author of our being. He has created the human structure. He is the author of physical laws, as He is the author of the moral law. And the human being, who is careless and reckless of the habits and practices that concern his physical life and health, sins against God. Many who profess to love Jesus Christ do not show proper reverence and respect for Him who gave His life to save them from eternal death. He is not reverenced, or respected, or recognized. This is shown by the injury done to their bodies in violation of the laws of their being.” Manuscript 49, 1897.

 

“If we close our eyes to the light for fear we shall see our wrongs, which we are unwilling to forsake, our sins are not lessened, but increased. If light is turned from in one case, it will be disregarded in another. It is just as much sin to violate the laws of our being as to break one of the Ten Commandments, for we cannot do either without breaking God’s Law. We cannot love the Lord with all of our heart, mind, soul and strength while we are loving our appetites, our tastes, a great deal better than we love the Lord. We are daily lessening our strength to glorify God, when he requires all our strength, all our mind. By our wrong habits we are lessening our hold on life, and yet professing to be Christ’s followers, preparing for the finishing touch of immortality.” Testimonies, vol. 2, 70, 71.

 

May God help us to keep the channels open, the delicate nerve endings of the brain, by not beclouding or benumbing them, that the Holy Spirit may do its work in our lives and prepare us for the soon coming of our Saviour!

 

Cornbread

 

1-3/4 cups cornmeal

 

1/4 cup date sugar

 

1 cup Quick Oats

 

1 tsp. Sea Salt

 

1 cup chopped cashews

 

2 cups Soy or Nut Milk

 

Mix all ingredients well. Place in a shallow baking dish or silverstone cookie sheet and bake at 375 degrees for 40 minutes.

 

Oat Crackers

 

4 cups Quick Oats (ground in blender)

 

4 Tablespoons date sugar or granulated Fruit Source

 

1 tsp. Sea Salt

 

1 cup finely ground walnuts

 

Mix all ingredients well. Measure out half of the mixture, and add enough Soy or Nut milk to form a dough, and roll out between wax paper and cut out crackers. Place on non-stick cookie sheet and bake at 300 degrees until done, about 20-30 minutes.

 

These unleavened recipes have tremendous food value. If Soymilk is used you have the 8 essential amino acids.

 

Oatmeal Pecan Crisps

 

2 cups oat flour

 

3 /4 tsp. Sea Salt

1 cup millet flour

 

1/2 cup fruit source (dates)

 

1 cup chopped pecans (walnuts)

 

2 cups Soy or Nut Milk

 

Add milk to proper consistency, thick but spreadable, on a non-stick cookie sheet, about one inch thick. Bake at 350 degrees for 35-40 minutes.

 

Life and Health – Raisin Pecan Whole Wheat Bread

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Bread is a universal language! Bread has played a vital role in history for thousands of years, and each country has its various types. In the Middle East we find the Pita Bread which has become so popular here. From Mexico we have the Tortilla, likewise popular. We find the Hunzas and Indians with Chapati; the Chinese with Pao Ping, and the Arabic with Balady and Tannouri. In the United States alone over 40 million loaves are produced by the bakers every 24 hours! interestingly we find that about a fourth of the world likes its bread baked without leavening—India, Iran, Armenia, and parts of Scandanavia.

With this interesting history we turn to our own beloved Spirit of Prophecy and read: “There is more religion in a good loaf of bread than many think.” CDF pg. 316. “It is a religious duty for every Christian girl and woman to learn at once to make good, sweet, light bread from unbolted wheat flour.” ST pg. 684. “Bread should be thoroughly baked, inside and out. The health of the stomach demands that it be light and dry.” MS 34 (1899) Does it seem possible in this day and age of modern invention and so much apparently “good” bread on the market, that this instruction could be a little antiquated? Do we really KNOW what is in the bread that we buy? One thing that is of vital importance to our health, is to begin at once to READ the labels of EVERYTHING we purchase and be knowledgeable concerning their contents. It might be quite shocking to you to know that in some “high fiber” bread the high fiber turned out to be cellulose derived from wood! Equally distressing to a vegetarian comes the knowledge that Mono and Diglycerides which add the incredible softness to your breads and baked goods are derived from animal sources, including the pig, unless otherwise stated.

A few years ago there appeared an article in one of the popular magazines labeled, “Expert Calls Bread Not Fit For Rats.” Another, “Bread Buyers, Beware!” Surely we cannot improve on God’s instructions to the Remnant! The good news is that bread is a necessity, from Bible times it has been the “staff of Life” and the Lord has told us what ingredients are the most healthful. Did you know that ONE piece of whole wheat bread contains as much fiber as FIVE heads of lettuce. And we are all aware of the necessity of fiber in our diet and the latest medical findings about low fiber diets and cancer. “White flour is not the best, its use is neither healthful nor economical. Fine-flour bread is lacking in nutritive elements to be found in bread made from the whole wheat.” MR pg. 300 “All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious.” Letter 91, 1898 “Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods. Let ordinary raised bread be cut in slices and dried in a warm oven till the last trace of moisture disappears. In a dry place this bread can be kept much longer than ordinary bread, and if reheated before using, it will be as fresh as when new.” MH pg. 300-302.

Oh, how I look forward to that glorious day when we shall eat the bread from Heaven, when Jesus Himself will take us to that table of pure silver, and we hear Him say, “Come, my people, you have come out of great tribulation, and done My will; suffered for me; come in to supper, for I will gird Myself, and serve you. And we shall see the Manna on that exquisite table, and eat of Angel’s Food. May God help each of us to be willing to give up all in this life that would hinder us from obtaining that immortal prize!

RAISIN-PECAN WHOLE WHEAT BREAD

Mix Together:

3 Cups Whole Wheat Flour 3 Tablespoons Do-Pep

1 Cup Oat flour ¼ Teaspoon Vitamin C Powder

1 ½ Teaspoons Sea Salt

Blend IN PAN OVER STOVE:

2-3 Tablespoons Fruit Source Syrup or Honey with enough distilled water to equal 2 Cups. Warm this liquid to proper temperature for yeast to work.

Add this to the dry ingredients, stir well, and knead for 10 minutes.

Add 1 Cup Raisins, and l Cup Pecans, or Walnuts,

and knead thoroughly to distribute nuts and raisins evenly.

Allow to rise until double in bulk, push down and let rise the second time.

Then place in pans to bake and let rise double in bulk, and bake at 350 degrees for 50-60 minutes.

If you have an automatic Bread Maker, this is an ideal recipe.

Follow the instructions on last month’s recipe page.

Enjoy with us this delicious, healthful Bread!

Happy baking,
Marjorie Coulson

Life and Health – Whole Wheat Bread

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Welcome to our new Steps to Life and Health page. We welcome the opportunity to come into your home with the beautiful “right arm” of the gospel; and we earnestly pray, as you read the words of inspiration and medical facts, that the Holy Spirit will make you willing to be made willing to follow all of the light that God in His great tender mercy has allowed to shine on His people to prepare them for the outpouring of His Holy Spirit in these last days of earth’s history. We will be sharing our recipes with you, and we invite any of you who have healthful recipes to share them with us on this page in the months to come. Today’s recipe will be home baked whole wheat bread.

And God said, “If thou wilt diligently hearken to the voice of the LORD they God, and wilt do that which is right in His sight, and wilt give ear to His commandments, and keep all His statues, I will put none of these diseases upon thee, which I have brought upon the Egyptians: for I am the LORD that healeth thee.” Exodus 15:26. What a wonderful promise from our God! However, to each promise that He makes to us, there are conditions. We must do our part. Again from the Bible we read, “But it shall come to pass, if thou wilt not hearken unto the voice of the LORD thy God, to observe and to do all His commandments and His statues which I command thee this day; that all these curses shall come upon thee, and overtake thee. Deuteronomy 28:15. These are the conditions which the LORD has laid down for us, and He invites each one of us to accept His promise to us in Medical Ministry, 221. “The Creator of man has arranged the living machinery of our bodies. Every function is wonderfully and wisely made. And God has pledged Himself to keep this human machinery in healthful action of the human agent will obey His laws and cooperate with God.”

“We have the example of ancient Israel and the warning for us not to do as they did. Their history of unbelief and rebellion is left on record as a special warning that we should not follow their example of murmuring at God’s requirements. How can we pass on so indifferently, choosing our own course, following the sight of our own eyes, and departing further and further from God, as did the Hebrews? God cannot do great things for His people because of their hardness of heart and sinful unbelief.” Testimonies, vol. 3, 172.

Today we have before us countless medical articles proving from current medical science the many things that God sent to His remnant people over 130 years ago. Shall we not praise God for this wonderful light that will enable us to have clear, undimmed brains, that we may receive the Holy Spirit in its fullness and not disregard it or repress it? For “it is impossible for those who indulge the appetite to attain to Christian perfection.” Testimonies, vol. 2, 400.

“Bread is the real staff of life, and therefore every cook should excel in making it.” Counsels on Diet and Foods, 315. In future issues, we will share with you some of the ingredients of the majority of commercial bread, and you will see why it is for our health to make good bread. “Let us remember that there is practical religion in a loaf of good bread.” Medical Ministry, 270.

Whole Wheat Bread

Mix Together: Blend Together:

4 cups whole wheat flour 1/2 cup apple concentrate

1-1/2 teaspoons sea salt 1-1/2 cups distilled water

3 Tablespoons Do-Pep

1/4 teaspoon Vitamin C Powder

Warm liquid sufficiently for yeast to work, and place in mixing bowl.

Add 1 – 2 teaspoons yeast and let work.

Add dry ingredients and stir vigorously until well blended, then knead for about 10 minutes.

Cover and let rise until double in bulk. Push down, and let rise again until double in bulk.

Divide the dough, shape, and place in two bread pans to rise.

Bake at 350 degrees for 50-60 minutes.

For those who have an automatic bread maker, this is an ideal recipe. Place your yeast in the bottom of the pan, add the dry ingredients, then the liquid, and “start.” We use a “DAK” machine and the amount is perfect. The amount of yeast sometimes varies according to altitude. We use a rounded teaspoon and have the liquid slightly warmer when we add to the flour mixture on top instead of sprinkling yeast on top. If you have an older “MAGIC MILL” round breadmaker, this is also the right proportions.