I Reasons for Reform ................................... 15
II Diet and Spirituality ............................... 43
The Relation of Diet to Morals .................... 60
III Health Reform and the Third Angel's Message ........ 69
IV The Proper Dietary .................................. 81
I The Original Diet ............................... 81
II The Simple Diet ................................ 82
III An Adequate Diet .............................. 91
IV Diet in Various Countries ...................... 94
V Physiology of Digestion ............................. 101
VI Improper Eating a Cause of Disease ................. 117
VII Overeating ........................................ 131
VIII Control of Appetite .............................. 145
IX Regularity in Eating ............................... 173
I Number of Meals ................................ 173
II Eating Between Meals .......................... 179
X Fasting ............................................. 185
XI Extremes in Diet ................................... 195
XII Diet During Pregnancy ............................. 217
XIII Diet in Childhood ................................ 225
XIV Healthful Cookery ................................. 251
XV Health Foods and Hygienic Restaurants .............. 267
XVI Sanitarium Dietary ................................ 281
XVII Diet a Rational Remedy ........................... 301
XVIII Fruits, Cereals, and Vegetables ................. 309
I Fruits ......................................... 309
II Grains ........................................ 313
III Bread ........................................ 315
IV Vegetables .................................... 321
XIX Desserts .......................................... 327
I Sugar........................................... 327
II Milk and Sugar ................................ 330
III Pie, Cake, Pastry, Puddings .................. 331
XX Condiments, Etc. ................................... 339
I Spices and Condiments .......................... 339
II Soda and Baking Powder ........................ 342
III Salt ......................................... 344
IV Pickles and Vinegar ........................... 345
XXI Fats .............................................. 349
I Butter ......................................... 349
II Lard and Grease ............................... 353
III Milk and Cream ............................... 355
IV Olives and Olive Oil .......................... 359
XXII Proteins ......................................... 363
I Nuts and Nut Foods ............................. 363
II Eggs .......................................... 365
III Cheese ....................................... 368
XXIII Flesh Meats (Proteins Continued) ................ 373
Progressive Dietetic Reform in
Seventh-day Adventist Institutions .............. 405
XXIV Beverages ........................................ 419
I Water Drinking ................................. 419
II Tea and Coffee ................................ 420
III Cereal Substitutes for Tea and Coffee ........ 431
IV Cider ......................................... 432
V Fruit Juice .................................... 436
XXV Teaching Health Principles ........................ 441
I Instruction to Be Given on Health Topics ....... 441
II How to Present the Principles of Health Reform 457
III Cooking Schools .............................. 469
Appendix
I Personal Experience of
Ellen G. White as a Health Reformer .............. 481
II A Statement by James White
Relating to the Teaching of Health Reform ........ 495