Foods should be prepared with simplicity and variation, perhaps only three or four dishes at a meal, and properly cooked. Food should be carefully chosen and prepared with intelligence and skill. Avoid the use of grease in foods. Lard, butter, and hydrogenated vegetable fats may be classified as grease. If using oil, use natural oils sparingly, such as olive, flax, or canola, and keep it refrigerated.

Avoid sugar. It is not good for the stomach, because it causes fermentation. Milk and sugar clog the system, irritate the digestive organs, and affect the brain. Sugar, when largely used, is more injurious than meat.

Eat raw vegetable salads or raw fruits before the main course. This will stimulate and assist digestion, and help avoid overeating of cooked foods. Fruits and vegetables should not be eaten at the same meal. Eat fruits at one meal and vegetables at another.

“And God said, ‘Behold, I have given you every herb bearing seed…and every tree in the which is the fruit of a tree yielding seed; to you it shall be for meat (food).” Genesis 1:29

Proper nutrition is vital to good health. Food that is devitalized cannot supply the vitamins and minerals it lacks. Therefore, it is of utmost importance that we choose wisely the food that goes on our table.

Grains, fruits, nuts and vegetables constitute the diet chosen for us by our Creator. Counsels on Diet and Foods pg 310 art 471. Vegetables and fruits should be making the greater proportion of our meals, along with whole grains, beans, legumes, and seeds. Nuts can be included in small amounts. From our food, we will obtain all the elements essential for good health: vitamins, minerals, water, carbohydrates, protein, fats, and fiber.