“Woe to thee, O land, when thy king is a child, and thy princes eat in
the morning!”
“Blessed art thou, O land, when thy king is the son of nobles, and thy
princes eat in due season, for strength and not for drunkenness.” Eccl.
10:16, 17.
Many have been greatly benefited by eating the first meal, breakfast,
3-5 hours after rising, according to their work.
“Eat only when hungry, drink only when thirsty.”--_E. H. D._
“Three meals a day and nothing between meals, not even an apple should
be the utmost limit of indulgence. Those who go further violate
nature’s laws and will suffer the penalty.”
“If you would give it a trial, you would find two meals better than
three.”
“The stomach, when we lie down to rest, should have its work all done,
that it may enjoy rest as well as other portions of the body. The
work of digestion should not be carried on through any period of the
sleeping hours. If you feel that you must eat at night, take a drink of
cold water and in the morning you will feel much better for not having
eaten.”
“It is not well to eat fruit and vegetables at the same meal. If the
digestion is feeble, the use of both will often cause distress, and
inability to put forth mental effort. It is better to have the fruit at
one meal and the vegetables at another.”
As a rule, it is better to serve fruits at the close of a meal.
“In order to have healthy digestion, food should be eaten slowly.... If
your time to eat is limited, do not bolt your food, but eat less and
eat slowly.”
Masticate food to creaminess. “Enjoy to the full every mouthful of food
as long as any taste remains in it.”--_C. C. H._
“Custom has decided that the food shall be placed upon the table in
courses. Not knowing what is coming next, one may eat a sufficiency
of food which perhaps is not the best suited to him. When the last
course is brought on he often ventures to overstep the bounds and take
the tempting dessert, which, however, proves anything but good for
him. If all the food intended for a meal is placed on the table at the
beginning, one has opportunity to make the best choice.”
For some time I have practised either putting the food all on the table
or having what was not on the table in sight on the sideboard, or
letting guests know in some way the full menu, as I have always felt
that while teaching temperance, we were encouraging intemperance by the
customary manner of serving.
When working hard, eat light; do not overwork the whole body at the
same time.
Perfect rest without sleep for 15-30 m. after meals is a great aid to
digestion.
“We should not provide for the Sabbath a more liberal supply or a
greater variety of food than for other days. Instead of this, the food
should be more simple and less should be eaten in order that the mind
may be clear and vigorous to comprehend spiritual things. Overeating
befogs the brain. The most precious words may be heard and not
appreciated because the mind is confused by an improper diet.”
“Do not have too great a variety at a meal; three or four dishes are a
plenty. At the next meal you can have a change. The cook should tax her
inventive powers to vary the dishes she prepares for the table, and the
stomach should not be obliged to take the same kinds of food meal after
meal.”
Three or four dishes, each perfect of its kind, are more satisfying
than a great number, not one of which is perfectly prepared and served.