Ellen White’s health and diet guidance centers on balance, simplicity, and practical application. She recommends eating plain, wholesome foods—mainly fruits, grains, and vegetables—prepared simply and free from excess spice and grease. Milk and cream are also mentioned as healthful. Food should be thoroughly cooked, neatly prepared, and appetizing. She emphasizes the importance of proper nutrition and variety, warning against diets that are too restrictive or lacking in nourishment. Health reform should be adapted to individual needs and circumstances, avoiding extremes. For example, the most nourishing available foods should be used where resources are limited, and not everyone will thrive on the same diet. Moderation is key: meals should consist of only two or three kinds of simple food, and only enough should be eaten to satisfy hunger. Those with significant responsibilities should be especially temperate, avoiding rich and luxurious foods. Ellen White also encourages people to thoughtfully examine their dietary habits, use common sense—especially when feeding children—and avoid both neglect and fanaticism in health reform. She believed that wrong eating habits contribute to broader social problems and that diet affects both physical and moral health. In summary, her guidance is to pursue a balanced, nourishing, and individualized diet, steering clear of both neglect and extremes. References: - Ellen G. White, Testimonies for the Church, vol. 9, pp. 161–163, 229 - Ellen G. White, Healthful Living, pp. 48, 76, 78 - Ellen G. White, Ministry of Healing, pp. 146, 310, 318–319 - Ellen G. White, Counsels on Health, p. 373 - Ellen G. White, Counsels on Diet and Foods, p. 58 - Ellen G. White, Christian Education, p. 163