Ellen G. White’s health and diet guidance centers on the principles of simplicity, balance, and personal responsibility. She encourages eating plain, wholesome foods and avoiding stimulants or harmful items. Meals should be nourishing, well-prepared, and appetizing, but not extravagant. Moderation is key—she recommends eating only what is needed to satisfy hunger and limiting the variety at each meal. White also emphasizes that health reform should be practical and adapted to local circumstances, recognizing that individual needs vary. She cautions against extremes in diet, noting that both overindulgence and overly restrictive diets can be harmful. Diet, she teaches, affects both physical and moral well-being, and poor eating habits can contribute to broader social problems. Practical suggestions include focusing on fruits, grains, and vegetables prepared simply, and using common sense—especially when feeding children. Each person is encouraged to study and understand their own dietary needs, and not to judge others for their choices, as tolerances and requirements differ. These principles highlight the importance of balance, nutrition, and thoughtful personal choices in health and diet, while avoiding both indulgence and unnecessary extremes. References: - White, E. G. (1909). Testimonies for the Church, Vol. 9, pp. 153, 161–163. - White, E. G. (1905). The Ministry of Healing, pp. 146, 310, 318–319. - White, E. G. (1890). Gospel Workers, p. 229. - White, E. G. (1897). Healthful Living, pp. 48, 76, 78. - White, E. G. (1890). Christian Temperance and Bible Hygiene, p. 58. - White, E. G. (1923). Counsels to Parents, Teachers, and Students, p. 163. - White, E. G. (1900). Testimonies for the Church, Vol. 6, p. 373.