MH page 300

The meals should be varied. The same dishes, prepared in the same way, should not appear on the table meal after meal and day after day. The meals are eaten with greater relish, and the system is better nourished, when the food is varied.

Meals should offer variety in preparation and ingredients to enhance appetite and nutrition. The text makes empirical assertions about dietary variety improving food relish and systemic nourishment.

It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill.

Food quality and preparation matter because un-relished food impairs nutrition. The text asserts a physiological link between food palatability and bodily nourishment.

For use in breadmaking, the superfine white flour is not the best. Its use is neither healthful nor economical. Fine-flour bread is lacking in nutritive elements to be found in bread made from the whole wheat. It is a frequent cause of constipation and other unhealthful conditions.

Whole wheat flour is superior to superfine white flour for health and economy. The text asserts specific nutritional deficiencies in white flour and links it to constipation.

The use of soda or baking powder in breadmaking is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system. Many housewives think that they cannot make good bread without soda, but this is an error. If they would take the trouble to learn better methods, their bread would be more wholesome, and, to a natural taste, it would be more palatable.

Chemical leavening agents like soda or baking powder are harmful to the stomach. The text asserts direct physiological harm from baking soda or powder.