← Principles & Evidence
MH page 301
Catalog preview · Draft interpretations · Human review pending
MH 301.1
Draft source version
In the making of raised or yeast bread, milk should not be used in place of water. The use of milk is an additional expense, and it makes the bread much less wholesome. Milk bread does not keep sweet so long after baking as does that made with water, and it ferments more readily in the stomach.
Water should be used instead of milk in yeast breadmaking. The text asserts specific storage and digestive fermentation properties of milk-based bread.
See this paragraph in the chapter review →
Principles & Evidence
Screening: ai screened independent review pending ·
Bible-link mapping pending review
-
C19230 · Milk bread spoils faster after baking and ferments more readily in the stomach than bread made with water.
Draft assessment available
Open claim research →
MH 301.2
Draft source version
Bread should be light and sweet. Not the least taint of sourness should be tolerated. The loaves should be small and so thoroughly baked that, so far as possible, the yeast germs shall be destroyed. When hot or new, raised bread of any kind is difficult of digestion. It should never appear on the table. This rule does not, however, apply to unleavened bread. Fresh rolls made of wheaten meal without yeast or leaven, and baked in a well-heated oven, are both wholesome and palatable.
Bread should be thoroughly baked, small, and unleavened or well-baked to avoid digestive difficulty. The text makes empirical assertions about the digestibility of fresh or hot raised bread.
See this paragraph in the chapter review →
Principles & Evidence
Screening: ai screened independent review pending ·
Bible-link mapping pending review
-
C19240 · When hot or new, raised bread of any kind is difficult of digestion.
Draft assessment available
Open claim research →
MH 301.3
Draft source version
Grains used for porridge or “mush” should have several hours’ cooking. But soft or liquid foods are less wholesome than dry foods, which require thorough mastication. Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods. Let ordinary raised bread be cut in slices and dried in a warm oven till the last trace of moisture disappears. Then let it be browned slightly all the way through. In a dry place this bread can be kept much longer than ordinary bread, and, if reheated before using, it will be as fresh as when new.
Dry foods requiring thorough mastication are more wholesome than soft or liquid foods. The text asserts a comparative health value between soft/liquid foods and dry, masticated foods.
See this paragraph in the chapter review →
Principles & Evidence
Screening: ai screened independent review pending ·
Bible-link mapping pending review
The chapter screening preserves the teaching above without assigning a scientific verdict.
Any research links above concern related modern applications. Read the chapter decision for the limits of that connection.
MH 301.4
Draft source version
Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided.
Excessive sugar and rich combinations of milk, eggs, and sugar cause indigestion. The text asserts that specific sugary and rich foods actively cause indigestion.
See this paragraph in the chapter review →
Principles & Evidence
Screening: ai screened independent review pending ·
Bible-link mapping pending review
-
C19260 · Cakes, sweet puddings, pastries, jellies, and jams are active causes of indigestion.
Draft assessment available
Open claim research →
