Memory gem : "This talent [the art of properly preparing food] should be regarded as equal in value to ten talents; for its right use has much to do with keeping the human organ ism in health. Because so inseparably connected with life and health it is the most valuable of all gifts."—Medical Ministry, p. 271.
Prayer.
Brief review of last lesson.
I. PROTEINS : 10 PER CENT OF DIET.
1. Proteins made up of twenty-two different elements, or building blocks, called amino acids. A protein that contains all building blocks essential for building up and repair of every type of tissue cell in body is called a complete protein.
2. Complete proteins: soybeans, milk, eggs, buttermilk, peanuts, garbanzos (chick peas), cottage cheese, corn germ, cheese, meat.
3. Incomplete proteins: fruits, cereals, lentils, peas, beans, vegetables, potatoes, most nuts.
4. Protein cannot be stored in tissues in excess; must be supplied to body in regular amounts.
5. Following list of foods will ensure sufficient protein each day for a person weighing 154 pounds.
Food Amount Grams of Protein
Milk 1 pint 16
Cottage Cheese 5 tbsp 20
Egg 1 6
Greens 1/2 cup 2
Nutmeats 1/2 ounce 3
Legumes 1/2cup 2
Potatoes 1/2 cup (Med) 2
Bread 3 slices 9
Cereals 1/2 cup 3
Other fruits and vegetables 3- 5
TOTAL 68 grams
6. Adult calculation:
a. Ideal weight in pounds divided by 2.2 equals the weight in kilograms of protein needed. 154 pounds di vided by 2,2 is 70 kilograms.
b. We need from three fourths to one gram of protein for every kilogram of body weight.
II. HABITS OF EATING.
Ministry of Healing, pp. 303-310.
Counsels on Diet and Foods, pp. 107, 126,138-142.
"Give your stomach a chance; it maybe doing wonders with your blunders."
III. FLESH AS FOOD.
Ministry of Healing, pp. 311-317, or
Counsels on Diet and Foods, pp. 373-416.
Disadvantages of flesh diet.
a. Animals diseased.
b. Poor source of vitamins.
c. Tendency to putrefaction.
d. Blood prohibited in Bible. Acts 15 120; Gen. 9:4.
e. Acid reaction in blood.
f. More costly than most proteins.
g. Liability to take disease increased ten fold.—Counsels on Diet and Foods, p. 386.
IV. EFFECTS OF Too MUCH PROTEIN.
a. Induces a toxic condition.
b. Strain on liver and kidneys especially true in later months of pregnancy.
V. EFFECTS OF Too LITTLE PROTEIN.
a. Growth may be stunted.
b. Earlier signs of aging.
c. Functional nervous disorders.
d. Lessened efficiency and vigor. (Tired feeling in the morning.) "Among those who are waiting for the coming of the Lord, meat eating will eventually be done away; flesh will cease to form a part of their diet."—Counsels on Diet and Foods, pp. 380, 381. "Many who are only half converted on the question of meat eating will go from God's people, to walk no more with them."—Counsels on Health, p. 575.
VI. SOYBEANS AS HUMAN FOOD.
1. Nutritive value. Soybean wrongly named, for it is not a bean at all. Has nearly 40 per cent protein, while other beans, such as navy and Lima beans, have only 20 per cent. Soybean protein is only known vegetable protein of full biological value, which means it can be used instead of meat, eggs, and milk protein, thus making a vegetable diet sufficient. Soybean contains 20 per cent oil, while the ordinary bean has practically none. Soybean protein is complete with all essentials to growth and normal development. It was found at laboratories of Dr. Sherman, of Columbia University, that human organism retains more nitrogen from soybean protein than from meat protein, with an evident preference to soybean protein. Soybean rich in phosphorus and lecithin, a necessary constituent for building the human nervous system. Soybean a food of biological value, 20 per cent oil, of alkaline ash, and contains all the vitamins.
2. Soybean flour has a slightly sweet flavor, somewhat like that of crushed nuts. Because of its rich oil values, soybean flour gives a richness and smoothness to the foods in which it is used. It keeps well without becoming- rancid. When 15 per cent soy flour is used in bread it gives twice as much protein as all-wheat flour. One fourth soy flour may be used. One fifth soy flour makes bread alkaline.
VII. ASSIGNMENTS.
1. Study Ministry of Healing, pp. 311- 324, or Counsels on Diet and Foods, PP- 363, 373-416, 195-213
2. Prepare one of today's recipes and bring sample to next class.
3. Make a list of all food eaten today and compute protein taken. Bring result to next class. Use sheet E-8, "Eat the Basic Seven Every Day." for this list. (Maltex Company, Burlington, Vermont.)4. Bring your favorite protein recipe to class (not meat, however).
VIII. DEMONSTRATE RECIPES AT END OF LESSON. The teacher should be prepared to demonstrate making of gluten if the class wishes it done. (It is not really necessary, however, for it can be bought in cans.) On flannelboard demonstrate a well-balanced dinner.
