Marilyn Mars Ministries Of Restoration
FACTS FROM THE BIBLE:
FACTS FROM THE BIBLE:
What are specifically mentioned by God as being unclean and forbidden for human consumption?
In Leviticus chapter 11 and Deuteronomy chapter 14, God very clearly points out the following groups of food as being unclean and not fit for his children to consume. Read both of these chapters in full, and meditate on them.
A. All animals which do not have a split hoof
and does not chew the cud (Deuteronomy 14:6).
B. All fish and water creatures that do not have both fins and scales. Nearly all fish are clean (Deuteronomy 14:9).
C. Birds of prey, carrion eaters, and fish eaters (Leviticus 11:13-20).
D. Most "creeping things" (or invertebrates) are also unclean for consumption (Leviticus 11:21-47).
Origin of the Health Laws
Excerpt from: Tomorrow's World.Org
The biblical health laws are usually referred to as the Laws of Moses. Many scholars assume that Moses collected primitive taboos to form a code of laws.
Some claim that the reasons for clean and unclean foods are purely arbitrary, irrational or unexplainable. Some anthropological speculations suggest that unclean animals are imperfect members of their species—tell that to a pig and you will probably get
a well-deserved snort of disgust!
Educated scholars also claim that the biblical laws have nothing to do with health, but were merely rituals to separate the Israelites from their pagan neighbors, and that only Jews need to observe these laws today. However, all these attempts to explain the biblical health laws are inadequate, as we will see in this article.
In Leviticus 11–20, where these laws are first outlined in detail, we find that "the Lord spoke to Moses and Aaron, saying to them, 'Speak to the children of Israel, saying, "These are the animals which you may eat"'" (Leviticus 11:1–2). This same introductory statement precedes the enumeration of other health laws in the book of Leviticus.
According to the Bible, the author of the biblical health laws was not Moses—but God Himself! God explained to the Israelites that if they obeyed His commandments they would experience "none of the diseases" that plagued other nations (Exodus 15:26). God gave these laws to His chosen people so they could be an example to the world! God wanted their better health to be noticed by surrounding nations who could then inquire how they, too, could gain the same results (see Deuteronomy 4:1–8).
While some theologians have naively suggested that these "regulations" were given to Israelites to punish them for their disobedience, these laws were actually given by a God of love to show human beings a better way to live. The health laws were to be taught by the priests, because of their fundamental importance!
It is quite instructive to read what Bible reference books have to say about the health laws. Halley's Bible Hand Handbook states: "Moses' Law… [including] its Health and Food regulations, was far purer, more rational, humane and democratic than, and showed a wisdom far in advance of, anything in ancient legislation, Babylonian, Egyptian or any other" (24th edition, p. 138).
Eerdmans' Handbook of the Bible states: "Today we are able to understand and appreciate the sound principles of diet, hygiene and medicine which these laws express\ (p. 176).
The Expositor's Bible Commentary, commenting on Leviticus 11, states that \the Levitical laws of cleanness have no known extensive parallels in surrounding cultures," so the idea of Moses borrowing primitive taboos does not hold up, because "surrounding cultures exhibit little of this sort of law."
While some scholars assert that the biblical laws were not given for reasons of health, this same commentary states that "the spiritual and hygienic reasons for the laws may still be affirmed. They are remarkably valuable in the area of public health… These laws protected Israel from bad diet, dangerous vermin and communicable diseases... These were rule-of-thumb laws that God gave in His wisdom to a people who could not know the reason for the provision"(ibid.). Thus, the idea that these biblical laws are outdated and old-fashioned and have nothing to do with health is simply nonsense!
Excerpt from: Tomorrow's World.Org
The most familiar biblical health laws define clean and unclean meats—creatures that are acceptable to eat and those that are not—yet most people (even theologians!) have little or no understanding of the medically sound reasons behind these instructions! The scientific wisdom behind the biblical dietary laws is seldom taught today; instead, these laws are commonly viewed as Old Testament regulations that are no longer applicable.
However, as Eerdmans' Handbook of the Bible comments: "These lists [of clean and unclean creatures] have a significance often ignored. Far from being based on fad or fancy, these lists emphasize a fact not discovered until late in the last century… that animals carry diseases dangerous to man" (p. 176). In fact, the same animals labeled unclean in Scripture still carry parasitic diseases that are still dangerous to human beings today!
"Clean" land animals are ruminants—grazing animals such as cattle, sheep, deer and elk—whose digestive tracts are designed to turn grass that human beings cannot digest into meat that we can digest.
Most unclean animals are carnivores or scavengers that can transmit dangerous diseases to human beings. Pigs eat roots and grains, rather than grass, and thus are ecological competitors to human beings.
Clean fish have fins and scales.
Unclean aquatic organisms like clams and oysters are filter feeders that purify water, and that concentrate poisonous chemicals and pathologic bacteria and viruses in their tissues. Eating an oyster is like eating your vacuum cleaner bag—yet modern connoisseurs do not like to think about this!
Crabs and lobsters are scavengers that eat dead things on the bottom of bodies of water.
Most unclean birds are carnivores or scavengers.
God in His wisdom inspired laws that protect humans from contracting dangerous diseases, but also protect "nature's cleanup crew" by making them "off limits" as food for mankind (for more information on this subject, request our free reprint article, Do You Really Want to Eat That?).
These biological principles still operate today. As a point of illustration: the SARS outbreak was traced to an area in southern China where civet cats (an unclean animal) are eaten as a delicacy!
However, the laws of clean and unclean meats are not the only biblical instructions that concern diet. In Leviticus 3:17, we read that "you shall eat neither fat nor blood" (cf. Leviticus 7:23–27). One of the most significant discoveries in the last century was that high fat diets are linked to increased levels of heart disease, stroke, cancer of the colon and breast and a host of other pathologies—including obesity—that bring additional complications.
Our challenge is to learn to recognize major sources of fat in our diet (visible fats on meat, fatty cuts of meat—like bacon, generous amounts of heavy dressings, spoonfuls of oil, etc.), and reduce our intake of fats that are high in calories and often high in saturated fats.
It has also become painfully obvious in recent decades that contaminated blood and blood products can transmit AIDS and hepatitis. The simple principle of avoiding fat and blood is a powerful principle of prevention—if it is followed—because it still works today!
Biblical principles also cover the use of plant foods—carbohydrates. Ezekiel was instructed to make a nutritious bread from "wheat, barley, beans, lentils, millet and spelt" (Ezekiel 4:9). This was a multigrain bread containing complex carbohydrates for energy, different kinds of fiber and multiple amino acids for proteins and bodybuilding. It was not a highly refined product like today's common breads that have most of their nutrients removed, then are misleadingly called "enriched" when a few nutrients are added back.
We are warned against overeating—gluttony (Proverbs 28:7).
Modern books on health give the same advice! The biblical dietary guidelines are not old-fashioned, burdensome regulations—they are divinely inspired guidelines that have taken mankind's science thousands of years to understand!
Excerpt from: Tomorrow's World.Org
Many sincere religious people believe it is evil and sinful to drink alcohol. Yet, when we look at the biblical health guidelines, we find that drunkenness is what is sinful—not the use of alcohol. Warnings against the misuse of alcohol run throughout the Bible (Genesis 9:20–21; Ephesians 5:18; 1 Peter 4:3). Yet, it is worth noting that Jesus' first miracle was turning water into wine at a wedding feast
(John 2:1–11). He would not have done this if drinking alcohol were a sin!
However, priests were forbidden to drink on the job (Leviticus 10:9). Paul advises Timothy about the medicinal value of wine for an upset stomach
(1 Timothy 5:23). The beneficial effects of moderate amounts of alcohol have been one of the surprises
of modern medical studies.
People who use alcohol in moderation—a glass of wine a day—have fewer heart attacks than alcohol abusers or total abstainers! Elderly people with digestive problems caused by a lack of stomach acid experience improvement when they take a small glass of wine with meals.
Biblical instructions about alcohol are in harmony with scientific evidence, and are still applicable today. We may use alcohol, but we must develop character to use it properly.
Link to these excerpts:
See Other Body
See Other Body
Eating Healthy Is Part Of The Body's
Eating Healthy Is Part Of The Body's
Eat a well-balanced meal every day. Having a well-balanced diet is one of the most important part of maintaining a generally healthy body. Without a balanced diet, it will be very difficult to maintain proper health.
What Is a Balanced Diet?
A balanced diet is one you eat that gives your body the nutrients that it needs to function correctly. In order to get the proper nutrition from your diet, you should always obtain the majority of your daily calories from:
- fresh fruits
- fresh vegetables
- whole grains
- lean proteins
Why a Balanced Diet Is Important.
A balanced diet is important because your organs and tissues in your body needs proper nutrition to work effectively.
Without good nutrition, your body will be more prone to disease, infection, fatigue, and poor performance.
Children who consume a poor diet run the risk of growth and developmental problems and poor academic
performance. This bad eating habits can continue for the rest of their lives, if there is no change.
The rising levels of obesity and diabetes in America are two prime examples of the effects of a poor diet and a lack of exercise. The USDA reports that four of the top 10 leading causes of death in the United States are directly influenced by poor diet. These are:
- heart disease
How You can Achieve a Balanced Diet
If you want to achieve a balanced diet, you must have at the core of your diet foods that are low in unnecessary fats and sugars but is high in vitamins, minerals, and other nutrients.
The following food groups are very essential parts of a balanced diet.
Fruits besides being a great source of nutrition, make tasty snacks. Always choose fruits that are in season in your area because they will be fresher and will provide the most nutrients.
Vegetables are the primary source of essential vitamins and minerals.
Dark, leafy greens generally contain the most nutrition and should be eaten at every meal.
A variety of vegetables will help you obtain the bountiful nutrients that all vegetables provide. Examples of dark leafy greens
- green beans
- collard greens
- Swiss chard
Leafy vegetables help to promote good digestion.
According to the USDA, Americans consume a lot of refined white flour more than any other grain. Unfortunately, refined white flour contains poor nutritional value because the hull of the grain is removed during the refining process. The hull is the outer shell of the grain and is where the majority of the grain’s nutrition lies.
Whole grains, however, are prepared using the entire grain, including the hull, so they provide much more nutrition. Try switching from white breads and pastas to whole-grain products, it will do you a whole lot of good.
Meats and beans are primary sources of protein, this is very essential for proper muscle and brain development.
Lean, low-fat meats such as chicken, fish, and certain cuts of beef are the best options. Removing the skin and trimming off any visible fat are easy ways to reduce the amount of fat and cholesterol in meats.
The health and diet of the animal are very important as this has a great influence on the fatty acid profile of their meat, so grass-fed choices are ideal.
Other good sources of protein, which contain many other health benefits, fiber and other nutrients, include nuts and beans, such as:
- sunflower seeds
Tofu, tempeh, and other soy-based products are excellent sources of protein and are healthy alternatives to meat.
Dairy products provide us with calcium, vitamin D, and other essential nutrients.
However, they’re also major sources of fat, so it’s best to choose small portions of full-fat cheeses, and reduced-fat or fat-free milk and yogurt.
Plant-based milks, such as those made from flaxseed, almond, or soy are typically fortified with calcium and other nutrients, making these excellent alternatives to dairy from cows.
Oils should be used sparingly. Opt for low-fat and low-sugar versions of products that contain oil, such as salad dressing and mayonnaise. Good oils, such as olive oil, can replace fattier vegetable oil in your diet.
EMPTY CALORIES - AVOID, AVOID!
EMPTY CALORIES - AVOID, AVOID!
The source of your daily calories is just as important as the number of calories you consume As much as possible avoid deep-fried foods because they contain a large number of empty calories.
In human nutrition, the term empty calories applies to food such as solid fats and/or added sugars supplying food energy but little or no other nutrition. The USDA advises, "A small amount of empty calories is okay, but most people eat far more than is healthy." You should limit your consumption of “empty calories,” or those that provide little or no nutritional value.
According to the USDA, Americans consume empty calories most often in:
- energy drinks
- fruit drinks
- ice cream
- sports drinks and sodas (rethink your drink)
The USDA has an online calculator that can help you determine how much of each food group you should consume daily.
Aside from adding certain foods to your diet, you should also reduce your consumption of certain substances in order to maintain a balanced diet and a healthy weight. These include:
- refined grains
- solid fats
- saturated fats
- trans fats
If you have questions about your diet or feel that you need to lose weight or change your eating habits, schedule an appointment with your doctor or a dietitian. They can suggest dietary changes that will help you get the nutrition you need while promoting your overall health.
SAFETY IN FOOD HANDLING
SAFETY IN FOOD HANDLING
UNITED STATES DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Services
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
- Clean — Wash hands and surfaces often.
- Separate — Don't cross-contaminate.
- Cook — Cook to the right temperature.
- Chill — Refrigerate promptly.
- Purchase refrigerated or frozen items after selecting your non-perishables.
- Never choose meat or poultry in packaging that is torn or leaking.
- Do not buy food past "Sell-By," "Use-By," or other expiration dates.
- Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
- Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
- To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
- Always wash hands with warm water and soap for 20 seconds before and after handling food.
- Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
- Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
- Marinate meat and poultry in a covered dish in the refrigerator.
- Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
- Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
- Microwave: Cook meat and poultry immediately after microwave thawing.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
- Hot food should be held at 140 °F (60 °C) or warmer.
- Cold food should be held at 40 °F (4.4 ºC) or colder.
- When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
- Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).
- Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC).
- Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
- Use cooked leftovers within 4 days.
- Reheat leftovers to 165 °F (73.9 °C).
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.