My pantry is never as full as this list would suggest. Don’t use this list as the end all authority for your own natural foods pantry. Use it as a starting place for evaluating and/or improving your own pantry. Most everything in it is good for us, but it would start working against us if we over-indulged in one particular area. The items in our pantry reflect our belief in eating GNOWFGLINS, so far as we are able.

Remember, the GNOWFGLINS are:

“God’s Natural, Organic, Whole Foods, Grown Locally, In Season”

In order to make this list, I put the food items into broad categories. In each category, I listed the general things one should look for when making purchases in that category. For instance, when shopping for grains, one should preferably buy organic, non-GMO grains.

In addition, I’ve likely missed foods — especially in the packaged foods section. I tend not to purchase natural packaged foods. I do this to save money and also so we eat more fresh foods.

When doing your shopping, sometimes you won’t be able to find “organic” but you may see a product labeled “natural” — this could mean the same thing, but not necessarily. The only way to really know for sure is to call that company and inquire after their growing procedures. Their farming practices may be so natural that they’d qualify for organic labeling — on the other hand, they could be just claiming their product as natural because it comes from a plant (and they pay no heed to how naturally they are aiding the process of its growth).

BAKING SUPPLIES

Choose organic, without hydrogenated or partially-hydrogenated oils or trans-fats, non-GMO

• Yeast — active dry yeast, SAF yeast
• Nutritional yeast (for cheezy flavor and consistency, and healthy with Vitamin B-12)
• Raw, organic cocoa powder — either Dutch process (low acid) or regular unsweetened (higher acidity)
• Raw, organic carob powder
• Baking powder — non-GMO, aluminum-free, gluten-free (if necessary)
• Baking soda
• Arrowroot powder — for thickening
• Organic extracts — vanilla, almond, mint, hazelnut, etc. (pay attention to alcohol and/or sugar content, gluten-free if necessary)
• Pomona’s Universal Pectin — for homemade jams and jellies, requires no sweetening to jell and is flexible with natural sweeteners
• Organic, unsweetened shredded coconut — small or medium flake, depending on your desires

BEVERAGES

Choose organic and avoid caffeine

• Teeccino — a coffee substitute made from grains, nuts, herbs and spices
• Herb Teas — Packaged or loose leaf

CANNED GOODS

Choose organic, unsweetened, no preservatives (other than ascorbic acid), MSG-free

• Wild caught sardines, packed in water or extra virgin olive oil
• Wild caught red or pink salmon, packed in water or extra virgin olive oil
• Vegetables — organic pumpkin, organic sweet potato, organic roasted bell peppers, organic tomatoes (diced, sauce, paste), organic salsa, olives
• Broths — organic vegetable, chicken, and beef (no MSG)
• Tamari (wheat-free, gluten-free) or soy sauce (low sodium)
• Organic jams and jellies (fruit-sweetened or naturally sweetened)
• Organic applesauce, pearsauce, and other fruit sauces (unsweetened)
• Organic, raw or toasted nut butters — tahini, peanut, almond, cashew, etc. (ingredients list should include only the nuts themselves and salt)
• Organic coconut milk — both light and regular (some may contain guar gum, which should be avoided by those with peanut allergies)

EGGS & DAIRY

Choose raw, organic, rbST-free, rBGH-free, antiobiotic-free, hormone-free, from pasture-raised animals

• Organic, raw goat cheese
• Organic, raw goat’s milk
• Organic, free range eggs

DRIED FRUITS

Choose organic, unsweetened, unsulphured — eat sparingly and while drinking water

• apricots, bananas, dates, pineapple, raisins, prunes, papaya, pears, cranberries, currants, etc.

DRY BEANS

Choose organic, non-GMO

• pink, black-eyed peas, black turtle, lima bean, Great Northern, kidney, lentil, navy, chili, anasazi, chickpeas/garbanzo, split pea, pinto, soybean, mung, etc.

FRESH FRUITS & VEGETABLES

Choose organic, local and in season

• Vegetables — dark leafy greens, radishes, cucumbers, bell peppers, broccoli, cabbage, carrots, celery, ginger, peas, tomatoes, sprouts, etc.
• Fruits — apples, oranges, pears, bananas, pineapple, berries, etc.

FROZEN FRUITS & VEGETABLES

Choose organic

• Fruits — cherries, blueberries, raspberries, pineapple, peaches, etc.
• Vegetables — broccoli, green Beans, spinach, corn, peas, asparagus, etc.

MEATS

Choose organic, wild, grass-fed, free-range, antibiotic-free, hormone-free

• Wild salmon — sockeye, red, pink, etc. (wild caught)
• Chicken — whole or pieces (free-range, organic, no hormones or antibiotics)
• Beef — ground, steak, stew, roasts, etc. (100% grass-fed, organic, no hormones or antibiotics)
• Wild Game — buffalo, elk or venison (free range, 100% grass-fed, organic, no hormones or antibiotics)
• Eggs (from free-range chickens fed with organic feed)

OILS & VINEGARS

Choose organic, raw, expeller-pressed, and/or virgin

• Organic extra virgin olive oil
• Organic, extra-virgin coconut oil
• Organic, raw, flax seed oil
• Organic, raw sesame oil — use sparingly, for flavor
• Organic or natural, raw, red palm oil
• Raw, organic apple cider vinegar
• Raw, organic balsamic vinegar
• Raw, organic brown rice vinegar

SEEDS/NUTS

Choose organic and raw (store in freezer to keep from going rancid)

• Organic, raw nuts — almonds, hazelnuts, brazil nuts, cashews, Pecans, Walnuts, Peanut, pine nut, etc.
• Organic, raw seeds — sesame, sunflower, poppy, flax, pumpkin, etc.
• Organic, raw seeds (for sprouting) — red clover, fenugreek, chia, broccoli, radish

SPICES/SEASONINGS/HERBS

Choose organic, non-irradiated, MSG-free (blends), (store extra amounts in freezer)

• Parsley, dill, spearmint, coriander, fennel, basil, bay leaf, oregano, thyme, sage, summer savory, cloves, allspice, cardamom, turmeric, cinnamon, nutmeg, mustard, garlic powder or granules, onion powder, minced onion, curry, unbleached sea salt, pepper

SWEETENERS

Choose organic, raw

• Organic, unsulphured molasses
• Organic, raw honey
• Organic maple syrup (Grade B is least processed)
• Organic, raw date sugar
• Organic barley malt syrup (not gluten-free)
• Stevia, organic green leaf powder

WHOLE GRAINS/WHOLE FLOURS

Choose organic, non-GMO, non-bleached, non-enriched

• Gluten-containing flours — whole white wheat, whole red wheat, whole soft wheat (whole wheat pastry flour), kamut, rye, spelt, oat, barley
• Gluten-free flours — sorghum, montina, brown rice, sweet brown rice, millet, quinoa, tapioca, teff, amaranth, corn, buckwheat
• Gluten-containing whole grains — barley, spelt, kamut, rye, oat, barley, hard white wheat, hard red wheat, soft wheat
• Gluten-free whole grains — millet, sorghum, montina, quinoa, tapioca, teff, amaranth, buckwheat, corn, brown rice (jasmine, basmati, short grain, long grain, etc.)

PREPARED FOODS

Choose organic, non-GMO, non-bleached, non-enriched

• Pastas — since brown rice has little to no phytic acid, this is the only pasta I recommend

© Copyright 2008 – 2010 by Wardeh Harmon.

We haven’t. But we’re working toward it.

Even before we bought this property in the Pacific Northwest on which we now live, we had a goal to provide most of our own food. But lately, this desire burns within us more deeply. We can point to many reasons.

– the talk of possible food shortages

– the difficulty of purchasing inexpensive, local, quality food

– the high transportation costs (for us to get to a store, and for the food to get to a store)

– the volatility of the food industry, whose increasing prices are influenced by market speculation

– the increasing bondage of people to the corporations who supply their necessities such as housing, food and work

We have positive reasons as well. Namely,

– the desire to worship our Creator by participating in His design of animal- and food-tending

– the desire to give our children experience with a natural way of living that is not materialistic

– the hope that one day, we would be part of a community of people devoted to meeting each others’ needs, both spiritual (fellowship, worship of our Creator) and necessary (food, shelter, water, clothing)

Practically speaking, we desire to put our land to good use in producing much of our own food. We envision goats, chickens, fruit trees, nut trees, a greenhouse, an outdoor garden, a cellar for food storage, grey water systems to reuse our water, rain water collection, and more. We want to grow skills in the areas of garment sewing, food preservation, composting, home-grown meat butchering, construction, and use of hand tools. What things we can’t do for ourselves, we seek to support locally and within our community. These are high goals, but we have very good reasons for pursuing them.

Very soon, we will have fences up to move some goats in. That will be exciting! We need to work on our water system and finish up a retaining wall project before we can add the gardens and/or greenhouse. Time is a factor and so is money.

Whoever you are and whatever are your goals, please know that we are “in process” (as I daresay most people are). Let’s encourage one another and share our passions with one another. You can help us on our journey; and we hope that our striving will help you.

The story of our diet changes began with our third child, our son Mikah, on the day he was born — October 19, 2000. He immediately developed itchy rashes all over his body, but especially behind his knees and elbows, and on his face, torso, wrists and the back of his hands. He suffered from eczema for two and a half years.

During those first years of Mikah’s life, we visited our pediatrician, an allergist, and even a naturopath. The treatments ran the gamut from applying cortisone creams, to a one-time application of the prescription cream Elidel, to using homeopathic remedies. Some of these treatments eased his symptoms, but none of them provided long-term healing of Mikah’s ailment.

Being unhappy with those options, we focused our attention on trying to identify external sources of irritation to his skin, like chemicals, fragrances and toxins. We changed all our personal care products and cleaning products to be non-toxic and fragrance-free. All these changes helped somewhat, but once again, he wasn’t eczema-free. We still maintain our toxin-free environment to this day because we believe it is better for us and the earth, but it was clear to us that Mikah needed more than just an environment change to heal his eczema.

The next step we took was to focus internally at what Mikah could be consuming that would cause his eczema. We read books. We settled on an author who maintained that a plant-based, vegan diet was best for the good health of the general population. We jumped right in, cold turkey and… became vegan.

Five weeks into our new diet, Mikah’s eczema totally disappeared and his baby soft skin appeared for the first time! He was two and a half years old. Amazingly, Naomi also stopped wetting the bed at the exact same time. Since then, the children haven’t gotten even one ear infection, or any other infection. We do catch viruses now and then, but not very often and without much severity. Because of these improvements, we felt we were on the right track.

However, we felt that something wasn’t quite right. We loved eating vegan. But some members of the family were fatigued and struggled with low muscle strength. We wondered if maybe we were experiencing a deficiency of Vitamin B12, which is found only in animal foods. We also worried that we were not consuming enough protein.

Now I’ll back up a bit and share something else that pertains in our journey. Prior to becoming vegan, our diet was full of highly processed foods — bleached and stripped grain products; packaged foods with fillers, preservatives, chemicals, colorants, and additives; produce that had been grown with the use of pesticides and herbicides; and the meat from unnaturally raised farm animals which had been injected with hormones and/or antibiotics. Contrast that with our vegan diet, which was plant-based, yes, but also entirely comprised of natural, whole foods.

Perhaps you are realizing what we came to realize. All of a sudden, we weren’t really sure what had been helpful for healing Mikah’s eczema — was it really the lack of animal foods or was it the absence of processed foods? Or to confuse you more, was it something else entirely?

We changed our diet again, in an attempt to find out two things — 1) what was the real culprit behind Mikah’s eczema? and 2) what is the best diet for good health? The change we made was to re-introduce meat into our diet. But this time the meats were whole, natural meats — like free-range, organic chicken; 100% grass-fed beef; and wild Atlantic salmon. We continued to eat much fresh, organic produce, organic whole grains, and organic beans. Incorporating the natural meats did not result in any eczema flare-ups for Mikah. However, eggs did cause him to have a rash, and this we found out through eliminating only eggs after he experienced a breakout.

And then in 2009, we made another change. Since 2007, we had been eating gluten-free, thinking that our daughter Haniya was allergic to gluten. In 2009, I sprouted gluten-containing grains and found that my daughter Haniya could eat them without any adverse symptoms! This convinced us that it was important to focus on traditional food preparation methods, which would ensure ease of digestion and maximum nutrition. Many of those methods are laid out in the book Nourishing Traditions.

Hopefully, you can see from my account that we’ve been all over the board. From the standard American diet, to vegan, to all whole foods, to using traditional food preparation methods with whole foods. Have we come to any conclusions? Well, some!

The most important thing we learned is that the healthiest foods are natural, organic, whole, locally grown, and in season – and properly prepared. Read more about GNOWFGLINS™ — God’s Natural, Organic, Whole Foods, Grown Locally, IN Season.

To this consideration we also add these desires: to eat enough protein so that each member of our family feels strong; to consume many fresh foods; to avoid foods that cause an allergic reaction in a member of our family; to seek out foods that are extremely nutritious and incorporate more of them; to prepare foods in traditional methods so as to ensure maximum nutrition; to eat a diverse, varied diet for overall good health.

We give thanks to the Lord for what He has taught us so far on our journey of good health and we look forward to learning more!

© Copyright 2006-2008 by Wardeh Harmon.

Over time, we get used to the flavors and textures of the foods we eat. Most people are used to processed foods which have been stripped of flavor and nutrition (such as bleached, enriched white flour). Then those processed foods receive added ingredients such as salt, sugar, artificial flavors, artificial colors, fillers, MSG and unhealthy fat. We get used to eating this way; we get used to the flavors and textures. We crave those foods and shun foods that don’t feel or taste the same.

Please don’t make the mistake of thinking that you’ll be able to replace everything unhealthy in your diet with healthy foods that taste exactly the same. Sometimes this does happen, but it is not the norm. As you change your diet over to healthy foods, your tastes will adjust, over time, to different flavors and you’ll begin to enjoy and be satisfied by the real taste of foods. Those healthy foods are now thought to taste yucky and bland, but what they really taste is different — because they retain their natural flavor and are unpolluted by salt, sugar, artificial ingredients, fillers, MSG and unhealthy fats. Given a chance and given time, you will enjoy healthy foods.

For your family members that are resisting the change to healthy foods, I suggest you be truthful with them. Encourage them to allow time for the adjustment. They will come to enjoy the healthful foods. I encourage you to discuss, as a family, the issues surrounding healthful eating. You can discuss God’s word, what He says about food, discuss GNOWFGLINS™, how each family member desires to honor and serve Him, and also how and why to eat for better health. I believe that almost every person would agree that to eat healthfully is a good choice and should be pursued.

Most importantly, mom and dad must be on the same page. Perhaps they’re not equally excited about eating healthfully, but they should agree together to pursue healthful eating. For the children, it would be nice if they believed in the changes, but if they don’t, that is okay. Most children will adjust over time. For everyone involved, you can expect a transition period where taste buds and cravings have to adjust. Don’t expect to love all the food right away — although if you’re following my simple recipes, I have a feeling that there will be more swallowing-with-joy than spitting-out-with-disgust happening.

Once you’ve decided to eat healthfully for God’s glory, you will need to decide how to proceed. As I see it, there are generally two options — making the changes all at once, or making the changes gradually. That is up to you. Every person, every family has different dynamics. You know what would work best for the group of people God has put together to make your family.

If you decide to go the all at once route, much like we did, the first place to start is by cleaning out your pantry. Get rid of everything processed. Really. If you haven’t been eating healthfully, I can almost guarantee that every item in your pantry is probably not good for you. Then you should go to the health food store or the health food section of your grocery store and purchase quality ingredients. The bulk section will have the best prices. This process is not quite so simple, but the recipes I share on my site will give you an idea of the raw ingredients you could bring home.

Whether you are changing your eating habits all at once, or you prefer to make the changes gradually, here are some suggestions for what must be changed. Choose where you want to start, and implement one or two items on the list over time. These are not in order. Read the list and start where you think you can, and go from there.

1. Choose whole, organic, non-GMO grains instead of refined grains. Purchase or make whole grain bread, crackers, and baked goods. Read the ingredients — avoid hydrogenated and partially hydrogenated oils, sugar, and ingredients you can’t pronounce. Look for the words “whole” in front of the grain flours. In your main dishes, substitute brown rice or millet or quinoa for the white rice in main dishes. Use whole wheat tortillas. Make whole wheat or other whole grain pancakes. Make whole grain porridges for breakfast. Did you know that one cup of most cooked whole grain breakfast porridge provides 50 to 75 percent of one’s daily requirements for fiber? That is tremendous! I suggest you peruse my recipes for specific instructions.

2. Choose organic, dry beans (instead of canned) and eat more of them for the fiber. Purchase in bulk from the health food store or health food section for significant cost savings. Most people’s digestive systems are unaccustomed to digesting carbohydrate sugars from beans, regardless of how well they are cooked. I recommend taking digestive enzymes for a time, to assist with the digestion (Rainbow Light Advanced Enzyme System is my personal favorite). See How to Cook Dry Beans and the Recipes for specific cooking instructions.

3. Eat more fruits and vegetables. Fresh, organic, local and in season are best. Consider sprouting to add an inexpensive, easy nutrition boost.

4. Replace animal foods (red meat, poultry, game, fish, eggs, dairy) with natural animal foods. For beef and other game, choose organic, grass-fed, hormone-free, antibiotic-free. For poultry, choose organic, free-range, antibiotic-free, hormone-free. For fish, choose wild (such as wild salmon or wild sardines). For eggs, choose organic, free-range, antibiotic-free, hormone-free. For dairy, choose organic, raw, hormone-free, antibiotic-free. Be prepared for a different flavor from range-fed animals — this is not unpleasant, but different because these meats can taste more grassy and more seasoned. After a time, these new flavors will be delicious to your palate, as they are to ours. Due to the more flavored and developed muscle content, many cuts of natural meat benefit from slow cooking at low temperatures.

5. Replace prepared seasonings with herbs and spices. So many commercial seasonings contain sugar, MSG, and too much salt. Search out homemade seasoning mix recipes, such as taco and chili seasoning mixes, barbecue and teriyaki sauces, etc. Many of my recipes rely on simple herbs and spices and boast excellent flavor.

6. Cut back on sweet treats, and instead choose natural sweeteners, such as raw honey, raw agave, fruit purees, and/or date sugar for your family’s use. Search out recipes that use these sweeteners instead of white or brown sugars. Use these sweeteners on your porridge, in your tea, in your baked goods, and in your homemade seasonings and sauces. Cut back on sweet treats in general — encourage your family members to eat more fruit instead.

7. Eliminate the “bad stuff” — sodas, caffeine, artificial sweeteners, and ingredients you can’t pronounce. Many of these things can be replaced or substituted with other items in this list. Sodas can be replaced by homemade fruit smoothies and water. Instead of coffee, try Teeccino, a delicious coffee substitute made from roasted grains and nuts. Either do without the artificial sweetening or turn to natural sweeteners.

8. Cook with heart healthy mono-unsaturated and poly-unsaturated oils (used in moderation), that have been expeller-pressed (rather than being subjected to solvents or high temperatures for processing). Choose extra virgin organic olive oil for your salad dressings. Consider grapeseed oil for frying as it has a high smoke point and can tolerate higher temperatures without changing chemically. I also like coconut and red palm oils, which are saturated fats, but have health benefits when purchased in their natural form and used sensibly. Keep in mind that a switch from a conventional diet to a homemade and healthy diet will drastically reduce the amount of fats one consumes. I believe it is hard to overdue fats when one maintains a healthy diet.

Because each change can seem enormous and overwhelming, I encourage you to make them prayerfully. Explain and explain again to your family the reasons for why these choices are best. Get them involved in praising the Lord for the foods He designed — help them get to know their Creator better through eating His foods. Show them through your thankfulness how to be thankful for the sustenance and nutrition He provides.

© Copyright 2008 by Wardeh Harmon

God’s Natural, Organic, Whole Foods, Grown Locally, In Season

While reading my explanation of each term in GNOWFGLINS™, I want you to keep in mind the main reason I believe GNOWFGLINS™ are the best foods. Yes, they are the healthiest foods, but primarily, when we eat these foods, we are honoring God with our food choices.

G – God’s

God’s foods are different than man’s foods. When judging a food in light of this issue, the key question is — Is this food as God made it or has man tweaked it? All those franken-foods — you know, the foods that are cooked up in labs, like dextrose and modified corn starch — are man’s foods. God’s foods are better — He made our bodies and designed the fuel for our bodies, therefore, what He made for us to eat is best.

N – Natural

In using the term “natural,” I am thinking of the environment in which a food is grown or raised. For a particular food, ask yourself, are the growing conditions natural or are they artificial? For instance, this is natural: chickens running around a pasture, pecking at insects and seeds, laying nutritious eggs in a clean henhouse. And this is the artificial alternative: a factory farm where chickens are crowded in with little daylight or room for movement. Another artificial: plants which are being grown hydroponically (in water). The God-designed natural environment is far preferable, where a plant is nourished, grows and flourishes in healthy soil.

O – Organic

In the food marketplace, organic plant foods are produced through farming that focuses on soil health and does not rely on chemical pesticides or fertilizers. Organic meats are produced through animal husbandry that focuses on animal health and does not rely on the use of drugs, hormones or synthetic chemicals. When I say “organic”, I am thinking of growing conditions — for plants or animals — that are full of life, not sterile due to use of pest- and weed-killing sprays. Are the animals that we eat raised in life-supporting environments? Are our plant foods grown in soil that is healthy and vibrant?

W – Whole

Whole foods — one of the catch phrases of our time, isn’t it? But what does it mean? If a food is whole, then it is not processed, broken apart, or denatured. I’ll give you a common example first — whole wheat. The wheat berry grows on its stalk in a field and dries right there. Then it is threshed and stored as grain. Now, if it is in that same whole state when one acquires it and uses it, then it is still whole wheat. If, however, the wheat berry goes to a food processing plant to be stripped, bleached and enriched on its journey to becoming flour, it is no longer whole. But I want to be clear that its becoming a flour is not what made it un-whole; the stripping, bleaching and enriching did that. Now here’s a less mainstream example — modified corn starch. This is an inexpensive filler used frequently in foods such as crackers. Modified corn starch is not whole because it was denatured along the way; it is not whole corn. If the corn kernels were merely ground into corn flour, it would still be corn. But much more than that was done in a lab and the resulting modified corn starch cannot be considered a whole food.

F – Foods

I could have put the term “foods” in with “whole” but that wouldn’t be sharing its individual importance. The opposite of true “foods” are the synthesized chemicals that we see so often in commercial food markets — artificial colors, artificial sweeteners, fillers, and preservatives. A good rule of thumb is that if you don’t know what an ingredient is or can’t pronounce it, then it is likely not a true food. And therefore, God didn’t design it for our nourishment.

GL – Grown Locally

I think this point should be obvious, but it is so important that I must include it. Local foods can be harvested and picked at their freshest — and that is when they are most nutritious. Additionally, if more people would choose locally grown foods, we could better support local farms and families, which would in turn benefit buyers with greater choices locally. Finally, the more people who increase their support of local produce, the more we would reduce the burden on fossil fuel consumption to transport these same foods from farther away.

INS – IN Season

Plants naturally thrive when grown at the right time of year. When they’re thriving, they are more nutritious. Additionally, to eat foods during their natural season means a person is not eating them out of season — preserved by freezing, drying or canning. Of those three preservation methods, canning is the least nutritious. Freezing and drying (at low temperatures) are wonderful ways to preserve a harvest and preserve an abundance of food for leaner times. But none of the preservation methods yield foods that are preferable to fresh foods. Also, it makes sense to me, logically, that seasonal foods match our differing seasonal requirements for nutrition. However, I will not try to prove this, just to suggest it as food for thought.

That’s the rundown on GNOWFGLINS™. You’ve already made the first step in being a critical shopper — learning the GNOWFGLINS™ terms. The next step is to apply the terms to the foods you buy, even going so far as to contact the food companies themselves to question them as to their growing practices.

Food conglomerates are not necessarily interested in your better health (but they can be). They are definitely interested in making a sale, though. So many of them will use terms like “natural” or “organic” (and legally, even), but don’t trust those labels to tell the whole story. For instance, there are “organic” chickens available. These chickens may be fed organic grains, yet they are cooped up and not allowed to range. So even though they are organic, technically, they are certainly not “natural” according to my definition of being raised in a natural environment.

You may have noticed something I didn’t do during my discussion of GNOWFGLINS™ — I made little attempt to prove why the alternatives to GNOWFGLINS™ are unhealthful for you. It is not my purpose to share scientific studies of why this or that food or ingredient are bad. My goal is to find out what God would want us to eat and trust that He knows best. I believe that GNOWFGLINS™ are best because they line up with God’s created natural world, shared with us in Genesis 1. I encourage you to free your own thinking in this regard. No longer do you need to feel pressure to keep up with this or that fad, this or that scientific evidence. Learn about God’s foods. Trust that God’s foods are the best for health. Then search out GNOWFGLINS™ for your eating pleasure, as a way to give Him glory.

Aim to eat GNOWFGLINS™ not out of compulsion, but in recognition of God’s superior design for our food. Remember, the GNOWFGLINS™ are goals. Ideally every food you put in your mouth would be natural, organic, whole, locally grown and in season. For most of us, this will not be possible to achieve 100% of the time. Aim to achieve it as much as possible. And do it for God’s glory!

© Copyright 2008 by Wardeh Harmon

…there is nothing unclean of itself; but to him who considers anything to be unclean, to him it is unclean.

Yet if your brother is grieved because of your food, you are no longer walking in love. Do not destroy with your food the one for whom Christ died.

- Romans 14:14-15

So not only are there no longer any unclean foods, but we are never to put our own food preferences over that of our brother. This we must do out of love for our brother. If our food grieves a brother, we are to toss out our food preferences and embrace our brother.

It is good neither to eat meat nor drink wine nor do anything by which your brother stumbles or is offended or is made weak. Do you have faith? Have it to yourself before God. Happy is he who does not condemn himself in what he approves. But he who doubts is condemned if he eats, because he does not eat from faith; for whatever is not from faith is sin.

- Romans 14:21-23

I believe God is telling us that the foods of which we approve are a personal choice, one between ourselves and God. One should eat without putting any pressure to follow suit on those around us.

When Peter was hungry and fell into a trance, he saw a procession of all kinds of wild beasts, creeping things and birds of the air. God’s voice came to him and said, “Rise, Peter; kill and eat.” Peter said, “Not so, Lord! For I have never eaten anything common or unclean.” And God said, “What God has cleansed you must not call common.” (Acts 10:10-15)

The Lord’s direction to Peter echoes the same thought. God has cleansed all common and unclean foods. They’re all safe to eat.

What do I mean by “safe”? I believe this safety has to do with our spiritual state. Because of Jesus’ atonement for our sins, we have His righteousness. The only requirement is — do we accept Jesus’ gift of salvation and believe that He has the authority to save us?

In the Old Testament, during the time when the Israelites had to follow the guidelines for clean and unclean foods, those guidelines gave them a standard to which they should strive to attain. But because they couldn’t achieve perfection — “all have sinned and fall short of the glory of God” (Romans 3:23), God gave them hints of a coming Savior, a deliverer who would be the final and perfect atonement for the people’s shortcomings.

If anyone is in Christ, he is a new creation; old things have passed away; behold, all things have become new.

For He [God the Father] made Him [Jesus the Son] who knew no sin to be sin for us, that we might become the righteousness of God in Him.

- 2 Corinthians 5:17, 21

So, we don’t have to follow any guidelines regarding food for our salvation. There’s nothing – save the acceptance of Jesus’ gift and belief in Him — required of us in order to be good enough for the Lord. Why then should one choose to eat healthfully?

One reason why one should eat healthfully is because it is a healthier way to eat. That seems like a no brainer. And while I do claim this to be true, I won’t offer it as the ultimate reason for eating well. Would you agree with me that when people make the claim that this or that is more healthy, it often doesn’t hold water? I mean, how many people do you know that eat healthfully, yet still get sick? And on the other hand, how many people do you know who eat junk food, and yet seem perfectly healthy? Additionally, who sets the standard for what is healthy, anyway?

There is a reason for God’s people to eat well that has much stronger appeal. But before I state it, I would like to offer my definition of healthful foods. The healthiest foods are… GNOWFGLINS (pronounced g-NOWF-glins). What are those? — You’re asking. I will tell you. They are:

G – God’s (not man’s creations)
N – Natural (not artificial)
O – Organic (raised without the use of chemical pesticides and fertilizers; raised without drugs, hormones, or synthetic chemicals)
W – Whole (not processed)
F – Foods (not synthesized chemicals)
GL – Grown Locally (not transported from far away)
INS – In Season (not out of season)

I believe GNOWFGLINS are the most healthful foods. But we shouldn’t eat them just for health.

We should eat healthfully as a way of praising our Savior for His perfect design — to honor Him, to give Him glory. He is our Creator. As our designer, He knows best how to nourish our bodies. That is why we should eat the foods He made for us, as best we can — and those foods are God’s Natural Organic Whole Foods, Grown Locally In Season (GNOWFGLINS).

All things were made through Him, and without Him nothing was made that was made. In Him was life, and the life was the light of Men.

- John 1:3-4

He causes the grass to grow for the cattle, and vegetation for the service of man, that he may bring forth food from the earth…

- Psalm 104:14

In the beginning, God created the heavens and the earth. Then God saw everything that He had made, and indeed it was very good.

- Genesis 1:1,31

And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food.”

- Genesis 1:29

Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs.

- Genesis 9:3

Please do eat healthfully, but do it primarily to give glory and praise to our Creator for His perfect design. I thank Him that He designed a world that brings forth food, that He doesn’t require perfection from us, and that He gives us grace to serve Him as our hearts lead. My heart wants to serve Him fully, and the food that I serve my family is just a part of the life I desire to lead for His glory. How is God leading you to praise Him?

© Copyright 2008 by Wardeh Harmon. All rights reserved.