Book Review

SCIENTIFIC NUTRITION BOOK AND COOK BOOK, by Dona G. Kelley. 53 large-size pp., Second Edition.

This is a comprehensive presentation of some sound nutritional findings based on deep study, together with a good selection of interesting and useful recipes.

The author’s life word in nutrition and biochemistry, combined with her many years as a student of Sant Mat under a two great Masters, make her unusually qualified to help those embarking on the spiritual path to get a good start on the vegetarian diet.

Reading the book, one feels the author’s sense of awe for the wonder that God – “the greatest of all scientist” – created in human body. The text is sprinkled with references to the Master’s teachings, and his beautiful circular, “The spiritual Aspect of the vegetarian Diet,” is reproduced in full at the beginning of the book.

Some readers may be confused by the list of prohibited foods appearing on the list. This list includes lentils, peas, wheat, pineapple, watermelon, and other foods, in addition to meat, fish and eggs, is taken from the Master’s book The Crown of Life, where it appeared in connection with the traditional system of Astang Yoga and Hatha Yoga, as derived from Patanjali. It is clear from the context, and from other writings and sayings of the Master, that this food list is primarily meant for student of those traditional yoga systems and not for students of Surat Shabd Yoga, who are freed from that. And Dr. Kelley makes use of many of those foods in her excellent recipe section.

This book is printed on 8 ½ x 11 pages with a top binding, which is cumbersome. It is a book of substance and deserves a format which is beautiful as well as more practical.

We are grateful to Mrs. Kelley for sharing with us the result of her long study.

Judith Perkins

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