By Alex Ofori Agyekum
Otiakrom-Shalom E/R, Sept. 3, GNA – The 18TH Elul, 6022 adult Sabbath lesson of the Seventh Day Theocratic World Congregation has ended at Otiakrom-Shalom, near Aburi, in the Akuapem South District of the Eastern Region.
The session was held on the topic: “Avoidance of food poisoning.”
Briefing the Ghana News Agency (GNA) after the session, Apostle Dr. Kadmier E.H. Agbalenyo, Founder and Leader of the Church, explained that the study aimed at drawing attention to the increasing health risks posed by modern food handling and consumption practices, especially among theocrats.
The study was guided by Ecclesiastes 10:17 and focused on several key themes including the goodness and dangers of food, the indiscriminate use of agrochemicals in vegetable farming, repeated heating of soups and stews (especially vegetable-based), health risks of consuming half-cooked meals like akpele, kokonte, and banku, over-refrigeration of food products, among others.
“Unfortunately, many theocrats have unknowingly poisoned themselves by consuming contaminated foods,” Apostle Agbalenyo warned.
He cited examples including the over-application of agrochemicals on vegetables, poor refrigeration practices, and repeated reheating of vegetable-based stews, which may significantly impact the health of consumers, especially vegetarians.
Apostle Agbalenyo emphasized that the Almighty God provided all necessary food crops and water before the creation of mankind. He noted that while food was a blessing, the advent of agro-business in recent millennia has altered the purity of agriculture due to chemical usage focused on mass production and profit.
He also explained that water, though often overlooked, was essential for lubricating and regulating the human body and should be consumed regularly.
According to Levitical laws, food offered to God must not remain beyond the second day due to the onset of decay and fermentation.
This principle, Apostle Agbalenyo explained was also a warning for modern believers against the consumption of poorly stored or overly fermented foods, particularly stews and soups.
“Improper food handling can lead to contamination and ultimately unknown food poisoning. Prevention is better than cure,” he advised.
Dr. Agbalenyo lamented that many people consumed food without understanding its purpose, nourishment and strength.
He also warned about rising health issues in children, including childhood diabetes, caused by excessive consumption of sugary snacks and drinks, particularly by pregnant women and children.
He reaffirmed the divine role of women in domestic health and food preparation, referencing biblical figures like Sarah, the wife of Abraham, who prepared meals for visitors (Genesis 18:1-6).
He urged young women and men alike to pursue training in domestic management and healthy food preparation.
“Young women who learn domestic skills from their mothers tend to excel in vocational and technical education,” he noted.
The Apostle taught that meals should be taken three times daily at intervals of 5 to 6 hours, typically breakfast (7–8am), lunch (12–1pm), and dinner (6–7pm). In between meals, only water or natural fruit juices should be consumed.
He acknowledged the challenges posed by modern work routines but encouraged families to plan ahead to ensure that meals were nutritious and timely.
Apostle Agbalenyo urged all believers and citizens to be vigilant about what they eat, how it is prepared, and how long it is stored, stressing that leafy vegetables and other perishables must be properly cleaned and used within a day or, at most, the following day to prevent foodborne illnesses.
He concluded with a scriptural reminder from Exodus 16:22-26, highlighting that food meant for the Sabbath was prepared a day before and not kept for long, demonstrating God’s wisdom on food safety.
GNA
Edited by George-Ramsey Benamba