Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. You can also reach out to a counselor at press option two. A World Survey ". In addition, some Adventists avoid coffee , tea , cola , and other beverages containing caffeine. Welcome to Weight Loss That Works.
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The response came in two forms: Medical science of the Middle Ages had a considerable influence on what was considered healthy and nutritious among the upper classes. One's lifestyle—including diet, exercise, appropriate social behavior, and approved medical remedies—was the way to good health, and all types of food were assigned certain properties that affected a person's health.
All foodstuffs were also classified on scales ranging from hot to cold and moist to dry, according to the four bodily humours theory proposed by Galen that dominated Western medical science from late Antiquity until the 17th century. Medieval scholars considered human digestion to be a process similar to cooking. The processing of food in the stomach was seen as a continuation of the preparation initiated by the cook. In order for the food to be properly "cooked" and for the nutrients to be properly absorbed, it was important that the stomach be filled in an appropriate manner.
Easily digestible foods would be consumed first, followed by gradually heavier dishes. If this regimen were not respected it was believed that heavy foods would sink to the bottom of the stomach, thus blocking the digestion duct, so that food would digest very slowly and cause putrefaction of the body and draw bad humours into the stomach. It was also of vital importance that food of differing properties not be mixed.
Before a meal, the stomach would preferably be "opened" with an apéritif from Latin aperire , "to open" that was preferably of a hot and dry nature: As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée , which during the Middle Ages consisted of lumps of spiced sugar, or hypocras , a wine flavoured with fragrant spices, along with aged cheese. A meal would ideally begin with easily digestible fruit, such as apples.
It would then be followed by vegetables such as lettuce , cabbage , purslane , herbs, moist fruits, light meats, such as chicken or goat kid , with potages and broths. After that came the "heavy" meats, such as pork and beef , as well as vegetables and nuts, including pears and chestnuts, both considered difficult to digest. It was popular, and recommended by medical expertise, to finish the meal with aged cheese and various digestives. The most ideal food was that which most closely matched the humour of human beings, i.
Food should preferably also be finely chopped, ground, pounded and strained to achieve a true mixture of all the ingredients. White wine was believed to be cooler than red and the same distinction was applied to red and white vinegar. Milk was moderately warm and moist, but the milk of different animals was often believed to differ. Egg yolks were considered to be warm and moist while the whites were cold and moist. Skilled cooks were expected to conform to the regimen of humoral medicine.
Even if this limited the combinations of food they could prepare, there was still ample room for artistic variation by the chef.
The caloric content and structure of medieval diet varied over time, from region to region, and between classes. However, for most people, the diet tended to be high-carbohydrate, with most of the budget spent on, and the majority of calories provided by, cereals and alcohol such as beer.
Even though meat was highly valued by all, lower classes often could not afford it, nor were they allowed by the church to consume it every day. In one early 15th-century English aristocratic household for which detailed records are available that of the Earl of Warwick , gentle members of the household received a staggering 3. In the household of Henry Stafford in , gentle members received 2.
In monasteries, the basic structure of the diet was laid down by the Rule of Saint Benedict in the 7th century and tightened by Pope Benedict XII in , but as mentioned above monks were adept at "working around" these rules. This was circumvented in part by declaring that offal , and various processed foods such as bacon , were not meat.
Secondly, Benedictine monasteries contained a room called the misericord , where the Rule of Saint Benedict did not apply, and where a large number of monks ate. Each monk would be regularly sent either to the misericord or to the refectory. When Pope Benedict XII ruled that at least half of all monks should be required to eat in the refectory on any given day, monks responded by excluding the sick and those invited to the abbot's table from the reckoning.
The overall caloric intake is subject to some debate. As a consequence of these excesses, obesity was common among upper classes. The regional specialties that are a feature of early modern and contemporary cuisine were not in evidence in the sparser documentation that survives.
Instead, medieval cuisine can be differentiated by the cereals and the oils that shaped dietary norms and crossed ethnic and, later, national boundaries. Geographical variation in eating was primarily the result of differences in climate, political administration, and local customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned.
In the British Isles , northern France , the Low Countries , the northern German-speaking areas, Scandinavia and the Baltic , the climate was generally too harsh for the cultivation of grapes and olives.
In the south, wine was the common drink for both rich and poor alike though the commoner usually had to settle for cheap second pressing wine while beer was the commoner's drink in the north and wine an expensive import.
Citrus fruits though not the kinds most common today and pomegranates were common around the Mediterranean. Dried figs and dates were available in the north, but were used rather sparingly in cooking.
Olive oil was a ubiquitous ingredient in Mediterranean cultures, but remained an expensive import in the north where oils of poppy , walnut, hazel and filbert were the most affordable alternatives. Butter and lard , especially after the terrible mortality during the Black Death made them less scarce, were used in considerable quantities in the northern and northwestern regions, especially in the Low Countries. Almost universal in middle and upper class cooking all over Europe was the almond , which was in the ubiquitous and highly versatile almond milk , which was used as a substitute in dishes that otherwise required eggs or milk, though the bitter variety of almonds came along much later.
In Europe there were typically two meals a day: The two-meal system remained consistent throughout the late Middle Ages. Smaller intermediate meals were common, but became a matter of social status, as those who did not have to perform manual labor could go without them. For practical reasons, breakfast was still eaten by working men, and was tolerated for young children, women, the elderly and the sick.
Because the church preached against gluttony and other weaknesses of the flesh, men tended to be ashamed of the weak practicality of breakfast. Lavish dinner banquets and late-night reresopers from Occitan rèire-sopar , "late supper" with considerable amounts of alcoholic beverage were considered immoral.
The latter were especially associated with gambling, crude language, drunkenness, and lewd behavior. As with almost every part of life at the time, a medieval meal was generally a communal affair. The entire household, including servants, would ideally dine together. To sneak off to enjoy private company was considered a haughty and inefficient egotism in a world where people depended very much on each other.
When possible, rich hosts retired with their consorts to private chambers where the meal could be enjoyed in greater exclusivity and privacy. Being invited to a lord's chambers was a great privilege and could be used as a way to reward friends and allies and to awe subordinates. It allowed lords to distance themselves further from the household and to enjoy more luxurious treats while serving inferior food to the rest of the household that still dined in the great hall.
At major occasions and banquets, however, the host and hostess generally dined in the great hall with the other diners. However, it can be assumed there were no such extravagant luxuries as multiple courses , luxurious spices or hand-washing in scented water in everyday meals. Things were different for the wealthy. Before the meal and between courses, shallow basins and linen towels were offered to guests so they could wash their hands, as cleanliness was emphasized.
Social codes made it difficult for women to uphold the ideal of immaculate neatness and delicacy while enjoying a meal, so the wife of the host often dined in private with her entourage or ate very little at such feasts. She could then join dinner only after the potentially messy business of eating was done. Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting.
The hierarchical nature of society was reinforced by etiquette where the lower ranked were expected to help the higher, the younger to assist the elder, and men to spare women the risk of sullying dress and reputation by having to handle food in an unwomanly fashion.
Shared drinking cups were common even at lavish banquets for all but those who sat at the high table , as was the standard etiquette of breaking bread and carving meat for one's fellow diners. Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands.
In lower-class households it was common to eat food straight off the table. Knives were used at the table, but most people were expected to bring their own, and only highly favored guests would be given a personal knife. A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well-acquainted with the host.
Forks for eating were not in widespread usage in Europe until the early modern period , and early on were limited to Italy. Even there it was not until the 14th century that the fork became common among Italians of all social classes.
The change in attitudes can be illustrated by the reactions to the table manners of the Byzantine princess Theodora Doukaina in the late 11th century. She was the wife of Domenico Selvo , the Doge of Venice , and caused considerable dismay among upstanding Venetians.
The foreign consort's insistence on having her food cut up by her eunuch servants and then eating the pieces with a golden fork shocked and upset the diners so much that there was a claim that Peter Damian , Cardinal Bishop of Ostia , later interpreted her refined foreign manners as pride and referred to her as " All types of cooking involved the direct use of fire.
Kitchen stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. Ovens were used, but they were expensive to construct and only existed in fairly large households and bakeries. It was common for a community to have shared ownership of an oven to ensure that the bread baking essential to everyone was made communal rather than private. There were also portable ovens designed to be filled with food and then buried in hot coals, and even larger ones on wheels that were used to sell pies in the streets of medieval towns.
But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes.
This was considered less of a problem in a time of back-breaking toil, famine, and a greater acceptance—even desirability—of plumpness; only the poor or sick, and devout ascetics , were thin. Fruit was readily combined with meat, fish and eggs.
The recipe for Tart de brymlent , a fish pie from the recipe collection Forme of Cury , includes a mix of figs , raisins , apples and pears with fish salmon , codling or haddock and pitted damson plums under the top crust.
This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted. In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears.
The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as ' huff paste '. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook.
In most households, cooking was done on an open hearth in the middle of the main living area, to make efficient use of the heat. This was the most common arrangement, even in wealthy households, for most of the Middle Ages, where the kitchen was combined with the dining hall. Towards the Late Middle Ages a separate kitchen area began to evolve.
The first step was to move the fireplaces towards the walls of the main hall, and later to build a separate building or wing that contained a dedicated kitchen area, often separated from the main building by a covered arcade. This way, the smoke, odors and bustle of the kitchen could be kept out of sight of guests, and the fire risk lessened. Many basic variations of cooking utensils available today, such as frying pans , pots , kettles , and waffle irons , already existed, although they were often too expensive for poorer households.
Other tools more specific to cooking over an open fire were spits of various sizes, and material for skewering anything from delicate quails to whole oxen. Utensils were often held directly over the fire or placed into embers on tripods. To assist the cook there were also assorted knives, stirring spoons, ladles and graters. In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking.
This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment. It also gave skilled cooks the opportunity to elaborately shape the results. Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse. A typical procedure was farcing from the Latin farcio , "to cram" , to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal.
The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people.
Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy  by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.
Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century. The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay.
In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters. Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer.
Most of these methods had the advantage of shorter preparation times and of introducing new flavors. Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months. Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar. Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored.
Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk.
The majority of the European population before industrialization lived in rural communities or isolated farms and households. The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel.
The dense urban population could support a wide variety of food establishments that catered to various social groups. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking.
Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them.
For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.
Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals.
In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population. A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based.
Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period.
Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. As one descended the social ladder, bread became coarser, darker, and its bran content increased.
In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten.
It has a sister magazine Adventist World , which has an international perspective. Another major magazine published by the church is the bimonthly Liberty magazine, which addresses issues pertaining to religious freedom.
The Adventist Church generally opposes the ecumenical movement , although it supports some of the other goals of ecumenism. The General Conference has released an official statement concerning the Adventist position with respect to the ecumenical movement, which contains the following paragraph:.
While not being a member of the World Council of Churches , the Adventist Church has participated in its assemblies in an observer capacity. The Adventist Church has received criticism along several lines, including what some claim are heterodox doctrines, and in relation to Ellen G.
White and her status within the church, and in relation to alleged exclusivist issues. Critics such as evangelical Anthony Hoekema who felt that Adventists were more in agreement with Arminianism argue that some Adventist doctrines are heterodox.
Several teachings which have come under scrutiny are the annihilationist view of hell , the investigative judgment and a related view of the atonement , and the Sabbath; in addition, Hoekema also claims that Adventist doctrine suffers from legalism. While critics such as Hoekema have classified Adventism as a sectarian group on the basis of its atypical doctrines,   it has been accepted as more mainstream by Protestant evangelicals since its meetings and discussions with evangelicals in the s.
Later on Martin planned to write a new book on Seventh-day Adventism, with the assistance of Kenneth R. An Updated Assessment of Seventh-day Adventism", which upholds Martin's view "for that segment of Adventism which holds to the position stated in QOD , and further expressed in the Evangelical Adventist movement of the last few decades. White 's status as a modern-day prophet has also been criticized.
In the Questions on Doctrine era, evangelicals expressed concern about Adventism's understanding of the relationship of White's writings to the inspired canon of Scripture. A common criticism of Ellen White, widely popularized by Walter T. Rea , Ronald Numbers and others, is the claim of plagiarism from other authors. Ramik, was engaged to undertake a study of Ellen G. White's writings during the early s, and concluded that they were "conclusively unplagiaristic".
The ensuing project became known as the " 'Life of Christ' Research Project". The results are available at the General Conference Archives. Coon,  David J. Denis Fortin,   King and Morgan,  and Morgan,  among others, undertook the refutation of the accusations of plagiarism. At the conclusion of his report, Ramik states:. It is impossible to imagine that the intention of Ellen G. White, as reflected in her writings and the unquestionably prodigious efforts involved therein, was anything other than a sincerely motivated and unselfish effort to place the understandings of Biblical truths in a coherent form for all to see and comprehend.
Most certainly, the nature and content of her writings had but one hope and intent, namely, the furthering of mankind's understanding of the word of God. Considering all factors necessary in reaching a just conclusion on this issue, it is submitted that the writings of Ellen G. White were conclusively unplagiaristic. Finally, critics have alleged that certain Adventist beliefs and practices are exclusivist in nature and point to the Adventist claim to be the " remnant church ", and the traditional Protestant association of Roman Catholicism as " Babylon ".
In response to such criticisms, Adventist theologians have stated that the doctrine of the remnant does not preclude the existence of genuine Christians in other denominations, but is concerned with institutions. We fully recognize the heartening fact that a host of true followers of Christ are scattered all through the various churches of Christendom, including the Roman Catholic communion.
These God clearly recognizes as His own. Such do not form a part of the "Babylon" portrayed in the Apocalypse. God has children, many of them, in the Protestant churches, and a large number in the Catholic churches, who are more true to obey the light and to do [to] the very best of their knowledge than a large number among Sabbathkeeping Adventists who do not walk in the light.
In addition to the ministries and institutions which are formally administered by the denomination, numerous para-church organizations and independent ministries exist.
These include various health centers and hospitals, publishing and media ministries, and aid organizations. A number of independent ministries have been established by groups within the Adventist church who hold a theologically distinct position or wish to promote a specific message, such as Hope International which have strained relationship with the official church, which has expressed concerns that such ministries may threaten Adventist unity.
Throughout the history of the denomination, there have been a number of groups who have left the church and formed their own movements. Conradi and certain European church leaders during the war, who decided that it was acceptable for Adventists to take part in war.
Those who were opposed to this stand and who refused to join the war were declared "disfellowshipped" by the local Church leaders at the time. When the Church leaders from the General Conference came and admonished the local European leaders after the war to try to heal the damage, and bring the members together, it met with resistance from those who had suffered under those leaders.
Their attempts at reconciliation failed after the war, the group became organized as a separate church at a conference held July 14—20, The movement officially incorporated in In , the mainstream church again looking to resolve what the German leaders had done, apologized for its failures during World War II expressing that they " 'deeply regret' any participation in or support of Nazi activities during the war by the German and Austrian leadership of the church.
This formed as the result of a schism within the Seventh-day Adventist Church in Europe during World War I over the position its European church leaders took in having members join the military or on the keeping of the Sabbath.
The group remains active today in the former republics of the Soviet Union. Well known but distant offshoots are the Davidian Seventh-day Adventist organization and the Branch Davidians , themselves a schism within the larger Davidian movement. A succession dispute after Houteff's death in led to the formation of generally two groups, the original Davidians and the Branches.
Later, another ex-Adventist, David Koresh , led the Branch Davidians until he died in the siege at the group's headquarters near Waco, Texas. A number of Adventists who apostatized, such as former ministers Walter Rea and Dale Ratzlaff , have become critics of the church's teachings and particularly of Ellen G. A Cry in the Dark , a film about the death of Azaria Chamberlain , features the prejudice her parents faced due to misconceptions about their religion, and the father's loss of faith.
On television, a main character on the show Gilmore Girls is depicted as a strict conservative Adventist, causing conflict with her daughter. Many other forms of media include mentions of Seventh-day Adventism. Trump told his supporters, "I'm Presbyterian ; boy, that's down the middle of the road I mean, Seventh-day Adventist?
I don't know about that. I just don't know about it. From Wikipedia, the free encyclopedia. Christian church of Ellen G. For other branches of the wider Adventist movement, see Adventism. Andrews Uriah Smith J. Andreasen George Vandeman H. Richards Edward Heppenstall Herbert E. Douglass Morris Venden Samuele Bacchiocchi. Second Great Awakening Great Disappointment.
William Miller Nelson H. Hudson Josiah Litch Rachel O. Preble George Storrs John T. Walsh Jonas Wendell Ellen G. White James White John Thomas. Annihilationism Conditional immortality Historicism Intermediate state Premillennialism. History of the Seventh-day Adventist Church. Sabbath in Seventh-day Adventism. Nix , "Growing Up Adventist: No Apologies Needed" . Polity of the Seventh-day Adventist Church. List of Seventh-day Adventist colleges and universities , List of Seventh-day Adventist medical schools , and List of Seventh-day Adventist secondary schools.
Media ministries of the Seventh-day Adventist Church. Seventh-day Adventist interfaith relations. Criticism of the Seventh-day Adventist Church. Inspiration of Ellen White. Independent ministries of the Seventh-day Adventist Church. Seventh-day Adventism in popular culture. Seventh-day Adventist Church portal Christianity portal Religion portal. Encyclopedia of American religious history. Volume 3 3rd ed. Archived July 24, , at the Wayback Machine.
General Conference of Seventh-day Adventists. Archived from the original on December 6, Numbers, Prophetess of health: Retrieved May 21, Retrieved August 31, Andrews University Seminary Studies.
An Updated Assessment of Seventh-day Adventism". The Four Major Cults. Knight notes several other leading evangelicals who considered Adventist doctrine to be heterodox ; these included Donald Barnhouse prior to , Norman F. See "Questions on Doctrine, annotated edition". The Role of Ellen G. Copyright Andrews University Press. Accessed 25 Feb Archived from the original on Archived from the original on March 28, Berrien Springs , Michigan: Archived from the original on October 3, Extensively Annotated Bibliography and Sourcebook.
Retrieved April 10, The New York Times. A World Survey ". General Conference of Seventh-day Adventists , See question 26, on page 14 etc. Archived December 2, , at the Wayback Machine.
Retrieved April 19, , from https: Archived from the original PDF on September 27, Archived from the original on January 10, Archived from the original on February 7, They deserve a second chance. I ordered my month's supply of diet food from Nutrisystem with high hopes. When the food shipment arrived, most of the frozen breakfast items were broken into small bits; when I opened the packages, the bits fell out.
Then I tried the frozen lunches. Since I take these to work, the only heating option is microwave. Anything with bread or chicken comes out chewy, gooey, and icy cold in the center.
It actually made me gag and lose my appetite, which wasn't the diet plan I expected. I am very careful when reading agreements, and for this item to be overlooked was no easy feat. Fineprint at the end will do that to you. To add insult to injury, the obnoxious customer service person on the phone refused to accept my cancellation until she badgered me with questions and hard sell tactics in a desperate attempt to keep me buying their awful food.
Overall, this was a horrible experience. I will never use or recommend Nutrisystem again. We are so sorry to hear about your poor experience with the delivery of your foods, the food itself, and the representative you dealt with.
We will be taking a peek at your account and reaching out soon. Was not satisfied with the taste of most of the foods, had to throw it away and buy something else, and most of the desserts had an ok flavor, And a lot of meals with cheese.
I was not happy with that. My first order included items I didn't order and one that I'm allergic to its ingredients.
I was told by one person the items were probably substitutions and when ready they would be replaced. When I called the customer service lady was very rude, basically stated I was lying and wouldn't allow me to speak to a supervisor. I'm very disappointed with the service I receive so I will take my business to a place that has better customer service. Went thru a few months of products. Following it closely and exercised Sent email to customer support and I was told to think of it as not wasted but I received nutritional food with fiber Now I know why it only got one star.
Weight loss system worksstale product and no one to answer to except counselors with no control. I emailed three correspondences to FIVE different departments only to receive a notice that they don't reply to emails because they were too busy.
I also included to them pictures of the moldy carrot cake, along with the packaging that states the date is still okay. The oatmeal is so stale it sticks to the side of the package and had to pour hot water in the bag to get the product out. Chocolate covered pretzels are stale. We did call and the rep was very nice and stated that she couldn't do anything except replace our stale food. How many packages were bad? I honestly didn't count how many items I threw awayat their prices ANY wasted product is too many!
Doesn't anyone there want to see a photo of the stale food? Does anyone there care? VERY poor about keeping the customer happy, however, are not timid about selling you the program. Shame on you, Nutrisystem. We are sorry to hear about the spoiled and stale items you received.
We will be reviewing your account and reaching out soon. I am not sure why in today's time of electronics that it takes so long to get the information. We are sorry to hear that it took you so long to receive the information you needed for the program. We will be reaching out shortly. Pleased with the conversation with my counselor.
I feel I have a better handle on what I should be doing. I am looking forward to losing the weight I have set my goal for. Thank you very much for your help. We are happy to hear that you feel like you understand the program better after speaking with one of our counselors.
Please let us know if there is anything else we can do to help! I wrote in with a few complaints about some of the food I received; some broken food, bags not sealed and crushed muffins. Allison was very helpful and courteous and was able to change my mood.
Thank you Allison for being pleasant and helpful. Thank you for the kind words! We will be sure to pass this compliment onto Allison. Keep up the excellent work on the program, Chris! I didn't know this when I originally call to cancel my account. Not that I like it, I understand that it was to be paid now. I was on hold for several minutes and when he finally came back he proceeded to tell me that his supervisor was at lunch and would called me back when she returned, "Oh and by the way here's your confirmation for your cancellation".
At that time I received an email from my PayPal account, advising me that I just made a payment to Nutrisystem. The man had the nerve to charge my account while he had me on hold. I have called every day, each rep has told me what he did was ok. This is so sad, that he could do this behind my back and it be ok.
My call is being reviewed now sure it is but, we all know how this is going to end. I will continue to call each day until I get a callback. He knew what he was doing was wrong, why else would he have to sneak and charge me.
I want an apology and someone to tell me what he did was wrong! If I were Marie Osmond, I wouldn't want to be known as a spokesperson for a company that has such bad reviews. BBB alone has 99 bad reviews and I am getting ready to add another. I guess that wasn't necessary to be said. We are sad to hear about the way you were treated when calling. This is NOT okay. After the 3rd call to NutriSystem about a late order, Beth finally came online and made a return customer — yet again — out of me.
We are so happy to hear that Beth was able to straighten things out for you. We wish you continued success on and off the program. Rachel was very helpful in helping me to better understand my needs while on the plan and I am very thankful for her professionalism. So far I am enjoying being on Nutrisystem.
All of the food does taste very good. The only negative thing is that when I first order they did not tell me that there was so much chocolate in the turbo box.
I specifically requested no chocolate. Maybe training is advisable for people helping people to order food. Thank you very much. We are so happy that Rachel was able to help you get started on the program. We are sorry that you received so much chocolate after requesting no chocolate. We will be sure to pass this along for coaching.
Best wishes as you continue on the program. I have been overcharged. Counselors at Nutrisystem keep telling me the issue has been addressed but I do not receive a refund. This is very upsetting and seems to me to be a bit fraudulent. Please refund my money!
We are sorry to hear the NuMi promotion fell off after placing the order. I have been on the Women's Uniquely Yours Program for 13 months, and have lost over 90 pounds. The frozen food is amazing, and I was never hungry or felt deprived. The delicious snacks and double chocolate muffins have kept me satisfied and I never felt deprived.
Thank you for the kind words and keep up the awesome work! Canadian turkey bacon egg and cheese muffin missing cheese - Thank you for the response. I did not to think to take a picture of the back with the information. If this occurs on the next I will. The cheese was missing on two of the sandwiches out of four on this order. I was trying to explain to the last counselor that I spoke to what was happening to me with eating the food and that it was making me sick.
This is not in regards to Kim in returns. Kim was helpful and very nice to me. Anyway, the last counselor I spoke to was so rude and talked over me and would not let me finish my sentence. It's really upsetting that I did not write her name down. It would be the counselor that I spoke to before I spoke to Kim. We are so sorry that you had such a poor experience. We will definitely be looking into this and reaching out soon.
I had a question about my food. Chat with your counselor. Very helpful but our chat was interrupted. I need to know how to continue after the first week. I am still confused on how to continue after the first week. Thank you for reaching out. We will be assigning this to a member of the Consumer Experience team to reach out and assist you.