Salt and Light

Photo by Sebastian Voortman on Pexels.com

Jesus said, “you are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled by men” (Matthew 5:13).

Salt has more than one physical property. It makes food taste better, and it preserves food. It is used in meat, canned or frozen food to make it last longer. Salt also has healing properties. Do you crave salt when you are sick? I do. That’s because of its healing quality.

Jesus also said, “You are the light of the world . . . let your light shine before men, that they may see your good deeds and praise you’re Father in heaven” (Matthew 5:14, 16). We shine the light of God’s word, the good news of His forgiveness and salvation, when we reach out to those in need. Do you know someone who is hungry or thirsty or lonely? Be willing to give to those in need. Be a friend to the lonely.

THINK ABOUT IT

By not blending in with our surroundings, we can be salt and light in a dark and dying world. As seasoning brings out the best flavor in our food, we can have a positive affect on others by showing compassion as Jesus shows compassion.

PRAY ABOUT IT

Lord Jesus, teach us how to be salt and light in the world we live in. Empower us to do more than we imagine. In your name we pray, Amen.

Published by

Sue Loeffler

Author of more than two hundred articles, devotions and stories, my book, A CLOSER WALK WITH GOD, is a compilation of devotions from my visit to Israel. The Bible came alive to me, and I discovered I was not only walking in the Holy Lands; I was walking closer with God. I have taught Sunday school more than twenty years, mentored young women and volunteered as a hospital chaplain. Today I lead Women's Bible studies in my home, and I write two blogs--A Closer Walk With God-Devotions from a Journey Through the Holy Lands and Tell Me the Story-Building a Relationship with Jesus Through Bible Lessons and Prayer. Visit often and/or subscribe/follow.

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