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Food combining

2009-03-05 12:45:09

'Food combining' refers to the combination of foods which are compatible with

each other in terms of digestive chemistry. Food combining is a basic component

of optimal nutrition because it allows the body to digest and utilize the

nutrients in our foods to their full extent.

The discomforts of indigestion are so common in today s society that

indigestion is almost considered normal. The fact that over 2 billion dollars

are spent each year on antacids is proof of this. Rather than using drugs to

suppress symptoms, wouldn t it be wiser to remove the causes of indigestion?

Food combining is based on the theory that different food groups require

different digestion times. Digestion is helped the most by using foods which

have roughly the same digestion time.

food combining

Correct food combinations are important for proper digestion, utilization, and

assimulation of the nutrients in our diet. The principles of food combining are

dictated by digestive chemistry. Different foods require different digestive

enzymes to aid in the digestive process - some acid, some alkaline. As any

student of chemistry will assure you, acids and bases (alkalis) neutralize each

other. When acids and alkalines come in contact, they neutralize each other and

this retards digestion.

Protein foods require a highly acidic environment for digestion while

carbohydrates (starches, fruit and sugars) and fats require a more alkaline

medium. Anytime 2 or more foods are eaten at the same time, and those foods

require opposite conditions for digestion, the digestive process is

compromised.

When starches and proteins are combined their stimulation to the digestive

juices generates a conflicting response and produces a medium which does not

digest either food very well. This situation often leads to indigestion,

bloating, gas, abdominal discomfort, and poor absorption of nutrients. Any

quick digesting foods - such as fruit - must wait until the slowest digesting

foods leave the stomach before they can leave - a process which can take up to

6 or 8 hours. While waiting, the fruit and some of the starches undergo some

decomposition and fermentation, producing gas, acid and even alcohol along with

indigestion.

Proponents of food combining advocate the following principles:

The most important rule, is this: Don't mix starch foods with protein foods at

the same meal.

Here are the other principles which proponents of food combining adhere to:

1. Eat starches and acids at separate meals. Acids

neutralize the alkaline medium required for starch

digestion and the result is indigestion and fermentation.

2. Eat carbohydrate foods and protein foods at

separate meals. Protein foods require an acid

medium for digestion.

3. Eat only one kind of protein food at a meal.

4. Eat proteins and acid foods at separate meals.

The acids of acid foods inhibit the secretion of the

digestive acids required for protein digestion.

Undigested proteins putrefy in bacterial

decomposition and produces some potent poisons.

5. Eat proteins and fats at separate meals. Some

foods, especially nuts, are over 50% fat and

require hours for digestion.

6. Eat proteins and sugars (fruits) at separate

meals.

7. Eat starchy foods and sugars (fruits) at

separate meals. Fruits undergo no digestion in the

stomach and are held up if eaten with foods which

require digestion in the stomach.

8. Eat melons alone. Melons combine with almost no

other food.

9. Forget the desserts. Eaten on top of meals they

lie heavy on the stomach, requiring no digestion

there, and ferment. Bacteria turn them into

alcohols, acetic acids and vinegars.

Food combining: chew all food close to liquid consistency

One principle of food combining which I find hard to argue with is the idea of

chewing all foods close to a liquid before swallowing, to help digestion.

In the 14th edition of Howell's Textbook of Physiology (p.777) is

some very interesting research:

Abbe Spallanzani (1729 - 1799), one of the oldest observers on gastric

digestion, found that grapes and cherries, when swallowed whole, even if

entirely ripe, were usually passed unbroken in the stools. "As proof that

the triturating power (ability to reduce to a powder by rubbing or friction) of

the stomach is not very great, he swallowed some wooden tubes made

very thin, so that the slightest pressure would crush them, and they were

voided uninjured."

This shows the tremendous importance of thorough mastication of all

foods. We can assimilate only those foods which are the most liquified.

Food combining: try it for yourself

Food combining is a controversial practice. Many people swear by it, while

others find it ineffective and frustrating. There is no detriment to the food

combining diet - if it works for you, use it.

Food combining is an area where everyone seems to have an opinion. One way to

find out what is right for yourself is to experiment. Try it and see how you

feel. Listen to your body. What works for one person may not work for another

person.