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The
observance of rules of food combining is neither faddish
nor eccentric. It is a simple, scientifically -based
system of selecting foods, from among different types,
which are compatible. This facilitates easy and efficient
digestion and ensures after-meal comfort.
Digestion is not merely chemical or physical process, but
also a physiological one. When food enters the body, it
undergoes several changes before it is broken down into
its constituent parts and assimilated. But no food can be
assimilated by the system and used by various organs
unless it has first been digested and then absorbed in
the digestive system known as alimentary canal, while the
residue, unfit for absorption is eliminated from the
system.
The chemical part of digestion is accomplished by a
series of juices and their enzymes. The juices alternate
between alkalies and acids, and their character is
determined by the requirement of the enzymes they
contain. These enzymes remain active in suitable media of
well defined acid-alkaline ranges and are destroyed in
unsuitable media.
For instance, the salivary amylase ( ptyalin ) or
starch-splitting enzyme of the mouth is active only in an
alkaline media and is destroyed by a mild acid. The
gastric enzyme, pepsin, which initiates protein
digestion, is active only in the acid medium and is
destroyed by alkalies.
A noteworthy feature of the digestive secretions is that
the body suits its fluid and enzymes to the character of
the food eaten. There are, however, severe limitations in
this process. It is possible to suit the juices to a
particular food, however, complex it may be, but not to a
variety of foods taken together. It is the combining of
many varieties and incompatible foods at a meal that
causes 90 per cent of digestive disorders.
There is a marked tendency to gastro-intestinal
fermentation with certain combinations of foods. There is
no fermentation and digestion will be much more
satisfactory when the foods comprising a meal are of the
same type. This generally means eating similar foods at
one time in order to accomplish the most complete
digestion.
The most important rule for combining foods is to avoid
mixing protein and carbohydrate concentrated foods.
Although every food contains some protein , those
regarded as protein concentrated foods demand the longest
digestive time. They are held in the stomach for some
hours until the gastric juices has performed its task.
This may vary from two-and-a-half to six hours, depending
upon the complexity of the protein in the food. If a
protein food is mixed with starch-concentrated or
sugar-concentrated foods, it will usually result in
fermentation. This may lead to indigestion and gas in the
stomach.
Animal-food proteins, such as meats, fish and cheese,
require very high concentration of hydrochloric acid.
Their gastric digestin will be greatly inhibited by
carbohydrate fermentation in the stomach. This will
produce more gas and increased discomfort. Eating meat,
potatoes, bread and sweets should, therefore, be
especially avoided.
Protein foods are best digested when eaten with fresh
vegetable salad. Primary protein foods such as nuts,
seeds and soyabeans also combine very well with acid
fruits like oranges, pineapples, grapefruit and lemons,
and fairly well with sub-acid fruits, like grapes, pears,
apples, berries, apricots and peaches. These vegetables
and fruits are rich natural sources of vitamin C which
aids protein digestion.
The second important rule for food combining is to avoid
mixing proteins and fats at the same meal. Fat in foods
inhibits the secretion of gastric juice through the small
wall. Thus when fat-concentrated foods are taken with
protein foods, gastric catabolism will decrease by the
degree of liquid concentration in the stomach. Fat will
remain undigested in the stomach until gastric juices
complete their work on the complex protein molecule.
Although all primary protein foods contain high
concentration of fat, such lipids will be held in
suspension, awaiting catabolism in the intestine ,
without impeding gastric action. Free fats like oil,
butter, and milk tend to coat the gastric mucoa, thereby
inhibiting its effort to secrete gastric juice. Fat
surrounding fried foods is also regarded as free fat and
it interferes with gastric catabolism.
Another important rule for food combining is to avoid
mixing carbohydrates and acid fruits in the same meal.
The starch-splitting enzyme ptyalin in the saliva plays
an important role as the food is chewed. It converts the
complex starch molecules into simpler sugars. Ptyalin
requires a neutral or slightly alkaline medium for proper
functioning and this is the normal condition of the
saliva in the mouth. However, when acid foods are taken,
the action of ptyalin is halted. It is, therefore,
necessary to avoid acid fruits in the same meal as sweet
fruits or starches. Thus tomatoes should not be eaten
with starches especially potatoes or bread.
Refined sugar products are also acidic, both in the mouth
and in the bloodstream. The acidifying of the saliva by
sucrose is one of the main causes of tooth decay. It can
also cause severe damage to the digestion.
Food combining is designed to facilitate easier
digestion. The chart in Table I, represents
diagramatically food combining rules in an easy-to-follow
method. Accompanying this chart are the lists of food in
their correct classification.
In a nutshell, starches, fats, green vegetables and
sugars may be eaten together as they require either an
alkaline or neutral medium for their digestion.
Similarly, proteins, green vegetables and acid fruits may
be eaten together as they require an acid or neutral
medium for their digestion. But starches and proteins,
fats and proteins and starches and acid fruits should not
be eaten together as a general rule, if the best results
are required from the ingestion of the food eaten. This
in brief is the whole basis for successful food
combination.
An important point to remember about meals is that the
smaller the number of courses they consist of, the better
it will be. They should approximate to a one-course meal
as much as possible. Simple meals in every way are more
conducive to health, than more elaborate ones, no matter
how well they may be combined.
A meal consisting of proteins,carbohydrates and fats may
remain in the stomach for six to seven hours before the
stomach is emptied. If carbohydrates are eaten without
proteins, they remain in the stomach for a relatively
short period. A fruit meal remains in the stomach for
even shorter time. It is advisable to eat these different
foods at different meals - a fruit meal, a starch meal
and a protein meal. The ideal practice is a fruit meal
for breakfast, a starch meal with salad and non- starchy
vegetables for lunch, and a protein meal with a salad and
non-starchy vegetables for dinner. Table I
Food Combining Chart
| Food Groups |
Proteins |
Fats |
Starches |
Vegetables |
Sweet Fruits |
Sub-acid Fruits |
Acid Fruits |
| Proteins |
Good |
Poor |
Poor |
Good |
Poor |
Fair |
Good |
| Fats |
Poor |
Good |
Fair |
Good |
Fair |
Fair |
Fair |
| Starches |
Poor |
|
Good |
Good |
Fair |
Fair |
Poor |
| Vegetables |
Good |
Good |
Good |
Good |
Poor |
Poor |
Poor |
| Sweet Fruits |
Poor |
|
Fair |
Poor |
Good |
Good |
Poor |
| Sub-acid Fruits |
Fair |
|
Fair |
Poor |
Good |
Good |
Good |
| Acid Fruits |
Good |
|
Poor |
Poor |
Poor |
Good |
Good |
Proteins
: Nuts, seeds, soyabeans, cheese, eggs,
poultry* meat*, fish*, yogurt.
Fats : Oils,
olive, butter, margarine.
Starches : Whole
cereals, peas, beans, lentils.
Vegetables : Leafy
green vegetables, sprouted seeds, cabbage
cauliflower,brocoli, green peas, celery, tomatoes,
onions.
Sweet Fruits :
Bananas, fits, custard apples, all-dried
fruits, dates.
Sub-acid-fruits
: Grapes, pears, apples, peaches, apricots,
plums, fruits guavas, raspberries.
Acid fruits : Grapefruit,
lemons, oranges, limes, pineapple, strawberries.
* Not recommended for good
nutrition.
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