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= Lesson 22 - The Principles Of Digestive Physiology Which =

= Lesson 22 - The Principles Of Digestive Physiology Which Decree Correct Food Combining =

Decree Correct Food Combining

 

 

 

 

 

 

 

 

 

 

 

 

The food combining system, as a whole, is simple and easy to understand. It logically evolved from the study of gastric physiology and the actions of enzymes and digestive juices. Hygienic food selection and the principles or food combining are based on the nutritional needs of humans and the limitations of our digestive systems. It is not what we eat, but what we digest and assimilate, that determines the nourishment our bodies receive. Food combining is based on the discovery that certain combinations of food may be digested with greater ease and efficiency than others.

The food combining system, as a whole, is simple and easy to understand. It logically evolved from the study of gastric physiology and the actions of enzymes and digestive juices. Hygienic food selection and the principles or food combining are based on the nutritional needs of humans and the limitations of our digestive systems. It is not what we eat, but what we digest and assimilate, that determines the nourishment our bodies receive. Food combining is based on the discovery that certain combinations of food may be digested with greater ease and efficiency than others.

Correct food combinations result in an immediate improvement in health by light- ening the load of the digestive organs. Better nutrition is assured, and there is better di- gestion, less fermentation and putrefaction, more comfort, less distress and less gas. So- called food allergies often disappear as a result of proper food combining. (See article in the Case History section of this lesson. This article was written by Richard Hill, a young man who had to learn the hard way.)

Correct food combinations result in an immediate improvement in health by light- ening the load of the digestive organs. Better nutrition is assured, and there is better digestion, less fermentation and putrefaction, more comfort, less distress and less gas. So- called food allergies often disappear as a result of proper food combining. (See article in the Case History section of this lesson. This article was written by Richard Hill, a young man who had to learn the hard way.)

Fermentation causes irritation and poisoning. Proper food combining removes fer- mentation as a cause of indigestion (though there are many other conditions that can cause digestive problems, such as overeating; eating hurriedly or when tired, worried, angry, fearful, grieved, etc.; or when you are in pain or have a fever or inflammation).

Fermentation causes irritation and poisoning. Proper food combining removes fer- mentation as a cause of indigestion (though there are many other conditions that can cause digestive problems, such as overeating; eating hurriedly or when tired, worried, angry, fearful, grieved, etc.; or when you are in pain or have a fever or inflammation).

No food program, nor any food combining program, will cure disease. Healing can be effected only by removal of the causes of disease. Incorrect food combinations can be an important cause.

No food program, nor any food combining program, will cure disease. Healing can be effected only by removal of the causes of disease. Incorrect food combinations can be an important cause.

22.2. What Is Food?

== What Is Food? ==

 

 

 

Food is any substance which is eventually convertible into such end-products as tis- sues, body fluids, etc., and can be utilized by the organism in the performance of its functions. To be correctly classified as a food, a substance must:

Food is any substance which is eventually convertible into such end-products as tis- sues, body fluids, etc., and can be utilized by the organism in the performance of its functions. To be correctly classified as a food, a substance must:

# Be capable of being stored within the body and

# Be capable of being stored within the body and

# Produce no nutritionally significant toxic effects  For example, some plants contain large amounts of oxalic acid (see definition) and should not be used as food. Many plants which contain smaller (nutritionally insignifi- cant) amounts of oxalic acid are excellent foods. On the other hand, tobacco, which is a plant, contains proteins, carbohydrates, minerals, vitamins and water, which are the con- stituents of food. But tobacco also contains considerable quantities of poisons. Dr. Shel- ton says that one of these is one of the most virulent poisons known to science. There- fore, tobacco cannot be a food.  Nutrients in foods are chemical substances of known composition and structure, classified as carbohydrates (such as sugar, starch and glycogen); lipids (fats); proteins (amino acids linked together); salts (minerals); and vitamins, needed in small quantities (or, traces) by the body. In addition, foods contain indigestible materials—cellulose (fiber).  Water, oxygen and vitamins, together with proteins, carbohydrates, fats and miner- als, form the constituents of the body—the blood, tissue, bones, organs, muscles and so forth. Foods must be taken into the digestive tract and prepared for use by the organism before their constituents may be used by the body.  22.2.1 The Best Food Is Raw Food In our discussion of food combining, cooked foods and flesh foods will be men- tioned. Uncooked foods from the plant kingdom constitute the ideal Hygienic diet, for those not yet ready to use exclusively raw plant foods, information on food combining of other foods is included.  People with impaired digestion may have been advised to avoid raw food. If serious pathological conditions exist, or if there are organic limitations caused by surgery, it would probably be advisable for such people to seek the help of a Hygienic doctor. Most such people can be helped by Natural Hygiene, but some of them may need careful su- pervision in changing from conventional eating and living patterns.  People whose digestive impairments limit the use of uncooked food should utilize raw foods to whatever extent they can while they aim for restoration of as much normal function as possible. The rational approach to such restoration of normal function is not drugs or surgery, but rest and fasting, followed by a gradual implementation of improved eating and living practices, adapted to the limitations of that individual.  The goal should be the gradual achievement of a diet predominating in uncooked foods, because the nutrients available in raw foods are several hundred percent greater than those remaining after food has been cooked or otherwise processed. More details about the damage done by cutting, cooking, seasoning and flavoring food will be given in future lessons.  Raw foods improve the total inner environment. Sluggish bowels begin to move, eventually cleaning out waste that may have been lodged in the folds of the intestine for months. The layer of mucus that forms in the intestines when cooked food predominates is removed, greatly increasing efficiency in the absorption of nutrients. Food wastes don’t stay in the bowel long enough to putrefy. The transit time of raw food in a healthy body is 20 to 24 hours, while cooked food may take three days or longer.  Many scientific researchers arid medical doctors now, recognize the value of raw food, both in health maintenance and for improvement or remission in chronic illnesses. John M. Douglass, M.D., internal medicine specialist at the Southern California Per- manente Medical Group in Los Angeles says, “It’s a sad commentary that we think we can compensate with a pill for all the heat-labile nutrients and enzymes that are lost in cooking.” He says also that experience shows that the raw food diet works for many di-  abetics, although it’s not always easy for them to follow and must be planned carefully.

# Produce no nutritionally significant toxic effects   

For example, some plants contain large amounts of oxalic acid (see definition) and should not be used as food. Many plants which contain smaller (nutritionally insignifi- cant) amounts of oxalic acid are excellent foods. On the other hand, tobacco, which is a plant, contains proteins, carbohydrates, minerals, vitamins and water, which are the con- stituents of food. But tobacco also contains considerable quantities of poisons. Dr. Shel- ton says that one of these is one of the most virulent poisons known to science. There- fore, tobacco cannot be a food.  Nutrients in foods are chemical substances of known composition and structure, classified as carbohydrates (such as sugar, starch and glycogen); lipids (fats); proteins (amino acids linked together); salts (minerals); and vitamins, needed in small quantities (or, traces) by the body. In addition, foods contain indigestible materials—cellulose (fiber).  Water, oxygen and vitamins, together with proteins, carbohydrates, fats and miner- als, form the constituents of the body—the blood, tissue, bones, organs, muscles and so forth. Foods must be taken into the digestive tract and prepared for use by the organism before their constituents may be used by the body.   

 

=== The Best Food Is Raw Food ===

In our discussion of food combining, cooked foods and flesh foods will be men- tioned. Uncooked foods from the plant kingdom constitute the ideal Hygienic diet, for those not yet ready to use exclusively raw plant foods, information on food combining of other foods is included.  People with impaired digestion may have been advised to avoid raw food. If serious pathological conditions exist, or if there are organic limitations caused by surgery, it would probably be advisable for such people to seek the help of a Hygienic doctor. Most such people can be helped by Natural Hygiene, but some of them may need careful su- pervision in changing from conventional eating and living patterns.  People whose digestive impairments limit the use of uncooked food should utilize raw foods to whatever extent they can while they aim for restoration of as much normal function as possible. The rational approach to such restoration of normal function is not drugs or surgery, but rest and fasting, followed by a gradual implementation of improved eating and living practices, adapted to the limitations of that individual.  The goal should be the gradual achievement of a diet predominating in uncooked foods, because the nutrients available in raw foods are several hundred percent greater than those remaining after food has been cooked or otherwise processed. More details about the damage done by cutting, cooking, seasoning and flavoring food will be given in future lessons.  Raw foods improve the total inner environment. Sluggish bowels begin to move, eventually cleaning out waste that may have been lodged in the folds of the intestine for months. The layer of mucus that forms in the intestines when cooked food predominates is removed, greatly increasing efficiency in the absorption of nutrients. Food wastes don’t stay in the bowel long enough to putrefy. The transit time of raw food in a healthy body is 20 to 24 hours, while cooked food may take three days or longer.  Many scientific researchers arid medical doctors now, recognize the value of raw food, both in health maintenance and for improvement or remission in chronic illnesses. John M. Douglass, M.D., internal medicine specialist at the Southern California Per- manente Medical Group in Los Angeles says, “It’s a sad commentary that we think we can compensate with a pill for all the heat-labile nutrients and enzymes that are lost in cooking.” He says also that experience shows that the raw food diet works for many di-  abetics, although it’s not always easy for them to follow and must be planned carefully.

Dr. Paul Kouchakoff, medical researcher of the Institute of Clinical Chemistry, Lau- sanne, Switzerland, revealed circa 1930 that after eating cooked food, the human body develops leucocytosis, the abnormal proliferation of white blood cells. Leucocytes are created and rushed to the intestine. When he fed patients on an 80 percent raw diet, no leucocytosis developed.

Dr. Paul Kouchakoff, medical researcher of the Institute of Clinical Chemistry, Lau- sanne, Switzerland, revealed circa 1930 that after eating cooked food, the human body develops leucocytosis, the abnormal proliferation of white blood cells. Leucocytes are created and rushed to the intestine. When he fed patients on an 80 percent raw diet, no leucocytosis developed.

The best and quickest way to achieve an 80 percent raw diet is to never eat cooked food more than once a day, and as part of only one meal. One should try for more and more days on raw food only. Even the people who are coping with digestive problems may eventually achieve these goals as they learn to apply the principles of Natural Hy- giene to their own needs.

The best and quickest way to achieve an 80 percent raw diet is to never eat cooked food more than once a day, and as part of only one meal. One should try for more and more days on raw food only. Even the people who are coping with digestive problems may eventually achieve these goals as they learn to apply the principles of Natural Hy- giene to their own needs.

22.2.2 Food Classification

=== Food Classification ===

 

Foods vary widely in character and nutritional constituents. In order to intelligently implement the principles of food combining, reference points are necessary. A food clas- sification chart will be included with Lesson No. 23, listing and classifying specific foods. In this current Lesson No. 22, we will classify the broad categories in which foods can be placed. This classification of food categories will provide clarification and greater understanding of our discussion of the principles of digestive physiology and chemistry that decree correct food combining.

Foods vary widely in character and nutritional constituents. In order to intelligently implement the principles of food combining, reference points are necessary. A food clas- sification chart will be included with Lesson No. 23, listing and classifying specific foods. In this current Lesson No. 22, we will classify the broad categories in which foods can be placed. This classification of food categories will provide clarification and greater understanding of our discussion of the principles of digestive physiology and chemistry that decree correct food combining.

# Cheese

# Cheese

# Eggs

# Eggs

# All flesh foods (except fat)  The less concentrated proteins include avocados, olives, coconuts and milk. Com- bination foods (starchy proteins, to be combined as starch) include legumes, grains, peanuts and chestnuts: Green vegetable proteins (to be combined as starch) include peas in the pod, lima and other beans in the pod, and mature green beans in the pod. Sprouts contain significant amounts of protein, especially in the early stages. (More about sprouts later in this lesson and in Lesson No. 23)  Bananas (1.1 percent) contain almost as much protein as avocados (1.3-2.2 percent) and olives (1.4 percent). Dried fruits (2-5 percent) may contain twice as much protein as avocados. Broccoli (3.6 percent), brussels sprouts (4.9 percent), collards (4.8 percent), sweet corn (3.5 percent), kale (6 percent) and a number of other vegetables contain more protein than avocados. Romaine lettuce (1.3 percent) contains valuable protein. None of

# All flesh foods (except fat)   

The less concentrated proteins include avocados, olives, coconuts and milk. Com- bination foods (starchy proteins, to be combined as starch) include legumes, grains, peanuts and chestnuts: Green vegetable proteins (to be combined as starch) include peas in the pod, lima and other beans in the pod, and mature green beans in the pod. Sprouts contain significant amounts of protein, especially in the early stages. (More about sprouts later in this lesson and in Lesson No. 23)  Bananas (1.1 percent) contain almost as much protein as avocados (1.3-2.2 percent) and olives (1.4 percent). Dried fruits (2-5 percent) may contain twice as much protein as avocados. Broccoli (3.6 percent), brussels sprouts (4.9 percent), collards (4.8 percent), sweet corn (3.5 percent), kale (6 percent) and a number of other vegetables contain more protein than avocados. Romaine lettuce (1.3 percent) contains valuable protein. None of

these foods are classified in the protein category, but should, nevertheless, be regarded as excellent sources of protein.

these foods are classified in the protein category, but should, nevertheless, be regarded as excellent sources of protein.

Tomatoes: Acid fruit without the sugar content of other acid fruits. Used with veg- etable salad or any green nonstarchy vegetables, but not at a starch meal. May be used with nuts or seeds, as well as with avocados.

Tomatoes: Acid fruit without the sugar content of other acid fruits. Used with veg- etable salad or any green nonstarchy vegetables, but not at a starch meal. May be used with nuts or seeds, as well as with avocados.

Melons: Watermelon, canteloupe, honeydew and many others. (See charts) Syrups and sugars: All kinds of sugar, syrup and honey—not recommended.

Melons: Watermelon, cantaloupe, honeydew and many others. (See charts) Syrups and sugars: All kinds of sugar, syrup and honey—not recommended.

 

 

 

 

 

 

 

For food to be utilized by the body, it must first undergo a series of processes which we call digestion. After we perform the only really voluntary actions involved in the process of nutrition—putting the food into our mouths, chewing and swallowing—the balance of the digestive process is the function of the autonomic or involuntary nervous system.

For food to be utilized by the body, it must first undergo a series of processes which we call digestion. After we perform the only really voluntary actions involved in the process of nutrition—putting the food into our mouths, chewing and swallowing—the balance of the digestive process is the function of the autonomic or involuntary nervous system.

The changes which foods undergo are largely effected by enzyme and digestive juices. The conditions under which “such action” can occur are sharply defined, and this is the logical foundation of the food combining system. Physiologists have ascertained the details of the chemistry of digestion through long and painstaking labors. It has re- mained for the Natural Hygienists to make practical application of this great fund of vital knowledge. Knowledge of the physiology and chemistry of digestion can lead us all to a food program that will insure better digestion and better nutrition.

The changes which foods undergo are largely effected by enzyme and digestive juices. The conditions under which “such action” can occur are sharply defined, and this is the logical foundation of the food combining system. Physiologists have ascertained the details of the chemistry of digestion through long and painstaking labors. It has re- mained for the Natural Hygienists to make practical application of this great fund of vital knowledge. Knowledge of the physiology and chemistry of digestion can lead us all to a food program that will insure better digestion and better nutrition.

22.3.1 Enzymes

=== Enzymes ===

 

Enzymes are proteinaceous organic catalysts in all living organisms, both plant and animal. Our digestive juices contain enzymes that accelerate chemical reaction by cat- alytic action, without themselves being used up in the process.

Enzymes are proteinaceous organic catalysts in all living organisms, both plant and animal. Our digestive juices contain enzymes that accelerate chemical reaction by cat- alytic action, without themselves being used up in the process.

# Transferringenzymestransferorganicsubstancesfromonecompoundtoanothersothe  body may use them in various ways.

# Transferringenzymestransferorganicsubstancesfromonecompoundtoanothersothe  body may use them in various ways.

# Isomerases, or rearranging enzymes, rearrange molecules in organic substances; they  also rearrange amino acid enzymes.

# Isomerases, or rearranging enzymes, rearrange molecules in organic substances; they  also rearrange amino acid enzymes.

# Oxidases,oroxidizingenzymes,arereleasedinthepresenceofoxygenandrapidlybring  about a change in the color of food. They act on foods in the mouth while one is mas- ticating or whenever the food is exposed to oxygen. These enzymes are also present in apples and other fruits. They are released when the fruit is cut and react so as to rapidly bring about, a change of color to brown.  It is not necessary to memorize the names of these enzymes, but the information about the, action of the different types of digestive enzymes will help you to understand the underlying rationale of food combining.  Each digestive enzyme is specific in its action. It acts only upon one class of food substance. Each stage in the digestion of food requires the action of a different enzyme, and the various enzymes can perform their work efficiently only if the preceding work has been properly performed.  Body chemistry is, to a large extent, determined by the the food we eat. When certain foods are eaten regularly, the digestive enzymes and secretions are of a character to han- dle those foods. When the diet is altered, more and more of the digestive juices secreted will be of a character to digest the foods in the new diet, and less and less of the diges- tive juices will be of the character to digest the foods in the old diet.  The type of digestive juice fitted for the digestion of one type of food is of no value in digesting another type of food. Therefore, it is essential that food be taken in combi- nations that do not interfere with enzymatic action. 22.3.2 The Process of Digestion  Digestive speed and efficiency vary with individuals and circumstances. However, certain general statements can be made. Fruits pass through the stomach quickly; low- protein and low-starch vegetables also pass through the stomach rapidly, with little change; vegetables containing much starch must be retained in the stomach longer, for more thorough digestion; and proteins require a still longer time »for gastric digestion. Fruits may remain in the stomach for thirty to sixty minutes, low-protein and low-starch vegetables a little longer, concentrated starches about two hours and concentrated pro- teins approximately four hours. Some foods may take five or six hours or more to leave the stomach. Some examples are combination starch/protein foods like legumes (includ- ing beans), grains, cooked cabbage and flesh foods.  Most digestion occurs in the stomach and small intestine. Digestion, especially starch digestion, actually begins in the mouth, with mastication and insalivation of the food. This sends the proper signals for the release of the digestive juices suited to the character of the food eaten. Digestive juices are present in the saliva and in the gastric secretions of about five million microscopic glands in the walls of the stomach.  The digestive glands supply different enzymes and juices of varied strength and character and with specific timing, depending on the different foods ingested. The di- gestive juices may be more or less liquid, of varying degrees of acidity or alkalinity and with complex and elaborately contrived variations.

# Oxidases,oroxidizingenzymes,arereleasedinthepresenceofoxygenandrapidlybring  about a change in the color of food. They act on foods in the mouth while one is mas- ticating or whenever the food is exposed to oxygen. These enzymes are also present in apples and other fruits. They are released when the fruit is cut and react so as to rapidly bring about, a change of color to brown.  It is not necessary to memorize the names of these enzymes, but the information about the, action of the different types of digestive enzymes will help you to understand the underlying rationale of food combining.  Each digestive enzyme is specific in its action. It acts only upon one class of food substance. Each stage in the digestion of food requires the action of a different enzyme, and the various enzymes can perform their work efficiently only if the preceding work has been properly performed.  Body chemistry is, to a large extent, determined by the the food we eat. When certain foods are eaten regularly, the digestive enzymes and secretions are of a character to han- dle those foods. When the diet is altered, more and more of the digestive juices secreted will be of a character to digest the foods in the new diet, and less and less of the diges- tive juices will be of the character to digest the foods in the old diet.  The type of digestive juice fitted for the digestion of one type of food is of no value in digesting another type of food. Therefore, it is essential that food be taken in combi- nations that do not interfere with enzymatic action.

 

=== The Process of Digestion  ===

Digestive speed and efficiency vary with individuals and circumstances. However, certain general statements can be made. Fruits pass through the stomach quickly; low- protein and low-starch vegetables also pass through the stomach rapidly, with little change; vegetables containing much starch must be retained in the stomach longer, for more thorough digestion; and proteins require a still longer time »for gastric digestion. Fruits may remain in the stomach for thirty to sixty minutes, low-protein and low-starch vegetables a little longer, concentrated starches about two hours and concentrated pro- teins approximately four hours. Some foods may take five or six hours or more to leave the stomach. Some examples are combination starch/protein foods like legumes (includ- ing beans), grains, cooked cabbage and flesh foods.  Most digestion occurs in the stomach and small intestine. Digestion, especially starch digestion, actually begins in the mouth, with mastication and insalivation of the food. This sends the proper signals for the release of the digestive juices suited to the character of the food eaten. Digestive juices are present in the saliva and in the gastric secretions of about five million microscopic glands in the walls of the stomach.  The digestive glands supply different enzymes and juices of varied strength and character and with specific timing, depending on the different foods ingested. The di- gestive juices may be more or less liquid, of varying degrees of acidity or alkalinity and with complex and elaborately contrived variations.

After food is masticated, insalivated and swallowed, gastric digestion is initiated. In- voluntary movements of the stomach slowly mix the food with gastric juices secreted by the glands in the walls of the stomach. Pepsin, a protein-splitting enzyme, and hy- drochloric acid are separated, as well as lipase, a fat-splitting enzyme, mucus and dilut- ing juice, along with other factors needed in the digestive process. An alkaline secretion protects the walls of the stomach from the acids. Mucus is a natural lubricant that is se- creted by the cells of the mucous membranes lining all of the hollow organs of the body. It keeps the body tissues moist and prevents them from drying and cracking.

After food is masticated, insalivated and swallowed, gastric digestion is initiated. In- voluntary movements of the stomach slowly mix the food with gastric juices secreted by the glands in the walls of the stomach. Pepsin, a protein-splitting enzyme, and hy- drochloric acid are separated, as well as lipase, a fat-splitting enzyme, mucus and dilut- ing juice, along with other factors needed in the digestive process. An alkaline secretion protects the walls of the stomach from the acids. Mucus is a natural lubricant that is se- creted by the cells of the mucous membranes lining all of the hollow organs of the body. It keeps the body tissues moist and prevents them from drying and cracking.

act. Carbohydrate foods receive a juice rich in carbohydrate-splitting enzymes, protein foods receive protein-splitting enzymes, and so forth.

act. Carbohydrate foods receive a juice rich in carbohydrate-splitting enzymes, protein foods receive protein-splitting enzymes, and so forth.

22.3.3 Starch Digestion

=== Starch Digestion ===

 

Starch digestion begins in the mouth with the action of the enzyme ptyalin (alpha amylase) which converts (or else begins the process of converting) starches into sugar during mastication and insalivation. The salivary secretions accompany the food to the stomach and salivary digestion of starches continues in the stomach for a long time, if the food was eaten under correct conditions.

Starch digestion begins in the mouth with the action of the enzyme ptyalin (alpha amylase) which converts (or else begins the process of converting) starches into sugar during mastication and insalivation. The salivary secretions accompany the food to the stomach and salivary digestion of starches continues in the stomach for a long time, if the food was eaten under correct conditions.

People take oranges and grapefruit as part of a meal that includes cereal and/or bread, later complain that they feel great distress after such a meal and conclude that they can- not eat citrus fruit. Such a conclusion is based on their experience of a wrong combi- nation—not of a wrong food. Fermentation frequently does occur as a result of eating acids with carbohydrates. All students of food combining know that this combination produces bad effects such as gas, sour stomach (hyperacidity) and contributes to great difficulty in digesting starches.

People take oranges and grapefruit as part of a meal that includes cereal and/or bread, later complain that they feel great distress after such a meal and conclude that they can- not eat citrus fruit. Such a conclusion is based on their experience of a wrong combi- nation—not of a wrong food. Fermentation frequently does occur as a result of eating acids with carbohydrates. All students of food combining know that this combination produces bad effects such as gas, sour stomach (hyperacidity) and contributes to great difficulty in digesting starches.

When foods are eaten in such incompatible mixtures, and the efficiency of digestive enzymes is inhibited, it is subjected to decomposition in the digestive tract. If the diges- tive enzymes cannot perform their intended functions of breaking down and hydrolyzing the food (adding water from the body’s reserve supply), bacterial decomposition may occur, resulting in fermentation and the production of alcohol and acetic acid. Sugar, particularly, will readily ferment into alcohol, especially when combined with acids or protein. Natural combinations of citric acid or malic acid or other natural fruit acids com-

When foods are eaten in such incompatible mixtures, and the efficiency of digestive enzymes is inhibited, it is subjected to decomposition in the digestive tract. If the diges- tive enzymes cannot perform their intended functions of breaking down and hydrolyzing the food (adding water from the body’s reserve supply), bacterial decomposition may occur, resulting in fermentation and the production of alcohol and acetic acid. Sugar, particularly, will readily ferment into alcohol, especially when combined with acids or protein. Natural combinations of citric acid or malic acid or other natural fruit acids combined in the whole fruit with fructose (also called levulose or fruit sugar) do not cause fermentation unless eaten with starches.

 

bined in the whole fruit with fructose (also called levulose or fruit sugar) do not cause fermentation unless eaten with starches.

Alcohol, acetic acids and putrefying substances are byproducts of decomposition.

Alcohol, acetic acids and putrefying substances are byproducts of decomposition.

A simple way to avoid production of these poisonous substances in the digestive tract is to learn, and implement, the Hygienic rules for food combining. They are perhaps of even greater importance than food selection. Persistent adherence to food combining principles has been known to reduce, or even eliminate, many digestive, nasal, skin and other problems, even in some people who have not changed to the Hygienic diet. It is obvious that elimination of incompatible food combinations is a giant step in the right direction. Efficient digestion and good health can be possible only when we eat in such a way as to offer the least hindrance to the work of digestion.

A simple way to avoid production of these poisonous substances in the digestive tract is to learn, and implement, the Hygienic rules for food combining. They are perhaps of even greater importance than food selection. Persistent adherence to food combining principles has been known to reduce, or even eliminate, many digestive, nasal, skin and other problems, even in some people who have not changed to the Hygienic diet. It is obvious that elimination of incompatible food combinations is a giant step in the right direction. Efficient digestion and good health can be possible only when we eat in such a way as to offer the least hindrance to the work of digestion.

22.3.4 Protein Digestion

=== Protein Digestion ===

 

The digestion of carbohydrates is so different from that of protein that, when they are mixed in the stomach, they interfere with the digestion of each other. Protein diges- tion starts in the stomach and acid enzymes are secreted when protein is eaten. Proteins require an acid medium for digestion so, upon ingestion, hydrochloric acid is secreted in order to activate pepsinogen; this immediately stops the digestion of starches.

The digestion of carbohydrates is so different from that of protein that, when they are mixed in the stomach, they interfere with the digestion of each other. Protein diges- tion starts in the stomach and acid enzymes are secreted when protein is eaten. Proteins require an acid medium for digestion so, upon ingestion, hydrochloric acid is secreted in order to activate pepsinogen; this immediately stops the digestion of starches.

Dr. Richard C. Cabot of Harvard wrote: “When we eat carbohydrates, the stomach secretes an appropriate juice, a gastric juice of different composition from that which it secretes if it finds proteins coming down.”

Dr. Richard C. Cabot of Harvard wrote: “When we eat carbohydrates, the stomach secretes an appropriate juice, a gastric juice of different composition from that which it secretes if it finds proteins coming down.”

22.3.5 Combination Foods

=== Combination Foods ===

 

Single articles of food that contain starch-protein combinations (grains, legumes, and a few others) are less difficult for the body to handle than when two foods are eaten with opposite digestive needs. The body is able to adjust its juices, both as to strength and timing, to the digestive requirements of combination foods. The first response by the body is the releasing of an almost-neutral juice for digestion of the starch. After gas- tric digestion of starch is completed (about two hours), hydrochloric acid is secreted for digestion of the protein. The two processes do not go on simultaneously—rather, the se- cretions are minutely adjusted, in both character and timing, to the varying needs of the body to digest the complex food substance.

Single articles of food that contain starch-protein combinations (grains, legumes, and a few others) are less difficult for the body to handle than when two foods are eaten with opposite digestive needs. The body is able to adjust its juices, both as to strength and timing, to the digestive requirements of combination foods. The first response by the body is the releasing of an almost-neutral juice for digestion of the starch. After gas- tric digestion of starch is completed (about two hours), hydrochloric acid is secreted for digestion of the protein. The two processes do not go on simultaneously—rather, the se- cretions are minutely adjusted, in both character and timing, to the varying needs of the body to digest the complex food substance.

I personally was formerly unable to tolerate lentils or beans of any kind, even when sprouted. I eliminated all legumes from my diet for about six months, after which I carefully experimented with small amounts, properly combined, until I seemed to build up my ability to digest them. Today I can eat sizeable servings of cooked or sprouted legumes (which I seldom do) and I have no problem with them.

I personally was formerly unable to tolerate lentils or beans of any kind, even when sprouted. I eliminated all legumes from my diet for about six months, after which I carefully experimented with small amounts, properly combined, until I seemed to build up my ability to digest them. Today I can eat sizeable servings of cooked or sprouted legumes (which I seldom do) and I have no problem with them.

22.3.6 Foods with Different Digestive Requirements

=== Foods with Different Digestive Requirements ===

 

When two foods are eaten that have different or even opposite, digestive needs, the precise adjustment of digestive juices to meet requirements becomes impossible. Eat- ing proteins with carbohydrates (sugar or starch) produces the same abortive situation as combining acids with carbohydrates, since protein digestion requires the secretion of acid enzymes and juices. All acids, including those in food and the acid protein-digest- ing juices, destroy ptyalin, the starch-digesting enzyme.

When two foods are eaten that have different or even opposite, digestive needs, the precise adjustment of digestive juices to meet requirements becomes impossible. Eat- ing proteins with carbohydrates (sugar or starch) produces the same abortive situation as combining acids with carbohydrates, since protein digestion requires the secretion of acid enzymes and juices. All acids, including those in food and the acid protein-digest- ing juices, destroy ptyalin, the starch-digesting enzyme.

Even so, Hygienists have rarely been observed to use potatoes with nuts—either potatoes or nuts are so satisfactory as, an accompaniment to a salad that most of us would ask, “Why would we need both?”

Even so, Hygienists have rarely been observed to use potatoes with nuts—either potatoes or nuts are so satisfactory as, an accompaniment to a salad that most of us would ask, “Why would we need both?”

22.4. Food Combining Rules

== Food Combining Rules ==

 

 

 

 

 

 

 

 

 

 

 

 

The preceding discussion leads up to the presentation of the first two food combining rules, which I consider to be by far the most important of all these rules and the ones which should be thoroughly understood and implemented at all possible times.

The preceding discussion leads up to the presentation of the first two food combining rules, which I consider to be by far the most important of all these rules and the ones which should be thoroughly understood and implemented at all possible times.

# Never eat carbohydrate foods and acid foods at the same meal.

# Never eat carbohydrate foods and acid foods at the same meal.

# Never eat a concentrated protein and a concentrated carbohydrate at the same meal. The purpose of this lesson is to help you to understand the reasons for these rules; Lesson No. 23 will help you to learn to implement them.  22.4.2 Protein-Protein Combinations

# Never eat a concentrated protein and a concentrated carbohydrate at the same meal.

# The purpose of this lesson is to help you to understand the reasons for these rules; Lesson No. 23 will help you to learn to implement them.   

may find, upon experimentation, that two or three varieties of nuts or seeds may be used at the same meal, if desired.

# Never consume two concentrated proteins at the same meal.  Two concentrated proteins of different character and composition (such as nuts and cheese) should not be combined. Gastric acidity, type, strength and timing of secretions for various proteins are not uniform. Since concentrated protein is more difficult to digest than other food elements, incompatible combinations of two different concentrated proteins should be avoided. Some people with impaired digestions find it necessary to limit themselves to only one variety of nuts/and or seeds at a sitting, but other people may find, upon experimentation, that two or three varieties of nuts or seeds may be used at the same meal, if desired.

22.4.3 Protein-Fat Combinations

# Do not consume fats with proteins. Our need for concentrated fat is small and moil protein foods already contain a good deal of fat. Most nuts contain about 10 percent to 20 percent protein, and about 45 per- cent to 70 percent fat. Avocados contain about 1.3 percent protein (Florida varieties) to about 2.2 percent or a little more (California varieties) and 11 percent to 17 percent fat. Most other protein foods are high in fat, including cheese, eggs and flesh foods. The on- ly protein foods not high in lat are legumes, skim milk cheese and lean meat.  Fat has an inhibiting influence on digestive secretion and lessen the amount and ac- tivity of pepsin and hydrochloric acid, necessary for the digestion of protein. The fat may lower the entire digestive tone more than 50 percent. Since most proteins already contain a good deal of fat, it would certainly be contraindicated to add more to the meal. 

# Do not consume fats with proteins.  Our need for concentrated fat is small and moil protein foods already contain a good deal of fat. Most nuts contain about 10 percent to 20 percent protein, and about 45 per- cent to 70 percent fat. Avocados contain about 1.3 percent protein (Florida varieties) to about 2.2 percent or a little more (California varieties) and 11 percent to 17 percent fat. Most other protein foods are high in fat, including cheese, eggs and flesh foods. The on- ly protein foods not high in lat are legumes, skim milk cheese and lean meat.  Fat has an inhibiting influence on digestive secretion and lessen the amount and ac- tivity of pepsin and hydrochloric acid, necessary for the digestion of protein. The fat may lower the entire digestive tone more than 50 percent. Since most proteins already contain a good deal of fat, it would certainly be contraindicated to add more to the meal.  22.4.4 Fats in Combination with Other Foods

=== Fats in Combination with Other Foods ===

# Use fats sparingly.  Fats also delay the digestion of other foods and, if used with starch, it will delay the passage of the starch from the stomach into the intestine. Fat not only inhibits the secre- tion of gastric juice—it also inhibits the physical actions of the stomach. Too much fat taken with a meal results in acid eructations and a burning sensation in the throat. When fats (avocados or nuts) are eaten with green vegetables, preferably raw, the inhibiting effect of fats on gastric secretion is counteracted and digestion proceeds quite normally. The use of fat (avocados) with starch is considered acceptable, provided a green salad is included in the meal.  Avocados: Though not a high-protein food, avocados contain more protein than milk. They are high in fat and the small percentage of protein they do contain is of high bio- logical value. They are best used with a salad meal. Since they are so high in fat that they tend to slow down the digestion of foods normally requiring a shorter digestion time, they are perhaps only a fair combination with subacid and acid fruit. They are usually considered a poor combination with sweet fruit, especially dried sweet fruit. However, let us consider some recent work on this subject.  In an article on this topic, Dr. Vetrano says that exceptions may sometimes be made in combining avocados with fresh sweet fruit, such as bananas, but that avocados should not be combined with dried sweet fruit, unless it has been soaked overnight. She also says, “Eating avocados with salad enhances their digestion. The next best combination for the avocado is taking it with subacid or acid fruit. The fat in the food does not seem to interfere with the emptying time of the stomach and we have excellent results with this combination. The protein, which is about 2.1 to 2.5 percent, is not sufficient to inter- fere with the digestion of fruit. It is even better when lettuce leaves and celery are eaten with the fruit and avocado. By diluting the fats and the sugars with the lettuce, the emp- tying time of the stomach is not depressed.  Those who have weak stomachs with poor muscle tone would probably do better by taking avocado only with vegetable salads. If lettuce is taken with a sweet fresh fruit and avocado, even these digest well. It is probably best to never combine avocado with sweet dried fruit unless it is just a small amount of both eaten with a great deal of vegetables.”  Since the avocado is low in protein, it may also be used with potatoes or other starch foods. Some people like to use avocado with the potato instead of using butter. However, I must reiterate, the best way to use avocado is with the salad.

# Use fats sparingly.   

# Fats also delay the digestion of other foods and, if used with starch, it will delay the passage of the starch from the stomach into the intestine. Fat not only inhibits the secre- tion of gastric juice—it also inhibits the physical actions of the stomach. Too much fat taken with a meal results in acid eructations and a burning sensation in the throat. When fats (avocados or nuts) are eaten with green vegetables, preferably raw, the inhibiting effect of fats on gastric secretion is counteracted and digestion proceeds quite normally. The use of fat (avocados) with starch is considered acceptable, provided a green salad is included in the meal.  Avocados: Though not a high-protein food, avocados contain more protein than milk. They are high in fat and the small percentage of protein they do contain is of high bio- logical value. They are best used with a salad meal. Since they are so high in fat that they tend to slow down the digestion of foods normally requiring a shorter digestion time, they are perhaps only a fair combination with subacid and acid fruit. They are usually considered a poor combination with sweet fruit, especially dried sweet fruit. However, let us consider some recent work on this subject.  In an article on this topic, Dr. Vetrano says that exceptions may sometimes be made in combining avocados with fresh sweet fruit, such as bananas, but that avocados should not be combined with dried sweet fruit, unless it has been soaked overnight. She also says, “Eating avocados with salad enhances their digestion. The next best combination for the avocado is taking it with subacid or acid fruit. The fat in the food does not seem to interfere with the emptying time of the stomach and we have excellent results with this combination. The protein, which is about 2.1 to 2.5 percent, is not sufficient to inter- fere with the digestion of fruit. It is even better when lettuce leaves and celery are eaten with the fruit and avocado. By diluting the fats and the sugars with the lettuce, the emp- tying time of the stomach is not depressed.  Those who have weak stomachs with poor muscle tone would probably do better by taking avocado only with vegetable salads. If lettuce is taken with a sweet fresh fruit and avocado, even these digest well. It is probably best to never combine avocado with sweet dried fruit unless it is just a small amount of both eaten with a great deal of vegetables.”  Since the avocado is low in protein, it may also be used with potatoes or other starch foods. Some people like to use avocado with the potato instead of using butter. However, I must reiterate, the best way to use avocado is with the salad.

Avocados should never be used with nuts, which are also high in fat, nor should they be used with melons.

Avocados should never be used with nuts, which are also high in fat, nor should they be used with melons.

The only fats we have considered here are nuts (a protein/fat food) and avocados (a low-protein/fat food). Other fats will be listed in the food classification chart in Lesson 23, but they are not recommended for regular use. Most of them should never be used.

The only fats we have considered here are nuts (a protein/fat food) and avocados (a low-protein/fat food). Other fats will be listed in the food classification chart in Lesson 23, but they are not recommended for regular use. Most of them should never be used.

22.4.5 Acid-Protein Combinations

# Do not eat acid fruits with proteins. Citrus, (tomatoes: see discussion), pineapple, strawberries and other acid fruits should not be eaten with nuts, cheese, eggs or meat. Acid fruits inhibit the flow of gastric juice. The digestion of protein requires an unhampered flow.  This is one rule that has given rise to some disagreement and controversy. Although Dr. Shelton includes in this rule the prohibition of citrus and tomatoes with nuts and cheese, he goes on to say that nuts and fresh cheese do not decompose when used with acids, but have their digestion delayed. He also says that acids do not inhibit the flow of gastric juice any more than does the oil of nuts or the cream of cheese.  Many Hygienists use tomatoes with nuts and believe they cause no problem. Citrus fruits present a different situation, due to the sugar in the fruit, which can ferment if its digestion is delayed by the nuts. Various experiments with the use of citrus fruits com- bined with nuts have produced differing results. Some Hygienists continue to use citrus with nuts.  If sweet oranges are used at the same meal with nuts, the precaution of waiting thirty to sixty minutes after eating the citrus is sometimes observed. Grapefruit might be better suited to combining with nuts, since it usually has a much lower sugar content.  Citrus fruit is best used alone but may be combined with other acid fruits; nuts are best used with salad.  Dr. Shelton modified this rule somewhat on Page 52 of Food Combining Made Easy: “Although green vegetables form the ideal combination with nuts, acid fruits form a fair combination with these foods and may be taken with them.”  Dr. Percy Howe, of Harvard, says: “Many people who cannot eat oranges at a meal derive great benefit from eating them fifteen to thirty minutes before the meal.”  Dr. Vetrano is convinced from her experience at the Health School that nuts should not be used with citrus fruit and she discontinued this practice some years ago.  A corollary of this same subject is the use of some subacid fruits with nuts or cheese- primarily tart or semi-sweet apples, although some other fruits which are usually considered subacid are sometimes used in this way. The same principles would apply as with the use of oranges with nuts, provided the sweeter subacid fruits, such as Delicious apples, are not used.  Such acid-protein combinations as sour salad dressings and acid fruit drinks used at conventional meals serve as a check to hydrochloric secretion.

# Do not eat acid fruits with proteins.  Citrus, (tomatoes: see discussion), pineapple, strawberries and other acid fruits should not be eaten with nuts, cheese, eggs or meat. Acid fruits inhibit the flow of gastric juice. The digestion of protein requires an unhampered flow.  This is one rule that has given rise to some disagreement and controversy. Although Dr. Shelton includes in this rule the prohibition of citrus and tomatoes with nuts and cheese, he goes on to say that nuts and fresh cheese do not decompose when used with acids, but have their digestion delayed. He also says that acids do not inhibit the flow of gastric juice any more than does the oil of nuts or the cream of cheese.  Many Hygienists use tomatoes with nuts and believe they cause no problem. Citrus fruits present a different situation, due to the sugar in the fruit, which can ferment if its digestion is delayed by the nuts. Various experiments with the use of citrus fruits com- bined with nuts have produced differing results. Some Hygienists continue to use citrus with nuts.  If sweet oranges are used at the same meal with nuts, the precaution of waiting thirty to sixty minutes after eating the citrus is sometimes observed. Grapefruit might be better suited to combining with nuts, since it usually has a much lower sugar content.  Citrus fruit is best used alone but may be combined with other acid fruits; nuts are best used with salad.  Dr. Shelton modified this rule somewhat on Page 52 of Food Combining Made Easy: “Although green vegetables form the ideal combination with nuts, acid fruits form a fair combination with these foods and may be taken with them.”  Dr. Percy Howe, of Harvard, says: “Many people who cannot eat oranges at a meal derive great benefit from eating them fifteen to thirty minutes before the meal.”  Dr. Vetrano is convinced from her experience at the Health School that nuts should not be used with citrus fruit and she discontinued this practice some years ago.  A corollary of this same subject is the use of some subacid fruits with nuts or cheese- primarily tart or semi-sweet apples, although some other fruits which are usually consid- ered subacid are sometimes used in this way. The same principles would apply as with the use of oranges with nuts, provided the sweeter subacid fruits, such as Delicious ap- ples, are not used.  Such acid-protein combinations as sour salad dressings and acid fruit drinks used at conventional meals serve as a check to hydrochloric secretion.  22.4.6 Sugar with Starch, Protein and Acid Fruit

=== Sugar with Starch, Protein and Acid Fruit ===

# Donotcombinesweetfruitswithfoodsthatrequirealongdigestivetime-foodssuchas proteins, starches and acid fruits.  The sugars in sweet fruit should be tree to leave the stomach quickly, in perhaps fif- teen or twenty minutes, and are apt to ferment if digestion is delayed by mixture with other foods.  Sugar-starch combinations cause additional problems.  When sugar is taken, the mouth quickly fills with saliva, but no ptyalin is present. Ptyalin is essential for starch digestion. If starch is disguised by sugar, honey, molasses, syrup or sweet fruit, the signals are scrambled and digestion is impaired.

# Donotcombinesweetfruitswithfoodsthatrequirealongdigestivetime-foodssuchas proteins, starches and acid fruits.  The sugars in sweet fruit should be tree to leave the stomach quickly, in perhaps fif- teen or twenty minutes, and are apt to ferment if digestion is delayed by mixture with other foods.  Sugar-starch combinations cause additional problems.  When sugar is taken, the mouth quickly fills with saliva, but no ptyalin is present. Ptyalin is essential for starch digestion. If starch is disguised by sugar, honey, molasses, syrup or sweet fruit, the signals are scrambled and digestion is impaired.

Monosaccharides and disaccharides ferment more quickly than polysaccharides. (See definitions) No digestion of sugars takes place in the mouth or stomach; fermenta- tion is inevitable if sugars of any kind are delayed in the stomach awaiting the digestion of starch, protein or acid fruit.

Monosaccharides and disaccharides ferment more quickly than polysaccharides. (See definitions) No digestion of sugars takes place in the mouth or stomach; fermentation is inevitable if sugars of any kind are delayed in the stomach awaiting the digestion of starch, protein or acid fruit.

Sugar also has a marked inhibiting effect on the flow of gastric juice and on gastric motility. No other food depresses the action of the stomach and the desire for food as does sugar.

Sugar also has a marked inhibiting effect on the flow of gastric juice and on gastric motility. No other food depresses the action of the stomach and the desire for food as does sugar.

22.4.7 Starch-Starch Combinations

=== Starch-Starch Combinations ===

# Eat but one concentrated starch at a meal.  This rule is probably more important as a means of avoiding the overeating of starch- es than as a means of avoiding bad combinations. But it is true that starch foods may dif- fer greatly. If two different starches are eaten together in small quantities, this is thought to not cause problems.  Slightly starchy vegetables may be combined with more starchy vegetables (e.g. car- rots with potatoes), but not with combination foods (starch/protein foods) such as grains and legumes.  22.4.8 Acid Fruits, Subacid Fruits, Sweet Fruits

=== Acid Fruits, Subacid Fruits, Sweet Fruits ===

# Acid fruits may be used with subacid fruits.  This is an acceptable combination, though some subacid fruits are rather high in sug- ar and the acid fruit may delay the sugar’s normally quick exit from the stomach. How- ever, there is no sharp line of division between the acid and subacid fruits. If combining subacid fruit with acid fruit, it is better to use only the less subacid fruit. The acid fruits are those with the tart flavors, for example, citrus, pineapple, straw- berries, and certain varieties of apples and other fruits. Tomatoes are also considered acid fruit (without the sugar content of other acid fruit). Tomatoes should not be com- bined with subacid fruit, nor any other kinds of fruit. They are best combined with the salad at a meal at which no starchy foods are served. Do not use acid fruits with sweet fruits, as previously indicated.  Acid fruits are best used alone (a single variety), but if used in combination with oth- er acid fruits, this is considered an acceptable combination.

# Acid fruits may be used with subacid fruits.   

# Subacid fruits may be used with sweet fruits.  There is no sharp line of division between subacid fruits and sweet fruits. When us- ing subacid fruits with sweet fruits, it is best to use the sweeter varieties of subacid fruit. The subacid fruits are those that possess a slightly acid flavor (but not tart), such as pears, certain apples, grapes, etc. Grapes, for example, can be acid, subacid or sweet. The sweet fruits are those that are rich in sugar and taste sweet-bananas, persimmons, sweet grapes, and so forth, and all dried fruit.  Some people prefer to eat bananas alone, but most people have no difficulty in com- bining them with subacid and other sweet fruit at a fruit meal. Dr. Shelton says, “While I have found that bananas combine fairly well with dates, raisins, grapes and a few other sweet fruits and with green leafy vegetables, such as lettuce and celery, I have noted that they digest best if eaten alone. This calls, to mind the fact that Tilden, also, after much testing of the matter, reached the conclusion that bananas are best eaten alone.”  Dried sweet fruits should be used sparingly. Use but one kind at a meal, in small amounts, combined only with subacid fruit and/or fresh sweet fruit and/or with lettuce and/or celery. Overeating of dried fruits .will often bring on symptoms similar to a “cold”. The sugar concentration is naturally greater in fruits which have been dried.

# This is an acceptable combination, though some subacid fruits are rather high in sugar and the acid fruit may delay the sugar’s normally quick exit from the stomach. However, there is no sharp line of division between the acid and subacid fruits. If combining subacid fruit with acid fruit, it is better to use only the less subacid fruit.

# The acid fruits are those with the tart flavors, for example, citrus, pineapple, straw- berries, and certain varieties of apples and other fruits. Tomatoes are also considered acid fruit (without the sugar content of other acid fruit). Tomatoes should not be com- bined with subacid fruit, nor any other kinds of fruit.

# They are best combined with the salad at a meal at which no starchy foods are served. Do not use acid fruits with sweet fruits, as previously indicated.  Acid fruits are best used alone (a single variety), but if used in combination with other acid fruits, this is considered an acceptable combination.

# Subacid fruits may be used with sweet fruits.   

There is no sharp line of division between subacid fruits and sweet fruits. When us- ing subacid fruits with sweet fruits, it is best to use the sweeter varieties of subacid fruit. The subacid fruits are those that possess a slightly acid flavor (but not tart), such as pears, certain apples, grapes, etc. Grapes, for example, can be acid, subacid or sweet. The sweet fruits are those that are rich in sugar and taste sweet-bananas, persimmons, sweet grapes, and so forth, and all dried fruit.  Some people prefer to eat bananas alone, but most people have no difficulty in com- bining them with subacid and other sweet fruit at a fruit meal. Dr. Shelton says, “While I have found that bananas combine fairly well with dates, raisins, grapes and a few other sweet fruits and with green leafy vegetables, such as lettuce and celery, I have noted that they digest best if eaten alone. This calls, to mind the fact that Tilden, also, after much testing of the matter, reached the conclusion that bananas are best eaten alone.”  Dried sweet fruits should be used sparingly. Use but one kind at a meal, in small amounts, combined only with subacid fruit and/or fresh sweet fruit and/or with lettuce and/or celery. Overeating of dried fruits .will often bring on symptoms similar to a “cold”. The sugar concentration is naturally greater in fruits which have been dried.

Some dried fruits, esp. dried apricots, should be soaked overnight to replenish the miss- ing water. Dates are usually used without soaking, figs or raisins can be used either way. If they are rather hard, soaking will soften and improve them.

Some dried fruits, esp. dried apricots, should be soaked overnight to replenish the miss- ing water. Dates are usually used without soaking, figs or raisins can be used either way. If they are rather hard, soaking will soften and improve them.

It is best to have these fruits at a fruit meal combining only with lettuce and/or celery. Since fruits are usually high in acids or sugars, they do not combine well with other foods.

It is best to have these fruits at a fruit meal combining only with lettuce and/or celery. Since fruits are usually high in acids or sugars, they do not combine well with other foods.

22.4.9 Fruits with Vegetables

# Do not combine fruit with any vegetables except lettuce and celery. It is best not to combine fruits with vegetables (especially cooked vegetables), pro- teins or starches because if such a combination of food is eaten, the digestion of the fruit will be delayed and subject to fermentation. Lettuce and celery, however, may be com- bined with any fruit except melon, and will cause no problem.  Dr. Vetrano says, “Taking green uncooked vegetables with a fruit meal is perfectly all right. Even though some charts state that subacid and sweet fruits combine fair to poorly with green uncooked vegetables, the feeding practices at the Health School indi- cate that these are good combinations, indeed, even enhancing digestion of the fruit in some conditions of impaired digestion.” 

# Do not combine fruit with any vegetables except lettuce and celery.  It is best not to combine fruits with vegetables (especially cooked vegetables), pro- teins or starches because if such a combination of food is eaten, the digestion of the fruit will be delayed and subject to fermentation. Lettuce and celery, however, may be com- bined with any fruit except melon, and will cause no problem.  Dr. Vetrano says, “Taking green uncooked vegetables with a fruit meal is perfectly all right. Even though some charts state that subacid and sweet fruits combine fair to poorly with green uncooked vegetables, the feeding practices at the Health School indi- cate that these are good combinations, indeed, even enhancing digestion of the fruit in some conditions of impaired digestion.”  22.4.10 Salads

=== Salads ===

# Salads combine very well with proteins or starches.  Any nonstarchy vegetables may be combined with proteins or starch, except toma- toes, which should especially not be used with starches. The green leafy vegetables com- bine very well with most other foods. They are excellent food and should be used in the diet.  Lettuce and other green and nonstarchy vegetables leave the stomach with little change—they pass through the stomach rapidly unless delayed by oily dressings or foods that require a more thorough gastric digestion. Lettuce and celery are good com- bination with fruit because all of these foods require little gastric digestion.  However, even if these vegetables are held up in the stomach with other foods, as when using salad with nuts, there is no fermentation.  Eating a large salad of fresh raw vegetables (three or four varieties) daily is an excel- lent practice. Dr. Shelton says, “A large bowl of salad each day is required by everyone.” 22.4.11 Take Melons Alone

# Salads combine very well with proteins or starches.   

# Any nonstarchy vegetables may be combined with proteins or starch, except tomatoes, which should especially not be used with starches. The green leafy vegetables combine very well with most other foods. They are excellent food and should be used in the diet.  Lettuce and other green and non-starchy vegetables leave the stomach with little change—they pass through the stomach rapidly unless delayed by oily dressings or foods that require a more thorough gastric digestion. Lettuce and celery are good combination with fruit because all of these foods require little gastric digestion.  However, even if these vegetables are held up in the stomach with other foods, as when using salad with nuts, there is no fermentation.  Eating a large salad of fresh raw vegetables (three or four varieties) daily is an excellent practice. Dr. Shelton says, “A large bowl of salad each day is required by everyone.”

follow this practice. If you want to experiment with these combinations, do it sparingly and carefully. But if you have a history of digestive problems, don’t do it at all.

# This rule has been somewhat under question in recent years. I personally have found that eating melons alone is an excellent practice, and have even found it advisable not to mix two different varieties of melon at the same meal.  Many people who have complained that melons did not agree with them have no trouble handling them when eating only melon at a meal. Yet, certain Hygienic profes- sionals are offering some post-fasting people more than one variety of melon at a meal (even melons in combination with grapes or other subacid fruit) and some Hygienists follow this practice. If you want to experiment with these combinations, do it sparingly and carefully. But if you have a history of digestive problems, don’t do it at all.

Melons are more than 90 percent liquid and leave the stomach quickly if not delayed and fermented by combining with other foods. Dr. Vetrano says, “Melons are best taken alone because the sugar and other nutriments are in a less stable form than the nutrients of other fruits. Orange juice may be kept in the refrigerator for an hour with little change in flavor, but if you refrigerate watermelon juice for only ten minutes, its flavor, color and composition markedly change. It decomposes much more quickly than other fruits. Consequently, if it is held in the stomach awaiting the digestion of other foods, it will decompose (ferment) and cause a great deal of gastric distress. Eating watermelon with nuts can really be troublesome.”

Melons are more than 90 percent liquid and leave the stomach quickly if not delayed and fermented by combining with other foods. Dr. Vetrano says, “Melons are best taken alone because the sugar and other nutriments are in a less stable form than the nutrients of other fruits. Orange juice may be kept in the refrigerator for an hour with little change in flavor, but if you refrigerate watermelon juice for only ten minutes, its flavor, color and composition markedly change. It decomposes much more quickly than other fruits. Consequently, if it is held in the stomach awaiting the digestion of other foods, it will decompose (ferment) and cause a great deal of gastric distress. Eating watermelon with nuts can really be troublesome.”

He also says, “It is probably a great misfortune that we do not always feel the direct effects of imprudent eating immediately following a meal. For example, there are large numbers of people who have discomfort, even great discomfort following a meal in which melons are eaten with other foods, but there are many others who do not. This latter group can see no connection between their life of imprudent eating and the break- down of their health in later years. Their apparent impunity prompts them to defy all the same rules of life.”

He also says, “It is probably a great misfortune that we do not always feel the direct effects of imprudent eating immediately following a meal. For example, there are large numbers of people who have discomfort, even great discomfort following a meal in which melons are eaten with other foods, but there are many others who do not. This latter group can see no connection between their life of imprudent eating and the break- down of their health in later years. Their apparent impunity prompts them to defy all the same rules of life.”

22.4.12 Sprouts

=== Sprouts ===

 

14. Alfalfa sprouts may be combined as a green vegetable.

14. Alfalfa sprouts may be combined as a green vegetable.

My experimentation with these sprouts, and my research on the subject, leads me to these conclusions as the best way to classify and combine them. More detailed informa- tion about sprouts and sprouting will be given in a future lesson.

My experimentation with these sprouts, and my research on the subject, leads me to these conclusions as the best way to classify and combine them. More detailed informa- tion about sprouts and sprouting will be given in a future lesson.

22.4.13 Milk, Yogurt and Clabber

=== Milk, Yogurt and Clabber ===

 

15. Milk is best taken alone.

15. Milk is best taken alone.

More information about the inadvisability of using fermented foods like yogurt, clabber or cheese will be included in a future lesson.

More information about the inadvisability of using fermented foods like yogurt, clabber or cheese will be included in a future lesson.

22.4.14 Good, Fair, Poor and Bad Combinations

=== Good, Fair, Poor and Bad Combinations ===

 

When we say that foods are fair combinations, this means that they are permissible for those with unimpaired digestions. Good combinations are good for the weakest di- gestion.

When we say that foods are fair combinations, this means that they are permissible for those with unimpaired digestions. Good combinations are good for the weakest di- gestion.

Examples of these precepts will be given in Lesson No. 23.

Examples of these precepts will be given in Lesson No. 23.

22.5. The Crux Of Food Combining

== The Crux Of Food Combining ==

When foods are eaten in incompatible combinations and fermentation results, alcohol is produced in the digestive tract, with the same consequences as imbibing it and with the same potential for liver damage.

 

 

 

When foods are eaten in incompatible combinations and fermentation results, alco- hol is produced in the digestive tract, with the same consequences as imbibing it and with the same potential for liver damage.

The existence of such a still in your body may not be illegal, but it is certainly con- trary to the laws of nature!

The existence of such a still in your body may not be illegal, but it is certainly con- trary to the laws of nature!

People with serious digestive problems should consult a Hygienic professional and probably undertake the healing that only a prolonged, supervised fast can produce. Af- terwards, they too can look forward to utilization of the Hygienic food program on their way to better health.

People with serious digestive problems should consult a Hygienic professional and probably undertake the healing that only a prolonged, supervised fast can produce. Af- terwards, they too can look forward to utilization of the Hygienic food program on their way to better health.

22.5.1 Dr. Shelton’s Original 9 Food Combining Rules

=== Dr. Shelton’s Original 9 Food Combining Rules ===

 

# Never eat carbohydrate foods and acid foods at the same meal.

# Never eat carbohydrate foods and acid foods at the same meal.

# Never eat a concentrated protein and a concentrated carbohydrate at the same meal.

# Never eat a concentrated protein and a concentrated carbohydrate at the same meal.

# Eat but one concentrated starch at a meal.

# Eat but one concentrated starch at a meal.

# Do not consume melons with any other foods.

# Do not consume melons with any other foods.

# Milk is best taken alone or let alone.  22.5.2 Food Combinations Discussed in This Lesson

# Milk is best taken alone or let alone.   

# Acid-carbohydrate combinations.

# Acid-carbohydrate combinations.

# Protein-carbohydrate combinations.

# Protein-carbohydrate combinations.

# Melons best used alone.

# Melons best used alone.

# Sprouts—Combinations.

# Sprouts—Combinations.

# Milk, Yogurt, Clabber—Combinations.  22.6. Question & Answers  I’ve heard that food combining is an individual matter. Why can’t I ignore it unless and until I have symptoms?  That’s the rationale of many people, especially people who stay on conventional diets and eat junk foods. Is it better to avoid damage to your body, or would you rather wait until damage is done, and then try to correct it? Most people already have damaged their bodies long before symptoms appear. It would be much more prudent and sensible to take the best possible care, as soon as you can, of the only body you will ever have in this life, rather than to wait until the road back is long and arduous, and when you would probably have to start with a prolonged fast.  You say an occasional deviation is not too important. How often is occasional?  “Occasional”, or infrequent, means different things to different people. A man once said to me, “I eat meat occasionally,” and when I asked him how often, he said he eats it once a day. If you do something unwise even once a week, I would call that regularly rather than infrequently. Once a month is less frequently, of course, and might be tolerated fairly well by a healthy body. Actually, the degree of harm- fulness of a dietary indiscretion depends on the extent of your deviation and the state of your health. Are you speaking of bending the food combining rules, or do you mean going to a restaurant and gorging on a conventional meal? And, what is even more important, can you afford to deviate? If you are having problems, you would be foolish to do things that can only make those problems worse. For most people who feel they can “afford” to “deviate” “occasionally”, it would be best to save such deviations for occasions when they find themselves in unusual situations when such a choice is the lesser evil.  You say not to have more than one concentrated food (protein, starch, sweet fruit) at a meal. Is it all right to have some meals without any concentrated food?  Yes, an excellent choice for the first meal of the day (for most people) is melon or juicy fruit only. Yet, some concentrated foods, especially concentrated proteins, have a place in the food program (See Mono Diets, Lesson No. 23). Starch meals are less important, and dried sweet fruit should be used sparingly. Including con- centrated protein foods (usually nuts and seeds) in some of the meals enables the body to obtain a balance of the nutrients it needs. (See sample menus, Lesson No. 23)  I seem to lose weight on an all-raw-food diet, but hold a better weight if I eat some cooked food.  Usually, persistent adherence to an all-raw-food diet eventually results in im- provement of assimilation, and one gradually puts on, and retains, more weight. However, if you have a tendency to be thin, or if some impairments cannot be com-

# Milk, Yogurt, Clabber—Combinations.

 

pletely overcome, you may have to settle for a leveling off at a weight lower than you prefer. If you feel well, the best thing to do is ignore your weight. In some in- stances, for emotional or physical reasons, it may be advisable to use a small per- centage of cooked food. But most people will be much better off if they can decide to stay with an all-raw-food diet. Those who are convinced that they maintain better weight, feel better or have more energy if they use some cooked starches, legumes or grains, will probably be happier on an 80-90 percent raw-food diet.

Article #1: Skin problems? Tell me about them! By Richard Hill

I’ve heard that food combining is an individual matter. Why can’t I ignore it unless and until I have symptoms?  That’s the rationale of many people, especially people who stay on conventional diets and eat junk foods. Is it better to avoid damage to your body, or would you rather wait until damage is done, and then try to correct it? Most people already have damaged their bodies long before symptoms appear. It would be much more prudent and sensible to take the best possible care, as soon as you can, of the only body you will ever have in this life, rather than to wait until the road back is long and arduous, and when you would probably have to start with a prolonged fast.  You say an occasional deviation is not too important. How often is occasional?  “Occasional”, or infrequent, means different things to different people. A man once said to me, “I eat meat occasionally,” and when I asked him how often, he said he eats it once a day. If you do something unwise even once a week, I would call that regularly rather than infrequently. Once a month is less frequently, of course, and might be tolerated fairly well by a healthy body. Actually, the degree of harm- fulness of a dietary indiscretion depends on the extent of your deviation and the state of your health. Are you speaking of bending the food combining rules, or do you mean going to a restaurant and gorging on a conventional meal? And, what is even more important, can you afford to deviate? If you are having problems, you would be foolish to do things that can only make those problems worse. For most people who feel they can “afford” to “deviate” “occasionally”, it would be best to save such deviations for occasions when they find themselves in unusual situations when such a choice is the lesser evil.  You say not to have more than one concentrated food (protein, starch, sweet fruit) at a meal. Is it all right to have some meals without any concentrated food? Yes, an excellent choice for the first meal of the day (for most people) is melon or juicy fruit only. Yet, some concentrated foods, especially concentrated proteins, have a place in the food program (See Mono Diets, Lesson No. 23). Starch meals are less important, and dried sweet fruit should be used sparingly. Including con- centrated protein foods (usually nuts and seeds) in some of the meals enables the body to obtain a balance of the nutrients it needs. (See sample menus, Lesson No. 23)  I seem to lose weight on an all-raw-food diet, but hold a better weight if I eat some cooked food.  Usually, persistent adherence to an all-raw-food diet eventually results in im- provement of assimilation, and one gradually puts on, and retains, more weight. However, if you have a tendency to be thin, or if some impairments cannot be completely overcome, you may have to settle for a leveling off at a weight lower than you prefer. If you feel well, the best thing to do is ignore your weight. In some in- stances, for emotional or physical reasons, it may be advisable to use a small per- centage of cooked food. But most people will be much better off if they can decide to stay with an all-raw-food diet. Those who are convinced that they maintain better weight, feel better or have more energy if they use some cooked starches, legumes or grains, will probably be happier on an 80-90 percent raw-food diet.

Perhaps I was vain, but having my face covered with red, or red and yellow oozing lumps made me a little self-conscious and depressed. The old platitude, “Beauty comes from the inside” sounded nice, but talking with people and FEELING their eyes on the big “honker” on my nose or that “headlight” on my chin didn’t do much for my self- confidence, especially if I was talking to a girl I was hoping to impress. All this may sound like teenage trauma. But I was almost 27 years old and things were worse than ever. This wasn’t my only problem. I was plagued with hay fever, migraine headaches, prostate trouble, poor vision and several other complaints. But my pizza-like complex- ion was my main concern and secret shame.

Perhaps I was vain, but having my face covered with red, or red and yellow oozing lumps made me a little self-conscious and depressed. The old platitude, “Beauty comes from the inside” sounded nice, but talking with people and FEELING their eyes on the big “honker” on my nose or that “headlight” on my chin didn’t do much for my self- confidence, especially if I was talking to a girl I was hoping to impress. All this may sound like teenage trauma. But I was almost 27 years old and things were worse than ever. This wasn’t my only problem. I was plagued with hay fever, migraine headaches, prostate trouble, poor vision and several other complaints. But my pizza-like complex- ion was my main concern and secret shame.

I hope anyone with a similar, or any, health problem will take time to look into Nat- ural Hygiene. I had to try everything else first. Maybe someone out there, who reads this, will be able to skip some disappointments and start in on a new, healthy life. I’ll be glad to talk and write and answer questions for anyone who asks for help. This way, by passing the word along, I hope to pay back a little of the joy I have received through Natural Hygiene.

I hope anyone with a similar, or any, health problem will take time to look into Nat- ural Hygiene. I had to try everything else first. Maybe someone out there, who reads this, will be able to skip some disappointments and start in on a new, healthy life. I’ll be glad to talk and write and answer questions for anyone who asks for help. This way, by passing the word along, I hope to pay back a little of the joy I have received through Natural Hygiene.

The above article is reprinted from Naturally, the Hygienic Way. Article #2: The Hygienic Diet By Dr. Alec Burton

'''''The above article is reprinted from Naturally, the Hygienic Way.'''''

I have never liked the term “The Hygienic Diet.” It implicitly suggests a diet designed for everyone which is specific, inflexible and stereotyped. Hygienically, diet represents a means of affording the organism adequate nourishment and, in order to accomplish this, there may be a thousand different diets which will provide the necessary materials of use in adequate proportions. Diet is merely a vehicle that provides the nutrients the body requires for the maintenance of its health and life. Diet does not cure disease. Diet

I have never liked the term “The Hygienic Diet.” It implicitly suggests a diet designed for everyone which is specific, inflexible and stereotyped. Hygienically, diet represents a means of affording the organism adequate nourishment and, in order to accomplish this, there may be a thousand different diets which will provide the necessary materials of use in adequate proportions. Diet is merely a vehicle that provides the nutrients the body requires for the maintenance of its health and life. Diet does not cure disease. Diet

* Eating refined and processed food

* Eating refined and processed food

* Eating foods that have been significantly chemically manipulated

* Eating foods that have been significantly chemically manipulated

* Excessive consumption of concentrated food I personally view the diet containing a large proportion of fresh raw fruits and veg- etables accompanied by 3 to 4 ozs. of concentrated protein as being the most satisfactory. The diet may have to be manipulated in various ways, in disease and during the process of recovery. What I am here discussing represents certain basic principles of dietetics which are generally applicable to the sound and healthy. The diet of the invalid may have to be modified considerably and frequently as their strength and weakness alternate, as the energy ebbs and flows, as the needs fluctuate from day to day. Considerable knowl- edge and skill is required in order to feed the sick adequately without imposing nutrition- al burdens which prove enervating and contribute to the misery of the sufferer. In acute disease it is relatively simple: abstain from food, i.e. fast. But in the case of the chronic sufferer, the problem is far more complex. Fasting may be employed, but there are limits to its practical nutritional reserves, and the extent of the toxemic load. Very few chronic sufferers are likely to recover during a fast. The fast merely provides a foundation for the reconstruction of health and in some cases it may require several fasts to provide this foundation, and the periods of feeding in between are most crucial. Progress may be inhibited if mistakes are frequent and serious. Correct feeding after the fast in recovery from chronic disease is an extremely critical and sensitive process requiring an accu- rate assessment of the nutritional needs and capacities of the invalid, and whilst there can be no mathematical accuracy applied to the provision of nutrients, it must always be kept clearly in mind that we do not nourish the organism by providing nutrients but by providing foods. The organism is constructed to ingest and digest foods and thereby assimilate nutrients. We do not secure health by feeding nutrients but by providing foods which contain nutrients. The difficulty is encountered in providing the right food in the proper proportion under the correct conditions, at a time when the organism is capable of using them. People phone me and ask “Can I eat fried potatoes? Fat and starch are all right to- gether?” Now there are two points I wish to stress here:

* Excessive consumption of concentrated food

I personally view the diet containing a large proportion of fresh raw fruits and veg- etables accompanied by 3 to 4 ozs. of concentrated protein as being the most satisfactory. The diet may have to be manipulated in various ways, in disease and during the process of recovery. What I am here discussing represents certain basic principles of dietetics which are generally applicable to the sound and healthy. The diet of the invalid may have to be modified considerably and frequently as their strength and weakness alternate, as the energy ebbs and flows, as the needs fluctuate from day to day. Considerable knowl- edge and skill is required in order to feed the sick adequately without imposing nutrition- al burdens which prove enervating and contribute to the misery of the sufferer. In acute disease it is relatively simple: abstain from food, i.e. fast. But in the case of the chronic sufferer, the problem is far more complex. Fasting may be employed, but there are limits to its practical nutritional reserves, and the extent of the toxemic load. Very few chronic sufferers are likely to recover during a fast. The fast merely provides a foundation for the reconstruction of health and in some cases it may require several fasts to provide this foundation, and the periods of feeding in between are most crucial. Progress may be inhibited if mistakes are frequent and serious. Correct feeding after the fast in recovery from chronic disease is an extremely critical and sensitive process requiring an accu- rate assessment of the nutritional needs and capacities of the invalid, and whilst there can be no mathematical accuracy applied to the provision of nutrients, it must always be kept clearly in mind that we do not nourish the organism by providing nutrients but by providing foods. The organism is constructed to ingest and digest foods and thereby assimilate nutrients. We do not secure health by feeding nutrients but by providing foods which contain nutrients. The difficulty is encountered in providing the right food in the proper proportion under the correct conditions, at a time when the organism is capable of using them.

# Combinationsarearefinementoffoodreform,notabasicprinciple.Therulesoffood combining are subordinate to eating the right food, and

# Combinationsarearefinementoffoodreform,notabasicprinciple.Therulesoffood combining are subordinate to eating the right food, and

# I did not make the laws of life and I cannot make any special dispensations.

# I did not make the laws of life and I cannot make any special dispensations.

People will argue that they are in some way special, the usual laws of life have to be “bent” a little in their case. These are all the subterfuges of compromise. There are only two types which are special, male and female. There are special periods such as infancy, pregnancy and lactation, but this does not mean that lettuce and apples are good at one time and fish and chips at another. Such periods require modifications of feeding but not of food. The exception is infancy when the infant secures his fruits, vegetables and nuts through his mother. He is eating them indirectly instead of directly.

People will argue that they are in some way special, the usual laws of life have to be “bent” a little in their case. These are all the subterfuges of compromise. There are only two types which are special, male and female. There are special periods such as infancy, pregnancy and lactation, but this does not mean that lettuce and apples are good at one time and fish and chips at another. Such periods require modifications of feeding but not of food. The exception is infancy when the infant secures his fruits, vegetables and nuts through his mother. He is eating them indirectly instead of directly.

Article #3: Food Combining By Dr. Herbert M. Shelton

== Article #3: Food Combining By Dr. Herbert M. Shelton ==

 

Instead of confining himself to the compounds or combinations that are turned out by nature, man turns out compounds and combinations of his own, a thing that no other an- imal in nature does. The animal makes a meal on whatever his instincts demand at the time and does not fill up on many kinds of food at a meal. The general rule, to which there may be an occasional exception (I have failed to find one), is for them to get but one food at a meal. Even the most simple things mixed together are not as good as they would be if taken separately. For it is only thus that we can eat as little or as much of a particular food as the body demands.

Instead of confining himself to the compounds or combinations that are turned out by nature, man turns out compounds and combinations of his own, a thing that no other an- imal in nature does. The animal makes a meal on whatever his instincts demand at the time and does not fill up on many kinds of food at a meal. The general rule, to which there may be an occasional exception (I have failed to find one), is for them to get but one food at a meal. Even the most simple things mixed together are not as good as they would be if taken separately. For it is only thus that we can eat as little or as much of a particular food as the body demands.

Tilden recommended eating the banana alone. He especially enjoined milk with this fruit, but said that it does not seem to go well with any other food. Although bananas do not give any special difficulty in digestion, if eaten with other sweet fruits, such as dates or sweet grapes, the same cannot be said for melons, which should be eaten alone. It is probably a great misfortune that we do not always feel the direct effects of imprudent eating immediately following a meal. For example, there are large numbers of people who have discomfort, even great discomfort following a meal in which melons are eat- en with other foods; but there are many others who do not. This latter group can see no connection between their life of imprudent eating and the breakdown of their health in years. Their apparent impunity prompts them to defy all the same rules of life.

Tilden recommended eating the banana alone. He especially enjoined milk with this fruit, but said that it does not seem to go well with any other food. Although bananas do not give any special difficulty in digestion, if eaten with other sweet fruits, such as dates or sweet grapes, the same cannot be said for melons, which should be eaten alone. It is probably a great misfortune that we do not always feel the direct effects of imprudent eating immediately following a meal. For example, there are large numbers of people who have discomfort, even great discomfort following a meal in which melons are eat- en with other foods; but there are many others who do not. This latter group can see no connection between their life of imprudent eating and the breakdown of their health in years. Their apparent impunity prompts them to defy all the same rules of life.

Article #4: Protein-Starch Combinations by Dr. Herbert M. Shelton

== Article #4: Protein-Starch Combinations by Dr. Herbert M. Shelton ==

 

At frequent intervals, some chemist or physician comes forward with the announcement that there is nothing to the idea that people have better health if they do not combine starch and protein foods in the same meal. They are sure to tell us that laboratory exper- iments show that digestion is carried out almost as quickly where these foods are com- bined as where only one is taken at a time. They are likely to add that experiments with certain patients verify this opinion of theirs.

At frequent intervals, some chemist or physician comes forward with the announcement that there is nothing to the idea that people have better health if they do not combine starch and protein foods in the same meal. They are sure to tell us that laboratory exper- iments show that digestion is carried out almost as quickly where these foods are com- bined as where only one is taken at a time. They are likely to add that experiments with certain patients verify this opinion of theirs.

For good digestion, let us eat our proteins and starches at separate meals.

For good digestion, let us eat our proteins and starches at separate meals.

Article #5: Basic Considerations In Food Combining By Virginia

== Article #5: Basic Considerations In Food Combining By Virginia ==

 

Vetrano, B.Sc.

Vetrano, B.Sc.