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Application Of Food Combining Principles (view source)
Revision as of 21:01, 29 April 2021
, 21:01, 29 April 2021→Lesson 23 - Application Of Food Combining Principles
= Lesson 23 - Application Of Food Combining Principles =
= Lesson 23 - Application Of Food Combining Principles =
== The Food Combining System ==
Most of the food combining rules were first set down long ago by such Hygienic pio- neers as Doctors John H. Tilden and William Howard Hay, and they have been tested in practice by modern Hygienic doctors and many thousands of lay people. This empiri- cal testing has resulted in some modifications of the original food combining principles. Other modifications continue to be evaluated as “gray” areas and are studied and tested.
Most of the food combining rules were first set down long ago by such Hygienic pio- neers as Doctors John H. Tilden and William Howard Hay, and they have been tested in practice by modern Hygienic doctors and many thousands of lay people. This empiri- cal testing has resulted in some modifications of the original food combining principles. Other modifications continue to be evaluated as “gray” areas and are studied and tested.
This lesson discusses meal-planning principles and their application. You will be given all the details you will need in order to learn to apply these principles. This lesson will also lead you through numerous examples of the correct application of each of the food combining rules that were discussed in Lesson 22.
This lesson discusses meal-planning principles and their application. You will be given all the details you will need in order to learn to apply these principles. This lesson will also lead you through numerous examples of the correct application of each of the food combining rules that were discussed in Lesson 22.
== Planning Meals ==
Meal planning advice is intended merely as a guide to enable the individual to work out his own menus. The object is to understand the principles of food combining so that you (and your students) will be independent and never at a loss, no matter where, in preparing meals from the foods at hand.
Meal planning advice is intended merely as a guide to enable the individual to work out his own menus. The object is to understand the principles of food combining so that you (and your students) will be independent and never at a loss, no matter where, in preparing meals from the foods at hand.
Study the daily menus in this lesson, compare them with Dr. Shelton’s and others, if you wish and determine, by experimentation, which daily meal plan is best for you.
Study the daily menus in this lesson, compare them with Dr. Shelton’s and others, if you wish and determine, by experimentation, which daily meal plan is best for you.
=== Your Daily Food Program ===
Breakfast: Starting with breakfast, you have three ways to go, with many variations of these three basic choices. The first choice—the best choice for most people—is the “no-breakfast plan.” That would mean you would be eating only twice daily.
Breakfast: Starting with breakfast, you have three ways to go, with many variations of these three basic choices. The first choice—the best choice for most people—is the “no-breakfast plan.” That would mean you would be eating only twice daily.
The third breakfast choice is for people who find that they do better with a more sub- stantial breakfast. This is preferred by some men (and also a few women), and especially by individuals who will be away from home during the day and will perhaps be unable to obtain good food conveniently. This plan might also be preferred by those who find that they feel better if they eat some protein early in the day—notably, people who might have the problem of low blood sugar (hypoglycemia). However, many people who have had hypoglycemia (or have been diagnosed as hypoglycemics) have successfully pro- gressed to the two-meal-a-day plan.
The third breakfast choice is for people who find that they do better with a more sub- stantial breakfast. This is preferred by some men (and also a few women), and especially by individuals who will be away from home during the day and will perhaps be unable to obtain good food conveniently. This plan might also be preferred by those who find that they feel better if they eat some protein early in the day—notably, people who might have the problem of low blood sugar (hypoglycemia). However, many people who have had hypoglycemia (or have been diagnosed as hypoglycemics) have successfully pro- gressed to the two-meal-a-day plan.
This more substantial breakfast might consist of citrus or other acid fruit, such as pineapple or strawberries followed by raw, unsalted nuts and/or seeds. It might be ad- visable to wait thirty minutes or longer before eating the nuts, to allow the sugars in the fruit a chance to leave the stomach. This is a precaution often taken by people with im- paired digestions. Maximum amounts of fruit in such a meal should be about half the quantities used when eating only the fruit. Two to four ounces of nuts and/or seeds may be used. Lettuce and/or celery would be an excellent addition to this meal.
This more substantial breakfast might consist of citrus or other acid fruit, such as pineapple or strawberries followed by raw, unsalted nuts and/or seeds. It might be advisable to wait thirty minutes or longer before eating the nuts, to allow the sugars in the fruit a chance to leave the stomach. This is a precaution often taken by people with im- paired digestions. Maximum amounts of fruit in such a meal should be about half the quantities used when eating only the fruit. Two to four ounces of nuts and/or seeds may be used. Lettuce and/or celery would be an excellent addition to this meal.
This type of more substantial breakfast, or brunch, might be more advantageously used around noon, rather than early in the morning, if the circumstances permit, and if you are willing to postpone eating until after you have done something to “earn” your meal.
This type of more substantial breakfast, or brunch, might be more advantageously used around noon, rather than early in the morning, if the circumstances permit, and if you are willing to postpone eating until after you have done something to “earn” your meal.
If you are still using cooked food, it is better to eat it in the evening, after the day’s work is done, when you may rest and relax, and accomplish better digestion. Many peo- ple have a tendency to overeat of the cooked food—so eat a large salad first; this may help you to eat more conservative amounts of cooked food. Try to avoid second helpin- gs, and stop before you feel stuffed. In any event, it is preferable to eat raw food before cooked food, juicy food before dry food, and easy-to-digest food before foods that need more time for digestion (such as starches, proteins and fats).
If you are still using cooked food, it is better to eat it in the evening, after the day’s work is done, when you may rest and relax, and accomplish better digestion. Many peo- ple have a tendency to overeat of the cooked food—so eat a large salad first; this may help you to eat more conservative amounts of cooked food. Try to avoid second helpin- gs, and stop before you feel stuffed. In any event, it is preferable to eat raw food before cooked food, juicy food before dry food, and easy-to-digest food before foods that need more time for digestion (such as starches, proteins and fats).
=== Sequence of Eating ===
It is true that all the food will be mixed in the stomach, but the so-called “Ideal Order of Eating” is helpful to some extent.
It is true that all the food will be mixed in the stomach, but the so-called “Ideal Order of Eating” is helpful to some extent.
As previously indicated, exceptions to this arbitrary “eating order” are not serious. After all, it does all go into the same stomach, and is quickly combined into a mobile mixture, the chyme.
As previously indicated, exceptions to this arbitrary “eating order” are not serious. After all, it does all go into the same stomach, and is quickly combined into a mobile mixture, the chyme.
=== Rules for Drinking ===
Drink no beverage except pure water, only when thirsty, and not with meals, as drinking at meal time dilutes the digestive juices and retards digestion. Most beverages commonly consumed are loaded with harmful substances, interfere with the digestion and assimilation of foods, and may be addictive and destructive of vital organs.
Drink no beverage except pure water, only when thirsty, and not with meals, as drinking at meal time dilutes the digestive juices and retards digestion. Most beverages commonly consumed are loaded with harmful substances, interfere with the digestion and assimilation of foods, and may be addictive and destructive of vital organs.
Pure water from a rock spring is excellent; fresh rain water (if it could be gathered unpolluted) and distilled water are best. More detailed information about water, bever- ages and drinking are given in another lesson.
Pure water from a rock spring is excellent; fresh rain water (if it could be gathered unpolluted) and distilled water are best. More detailed information about water, bever- ages and drinking are given in another lesson.
=== Modifications ===
People with efficient digestions can withstand modifications more freely; people with impaired digestions need to utilize as ideal an eating pattern as possible.
People with efficient digestions can withstand modifications more freely; people with impaired digestions need to utilize as ideal an eating pattern as possible.
=== Cooked Foods ===
No cooked food could even come close to the nutritional value of foods which are used as they grow in the garden and orchard. If you do use some cooked foods, choose the best available and prepare them conservatively and correctly. Lessons 24, 25 and 26 will help in the selection, storage, preparation and serving of foods for the best nour- ishment. This lesson will simply provide a preliminary outline of foods which may be cooked.
No cooked food could even come close to the nutritional value of foods which are used as they grow in the garden and orchard. If you do use some cooked foods, choose the best available and prepare them conservatively and correctly. Lessons 24, 25 and 26 will help in the selection, storage, preparation and serving of foods for the best nour- ishment. This lesson will simply provide a preliminary outline of foods which may be cooked.
We must think in terms of careful consideration of the needs of the individual. It is important to see each person in relationship to his emotional as well as his physical needs, and in relationship to his total life situation.
We must think in terms of careful consideration of the needs of the individual. It is important to see each person in relationship to his emotional as well as his physical needs, and in relationship to his total life situation.
== Daily Menus ==
=== Salads ===
Eat as much salad as you want—but don’t stuff yourself. Use one or two varieties of lettuce from among the dark garden varieties, such as Romaine, Bibb, Boston, leaf or any garden lettuce (except iceberg). Endive or escarole may be included as a variety of lettuce, if it is not bitter. In addition to the lettuce, choose two or three salad vegetables from among the following: celery, cabbage, cucumber, sweet pepper, or any young, ten- der greens (kale, turnip, dandelion, collard). Broccoli flowerets and leaves are particu- larly good salad vegetables. Cauliflower flowerets are also very good in the salad. Green beans, peas, chayote, zucchini or yellow summer squash are good choices when young and tender. Raw carrots or sweet potato may be used except with a protein meal; tomato may be used except with a starch meal.
=== Four Weeks of Menus ===
=== Two Weeks of All-Raw-Food Menus - First Week ===
{| class="wikitable"
| colspan="4" rowspan="1" |Breakfast Lunch Supper
|-
{| class="wikitable"
| colspan="4" rowspan="1" |Breakfast Lunch Supper
|-
|Sunday
|Sunday
|Strawberries
|Strawberries
|Salad Tomatoes Alfalfa sprouts Pecans
|Salad Tomatoes Alfalfa sprouts Pecans
|}
|}
=== All-Raw-Food Menus - Second Week ===
{| class="wikitable"
{| class="wikitable"
| colspan="4" rowspan="1" |Breakfast Lunch Supper
| colspan="4" rowspan="1" |Breakfast Lunch Supper
Tomato Alfalfa sprouts Almonds
Tomato Alfalfa sprouts Almonds
|}
|}
=== Menus Which Include Some Cooked Food - First Week ===
{| class="wikitable"
{| class="wikitable"
| colspan="4" rowspan="1" |Breakfast Lunch Supper
| colspan="4" rowspan="1" |Breakfast Lunch Supper
| colspan="4" rowspan="1" |* Sweet potatoes may be eaten raw, but white potatoes should not. It is advisable to dextrinize the starch in white potatoes, by cooking, to render them suitable as food.
| colspan="4" rowspan="1" |* Sweet potatoes may be eaten raw, but white potatoes should not. It is advisable to dextrinize the starch in white potatoes, by cooking, to render them suitable as food.
|}
|}
=== Menus Which Include Some Cooked Food - Second Week ===
{| class="wikitable"
{| class="wikitable"
| colspan="4" rowspan="1" |Breakfast Lunch Supper
| colspan="4" rowspan="1" |Breakfast Lunch Supper
(Buckwheat groats) or (Wild rice casserole) or (Millet casserole)
(Buckwheat groats) or (Wild rice casserole) or (Millet casserole)
|}
|}
=== Recap of Concentrated Foods in Sample Menus (Number of Times Used Each Week) ===
Raw Food Menus Menus With Some Cooked Food
Raw Food Menus Menus With Some Cooked Food
{| class="wikitable"
{| class="wikitable"
|2
|2
|}
|}
== Mono Meals And Mono Diets ==
Primitive man, in his pristine life in the forest, probably ate one food at a time, de- pending upon the availability of the food. Eating only one food at a meal is known as a monotrophic meal. If all meals over a period of time consist of a single food, such as oranges or grapes or watermelon, this would be called a monotrophic or “mono” diet.
Primitive man, in his pristine life in the forest, probably ate one food at a time, de- pending upon the availability of the food. Eating only one food at a meal is known as a monotrophic meal. If all meals over a period of time consist of a single food, such as oranges or grapes or watermelon, this would be called a monotrophic or “mono” diet.
=== Advantages of Mono Meals ===
There are advantages to the use of monotrophic meals, and it is recommended that at least the first meal of the day be a mono meal and preferably be of one kind of juicy fruit or melon. Obviously, the digestion of a mono meal would not be subject to the adaptation problems that are sometimes experienced (even to a minimal degree) when
There are advantages to the use of monotrophic meals, and it is recommended that at least the first meal of the day be a mono meal and preferably be of one kind of juicy fruit or melon. Obviously, the digestion of a mono meal would not be subject to the adaptation problems that are sometimes experienced (even to a minimal degree) when
so-called compatible foods are combined. For instance, even when several subacid fruits are combined, there may be subtle or overt differences in degrees of alkalinity or acidity, or in liquid or sugar content, or in digestion time. Most fruits lend themselves very well to monotrophic meals. It would be advantageous to program at least one mono meal dai- ly—for the first food of the day.
so-called compatible foods are combined. For instance, even when several subacid fruits are combined, there may be subtle or overt differences in degrees of alkalinity or acidity, or in liquid or sugar content, or in digestion time. Most fruits lend themselves very well to monotrophic meals. It would be advantageous to program at least one mono meal dai- ly—for the first food of the day.
=== Mono Diets Not Recommended for Regular Use ===
I do not endorse the use of a monotrophic diet for extended periods or regularly for several days every week, nor do I endorse the regular or extended use of a diet consist- ing of all monotrophic meals, i.e., each meal consisting of a single food, e.g., one kind of melon for one meal, grapes for another meal, romaine lettuce for another meal, alfalfa sprouts for another meal. I do not believe this would be conducive to optimal nutrition, nor do I believe that all types of Hygienic foods lend themselves optimally to this usage. For example, romaine lettuce and nuts or seeds combine well; this combination has been observed to produce more efficient digestion of both foods.
I do not endorse the use of a monotrophic diet for extended periods or regularly for several days every week, nor do I endorse the regular or extended use of a diet consist- ing of all monotrophic meals, i.e., each meal consisting of a single food, e.g., one kind of melon for one meal, grapes for another meal, romaine lettuce for another meal, alfalfa sprouts for another meal. I do not believe this would be conducive to optimal nutrition, nor do I believe that all types of Hygienic foods lend themselves optimally to this usage. For example, romaine lettuce and nuts or seeds combine well; this combination has been observed to produce more efficient digestion of both foods.
The alkaline properties of vegetable and nut proteins help to maintain the acid-alka- line balance of the body. Thus, correct eating (and exercise) are the keys in maintaining the acid-alkaline balance. Eating vegetables helps to maintain your acid-alkaline balan- ce. If only fruits are eaten, the balance tends to swing to the alkaline side eating only proteins swings it to the acid side. Bananas are neutral if you are in good health, but oth- erwise they are slightly alkaline.
The alkaline properties of vegetable and nut proteins help to maintain the acid-alka- line balance of the body. Thus, correct eating (and exercise) are the keys in maintaining the acid-alkaline balance. Eating vegetables helps to maintain your acid-alkaline balan- ce. If only fruits are eaten, the balance tends to swing to the alkaline side eating only proteins swings it to the acid side. Bananas are neutral if you are in good health, but oth- erwise they are slightly alkaline.
=== Monotrophic Diets as “Elimination Diets” ===
“Elimination diets,” which can be mono-diets, are often referred to under the mis- nomers “juice fasts” or “fruit fasts.” Diets that are not stressful on the body and allow it to better perform its eliminative functions are sometimes useful when urgent symp- toms require the temporary cessation of normal food intake, and it is not possible to go to bed and fast. However, the substitution of a long-term juice or fruit diet, when a fast is indicated, may be unwise and wasteful of the body’s energy, because this does not accomplish the striking long-term benefits of the fast with nothing but distilled water. Nevertheless, a temporary juice diet or fruit diet may be indicated in some cases. If seri- ous problems exist, a professional Hygienist can help to make this choice or decision.
“Elimination diets,” which can be mono-diets, are often referred to under the mis- nomers “juice fasts” or “fruit fasts.” Diets that are not stressful on the body and allow it to better perform its eliminative functions are sometimes useful when urgent symp- toms require the temporary cessation of normal food intake, and it is not possible to go to bed and fast. However, the substitution of a long-term juice or fruit diet, when a fast is indicated, may be unwise and wasteful of the body’s energy, because this does not accomplish the striking long-term benefits of the fast with nothing but distilled water. Nevertheless, a temporary juice diet or fruit diet may be indicated in some cases. If seri- ous problems exist, a professional Hygienist can help to make this choice or decision.
As you can see, the uses of monotrophic diets are limited. (See Dr. Vetrano’s article “Mono-Eliminating Diets”.)
As you can see, the uses of monotrophic diets are limited. (See Dr. Vetrano’s article “Mono-Eliminating Diets”.)
== Application Of The Food Combining Rules ==
You will note that the discussion of a particular food combining rule will frequently overlap and dovetail with other food combining rules, since they are all closely interrelated.
Since starch digestion begins in the mouth with the action there of the enzyme ptyalin and requires an alkaline or neutral medium—while protein digestion begins in the stomach, where acid enzymes are secreted when protein is eaten—the first two and most important food combining rules seem obvious.
=== Carbohydrates with Acids or Proteins ===
# Never eat carbohydrate foods and acid foods at the same meal.
# Never eat a concentrated protein and a concentrated carbohydrate at the same meal. Carbohydrates include starches, sugars and cellulose. Lesson 22 demonstrated in great detail how incompatible combinations such as protein with carbohydrates reduce and inhibit the efficiency of digestive enzymes and subject the foods to decomposition in the digestive tract. Some illustrations of combinations at the same meal which can produce this abortive effect are:
* Potatoes or other starchy vegetables with tomatoes or other fruit
* Starchy vegetables with nuts or other concentrated proteins
* Grains or legumes with tomatoes or other fruit
* Grains or legumes with nuts or other concentrated proteins This means that when people eat meat and potatoes together, or a meat sandwich, they are not only consuming foods that cause problems when eaten separately (meat, bread), they are also compounding the problem by ingesting them at the same meal with foods that require different conditions for digestion. Tomatoes (acid fruit without the sugar content of other acid fruits) may be used with the vegetable salad or with any green or nonstarchy vegetable. They may also be eaten with protein/fat foods like nuts, cheese and avocados. This seems to contradict Food Combining Rule No. 6, prohibiting the acid-protein combination. However, in actual practice, most Hygienists do use tomatoes with nuts and avocados rather freely. Both Dr. Shelton and Dr. Vetrano have come to consider these combinations acceptable and even desirable. But Food Combining Rules Nos. 1 and 2 are extremely important, and there is gen- eral agreement among Hygienic professional and lay people that acids should not be used with starches nor with foods which combine concentrated starches with concentrat- ed proteins (grains, legumes). Since soy beans are higher in protein and fat, but lower in carbohydrates than other beans, there might be some possibility of combining them with tomatoes. I have experi- mented with this combination and have rejected it for my own use. Any meal which includes cooked starches, or any cooked food, should begin with a large green salad. If you do use cooked foods, you should always use some raw food at the same meal, preferably as the first course. Foods in the slightly starchy category, such as carrots, are best used with starchy veg- etables like potatoes. When eating starch/protein foods, such as rice or beans, it is best to use green or nonstarchy vegetables only. Green and nonstarchy vegetables contain very small amounts of proteins and carbohydrates, and thus will not further complicate the digestion of the combination foods.
=== Some Examples of Percentages of Protein and Carbohydrate Content Of Various Categories of Foods ===
{| class="wikitable"
| colspan="2" rowspan="1" |Protein Carbohydrate Content Content
|-
| colspan="1" rowspan="3" |Concentrated Protein Foods:
|Almonds 18.6% 19.5%
|-
|Sunflower Seeds 24% 19.9%
|-
|Cashews 17.2% 29.3%
23.5.11 Menus That Violate Food Combining Rule No. 5 Fats with Other Foods 23.5.12 Acid-Protein Combinations
|-
| colspan="1" rowspan="3" |Starch/Protein Foods
|Brown Rice 7.5% 77.4%
|-
|Wild Rice 14.1% 75.3%
|-
|Fresh Coconut 3.5% 9.4% Meat
|-
| colspan="2" rowspan="1" |Starchy Vegetables Yam 2.1% 23.2% Potato 2.1% 17.1%
|-
| colspan="1" rowspan="2" |Mildly Starchy Vegetables
|Winter Squash 1.4% 12.4%
|-
|Carrot 1.1% 9.7%
|-
| colspan="1" rowspan="3" |Nonstarchy Vegetables
|Cauliflower 2.7% 5.2%
|-
|Summer Squash 1.1% 4.2%
|-
|Romaine Lettuce 1.3% 3.5%
|-
| colspan="2" rowspan="1" |Sweet Fruits Banana 1.1% 22.2% Dried Date 2.2% 72.9%
|-
| colspan="2" rowspan="1" |Subacid Fruits Apple .2% 14.1% Peach .6% 9.7%
|-
| colspan="2" rowspan="1" |Acid Fruits Orange 1.0% 12.2% Pineapple .3% 13.7%
|}
Composition and Facts About Foods, by Ford Heritage, lists the protein and carbo- hydrate content of most common foods. You need not become an expert on these fine points, unless that is your desire. The food classification and food combining charts in this lesson will be adequate to help you to become enough of an expert in the food com- bining system to enable you to plan properly combined meals, and to teach others to do the same.
=== Examples of Menus That Do Not Violate Food Combining Rules No. 1 and 2 ===
# No Carbohydrate with Acid
# No Carbohydrate with Protein Carbohydrate Menus (No Acid or Protein) Protein Menus (No Carbohydrates)
Bibb lettuce
Celery
Cucumber
Sweet potatoes (raw or cooked) Water chestnuts
Romaine lettuce Celery Tomatoes
Raw broccoli Pecans
Romaine lettuce
Sweet pepper
Edible pod peas
Sweet corn (raw or steamed)
Boston lettuce
Raw carrots
Brussels sprouts (raw or steamed) Potatoes (steamed or baked)
Celery or cabbage
Raw turnips
Green beans (raw or steamed) Raw yellow squash
Cooked rice
Boston lettuce
Sweet red pepper Tomatoes
Kale (raw or steamed) Sprouted sunflower seeds
Young, sweet cabbage Cucumber
Alfalfa sprouts Tomatoes
Cashews
Ruby leaf lettuce Celery
Raw zucchini squash Soy bean sprouts
=== Examples of Menus That Violate Food Combining Rules No. 1 and 2 ===
# No Carbohydrate with Acid
# No Carbohydrate with Protein
Boston lettuce Sweet pepper *Tomatoes *Sweet potatoes
Bibb lettuce Celery *Peaches *Sweet corn *Almonds
NO-NO! (Acid with starch)
NO-NO! (Starch with protein, fruit with starch, fruit with protein)
Romaine lettuce
NO-NO! (Acid fruit with starch)
Celery
Broccoli
<nowiki>*</nowiki>Oranges
<nowiki>*</nowiki>Jerusalem artichoke
Cabbage Cucumber *Tomatoes *Lentil sprouts *Rice
Leaf lettuce Celery *Dates *Pecans
Cabbage
Celery
Alfalfa sprouts *Potatoes *Sunflower seeds
Bibb lettuce Cucumber Sweet pepper *Millet *Cashews
Ruby leaf lettuce Cabbage
NO-NO! (Two combination starch/protein foods; acid with combination foods)
NO-NO! (Sweet fruit with Protein)
NO-NO! (Starch with protein)
NO-NO! (Protein with combination starch/protein food)
NO-NO! (Starch with combination protein/starch food)
Yellow squash *Acorn squash *Soy beans
=== Protein-Protein Combinations ===
3. Never consume two concentrated proteins at the same meal.
Gastric acidity, and type, timing and strength of secretions for various proteins are not uniform. Therefore, do not combine nuts with cheese, nor any of the following con- centrated protein foods with each other: nuts, avocado, soy beans, cheese, eggs, flesh foods.
Alfalfa sprouts, which are considered a green vegetable, may be used with a concen- trated protein.
For optimal digestive efficiency, only one variety of nuts or seeds should be used at a sitting, but, if digestive problems are not a factor, it may be possible to eat two or three varieties together without harm. Some personal experimentation in this area is indicated. You may desire to combine one variety of seeds with one variety of nuts, or not to use high-fat nuts like brazils or macadamias by themselves. I have had good results in com- bining such high-fat nuts with lower-fat nuts or seeds. It might also be useful to combine expensive nuts like macadamias or pignolias with lower-priced nuts or seeds, in order to be able to afford the indulgence and variety of including the higher-priced nuts in the diet.
Some high-fat nuts are:
Some lower-fat nuts and seeds are:
Do not combine cashews with other nuts; the cashew is a part of the cashew apple and is not a true nut. It has a higher carbohydrate content than true nuts, having 29.3% carbohydrate and 17.2% protein. By contrast, for example, the almond has 19.5% carbo- hydrate and 18.6% protein.
Actually, the cashew is the pistil of the cashew apple. The whole raw cashew has within its shell a thick caustic liquid. In preparing cashews for marketing, they are “parched” to dissipate the acid, and then shelled. While not exactly “raw”, they have not been subjected to the “roasting” (deep-frying) given “roasted nuts”, and are considered good Hygienic food. They are combined in the same manner as nuts and can be eaten with a salad.
Peanuts, of course, are not nuts. They are combination starch/protein foods, and are combined as starch.
If you experience any problems in learning to eat and digest nuts, it would be best to use only one variety at a sitting. Start out with small quantities, one to two ounces, and use only with salads. If you do have problems with nuts, experiment and find those
{| class="wikitable"
|Macadamias 71.6% Fat
|-
|Brazils 66.9% Fat
|-
|Pecans 71.2% Fat
|}
{| class="wikitable"
|Almonds 54.2% Fat
|-
|Pignolias 47.4% Fat
|-
|Sunflower seeds 47.3% Fat
|-
|Pumpkin seeds 45.8% Fat
|-
|Sesame seeds 52.2% Fat
|}
you handle best and use mostly those. You will eventually build, up your nut-digesting ability and be able to use more varieties.
Most people have no problem with sunflower seeds. Those who do can begin by us- ing them slightly sprouted. Just soak overnight, drain and let them progress until just a small sprout is showing. Complete sprouting instructions will be given in Lesson 26, Preparing and Serving Foods.
Although the pecan is a high-fat nut, it is easy to chew and seems to agree with most people. Cashews are also easy to chew and most people enjoy the sweet taste.
Almonds are valuable nuts, and have a somewhat alkaline reaction, whereas other nuts have the acid reaction commonly found in protein foods. However, they are hard and more difficult to masticate thoroughly. Problems may be avoided by thoroughly masticating and insalivating these nuts.
It does not seem necessary to give examples of menus which do or do not violate Food Combining Rule No. 3. It should suffice to repeat: eat but one protein food at a meal, and do not combine nuts, avocados, soy beans, cheese, eggs or flesh foods with each other.
=== Protein-Fat Combinations ===
4. Do not consume fats with proteins.
For the conventional eater, this means do not use cream, butter or oil with meat (any flesh foods), eggs, cheese or nuts. For the budding or experienced Hygienist, the fat foods are avocados and nuts. Of course, nuts are also a principal protein food. Avocados also contain small amounts of excellent protein. Since the Hygienic “fat” foods are re- ally protein/fat foods, it would certainly be inadvisable to add more fat to the meal. You learned in Lesson 22 that fat has an inhibiting influence on digestion. We have also em- phasized that we do not use two proteins at the same meal. So, it is obvious you would not use nuts and avocados at the same meal. This would also apply to cheese, if you use it—do not use cheese with avocados or nuts.
However, in implementing the “no protein-fat combination” rule, it must also be borne in mind that you should not use cream, butter or oils with protein foods, whether they are protein/fat foods (which most of them are) or whether they are among the few low-fat protein foods (legumes, skim milk cheese, lean meat).
=== Menus That Do Not Violate Food Combining Rule No. 4 No Fat with Protein ===
Boston lettuce Celery cabbage Cucumber Pecans
Celery
Romaine lettuce Cucumber Celery
Sweet, young cabbage Cucumber
Sweet pepper
Alfalfa sprouts Cheese
Kale Cucumber Celery
Tomato Avocado
Cabbage Tomato Celery *Avocado *Pecans
Boston lettuce Celery cabbage Tomato *Cheese *Walnuts
Leaf lettuce
Kale
Cucumber
Celery
<nowiki>*</nowiki>Cooked soy beans with butter added
Romaine lettuce Sweet pepper Broccoli *Cheese *Avocado
5. Use fats sparingly.
NO-NO!(A protein/fat food with a fat/protein)
Soy pecan sprouts
=== Menus That Violate Food Combining Rule No. 4 ===
NO-NO! (A fat/protein with a protein/fat)
NO-NO! (Two protein/fat foods)
NO-NO! (Fat added to high protein combination food)
=== Fats in Combination with Other Foods ===
Too much fat taken with a meal results in discomfort and digestive problems. The best way to use fats, in moderation, is with raw green vegetables. If fats are used with
other foods, adding raw green leafy vegetables to the meal will help to counteract the inhibiting effect of fats on gastric secretion.
In Lesson 22, it was pointed out that the use of avocados (low protein/fat) with starch is considered fair, provided a green salad is included with the meal. Nuts (high protein/ fat) are not used with starch. The best way to use avocados or nuts is with the salad meal.
We also concluded that, while the use of avocados with subacid or acid fruit is ordi- narily considered only a fair combination, it has been found that including salad vegeta- bles, especially lettuce and celery, in the avocado/fruit meal enhances its digestion, and it becomes a quite acceptable combination.
=== Menus, That Do Not Violate Food Combining Rule No. 5 Fats with Other ===
Foods
Leaf lettuce
Celery
Cucumber
Potato (steamed or baked) Avocado
Peaches Apples Lettuce Celery
Avocado
In the above menus we are using avocado only as an example of the correct combin-
ing of fat. We are not using nuts (high protein/fat) as examples of fat with other foods, because when we combine nuts with other foods, their protein content is our primary concern. As for other fats (butter, oil, etc.), they do not really belong in a list of Hygien- ically correct menus.
=== Menus That Violate Food Combining Rule No. 5 Fats with Other Foods ===
Bibb lettuce Celery cabbage Cucumber Tomato Avocado
Romaine lettuce Cucumber Celery
Romaine lettuce Celery
Sweet, young cabbage Cucumber
Sweet pepper Alfalfa sprouts
Avocado
Cucumber Green beans
<nowiki>*</nowiki>Steamed potato with butter
<nowiki>*</nowiki>Avocado
Bananas *Dates
NO-NO! (Two foods high in fat)
NO-NO! (A fat/protein with dried sweet fruit—this would be somewhat better if lettuce and/or celery were included.)
<nowiki>*</nowiki>Avocado
Carrots
Buttered cooked sweet corn
Avocado
Salad with oil dressing
Rice Avocado
NO-NO!(A protein/fat food with a fat/protein)
NO-NO! (Two foods high in fat)
NO-NO! (Two foods high in fat)
=== Acid-Protein Combinations ===
6. Do not eat acid fruits with proteins.
There is some variation in practice as to the use of citrus or other acid fruit with nuts. Dr. Vetrano has discontinued this practice, but it is still used by other Hygienic profes- sionals and lay people. Those with digestive problems should certainly avoid this com- bination. The student should carefully re-read the text of Food Combining Rule No. 6 (in Lesson 22) for an understanding of this subject.
Those with unimpaired digestions can probably decide on an individual basis whether they should experiment with this combination. The choices would be (a) no cit- rus with nuts, (b) eat citrus, wait one-half hour to one hour before eating the nuts, and (c) eat the citrus and nuts together. The best practice is (a), because it is not good Hygienic practice to eat a meal in “relays.”
If you do use citrus and nuts at the same meal, it would be a good idea to include some lettuce and/or celery.
The same reasoning would also apply to other acid fruits, such as pineapple, straw- berries, tart apples, etc. The less sugar they contain, the less objection there is to com- bining them with nuts.
The same reasoning would apply to the use of citrus or other acid fruits with other protein foods, such as avocado or cheese.
People who use eggs or flesh foods should avoid the use of any fruit at the same meal. The use of these foods causes enough problems without also adding the extra prob- lems of combining the fruit acids and sugars with the flesh foods.
Sour salad dressings and acid fruit drinks are bad with any meal, but are particularly bad with protein meals because they check hydrochloric acid secretion.
=== Menus Illustrating Food Combining Rule No. 6 Acid Fruits with Proteins ===
Good Combinations
Lettuce
Celery
Tomato
Brazil nuts (or other nuts, or avocado, or cheese, if you use it)
Fair Combinations
Lettuce
Kiwi fruit
Almonds
Lettuce
Grapefruit
Avocado
Somewhat tart oranges, pineapple, strawberries or apples, combined with nuts, avo-
cado or cheese would also be fair combinations.
Bad Combinations
Very sweet oranges, pineapple, strawberries or other fruit, combined with nuts, avo- cado or cheese would be bad combinations (too much sugar with protein).
=== Sugar with Starch, Protein, Acid Fruit ===
7. Donotcombinesweetfruitswithfoodsthatrequirealongdigestiontime—suchaspro- teins, starches and acid fruit.
Sugar with protein, starch or acid leads to fermentation, a sour stomach and discom- fort. When protein or starch foods are combined with sugars, they may remain in the stomach almost twice as long as is normal. Use sweet fruits only as indicated in Food Combining Rule No. 10.
The same principle applies to the use of any sugar, honey, molasses or syrup, which are especially prone to ferment if used with mixed meals. Of course, these types of sug- ars should not be used at all—with anything. Refined sugar robs the body of B-vitamins and throws a “monkey-wrench” into the digestive machinery. The other “sweeteners” are almost as bad. A future lesson will discuss in detail the harmfulness of sweeteners.
=== Menus That Do Not Violate Food Combining Rule No. 7 ===
Sweet Fruits with Foods Requiring a Long Digestion Time
Lettuce Grapes Bananas
Celery
Cherries Delicious apples Dates
Lettuce
Sweet mangos Persimmons
Celery Lettuce Pears Peaches Raisins
=== Menus That Violate Food Combining Rule No. 7 ===
Sweet Fruits with Foods Requiring a Long Digestion Time Jonathan
apples NO-NO! (Acid fruit with sweet fruit)
Strawberries Bananas
Plums Oranges Dates
Sweet corn Persimmons Figs
Apples Raisins Pecans
NO-NO! (Acid fruit with sweet dried fruit)
NO-NO! (Starch with sweet fruit)
NO-NO! (Protein with sweet fruit) (Many people have said they like to eat this combination,
but it should be avoided, as it is quite incompatible.)
=== Starch-Starch Combinations ===
8. Eat but one concentrated starch at a meal.
This rule may be important principally as a means of avoiding overeating of starches, but it is a good rule to follow. Never combine a concentrated starch with a combination food (starch/protein food) such as grains or legumes. Never combine two combination foods at the same meal (such as rice with beans).
Slightly starchy foods may be combined with concentrated starches but not with combination foods. Potatoes with carrots, green beans and a large green salad is a good combination (if you are using cooked food). Brown rice would be better combined with broccoli, yellow squash and a salad.
Two mildly starchy vegetables may be combined if no concentrated starch is used, e.g., globe artichokes and carrots, or beets and edible pod peas.
=== Menus That Do Not Violate Food Combining Rule No. 8 One Concentrated Starch at a Meal ===
Ruby lettuce Carrots
Celery
Celery
Raw Broccoli Globe artichoke
Cabbage Sweet pepper
Celery cabbage
Cucumber
Edible pod peas
Sweet corn (raw or cooked)
Bibb lettuce Celery
Cucumber
Green beans (raw or cooked) Potatoes
Romaine lettuce
Celery
Sweet pepper
Cauliflower (raw or cooked) Butternut squash
Cauliflower (raw or cooked) Yams (raw or cooked)
Boston lettuce Cucumber Water chestnuts Parsnips
=== Menus That Violate Food Combining Rule Nr. 8 One Concentrated Starch ===
Bibb lettuce Sweet pepper Kale
<nowiki>*</nowiki>Sweet corn *Potatoes
Celery cabbage
Cucumber
<nowiki>*</nowiki>Cauliflower
<nowiki>*</nowiki>Acorn squash
<nowiki>*</nowiki> Jerusalem artichokes
Leaf lettuce Celery
Sweet mangos Persimmons
Broccoli *Sweet potatoes *Rice
at a Meal
NO-NO! (Too much starch—unless corn is young, green and freshly picked)
Cabbage
NO-NO! (Starch with combination starch/protein food)
NO-NO! (Too much starch)
NO-NO! (Starch with combination starch/protein food)
Celery Cucumber Zucchini squash1 *Potatoes *Chestnuts
=== Acid Fruits, Subacid Fruits, Sweet Fruits ===
9. Acid fruits may be used with the less sweet subacid fruits.
Tomatoes should not be used with subacid fruits. The acid fruits are those with the tart flavors (see Food Classification Chart in this lesson). The less sweet subacid fruits are some grapes (those which are neither sweet nor sour), some varieties of apples, most mangos, and any fruit on the subacid list which is not really sweet.
=== Menus Illustrating Food Combining Rule No. 9 ===
Lettuce
Oranges
Apples
Celery
Pineapple
Peaches (if not sweet) Lettuce
Strawberries
Plums (if not sweet)
Tomatoes Bananas
Grapefruit Sweet cherries
Oranges Delicious apples
Bad Combinations
NO-NO! Acid with sweet fruit
NO-NO! Acid with sweet fruit
NO-NO! Acid with sweet fruit
=== Acid Fruits, Subacid Fruits, Sweet Fruits ===
Good Combinations
10. The sweeter subacid fruits may be used with sweet fruits.
The sweeter subacid fruits are any fruits on the subacid list that have a marked sweet taste. See Food Classification Chart for a list of the sweet fruits. Dried sweet fruits should be used sparingly—one kind at a meal—and in small quantities.
Lettuce Delicious apples Bananas
Celery Sweet grapes Dates
Tart apples Bananas
Tart mangos Dates
Tart grapes Persimmons
Lettuce Pears Persimmons
Celery Papayas Figs
=== Menus Illustrating Food Combining Rule No. 10 ===
NO-NO! (Acid with sweet fruit)
NO-NO! (Acid with sweet fruit)
NO-NO! (Acid with sweet fruit)
Good Combinations
Bad Combinations
Tart peaches NO-NO! (Acid with sweet fruit) Figs
=== Fruits with Vegetables ===
11. Do not combine fruit with any vegetables other than lettuce and/or celery.
Lettuce and celery combine well with all types of fruit except melon. It is best to use two to four varieties of fruit at a fruit meal, plus lettuce and/or celery. These green leafy vegetables may even enhance digestion of the fruit.
Menus Illustrating Food Combining Rule No. 11
Lettuce Celery
Sweet grapes Pears
Bananas Lettuce
Sweet apples Sweet cherries Fresh figs
Good Combinations
Celery Papayas Sweet peaches Persimmons
Broccoli Yellow squash Apples
Dates
Lettuce Pears Sweet corn Bananas
Lettuce Blueberries Green beans Potatoes
Bad Combinations
NO-NO! (Fruits with vegetables other than lettuce and celery)
NO-NO! (Fruits with vegetables other than lettuce and celery)
NO-NO! (Fruits with vegetables other than lettuce and celery)
=== Fruits with Vegetables ===
12. Salads combine very well with either proteins or starches.
Green leafy vegetables combine well with most other foods. They are excellent food and should be used in abundance. Do not combine any vegetables with melon.
A large daily salad is an excellent part of your food program. The dark green leafy vegetables are the best for salad—Romaine, Boston, leaf or Bibb lettuce, green cel- ery—to which may be added cucumbers, sweet peppers, raw broccoli, raw turnips or raw cauliflower. Raw carrots may be added if u is a starch meal; tomatoes may be added if no starch or combination foods are included in the meal.
=== Menus Illustrating Food Combining Rule No. 12 ===
Lettuce
Celery cabbage Cucumber Tomatoes
Nuts
Lettuce
Celery
Sweet pepper
Good Combinations
Raw broccoli
Avocado
Lettuce and/or celery with any fruit
Lettuce Celery Watermelon
Tomatoes
Celery cabbage Honeydew melon
Bad Combinations
NO-NO! (Do not combine salad vegetables with melon)
NO-NO! (Do not combine salad vegetables with melon)
=== Melons ===
# Do not consume melons with other foods. They do not combine well with any food, except, perhaps, with certain fruits. Those with unimpaired digestions may wish to experiment with the use of grapes or other subacid fruits with melon. It is really best to take melon alone, especially watermelon. Melon decomposes much more quickly than other fruits and, if held up in the stomach awaiting the digestion of other foods, will decompose and cause gastric distress. Never eat watermelon with nuts. There are a number of different kinds of melon, and it is better to eat your fill of one kind as one meal. I am not giving any examples of melon with subacid fruits. 1 do not really recom- mend using melon with any other foods, since 1 believe this is a good rule for most peo- ple. Those who wish to experiment with the use of melons with subacid fruits should do so very carefully, testing one subacid fruit (in small amounts) at a time. (See Dr. Vetra- no’s comments on this subject.)
=== Sprouts ===
# Alfalfa sprouts may be combined as a green vegetable.
# Other sprouts should be classified somewhat in the same category as the original seed, even though the protein and carbohydrates are less concentrated. (Review the dis- cussion of sprouts in Lesson 22.)
# Classification of Sprouts for Purpose of Food Combining
{| class="wikitable"
|Alfalfa seeds, sprouted Green vegetable
|-
|Mung beans, sprouted Green vegetable protein/starch (combine as starch)
|-
|Grains, sprouted, sprouted Mildly starchy combination foods
|-
|Sunflower seeds Protein
|-
|Soy beans, sprouted Protein
|-
|Lentils, sprouted Protein
|}
Tomato Lettuce Alfalfa sprouts Nuts
Cabbage
Sweet pepper Broccoli
Sprouted soy beans
Good Combinations
Celery
Cucumber Avocado
Mung bean sprouts
Lettuce
Celery Cauliflower Green beans Sprouted wheat
Bad Combinations
Bad Combinations
NO-NO! (Protein with combination food)
NO-NO! (Protein with combination food)
NO-NO! (Protein with starch)
NO-NO! (Acid and protein with combination food)
Lettuce
Cucumber
Sprouted mung beans* Nuts*
Celery
Sweet apples Sweet cherries Fresh figs
Sweet Pepper Sprouted rye* Nuts*
Cabbage
Celery Papayas Sweet peaches Persimmons
Celery
Sprouted sunflower seeds* Potatoes*
Lettuce Tomatoes* Lentils, sprouted*
=== Menus Illustrating Food Combining Rule No. 14 ===
Rice*
=== Milk, Clabber and Yogurt (Not Recommended) ===
15. Milk is best taken alone.
This rule is included because it is one of Dr. Shelton’s food combining rules, and because this lesson may be helpful to those still on a mixed diet. Please review the text in Lesson 22 on Food Combining Rule No. 15. I hope you will decide not to use milk, clabber or yogurt.
I am not including menus for the best ways to combine these foods, but will simply say they are best used alone, but are a fair combination with acid or subacid fruit.
=== Good, Fair, Poor and Bad Combinations ===
* Good combinations are good for the weakest digestion.
* Fair combinations are permissible for those with unimpaired digestions.
* Poor combinations should only be used by people with the best digestions, and then rarely (or they may lose their distinction of possessing the “best” digestions).
* Bad combinations are so bad that no one should ever use them.
Golden Delicious apples Thompson seedless grapes Lettuce and celery Bananas
Jonathan apples Pears
Lettuce
Avocado
(Avocado with fruit)
Cherries Lettuce
Celery cabbage Cucumber
=== Examples ===
Good combinations
Lettuce Cucumber Sweet peppers Alfalfa sprouts Nuts
Fair Combinations
Lettuce
Lettuce
Cabbage
Green beans
Potatoes
Avocado
Avocado
(Avocado with starch)
Poor Combinations
Avocado
Soaked dried apricots
(Avocado with dried sweet fruit—the fact that it has been soaked and that lettuce is included with the meal improves it somewhat.)
Mung bean sprouts Nuts
(It would be better to use alfalfa sprouts with nuts.)
Grapes
Avocado
Bananas
Dates
(Concentrated fat with too much concentrated sugar.)
Lettuce
Celery
Celery
Cabbage
Rice
Potatoes
Bad Combinations
Bad Combinations
=== Discrepancies ===
You may detect discrepancies if you compare the different food charts and classifi- cations of foods as interpreted by various authors and professionals. For instance, you may see butternut or acorn squash listed by one author as starchy, and mildly starchy by another author.
If you are really concerned about it, you can refer to Composition and Facts About Foods, by Ford Heritage, or Composition of Foods, Department of Agriculture Hand- book No. 8. You can then make your own decision.
Sweet potatoes with 26.3% carbohydrates, yams with 23.2% carbohydrates and pota- toes with 17.1% carbohydrates are all considered starchy foods. Carrots with 9.7% car- bohydrates and beets with 9.9% carbohydrates are considered mildly starchy. Winter squash (butternut, acorn, etc.) has 12.5% carbohydrates. Would you classify it with the 17.1% potatoes or the 9.9% beets? It’s not too important, since starches may be used to- gether, if desired, provided the total quantity of starch at the meal does not exceed, say, 15% of the meal.
Cauliflower, with only 5.2% carbohydrates, is listed by some as mildly starchy, yet its carbohydrate content is less than that of broccoli or brussels sprouts.
Another case in point is the coconut. Dr. Esser classified it as protein, but Dr. Shelton combines it as starch. It is actually a combination food, and is usually combined as a starch. But when we look it up in the food charts, we find that fresh coconut contains 9.4% carbohydrate and 3.5% protein; dried coconut contains 23% carbohydrate and 7.2% protein.
By comparison, almonds contain 19.5% carbohydrate and 18.6% protein; pecans 14.6% carbohydrate and 9.2% protein; these, of course, are classified as protein foods.
Brown rice contains 77.4% carbohydrate, 9.6% protein; fresh lima beans contain 22.1% carbohydrate and 8.4% protein; these are combination foods, and are combined as starch.
It seems to me that the coconut, with three times as much starch as protein, should be combined as starch. But, since fresh coconut only has 9.4% carbohydrate, perhaps the
(Starch with combination starch/ protein food)
idea that its starch content is unimportant is a valid one. What do you think? My own method is to think of it as a combination food, and I don’t use tomatoes or other acid fruits with coconut—it seems the safest interpretation.
If you see other such discrepancies, you may either disregard them and use the food either way, or, if you are uncomfortable about it, get a reference book and look it up. It can be a great satisfaction to resolve such discrepancies in your own mind by tracking down the correct information.
You may also occasionally come across an error in food combining charts; for exam- ple, on page 321 of The Hygienic System, Volume II, in one place starch is said to be a bad combination with subacid fruit and in another place on the chart, it is said to be a fair combination. I would say that the use of any fruit with starch would be contraindicated.
The food combining charts in this lesson are as accurate as I could make them, and I hope they will be helpful to you and your students.
== Trying Too Hard ==
=== Take It Easy! ===
Don’t try so hard that you become nervous and anxious. Do the best you can. Avoid the worst combinations (dates or bananas with nuts, potatoes or grains with tomatoes, or grain with nuts) and everything else will gradually fall into place.
Occasional indulgence in incorrect food combinations is no cause for anxiety, even though it is not ideal—a healthy body can cope with occasional exceptions. It is what we do daily, habitually, that will make the difference.
Don’t make food the focal point of your life. Above all, the student should not be- come overly preoccupied with food. Eat your meal and forget it. Let your friends eat their foods and don’t give them a lecture at the dining table. You may have to parry their questions about your eating habits by explaining that you don’t like to enter into these discussions at mealtime, but will be happy to answer their questions afterwards.
== Your Social Life ==
If you take a moderate attitude, the enjoyment of dining out, entertaining or eating at a friend’s home need not be eliminated from your life. Sometimes, with good planning, little or no compromise will be necessary.
Do your best at home, and partake, somewhat selectively, when with your friends. Even if you decide to “go all the way” in Natural Hygiene for optimal health, and never make exceptions at home, it is not necessary to act superior and critical when in com- pany. You can partake enough not to be too conspicuous without really hurting yourself. Just be alert not to carry your indulgences too far, or to loose sight of your goal. You might even find that your friends respect you and are interested in your desire to coop- erate with the needs of your body.
== Your Family ==
As for your family, their participation in proper food and good food combining is up to them. You can make better food available, but don’t try to force them to eat anything or to eat in a particular way. They may gradually want to follow your example, or they may never do so. It’s not all that hard to provide simultaneously for your needs and theirs. It’s certainly worth the effort if it’s going to improve your health.
== Looking Forward ==
As you progress in Natural Hygiene, your understanding and application of Hygienic principles will become increasingly synchronized, and you will find it easier today than yesterday, and easier tomorrow than today!
== Food Classification Charts ==
=== Proteins ===
Nuts
Pecans
Almonds
Brazil nuts
Filberts or hazelnuts
English walnuts, butternuts, heart nuts Black walnuts
Macadamias Pistachios
Pignolias (Pine nuts) Indian nuts Beechnuts
Hickory nuts Cashews
Other Plant Proteins
Soy beans (fresh, dry or sprouted) Sunflower seed sprouts
Lentil sprouts
Garbanzo sprouts
Low Protein
Avocados (may also be classified as a fat and as a neutral fruit) Olives
(Avocado with starch)
Milk (not recommended)
Green Vegetable Proteins** (Combine as Starch)
Peas in the pod
Lima and other beans in the pod Mature green beans in the pod Mung bean sprouts*
<nowiki>*</nowiki> Mung beans sprouted to green leaf stage—green vegetable starch/protein ** Classified as starches for purposes of food combining
Seeds
Sunflower seeds
Sesame seeds
Pumpkin and squash seeds
Animal proteins (not recommended)
Cheese (raw milk or unprocessed) Eggs
All flesh foods except fat
Beans: Peas Lentils Peanuts Chestnuts All grains: Wild rice Rice Buckwheat Millet Wheat
Rye Barley
Starchy proteins * * (not recommended) (Combine as starch)
Sprouts (contain significant amounts of protein, especially in early stages)
Soy sprouts (Combine as protein)
Lentil sprouts (Combine as protein)
Sunflower seed sprouts (Combine as protein)
Alfalfa sprouts (may be combined as green vegetable)
Mung bean sprouts*
All seed, bean & grain sprouts
Combine seed & bean sprouts as protein —except alfalfa
Combine grain sprouts as mildly starchy
<nowiki>*</nowiki> Mung beans sprouted to green leaf stage—green vegetable starch/protein
=== Starches ===
Starchy proteins (Classified as starches for purposes of food combining)
Peanuts Chestnuts Coconuts
Dry beans
Dry peas Lentils
Peas in the pod
Lima & other beans in the pod
Mature green beans in the pod
All grains and all foods containing grains: Wild rice
Brown rice
Buckwheat groats
Millet
Oats
Wheat
Rye
Barley
Starchy vegetables
White potatoes
Yams and sweet potatoes
Mature corn
Jerusalem artichokes
Parsnips*
Salsify (Oyster plant)*
Mildly starchy vegetables
Carrots
Globe artichokes
Beets
Rutabaga
Edible pod peas
Winter squash (acorn, butternut, hubbard, banana, etc.)*
Pumpkin*
Water chestnuts
Sprouted grains
<nowiki>*</nowiki> Parsnips (17.5% starch) and salsify (18%) are sometimes listed as mildly starchy or
even nonstarchy vegetables, but since they contain as much starch as the potato (17.1%) they should properly be classified as starchy.
Winter squash (12.4%) and pumpkin (6.5%) are shown on some charts as starchy, but their starch content is quite a bit lower than potatoes (17.1%). 1 would consider them mildly starchy (or you could consider winter squash as borderline).
<nowiki>*</nowiki> Cauliflower is sometimes listed as mildly starchy, but with a starch content (5.2%) lower than broccoli (5.9%) and Brussels sprouts (8.3%), it properly belongs in the non- starchy category.
=== Nonstarchy and green vegetables ===
Lettuce
Celery
Cabbage (young, sweet) Celery cabbage
Cucumber
Cauliflower* (see * above) Escarole (if not bitter) Sweet pepper
Broccoli
Rappini (similar to broccoli) Brussels sprouts
Kale
Collard greens
Dandelion greens
Turnip tops
Mustard greens (if young and mild) Okra
Kohlrabi
Turnips
Eggplant
Green corn (if not mature, and if eaten less than 2 hours after picking) Green beans (young & tender)
Zucchini (and all other summer squash)
Yellow crookneck squash (and all other summer squash) Chayote
Bok choy
Alfalfa sprouts
Use seldom if at all— too high in oxalic acid (a calcium antagonist)
Spinach Swiss chard Beet tops Rhubarb
Should not be used— contain concentrated acids & irritants
Bitter cabbage Endive Escarole
Contain mustard oil
Irritant foods (unless very young and sweet)— should not be used often or in large quantities
Parsley
Watercress
Chives
Scallions
Onions
Leeks
Radishes
Garlic
Mature mustard greens
=== Fats ===
Fats delay digestion—may take up to four to six hours. The need for fat is small, and the best sources are whole foods like nuts and avocados.
Recommended fats
Edible (protein/fat foods) seeds, nuts and avocados
These fats are not recommended
Not recommended, though used occasionally by some Hygienists. Butter
Cream
All oils
(Oils are used occasionally by some Hygienists, but are not recommended. Use un- refined cold-pressed oils, preferably stable oils like olive and sesame oil, less likely to be rancid. Oils are fragmented, concentrated foods, and are best omitted)
Olive oil
Sesame oil Sunflower seed oil Corn oil
Peanut oil Cottonseed oil Safflower oil
All meat fats (not recommended)
Butter substitutes (not recommended)—oleomargarine and the hard white hydro- genated “vegetable” shortenings commonly used in frying and baking are particularly pernicious substances, which the body is not equipped to handle.
Fresh:
Bananas
Persimmons
Thompson grapes (seedless) Muscat grapes
All sweet grapes Fresh figs
Dry:
Dates
Figs
Raisins Prunes Apricots Peaches Apples Cherries Bananas Litchi “nuts” Carob
All dried fruit
=== Sweet fruits ===
Some unusual or tropical fruits not listed— sweet taste is a good indication of its classification.
=== Subacid fruits ===
Sweet apples (Delicious) Sweet peaches
Sweet nectarines
Pears
Sweet cherries Papayas Mangos
Apricots
Fresh Litchi “nuts”
Sweet plums
Blueberries
Raspberries
Blackberries
Mulberries
Huckleberries
Cherimoyas
Some grapes (neither sweet nor sour) Some unusual or tropical fruits not listed.
=== Acid fruits ===
Oranges Grapefruit Pineapples Strawberries Pomegranates Lemons
Kiwi fruit
Kumquats
Loquats
Carambolas
Loganberries
Gooseberries
Cranberries (not recommended—they contain benzoic acid)
Limes Sour apples Sour grapes Sour peaches Sour nectarines Sour plums Sour cher-
ries
Tomatoes—acid fruit, without the sugar content of other acid fruits. Used with veg-
etable salad or any green or nonstarchy vegetables, but not at a starch meal. May be used with nuts or cheese, but not with meat, milk or eggs. Some unusual or tropical fruits are not listed—acid (or sour) taste is a good indication of its classification.
=== Melons ===
Watermelon Honeydew melon Honey balls Cantaloupe Muskmelon Casaba melon Crenshaw melon Pie melon Banana melon Persian melon Christmas melon Nutmeg melon
Brown sugar “Raw” sugar White sugar Milk sugar
=== Syrups and sugars ===
Maplesyrup
Cane syrup
Corn syrup
Honey
None of these substances are recommended.
== Questions & Answers ==
How many mildly starchy vegetables may be used with a concentrated starch?
Preferably only one, e.g., potatoes and carrots. However, if no concentrated starch is used at the meal, two (or perhaps even three) mildly starchy vegetables might be used together, e.g., globe artichokes, carrots and water chestnuts, together with a large green salad.
What percentage of a meal should be of concentrated proteins or starches?
A small percentage, say 10 or 15%.
If I want to eat home-made bread, cake or pie occasionally, how should they be combined?
Cake or pie is such a conglomeration of ingredients, there is no way to properly combine them.
I have an 85-year-old mother who lives with me. How far should I go in trying to convince her to accept the Hygienic food program and food combining?
You can’t (and shouldn’t try to) force anyone at any age to eat your way. You should not nag elderly people to change their ways. If she is receptive to gentle persuasion, that is fine, but arguing about what foods she should eat may do more harm than good.
Why is it that conventional foods stay with me longer, and what can I do to feel more satisfied for a longer period of time between meals, so I can resist snacking?
First of all, to have foods “stay with you” is undesirable. When you eat a con- glomeration of foods that are diffficult to digest, you have given your body a lot of work to do to try to get rid of the mess. No wonder you don’t feel like eating again for a long time! Food mixtures that take many hours to digest are apt to ferment and cause problems When I first changed to a properly combined Hygienic diet, I noticed the “empty” feeling at certain times, but I soon came to realize that it was a good feeling to know that gastric digestion has been efficiently accomplished, and that the stomach would now have chance to relax and rest before it would have to deal with the next meal. The “empty” feeling doesn’t necessarily signal the need for food.
Of course, it is unusual to feel “empty” very soon after a protein meal. My di- gestion has improved so much that I am delighted when my stomach feels empty 3 1/2 or 4 hours after eating nuts and a raw salad. In my earlier years of Hygienic eating, it took five or six hours or longer to achieve that happy state of “emptiness.”
It is true that for those who feel more satisfaction and less desire for unwhole- some foods after a meal that takes longer to digest, it might be advisable to have a protein meal at noon instead of in the evening. A properly combined protein meal will not cause the complicated problems common in digesting conventional meals, but it does remain in the stomach and intestines much longer than fruit or starch
meals, thus giving people a satisfied feeling and preventing them from snacking on junk foods or sugars between meals.
In recent years, Dr. Vetrano served the protein/fat meal (nuts) at noon at the Health School. (See article, “Protein Meal at Noon,” by Dr. Virginia Vetrano, in this lesson.)
I personally prefer to defer eating foods which require long digestion time (pro- teins or combination foods or starches) until the evening meal. During the day, when I am most active, I don’t like to have a “full” feeling. In fact, when I am scheduled to give an afternoon lecture, I usually don’t eat at all until after the lec- ture. Sometimes I might eat the orange or a small piece of melon a couple of hours before the lecture. When I am scheduled for an evening lecture, I might eat a light fruit meal a couple of hours beforehand.
When I eat a meal which includes protein or a combination food or starch (fol- lowing a large salad, of course), I prefer to be able to relax and rest afterwards, if at all possible. I find this works best for me.
I do make some occasional exceptions to this rule, depending on my program for the day. If I am going to be away from home in the evening and unable to have my leisurely evening meal, I might eat a protein meal before leaving home, as my noon meal. Sometimes I simply take a bag of salad and some nuts with me.
== Article #1:Your Probing Mind By Dr. Virginia Vetrano ==
“Mono-Eliminating Diet”
Protein Foods Sequence of Eating Melons
Nuts with Acid Fruits Beverages
Dried Fruits
“Mono-Eliminating Diet”
What are your feelings about a “mono-eliminating diet, ” e.g. oranges or grape- fruit?
An “eliminating diet,” mono or otherwise, is useful when for some reason a genuine fast cannot be taken. Bear in mind that the fast is always more efficacious and more rapid in permitting the body to rid itself of toxic wastes than any kind of eliminating diet. One week of a complete fast is probably more beneficial than two or three weeks of an “eliminating diet.”
It is often thought that one can do the “eliminating diet” on his own, bypassing the service of a Hygienic doctor. While I am not trying to make people more de- pendent upon doctors for everything, I am trying to stress the fact that most people have insufficient knowledge of their condition and the “elimination diet,” and often damage themselves by the improper application of Hygiene. Many people come to me after having placed themselves on an “eliminating diet” and carrying it out for too long. Many people tend to vascillate back and forth from one type of “eliminat- ing diet” to another; and from stuffing to underfeeding so long that real deficiencies are produced and health is not regained. They do themselves much harm and come to me suffering with the same problems for which they started the diet, as well as suffering with deficiencies. The pathetic thing is now they are too thin to fast for speedy recovery of their health and too sick to eat. What do you do with them? They’ve gotten themselves in real trouble and have actually made themselves sick-
er and unable to be helped by the Hygienic doctor until they carry out his or her instructions in Hygienic living and have eaten properly for a year or more.
Juice diets, and the orange or grapefruit diet may be used judiciously with ben- eficial results, but these should not be carried out for months at a time, nor should a person go three or four days out of every week on a juice diet over a long period of time. He will become weak, and run into deficiencies.
Protein Foods
Is it true that the food I eat today is not digested, assimilated and put to use until several hours later? Why then does eating nuts early in the day give me a protein kick and in general help me to feel more satisfaction and less desire for unwholesome foods?
Eating protein foods, especially nuts, satisfies for many physiological reasons. One of them is probably because of their high fat content. Fat seems to be used for energy longer than carbohydrates before being stored by the body. Sugars and starches are absorbed and gotten out of the small intestine and circulation quick- ly, and then rapidly converted into glycogen in the liver. Perhaps, with nothing in the intestines to be absorbed, hunger is again manifested. Proteins take quite a bit longer for digestion and absorption, and perhaps this is another reason why they satisfy more. Once they have been absorbed through the digestive epithelium, how- ever; the amino acids are readily taken up by the cells. In spite of this, they still satisfy and prevent people from desiring junk foods or sugars between meals. This is one of the main reasons that we began serving the protein meal at noon instead of in the evening at the Health School.
Sequence of Eating
In what order should you eat foods?
Formerly it was thought by a few Hygienists that it was necessary to eat the least concentrated food first and the most concentrated food last. The reason for this was that the foods were supposedly layered in the stomach, and it was thought best not to mix them; to permit the juicier foods to be evacuated from the stomach first. It has been shown, however, that food does not stay in layers in the stomach, and the pyloric valve does not open with each peristaltic wave so that food will become mixed in the stomach even if you eat the most concentrated food last. For instance, let us say that you eat some subacid fruit first. The pyloric valve stays tightly shut for fifteen minutes after the beginning of a meal, then it begins to open and pass a tiny bit of food to the duodenum. Each time there is a contraction of the stom- ach, the food is pushed forward toward the pylorus (the lower end of the stomach). As the valve opens only occasionally and not each time the peristaltic wave pushes food toward it, the food is pushed toward a closed valve. The food cannot get out of the stomach at the valve, so it streams back toward the upper end of the stomach, thoroughly mixing with the food eaten last. Even if some food empties from the pylorus when it opens, only a small amount is evacuated and the rest is propelled backward to be thoroughly mixed with the contents of the upper stomach. Eat your foods in proper combinations, and you won’t have to worry about the sequence in which you eat them. Food becomes mixed in the stomach regardless of sequence of eating.
It is wise, however, to remember to chew your foods well, and separately. That is, do not use a tomato or lettuce to moisturize nuts to help get them down. Chew your nuts well, and alone; swallow them. Between mouthfuls of nuts you may eat some salad foods. Never use the moisture of the less concentrated foods to help
liquify nuts or other concentrated foods. The salivary glands will secrete sufficient moisture of the proper kind for this purpose and your foods will be better digested. Sometimes it is wise to eat the least sweet fruit first when eating three fruits at
one meal, otherwise the last part of the meal may be less tasty. If you eat dates first, for instance, and then take apricots, which are less sweet, you may not enjoy them as well after the very sweet fruit because of the unavoidable comparison of sweets.
Melons
Why do you eat melons alone?
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 re- frigerator for an hour with little change in flavor, but if you refrigerate watermelon juice for only 10 minutes, its flavor, color and composition change. It decompos- es 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.
One should not take watermelon with other more concentrated fruits. The more concentrated the food is, the longer it takes to propel it from the stomach, and if the melon is held in the stomach mixed with the other fruit, then it also will be held in the stomach for a longer period of time. Watermelon must be evacuated from the stomach as rapidly as it would be if eaten alone. If eaten with foods that slow its evacuation time from the stomach then it will ferment in the stomach and cause trouble.
Can you eat watermelon seeds?
Watermelon seeds can be saved and eaten if desired. There is some nutrient in- side the hard shell, but the shell itself is composed of indigestible cellulose, and I do not think it wise to consume so much cellulose. In wild nature, animals would not normally try to chew something so hard and indigestible. Primates eat the fruits and spit out the hard seeds. Man, unfortunately, has the ability to analyze foods, con- sequently he discovered nutrients in the seed, so he tries to eat the seed, forgetting that most of the watermelon seed is indigestible, and may serve only to irritate the lining of the gastrointestinal tract. Many seeds of fruits are poisonous; they contain benzaldehyde and cyanide.
Nuts with Acid Fruits
Why is innpt advisable to take nuts with acid fruits?
We no longer serve nuts with acid or subacid fruit mainly because of the sugar content in the fruit. When fruit is held in the stomach awaiting the digestion of nuts, it has a tendency to ferment, and cause digestive troubles. The sugar content of organically grown citrus fruit is very high, and high concentrations of sugar in- hibit gasiric secretion thus also interfering with protein digestion. It was formerly thought that the citrus didn’t interfere with protein digestion but with greater study, observation and reflection, thoughts have changed.
Acid fruit such as tomatoes and grapefruit may not be deleterious, because of their diminished sugar content. Even if one eats the citrus thirty minutes prior to taking nuts, in most cases, there will still be a great deal of fruit in the stomach. The pyloric sphincter stays tightly shut for approximately 15 minutes after a meal be- gins. After fifteen minutes, the stomach begins gradually to evacuate, and then not rapidly. The food gets mixed in the stomach. If you desire nuts in the morning for
breakfast, then it would be best to take them at least one hour after finishing your citrus or other fruit.
Beverages
What kind of beverage do you suggest besides water?
Many years ago Dr. Shelton pointed out that water is the only drink. All other substances are either food or poison. If you are thirsty, you should drink pure water. If you are hungry, you should eat. If you are thirsty it doesn’t mean you must eat a piece of watermelon, unless you are hungry at the same time. Drink only when thirsty and eat only when hungry. Poisonous soft drinks, coffee, tea, and other un- nourishing beverages, and other poisonous fluids should never be used to quench a thirst. Pure water is best.
Dried Fruits
Are there any subacid dried fruits?
The sugar concentration is naturally greater in fruits which have been dried. Some fruits that are considered subacid are considered as sweet fruits, after drying, unless they are soaked to replenish the missing water.
== Article #2: Proteins In Your Diet! By Dr. Alec Burton ==
This short thesis on proteins is intended to clarify some of the confusing issues at present dominating the so-called science of nutrition, and especially to present to hygienists a rational view of the importance of protein and its indispensability to normal health and well being.
It has been of considerable interest to me to study the various diets offered by the numerous food reformers over the past two decades. Many of these diets have had noth- ing more than enthusiasm to support them and several have been completely impractical. One of my chief aims is to present a program which will have a genuine practical appli- cation based on sound physiological principles. I have frequently been identified with a movement which stresses the need for protein. I do not wish to reject this identification but to elaborate its basis.
My argument is not as some have supposed, that a high protein diet is desirable, but that an adequate amount of protein is necessary. Few, if any, students of the subject would quarrel with this, although much current argument revolves around the term ‘ad- equate’. There is considerable disagreement among nutritionists as to the optimum pro- tein requirements and when one consults the literature on the subject, it is distressing to find so many assumptions replacing facts.
Some discussion has also arisen as to whether there is such a condition as protein deficiency. Those of us with experience of fasting are aware of the fact that the organism can maintain nitrogen needs throughout an extensive period without food. This seems inconsistent with the well-publicized statement that the body does not store protein, and in the sense in which it stores carbohydrates as glycogen in the liver and muscles, and fat in the organs and cutaneous tissues and elsewhere, this is probably correct. But as tissue structures are broken during the fasting process, materials (amino acids) are made avail- able for utilization. It is true that protein deprivation has to be prolonged and extreme in order to produce obvious signs of its inadequacy, and even here it is not necessarily only a problem of protein.
The complex physiological processes involved in digesting, absorbing and assimi- lating the materials ingested is such that it is unwise to make predictions about the effect of an isolated food element. Rather, the hygienist is inclined to study the total impact
of food on the organism and strive to relate the theoretical concepts of nutrition to a practical situation. It is necessary to dissociate ourselves from nutrients in feeding our patients and deal with foods that are complex parcels of numerous nutrients. In addition the hygienist has always, stressed the need to consider the feeder. In nearly all diets and nutritional studies, the individual variations of those consuming the food is overlooked. Notable exceptions to this exist, but only in a general way, such as the dietetic control of the diabetes, diets for obesity, the regulation of diet in phenyl-ketonuria and so on. This maneuver is not so much a consideration of individual needs and capacities as a thera- peutic approach to disease, that is, treating symptoms. Such an action may be justified on practical grounds but it has serious theoretical inconsistencies and is objectionable philosophically because it does not radically solve any of the most crucial problems.
Because of the serious deficiencies of generalizations, hygienists are often reluctant to make specific extensions of their principles. Consequently, at this point, I should ab- solve myself from apparent infallibility in the pages that follow wherein I have made categoric statements concerning qualities and quantities of food. There is always the in- dividual consumer, whose ever varying needs and capacities must dominate his require- ments. Hygiene, in its proper role of education, should teach us to respect our limita- tions and learn our needs, so that we can adequately supply them. What I have suggested should remain a tentative generalization requiring individual modification.
An inadequate diet may be a temporary necessity. By this I mean that food, and particularly protein which is more difficult to digest than many other food elements, should be consumed within individual capacities rather than according to charts, tables and graphs. There are times when the organism will be unable to utilize satisfactorily an adequate amount of a nutrient, and less will suffice. A consequent loss of weight and possibly energy may result, but this could conceivably be even greater if the extra food is forced into a reluctant feeder. Fasting usually, but not always, involves some loss of weight (this may be disputed, but the apparent contradiction involves fluid changes and not flesh). It is a procedure employed in special circumstances; it is most effective when the desire for food is lacking, when there is a dimished capacity to use food. The feeder must therefore learn to balance his diet and balance his intake. As we no longer live in a natural environment, one that would supply all our needs selected according to inherent demands, some knowledge of food and feeding is essential, if we are to maintain health and vigor. Man’s success or failure depends upon the use of his rational faculty. He can choose to respect his bodily (mental, emotional and physical) needs and supply them, or he can ignore them and suffer the consequences.
Conventional nutritionists argue that protein must be eaten with a carbohydrate, oth- erwise the amino acids derived therefrom will be broken down by the liver (de-amina- tion). This is called the ‘protein sparing’ effect of carbohydrates. If this is true, (and the experiments the claim is based are highly suspect), only a small quantity of carbohydrate is necessary. As indicated earlier, we do not eat nutrients and an examination of analyses of vegetable proteins reveals that they contain sufficient carbohydrates to provide the required conditions to prevent deamination. Animal proteins, on the other hand, do not. Their carbohydrate content is negligible.
Proteins combine best with nonstarchy vegetables. They should not be eaten with concentrated carbohydrates, either starch or sugar, nor with concentrated fats. Their use with fruit is not generally advocated.
Hygienists are almost unanimous in their agreement that nuts represent the best source of protein for man. It is a fact that people have developed tremendous muscular strength and vigour on an exclusively vegetarian diet. There are no special properties in animal foods which confer superiority over vegetable sources of nutrients. It may be categorically stated that vegetable proteins, especially nuts, have the following advantages over animal products:
1. They are generally eaten raw; uncooked proteins are superior.
# They do not contain toxic end products of metabolism, as is inevitable with meat and fish.
# They are generally much fresher. No matter what precautions are taken, flesh decomposes after the death of the animal, and meat is usually many weeks old before it reaches the table. Some putrefactive poisons are inevitable.
# The present method of raising animals domestically leaves much to be desired. Most animals are unhealthy and have to receive regular treatment from veterinary scientists. At present, nuts are subject to few contaminating influences, far less than our other fruits and vegetables.
# The grains and cereals do not represent any art of the natural diet of man. They are not essential to life and health and should certainly be omitted from the diets of infants and young children. Where they are included, they should be eaten whole, unprocessed and dry. The habit of eating cereal products with milk or other fluids such as juices is objectionable and conducive to fermentation. If they are included in the diet, thorough mastication is essential.
# Cereal proteins are almost invariably incomplete and should not be used.
== Article #3: Food Combining By Dr. Herbert M. Shelton ==
An intelligent reader who has done much personal experimenting with foods and diets writes me as follows: “It is surprising that of all the foods I’ve eaten, I find the banana the best and the least troublesome. Of course I’m talking about the ungassed banana. The gassed ones do give me some trouble, even such easily digested foods as the orange, apple, grape, etc., if overeaten, will cause distress. I realize one should not overeat on any food, but I do find that the ripe banana even if eaten to excess does not seem to do me any harm. Also, the banana seems to be a complete meal all by itself. It eaten with other foods, it can cause trouble. It really can’t be appreciated unless eaten alone. Even if combined with sweet fruits (dates, figs, raisins, peaches, grapes) it is not digested as well as when eaten alone. It seems to be a good food for both the hard laborer and sedentary worker. I am praising this fruit because by most people it is looked upon as ‘monkey food’ and of lit- tle importance as far as nourishing the body. I don’t know how long one can live on the fruit alone, but I think with the addition of some nuts or seeds and some leafy vegetables one could probably maintain good health. This should be a comparatively simple diet; not too expensive. Since I do not have the facilities for cooking and preparing elaborate meals, “I think this could be the type of diet I can live on.” This reader’s experience verifies my own. 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. Tilden’s view, like that of the writer of the foregoing letter, was based upon tests made with the ungassed banana. Gassed bananas do not ripen and can hardly be said to form desirable additions to man’s diet. The green banana is an almost insoluble starch; the ripe banana (ungassed) is a predi- gested sugar. It is quite probable that it is this sugar that makes a poor combination with other foods. As the gassed banana does not ripen, but rots instead, while still in the starch stage which is practically insoluble, it would seem quite natural that it should give trou- ble in digestion, even if eaten alone. The banana, which contains about 1.30 per cent protein, is abundant in most of the minerals required by the body and is rich in vitamins. Dr. Carios Arguello, of Nicaragua, introduced me to a native strong man, while I was visiting in his country a few years ago, who stated that he lived largely on bananas, eating them in large quantities and that he found that they sustained him in health and strength as none of the other foods did.
He had one advantage over those of us who live in the United States; namely, he could get his bananas tree ripened and fresh from the banana tree. This is an advantage of con- siderable importance.
He had one advantage over those of us who live in the United States; namely, he could get his bananas tree ripened and fresh from the banana tree. This is an advantage of con- siderable importance.
Article #4: Chlorophyll And Hemoglobin By Viktoras Kulvinskas
== Article #4: Chlorophyll And Hemoglobin By Viktoras Kulvinskas ==
For ages men have puzzled over the question - “What makes grass green?” About a cen- tury ago, chemists named the green pigment in growing plants chlorophyll.
For ages men have puzzled over the question - “What makes grass green?” About a cen- tury ago, chemists named the green pigment in growing plants chlorophyll.