Nine Rules for Proper Food Combining

Nine Rules for Proper Food Combining Nine Rules for Proper Food Combining There are sound physiological reasons for eating foods in compatible combinations. In other words, some foods, if mixed in the digestive system, will cause distress! The principles of food combining are dictated by digestive chemistry. Different foods are digested differently... Starchy foods require an alkaline digestive medium which is supplied initially in the mouth by the enzyme ptyalin; Protein foods require an acid medium for digestion- hydrochloric acid.  As any student of chemistry will assure you, acids and bases (alkalis) neutralize each other. If you eat a starch with a protein, digestion is impaired or completely arrested! The undigested food mass can cause various kinds of digestive disorders. Undigested food becomes soil for bacteria which ferment and decompose it. Its by products are poisonous, one of which, alcohol, is a narcotic that destroys or inhibits nerve function. It plays havoc with nerves of the digestive tract, suspending their vital action such that constipation may well be a result! As set forth in Dr. Herbert Shelton's FOOD COMBINING MADE EASY these are the salient rules for proper food combining. The Nine Basic Rules of Proper Food Combining: 1. Eat acids and starches at separate meals. Acids neutralize the alkaline medium required for starch digestion and the result is fermentation and indigestion. 2. Eat protein foods and carbohydrate foods at separate meals. Protein foods require an acid medium for digestion. 3. Eat but one kind of protein food at a meal. 4. Eat proteins and acid foods at separate meals. The acids of acid foods inhibit the secretion of the digestive acids required for protein digestion. Undigested protein putrefies in bacterial decomposition and produces some potent poisons. 5. Eat fats and proteins at separate meals. Some foods, especially nuts, are over 50% fat and require hours for digestion. 6. Eat sugars (fruits) and proteins at separate meals. 7. Eat sugars (fruits) and starchy foods at separate meals. Fruits undergo no digestion in the stomach and are held up if eaten with foods that require digestion in the stomach. 8. Eat melons alone. They combine with almost no other food. 9. Desert the desserts. Eaten on top of meals they lie heavy on the stomach, requiring no digestion there, and ferment. Bacteria turn them into alcohols and vinegars and acetic acids. In my opinion, the Vitamix and the Healthmaster juicer are the best machines on the market. Green LEAFY vegetables are the best to use in your vegetable juicing program. All green leafy vegetables work well. The easiest ones to use include all the lettuces including, but not restricted to: Red leaf lettuce Green Leaf lettuce Romaine lettuce Escarole lettuce You can then put in some of the other similar green leafy vegetables such as spinach, kale and cabbage. Cabbage juice is one of the most healing juices when it comes to repairing an ulcer as it is a huge source of vitamin U. Herbs also make wonderful combinations. Parsley and cilantro are great in vegetable juice. Fruit juicing is certainly good for you, but it has one disadvantage over vegetable juicing: fruit juice tends to increase insulin levels when consumed. Adding essential oils to your vegetable juice There are 4 basic supplements you could use: Fish Oil (EPA/DHA) (source of omega 3 fatty acids) Flaxseed oil (source of omega 3 fatty acids) Cod Liver Oil (has vitamin D and vitamin A in addition to the EPA/DHA of fish oil.) Evening Primrose Oil (source of omega 6 fatty acids) It is becoming increasingly clear that one of the major reasons vegetable juicing works is that it is living raw food. I am confident that most of us would notice significant improvements in our energy and health if we increased the amounts of living raw foods in our diet. If you juice vegetables on a regular basis, it is quite easy to consume over 50% of your foods as raw. The enzymes in raw foods are destroyed by heat Most raw food, like our bodies, is very perishable. When raw foods are exposed to temperatures above 118 degrees, they start to rapidly break down, just as our bodies would if we had a fever that high. One of the constituents of foods which can break down are enzymes. Enzymes help us digest our food. Enzymes are proteins though, and they have a very specific 3-dimensional structure in space. Once they are heated much above 118 degrees, this structure can change. Once enzymes are exposed to heat, they are no longer able to provide the function for which they were designed. Cooked foods contribute to chronic illness, because their enzyme content is damaged and thus requires us to make our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food demands much more energy than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in 1/2 to 1/3 of the time it takes for cooked food. Eating enzyme-dead foods places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of ingesting processed foods. Juicer Recipes #1 – Lemony Apple                                          - 2 apples - 1 lemon - 1″ slice of ginger Juicing Tip: Juice the apples with their skins on. The skin is the most abundant area of the apple as far as flavonoid content goes. This will produce cloudy but more nutritious (and still delicious) apple juicer recipes. This healthy juicer recipe also makes a great remedy for colds. Juicer Recipes #2 – Plain O’ O.J                              - 4 medium size oranges Juicing Tip: When juicing oranges (or any kind of citrus fruit in your recipes for juicers) it is a good idea to juice the white membranes at the center of the orange. The majority of the bio-flavonoids in citrus fruits are found in the white membranes. Scrape off some of the white membranes inside the peel and include them in the juice. We don’t recommend juicing the whole peel, this will produce a very sour unpleasant juice. Fresh Lemonade - 2 or 3 large lemons - 1/2 cup of water - Optional – Add apple to sweeten Peel lemons and cut stem of apple (Swap out 1 lemon for 1 lime and bingo, you got limeade). Add ice on those hot days. Kiwi and Pear - 2 kiwis - 2 pears Peel kiwis and remove pear stems. Melon Medley - 1/2 watermelon - 1/2 honeydew - 1/2 cantaloupe Remove rinds and seeds (except for watermelon seeds). Tropical Fruit Juice Recipes - 1 orange - 1 kiwi - 1/2 mango - sparkling mineral water Peel all the fruits and also pit the mango. Pour the juice in a large glass, fill to the top with sparkling water and serve. Kidney Cleanse - 2 apples - 3 and 1/2 watermelon pieces with rind Cut the apples into narrow wedges and juice with the watermelon pieces. The Pain Reducer - 1 lemon - 1 orange - 2 hard pears - 2 apples Peel orange and lemon, remove pear and apple stems and juice. Simply Green Juice - 1 cup of spinach - 2 cups of kale - 2 cups of parsley - 1 cucumber - 3 celery stalks Add a little garlic and/or ginger if you like. Wash thoroughly and juice. Eyes - 6 carrots - 1 cup of kale Liver Health - 1/2 beet with greens - 3 apples Wash all thoroughly, remove apple stems and put the whole 1/2 a beet in.