Never a Recipe Without Combining
Oh the challenges of food combining. The rules are anything but vague as to how to create optimal digestion and nutritional assimiliation by combining the proper food groups but how does ‘Dr. Food Combiner’ expect me to make a single recipe without breaking at least ONE rule of food combining? The answer: do your best and reap the benefits.
Symptoms and Science
Mixing ’some’ foods together causes malnutrition, high cholesterol, gallstones, clogged arteries, and food allergies as well as digestive disorders such as bloating, bacteria overgrowth, excess ’sludge’ in the tract, heartburn, constipation, diarrhea, weight gain, leaky gut syndrome, and so much more. If the symptoms arn’t enough, the chemistry will surely show problems when combining such things as proteins and starches (acid and alkali), for example.
The decomposition (digestion) of your Standard American restaurant meal is a complex mess that guarantees indigestion. You start your meal with a cold drink which not only dilutes the acid in your stomach but slows down the ‘churning’ action of digestion. You move onto the bread made from useless starch that immediately grabs the attention of your digestive system. On to the steak and the potato – the acid and the alkali. Decomposition slows down so significantly it can even come to a stand still. One can only imagine what happens when steak and potatoes are ’standing still’ in your digestive tract. The food is sitting in temperatures of 120 degrees, fermenting, rotting, and nesting many potential problems. In addition to the meat, the stomach is trying to focus on digesting cellulose from the carbohydrates ingested before the steak all while being paralyzed from the cold temperatures of the beverage you started your meal with! All of this work is being done with the help of enzymes, found naturally in RAW foods yet completely gone in cooked foods above 118 degrees. These enzymes are supposed to be rebuilding cells, helping cellular metabolism, and reversing degeneration.
So what can you do to avoid such an intestinal traffic jam?
Food Combining Charts
A great general rule for food combining can be seen in the chart below
and a raw and living food version here:
Proper food combining even applies while juicing. Single foods are the easiest to assimilate but can sure make for some dull juice and/or meals, at times. Even if you do not have symptoms of digestive upsets when food combining, the chemistry of assimiliation is still taking place; therefore, problems may still arise internally.
Supplements and Natural Methods to Increase Digestion
If you find food combining is too difficult to master ALL the time, don’t worry, you’re like the rest of us. Try adding supplements such as Digestive Enzymes, Chlorophyll, Bitter greens, Hydrochloric Acid, Probiotics, Procaine, Betaine HCI, and/or Pepsin. Natural methods include starting your day and meals with warmed water with squeezed lemon or lime juice, magnesium chloride, cider vinegar daily, B Vitamin rich foods, avoid excess dairy, chocolate, and increase your fresh air and exercise.
MORE on food categories
Banana, Carob, Date, Fig, Prune, Raisins, Dried fruit, Persimmon, Mango, Papaya, Sapote
Apple, Apricot, Blackberry, Cherimoya, Cherry, Elderberry, Gooseberry, Grape, Huckleberry, Nectarine, Peach, Pear, Plum, Quince, Raspberry, Sapodilla
Currant, Grapefruit, Guava, Kumquat, Lemon, Lime, Orange, Loganberry, Pineapple, Pomegranate, Strawberry, Tamarind, Tangerine, Tomato
Banana melon, Cantaloupe, Casaba, Christmas melon, Persian melon, Crenshaw melon, Watermelon, Honeydew melon, Muskmelon, Nutmeg melon
Almonds, Cashew nuts, Hazel nuts, Hickory nuts, Lentils, Peanuts, Gooseberry, Avocados, Pecans, Pine nuts, Pistachio nuts, Soy beans, Walnuts, Sunflower seeds, Coconuts
Artichoke, Bean (lima)*, Beets, Chestnut, Carrots, Corn, Hubbard squash, Jerusalem artichoke, Peanuts*, Peas, Potatoes, Pumpkin, Yam
*Peanuts, lentils, beans, and all cereals are considered as protein and starch combinations
Bamboo shoots, Broccoli, Brussel sprouts, Romaine, Cabbage, Cauliflower, Celery, Chard, Cucumber, Eggplant, Endive, Kale, Kohlrabi, Lettuce: Boston, Bibb, Leaf, Romaine, etc., Okra, Parsnip, Pepper (sweet), Rutabaga, Sorrel, Sprouts: Mung bean, alfalfa, wheat, barley, etc., Squash (ex. starchy), Turnip.