Food combining

Food Combining

Food Combination Chart

Food combining is a nutritional approach that advocates for the consumption of certain foods together while avoiding the combination of others. This dietary practice is based on the belief that different foods digest at different rates and require different digestive environments, and that improper combinations can lead to digestive distress and suboptimal nutrient absorption.

Principles of Food Combining

The principles of food combining are rooted in the idea that certain foods require specific digestive enzymes and conditions. The main tenets include:

• Proteins and Starches: It is suggested to avoid eating proteins and starches together. Proteins require an acidic environment for digestion, while starches require an alkaline environment.
• Fruits: Fruits should be eaten alone or with other fruits. They are digested quickly and can ferment if combined with other food groups.
• Vegetables: Non-starchy vegetables can be combined with proteins or starches, but not both.
• Dairy: Dairy products are often recommended to be consumed alone or with non-starchy vegetables.

Historical Background

The concept of food combining has historical roots in various traditional dietary practices. It gained popularity in the early 20th century through the work of Herbert M. Shelton, who was a proponent of Natural Hygiene. Shelton's ideas were influenced by earlier health reformers and have been adapted by various modern dietary systems.

Criticism and Controversy

Food combining has been met with skepticism by many nutritionists and medical professionals. Critics argue that the human digestive system is capable of handling mixed meals efficiently. The stomach produces hydrochloric acid and digestive enzymes that can process proteins, fats, and carbohydrates simultaneously.

Potential Benefits

Proponents of food combining claim several benefits, including:

• Improved digestion
• Increased energy levels
• Weight loss
• Reduced bloating and gas

Related Pages

• Digestion
• Nutrition
• Dietary fiber
• Herbert M. Shelton