5. The Crux Of Food Combining
If we want to eat several foods at the same meal, it would seem logical that trouble could be avoided, or at least minimized, by ingesting together those foods which are compatible; that is, those which require approximately the same conditions for digestion—including length of time, type of enzymes and digestive juices, and degrees of alkalinity or acidity.
When foods are eaten in incompatible combinations and fermentation results, alcohol is produced in the digestive tract, with the same consequences as imbibing it and with the same potential for liver damage.
The existence of such a still in your body may not be illegal, but it is certainly contrary to the laws of
It is important to remember that all of the senses have a role in digestion. Seeing, smelling, touching, tasting—and even thinking about food—all help in sending the proper signals for the secretion of the digestive juices and their adaptation to the character of the food.
Complicated mixtures of food interfere with this process of digestion, make it less efficient and may cause digestive problems. When we compound the problem by adding seasonings, the true taste of the individual foods is further disguised. This makes it extremely difficult for the digestive system to supply secretions that can cope with such meals and digestion is inhibited and impaired.
The glands react to the foods eaten to the best of their ability. They interpret the signals they receive and supply the best secretions they can muster to preserve the health and the integrity of the organism. When a saturation point is reached, due to continuous bombardment from intolerable food combinations, the ability of the overworked digestive system to make the necessary adaptations is reduced or destroyed, and disease is the result.
Optimal digestion requires that we eat in such a way as to offer the least hindrance to the work of digestion by making the best use of our knowledge of the chemistry and physiology of digestion and of the limitations of the human digestive system.
Raw, fresh, whole, ripe fruit; chlorophyll-, vitamin- and mineral-rich raw, leafy green vegetable, sprouted seeds and raw, unsalted nuts and seeds are essential and valuable—they are the best of foods. Eat them in accordance with food-combining rules, masticate them thoroughly, don’t complicate them with oily dressings, and your body will easily accommodate this food program and progress toward optimal health.
People with serious digestive problems should consult a Hygienic professional and probably undertake the healing that only a prolonged, supervised fast can produce. Afterwards, they too can look forward to utilization of the Hygienic food program on their way to better health.
5.1 Dr. Shelton’s Original 9 Food Combining Rules
- Never eat carbohydrate foods and acid foods at the same meal.
- Never eat a concentrated protein and a concentrated carbohydrate at the same meal.
- Never consume two concentrated proteins at the same meal.
- Do not consume fats with proteins.
- Do not eat acid fruits with proteins.
- Do not consume starches and sugars together.
- Eat but one concentrated starch at a meal.
- Do not consume melons with any other foods.
- Milk is best taken alone or let alone.
5.2 Food Combinations Discussed in This Lesson
- Acid-carbohydrate combinations.
- Protein-carbohydrate combinations.
- Protein-protein combinations.
- Protein-fat combinations.
- Fats in combination with other foods.
- Acid-protein combinations.
- Sugar with starch, protein and acid fruit.
- Starch-starch combinations.
- Acid fruits with subacid fruits.
- Subacid fruits with sweet fruits.
- Fruits with vegetables.
- Salads with most foods.
- Melons best used alone.
- Milk, Yogurt, Clabber—Combinations.
- 1. The Basis Of The Food Combining System
- 2. What Is Food?
- 3. The Chemistry And Physiology Of Digestion
- 4. Food Combining Rules
- 5. The Crux Of Food Combining
- 6. Question & Answers
- Article #1: Skin problems? Tell me about them! By Richard Hill
- Article #2: The Hygienic Diet By Dr. Alec Burton
- Article #3: Food Combining By Dr. Herbert M. Shelton
- Article #4: Protein-Starch Combinations By Dr. Herbert M. Shelton
- Article #5: Basic Considerations In Food Combining By Virginia Vetrano, B.Sc.