The Basis Of The Food Combining System

1. The Basis Of The Food Combining System

The food combining system, as a whole, is simple and easy to understand. It logically evolved from

the study of gastric physiology and the actions of enzymes and digestive juices. Hygienic food selection and the principles or food combining are based on the nutritional needs of humans and the limitations of our digestive systems. It is not what we eat, but what we digest and assimilate, that determines the nourishment our bodies receive. Food combining is based on the discovery that certain combinations of food may be digested with greater ease and efficiency than others.

Correct food combinations result in an immediate improvement in health by lightening the load of the digestive organs. Better nutrition is assured, and there is better digestion, less fermentation and putrefaction, more comfort, less distress and less gas. So-called food allergies often disappear as a result of proper food combining. (See article in the Case History section of this lesson. This article was written by Richard Hill, a young man who had to learn the hard way.)

Fermentation causes irritation and poisoning. Proper food combining removes fermentation as a cause of indigestion (though there are many other conditions that can cause digestive problems, such as overeating; eating hurriedly or when tired, worried, angry, fearful, grieved, etc.; or when you are in pain or have a fever or inflammation).

The successful results obtained through the utilization of me food combining rules can be explained and substantiated by the facts of physiological chemistry, particularly the chemistry of digestion.

No food program, nor any food combining program, will cure disease. Healing can be effected only by removal of the causes of disease. Incorrect food combinations can be an important cause.