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Food Combining for Digestion
There are many food combining charts on the market, suggesting different points
of view which can be very confusing and inaccurate. For example, they may say
lemons, limes and tomatoes are acid-producing and should not be combined with
starches or proteins. Another example would be that avocados are a protein fruit
and should not be combined with starches or proteins. Both of these examples
do not consider the fact that the first thing that ferments in any organized
matter, once it has been disturbed by chewing, is the sugar. That is, the tiny
intelligent indestructible beings (microzymas) that make up that mater move
from respiration to sugar metabolism as the matter breaks down (digests). Because
lemons, limes, tomatoes, and avocados are low-sugar/high water content fruits,
they produce very little acid residue and are highly alkalizing. The key to
good digestion is not how we combine foods but how we choose foods to eat which
are most like us: high water (70% or greater), naturally occurring oils (20-30%),
low protein (5-7%), and even lower sugar (0.5 to 3%). Understanding that our
bodies are a gelatinous (between liquid and a solid) material in an ocean of
water, we do not have to worry ourselves with food combining ideaologies or
charts when we are eating high-water/low-sugar content foods! This is important
to understand, since the water and sugar content of each food we organize into
a meal becomes the most important indicator for food combination, rather than
whether the food is a vegetable, fruit, or protein.
There are several fundamental rules in food combining that are very important
and not understood by many savants and nutritionists. They include:
1. All high-sugar fruits are acid-forming and should not be combined with other
types of foods ingested in a state of imbalance; e.g., bananas (25% sugar),
apples (15%), oranges (12%), mangoes (18%), pineapples (28%), strawberries (11%),
cherries (12%), watermelon (9%), and honeydew (21%).
2. Low-sugar fruits are alkalizing and can be combined with other vegetables
or proteins, eg. Avocado (2% sugar), tomato (3%), lemon (3%), lime (3%), cantaloupe
(5%), an non-sweet grapefruit (5%).
3. Low-sugar/high-water fruits and vegetables can be combined with each other
or with proteins or starches.
4. In a state of imbalance, go easy on the high-sugar vegetables, e.g., carrots
(11% sugar), beets (13%), and high-sugar squash. Although carrot itself is an
alkalizing vegetable, if taken in excess as concentrated carrot juice, the sugar
content is too high. (Acids are produced by morbid fermentation of sugar).
5. Cold-pressed, polyunsaturated fats (flax seed oil) borage oil, marine lipids,
evening primrose oil), monounsaturated fats (olive oil, avocado), and saturated
fats (avocado) can be combined with vegetables, some fruits (lemons, limes,
tomatoes, avocados, bell peppers), starches and vegetable proteins.
The outline below covers the basics of how to combine foods.
The Basics of Combining
1. Eat low-sugar/high-water vegetables or fruits with:
A. Plant or animal protein.
B. Starch,
C. Cold-pressed oils,
2. Don’t eat animal protein (this does not apply to vegetable or fruit protein) with
A. Starch. Animal protein digests in the stomach producing an acid medium (uric
acid). When starch is combined with animal protein, the sugars in the starch
create even ore acid (acetic acid), leading to indigestion, heartburn and gas.
B. Acids. The digestion of food is a process of fermentation which gives rise
to waste products knows as acids or ferments. High-sugar fruits (which are highly
acid-producing) accompanying animal protein increase the production of ferments
in the stomach, giving rise to indigestion, heartburn and gas. Exception: Seeds,
nuts and avocado (excellent sources of good fat) can be combined with plant
or animal protein, starches, or high-sugar fruits.
C. Oils. Cold-pressed oils are essential for the construction of cell membranes,
the production of hormones, and the chelation of acids or ferments. They can
be eaten liberally with vegetable meals. However, with animal protein, oils
will slow down the fermentation process (due to their chelating effect on the
acids produced), causing congestion (constipation), which when piled up with
other foods, especially fruits and carbohydrates, will create morbid mass leading
to acid reflux, heartburn and gas.
3. Don’t eat starches (including starchy vegetables) with:
A. Animal protein. Meat and potatoes is a perfect combination for indigestion.
B. Acids, such as vinegar. (In fact never eat vinegar; it is poisonous.) Acids
mask the presence of starch in the mouth and block the action of ptyalin, a
necessary component of starch digestion in saliva.
C. High-sugar fruit. High-sugar fruits like apples, oranges and bananas create
excess acidity in the blood and poison the immune system, shutting it down for
up to five hours. When you add like potatoes, bread, or pasta to the brew, you
have sugar on top of sugar, or more acid on top of more acid, and the immune
system is paralyzed for even longer periods of time. Note: Avocado (low-sugar/high-protein
fruit) combines well with starches, e.g. grains, legumes, and starchy vegetables
like yams.
D. Oil. Oil slows digestion of starch due to its chelating effect on the acids
produced as the starch (sugar) ferments. However, this is not a problem if you
keep at least 80% of the rest of the meal high-water/low-sugar content (i.e.,
plenty of veggies).
4. Don’t eat fruit* with:
A. Protein. Obvious reasons. A fruit salad with a steak is a recipe for excess
acid, leading to indigestion and gas. Exception, Fruit can be combined with
avocado (low-sugar/protein fruit).
B. Starch. It’s a taste temptation, like a peanut butter and banana sandwich
(except if you think about a lemon sandwich!), but just too much difference
here in digestion time (fruit digests quickly), so the combination begs for
fermentation. However, the main thing that makes the combination so tempting
to begin with is its added sugar (jam on toast, for example), and this makes
the whole deal much worse.
C. Vegetables. Fruits are cleansers, veggies are builders. Don’t ask the
body to do opposites simultaneously. Exception: tomato, avocado, lemon and lime
combine with all veggies.
D. Oil.
*Don’t use fruit at all (except lemon, lime, tomato, avocado, and non-sweet grapefruit) until you are well, and then in moderation and in season.
5. Oils
Combine best with vegetables and fresh veggie juices; combine poorly with fruits (except tomato, avocado, lemon and lime).
6. Melons
Eat melons alone, or not at all. Best to avoid them altogether, as they are
very high in sugar (except cantaloupe), which means more acid. Also, like grapes
and a few other sugary fruits, they can be high in mold. Once you are well and
strong, an occasional treat is fine.
If you are seriously ill, or interested in following an ideal regimen, food
combining is essential, as is the property ratio of raw foods. Try taking smaller
bites of food to enhance the digestion through more chewing. Above all, don’t
discourage yourself by trying to change too much too quickly. Making gradual
dietary changes is generally best for the body anyway. The exception to this
might be when serious illness threatens your life or promises to inflict permanent
damage. At such times, drastic change may do very nicely! The human digestive
system is not designed from complex meals. It’s best not to mix more than
four foods, or food from more than two classes. Use only one protein starch
per meal. And when you start using complex starches, only one per meal also.
Be careful not to wash food down with beverages, especially cold ones, including
cold water. Cold shuts down digestive activity as easily as it preserves food.
Because water dilutes digestive chemicals, it should be drunk at least a half-hour
before, or one hour after, a meal which includes animal protein. But if you
are eating a low-sugar/high-water content vegetarian meal, feel free to drink
with your meal. It is helpful to eat juicier food items (veggies/salads) first
to pave the way for heavier items. A few sips of warm water after a meal can
aid digestions.
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