Correct Food Combining Principles
HOW TO AVOID INDIGESTION & ACIDOSIS
It is not what we eat but what we digest and assimilate that adds to our health, strength and usefulness.
An unhampered or unimpeded digestion may be guaranteed only to the extent to which we guard our stomachs against food combinations and mental and physical conditions which disturb and impair digestion. A stomach that is reeking with decomposition will not supply to the body the "calories" and "vitamins" originally contained in the food eaten.
The specific action of the digestive enzymes, the careful timing of their secretion and the adaptation of the strength and character of the digestive secretions to the character of the food upon which they are to act was seen in our study of the processes of digestion. The more these facts are studied, the more it appears to be utterly impossible to digest the conglomeration that makes up the usual meal of the average man or woman.
Following Proper Food Combining Rules will allow you to make excellent Food Combining Recipes that would constitute a very healthy Food Combining Diet. A Food Combining Chart is available for easy referencing.
1. Never eat carbohydrate foods and acid foods at the same meal.
Do not eat bread, potatoes, peas, beans, bananas, dates, or other carbohydrates with lemons, limes, oranges, grapefruits, pineapples, tomatoes or other sour fruit.
The enzyme, ptyalin, acts only in an alkaline medium; it is destroyed by a mild acid. Fruit acids not only prevent carbohydrate digestion, but they also favor their fermentation. Oxalic acid diluted to one part in 10,000, completely arrests the action of ptyalin. There is enough acetic acid in one or two teaspoonfuls of vinegar to entirely suspend salivary digestion.
Dr. Percy Howe, of Harvard, says: "Many people who cannot eat oranges at a meal derive great benefit by eating those fifteen to thirty minutes before the meal." It appears that Dr. Howe does not understand why people cannot take oranges with their meals. I have put hundreds of patients, who have told me that they could not eat oranges or grapefruit, upon a diet of these fruits, and they found that they could take them. Such people are in the habit of taking these foods with a breakfast of cereal, with cream and sugar, egg on toast, stewed prunes and coffee, or some similar meal.
Tomatoes should never be combined with any starch food. They may be eaten with leafy vegetables and fat foods. The combination citric, malic and oxalic acids found in tomatoes, (which are released and intensified by cooking), is very antagonistic to the alkaline digestion of starches in the mouth and stomach. They should not be used on salads at a starch meal.
In cases of hyperacidity of the stomach, there is great difficulty in digesting starches. Much discomfort is caused by eating them. They ferment and poison the body. Acid-starch combinations are very rare in nature—the sour apple coming nearest to being such a combination.
2. Never eat a concentrated protein and a concentrated carbohydrate at the same meal.
This means do not eat nuts, meat, eggs, cheese, or other protein foods at the same meal with bread, cereals, potatoes, sweet fruits, cakes, etc.
The Earl of Sandwich is credited with having invented the sandwich—a modern dietetic abomination. The hamburger, a similar abomination, is also a modern dietetic innovation. Egg sandwiches, cheese sandwiches, ham sandwiches and similar protein-starch combinations are of recent origin. Dr. Tilden used to say that, "Nature never produced a sandwich." How true are his words!
The digestion of carbohydrates (starches and sugars) and of protein is so different that when they are mixed in the stomach they interfere with the digestion of each other. An acid process (gastric digestion) and an alkaline process (salivary digestion) can not be carried on at the same time, in an ideal way in the stomach. In fact, they cannot proceed together at all for long, as the rising acidity of the stomach contents soon completely stops carbohydrate digestion, and this is followed by fermentation.
Dr. J. John Marshall showed that undigested starch in large amounts in the stomach absorbs pepsin and, thus, prevents the acid from entering into combination with the proteins, thereby increasing the free hydrochloric acid.
Beans contain about 25% protein and approximately 50½% carbohydrate or starch. This, doubtlessly, accounts for their difficult digestion and the readiness with which they ferment. Prof. McCollum says that, navy beans have a peculiar and indigestible carbohydrate. But McCollum knows nothing of combinations. Beans are a "bread and meat" combination, and each of their two principle constituents requires entirely different processes for digestion. The starch of the bean lies in the stomach, while its protein is being digested and, except under the most favorable of circumstances, ferments, producing gas and toxins.
One of the best rules for eating, which I can offer you, is to eschew all beans. This does not include green beans, which contain little starch. Matured or "dried" beans, of all types, are known by everyone to quickly ferment when eaten, and produce much gas. The strong gastric juice of the stomach, which is engaged in digesting proteins, impedes starch digestion. Pythagorus advised that, "We eat no beans." We subscribe to that plan, making an exception only in the case of green beans.