Ayurveda

Food Combining Made Easy

Food combining is a new science. It is the result of food industry and modern civilization that developed with the advent of Industrial Revolution. Food combining helps in easy digestion process. Different foods digest differently and hence, the combination is given based on digestive chemistry. Starch foods require basic digestive medium that can be supplied by ptyalin enzyme. Protein foods require acid digestive medium that can be supplied by hydrochloric acid.

If you eat protein combined with starch , the digestion process gets impaired. The undigested foods hence become a base for microorganisms to grow and decompose. This would cause various digestive disorders. The following article gives out some basic rules about how to combine foods.

Basic Rules of Proper Food Combining

  • Consume protein foods and carbohydrate foods at separate intervals. Protein foods require acid medium and carbohydrate foods require alkaline medium for digestion.
  • Consume starches and acids at different meals. Acids neutralize the alkaline medium for digesting starch.
  • Eat only one type of protein at a meal.
  • Consume acid and protein foods at separate meals. The acid present in acid foods inhibit the digestive acids secretion that help the proteins to digest. The undigested protein acts in bacterial decomposition and hence producing some toxic materials.
  • Consume proteins and sugars (fruits) at separate meals.
  • Consume proteins and fats at separate meals. Foods like nuts take more time for digestion as they contain more than 50%fat.
  • Melons should be consumed alone and do not combine any other food with them.
  • Consume starchy foods and sugars at separate meals. Fruits cannot be digested and hence when they are eaten with any other foods, digestion of other foods cannot take place properly.
  • Cut down desserts. When they are eaten on the top of meals, they make the stomach heavy as they cannot be digested. They are fermented by bacteria which turn them to vinegars, alcohols and acetic acids.

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