The Rationale of Food Combining
From The Natural Hygiene Life Science Course
by Dennis Nelson
From Living Nutrition Magazine vol. 16
http://www.livingnutrition.com
©Living Nutrition Publications. All rights reserved.
The principles of food combining were first
explained in the earlier part of the 20th century by Dr. John
Tilden, M.D., author of Toxemia Explained, and Dr. William Howard
Hay, M.D. Their work was followed by that of Dr. Herbert Shelton and
is continuing with the doctors and teachers of the Natural Hygiene
movement.
This is not to imply that those people "laid down
the law" about how we should eat, but rather that they observed how
the human body works optimally in carrying out the processes of
digestion. They found that nature's way demands simplicity, and any
alterations of this plan will be met with less than ideal
consequences.
It has been observed that animals in nature eat very
simply and combine their food minimally. Carnivorous animals eat
their meal alone, without any carbohydrate or acid foods. Birds and
squirrels have also been observed to eat one type of food at a time.
Certainly no animal in nature would at any one time eat the variety
of foods that many humans are accustomed to eating at a conventional
meal.
The basis for food combining is a logical
application of the chemistry and physiology of digestion, with
special consideration given to the limitations of our digestive
juices and enzymes. The practical application of this knowledge has
given us the rules of food combining, which we may use to ensure a
greater degree of digestive efficiency.
In relating this concept lo nutrition, we should
realize that the nourishment our body receives is dependent on what
we can digest and assimilate. That which is not digested only wastes
the body's energy in passing it through the alimentary canal. What
is worse, the undigested food becomes soil for bacteria to feed
upon, resulting in putrefaction and fermentation which irritates and
poisons our tissues. This is a primary contributing factor in the
causation of disease.
This is not to say that applying the principles of
food combining will always lead to good digestion, as there are
other factors which reduce our digestive capabilities, e.g.,
overeating and eating under stressful conditions. Some of these
include: fatigue; preceding or following strenuous exercise; during
a fever or when there is severe inflammation; and while experiencing
strong emotions. All of these conditions hinder digestion and
predispose to bacterial decomposition of food. In addition, the use
of condiments, (especially salt), vinegar, alcohol, coffee or tea
during a meal retards digestion considerably. All of these
circumstances must be considered if one desires good digestion, and,
consequently, a well-nourished body.
That people suffer greatly from indigestion is
evidenced by the fact that billions of dollars are spent yearly on
over-the-counter medicines in the U.S. alone, to suppress the pains
and discomforts due to conventional eating and living habits.
Diseases of the stomach, intestines, colon, and rectum are on the
increase; conventional treatment with drugs and surgery does not
remove their underlying causes. We need to adopt a saner plan of
living that includes sound nutritional principles, if we are ever to
remedy this situation. Simple meals of compatible combinations are a
necessity for good digestion.
Dr. Shelton says in his book Food Combining Made
Easy: "As all physiologists are agreed that the character of the
digestive juice secreted corresponds with the character of the food
to be digested and that each food calls for its own specific
modification of the digestive juice, it follows as the night the
day, that complex mixtures of food greatly impair the efficiency of
digestion. Simple meals will prove to be more easily digested, hence
more healthful."
The wonderful thing about the food combining concept
is that anyone, no matter what their dietary preference, may benefit
from the application of these rules to their particular diet.
Whether you subsist on a vegetarian diet or one that includes animal
foods need not be a concern in food combining principles. The
digestive system works fundamentally the same for all humans, both
chemically and physiologically. The idea that each one of us has
individual needs and capacities is true to a certain extent, but
this does not nullify the physiological limitations of the human
organism.
To quote Dr. Shelton again: "There are great numbers
of people who will object lo these simple rules on the ground that
their own experiences have revealed that it is safe for them to
violate each and every one of these rules. The rules, they will say,
may be applicable to some people, but not to them. The individual,
rejecting the existence of a general law as the basis of physiology
and digestion in diet, in health and disease, and holding that what
is most valuable to one person may not be helpful to another – that
'one man's meat is another man's poison' – and that what is best for
each individual may be determined only by observation of each
person's idiosyncrasies will, perhaps, find it impossible to accept
the truth of any plan of living that does not meet with the approval
of his/her habits and prejudices.
"If we accept the obvious fact that a general law
underlies physiology and biology and that all are subject to this
law, it becomes easy to understand that hard and fast rules may be
established that will fit all human beings. Physiology is not as
chaotic and unlawful as some people seem to think.
"I frequently get another objection lo any effort to
regulate the diet and eating practices according to any law of life.
It runs this way: 'Diet is not all of life. Other things are also
important.' Nobody stresses this fact as emphatically as does the
Hygienist; but the objection is not raised by those who wish to
emphasize the importance of the factors of life. It is made by those
who desire to find a reason to disregard all the sane rules of
eating and living. "
Digestion of Foods
Digestion is the term that applies to the processes
by which the complex materials of food are broken down into simpler
substances in preparation for their subsequent entrance into the
bloodstream. For example, proteins are broken down into amino acids;
carbohydrates, composed of starches and sugars, are converted into
simple sugars; and fats are broken down into fatty acids. These are
the simple substances which the body can use to build new tissue.
Let us now discuss this process and how it works.
The human digestive tract may be divided into three
cavities: the mouth, the stomach, and the small intestine. Each of
these cavities contains its own distinct digestive secretions with
which to carry on its own specific work of digestion. In each of
these three stages, the work carried on at one stage prepares the
food for the digestive work done at the next.
For purposes of this article, we need only concern
ourselves with first two stages of the digestive process, that of
salivary and gastric digestion. However, it must be understood that
the efficiency of their work will determine the efficiency of
digestion that is subsequently conducted in the intestine.
When food enters the mouth, the mechanical process
of mastication along with the chemical process of insalivation
initiate the digestive process. The taste buds are excited and these
tiny nerve endings send signals to the brain to determine the type
of food ingested. Immediately, specific juices are secreted, and an
environment is created for the efficient digestion of that
particular food. If this contains starch, then a specific enzyme
called “salivary amylase” (ptyalin) will also be secreted in the
saliva. However, this enzyme acts only upon starches and will not be
secreted if the food does not contain starch.
After leaving the mouth, the food passes down the
esophagus and into the stomach, where the digestive process
continues. Here we find gastric juice containing primarily
hydrochloric acid and digestive enzymes. The pH of this gastric
juice is variable, ranging from highly acidic to a mild acid or
nearly neutral medium, depending on the type of food eaten. This
variable range is secured by the degree of concentration of the
hydrochloric acid.
Also present in the gastric juice are three primary
enzymes: pepsin, which acts upon proteins; gastric lipase which acts
upon fats; and rennin, which acts upon milk proteins. This third
enzyme is present in sufficient quantities only in the gastric juice
of infants. When the child has a full set of teeth, the secretion of
rennin begins to diminish. This phenomenon indicates the time for
weaning and feeding solid food. There is no physiological need for
milk from this time forth.
The important fact lo understand here is that each
enzyme can act only upon one class of food. For instance, the enzyme
salivary amylase which acts upon starches, cannot act upon protein
or fat. In fact, enzymatic action is so specific that each one of
the different forms of complex sugars, such as maltose or lactose,
requires its own specific enzyme for digestion.
An additional consideration is the fluid medium in
which the digestive process takes place during the gastric phase. In
the case of starches, salivary amylase requires an alkaline medium
in which to continue its work and will be destroyed by a highly acid
environment. This is also true of fats, whereby the enzyme gastric
lipase and its action upon fats is inhibited by a highly acid medium
in the stomach. However, in the case of proteins we have the
opposite situation; they require a highly acid environment for the
enzymatic activity of pepsin to take place. This is created by a
sufficient outpouring of hydrochloric acid into the gastric juice.
Now as previously stated, there are three stages of
the digestive process. Each one of these stages requires the action
of different enzymes, and the efficiency of their work is determined
by the digestive efficiency of the preceding stage. It is a
sequential operation. For example, if pepsin, the enzyme secreted in
the stomach during protein digestion, has not converted the proteins
into peptones, it follows that erepsin, the enzyme secreted in the
intestine, will not be able to carry on the final stage of protein
digestion, that of converting the peptones into amino acids. The
work of each enzyme is designed specifically for the stage of its
secretion.
So, if there is to be efficient digestion of a food,
the limitations of each stage of the digestive process must be
respected. This requires that a food be eaten by itself or in
combination with other foods that will not interfere with the
distinct activity of different enzymes. When two foods are eaten
that require opposite conditions for their digestion, the secretions
will clash with each other and digestion of both foods will be
limited or even suspended.
Another observation concerning the efficient
digestion of various foods pertains to the emptying time of the
stomach into the intestine. Fruits, when eaten alone as a meal, will
remain in the stomach from ten minutes to an hour. However, when
concentrated starches are eaten, their digestive time in the stomach
takes from two to three hours. In the case of concentrated proteins,
the digestive time required in the stomach is about four hours. In
fact, some foods may require five or six hours to complete gastric
digestion, as in the case of Iegumes or grains.
The point I wish lo make here is this: If foods are
eaten together which require different time periods for gastric
digestion, then we create a situation in which a food requiring the
shorter time is held up in the stomach awaiting the more lengthy
digestive time required by the other food. When this occurs, as when
fruit or other sugars are eaten with protein, for example, the
sugars ferment and nutrition is impaired.
Thus, with these considerations in mind, we may
realize that we have the possibility of creating two distinct
experiences when taking food. In the case of carbohydrates, during
digestion they are broken down into simple sugars called
monosaccharides, which the body can make use of to provide us with
nutrients. However, if carbohydrates undergo fermentation, they are
broken down into carbon dioxide, acetic acid, lactic acid, alcohol,
and water; all, with the exception of the last, are poisonous
substances. In the case of proteins, during digestion they are
broken down into amino acids; however, when putrefaction occurs,
they are broken down into a variety of ptomaines, leucomaines, and
other poisons.
This is true with all other food components:
enzymatic digestion of foods prepares them for the nutritive needs
of the body, whereas bacterial decomposition of foods makes them
unfit for its needs, poisoning it with the products of fermentation
and/or putrefaction. The responsibility for harmonious digestion
rests with us. Failure to observe digestive requirements results in
subsequent pathology of mild to acute indigestion.
======
Food Combining For Optimum Digestion
© by David Klein, Ph.D.
Why do we need to practice proper food combining?
Because our digestive systems cannot digest haphazard combinations,
as evidenced by indigestion, flatulence, acid reflux, diarrhea,
vomiting, body odors, colds, flu, pimples, dandruff, chronic pain,
fatigue, and countless other signs of autointoxication. If we have
chronic gastrointestinal gas, queasiness, bloating and body odors,
we are not healthy, even if we feel good and happy. Toxic matter and
gases in the body do erode our health and will sooner or later lead
to disease, with no exception! Those who can seemingly eat
“anything” are, ultimately, not going to get away with it! In fact,
hygienic physiologists agree that over ninety percent of all known
common maladies and major diseases are caused by autointoxication,
i.e., self-poisoning, mainly stemming from eating diets which are
incompatible with our physiological constitution and capabilities.
A properly combined diet of 75 percent or more raw
food will clear up most maladies. The correct diet for the human
species, as revealed by studies of anatomy, physiology and biology
is, predominantly, whole, ripe, organic raw fruits and succulent
vegetables, with minimal amounts of nuts and seeds.
The validity of the food combining guidelines (or“rules”)
has been confirmed by virtually everyone who has applied them for a
while, and they are supported by physiological science. During the
Civil War era, a medical doctor named Beaumont performed clinical
tests on a man who, by virtue of an unusual injury, had a temporary
hole extending to the exterior of his abdomen which afforded direct
sampling of his stomach contents under various eating conditions.
Those observations were used subsequently by physiologists Dr. John
H. Tilden and Dr. Herbert M. Shelton in the formulation of food
combining guidelines. In my own case, within 24 hours of adopting a
vegan diet and applying food combining, my g.i. system, which had
been a virtual erupting volcano when I suffered with ulcerative
colitis, completely quieted down, leaving me feeling wonderfully
disease-free and allowing me to heal at a rapid rate. Countless
others have experienced similar relief of their g.i. ills.
Test the guidelines out and learn for yourself.
Everyone who diligently follows them, avoiding overeating and
incorporating other essential elements of healthful living, sooner
or later derives the benefits of excellent digestion, no body odors,
minimal or no gas, inoffensive feces, effortless defecation, clear
urine, clearer skin, eyes and mind, more balanced composure, ideal
weight level, greater physical stamina, faster healing, better
sleep, and youthful vitality. Basically, mono meals yield the best
results. “Simple 3” salads (e.g., lettuce, tomato and avocado) also
work very well. In sum, the simpler the digestive task, the better
the results.
Guidelines
* Eat melons alone.
* Eat all other sweet fruits on an empty stomach
with or without green neutral vegetables (e.g., lettuce, kale,
celery) and/or cucumbers.
* Do not eat acidic citrus fruits with other types
of sweet fruits.
* A minimal amount of sweet acidic citrus fruit
might digest well with avocado, nuts, seeds and young coconut
(whole, or blended into dressings) – test it and learn.
* Tomato, Cape gooseberry and tomatillo combine well
with nuts, seeds and avocado.
* Do not eat fatty high-protein foods (nuts, seeds
and coconut) with sweet fruit or starchy foods (squash, tubers,
carrots, peas and corn).
* A minimal amount of avocado might combine well
with starchy foods.
* Nuts and seeds can be eaten together. Avoid eating
nuts/seeds with avocado and coconut.
* Eating nuts, seeds, coconut and avocado with green
neutral vegetables (e.g., lettuce, kale, celery) and/or cucumbers
typically enhances digestion as additional proper digestive juices
will aid in the digestion of the fat.
* Legumes are poorly digested because of their high
protein and starch content. Sprouted legumes are somewhat more
digestible. These are best eaten with green neutral vegetables
(e.g., lettuce, kale, celery) and/or cucumbers.
* Sweet peas and young carrots fresh from the garden
are nonstarchy; older ones are starchy.
* Starchy foods combine well with all vegetables and
non-sweet fruits except tomatoes-–-do not mix tomatoes with starchy
foods. Protein/fatty foods combine well with nonstarchy vegetables
and cucumbers. Avocado combines well with any kind of vegetable,
tuber and non-sweet fruit. Eat avocado minimally until you have
overcome illness.
• Space out your meals, allowing time for your
system to assimilate and rest.
* * *
Caveats
The efficacy of correct food combinations is negated
by:
* Overeating on fats and starches.(eating beyond
your body’s ability to secrete sufficient digestive juices).
* Diluting the enzyme-food mixture (chyme) in your
stomach by drinking more than a few sips of juices or water.
* Eating when tired.
* Eating when stressed.
* Eating when not hungry.
* Eating foods which do not appeal to your senses.
* Eating before the digestion of your previous meal
is complete. (Wait an hour for fruit, 4 hours for starches and 6 or
more hours for fatty foods.)
* Eating when the stomach and intestines contain
fermenting debris or digesting food from a previous meal.
* Eating quickly.
* Incomplete chewing.
* Exercising vigorously soon after eating.
* Going to sleep soon after eating.
* Shallow breathing.
* Powerful seasonings.
* Toxic irritants. (E.g., vinegar, onions, bitter
herbs, pepper. Vinegar is acidic – it destroys alkaline digestive
secretions.)
* Medicines.
========
Flu Viruses or Combos Abombos?
©by David Klein, Ph.D.
Holiday meals have the dubious tradition of knocking
people out with abominable food combos. Belch . . . grumble grumble
. . . plop plop fizz fizz (Alka Seltzer) . . . zzzzzzzzzZZZZZ . . .
Then there's the aches and flu – and people blame it all on flu
viruses. Not so! When we eat a haphazard meal of anything and
everything, we turn our warm bacteria-laden bellies into toxic
fermenting chambers that will boil over like Mount Fluvious. It's
not the viruses in the turkey (if any) that make you sick--you do it
to yourself. Viruses are tiny bits of DNA which are nontoxic in the
g.i. tract, thus they cannot cause influenza. When you have
gastritis or flu symptoms, your body is urgently trying to get rid
of a toxic mess that is fermenting food/chyme, in order to restore
inner purity.
That was the cooked fooder’s scenario. If you think
that you are immune to this because you eat all raw, you are
mistaken. Gastric eruptions can and will happen almost every time if
you eat combo abombo raw meals such as this: cranberry sauce, almond
milk, avocado soup, veggie loaf with nuts, seeds, spices and salt,
salad with oil dressing and sprouted chickpeas, sweet fruit and nut
dessert. That spells G.I. DISASTER and calls for a simpler way of
eating.
Simple combos or mono meal eating is a beautiful
experience, and creates peace, serenity, purity, slimness and
youthful vitality, while saving us money and time. There is no
reward for gluttony. By eating simply, savoring each food item
separately, and living healthfully, we’ll live longer and, thus, be
able to eat many more delightful meals.
========
Food Combining Educational Materials
Living Nutrition offers the following:
Health Reports Volume 1, Report No. 5 by Dr. T. C. Fry
Food Combining Made Easy by Dr. Herbert M. Shelton
Food Combining Simplified by Dennis Nelson
Food Combining Chart by Dr. Douglas Graham
Food Combining and Raw Food Pearamid Chart by David Klein
Your Natural Diet: Alive Raw Foods by Dr. T. C. Fry & David Klein
Available at
http://www.livingnutrition.com/bookstore.html.
