The Principles of Food Combining:
The Concept of Food Combining is that bloating, gas, fermentation, and putrefaction can occur when foods of incompatible chemistry are ingested at the same meal or even too close in the same time frame. When you combine acidic foods and alkaline foods together, their chemistry neutralizes each other and instead of the natural enzymatic action being initiated, you get fermentation and/or putrefaction.
That can lead to bloating, gas, and discomfort.
Even worse, this makes your digestive system work very hard to break the food down into usable nutrients.
In fact, the digestive system has to call for back up in the form of yeast and bacteria. The medical field likes to call these organisms the bad guys, but the truth is they only come when needed. They stay and overpopulate because we give them a lot of work of to do. Their sole purpose in life is to help break down food matter.
Fermentation is a by product of yeast/fungi breaking down starches that the body can’t handle (converting complex carbohydrates into alcohol). Putrefaction is created when bacteria or fungi multiply in an effort to break down or decompose the food that was combined improperly and could not be naturally digested.
Remember this:
- Ripe Fruits (Alkaline) are eaten only with other Fruits.
- Melons (Alkaline) should not be combined with other types of fruit or food groups (they digest faster than any other fruit).
- Do Not Combine Fruits (Alkaline) with Protein (Acid).
- Vegetables (Alkaline/Neutral) combine with Proteins (Acids).
- Vegetables (Alkaline/Neutral) combine with Starches (Mostly Acids).
- Starches (Acid) and Proteins (Acids) do not combine well with each other.
- Starches (Acid) include corn, cereals, baked desserts, pastas, rice, oatmeal, white potatoes, etc.
- Proteins (Acid) include beef, chicken, fish, pork, dairy, eggs, soy, etc.