Principles of Proper
                                        
        Food Combining
                                                            By: Herbert M. Shelton

                                                                 There are sound physiological
                                                     
             reasons for eating foods in
                                                    
              compatible combinations.  In other
                                                    
              words, some foods, if mixed in the
                                                      
            digestive system, will cause
                                                     
             distress.  The principles of food
                                                    
              combining are dictated by digestive
                                                     
             chemistry.  

Different foods are digested differently.  Starchy foods require an alkaline
digestive medium, which is supplied initially in the mouth by the enzyme
ptyalin.  Protein foods require an acid medium for digestion- hydrochloric acid.
 

As any student of chemistry will assure you, acids and bases (alkalis)
neutralize each other.  If you eat a starch with a protein, digestion is impaired
or completely arrested.  The undigested food mass can cause various kinds of
digestive disorders.  

Undigested food becomes soil for bacteria, which ferment and decompose it.  
Its by-products are poisonous, one of which, alcohol, is a narcotic that
destroys or inhibits nerve function.  

It plays havoc with nerves of the digestive tract, suspending their vital action
such that constipation may well be a result.    

        
The Basic Rules of Proper Food Combining:

Eat acids and starches at separate meals.  Acids neutralize the alkaline
medium required for starch digestion and the result is fermentation and
indigestion.  

2. Eat protein foods and carbohydrate foods at separate meals.  Protein foods
require an acid medium for digestion.  

3. Eat but one kind of protein food at a meal.  

4. Eat proteins and acid foods at separate meals.  The acids of acid foods
inhibit the secretion of the digestive acids required for protein digestion.  
Undigested protein putrefies in bacterial decomposition and produces some
potent poisons.  

5. Eat fats and proteins at separate meals.  Some foods, especially nuts, are
over 50% fat and require hours for digestion.  

6. Eat sugars (fruits) and proteins at separate meals.  

7. Eat sugars (fruits) and starchy foods at separate meals.  Fruits undergo no
digestion in the stomach and are held up if eaten with foods that require
digestion in the stomach.  

8. Eat melons alone.  They combine with almost no other food.  

9. Desert the desserts.  Eaten on top of meals they lie heavy on the stomach,
requiring no digestion there, and ferment.  Bacteria turn them into alcohols
and vinegars and acetic acids.  

Healthy Foods to Eat

Sweet Fruit
Banana, Carob, Date, Fig, Prune, Raisins, Dried fruit, Persimmon, Mango,
Papaya.  

Sub-Acid Fruit
Apple, Apricot, Blackberry, Cherimoya, Cherry, Elderberry, Gooseberry, Grape,
Huckleberry, Nectarine, Peach, Pear, Plum, Quince, Raspberry.  

Acid Fruit
Currant, Grapefruit, Guava, Kumquat, Lemon, Lime, Orange, Loganberry,
Pineapple, Pomegranate, Strawberry, Tamarind, Tangerine, Tomato.  

Melons
Banana melon, Cantaloupe, Casaba, Christmas melon, Persian melon,
Crenshaw melon, Watermelon, Honeydew melon, Muskmelon, Nutmeg melon.  

Proteins
Almonds, Cashew nuts, Hazel nuts, Hickory nuts, Lentils, Peanuts,
Gooseberry, Avocados, Pecans, Pine nuts, Pistachio nuts, Soy beans,
Walnuts, Sunflower seeds, Coconuts.  

Starches
Artichoke, Bean (lima)*, Beets, Chestnut, Carrots, Corn, Hubbard squash,
Jerusalem artichoke, Peanuts*, Peas, Potatoes, Pumpkin, Yams, Peanuts,
lentils, beans, and all cereals are considered as protein and starch
combinations.  

Non-Starchy Vegetables
Bamboo shoots, Broccoli, Brussel sprouts, Romaine, Cabbage, Cauliflower,
Celery, Chard, Cucumber, Eggplant, Endive, Kale, Kohlrabi, Lettuce: Boston,
Bib, Leaf, Romaine, etc., Okra, Parsnip, Pepper (sweet), Rutabaga, Sorrel,
Sprouts: Mung bean, alfalfa, wheat, barley, etc., Squash (ex. starchy), Turnip.  

By: Herbert M. Shelton

Article: Principles of Proper Food Combining
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