About Food Combining, by Nomi Shannon, author "The Raw Gourmet"
The theory of food combining is based on the fact that each type of food
requires different lengths of time, different enzymes and different pH
balances (the degree of acidity or alkalinity of the digestive juices)
for proper digestion.
Some foods, like nut and seed proteins, require an
acid environment. Other foods, such as starches (winter squash, yams)
and acid fruits (oranges, pineapple), break down more easily in an
Combining foods that require different digestive
environments causes indigestion (gas, constipation, diarrhea, nausea,
bloating, fatigue) and results in incomplete digestion. Incomplete
digestion forces your body to spend more energy creating more digestive
enzymes (and even white blood cells), thereby robbing it of the energy
it needs to create tissue-building, metabolic enzymes.
For example, many people say that watermelon gives them indigestion.
Since watermelon digests in only 20-30 minutes, when it enters your
stomach filled with slower digesting food, it gets held up in its
digestive process and ferments. This fermentation causes gas and
eaten on an empty stomach does not create digestive distress, and
because of its rapid transit, your stomach will be free to digest other
foods within half an hour. As a result, one of the food combining rules
is: Eat melons alone.
Not everyone agrees that food combining is an important issue.
Renowned nutrition expert Dr. Gabriel Cousens explains that if you eat
primarily enzyme-rich raw food, the food will digest itself making food
combining rules unnecessary.
He says that food combining principles are
much more relevant when food is cooked because then your body has to
work harder to
manufacture the necessary digestive enzymes.
It is important to listen to your body. By experimenting with the food
combining principles, including single-food meals (mono-meals), you will
learn through experience what is best for your own metabolism and
Ann's NOTE 1/09 Just received an email from Astamari who informs us this article is by Nomi Shannon, the author of the book "The RAW GOURMET". We then SEARCHed the name and found her.
Ann's NOTE: Sorry, a friend sent this with no reference. We apologize to whoever placed this information on the net.
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