Chrisb1 Post fast food combining principles

Hi Bella Lucia and Chrisb1 - Below is a copy of your board message to me on day 31 of my fast. Thank you for writing out such a long and eloquent post. I appreciate all your effort and know this will help many others along the way.



Re: Day31WF: Blood Pressure Q and trying to decide when to end by chrisb1 3 days 35 Hello #83873,
You are quite right about tumeric as a seasoning with health benefits, as it does have anti-inflammatory qualities: even anti-cancer properties apparently; there was a post here on curezone a while back that illustrated this point.

An 80/20 raw/cooked food combo is for the most part an approximation and not an exact figure (unless there are some Hygienic mathematicians amongst us)!!
Joking aside, that is just a rough guideline which Hygienists have recommended now for a long time.

Harvey & Marilyn Diamonds books popularized Natural Hygiene like never before; they were very clever in achieving this popularity. The first book of their two book series was meant to be on NH, but in the end they thought this would not be a good idea as it would be only another "health-book" and therefore not sell very well: so their first book was on weight-loss based on NH principles without revealing NH , and produced a massive best-seller.
Because of this popularity, the NH sequel was an automatic best-seller, riding on the success of their first publication.
Their two book series are classics of NH literature and I would recommend them for many things, but especially about proper food combining which is quite detailed.

Yes fruit should be eaten alone.
Avocados are classified as a protein and/or neutral fruit, which combine well with Tomatoes
Here is a breakdown of their combinations................................

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! As set forth in Dr. Herbert Shelton 's FOOD COMBINING MADE EASY these are the salient rules for proper food combining.

The Nine Basic Rules of Proper Food Combining:

1. 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.

Classification of recommended foods.......................
Sweet Fruit
Banana, Carob, Date, Fig, Prune, Raisins, Dried fruit, Persimmon, Mango, Papaya, Sapote

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

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, Yam

* 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, Bibb, Leaf, Romaine, etc., Okra, Parsnip, Pepper (sweet), Rutabaga, Sorrel, Sprouts: Mung bean, alfalfa, wheat, barley, etc., Squash (ex. starchy), Turnip.

Regards

Chrisb1.





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