Re: Chris - food combining

Personally, I eat my salads as they are and thoroughly enjoy them. However, my salads only include those items that can be enjoyed raw and undressed - Lettuce (most varieties are tasty once your taste buds are working,) cucumber, tomato, carrot, sweet peppers, celery, yellow and zucchini squash, avocado. Anything else, I'll steam for just long enough to make it enjoyable but only on occasion. The key is the taste. If it tastes good then I know that I could eat a plate full of it without upsetting my body and I'll enjoy nourishment from it. If it's bitter, then it's a sign that I shouldn't really be eating it.

Spinach, beet greens and several others are high in oxalic acid and I tend to avoid them as a rule. If they're included in a salad served by someone else, I don't pick them out but try to limit the intake.

If you desire a dressing for your salad, a popular one is a mixture of tomato and avocado blended. Two great tastes but don't make it before you're ready to use it.

Another question. I read Shelton's A salad a day. Do you add a dressing to your salad? If so, what kind?

It's strange what Hygienists will recommend but we know now that oils and salt are of no value to the body except as they occur naturally in fruit, veg, nuts and seeds.

I know one Hygienists who recommends meat as the highest quality protein and I wonder how they can make such a recommendation in the face of all the evidence to the contrary.

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