Food Combining

Bth. Bttthhhthh.

MELONSHaha, no that wasn’t me who farted. Besides inhaling your food like a mad man when your starving, gas is created from the carbon dioxide of fermenting foods.  Your digestive tract is a long journey for your food, beginning with your chompers in your kisser, and ending with your butt hole in your behind.  Combing what foods you eat correctly is important for proper digestion, minimizing cramping, gas, bloating, and any other indigestion symptoms.  Melons get digested the quickest, they can go through in like what, 15 minutes!?  So say you ate a nice chipotle bowl with brown rice and black beans and had some honey dew for dessert.  Those starches and proteins will take like 4 hours to digest, and the honey dew will be waiting behind, fermenting, creating discomfort and bloat.

My Advice: eat juicy fruits like melon, oranges, grapes, etc. for breakfast.  They are perfect hydration and fuel to wake you up and get you going for a beautiful day here on Earth ❤ As your day goes on, eat heavier.  Optimally, I save the fats and proteins for the last meal.

The Hippocrates Approach to Optimum Health suggests:

In order to successfully practice food combining, it is necessary to understand which foods belong in each of the groups listed.  The following list will explain in detail the foods belonging to starch, proteins, sweet fruits, starchy vegetables, and acid fruits.

Protein foods; which digest in four hours include: nuts and seeds

Starch foods; which digest in three hours include: potatoes, corn, Jerusalem artichokes, parsnips, bean (lima), beets, carrots, Hubbard squash, peas, pumpkin and yams, sprouted grains such as amaranth, millet, quinoa, rye, and teff, sprouted legumes such as chickpeas, lentils, and peas

Low Starch Vegetables; which digest in two and a half hours include:

  • Leafy greens: arugula, asparagus, broccoli, brussel sprouts, romaine lettuce, cabbage (all varieties), cauliflower, celery, Swiss chard, collard greens, kale, mustard greens, scallions, spinach, watercress
  • Fruit vegetables: cucumber, red bell pepper, summer squash, zucchini
  • Low starch root vegetables: beets, burdock, carrots, parsnips, radishes, turnips
  • Sprouted greens: alfalfa, arugula, buckwheat, cabbage, clover, garlic, kale, mustard, radish

Fruits; which digest on an average in two hours except for melon which is 15 minutes!

  • Sweet fruits: banana, date, fig, prune, raisins, dried fruit, mango, persimmons, and papaya
  • Sub Acid Fruits: sweet apples, apricot, blackberry, cherries, nectarine, peach, pear, plum, and raspberry
  • Acid Fruits: grapefruit, guava, kumquat, lemon, lime, orange, pineapple, pomegranate, sour apples, sour grapes, strawberry, tangerine, and tomatoes

Dr. Herbert M Shelton’s principles of food combining:

  • Do not combine starch foods and acids at the same meal
  • Do not combine proteins and carbohydrates at the same meal
  • Do not combine acids and proteins at the same meal
  • Do not combine fats and proteins at the same meal
  • Do not combine sweet fruits and proteins at the same meal
  • Always eat melons alone

Avocados, onion, and garlic are the only exception to the fruit/vegetable guideline.  They are easily combined with either fruits or vegetables, making them a truly versatile and important food.

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