Food Combining

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The next step of preparation is the proper combination of foods for digestion and assimilation of life force. As discussed earlier, our reason for eating is to obtain energy.  Due to the time, location, and enzyme interaction in the process of digestion, certain food combinations should be avoided to ensure easy digestion and maximum assimilation of life force. Avoid the combination of foods that are more than one column apart on the acid/alkaline chart in Chapter VI. The greater the distance apart, the less net energy you will get via digestion.  Each food contains a combination of fats, proteins, and/or carbohydrates known as macronutrients.  Food is classified by its dominance of one of these categories. An example would be beef. Although it is high in fat, it is classified as a protein due to the protein being the greater amount of content.  

The body processes (burns) each part of the food (proteins and carbohydrates) by using opposing electrical charges via enzymes and results in an ash left from the combustion processes. (Fats are broken into very small pieces and are usually used in the condition they come into the body and are neutral in their pH.)  This breakdown and use of nutrients is known as your metabolic fire. The rate of burning, and the fuel used, determines the performance of your vehicle (body). The energy released is measured in units known as calories. Calories are only a measure of heat i.e. 252 calories = 1 British Thermal Unit or B.T.U.; they bear no direct relation to weight. The left-over ash from your metabolic fire is charged either acid or alkaline and is recombined, via the released energy, into nutrients that are usable by your body to operate, maintain, and repair itself. The dominance of the charge of the ash is part of what determines our acid/alkaline or pH balance to maintain homeostasis (health). An example of the importance of this issue is that if your pH is off 1 point either direction you will suffer illness and die.

To help maintain a proper acid/alkaline balance, we can choose a diet that is 75-80% alkaline ash-forming to 20-25% acid ash-forming foods to ensure the proper release of energy in the process of digestion and maintenance of optimum health. If you cannot follow this due to traveling or dining out, eat the foods with the highest liquid content first, progressing to the driest and most compressed at the end of the meal. The high liquid foods are usually fruits and vegetables and need to spend little time in the stomach and then move on, whereas grains and meats may need to stay in the stomach for hours thus allowing easier and more complete digestion. (Yes, this means eat dessert first if it is fruit, but last if it is cake.)

    Other factors that can help determine your food choices are the weather and your activity level. Air quality plays a larger role in our pH balance than our water or food. The warmer it is and the less active you are, the more alkaline-forming foods (fruits &veggies) need to be consumed. The warmer temperatures are more environmentally acid (i.e. the air) and we require more alkaline forming foods and beverages to balance, whereas the colder temperatures are more environmentally alkaline and require more acid-forming foods to balance. These balancing foods are the naturally occurring, organic foods grown locally and eaten in season.

High activity tends to create a more acid environment and low activity tends to create a more alkaline environment in the body, while inactivity can create either depending upon the disease state it induces. If you think about the extremes you will find natives in the tropic regions eating mostly fruits and vegetables have mild activity and take long rest periods, whereas the Eskimos eat mostly fat and meat and stay very physically active to keep warm and healthy.  

By adjusting the dominance of acid and alkaline forming foods, one can stay warmer in the winter and cooler in the summer with energy to spare and good health. Many nutritional scientists and doctors have forgotten the external environment and its influence upon the operation of the body. The body’s three primary functions are: 1) regulating barometric pressure – so we don’t explode or implode, 2) regulating proper temperature – as our functions of metabolism require a narrow temperature range be maintained, and 3) maintaining a balanced pH range.

There are other ideas about food combining such as those put forth by Hays and others, but I have not seen enough research to include them in this book. Many individuals have gained benefits from those systems and others have not. However, the common factor of agreement is the acid/alkaline (pH) balance. Also, the higher percentage of raw food is a key as well as cooking exhausts a lot of the electrical energy potential of the food before we get to benefit from it. All the functions of your cells depend upon having enough voltage (20-25mv.) to operate healthfully. Fresh foods provide this charge, cooked foods deplete this charge. It is wise to increase the percentage of your raw foods slowly as this increased energy will allow the cells to detox themselves and you may experience a healing crisis as this waste comes out quickly. Symptoms may include, but are not limited to: watery eyes, runny nose, fever, aches, chills, emotional shifts and outbursts, bowel irregularities, skin eruptions and more. However, these will be temporary and often you will oddly enough feel better even when these are going on. If you have too much detoxification symptoms, you can temporarily reduce the amount of raw foods until the body is cleaner. This is your part of self regulation. Find what you are comfortable with and progress at your own rate. 80% of your bodily functions are for detoxification. Raw fruits and vegetables power your body to do its house cleaning jobs working not only as raw materials, but also cleansing agents, solvents, catalysts, antioxidants, and disinfectants.

The outside environment accounts for fully half of your pH and up to 90% of your temperature and pressure functions. To ignore the seasons and the weather will result in eventual dietary failure and disease. This is one of the reasons why the Eskimo can healthfully eat only fat and meat while the islander healthfully eats the fruits, nuts and vegetables. Reverse their diets while they stay in their native environments, and watch them rapidly grow ill and die.

    At the end of Chapter VI is Figure 2 – Acid/Alkaline Chart, which shows the pH of many foods that you can use as a basic guideline to bring your dietary selections into a more optimal state. I have found that many charts on acidity and alkalinity of foods disagree. This is due to whether or not the food is cooked, dried, etc. and probably some other reasons I am unaware of. My chart has made compensations for these areas where known.

If you find that food combining is too confusing, start simple by just paying attention to what is put on your plate by its weight. Ideal would be 60% vegetables and 20% fruit with 20% nuts, seeds, grains, and/or meats. Start with the most liquid filled and progress to the driest at the end.
 

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