Food combining is the process of combining certain food groups for eating that allow the body to process and breakdown those foods more efficiently. Its principles are derived from the digestive chemistry that food needs either acidic or alkaline enzymes to be digested properly.

Types of Digestion

Gastric digestion is produced in the stomach, which is acid-based and is used to process proteins such as meats, eggs and nuts. Salivary digestion, which is alkaline-based, is produced in the mouth and is used for processing carbohydrates and sugars, which include potatoes, breads and grains.

One Process or the Other

Each type of digestive enzyme is produced in certain amounts and at certain times to more efficiently digest its appropriate food group. When combining acid and alkaline enzymes, digestion can not only be disrupted, it can be stopped completely.

Keep it Separate

Eat proteins and fats such as avocado, butter and olive oil at separate meals. Oil-based foods can take hours to digest.

Fruit Stands Alone

Fruits are supposed to be eaten alone; they break down very quickly and need a fast escape from the digestive system. One may eat fruit a half hour or so before a meal, but not during or after a meal.

Things to Note

Non-starchy vegetables such as leafy greens can be combined with either protein foods or starchy foods. Each bite of food should be chewed until it is virtually a liquid to further aid digestion. Two concentrated proteins, such as eggs with bacon, should not be combined in the same meal.

Source:

Internationals Health Library: Food Combining

Healing Daily: Food Combining

Chet Day's Health and Beyond: Nine Rules For Proper Food Combining

More Information:

Alder Brooke: Food Combining Chart