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Food Combination II Greetings to all our Members, We trust you all had a good week?! Have you tried applying the food-combining rules so far? Let’s look at the remaining combinations. 12- Salads Salads combine very well with proteins and starches. Lettuce and other green and non-starchy vegetables leave the stomach with little change- They pass through the stomach rapidly unless delayed by oily dressings or food that require a more thorough gastric digestion. Lettuce & celery are good combination with fruit because they require very little gastric digestion. However, even if eaten with other foods, there is no fermentation. 13- Take melons alone Melons are more than 90% liquid and leave the stomach quickly if not delayed and fermented by combining with other foods. The sugar and other nutrients in melons are in a less stable form than the nutrients in other fruits. Orange juice may be kept in the refrigerator for an hour with little change in flavour, but if you refrigerate watermelon juice for only 10 minutes, its flavour, colours and composition markedly change. It decomposes much quicker than other fruits. Consequently, if it is held in the stomach awaiting the digestion of other foods, it will decompose (ferment) and cause a great deal of gastric distress. 14- Sprouts Alfalfa sprouts may be combined as a green vegetable. Other sprouts should be combined in the same category as the original seed, even though the sprouting process has somewhat lowered the protein and carbohydrate content. 15- Milk, Yoghurt & clabber Milk is best taken alone. Many adults (and some children) lack the enzyme lactase and rennin necessary for the digestion of milk. Lactase catalyses the conversion of lactose (milk sugar) to the glucose and galactose, which can be utilized by the body. Rennin is a milk-coagulating enzyme, which many adults no longer secrete. Yoghurt cultures can inhibit the body’s own natural production of beneficial intestinal flora. When foods are eaten in incompatible combinations and fermentation results, alcohol is produced in the digestive tract, with the same consequences as imbibing it and with the same potential for liver damage. It is important to remember that all the senses have a role in digestion. Seeing, smelling, touching, tasting and even thinking about food, all help in sending the proper signals for the secretion of the digestive juices and their adaptation to the character of the food. Complicated mixtures of food interfere with this process of digestion, make it less efficient and may cause digestive problems. Optimal digestion requires that we eat in such a way as to offer the least hindrance to the work of digestion by making the best use of our knowledge of the chemistry and physiology of digestion and of the limitations of the human digestive system. Among the most dangerous and health-impairing nutritional habits are: Overeating - Eating refined and processed food - Eating foods that have been significantly chemically manipulated - Excessive consumption of concentrated foods Wishing you all an enchanted week, Take care, The Crazy Nut team Some Examples of Percentages of Protein and Carbohydrate Content of Various Categories of Foods. Concentrated Protein foods; Protein Carbohydrate Almonds 18.6% 19.5% Sunflower seeds 24% 19.9% Cashews 17.2% 29.3% Starch / Protein foods; Brown rice 7.5% 77.4% Wild rice 14.1% 75.3% Fresh Coconut 3.5% 9.4% Starchy Vegetables; Yam 2.1% 23.2% Potato 2.1% 17.1% Mildly Starchy Vegetables; Squash 1.4% 12.4% Carrot 1.1% 9.7% Non Starchy Vegetables; Cauliflower 2.7% 5.2% Lettuce 1.3% 3.5% Sweet fruits; Banana 1.1% 22.2% Dried Date 2.2% 72.9% Sub acid fruits; Apple 0.2% 14.1% Peach 0.6% 9.7% Acid fruits; Orange 1.0% 12.2% Pineapple 0.3% 13.7% Some high fats Nuts are: Fat Macadamias 71.% Brazil 66.9% Pecans 71.2% Almonds 54.2% Sunflower seeds 47.3% Pumpkin seeds 45.8% Sesame seeds 52.2%