What is Food Combining?
A brief definition of the term 'food combining' and explanation of the value of combining in a compatible way.
The term 'food combining' refers to combinations of food that combine well with each other and are compatible with each other when considering digestive chemistry. In other words, eating a meal comprised of foods that combine well with each other will aid the digestive process and result in better absorption of nutrients.
It is known that different types of foods require different amounts of time to be efficiently digested. For example fruits, when eaten on their own, can leave the stomach in less than an hour, whereas some complex foods such as dried beans may require five to six hours to complete gastric digestion.
Undigested carbohydrates may ferment and produce poisons such as carbon dioxide, acetic acid, lactic acid and alcohol whilst undigested proteins may putrefy and produce poisons such as ptomaines and leucomaines. These problems can occur in situations where starches and proteins are combined in the same meal as proteins favour a highly acidic environment for digestion whereas starches and fats favour a near neutral environment. The resultant effects can be indigestion, flatulence, bloating, abdominal discomfort and not least, poor absorption of nutrients.
It makes sense therefore to eat combinations of foods that have approximately the same digestion times. If supplementation is deemed necessary, then a natural, easily digested source of nutrients such as a green superfood powder which can be mixed into a nutritious drink.
Taking food combining into consideration when planning a meal can provide many nutritional benefits. Eating compatible combinations of food will aid digestion and result in better nutrient absorption whilst conversely, eating foods that do not combine well with each other can result in a form of self-poisoning brought about by the decomposition of food in the digestive system.
Eating simple, compatible meals will result in a more efficient digestion, better assimilation and absorption of nutrients, and increased energy levels making the practice of 'food combining' a worthwhile effort.