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The correct combination of foods consumed at one time plays an important role in good digestion and reducing intoxication of the body from the processes of rotting and fermentation in the stomach and intestines. The fact is that for each type of food, digestive juices of a certain composition are secreted, which contribute to the most efficient digestion of this product. With a mixed diet, food combinations often arise when one type of food interferes with the absorption of another.
Herbert Shelton wrote: “We get no benefit from food that is not digested. Eating and at the same time spoiling food in the digestive tract is a waste of food. But even worse, spoiled food leads to the formation of poisons that are very harmful... Amazing the number of cases of food allergies disappears completely when sufferers learn to eat food in the right combinations. Such people suffer not from allergies, but from malabsorption of food. Allergy is the term applied to protein poisoning. Abnormal digestion carries into the bloodstream not nutrients, but poisons .
Below is a classification of foods with indications of correct and incorrect combinations. All products are divided into 10 groups.

Instructions for use of the table of compatible products

You should not immediately try to remember all acceptable food combinations.
Write down (or remember) all the types of products that you personally usually eat or use in cooking. And it is within this list that you create your own compatibility “table”. If you find that some combinations were incompatible, modify those recipes or food combinations. As a result, you should end up with a menu that is not too different from your usual diet. In the future, it will be easy for you to add new components to it by checking the main table.

Group 1. Sweet fruits

Bananas, dates, persimmons, figs, all dried fruits.
They go perfectly with each other (bananas with figs), with semi-acidic fruits (persimmon with apple) and with fermented milk products (dates with curdled milk).
It is acceptable to combine with nuts, milk, moderately starchy and starchy vegetables, herbs and non-starchy vegetables.
When combined with all other products, they cause fermentation.
Note
All fruits are very healthy if consumed as an independent food. Fruits and fruit juices should not be consumed as dessert. It is better to drink juices half an hour - an hour before meals.

Group 2. Semi-acidic fruits

Apricots, mangoes, watermelons, melons, blueberries, blueberries;
sweet to taste: apples, pears, grapes, cherries, plums, peaches, etc. Tomatoes belong to the same group in terms of their properties.
They go well with each other (apple with plum), with sweet fruits (pear with persimmon), with sour fruits (peach with orange), with fermented milk products (apple with kefir).
Compatible with protein products containing a lot of fat - cheese, nuts, fatty cottage cheese (cherries with cheese, pear with nuts), herbs and non-starchy vegetables (cucumber with plums).
Combinations with other protein products are harmful (apples with meat, apricots with eggs).
When combined with starches (grape juice with bread) and semi-starchy vegetables (plum with pumpkin), they cause fermentation.
Note
Melon, blueberries and blueberries are incompatible with any other product. They are perfectly digestible if eaten not in addition to food, but as food (or in small quantities an hour before meals).

Group 3. Sour fruits

Oranges, tangerines, grapefruits, pineapples, pomegranates, lemons; sour to taste: apples, pears, cherries, plums, peaches, grapes; currants, blackberries, cranberries, etc.
They go well with semi-acidic fruits (grapefruit with apple), with fermented milk products (ryazhenka with orange).
Acceptable in combination with fatty cottage cheese, nuts, seeds, cheeses, herbs and non-starchy vegetables (currants with salad). Incompatible with other protein products (tangerine with eggs, cranberries with fish).
Incompatible with starches (orange and potatoes), with sweet fruits (pineapple with dates) and with semi-starchy vegetables (lemon with green peas).

Group 4. Non-starchy vegetables

Cucumbers, cabbage, sweet peppers, green beans, etc.
They go well with proteins (meat with cucumbers), fats (cabbage with butter), moderately starchy vegetables (tomatoes with zucchini), starches (bread with cucumbers), herbs (sweet peppers with dill and onions).
It is acceptable to combine with fruit.
Cannot be consumed with milk.
Group 5. Moderately starchy vegetables
Beets, turnips, rutabaga, carrots, seaweed, zucchini, eggplant, pumpkin, green peas.
They go well with starches (zucchini with bread), non-starchy vegetables (green peas with cucumber), fats (carrots with sour cream), and herbs.
It is acceptable to combine with fermented milk products (kefir with carrots), cheese, cottage cheese, nuts, seeds.
Compounds with proteins (eggplant with meat, green peas with eggs), sugars (pumpkin with jam), fruits (turnip with banana), and milk are harmful.
Group 6. Starchy foods
Wheat, rye, oats and products made from them; cereals; buckwheat, millet, pearl barley, rice; potatoes, chestnuts, etc.
Ideal with greens (bread and salad), non-starchy vegetables (potatoes and cabbage) and moderately starchy vegetables (porridge with pumpkin).
It is acceptable to combine different types of starches with each other (pasta with bread) and starchy foods with fats (porridge with butter). However, combinations of different starches are not recommended for people prone to obesity. When eating starchy foods with fats, it is advisable to also eat some greens or non-starchy vegetables.
With a big stretch, combinations with cheese, nuts, and seeds are allowed.
Combinations of starches with animal proteins are very harmful, incl. with milk (bread with potatoes, potatoes with fish), with sugars (porridge with sugar, bread with jam), with any fruit (potatoes with apple, bread with grapes).
Note
Mushrooms in any form, sauerkraut and other pickles (cucumbers, tomatoes, etc.) are well compatible with potatoes and not well with bread.

Group 7. Protein products

Meat, fish, eggs, cottage cheese, cheeses, milk, curdled milk, kefir, etc.; dry beans, beans and peas, nuts (except peanuts), sunflower and pumpkin seeds.
Ideally combined with greens (cheese with salad) and non-starchy vegetables (fish with cucumber).
Combinations with moderately starchy vegetables (meat and zucchini) are acceptable.
It is unacceptable to combine two types of proteins (meat with cheese), proteins with starchy foods (eggs with bread, meat with porridge), proteins with sugars (eggs with sugar), proteins with sweet fruits (fish with banana).
It is also undesirable to combine proteins with fats (meat with sour cream), with sour fruits and with semi-acidic fruits (egg with apple).
Exceptions. Fat cottage cheese, cheeses, nuts, and seeds can be combined with sour and semi-acidic fruits and berries (cottage cheese with apple).
Milk can be combined with sweet and semi-acidic fruits and berries (milk with figs).
Fermented milk products are compatible with sweet, semi-sweet and sour fruits (ryazhenka with banana, acidophilus with apricots, buttermilk with grapefruit).

Group 8. Greens

Sorrel, dandelion, nettle, plantain, onion, lettuce, coriander, radish. Horseradish, chicory, sage, acacia, rose petals, etc.
Can be combined with any food except milk.

Group 9. Fats

Butter and ghee, vegetable oils, lard and other animal fats, cream, sour cream.
Ideally combined with greens (salad with sour cream), non-starchy vegetables (cucumbers with cream) and moderately starchy vegetables (zucchini with butter).
Combinations with starches (bread and butter) are acceptable, but in this case it is advisable to also consume greens or non-starchy vegetables.
Compounds with animal proteins (eggs with sour cream), with fruits (apples with sour cream), with sugars (cream with sugar, confectionery) are harmful.

Group 10. Sahara

White and yellow sugar, honey, jam, syrups.
It is best consumed separately from other foods, an hour to an hour and a half before meals. When combined with proteins, starches and fats, sugars cause fermentation. That's why you can't eat desserts.
In principle, combinations of sugars with herbs and non-starchy vegetables are acceptable.
Note
Honey is an exception to the general rule. In moderation, it is compatible with all foods except animal foods.

What is separate nutrition?
All food products are divided into three groups: proteins, plant foods and carbohydrates. In the gastrointestinal tract, plant foods can digest themselves. Proteins are broken down mainly by acidic reagents. Carbohydrates - alkaline reagents. There are also fats, but they are combined with both proteins and carbohydrates.

The logic of separate nutrition is to divide the tables into protein and carbohydrate. The carbohydrate table includes foods whose main components are carbohydrates (flour, sweets, cereals, potatoes, cereals).
Product classification
The main protein foods of animal and plant origin: meat, poultry, fish and all products made from them, cottage cheese and fermented milk products, milk, cheese, eggs, legumes, nuts. Products rich in starch: bread and all flour products, cereals, potatoes.
Meat, poultry, fish. For all types of meat, the combination with green and non-starchy vegetables is favorable, because... This combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood.
Separate meals in the family
If you want to change your family's eating habits, do so very carefully and do not be too harsh on your family members. Don’t think that all the happiness in life lies in separate meals. Always allow for some alternative. Eating should be healthy, but this does not require being harsh towards others. It is quite possible to first switch to separate meals yourself, and by your example, by your excellent health, inspire the rest of the members...
Eating healthy is fun
All food products must be fresh, free of harmful substances and, if possible, remain in their natural form. Less is more - this saying can serve as a guide for a balanced and healthy diet. Pay attention to a few basic rules: In an ideal diet, a person gets mainly carbohydrates from vegetables, fruits and whole grains, enough protein and little fat.
The right combination of foods (according to Herbert Shelton)
Never eat carbohydrate and acidic foods in the same meal.
Never eat concentrated protein and concentrated carbohydrate at the same time (meat with noodles, fish with bread, etc.).
Never eat two concentrated proteins at the same time.
Do not eat fats with proteins (cream with meat, butter with cheese, etc.).
Don't eat sour fruits with proteins.
Separate meals for those who work in the office
For those who work in an office, it is often very difficult to stick to a daily eating schedule. They often do not have enough time to buy fresh food and take anything with them to work. As a result, you have to be content with light snacks and semi-finished products
Carbohydrate table
Includes products whose main components are carbohydrates (flour, sweets, cereals, potatoes, cereals). This is the so-called energy kitchen. It is quickly digested. carbohydrates and plant foods should form the basis of daily nutrition.
Protein table
Includes protein-containing foods (meat, fish, eggs, nuts). For the normal functioning of the body, the presence of proteins is necessary. But when fed separately, they are completely digested, so their quantity can be reduced to a minimum.

Why can't you eat eggs and cheese at the same meal? When is the best time to eat fruit, and how do cottage cheese and jam combine with each other? Natalya Davydova, a nutritionist at the Horizon Medical Center, explains how some beneficial substances can interfere with the absorption process of others eaten together.

Natalia Davydova
nutritionist at the Horizon Medical Center

Protein products should not be eaten with cereals, pasta and potatoes (complex carbohydrates)

Proteins eaten simultaneously with potatoes, cereals, pasta, as well as with any dough, “stop” all processes in the stomach. The thing is that proteins and starches contradict each other. For normal breakdown of complex carbohydrates (pasta, cereals, potatoes) a slightly alkaline environment is required. Acid is needed to digest proteins.

If protein foods (meat, fish) along with carbohydrate-containing foods (potatoes, pasta) enter the stomach at the same time, digestion begins to stall. This causes the putrefaction of proteins in the intestines simultaneously with the fermentation of carbohydrates. Enzymes - amylase and pepsin (responsible for the breakdown of carbohydrates and proteins) - counteract each other. As a result, the body does not receive enough proteins or carbohydrates.

Food eaten incorrectly is “stored” and converted into fatty tissue. There is heaviness in the stomach, drowsiness, fatigue and weakness. Such food poisons the blood, provokes gastritis, constipation, ulcers and, in the saddest outcome, stomach cancer (of course, slowly and imperceptibly). In this case, the pancreas is forced to work hundreds of times more intensely, which over the years leads to wear and tear and, as a consequence, pancreatitis.

Meat and fish are best eaten with herbs and vegetables

That's why meat and fish lovers better know that protein goes well with vegetables. When meat is digested and decomposed in the intestines, a dangerous substance (a special iron molecule) is formed, which has carcinogenic properties.

You can neutralize its harmful effects with the help of chlorophyll. This substance is found in abundance in all leafy vegetables: salads, spinach, sorrel, parsley, cilantro, dill, basil. It is also found in avocados and white cabbage, broccoli and cauliflower, green peppers and cucumbers, and celery.

You cannot combine nuts and meat, eggs and meat, cheese and nuts, cheese and eggs in one meal. Two proteins of different types and composition require their own digestive juices. Moreover, the concentration and time of release of these juices in the stomach differ.

Meat is incompatible with nuts due to their high energy value. After such a dish, heaviness and heartburn occur from the abundant release of acid. It is also better not to eat scrambled eggs with grated cheese. These are incompatible products. It is advisable to eat the egg alone or with greens (green salad). There is only one rule: one protein per meal. If you want variety, eat them at different times.

Pulses go well with both potatoes and vegetables

Lentils, beans, beans, soybeans, and peas can be consumed with other foods with virtually no restrictions. The peculiarity of the compatibility of legumes is explained by their dual nature. As starches, they go well with fats, especially easy-to-digest fats - vegetable oil and sour cream. As a source of plant protein, pulses are good with greens and starchy vegetables.

Mushrooms should not be eaten with potatoes

Mushrooms go well with many foods: greens, cereals, bread, nuts, legumes, cheese and seafood. They are also compatible with vegetables. However, it is difficult for them to “get along” with potatoes: potatoes contain too much starch.

Complex carbohydrates (cereals, pasta, potatoes) - independent food

You should not “combine” cereals with meat - cereals contain phytin compounds that impair the absorption of iron from meat. An excellent addition to porridge or baked potatoes are vegetables. They are suitable in any form: fresh, stewed, baked, pickled (salted).

Cereals are tasty and healthy with seafood, seaweed, mushrooms, and herbs. If you like sweet porridge, you can add some dried fruits.

For pasta lovers, it is best to avoid meat sauces, but using sauces based on vegetables and herbs will suit your stomach’s taste.

It is advisable to consume fruits separately

Fruits do not go well with other foods (for example, cereals). The thing is that they contain simple sugars that are quickly digested. This means that fruit should not remain in the stomach for long. That is why it is advisable to eat the fruit not before or after a meal, but as a meal.

Foods high in fat, protein and starch will take much longer to digest. If you eat fruit after a hearty lunch, then fruit sugar will wait its turn, that is, it will stagnate and ferment in the stomach.

Alcoholic drinks do not go well with meat and sweets

It is not advisable to drink alcohol with meat dishes (especially fried ones). As a result of their combination, pepsin is deposited, which is needed for the digestion of animal proteins. Fatty and fried foods exacerbate and prolong the effect of alcohols, while doubling the load on the liver and gall bladder.

When combining alcohol and sweets (cake or chocolate), the cake will win the fight for digestion. After all, glucose is more important for the body, and alcohol will be postponed for later. As a result, the body will have time to be “poisoned” by toxic substances.

Milk is an independent product

Milk does not combine well with other products, which is explained by the presence of protein and fat in its composition. The only exception is sour fruits.

In the acidic environment of the stomach, milk coagulates and envelops particles of other food, while isolating them from the action of gastric juice. It turns out that until the milk is broken down, other food will not have access to digestion. Of the dairy products, the most harmless are fermented milk products, since the foreign milk protein is already “decomposed” by lactic acid bacteria.

Fermented milk products are best consumed before bed. This promotes the production of the hormone melatonin, which is responsible for sleep quality.

Cottage cheese does not go well with jam

There is no need to add sugar, jam, or syrup to the cottage cheese. If you want both taste and benefits, sweeten the cottage cheese with raisins, dried apricots or honey. You can also add seeds.

Jam usually contains a lot of sugar. If you eat cottage cheese with jam, the sweetness will be digested first and only then the cottage cheese. While the latter is waiting for its turn to be digested, you may feel discomfort in your stomach.

Each enzyme produced in the human digestive tract has its own special purpose. I.P. Pavlov spoke about “milk juice”, “meat juice”, “bread juice”. Thus, the nature of the food determines the composition of the enzymes released for its processing. But this is only one side of the matter.

You can often hear and even read in the serious works of famous scientists that everything that Shelton writes about is impracticable or difficult to implement, especially in our time and in our conditions, that his instructions are too strict, inflexible, etc.

And indeed, not everyone can adhere to such food combination rules.

But thanks to the simplified table of G. Shelton, edited by I.I. Litvina, there are more and more fans of separate meals.

Product compatibility table edited by Litvina

“Health Table” compiled by I.I. Litvina, has become very popular and is now universally called the “food compatibility table” or “separate nutrition table.” When they talk about a table of separate meals, they mean this table, and not Shelton himself.

(For example:

• line No. 7 and column No. 7 - correspond to the category “Bread, cereals, potatoes”,
• line No. 14 and column No. 14 correspond to the category “Cottage cheese, fermented milk products”).

We look at the intersection of the row and column corresponding to the category numbers

(the intersection of row No. 7 and column No. 14, as well as the intersection of row No. 14 and column No. 7, correspond to a “red” result, which means that these two product categories are not compatible with each other).

The result about the compatibility of the products you have chosen will correspond to the result of the main table:

• Red color- unacceptable combination,
• Yellow- acceptable combination in case of unimpaired digestion,
• Green color- good combination.

The category "SOUR FRUITS, TOMATOES" includes:

The category "SEMI-ACIDIC FRUITS" includes:

The category "SWEET FRUITS, DRIED FRUITS" includes:

• Bananas, dates, persimmons, figs.
• All dried fruits, dried melon, nutmeg raisins, prunes, dried pear.

The category "GREEN AND NON-STARCH VEGETABLES" includes:

• White cabbage, cucumbers, eggplants, bell peppers, green peas, lettuce, asparagus, young zucchini, young pumpkin, green and onions, garlic, wild “table” herbs.
• Tops of all edible plants (parsley, dill, celery, radish tops, beets).
• Radishes, rutabaga, radishes and turnips are “semi-starchy” vegetables, which, in combination with various products, are more likely to be green and non-starchy.

The category "STARCH VEGETABLES" includes:

• Beets, carrots, horseradish, parsley and celery roots, pumpkin, zucchini and squash, cauliflower.

Classification of products according to the separate nutrition system

MEAT, POULTRY, FISH

The first column and, perhaps, the most important, since it is here that it is easiest to violate the rules of product compatibility, and, moreover, with the greatest harm to health.

Each enzyme produced in the human digestive tract has its own special purpose. I.P. Pavlov spoke about “milk juice”, “meat juice”, “bread juice”. Thus, the nature of the food determines the composition of the enzymes released for its processing. But this is only one side of the matter.

There is, in addition, an incomprehensibly perfect mechanism for the release of these juices over time:

• the strongest juice necessary for digesting meat is secreted in the first hour of digestion,
• for bread - after three hours,
• for milk - in the last hour.

In addition, the strength of the juice, its quantity, acidity, and therefore the activity of the stomach glands, and the speed of digestion of food vary depending on its quality.

The human body directs all its energy to the area where the hardest work lies ahead, taking it away from other organs, which sometimes suffer severely from this. Some physiologists compare the efficiency of the digestive organs with the efficiency of an antediluvian steam locomotive.

Animal proteins are the most difficult to digest food. That's why there are so many "failures" in the first column. They are alarming, and this is already a great benefit. Don’t the eternal workers of our body - the digestive organs, which do not stop their work day or night, when they only slow it down a little - deserve sympathy and help?

To the words “meat”, “poultry”, “fish” the word “lean” has been added. The fact is that both Shelton and all naturopathic nutritionists believe that during the processing of these products it is necessary to remove all external fat, and the internal fat itself is rendered if you cook the meat on a grill or using the kebab method - on an open fire.

For all types of meat, the combination with green and non-starchy vegetables is very beneficial. G. Shelton believes that this combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood, which is extremely important for the prevention of cardiovascular diseases.

As for starchy vegetables (see more about them below), the combination of animal proteins with them cannot be considered ideal, but it is still better than the combination with bread, potatoes, cereals, and pasta.

Fish All naturopathic nutritionists consider animal protein to be just as difficult to digest as meat, but perhaps the attitude towards it is a little more lenient. At least yogis believed that eating fish did not interfere with serious asana practice (as opposed to meat), and Bragg, a staunch vegetarian, admitted that he eats freshly caught fish several times a year.

Alcohol in combination with animal proteins causes great harm: it precipitates pepsin, which is necessary for their digestion.

The question often arises: why is the combination of meat with seemingly related animal proteins - milk, eggs, cottage cheese, cheeses - rated negatively in the table (if the adopted system were five-point, then it would not even be “two”, but “ unit")? Each of them, as mentioned above, requires special digestive secretions and different times for the most active digestion. Unfortunately, in our everyday nutrition (especially in public, hospital, sanatorium), as well as in “culinary masterpieces,” proteins of different types are often mixed.

GRAIN PEGUMES (BEANS, PEAS, LENTILS)

This is a rather complex and even controversial product that requires a lot of attention when combined with other types of food. However, it should be borne in mind that green beans and green peas do not belong to this category: they belong to non-starchy vegetables and are compatible with all products except milk (even this prohibition is not strict).

And yet, beans, peas, and lentils should not be excluded from the diet, since they are a rich source of vegetable protein, similar in composition to “slaughter meat.”

On the other hand, legumes are rich in starchy substances. This makes them difficult to assimilate, requiring significant work of the gastrointestinal tract. The peculiarities of the compatibility of legumes with other products are thus explained by their dual nature.

Like starches, they go well with fats, especially those that are easy to digest - vegetable oil and sour cream(which naturopathic nutritionists view somehow more warmly than other animal fats). Undoubtedly, legumes are good with all kinds of greens and starchy vegetables.

BUTTER AND CREAM

These products are one-dimensional in origin (at least they should be). Combining them with sour cream is also, in principle, acceptable for the same reason. Considering the compatibility of animal proteins with fats, Shelton cites the results of research by many physiologists and nutritionists, indicating the slowing effect of fats on digestion, which, of course, leads to significant stress on all body systems.

Even protein foods like nuts or cheese, which themselves contain almost 50% fat, are not easy to digest. Only an abundance of green and non-starchy raw vegetables can mitigate the unfavorable combination of proteins and fats.

For obvious logical reasons, a combination of, for example, cheese with butter can be considered acceptable, but why absorb so much animal fat in one meal?..

With all foods containing starch, butter and cream (like all fats) make a good combination.

SOUR CREAM

Belonging to the category of fats and not proteins, as is sometimes believed, it is incompatible with meat products, sugar, nuts(concentrated protein of plant origin) and, of course, with milk.

VEGETABLE OIL

As you can easily see, some forbidden food combinations are unacceptable to us not even due to physiological incompatibility, but according to traditional rules of cooking and... according to taste: it would never even occur to anyone to eat vegetable oil with sugar, cottage cheese, milk, cheese. And there are at least half of these taste prohibitions in the table!

Vegetable oil is a highly beneficial product, but only if it is consumed raw and unrefined. An example of a logical combination: vegetable oil and nuts containing a lot of vegetable fat.

SUGAR, CONFECTIONERY

"Eat protein and starchy foods at different times with sugars!"- that’s what Shelton called one of the sections of his book. All sugars inhibit the secretion of gastric juice. Neither saliva nor gastric juice are needed to digest them: they are absorbed directly in the intestines. If sweets are eaten with other foods, then, lingering in the stomach for a long time, they very soon cause fermentation in it and, in addition, reduce the mobility of the stomach. Sour belching and heartburn are the results of this process.

That's why Shelton is so vocal against feeding children cereals with sugar, bread with jam and preserves, sweet milk. He considers tonsillitis, gastritis, constipation, which modern children often suffer from, to be a direct consequence of feeding them so-called balanced foods (sugar contains many calories, but naturopathic nutritionists consider them “empty”), which causes constant fermentation in the digestive tract and, as a result, - poisoning of the body.

“What is the benefit of consuming the theoretically required amount of calories every day?” says Shelton. “If food ferments and rots, then it does not give its calories to the body.” Such food does not provide the body with vitamins and minerals. Carbohydrates, instead of providing energy to the body, are converted not into monosaccharides, but into alcohol and acetic acid.

Confectionery, containing, in addition to sweet foods, white flour (a dead product devoid of all biologically active substances), cause even greater harm (desserts, sweet pies, buns, etc.).

G. Shelton also included in the category of sugars honey, referring to the opinion of some researchers who discovered acids in it that are unfavorable for the body. However, many modern scientists do not agree with this opinion. D. S. Jarvis, for example, explains (D. S. Jarvis. Honey and other natural products. Apimondia Publishing House, 1975) that honey is a product that has already been processed by the bee’s digestive apparatus; 20 minutes after administration, it is absorbed into the blood without loading the liver and all other body systems (that’s why he advised athletes to take honey about 30 minutes before the start of the competition).

BREAD, GREATS, POTATOES

These are foods that naturopathic nutritionists call “starches” (sugars and starches are usually combined under the umbrella term carbohydrates). Products rich in starch should always be treated with great attention: starch itself, in its pure form, is an extremely difficult to digest product and requires careful adherence to compatibility rules. The column dedicated to starches does not look as gloomy as, for example, the columns of meat, sugar and milk, but the ban on combining animal proteins with starchy foods is the first and, perhaps, the most important law of separate nutrition.

Excess sugars and starches that are not completely absorbed and not converted into energy accumulate in the cells in the form of fat.

N. Walker warns that undigested starch particles, entering the blood, thicken it and are deposited on the walls of blood vessels.

Natural combinations of proteins, starches and fats (milk, cereals, cream, etc.) are not difficult to digest, but random combinations, and even in large quantities, are difficult for the body to cope with. "Nature doesn't make sandwiches!" says Shelton. And we will add hamburgers and Big Macs to this.

The first stages of digestion of protein and starchy foods take place in different environments:

• proteins require an acidic environment, which is necessary to activate the enzyme pepsin, which is involved in their digestion,
• and starch is alkaline (saliva amylase, etc.).

Therefore, nutritionists believe that such mixtures as sausages and cutlets, rolls, etc. are especially indigestible. The glands that secrete juices intended for processing proteins are located in the lower part of the stomach, therefore, when these juices begin to affect starchy foods consumed , for example, with meat, fermentation and rotting of the food inevitably occurs. Entering the duodenum in this form, the food mass requires purification from the formed poisons, and here the pancreas, gallbladder and liver are activated, which literally strains itself to save the body from poisoning (if it is strong and healthy, then it succeeds... for the time being), while forgetting about her other direct responsibilities entrusted to her by nature.

Shelton praises the British for carefully preserving traditions, particularly in nutrition; they always eat the meat first, and then, after a while, the pudding. This is what we should do, but instead of puddings we have all kinds of traditional side dishes - potatoes, cereals, pasta, etc. It is better not to mix these two products at all in one meal.

Bread naturopathic nutritionists consider it a separate meal (for example, with butter), and not a mandatory addition to every meal. However, the attitude toward bread made from unrefined, whole grains is very lenient: Shelton allows it to be eaten “in all sorts of wrong combinations,” primarily with various salads, regardless of their composition. The combination of all starch-rich foods with fats is very beneficial for digestion, which determines a good attitude towards the combination of fats with legumes and starchy vegetables.

To various pies The attitude of naturopathic nutritionists is that if you want to eat a piece of cake, pair it with a lot of raw vegetable salad and eat nothing else at that meal.

SOUR FRUIT, TOMATOES

• Oranges, tangerines, grapefruits, pineapples, pomegranates, lemons, cranberries.
• Sour-tasting: apples, pears, plums, apricots, grapes.
• Tomatoes stand out from all vegetables for their high content of acids - citric, malic, oxalic.

First of all, the question arises: why are these seemingly completely different products combined into one category? The fact is that tomatoes stand out from all vegetables with a high content of acids - citric, malic, oxalic. Thus, in terms of compatibility with other products, they are adjacent to sour fruits, which in all cases include citrus fruits and pomegranates, and all others - according to taste.

"Eat protein and starchy foods at different times with acids!" - writes Shelton.

He emphasizes the particular harmfulness of such combinations.

Indiscriminate consumption of lemon, grapefruit, orange or tomato juices, as well as vinegar, sour seasonings, etc. during meals, immediately before and after meals. he considers the cause of many gastrointestinal diseases: pepsin is completely destroyed, the action of salivary amylase stops.

The table says no to combinations of protein and starchy foods with acidic fruits and tomatoes, but Shelton believes that they can be eaten at least 30 minutes before meals. Even small children are allowed to give milk 30 minutes after sour fruits and tomatoes.

Unfortunately, tomatoes are often eaten incorrectly in everyday life, which in some cases forces one to completely abandon this healthy and affordable vegetable. But during the tomato season, even the most chronic constipation recedes.

Eating both sweet and very sour fruits, according to Shelton, is unfavorable for digestion. This condition is easy to fulfill.

SEMI-ACID FRUITS

• Blueberries, fresh figs, mango, wild strawberries, raspberries, strawberries.
• Sweet to taste: apples, cherries, plums, grapes, apricots, peaches, pears.

SWEET FRUITS, DRY FRUITS

• Bananas, dates, persimmons, figs, all dried fruits, dried melon, nutmeg raisins, prunes, dried pear.

This column of the table looks a little gloomy, however, it is still more cheerful than the column “Sugar, confectionery”, because refined sugar is essentially a chemical substance, a dead product, and sweet fruits and dried fruits (which retain all the valuable properties of fresh ones, but, of course, , appear in a more concentrated form) - a “living cell,” as yogis say. Their combination with milk and nuts is also acceptable, but in small quantities, as it is difficult for digestion.

It should always be kept in mind that It’s generally better not to combine fruits (both sour and sweet) with anything, since they are absorbed in the intestines (you need to eat them at least 15-20 minutes before eating). Shelton considers this rule to be especially strict in relation to watermelons and melons, which, being vegetables by origin, are similar to fruits in their absorption characteristics.

It is known what a huge role natural vitamins and mineral salts play in the functioning of all body systems. Fruits that rot and ferment in the stomach (which is inevitable when any other food is present in it) completely lose all their most valuable substances, and yet people who consume them incorrectly are confident that they receive great benefits.

GREEN AND NON-STARCHY VEGETABLES

These include tops of all edible plants(parsley, dill, celery, radish tops, beets), lettuce, wild “table” herbs, as well as white cabbage, green and onions, garlic, cucumbers, eggplants, bell peppers, green peas.

Radishes, rutabaga, radishes and turnips are like “semi-starchy” vegetables, which, in combination with various products, are more likely to be related to green and non-starchy vegetables than to starchy ones. All green and non-starchy vegetables - truly a "green street"!

Only their combination with milk was noted as unacceptable, and even then for the sake of urban traditions: in villages they often drink milk, eating it with cucumbers and green onions from the garden, without any harm to digestion.

STARCH VEGETABLES

• These include beets, carrots, horseradish, parsley and celery roots, pumpkin, zucchini and squash, and cauliflower.

The significant content of starchy substances imposes some restrictions on these vegetables compared to green and non-starchy ones. Quite a few “C” students also appeared in this column: better than anything else, but not perfect.

The combination of these vegetables with sugar causes strong fermentation, so there is a strong refusal here. The remaining combinations are either good or acceptable. Starchy vegetables are the best addition to starchy foods.

MILK

Milk is a separate food, not a drink that accompanies breakfast, lunch, and dinner. In the animal world, all babies, when they feed on milk, do not take any more food. This is food intended for feeding offspring.

When milk enters the stomach, it must curdle under the influence of sour juices - this is an indispensable condition for its digestion. If there is other food in the stomach, then the milk particles envelop it, isolating it from the gastric juice. And until the curdled milk is digested, the food remains unprocessed, rots, and the digestion process is delayed. It is known that this property of milk is used in case of poisoning: milk envelops spoiled or poisonous food, preventing it from affecting the body and thus allowing time to be taken for urgent measures.

Cottage cheese, fermented milk products

They should also be combined with other foods with caution. Cottage cheese- this is by no means a light food for pensioners, but a difficult-to-digest complete protein (casein in milk, from which buttons were once made).

Sour cream, cheese, feta cheese are products that are homogeneous with sour milk, so they are compatible.

As for sweet fruits and dried fruits, consuming them with yogurt, acidophilus, etc. will not cause harm, but in moderation. Shelton himself loved to eat sour milk with berries.

CHEESE, CHEESE

Naturopathic nutritionists are wary of cheeses due to their pungency, increased salinity and “overexposure” (which in itself leads to the accumulation of decay products). Roquefort type cheeses are especially disliked, as are all cheeses that have a strong odor. Processed cheeses are also rejected as an unnatural and significantly processed product. The most acceptable food is young cheeses like homemade ones, that is, something between cottage cheese and cheese. Cheese cheese is a healthy protein product, which, however, requires soaking in cold water to remove excess salt.

Cheeses and feta cheese are a combination of protein and fat in almost equal parts, which slows down the process of decomposition of food in the stomach. Therefore, both cheese and feta cheese can be combined, for example, even with foods rich in starch, as well as sour fruits and tomatoes. In the first case - without much delight, and in the second - with great pleasure, since cheese and feta cheese in cooking serve as the most common seasoning for vegetable dishes. Cottage cheese and fermented milk products are homogeneous with cheese, so they are quite compatible.

Shelton praised the combination of cheese and green vegetables, but lamented that it was not tasty. Maybe this was unusual for traditional American cuisine? Although Shelton objects to sandwiches with cheese, according to his own logic, such a combination is acceptable due to the high fat content.

EGGS

This protein product is not easy to digest and is therefore always recommended by nutritionists with restrictions. Combining eggs with green and non-starchy vegetables will neutralize the harm caused by the high cholesterol content in the yolk. Their combination with a small amount of “light” fat (sour cream) and starchy vegetables is acceptable.

NUTS

G. Shelton in his book often puts them next to cheese due to their rich fat content. He believes that both cheese and nuts, even if they are not immediately digested, still do not decompose as quickly as other products in the presence, for example, of acids (vegetable and medicinal).

However, we probably shouldn’t forget that cheese contains animal fats, and nuts are easily digestible vegetable fats, so the combination of nuts with cheese and dairy products still looks somehow unnatural. It is also true that such combinations appear very rarely in everyday cuisine, although they are sometimes found in some pretentious recipes of national cuisines.

No matter how controversial some of the provisions put forward by G. Shelton (and with him many generations of doctors and scientists, dating back to ancient times), it is clear that they deserve close attention. Fortunately, in our time no one will argue that the human stomach and its entire digestive tract are capable of easily and simply processing and assimilating foods in all possible combinations.

A close acquaintance, for example, with Herbert Shelton's books "Proper Food Combination" (San Antonio, 1971), "Orthotrophy" (San Antonio, 1959) and "The Best Nutrition" (San Antonio, 1972) leaves no doubt about the fact that each of us hundreds, and maybe thousands of times in our lives, unwittingly and unconsciously ate “Shelton”, without even noticing it.

No one has ever gotten sick from eating meat first and then potatoes, or porridge without sugar, or milk without pie. But we certainly do ourselves great harm when we randomly eat everything in order to satisfy our hunger.

The time has come to analyze Shelton's conclusions from the point of view of our conditions and capabilities and introduce the basic rules for combining products as a full-fledged component in the system of natural healing. Doctor of Medical Sciences I.P. Neumyvakin, who works in the field of astronautics, noting the advantages of separate nutrition, wrote: "The game is worth the candle when the winnings are health". published

From the book by I.I. Litvina "Health Cooking from Principles to Recipes"

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Each of us has our own rhythm and our own tasks. If you want to be healthy, develop a healthy lifestyle.

Hiromi Shinya

Nutrition: the right combination of foods. Introduction

Nutrition is what people spend most of their time, effort and energy on every day. It is the subject of discussion both at home and at work, among both men and women. The issue of choosing food for people is so serious that often, when meeting a person we previously did not know, it is the presence of some common culinary preferences that can determine whether we like this person or not. You can see that food unites people, but it can also divide them into entire nations. So, if the first sign of a person’s belonging to a particular nation is the language of communication, then the second sign can rightfully be considered the choice of food and a set of culinary preferences. But what is nutrition, and why do we really need it?

From food we get all the necessary nutrients, vitamins, minerals, micro- and macroelements. Nutrition gives us the strength and energy to live a full life. But nowadays many people think of food not as fuel for the body, but as a means of satisfying their own cravings and desires. More and more often we forget that food, first of all, should be healthy and easily absorbed by the body. After all, healthy food has a beneficial effect on the state of both the body and mind of a person. We are what we eat - the cells of our body are built from the building material that we supply them.

Modern people have forgotten one of the main principles in life - “do no harm,” which applies both to the creatures around them and to themselves. Just like our body, our mind and thoughts are largely dependent on food. For example, there is an opinion according to which eating the meat of a killed animal causes mental blocks and a deep sense of fear in people, similar to the feelings that the animal experienced at the time of killing. As a result, a person on an intuitive level is afraid to live a full and free life, expand his horizons, and take full responsibility for himself and his family. Nevertheless, refusing to harm animals and switching to a vegetarian diet is by no means a sufficient condition for a healthy lifestyle.

Human nutrition must first of all follow the laws of nature, and if you pay attention to the living creatures living on our planet, you will notice that not a single living creature, except humans, mixes different foods during the feeding process. Cooking is an invention of mankind, originally invented to enrich and decorate human life, but turned into a set of culinary (often harmful) human habits. The desire to enjoy food has developed in people the habit of eating foods that are often completely incompatible with each other. And this, in turn, became the cause of all kinds of diseases and illnesses.

Nutrition experts say that the key to healthy eating is simplicity. The simpler the better. After all, each type of product has its own order of absorption in the human body. The ease of its absorption is due to the finely tuned work of various vital systems of the body: from the endocrine glands to the symbiosis of the billion bacteria inhabiting the human intestines. On the other hand, when choosing food, it is necessary to take into account the individual characteristics of a person. What benefits one may harm another. Therefore, the choice of food must be approached consciously.

How our ancestors ate

If we turn to the recent past and look at how our ancestors lived just a few centuries ago, we will notice that people ate quite simply, but were healthy and hardy. Since ancient times, people in Rus' have eaten whole grain porridge, butter, bread, steamed turnips and other simple foods. So, turnips were prepared very simply - steamed. This is where the expression comes from: simpler than steamed turnips. Many other folk sayings have come down to us, testifying to the simplicity of people’s diet at that time:

Cabbage soup and porridge are our food.

You can't spoil porridge with oil.

Where there is porridge with butter, this is our place.

Bread is the head of everything.

Water will wash you and feed you bread.

Since ancient times, in Rus' they baked bread from whole-ground flour using sourdough and without yeast. The bread was rye, wheat, amaranth, spelled and other types. They baked bread from sourdough dough with the addition of various seeds, herbs and roots. Before baking, such dough was fermented with the help of lactic acid bacteria, as a result of which heavy starches and sugars were converted into easy-to-digest organic compounds, the bread was enriched with essential amino acids, B vitamins (including B1, B7, B12 and PP), minerals and trace elements . As a result, bread was valuable in composition, self-sufficient and easily digestible product.

The diet of modern man and G. Shelton's nutritional rules

Over the past couple of centuries, after the start of large-scale industrialization, human life, ecology, nutrition and everyday life have changed significantly. Thus, today in many regions of the Earth the soils are so depleted that cereals, fruits, vegetables and other food products do not have half the nutritional value that they previously had. In addition, modern people eat less and less fresh fruits, vegetables and herbs, replacing them with heavy, processed, denatured and vitamin-deprived foods. People lead a sedentary lifestyle, often eat snacks, and fast food is ubiquitous. The most popular food product on Earth, bread, is made from polished grains using yeast - it is difficult to classify it as a healthy food. Moreover, sweet, buttery, yeast-based flour products are more popular than ever, causing fermentation in the human intestines and various diseases of the body.

It is no coincidence that it was in the 20th century, when the health of most people deteriorated greatly, that people began to wonder what kind of nutrition was the most correct. At this time, the theory of the so-called separate nutrition of Herbert Shelton and Howard Hay became widespread. Naturopathic physician and nutritionist Herbert Shelton argued that you should only eat foods that go well together. According to Shelton, by making the right food choices, you can ensure maximum nutrient absorption without harming your body's health. In addition, Shelton recommended adhering to a number of simple rules: fresh fruits and vegetables should make up more than 50 percent of the human diet, you should not eat refined foods, fast food and table salt, you should chew food thoroughly, maintain high physical activity, do not eat before bed, and more .

Another famous naturopathic doctor, Howard Hay, largely supported the ideas of Herbert Shelton. In addition to the ideas of separate nutrition, he also paid serious attention to the acid-base reaction of the blood when eating food. According to Howard Hay, it is necessary to ensure that a person's diet consists more of foods that alkalize the body, such as salads, greens, vegetables and fruits. At the same time, in the human diet, the proportion of food products that oxidize the body, such as beans, lentils, cereals and potatoes, should be minimal.

The famous European doctor, Dr. Ludwig Walb, conducted a number of scientific studies and showed how, following the nutritional rules of Shelton and Hay, people suffering from diabetes, diseases of the blood vessels, heart and other internal organs can be successfully treated. Thus, the effectiveness of the rules of separate nutrition has been proven not only by the great popularity of their ideas among people, but also as a result of clinical studies.

Proper nutrition: what goes with what

Modern nutritionists and naturopathic doctors have much in common in their understanding of healthy eating:

• You need to be able to combine products correctly, for example, cereals can be combined with vegetables, but flour products should not be consumed with sweets;
• The share of fresh vegetables and fruits in the diet should be more than 50%;
• You need to chew food slowly and be sure to listen to the feeling of fullness;
• You need to eat in moderation and maintain high physical activity;
• The last meal should be 4-6 hours before bedtime;
• You need to exclude any refined foods, fast food and table salt from your diet;
• You can’t go to stores on an empty stomach;
• It is advisable to stick to two meals a day.

Scheme of the optimal combination of food products according to G. Shelton

Rules for healthy eating according to Ayurveda

To get a complete understanding of the rules of nutrition and a healthy lifestyle, let us turn to the ancient texts of Yoga and the Vedas. Thus, Ayurveda says:

The nutritional rules of each person are individual and depend on his nature, innate constitution, metabolic rate, life goals and personal duty to society.

Ayurveda contains knowledge about how, with the help of certain nutritional rules, you can influence the state of a person’s body and mind. According to this text, the body's constitution is determined by the balance of three physical energies called Doshas: Vata ('Wind'), Pitta ('Bile') and Kapha ('Mucus'). It is believed that health is in order when all three Doshas are balanced with each other. For example, a person with a predominance of Kapha is a person with a slow metabolism and suffering from excess weight. To restore health, such a person needs to eat foods that reduce Kapha and increase Pitta and Vata.

Ayurveda also explains what nutrition is required for different activities and also relates a person's activities to the nature of his thoughts. A person's thoughts can be in one of three states: goodness (Sattva), passion (Rajas) and ignorance (Tamas). For example, a person who is in a state of Rajas is very active, impulsive and may take hasty actions. In the state of Sattva, a person is calm and reasonable. In a state of Tamas, he is indifferent and lazy.

Foods of goodness include: cereals, legumes, nuts, honey, cereals, fruits, dairy products.

Foods of passion include: spicy foods, onions, garlic, tea, coffee, fried foods.

The food of ignorance includes: highly fatty or highly sweet foods, spoiled or old foods, refined foods, alcohol, white flour, meat products, fish and eggs.

Through a certain combination of food products, Ayurveda allows you to regulate both the mental state and the constitution of the human body. For example, for a person engaged in spiritual practices, it is necessary to eat sattvic food, and if such a person has an active metabolism, sattvic food must be combined with food that increases Pitta Dosha, i.e., slows down the metabolism. Another example: if a person who is active and active by nature experiences apathy or laziness at some point in his life, then he may need to eat rajasic foods in combination with foods that restore the balance of his Doshas.

Despite the individual approach to human health in Ayurveda, there are a number of general universal rules for healthy eating:

• Fruits are best eaten separately from other foods;
• Rice and other grains go well with vegetables;
• It is permissible to consume dairy products (buttermilk, yogurt, kefir) with cereals and vegetables;
• Honey should not be heated; when heated, it acquires toxic properties;
• Milk is not consumed together with vegetables, legumes, sour fruits and fermented milk products;
• Water should be drunk at least half an hour before meals;
• It is advisable to prepare food in a state of calm and peace of mind

Nutrition: the right combination

To summarize the review of the rules of healthy eating, we note that all nutrition rules come down to one thing - food should be easily absorbed by the body, bring maximum benefit without causing harm to the body.

According to G. Shelton, food products can be divided into proteins, vegetables and herbs, starchy vegetables, sweet fruits, sour fruits, starches, fats and sugars. Let us consider the following product groups separately and determine the appropriate optimal combinations with them. Food combination scheme according to G. Shelton

Protein products include:

• lentils, chickpeas, beans, peas, beans, soybeans and other pulses;
• cheese, cottage cheese and other dairy products;
• nuts and seeds;
• avocado;
• mushrooms.

The easiest and healthiest combination of proteins with other foods is a combination of proteins with vegetables and herbs. Protein foods can be consumed together with fats. A harmful combination with proteins is the consumption of heavy starchy foods with them, such as cereals, flour products and starchy vegetables.

Pulses as a source of vegetable protein go well with herbs and non-starchy vegetables. However, legumes also contain concentrated starches, so they can be combined with fats, especially easy to digest ones - vegetable oil or sour cream.

Cottage cheese is a hard-to-digest complete protein. It is permissible to combine fermented milk products with fat, such as sour cream and cream.

Due to their rich fat content, nuts are similar to cheese. However, cheese contains animal fats, and nuts contain easily digestible vegetable fats. The most acceptable cheeses are young cheeses like homemade ones, that is, something between cottage cheese and cheese.

It is worth mentioning milk separately. Milk is a separate food and should not be classified as a drink that can be drunk like water. Once in the stomach, the milk must curdle under the influence of acidic juices. If there is other food in the stomach, then the milk particles envelop it and isolate it from the gastric juice. Until the curdled milk is digested, the food remains unprocessed, rots, and the digestion process is significantly delayed.

SALAD LEAVES AND NON-STARCH VEGETABLES

Vegetables are usually divided into low-starch and starchy.

Non-starchy and low-starch vegetables include:

• parsley, dill, coriander and celery;
• spinach, arugula, romaine, leaf lettuce, iceberg, radish tops, beets, wild “table” herbs and other tops of all edible plants;
• white cabbage, broccoli, asparagus, green peas;
• bell peppers, cucumbers, tomatoes, pickled tomatoes and cucumbers, onions, garlic;
• eggplants, zucchini, radishes, rutabaga, radishes and turnips.

Lettuce salads, greens and non-starchy vegetables are the most versatile foods in terms of compatibility with other foods. They go well with grains, legumes, cheeses and oils. It is known that acids and oils help absorb micro- and macroelements contained in green lettuce leaves. As a separate food, leafy salads can be consumed with a small amount of natural apple cider vinegar and cold-pressed vegetable oils.

Tomatoes stand out among non-starchy vegetables; they have a high content of acids - citric, malic and oxalic. Lettuce salads, green vegetables and avocados go well with tomatoes.

STARCH VEGETABLES

Starchy vegetables include:

• potatoes, pumpkin, beets, carrots;
• parsley and celery roots, horseradish.

Starchy vegetables are perfectly digestible with herbs, non-starchy vegetables, vegetable oils, butter or sour cream. You can also eat baked starchy vegetables on their own. Their combination with kefir is acceptable. Combinations with legumes and other starchy and protein foods are considered harmful. The combination of starchy vegetables with sugars is also harmful, since mixing any starches and sugar causes fermentation in the intestines.

SWEET AND SOUR FRUIT

Sour fruits include:

• all citrus fruits (oranges, grapefruits, lemons, limes), pineapples and pomegranates;
• sour apples and peaches, sour grapes and plums;
• sour berries: currants, lingonberries, cranberries, sour cherries.

Sweet fruits include:

• bananas, sweet grapes, sweet apples and pears, persimmons;
• dates, figs;
• sweet berries, dried fruits.

Fruits, especially sweet ones, should be digested as a separate food, and it is recommended to consume them at least 20–30 minutes before meals, and not after meals, so that fermentation processes do not occur in the intestines. For example, first you can eat a couple of bananas and after half an hour you can eat a full lunch.

In small quantities, a combination of sour fruits with cottage cheese, milk and nuts is acceptable. Note that melons, such as watermelons and melons, are also eaten as a separate dish. Sour fruits are better digested separately from sweet fruits, so it is not recommended to mix them with sweet fruits.

STARCHES

Starches in the form of cereals and porridges are the basis of nutrition for most people on our planet. However, all foods rich in starch should always be treated with great care, because starch itself in its pure form is an extremely difficult to digest product. In this regard, perhaps the most important law of separate nutrition is the ban on combining starchy foods with proteins and other types of starch.

Starches can be divided into gluten-rich (gluten-containing) and gluten-free (gluten-free) starches.

Gluten-free starches include:

• buckwheat,
• corn,
• amaranth, quinoa, millet,
• beans, beans, peas, lentils, soybeans, corn.

• wheat, rye, spelt, spelled,
• oats, barley,
• whole grain wheat or rye bread.

Starches can be combined with fats, especially those that are easy to digest - vegetable oil and sour cream. Porridge goes well with butter. However, adding sugar (or honey) to porridge is detrimental to the health of the intestinal microflora, as it causes fermentation and the development of pathogenic microflora. Therefore, it is harmful to consume cereals, porridges, flour products and any other starches with sweet foods, including honey and dried fruits. A combination of porridges, cereals and other starchy foods with sour fruits, berries and tomatoes is harmful.

Note that bread should be a separate meal (maybe together with butter), and not a mandatory addition to every meal. However, bread made from unrefined, whole grains can be eaten with various salads, regardless of their composition.

Fatty foods include:

• flaxseed, rapeseed, olive, sunflower, corn, sesame and other vegetable oils;
• butter, cream and sour cream;
• avocado, olives;
• hazelnuts, pine and other fatty nuts;
• seeds.

As mentioned above, oils and other fatty foods go well with lettuce, tomatoes and other vegetables. Fats also make a good combination with cereals, porridges and all other foods containing starch. The combination of fats with protein products is acceptable, but not optimal, since fats slow down the process of protein absorption.

It is worth noting that vegetable oils can be useful if they are produced from environmentally friendly seeds, are cold-pressed oils, are consumed in moderation and in raw, unrefined form. Vegetable oils can provide real benefits if they contain an optimal ratio between omega-3 and omega-6 fatty acids. These oils include flaxseed, rapeseed and olive oils.

Sugars include:

• honey, agave nectar, stevia;
• dates, figs;
• raisins and other dried fruits.

Any sugars are single products and should be consumed separately from other foods.

Honey is a very healthy product, but you should observe moderation in its consumption, like any other product with a high sugar content. Honey is good to use in herbal decoctions along with lemon juice during periods of body cleansing or therapeutic fasting.

It is worth noting that confectionery and any other products of mixing sugars and starches poison the human body. All sugars inhibit the secretion of gastric juice. Neither saliva nor gastric juice are needed to digest them: they are absorbed directly in the intestines. If sweets are eaten with other foods, then, lingering in the stomach for a long time, the sugars very soon cause fermentation in it. Confectionery products and refined sugar should be completely excluded from your diet.

Water is a single product that is not recommended to be consumed during or after meals. Washing down food with water or any other drink reduces the concentration of gastric juice and slows down digestion. The optimal time to take water is half an hour or an hour before meals.

Combination of foods for proper nutrition: table

CONCLUSION

To summarize, let us recall the main principles of healthy eating:

Simple meals are easier to digest and healthier. By adhering to simplicity in eating, we do not waste our energy on preparing complex dishes, but maintain sobriety of mind and thoughts and are able to direct our energy to truly important matters.

Our nutrition should be in accordance with our personal nature: body constitution, state of mind, metabolic rate, internal aspirations, lifestyle and duty to society. Having realized our nature, it will become easier for us to make a choice in favor of one food or another.

Below we briefly list healthy foods and their combinations:

• Lettuce and non-starchy vegetables are versatile and go well with almost anything;
• Protein foods go well with greens and non-starchy vegetables;
• Vegetable oils are beneficial if they are cold-pressed, environmentally friendly and consumed sparingly in their raw, unrefined form;
• Porridges and other starchy foods go well with butter and other fats;
• As a separate food, leafy salads and green vegetables are perfectly digestible together with oils, apple cider vinegar or citric acid;
• Lettuce salads, green vegetables and avocados go well with tomatoes.

Harmful and unacceptable food products and their combinations:

• Protein foods practically cannot be combined with cereals, porridges, potatoes and other starches; In Ayurveda, a combination of some starches with proteins is acceptable.
• Any cereals, porridges, potatoes and other starches are poorly digested along with sour fruits, berries and tomatoes.
• The combination of different protein products (cottage cheese and nuts, legumes and nuts) is a heavy food and prevents the effective breakdown of proteins into amino acids.
• Sweet baked goods, confectionery and any other mixtures of starches and sugars acidify the body and cause various diseases.
• Alcohol, caffeine, yeast, table salt, mayonnaise, margarine, white flour, baked goods, table vinegar, meat and store-bought dairy products, processed cheeses, chips, refined oils and other refined products are very difficult to classify as a healthy diet and are not recommended to be consumed or reduce their use to a minimum. As a rule, such products cause great harm to the body and are not combined with anything else.

Single products:

• Sweet fruits, watermelons and melons, dried fruits and all types of sugars must be consumed separately before eating any other food.
• Milk is a product that should be consumed in moderation and not mixed with other foods.
• Water is always consumed separately, the optimal time for water is half an hour to an hour before meals.

Hello, dear readers of my blog! While studying information about proper nutrition, I repeatedly came across the concept of “Food compatibility chart for proper nutrition.” I decided to familiarize myself with the basics of separate nutrition, understand food groups and learn how to combine them.

The main ideologist of the compatibility (incompatibility) of products is Herbert Shelton. He conducted research for several years and identified the enzymes involved in the digestion of food. This allowed him to think through and implement the concept of separate nutrition according to Shelton. Its basics are perfectly demonstrated by the product compatibility table.

Combination of foods for proper nutrition table

So, what is a table and how to use it? Seventeen cells horizontally, seventeen vertically. The most popular products are listed here. For convenience, they are numbered. Each number has a corresponding column.

A certain color at the intersection of a row and a column indicates the level of compatibility:

• Yellow– are combined at an acceptable level;
• Green– fit well;
• Red- do not fit well.

So that you finally understand the principle of working with a table, I will give an example. Bread and meat - can they be served on one dish and consumed in one meal? Bread - number 7. Meat - number 1. Let's see what color is at the intersection of row No. 7 and column No. 1 - red. Consequently, they do not combine well, which means a lot of time will be spent on digesting them.

For convenience, I recommend that you print out the product compatibility table and place it in a visible place. This way you won’t go wrong with the right selection of ingredients for breakfast, lunch or dinner. Look at the “color” of compatibility and adjust the menu.

Products from the table

I won't tell you about products such as eggs or vegetable oil. Everything is clear here. But let’s call them generalized groups, which consist of several products at once; I propose to talk separately.

Meat, fish, poultry- These are proteins of animal origin and a group of the most difficult to digest foods. It is better to cook them without fat. They go well with green and non-starchy vegetables. Worse with starchy foods, incompatible with bread, cereals, potatoes. Let me remind you that you cannot drink alcohol with animal proteins.

Sample menu:

• Baked chicken with stewed carrot and cauliflower puree
• Fish cutlets with salad of iceberg leaves, arugula, radish
• Veal soup with celery, leeks, carrots

Pulses– this includes lentils, beans, beans, peas, soybeans. But this does not include green peas and green beans. Pulses are capricious and are well compatible with herbs and vegetables (starchy and non-starchy).

Sample menu:

• Chickpea salad with steamed pumpkin, carrots, pumpkin seed oil dressing
• Lentil cutlets with white cabbage salad, dill, olive oil dressing
• Beans stewed with cauliflower, carrots, celery

Bread, cereals, potatoes– oats, wheat, rye, buckwheat, rice, millet. Of course, potatoes, bread. Pairs well with herbs and vegetables.

Sample menu:

• Potatoes stewed with eggplants, bell peppers, carrots, onions
• Toasts with aromatic green butter (for this you need to mix butter with a fat content of at least 80% with basil, chili pepper, parsley)
• Green buckwheat with baked beet salad, garlic, sesame oil dressing

Sour fruits, tomatoes– these are grapefruits, tangerines, oranges, lemons, pineapple, cranberries, pomegranates, grapes, sour apples. Plus tomatoes, so beloved by many gourmets. They combine most successfully with vegetables, cheese, and nuts.

Sample menu:

• Smoothie made from green apples, spinach, lemon juice
• Baked apples with nuts and cinnamon
• Caprese salad

Semi-acidic fruits– raspberries, strawberries, blueberries, wild strawberries, sweet apples, apricots, plums, peaches, cherries.

Sample menu:

• Freshly squeezed grapefruit and orange juice
• Fruit salad of apples, strawberries, blueberries
• Ice cream made from frozen berries, flavored with cinnamon and a dash of honey.

Sweet fruits, dried fruits– bananas, persimmons, figs, dates, raisins.

Sample menu:

• Banana, date, almond milk smoothie
• Prunes stuffed with hazelnuts and honey
• Dried fruits compote

Vegetables are green and non-starchy– parsley, celery, dill, beet tops, radishes, lettuce. This also includes white cabbage, onions, green onions, eggplants, cucumbers, garlic, bell peppers, and green peas.

Sample menu:

• Salad of radishes, cucumbers, dill, white cabbage with sunflower oil dressing
• Eggplant baked with tomatoes, cheese, garnished with basil
• Soup from cabbage, celery, carrots, garlic, bell pepper

Starchy vegetables– carrots, beets, zucchini, horseradish, squash, pumpkin, cauliflower, celery root, parsley. This group of products also includes turnips, radishes, radishes, and rutabaga.

Sample menu:

• Oven-baked carrots with pumpkin, seasoned with pumpkin seeds, olive oil
• Zucchini spaghetti with pesto sauce
• Cauliflower puree soup

I would also like to say something about melon. It doesn't go with anything. It must be eaten separately, as an independent dish.

Separate meals for weight loss

Compatibility of products for proper nutrition is also very important for losing weight. This is not a diet, it is a special approach that takes into account how one product combines with another. See how the real inhabitants of nature - animals - behave. They do not combine different foods. They don’t fry it or process it. Only a person carries out a lot of manipulations with food before it enters his stomach. This can cause bloating, heartburn or nausea. The problem is that the products are not digested. But they are not assimilated because they do not fit together. The simpler the food, the less processed it is, the fewer different components it contains, the easier it is for the body. When there are no such problems, the excess weight goes away by itself.

Therefore, all you have to do is be more vigilant about cooking and eat only compatible foods at one meal.