Introduction to Food Combining (2)

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The theory of food combining, as Claudia Jones puts it, is that proteins require hydrochloric acid and the enzyme pepsin to break them down in the stomach whereas starches don’t start to metabolize until they reach the small intestine where they require different enzymes than protein for digestion.

The environment that starchy foods require is an alkaline one compared to a more acidic one required for protein digestion. The argument goes that digestion will be a much simpler process if foods that require different enzymes are eaten at different meals.

When conflicting foods are eaten in combination, the result can be slowed dogestionleading to fermentation of foods in the gut and even putrefaction. This in turn feeds the harmful bacteria in the intestines. The bacteria produce an acidic environment in which they thrive and this supports the growth of more harmful bacteria, hence a vicious cycle begins. The healthy microflora are compromised and thus our immunity to disease is lowered.

Tiredness after eating may also be atrributable to poor food combining as the body pools its energy resources to the stomach to digest combinations of many different foods at once. Overeating may also produce the same result. (as writtern by Claudia Jones in Namaskar, April 2011)

 

 

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