Food Combining Proper food combining supports optimal digestion, weight loss, skin health, increased nutrient absorption and general wellbeing. Although the fundamental princes of combining ae univers, your ress mayan depending on your boy chemists experimen, and eat inte CREAT (i oo: << == a VEGETABLE ayy Cd) ae aa CHEW MORE SKIP DESSERT Digestion begis inthe mouth. Smaller pieces are digested Sugar doesnt mic well with anything and taken after a more exsly and starch digestion requires the enzyme sea itll ause fermentation and puttification ptyalin, which is found in saliva, 4s ‘ DIFFERENT ENVIRONMENTS FRUIT SOLO The enzymes that help digest proteins requireacidity, while Fruits are best on their own, on an empty stomach. staich gestion enzymes reque alkalinity. ‘Melons pas through quickest, so eat them soo, ‘SPROUT CONTINUITY ISA TOMATO A FRUIT? Generally best to combine sprouts according to their Its a low-sugar acid fruit whose acids interfere with original bean, seed or gran, Allfa sprouis can be starch digestion. It goes best with vegetables ‘combined as green vegetable. STAY SINGLE “COMBINATION” FOODS Eat only one type of concentrated starch or protein at a Legumes and grins contain both protein and starch; tee, each have scum gst cea ining HP” and us coca dat pretense i. Eat these needs. with vegetables only TIME SPENT IN STOMACH WORST COMBOS ENZYMES: YOUR LITTLE BUDDIES. WATER 15 MINUTES PROTEIN MELONS 1 HOUR Enzymes are needed for every biochemical pocessinthe body Each enzyme has a specific function ands active only under certain conditions. Digestive enzymes break large food molecules into smaller ones, allowing the bedy to absorb nutrients. The pancreas produces a limited amount of cigestive enzymes and it is essential to consume eneyme-ich feods for optimal health Enzymes are destroyed when food is heated above 46°C (0r 115°. Fresh, raw vegetables and fruits, soaked nuts, sprouts and cultured (fermented) vegetables are the best cetary sources ofenzymes. en STARCH | PROTEIN | ACO FRUIT | SUBACID |SWEETFRUIT] MELON | FRUIT 1-2 HOURS VEGETABLES 2.5 HOURS FAT 3 HOURS STARCH 3 HOURS PROTEIN 44 HOURS. CCOCCCEE) Arugula Peppers Beans (ementine Al ded fut Cantaloupe Asparagus: Radish Beets Fh ode en Granberry ‘Apple Banana Csaba Bok choy Scallions Burdock Hemphearts Currant Apricot Dates Crenshaw Brocco Seavegetables Carrot Nats Grapefruit Blueberry Figs Honeydew Brussels sprouts Spinach Chestnut Seeds. Kiwi Cherry Persimmon ‘Muskmelon Cabbage Squash (summer) Grains Kumguat Grapes Sweet grapes Watermelon Gaulflower Tomato Legumes, Lemon ‘Mango Celery ‘Tumip(white) Parsnip FAT lime Nectarine Chard Pasta, rice Avocato Orange Eee (Collard greens Peanut es Pineapple Peach Cucumber Peas. Gesant Pomegranate Pear ea oa Potato Flesh foods (fatty) punted Plum plant Pumpkin Nutbutters rangetine Galas nee a PER ln: fae Sunchoke Olves Infographic by Greg Valow leak Sweet potato dronelove.com Lettuce ‘Winter squash Resources: Mustard greens Yams Enzyme Nuttition - Dr Edward Howell Oro Body Ecology Det - Donna Gates Hippocrates Health Institute