Combinarea corecta a mancarurilor

Combinarea corecta amancarurilor

Trebuie sa realizam ca corpul uman este cea mai complexa fabrica de pe pamant. Reactile chimice si complexitatea intregului mecanism uman nu s-au putut explica pana in prezent. Din aceasta cauza pentru o functionare normala si echilibrata, ar trebui sa oferim o atentie deosebita combinarii corecte a alimentelor consumate. O parte din mancarea noastra, precum cele ce contin amidon, au nevoie de un mediu alcalin pentru o digestie optima, pe cand celelalte, cum ar fi proteinele, au nevoie de un mediu acid.

Daca amandoua sunt consumate la aceeasi masa, stomacul nu poate digera mancarea, provocand reactii adverse precum putrezirea mancarii, urmata de gaze toxice. Pe o perioada mai lunga aceasta cauzeaza serioase boli, iar cea mai mare dintre ele ar fi stresul digestiv, care include arsuri sau reflux gastro-esofagian, crampe, gaze, constipatie, colite, boli nervoase, slabirea si incetinirea organismului, etc.

Medicina nu poate oferi decat remedii temporare, insa vindecarea va veni doar cand sistemul va fi curatat de tot gunoiul acumulat. Intre timp, sangele va prelua toxinele produse prin putrefactie, si le va transporta in tot sistemul. Reactia la aceasta intoxicare partiala, va duce la dureri de cap, alergii, stari de oboseala si lipsa de energie, si cateodata voma.

Un studiu facut recent a adus la cunostinta publicului ca un barbat ajuns la varsta medie duce in sistemul sau digestiv in jur la 2,5 kg de carne rosie nedigerata sau in stadiul de putrefactie. Acum gasiti explicatia tuturor bolilor care apar cum spunem noi, din nimic? Pentru combaterea acestor urmari nefaste pentru organismul nostru, trebuie sa fim mereu cu ochii in patru cand ne pregatim de masa. Va prezint mai jos o sumarizare a informatiilor: Alimente bogate in amidon si carbohidrati: Orezul, Cartofi, Paine, Dulciuri, Fasolea mung, Dovleacul, Castanele, Nucile de cocos. Se combina perfect cu frunzele verzi. Nu se combina cu proteinele si fructele. Se pot combina si cu vegetalele de toate tipurile.

Slabe in amidon: Morcovii, Pastarnacul, Sfecla Rosie, Ardeii rosii, Salata, Varza, Fasolea verde, Vinetele, Broccoli, Conopida, Castravetii, Ridichile, Ciupercile. Combinarea acestora cu proteinele este cea mai potrivita.

Proteinele: Sprouts (vlastari de legume si cereale), Seminte de susan si Floarea soarelui, Familia fasolei, Nucile, Semintele, Legumele, Tofu, Produsele din soia, Microalgele, Margarina*, Lactatele, Ouale, Carnea, Pestele, Avocado (contine mai multe proteine decat lactatele). Se combina bine cu salatele verzi, dar nici de cum intre ele, sau cu fructele si alimentele bogate in amidon.

Acide: Fructele si sucul acestora, carnea, Lactatele, Sosul de rosii, Condimentele foarte iuti, Citricele, Kiwi, Ananasul, Struguri mai acrii, Capsunile, Merele acre, Visinele. Combinatia ideala cu fructe sub-acide, dar nu cu fructele dulci. Se mai pot combina cu salata si bete de telina.

Fructe dulci: Bananele, Curmalele, Stafidele, Papaya, Fructele uscate, Strugurii dulci, Prune. Se pot consuma alaturi de frunze verzi si bete de telina, si sub forma de smoothie verde. Fructele din aceste grupe trebuie consumate ca o masa separata, cu 30-60 minute inainte de masa obisnuita. Pepenii de asemenea se consuma la o masa separata, din cauza digerarii foarte rapide.

Fructele sub-acide: Merele, Piersicile, Nectarinele si Ciresele dulci, Caisele, Perele, Mango, Fructele de padure (multi le considera acide), Smochinele. Se pot combina cu fructele dulci, sau acide. Trebuie sa alegeti una dintre categorii si niciodata impreuna.

Grasimile pure: Uleiul, Maslinele, Untul, Smantana, Grasimile animale. Combinatia ideala cu alimentele care au amidon si vegetalele verzi.

Alte combinatiiDesertul la finalul mesei este cea mai mare greseala. Nu va putea fi digerat dupa doza sanatoasa de carbohidrati si proteine ingerata, si se va transforma in alcool fermentat, otet si acizi acetici.

Rosiile se pot combina cu vegetale scazute in amidon, si proteine uleioase precum nucile si avocado. Nucile in general din cauza continului ridicat, 50% de uleiuri, necesita ore intregi de digestie. Pentru a usura digerarea lor, cele crude se pot pune la inmuiat peste noapte sau cateva ore bune. Dupa aceea sunt predigerate, si gata de asimilare.

In concluzie, niciodata proteinele impreuna cu ingredientele bogate in amidon. Acestea se consuma separat doar alaturi de vegetale. Fructele se consuma la masa separata si se pot amesteca cu frunzele verzi. Grasimile se combina perfect cu vegetalele verzi si cele cu amidon. Tranzitul normal in organism Apa, 0-15 min.

Sucul, 15-30 min.

Sucul de grau verde, 60-90 min.

Fructele, 30-60 min.

Pepenii, 30-60 min.

Vlastarii, 60 min.

Cele mai multe vegetale, 1-2 h

Grane si fasole, 1-2 h

Vegetale dense in proteine, 2-3 h

Carne si peste, 3-4h sau mai mult

Vietati marine cu carapace, de la 8 ore in sus

General Food Combining Chart A

COMMONFOODS

COMBINEBEST WITH

COMBINE BADLY WITH

Sweet fruits(sub-and non-acid)Sour MilkAcid FruitsStarches (Cereals, Bread, Potatoes) Proteins, Milk

Acid FruitsOther Acid FruitsFair with NutsFair with MilkSweets (all kinds)Starches (cereals, bread, potatoes) Proteins (except nuts)

GreenVegetablesAll proteinsAll starchesMilk

StarchesGreen VegetablesFats and OilsAll ProteinsAll FruitsAcids, Sugars

Meats(all kinds)Green VegetablesMilk, Starches, SweetsOther proteinsAcid Fruits and VegetablesButter, Cream, Oils

Nuts(most varieties)Green VegetablesAcid FruitsMilk, Starches, SweetsOther proteinsButter, Cream, Oils, Lard

EggsGreen VegetablesMilk, Starches, SweetsOther proteinsAcid FoodsButter, Cream, Oils, Lard

CheeseGreen VegetablesStarches, SweetsOther proteinsAcid FoodsButter, Cream, Oils, Lard

MilkBest taken aloneFair withAcid FruitsAll proteinsGreen VegetablesStarches

Fats and Oils(Butter, Cream,Oils, Lard)All starchesGreen VegetablesAll proteins

Melons(all kinds)Best eaten aloneAll Foods

Cereals(grains)Green VegetablesAcid FruitsAll proteinsAll Sweets, Milk

LegumesBeans and Peas(except green beans)Green VegetablesAll proteinsAll Sweets, MilkFruits (all kinds)Butter, Cream, Oils, Lard

DETAILED FOOD COMBINING CHART B

Non-Starchy & Green Vegetables

LettuceCucumbersGreens (Kale, etc)Okra

CelerySweet PeppersSummer SquashKohlrabi

Celery CabbageCauliflowerEggplantGreen Corn

CabbageBroccoliTurnipsGreen Beans

Brussel Sprouts

ProteinProtein/StarchCombine as StarchEat non-starchy & green vegetables with either protein or starch

Do not combine protein & starch

Do not combine vegetables, proteins or starches with fruitsExcept:nuts with citrus(fair combination)lettuce & celery with fruit(good combination)

Avocados:best with salad(fair with sub-acid fruit or starch)

StarchMildly Starchy

NutsBeansPotatoesCarrots

SeedsPeasSweet PotatoesBeets

OlivesLentilsYamsRutabaga

CheesePeanutsMature CornWinter Squash

EggsCoconutsJerusalemArtichokes.Pumpkin

Flesh FoodsChestnutsParsnipsEdible Pod Peas

Wild RiceSalsifyGlobe Artichokes.

All GrainsWaterChestnuts

Sprouted Grains

Acid FruitsEat sub-acid fruits with either acid or sweet fruits

Do not combine acid fruits & sweet fruits

Tomatoes: Use with green & non-starchy vegetables & protein

Melons: Eat aloneSweet Fruits

CitrusBananas

PineapplesPersimmons

StrawberriesThompson Grapes

PomegranatesMuscat Grapes

Sour ApplesAll Sweet Grapes

Sour GrapesAll Dried Fruits

Sour Peaches

Sour Plums

Sour Cherries

Sub-Acid Fruits

Sweet ApplesSub-acid GrapesApricotsBlueberries

Sweet PeachesPearsSweet PlumsRaspberries

Sweet CherriesPapayasCherimoyasBlackberries

MangosFresh Figs

Simplified Food Combining Chart C

Eat Non-Starchy & Green Vegetables With Either:

ProteinsOrStarches

Nuts & SeedsDo notcombinePeanuts

OlivesCoconuts

CheeseChestnuts

EggsWild Rice

Flesh FoodsGrains

Starchy Vegs.

Mildly Starchy Vegs.

Legumes

Eat Sub-Acid Fruits (All Fruits Not Sweet or Acid) With Either:

Acid FruitsOrSweet Fruits

CitrusDo notcombineBananas

PineapplesPersimmons

StrawberriesSweet Grapes

PomegranatesDried Fruits

Sour Tasting Fruits

Do not combine vegetables, proteins or starches with fruitsExcept:Nuts with Citrus(Fair Combination)Lettuce & Celery with Fruit(Good Combination)

Tomatoes:Eat with green and non-starchy vegetables and protein

Avocados: Best with Salad(Fair with sub-acid Fruit or Starch)

Melons: Eat Alone

Fruit Classification ChartsAlkaline Fruits

Apples

Persimmons

Thompson Grapes (Seedless)

Muscat Grapes

All Sweet Grapes

Fresh Figs

Dates

Figs

Raisins

Prunes

Apricots

Peaches

Bananas

Cherries

Bananas

Litchi "Nuts"

Carob

All Dried Fruit

Some unusual or tropical fruits not listed Sweet taste is a good indication of their classification.

Subacidic Fruits

Sweet Apples (Delicious)

Sweet Peaches

Sweet Nectarines

Pears

Sweet Cherries

Some Grapes (Neither sweet nor sour)

Papayas

Mangos

Apricots

Fresh Litchi "Nuts"

Sweet Plums

Blueberries

Raspberries

Blackberries

Mulberries

Huckleberries

Cherimoyas

Some unusual or tropical fruits not listed.

Acid Fruits

Oranges

Grapefruit

Pineapples

Strawberries

Pomegranates

Lemons

Kiwi Fruit

Kumquats

Loquats

Carambolas

Loganberries

Gooseberries

Cranberries(not recommended:contains benzoic acid)

Limes

Sour Apples

Sour Grapes

Sour Peaches

Sour Nectarines

Sour Plums

Sour Cherries

Tomatoes Acid Fruits, without the sugar content of other acid fruits. Used with vegetable salad or any green or non-starchy vegetables, but not at a starch meal. May be used with nuts or cheese, but not with meat, milk or eggs.

Some unusual or tropical fruits not listed Acid (or Sour) taste is a good indication of their classification.

Melons

Watermelon

Honeydew Melon

Honey Balls

Cantaloupe

Muskmelon

Casaba Melon

Crenshaw Melon

Pie Melon

Banana Melon

Persian Melon

Christmas Melon

Nutmeg Melon

Syrups & SugarsNone of these substances are recommended

Brown Sugar

"Raw Sugar"

White Sugar

Milk Sugar

Maple Syrup

Cane Syrup

Corn Syrup

Honey