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Food Combining Rules

http://www.rawfoodexplained.com

 

Acid-Starch Combinations and Protein-Carbohydrate Combinations   

 

The preceding discussion leads up to the presentation of the first two food combining rules, which is considered to be by far the most important of all these rules and the ones which should be thoroughly understood and implemented at all possible times.

1. Never eat carbohydrate foods and acid foods at the same meal.
   
2. Never eat a concentrated protein and a concentrated carbohydrate at the same meal.
   

The purpose of this lesson is to help you to understand the reasons for these rules; Lesson No. 23 will help you to learn to implement them.

Protein-Protein Combinations

3. Never consume two concentrated proteins at the same meal.

Two concentrated proteins of different character and composition (such as nuts and cheese) should not be combined. Gastric acidity, type, strength and timing of secretions for various proteins are not uniform. Since concentrated protein is more difficult to digest than other food elements, incompatible combinations of two different concentrated proteins should be avoided. Some people with impaired digestions find it necessary to limit themselves to only one variety of nuts/and or seeds at a sitting, but other people may find, upon experimentation, that two or three varieties of nuts or seeds may be used at the same meal, if desired.

RAW Courage: A Journey to Optimum Health

As published in Get Fresh Magazine Issue 50 Spring 2008.

Janette running Marysville Marathon 
(42km) in Australia 2010

When Janette Murray-Wakelin was diagnosed with highly aggressive carcinoma breast cancer over six years ago, she was ‘given’ six months to live. The tumour was 3cm and the cancer had spread into the chest wall and the lymph nodes. It was recommended that she undergo conventional chemotherapy and radiation treatment, which may possibly extend her life a further 6 months. 

At 52 years, a mother of two and grandmother of one, she was not willing to accept this prognosis.

“I had lived a very healthy lifestyle, being vegetarian for 25 years and vegan for the previous 15 years,” Janette explains. “I have also been extremely physically active all my life, so I was quite shocked with the diagnosis.”

“However, the power of intention is far greater than that of fear,” Janette continues, “and I had every intention of staying around for a long time!”

Janette was alerted to the possibility of cancer being present when her little grandson inadvertently found the tumour. “I had been carrying him all day as we walked around a local festival and he had fallen asleep in my arms,” she remembers. “When we finally got home and I put him down, I noticed some pain in the breast area where he had been holding on to me. It was then that I discovered the lump.”

Raw Basics: Starting a Live, Raw Food Diet

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A Raw food diet is based on eating whole, live, uncooked and un-processed foods as a large percentage of your diet. When 75-100% of your total food consumption is raw food, you are a raw foodist. At that rate it is believed that your body's elimination system can eliminate all or most of the toxins in the cooked portion of your diet. When you eat more cooked food, the body can't eliminate all the toxins and they back up causing dis-ease. Heating food above 118 degrees F. is believed to destroy enzymes in food that can assist in digestion. Cooking is also known to diminishes the nutritional value of food, and the heat actually causing chemical changes in the food creating many of the carcinogens, mutagens, free-radicals and other toxins that are associated with many of today's diseases, from diabetes and arthritis to heart disease and cancer.

In addition to all that, there is a lot of emphasis among raw foodists on the pH of food. It is believed that a mostly raw food diet is "alkaline forming," while cooked and processed foods are "acid forming." All medical resources agree that the pH balance of our blood is one of the most important biochemical balances in human body chemistry. pH stands for "potential hydrogen," and refers to the number of hydrogen ions in a substance like your blood. Higher numbers mean a substance is more alkaline (absorbs more hydrogen ions). Lower number means a substance is more acidic (less potential for absorbing hydrogen). Human blood is usually around 7.0 to 7.2 - just above neutral or slightly alkaline. Raw foodists believe that the pH level of our bodies is directly influenced by what we eat and drink. So foods that tend to help maintain a more alkaline body chemistry are called "alkaline forming," and visa versa. If you reember your basic chemistry, you know the chemical processes for an acid are very different than those for a "base" (another word for alkaline). Most chemical processes in a healthy body are alkaline based, so healthy people seem to be more "alkaline." On the other hand, a more "acidic" lifestyle based on cooked and processed foods is believed to cause dis-ease. You can also alkalinize your body by making sure all the water you drink is not only clean, but high in pH and negative ORP. You can use a water ionizer for this, but there are a couple of good brands of bottled water with pH above 8 (such as Fiji water). These days with so much talk about pH some companies are starting to list the pH of their water right on the bottle!

Raw foodists are usually vegan, meaning they do not eat animal-based products like dairy or meat. Only raw plant foods are generally eaten, including vegetables and fruits, plus soaked and sprouted grains, nuts and seeds. A small group raw foodists, part of the Natural Hygiene Movement, include raw, organic animal products, such as free range organic chicken, sashimi (raw fish), meat (carpaccio), organic eggs, organic yogurt or raw organic goats milk cheese. My personal preference is a raw vegan lifestyle.

Raw foodists in general all agree that consumption of uncooked foods encourages weight loss and prevents and/or heals many forms of chronic dis-ease. In my own case I lost a ton of weight and pretty much handled a serious case of chronic fatigue syndrome. Many medical studies have shown other positive health outcomes with such diets, though when not done properly it can also lead to some problems. Thousands of people with various illnesses have "spontaneous remissions." Of course, results vary with the individual and many other conditions.

Whole Fruits and Vegetables and the Risk of Cancer

Adapted from article by Julie A. Naieralski, PhD. and Carol Devine, PhD, RD, BCERF, Program on Breast Cancer and Environmental Risk Factors, New York State. 

This year, about 182,800 women in the U.S. will be diagnosed with breast cancer. 80% won't have any genetic predisposition to the disease. More than almost any other serious disease, breast cancer touches nearly all of us, whether we're women or men, old or young. Your chances of knowing a woman with breast cancer is almost 100%. Every year, about 1,500 men will be diagnosed with breast cancer, too. Yet it is becoming particularly clear that cancer is preventable with healthier diet and lifestyle choices. 

 

A report by the United States Academy of Sciences on the relationship between diet and cancer recommended greater emphasis on fresh (i.e., raw) fruits and vegetables. Vitamins A, C and E, which are found in all fresh green leafy vegetables and fruit have been shown to prevent cancer.

The National Academy of Sciences 1982 report on diet and cancer was the first to make clear the link between diet and cancer. Now, the new Diet & Cancer Project report clearly establishes that the foods we choose play an overwhelming role in fighting cancer.

1. 1. Eating right, plus staying physically active and maintaining a health weight, can cut cancer risk by 30% to 40%.
2. 2. Recommended dietary choices coupled with not smoking have the potential to reduce cancer risk by 60% to 70%.
3. 3. As many as 375,000 cases of cancer, at current cancer rates, could be prevented each year in this nation through healthy dietary choices.
4. 4. A simple change, such as eating five servings of fruits and vegetables each day, could by itself reduce cancer rates more than 20%.

Though more fruits and vegetables has been recommended by numerous health agencies as one way to reduce risk of developing cancer, many of the studies using fruits and vegetables don’t make a clear distinction between cooked and uncooked, and therefore don’t make it clear that un-cooked fruits and vegetables are the best source of the ingredients known to reduce cancer risk. In fact, some studies actually have shown that cooking destroys some of the ingredients in fruits and vegetables known to help in cancer prevention. Obviously, since the ingredients needed to prevent cancer are destroyed or degraded by cooking, and perhaps not properly assimilated or digested after cooked as well, it is clear that RAW, uncooked, whole, living fruits and vegetable are the best choices for cancer prevention.

Healthy Shakes and Smoothies

Green Lemonade