Archive for October, 2011
VEGETABLES: The variety of vegetables is abundant and provides the widest range of suitable food combinations. Fresh salads are optimum nutritionally and combine very well with all grains, or nuts and seeds, or animal proteins or legumes.
- Ideally, fresh vegetables and cooked vegetables are not the best combinations, especially when including the group of starchy vegetables (see charts).
Depending on personal taste, numerous combinations of fresh vegetables can be excellent. The taste and colors of vegetables enhances the appetite of any protein meal and combines very well.
Most foods can be readily classified according to the organic compounds (proteins, carbohydrates, fats, etc.) they contain in greatest abundance.
Proteins, along with carbohydrates and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials.
This is a general classification of foods. EVERY food contains more or less an amount of protein, carbohydrates and/or fats at the same time, of course, each in different proportions. Meats for example are basically high in protein and that’s why More >
Have you noticed that some meals creates you bloating, gass, delay in you digestion?
Are you constantly constipated?
Even if you are not having obvious signs of digestive impairment you should begin considering the way you combine your foods!
Especially those who face digestive problems should take seriously the idea of how to combine their foods in each meal.
But lets start explaining the idea behind food combining…
The food combining system, as a whole, is simple More >